Program Learning Outcomes (PLOs) & Student Learning Outcomes (SLOs)
Nutritional Science Learning Outcomes (SLOs)
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.
Nutritional Science Learning Outcomes (PLOs)
Students will be able to:
PLO 1: Locate, evaluate, and critically appraise nutrition information utilizing information technology.
PLO 2: Provide culturally competent nutrition counseling and education to individuals, groups, and communities using a variety of communication strategies.
PLO 3: Demonstrate critical thinking skills to identify and solve problems in the nutritional sciences.
PLO 4: Review policy and advocate for improving access to healthy foods and nutrition services.
PLO 5: Develop an interest in and commitment to lifelong service.
PLO 6: Demonstrate professionalism, interprofessional communication, and qualities of future leaders in the field of dietetics and nutrition.
Students will be able to:
PLO 1: Conduct a thorough review of nutrition-related scientific literature using library resources, evidence-based guidelines, systematic reviews, and other peer-reviewed material and analyze this material for scientific merit.
PLO 2: Demonstrate strong oral communication skills through the completion of a thoroughly researched presentation.
PLO 3: Translate knowledge and skills from Nutritional Sciences competencies to nutrition research or evidence-based clinical practice.
PLO 4: Implement ethical conduct, leadership skills, and a commitment to lifelong service.
PLO 5: 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.