Outcome Statements for Nutrition and Deitetics Majors
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From 2000-2002, faculty members from
all departments in CELS met and discussed an important and fundamental
question. The question was “What should all students know and
be able to do when they graduate from the College of the Environment
and Life Sciences at URI?” We discussed in great detail the knowledge,
skills, and perspectives that would be critical for you to be a successful
professional as well as a contributing member of your community. After
much discussion, we agreed that your URI studies and co-curricular experiences
should help you to develop in 3 core areas:
• Knowledge in your major area
of study
• Communication skills
• Personal engagement as a member of the global community
The professors in the College of the
Environment and Life Sciences then detailed 10 Outcomes that describe
the 3 core areas. (A list of the detailed 10 CELS Expected Undergraduate
Student Outcomes is included as a separate handout.) The 10 CELS Expected
Undergraduate Outcomes are being used by faculty members to determine
what materials needs to be included in their courses and what courses
you need to complete for your major.
The Department of Nutrition and Food
Sciences has used the 10 CELS Expected Undergraduate Student Outcomes
to help define the major-specific knowledge and skills students should
have upon graduation. We have expanded the 10 CELS Outcomes into 12
NFS Outcomes, defining specific outcomes in nutrition, food, and either
foodservice management (Dietetics option) or your area of specialization
(Nutrition option). The list of the detailed outcomes is presented on
the next pages. These detailed outcomes form the framework of your education
– it shows you what we believe that you need to know and be able
to do to be successful in the future.
The electronic portfolio system is organized
by the 12 outcomes and allows you to include assignments to show employers
and educators how you have achieved each outcome. The portfolio will
also help you to review all the assignments and experiences you will
complete while at URI to help reach these Outcomes. Thus, this electronic
portfolio system will help you to plan your education and to document
your achievements.
1. DEPTH AND APPLICATION OF KNOWLEDGE
IN NUTRITION –
You will acquire knowledge and skills necessary to obtain or pursue
a professional position or graduate/professional training in Nutrition
and Dietetics. By the time you complete your education you will have
knowledge of:
• assessment of nutrition health
risk
• treatment of nutrition health risk
• nutrient metabolism
• influence of age, growth, and normal development on nutritional
requirements
• pathophysiology related to nutrition care
• medical nutrition therapy
ability to:
• collect pertinent information
for comprehensive nutrition assessments
• measure, calculate, and interpret body composition data
• determine nutrient requirements across the lifespan
• translate nutrition needs into food choices and menus for
people of diverse cultures/religions
• calculate and/or define diets for health conditions
2. DEPTH AND APPLICATION OF KNOWLEDGE
IN FOOD –
You will acquire knowledge and skills necessary to obtain or pursue
a professional position or graduate/professional training in Nutrition
and Dietetics. By the time you complete your education you will have
knowledge of:
• food technology and biotechnology
• culinary techniques
• food safety and sanitation
• sociocultural and ethnic food consumption issues and trends
• availability of food and nutrition programs in the community
• food and nutrition laws, regulations, and policies
ability to:
• calculate and interpret nutrient
composition of foods
• demonstrate basic food preparation and presentation skills
• apply food science knowledge to functions of ingredients in
food
• modify recipes for individual or group dietary needs
3A. DEPTH AND APPLICATION OF KNOWLEDGE IN AN AREA OF SPECIALIZATION
(NUTRITION OPTION ONLY) –
You will acquire knowledge and skills necessary to obtain or pursue
a professional position or graduate/professional training in Nutrition
and Dietetics. By the time you complete your education you will have
• knowledge of the material in
the area of specialization
• ability to perform basic skills in the area of specialization
3B. DEPTH AND APPLICATION OF KNOWLEDGE
IN FOODSERVICE MANAGEMENT (DIETETICS OPTION ONLY) –
You will acquire knowledge and skills necessary to obtain or pursue
a professional position or graduate/professional training in Nutrition
and Dietetics. By the time you complete your education you will have
knowledge of:
• planning techniques
• human resource management
• food production
• marketing theory and techniques
• financial management including accounting principles
• quality improvement
ability to:
• determine recipe proportions
and modifications for volume food production
• apply marketing principles
• prepare a budget
• determine costs of services/operation
• interpret financial data
4. QUANTITATIVE COMPETENCE –
You will identify and use appropriate quantitative methods to analyze
physical, biological, or social phenomena. By the time you complete
your education you will have
knowledge of:
• research methodologies
• basic statistical tests
ability to:
• solve algebraic equations
• read and interpret current research
• interpret basic statistics
5. METHODS OF INQUIRY –
You will understand and use methods of inquiry
appropriate to the field of Nutrition and Dietetics. By the time you
complete your education you will have
knowledge of:
• scientific method
• chemistry
• general physiology and exercise physiology
• microbiology and genetics
ability to:
• use scientific method when
conducting experiments
• develop and test hypotheses when altering ingredients in recipes
• interpret medical terminology and laboratory parameters relating
to nutrition
• apply microbiological and chemical considerations to process
controls
6. PROBLEM-SOLVING –
You will use acquired knowledge, skills, and ingenuity to solve complex
problems. By the time you complete your education you will have
knowledge of:
• needs assessment
• problem solving techniques/strategies
ability to:
• utilize critical thinking
when solving problems
• solve complex problems using appropriate techniques
• reformulate ingredients in a food product to solve a particular
problem
• develop a program that meets the needs of the community
• determine the requirements for specific nutrients based upon
a scenario presented in a case study
7. INFORMATION MANAGEMENT –
You will gather and interpret information from diverse sources. By the
time you complete your education you will have
knowledge of:
• professional publications
ability to:
• locate and compile information
from libraries, the Internet, and electronic databases
• evaluate sources of information for truth, fairness, and balance
• use current information technologies
8. COMMUNICATION –
You will communicate clearly and effectively using a variety of methods.
By the time you complete your education you will have
knowledge of:
• lay and technical writing
• public speaking and media presentations
• educational theory and techniques
• counseling theory and methods
ability to:
• present an educational session
to a group
• counsel individuals on nutrition
• explain a public policy regarding dietetics
• write logically and effectively for diverse audiences
9. MULTIDISCIPLINARY PERSPECTIVE –
You will recognize the value of, and participate in, multidisciplinary
teams. By the time you complete your education you will have
knowledge of:
• scope of practice of nutrition-related
disciplines
ability to:
• work effectively as a team
member
• interact effectively with peers and professionals in related
fields
10. ETHICAL PRINCIPLES –
You will understand and apply ethical principles to issues, problems,
and professional practices. By the time you complete your education
you will have
knowledge of:
• health care delivery systems
• ADA “Code of Ethics”
ability to:
• articulate your environmental
ethic
• describe the ethical principles that guide the field of nutrition
11. GLOBAL AWARENESS –
You will develop an awareness of global community and ecology in their
physical, biological, and social dimensions. By the time you complete
your education you will have
knowledge of:
• environmental issues related
to food
• economics and nutrition
• public policy development
ability to:
• articulate the role of non-profit
organizations in providing food and nutrition services
12. PERSONAL DEVELOPMENT –
You will develop a sense of responsibility to self, community, and society.
By the time you complete your education you will have the
ability to:
• understand the importance
of academic integrity
• understand and respect differences among diverse populations
• recognize the value and benefits of community service
• use reflection and self-evaluation to set goals for self-improvement
