Learning Outcomes
1. Demonstrate technical and scientific oral and written communication skills through the use of current and emerging technologies to enhance the practice and delivery of nutrition care in a professional and ethical manner.
2. Comprehend the interrelationship between macro- and micronutrient intakes as they impact human health in normal and disease states.
3. Integrate scientific, psychological, social, and economic aspects of the environment and examine how they individually and collectively affect food and nutrition, a healthy lifestyle, pleasurable eating, and food policy in diverse urban population groups.
4. Utilize critical thinking skills in the design, interpretation, application, and ethical conduct of research.
5. Based on the efficacy and strength of scientific evidence, collect data, assess nutrition status, determine nutrient requirements, develop and implement interventions for individuals and groups in a variety of practice-based settings, and document in appropriate records.
6. Apply knowledge of management principles and systems in planning, monitoring, and evaluating dietetics services and practice for effectiveness, efficiency, and cost-containment as part of quality improvement.
7. Evaluate contemporary principles of health policy, laws, regulations, and costs in the US and other countries to better understand the essential components of delivering health and nutrition services in urban and other settings.
8. Behave professionally and ethically in dietetic service and practice and demonstrate an ability to participate in and program evaluation.