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Nutritional Sciences: Undergraduate Programs

Expected Learning Outcomes: 

General Outcomes for students majoring in Nutritional Sciences

  • A basic foundation of general knowledge
  • Knowledge at the forefront of the Nutritional Sciences field
  • Critical thinking skills
  • Effective oral and written communication skills
  • Quantitative skills
  • The ability to identify and solve problems
  • The ability to engage in self-initiated learning and discovery
  • The ability to engage in self-criticism and self-evaluation
  • The ability to work effectively as a team member and understand concepts of human and group dynamics

Program-specific outcomes for students with an emphasis in Nutritional Sciences

Graduates will have a working knowledge of:

  • Organic chemistry, biochemistry, human physiology and microbiology
  • The scientific method
  • The influence of age, growth and normal development on nutritional requirements
  • The metabolism of lipids, carbohydrates and proteins
  • The functions and roles of vitamins and minerals
  • Assessment of and intervention for nutritional health risks
  • Pathophysiology and pharmacology related to nutrition care
  • Medical nutrition therapy for chronic diseases, including alternative feeding modalities
  • The role of food in promotion of a healthy lifestyle
  • The influence of socioeconomic, cultural and psychological factors on food and nutrition behavior
  • Food safety and sanitation, including quality improvement methods
  • The development and implementation of materials for nutrition education
  • Ethics of nutritional care
  • Medical terminology, body composition data and biochemical laboratory data
  • Statistical analyses and current nutrition-related research
  • Current information technologies
  • Therapeutic diets related to health conditions addressed by health promotion/disease prevention activities or chronic disease
  • Nutrient composition of foods
  • Nutritional needs for individuals across the lifespan
  • Nutritional needs related to daily food intake (menus)
  • Microbiological and chemical considerations related to food process controls
  • Food science knowledge related to the functionality of ingredients in food

Program-specific outcomes for students with an emphasis in Dietetics

Graduates will have a working knowledge of:

  • Counseling theory and methods and interviewing techniques
  • Educational theory and techniques, including the ability to present an educational session for an individual or group
  • Food delivery and production systems
  • Food and non-food procurement, including the ability to write specifications for food and foodservice equipment
  • Availability of community nutrition programs
  • Formulation of food security policy, and food availability and access for the individual, family and community
  • Health care policy and administration
  • Applied sensory evaluation of food
  • Basic food preparation and presentation skills, including the ability to modify recipe/formula for individual or group dietary needs and the ability to determine recipe/formula proportions and modifications for volume food production
  • Health promotion and disease prevention theories and guidelines
  • Nutrition screening and comprehensive nutrition assessment and their documentation
  • Enteral and parenteral nutrition support calculations
  • Management theories
  • Marketing theory and techniques
  • Human resource management and diversity issues
  • Materials management
  • Financial management, including the interpretation of financial data, budget preparation and determination of costs of service and operation

Program-specific outcomes for students with an emphasis Nutrition

Graduates will have a working knowledge of:

  • Physics principles including: Thermodynamics, Statics, Optics, Electricity and Magnetism, Mechanics
  • Quantitative and qualitative chemical analyses using a variety of techniques: Analytical Separations, Electrochemistry, Spectroscopy & Mass Spectroscopy, Emission Spectroscopy, Nuclear Magnetic Resonance, Ultraviolet/Infrared Spectroscopy, Atomic Spectroscopy, Spectrophotometry, Electrophoresis, Chromatography ñ Gas Chromatography, High Performance Liquid Chromatography, Ion Chromatography
  • Basic molecular biology techniques

Program-specific outcomes for students with an emphasis in Didactic Program in Dietetics (DPD)

Graduates will be able to:

  • Evaluate and deliver oral and written communication effectively to individuals and groups from a variety of backgrounds and cultures.
  • Apply math and science principles to clinical nutrition and foodservice management settings.
  • Assess dietetics-related problems and implement appropriate solutions.
  • Reference up-to-date technological skills to apply to their professional careers.
  • Maintain intellectual curiosity and engage in self-initiated life long learning.
  • Demonstrate readiness for dietetic internships, graduate school or entry-level practice in dietetics and nutrition or a related field.


Updated date: Fri, 04/11/2014 - 13:32