Food & Nutrition: Learning Goals & Learning Outcomes
Six Learning Goals for Food and Nutrition Students
- Community
Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of communities. - Medical Nutrition Therapy (MNT)
Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of individuals with medical conditions - Food
Students will be able to identify and apply food principles to food and nutrition systems - Education/Communication
Students will be able to demonstrate a variety of communication strategies in nutrition and food education emphasizing information technology - Management
Students will be able to apply management principles to evaluate human, physical and fiscal resources in organizations - Professional Issues
Students will be able to integrate knowledge and skills in food and nutrition with professional issues affecting the nutrition and/or dietetics fields.
Learning Goals with Specific Learning Outcomes
- Community - Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of communities.
- Determine and translate nutrient needs into menus for individuals and groups across the lifespan, in diverse cultures and religions, and for different income levels.
- Plan a community intervention based upon a needs assessment
- Advocate for a public policy related to nutrition programs or health care
- Medical Nutrition Therapy - Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of individuals with medical conditions
- Apply biological, biochemical and physiologic scientific principles to nutrition practice
- Interpret of medical terminology and laboratory parameters relating to nutrition
- Interpret scientific research, apply it to nutrition practices, and document interventions
- Calculate and/or define of diets for health conditions addressed by health promotion/disease prevention activities or uncomplicated instances of chronic disease of the general population
- Collect pertinent information for comprehensive nutrition assessments
- Determine medical nutrition therapy for a variety of advanced medical conditions. (CPD, DPD only)
- Food - Students will be able to identify and apply food principles to food and nutrition systems
- Calculate and interpret nutrient composition of foods
- Apply scientific research, including microbiology, food science and food safety to functions of ingredients in food and process controls
- Demonstrate basic food preparation, quantity food production, and food presentation skills
- Modify recipes and recipe proportions for individual, group dietary and volume production
- Summarize health promotion and disease prevention theories and guidelines and explain the role of food in promotion of a healthy lifestyle
- Analyze foodservice operations using the foodservice systems approach
- Education/Communications - Students will be able to demonstrate a variety of communication strategies in nutrition and food education emphasizing information technology
- Produce oral and written communications for a group education session
- Interview individuals for diet histories
- Counsel individuals
- Management - Students will be able to apply management principles to evaluate human, physical and fiscal resources in organizations
- Apply principles and theories of management to the administration of human, physical and financial resource in food and nutrition services
- Apply management concepts to personnel selection, training, evaluation. organizational behavior, governmental influences, labor management relations, marketing and budgeting through case studies and the development of a business plan.
- Professional Issues - Students will be able to integrate knowledge and skills in food and nutrition with professional issues affecting the nutrition and/or dietetics fields.
- Develop a position on a public policy affecting nutrition and food issues and/or programs
- Utilize outcomes based research and statistics to interpret a nutrition issue
- Explain health care policy and systems as related to food and nutrition health
- Describe issues related to third party reimbursement for nutrition care
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See Also