Learning Outcomes

The department faculty has agreed on a list of General Department Outcomes that all graduates from the various curricula in FSHN should be able to accomplish successfully.  Additionally, the faculty has compiled a list of major-specific outcomes which align with curricula requirements of relevant professional organizations:  Academy of Nutrition and Dietetics (Academy) and Institute of Food Technologists (IFT).

General Department Outcomes

  1. Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
  2. Demonstrate proficiency in ethical data collection and interpretation, literature review and citation, critical thinking and problem solving.
  3. Participate effectively in a group or team.
  4. Integrate creativity, innovation, or entrepreneurship in ways that produce value.
  5. Describe sociocultural competence relative to diversity, equity and/or inclusion.
  6. Explain how human activities impact the natural environment and how societies are affected.

Major-Specific Outcomes

Culinary Food Science

  1. Explain the chemistry underlying the properties of various food components.
  2. Discuss the major chemical reactions that occur during food preparation and storage.
  3. Discuss the important pathogens and spoilage microorganisms in foods.
  4. Explain the effects of common food preparation methods and food storage conditions on survival and growth of microbial contaminants. Obtain food protection manager certification (e.g. ServSafe®).
  5. Discuss basic principles of common food preservation methods.
  6. Discuss basic principles and practices of cleaning and sanitation in food preparation operations.
  7. Interpret statistical data as used in food science applications.
  8. Use appropriate computer software to perform required tasks or solve problems in food science.
  9. Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences.
  10. Describe techniques that can be used to monitor quality of raw ingredients and final products.
  11. Locate and interpret government regulations regarding the manufacture and sale of food products.
  12. Summarize and critically discuss current topics of importance in culinary & food science.
  13. Identify and explain nutrients in foods and the specific functions in maintaining health.
  14. Apply food science knowledge to describe functions of ingredients in food.
  15. Apply marketing and advertising principles to describe consumer behavior in food selection.
  16. Demonstrate leadership, entrepreneurial characteristics, and professional behaviors.
  17. Identify specific culinary trends including the cultural and regional cuisines.
  18. Apply culinary terminology knowledge to described food products.
  19. Utilize standard weights and measures to demonstrate scaling/ measurement techniques.
  20. Apply principles of menu planning and food presentation.
  21. Demonstrate proficiency when using culinary techniques, culinary equipment and knives during food preparation.
  22. Apply principles from the various facets of culinary science and related disciplines to solve practical, real-world problems.
  23. Modify recipe/formulation for specific purposes, such as nutrient enhancement, quality improvement and ingredient substitution.

Diet and Exercise

  1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  2. Use current information technologies to locate and apply evidence-based guidelines and protocols.
  3. Demonstrate effective and professional oral and written communication and documentation.
  4. Demonstrate counseling techniques to facilitate behavior change.
  5. Apply professional guidelines to a practice scenario.
  6. Identify and describe the roles of others with whom the registered dietitian collaborates in the delivery of food and nutrition services.
  7. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions.
  8. Develop interventions to affect change and enhance wellness in diverse individuals and groups.
  9. Develop an educational session or program/educational strategy for a target population.
  10. Apply management theories to the development of programs or services.
  11. Evaluate a budget and interpret financial data.
  12. Apply the principles of human resource management to different situations.
  13. Apply safety principles related to food, personnel and consumers.
  14. Analyze data for assessment and evaluate data to use in decision-making.
  15. Explain the impact of a public policy position on dietetics practice.
  16. Explain the impact of health care policy and different health care delivery systems on food and nutrition services.
  17. Explain coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.
  18. Find, evaluate, and accurately interpret research literature.
  19. Design, conduct, and interpret research or pilot project.
  20. Submit a paper for publication in a peer-reviewed journal or professional/technical audience.

