Mission, objectives and intended outcomes
Similarly to the BS in Nutrition program, the mission of the Coordinated Program (CP) is to prepare graduates for food and nutrition careers by providing them with the ability to integrate didactic and practical education in order to improve the health and well-being of individuals and groups while upholding tradition of the liberal arts education.
In addition, the CP is dedicated to preparing graduates for excellence in dietetics practice and dynamic professional involvement in the field. Students will be prepared for entry-level positions in dietetics through both classroom education and supervised field experiences.
The program provides education in all areas of dietetics with a nutrition therapy emphasis so as to achieve the Accreditation Council for Education in Nutrition and Dietetics requirements for program accreditation. Through an understanding of the standards of practice and development of skills, students can successfully pass the Colloquium exam and apply their knowledge to careers in clinical nutrition, food service and program management.
The CP in Nutrition and Dietetics goals are to:
- Prepare qualified entry-level professionals by providing high quality didactic education and supervised practice.
- Produce competent graduates with inter-professional competencies engaged in the health profession and the improvement of human well-being.
- Produce life-long learner graduates who are able to incorporate new evidence-based technology and knowledge into practice.
The Coordinated Program has a planned curriculum that supports the learning activities to attain all the Foundation Knowledge and Competencies set by ACEND. Upon completion of the program, students will be able to:
- Integrate evidence-based guidelines and research findings in nutrition practice and care.
- Conduct research projects using the appropriate indicators, measures and methodology.
- Demonstrate counseling and communication skills sufficient for entry in pre-professional practice.
- Demonstrate professional and inter-professional teamwork skills.
- Comply with the principles supported by the governance of Dietetics practice.
- Develop professional attributes and a portfolio that are adapted to serve in diverse professional and community organizations.
- Perform the nutrition care process and use standardized nutrition language.
- Apply health education and behavior change theories and techniques.
- Demonstrate successful management of available resources and integrate promotion of nutritional well-being with cultural needs.
- Implement quality management and business theories in the provision of services.
- Successfully manage food service establishments and apply principles of food safety.
- Perform activities related to public policy and health care systems
- Recognize the support knowledge underlying nutritional sciences