Graduates of the Diet and Exercise B.S./M.S. program will:
- Demonstrate understanding and technical competency in the fundamental principles and concepts of nutrition and exercise science.
- Demonstrate proficiency in interpersonal communication and the ability to work successfully in teams to solve multidisciplinary problems.
- Effectively prepare and deliver technical information to food science/human nutrition and exercise science professionals as well as to the general public.
- Find, evaluate, and accurately interpret research literature.
- Critically evaluate information, including the ability to distinguish verifiable facts from value claims, detect bias, and identify sources of conflicts.
- Understand the dimensions of issues facing professionals in the field of nutrition and exercise science, including ethical, cultural, and environmental components.
- Identify important health-related interactions between dietary nutrients and exercise used to assess and design dietary and exercise programs for maintenance of optimal health.
- Evaluate and synthesize metabolic, dietary, and exercise research to devise advanced strategies in exercise and dietary intervention.
- Design, conduct, and interpret research.
- Apply theoretical information to solve practical problems.
- Submit a paper for publication in a peer-reviewed journal.
In addition, diet and exercise students should be able to achieve the Knowledge Requirements (KRD) as specified by the Accreditation Council for Education in Nutrition and Dietetics. These knowledge requirements are assessed through the following student learning outcomes. Students will be able to:
- D. 1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
- D. 2. Use current information technologies to locate and apply evidence-based guidelines and protocols.
- D. 3. Demonstrate effective and professional oral and written communication and documentation.
- D. 4. Demonstrate counseling techniques to facilitate behavior change.
- D. 5. Apply professional guidelines to a practice scenario.
- D. 6. Identify and describe the roles of others with whom the registered dietitian collaborates in the delivery of food and nutrition services.
- D. 7. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions.
- D. 8. Develop interventions to affect change and enhance wellness in diverse individuals and groups.
- D. 9. Develop an educational session or program/educational strategy for a target population.
- D. 10. Apply management theories to the development of programs or services.
- D. 11. Evaluate a budget and interpret financial data.
- D. 12. Apply the principles of human resource management to different situations.
- D. 13. Apply safety principles related to food, personnel and consumers.
- D. 14. Analyze data for assessment and evaluate data to use in decision-making.
- D. 15. Explain the impact of a public policy position on dietetics practice.
- D. 16. Explain the impact of health care policy and different health care delivery systems on food and nutrition services.
- D. 17. Explain coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.
