The School of Arts & Sciences

Department of Natural Sciences

Mission, goals, objectives and learning outcomes


The mission of the Nutrition and Dietetics Coordinated Program (CP) is to prepare qualified entry-level licensed dietitians by providing them with the ability to integrate didactic, practical, and interprofessional education in order to improve the health and well-being of individuals and groups while upholding tradition of the liberal arts education.

Goals & Objectives:

The CP goals and objectives are to:

Goal 1. Prepare qualified graduates by providing them with high quality didactic education and supervised practice.

Objective 1a: 80% of program graduates will complete their degree within five years after enrollment.

Objective 1b: 80% of program graduates will take the colloquium examination within 1 month of program completion.

Objective 1c: at least 80% of employers will indicate that they are satisfied* with the performance and competencies of the program graduates.

Goal 2. Produce competent graduates with inter-professional competencies engaged in the health profession and the improvement of human well-being.

Objective 2a: 75% or more of program graduates who sought employment in the health sector will be employed within 12 months of program completion.

Objective 2b: at least 80% of employers will indicate that program graduates demonstrate adequate* interprofessional skills

Goal 3. Produce life-long learner graduates who are able to incorporate new evidence-based technology and knowledge into practice

Objective 3a: The pass rate for program graduates taking the colloquium examination for the first time will be at least 80%.

Objective 3a: 80% of the program graduates applying to graduate studies will be accepted to at least one.

*By selecting good/excellent or agree/strongly agree on the pertinent questions of the employer’s survey

Learning Outcomes:

Upon completion of the CP, program graduates will demonstrate knowledge and competencies in the following domains:

Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.

Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice.

Domain 3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations.

Domain 4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.

* Program outcomes data are available on request.

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