Learning Outcomes

Program Learning Outcomes (PLOs) & Student Learning Outcomes (SLOs)

Nutritional Science Learning Outcomes

Students will be able to:

SLO 1. Utilize information technologies to locate and apply evidence-based guidelines and protocols

SLO 2. Identify the many variables that encompass a healthy diet, explain how to use food labels as part of a healthy diet, create a meal plan according to USDA recommendations, and create a nutrition care plan for a variety of diseases.

SLO 3. Analyze, comprehend, and critique current nutritional science and nutritional biology, and biochemistry research literature

SLO 4. Participate in government by identifying a current bill and contact local representative via email or mail to voice your opinion about how the outcome will affect certain segments of the population.

SLO 5. Deliver effective and informative nutrition presentations using sound educational techniques, including performance objectives, thesis, timeline, outline, and narrative for nutrition presentations.

SLO 6. Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

SLO 7. Demonstrate commitment to lifelong service through participating in service-learning activities in community settings.

SLO 8. Develop a nutrition-related resume and/or personal statement to use in pursuing internships, graduate school, and/or jobs 

SLO 9. 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.

Students will be able to:

SLO. 1 Prepare a well-written and structured comprehensive exam, thesis, or project that involves a comprehensive written evaluation of the existing literature about a nutrition topic.

SLO 2. Compile, assess, and present research on selected topics in nutritional sciences.

SLO 3. Analyze selected research papers.

SLO 4. Demonstrate effective and professional oral and written communication and documentation.

SLO 5. Identify potential ethical dilemmas and how they can be overcome in a planned research project or thesis

SLO 6. Identify current nutritional problems in the life cycle, e.g., aging and age-associated diseases such as childhood obesity, diabetes, cancer, and dementia.

SLO 7. Discuss the current state of epidemiological evidence for relationships of diet to the development of selected diseases. 

BS in Nutritional Science Program Learning Outcomes

PLO 1: Apply food science principles to the development, processing and preservation of food

PLO 2: Utilize advanced instruments and technologies to process and analyze food products for food
quality and safety

PLO 3: Design food products that meet the current food regulations and laws

PLO 4: Critically assess and analyze food science information available in the public domain in an
the ethical way by reading and critiquing peer-reviewed literature

PLO 5: Communicate technical and other relevant information effectively in both oral and written formats to a diverse audience including other professionals, colleagues, and consumers

SLOs for each PLOs listed above

SLO 1.1: Apply food chemistry principles in product development and quality control

SLO 1.2: Demonstrate food microbiology and food engineering knowledge in foodborne illness
prevention, food processing, and preservation

SLO 1.3: Apply sensory evaluation techniques in food product development

SLO 2.1: Demonstrate understanding of the advanced instruments and technologies to process and
analyze food products

SLO 2.2: Apply knowledge in instrumentation and technology in the quality control of food products

SLO 3.1: Interpret the current food regulations and laws and explain the role of regulatory agencies in
implementing them

SLO 3.3: Design and develop food products that meet regulatory requirements

SLO 4.1: Analyze information in the public domain with critical thinking by reading and critiquing peer-
reviewed literature

SLO 4.2: Identify and distinguish between scientific and popular information available in the public domain

SLO 5.1: Create effective oral and visual presentations

SLO 5.2: Demonstrate sufficient understanding of scientific writing and distinguish it from popular
writing methods