Nutrition and Dietetics

Course Learning Outcomes are measurable statements that are used to identify the specific knowledge and skills that a student should have at the end of a course.

NTD 2205
L1- Apply critical thinking skills.
L2- Demonstrate effective and professional oral and written communication and documentation.
L3- Apply management theories to the development of programs or services.
L4- Evaluate a budget/financial management plan and interpret financial data.
L5- Apply safety and sanitation principles related to food, personnel and consumers.
L6- Explain the processes involved in delivering quality food and nutrition services.
L7- Evaluate data to be used in decision-making for continuous quality improvement.

NTD 2205L
L1- Demonstrate effective and professional oral and written communication and documentation.
L2- Apply safety and sanitation principles related to food, personnel and consumers.
L3- Explain the processes involved in delivering quality food and nutrition services.

NTD 2239
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2- Use current information technologies to locate and apply evidence-based guidelines and protocols.
L3- Apply critical thinking skills.

NTD 3312
L1- Apply critical thinking skills.
L2- Demonstrate effective and professional oral and written communication and documentation.
L3- Identify and describe the work of interprofessional teams and the roles of others with whom the RDN collaborates.
L4- Apply safety and sanitation principles related to food, personnel, and consumers.
L5- Explain the processes involved in delivering quality food and nutrition services.
L6- Evaluate data to be used in decision-making for continuous quality improvement services.

NTD 3312L
L1- Apply critical thinking skills.
L2- Demonstrate effective and professional oral and written communication and documentation.
L3- Identify and describe the work of interprofessional teams and the roles of others with whom the RDN collaborates.
L4- Apply safety and sanitation principles related to food, personnel, and consumers.
L5- Explain the processes involved in delivering quality food and nutrition services.
L6- Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

NTD 3360
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2- Apply critical thinking skills.
L3- Demonstrate effective and professional oral and written communication and documentation.

NTD 4400
L1- Use current information technologies to locate and apply evidence-based guidelines and protocols.
L2- Apply critical thinking skills.
L3- Demonstrate effective and professional oral and written communication.
L4- Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
L5- Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
L6- Develop an educational session or program/educational strategy for a target population.
L7- Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
L8- Explain the processes involved in delivering quality food and nutrition services.
L9- Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.

NTD 4401
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence- based practice decisions.
L2- Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
L3- Apply critical thinking skills.
L4- Demonstrate effective and professional oral and written communication and documentation.
L5- Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics.
L6- Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
L7 - Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
L8- Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
L9- Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
L10- Develop nutritionally sound meals, menus, and meal plans that promote health and disease management and meet client’s/patient’s needs. 

NTD 4402
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2- Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
L3- Apply critical thinking skills.
L4- Demonstrate effective and professional oral and written communication and documentation.
L5- Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
L6- Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
L7- Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
L8- Develop nutritionally sound meals, menus and promote health and disease management and meet client’s/patient’s needs

NTD 4402L
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence- based practice decisions.
L2- Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
L3- Apply critical thinking skills.
L4- Demonstrate effective and professional oral and written communication and documentation.
L5- Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
L6- Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
L7- Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
L8- Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
L9-Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
L10- Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
L11-Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch)

NTD 4407
L1- Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
L2- Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity, and inclusion.
L3- Describe contributing factors to health inequity in nutrition and dietetics, including structural bias, social inequities, health disparities, and discrimination.
L4- Develop nutritionally sound meals, menus, and meal plans that promote health and disease management and meet clients’/patients’ needs.
L5- Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third-party payers, and how reimbursement may be obtained.

NTD 4408
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2- Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
L3- Demonstrate effective and professional oral and written communication and documentation.
L4 -Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
L5- Assess the impact of a public policy position on nutrition and dietetics practice.
L6- Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
L7- Develop an educational session or program/educational strategy for a target population.

NTD 4410
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2- Apply critical thinking skills.
L3 -Demonstrate effective and professional oral and written communication and documentation.
L4- Describe the governance of dietetic practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
L5- Apply management theories to the development of programs or services.
L6- Evaluate a budget/financial management plan and interpret financial data.
L7- Apply the principles of human resource management to different situations.
L8- Explain the processes involved in delivering quality food and nutrition services.
L9- Evaluate data to be used in decision-making for continuous quality improvement.
L10-Perform self-assessment that includes awareness in terms of learning and leadership style and cultural orientation and develop goals for self-improvement.
L11- Practice resolving differences or dealing with conflict.
L12- Promote team involvement and recognize the skills of each member.

NTD 4461
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2-Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols
L3- Apply critical thinking skills.
L4- Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.

NTD 4470
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2- Apply critical thinking skills. 
L3- Demonstrate effective and professional oral and written communication and documentation. 
L4- Describe the governance of dietetic practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
L5- Defend a position on issues impacting the nutrition and dietetics profession.
L6- Identify and articulate one's skills, strengths, knowledge and experiences relevant to the position desired and career goals.
L7- Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

NTD 4485
L1- Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
L2- Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
L3- Apply critical thinking skills.
L4- Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.