Mission, objectives and learning outcomes
The mission of the Nutrition Program 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.
Program Educational Objectives:
The purpose of the Bachelor of Science in Nutrition is 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.
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 changes 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