Office of Assessment, Accreditation, and Academic Program Planning

UNCG Student Learning Outcomes

Nutrition (BS) Human Nutrition & Dietetics

Mission
The mission of the Didactic Program is to prepare students for supervised practice leading to eligibility for the CDR credentialing exam to become a registered dietitian nutritionist by applying principles of nutrition, food science, biochemistry, anatomy, physiology, management, behavioral and social sciences to the promotion of optimal health in individuals including treatment and management of chronic illnesses.

Learning Outcomes

Communication skills
Students will demonstrate effective use of oral and written communication skills and documentation.

Health Behaviors
Students will identify health behaviors and educational needs of diverse populations.

Interpret current research
Students will demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.

Nutritional Status
Students will evaluate the nutritional status of an individual using multiple methods (anthropometric, biochemical, clinical and dietary) .

Life Cycle
Students will determine influence of age, growth, and normal development on nutritional requirements.

Policy
SStudents will discuss the impact of health care policy and different health care delivery.

Metabolism
Students will describe the integration and regulation of metabolism of carbohydrates, lipids, and proteins.

Nutrition Care Process
Students will use the Nutrition Care Process to make decisions, to identify nutrition-related problems and evaluate nutrition interventions.

Educational Session Development
Students will develop an educational session of program/educational strategy for a target population.

Counseling and Education
Students will demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.

Food Quality and Nutrition Services
Students will explain the processes involved in delivering quality food and nutrition services.

Nutritional Genomics
Students will describe the basic concepts of nutritional genomics.

International Nutrition
Students will demonstrate an understanding of cultural competence/sensitivity.

Management Practice
Students will apply the principles of human resource management to different situations.

Food Science
Students will apply critical thinking skills.

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