Dietetics

Upon completion of the program, graduates are able to:

  • KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • KRDN 1.2 Select and use current information technologies to locate and apply evidence-based guidelines and protocols.
  • KRDN 1.3 Apply critical thinking skills.
  • KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
  • KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionists and the Code of Ethics for the Profession of Nutrition and Dietetics.
  • KRDN 2.3 Assess the impact of a public policy position on the nutrition and the dietetics profession.
  • KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
  • KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity, and inclusion.
  • KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
  • KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
  • KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession.
  • KRDN 3.1 Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
  • KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
  • KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  • KRDN 3.4 Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
  • KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
  • KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
  • KRDN 4.1 Apply management theories to the development of programs or services.
  • KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data.
  • KRDN 4.3 Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
  • KRDN 4.4 Apply the principles of human resource management to different situations.
  • KRDN 4.5 Apply safety and sanitation principles related to food, personnel and consumers.
  • KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement.
  • KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
  • KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
  • KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).
  • KRDN 5.4 Practice resolving differences or dealing with conflict.
  • KRDN 5.5 Promote team involvement and recognize the skills of each member.
  • KRDN 5.6 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

Food Science

  1. Explain the chemistry underlying the properties of various food components.
  2. Discuss the major chemical reactions that occur during food processing and storage.
  3. Discuss the important pathogens and spoilage microorganisms in foods, the most likely sources of these organisms, and the conditions under which they grow.
  4. Explain the effects of common food processing systems and food storage conditions on survival and growth of microbial contaminants.
  5. Discuss the basic principles of food preservation methods, including high and low temperature, drying and water activity control, high pressure, extrusion, fermentation, and aseptic processing.
  6. Discuss basic principles and practices of cleaning and sanitation in food processing operations, as well as requirements for water utilization and waste management.
  7. Interpret statistical data as used in food science applications.
  8. Use appropriate computer software to perform required tasks or solve problems in food science.
  9. Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences.
  10. Describe techniques that can be used to monitor quality of raw ingredients and final products.
  11. Locate and interpret government regulations regarding the manufacture and sale of food products.
  12. Summarize and critically discuss current topics of importance in food science.
  13. Explain functions of specific nutrients in maintaining health.
  14. Identify what foods are good sources for what nutrients.
  15. Apply principles from the various facets of food science and related disciplines to solve practical, real-world problems.
  16. Discuss the response of microorganisms to environmental stress factors, and the principles of sanitation practices to control microorganisms.
  17. Explain spoilage and deterioration mechanisms in foods.
  18. Select appropriate techniques to solve specific problems in food analysis.
  19. Correctly use appropriate laboratory techniques in food chemistry, food analysis and food processing.
  20. Discuss the role of beneficial microorganisms in foods and their use in fermentation processes.
  21. Correctly use appropriate laboratory techniques to enumerate, isolate, and identify microorganisms in foods.
  22. Identify and describe the appropriate unit operations required to produce different types of food products.
  23. Perform mass and energy balances for a given food process.
  24. Discuss the properties and uses of various packaging materials.

Nutritional Science

Nutritional Science: Pre-health professional and research option

  1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  2. Use current information technologies to locate and apply evidence-based guidelines and protocols.
  3. Demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
  4. Apply knowledge of biochemistry and physiology to human nutrient metabolism.
  5. Explain rationale for nutrient intake recommendations across the lifespan.
  6. Design and critique evidence-based nutrition interventions for the prevention and control of chronic diseases.
  7. Develop a research proposal, conduct research, interpret and report research results.

Nutritional Science: Nutrition and wellness option

  1. Apply knowledge of the role of nutrition and healthy eating for disease prevention and wellness.
  2. Explain how public policies are formed and implemented.
  3. Explain the structure and components of food systems and analyze the relationships between nutritional health and food selection.
  4. Explain the influence of public policy on consumer behavior related to food choice.
  5. Develop effective strategies to engage populations in promotion of nutritional well-being.
  6. Demonstrate effective program planning and evaluation.

Need More Information?

Food Science and Human Nutrition

220 MacKay Hall
2302 Osborn Drive
Ames, Iowa 50011-1078

515-294-4436

fshninfo@iastate.edu