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Learning activities will:

• Prepare students for professional practice with patients/clients with various conditions and in various settings.
• Prepare students to implement the Nutrition Care Process with various populations and diverse cultures.
• Use a variety of educational approaches (such as professional shadowing, role- playing, simulations, hands-on practice, problem-based learning, classroom and web-based instruction, laboratory experiences).
• Provide opportunities for students to learn professional and ethical behaviors and expectations including ways to contribute to the nutrition and dietetics profession such as serving as future preceptors and mentors.

Area 1: Scientific and Evidence Base of Practice: Integration of scientific information and research into practice

Upon completion of the program, graduates will be able to:

• SLO 1.1: Demonstrate how to locate, interpret, evaluate, and use professional scientific literature to make ethical, evidence-based practice decisions.
• SLO 1.2: Use current information technologies to locate and apply evidence-based guidelines and protocols.
• SLO 1.3: Analyze data for assessment and evaluate data to be used in decision-making.
• SLO 1.4: Apply critical thinking skills.
• SLO 1.5: Demonstrate understanding of human physiology.
• SLO 1.6: Demonstrate understanding of nutrient metabolism.
• SLO 1.7: Demonstrate an understanding of research methods.
• SLO 1.8. Demonstrate an understanding of research statistics.

Area 2: Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional RDN level of practice

Upon completion of the program, graduates will be able to:

• SLO 2.1: Demonstrate effective and professional oral and written communication and documentation.
• SLO 2.2: 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 interprofessional relationships in various practice settings.
• SLO 2.3: Identify and describe the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
• SLO 2.4: Demonstrate an understanding of cultural competence.
• SLO 2.5: Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and advocating for issues impacting the nutrition and dietetics profession.
• SLO 2.6: Describe the role of a professional in mentoring and precepting others.

Area 3: Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations

Upon completion of the program, graduates are able to:

• SLO 3.1: Use the Nutrition Care Process in decision making and patient/client care.
• SLO 3.2: Develop nutrition interventions in diverse individuals and groups.
• SLO 3.3: Develop an educational session or program/educational strategy for a target population.
• SLO 3.4: Demonstrate counseling and education methods to facilitate behavior change for diverse individuals and groups.