Knowledge Requirements and Learning Outcomes

The program is an ACEND accredited Didactic Program in Dietetics and students meet the following requirements. The catalog contains the full requirements for completing the BS Dietetics and the Dietetics Certificate. 

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

Upon completion of the program, graduates are able to:

• • KRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • KRDN 1.2: Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
  • KRDN 1.3: Apply critical thinking skills.

Domain 2: Professional Practice Expectations:  Beliefs, values, attitudes and behaviors for the nutrition and dietetics practitioner level of practice

Upon completion of the program, graduates are able to: 

• • KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
  • KRDN 2.2: Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
  • KRDN 2.3: Assess the impact of a public policy position on the nutrition and dietetics profession.
  • KRDN 2.4: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
  • KRDN 2.6: Demonstrate culutral humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity, and inclusion. 
  • KRDN 2.7: Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination. 
  • KRDN 2.8: Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
  • KDRN 2.9: Defend a position on issues impacting the nutrition and dietetics profession.

Domain 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:

• • KRDN 3.1: Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
  • KRDN 3.2: Develop an educational session or program/educational strategy for a target population. 
  • KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  • KRDN 3.4: Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
  • KRDN 3.5: Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
  • KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs.

Domain 4: Practice Management and Use of Resources:  Strategic application of principles of management and systems in the provision of services to individuals and organizations

Upon completion of the program, graduates are able to: 

• • KRDN 4.1: Apply management theories to the development of programs or services.
  • KRDN 4.2: Evaluate a budget/financial management plan and interpret financial data.
  • KRDN 4.3: Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
  • KRDN 4.4: Apply the principles of human resource management to different situations.
  • KRDN 4.5: Apply safety and sanitation principles related to food, personnel and consumers.
  • KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 4.7: Evaluate data to be used in decision-making for continuous quality improvement. 

Domain 5: Leadership and Career Management: Skills, strengths, knowledge, and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.

• •  KRDN 5.1: Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
  • KRDN 5.2: Identify and articulate one’s skills, strengths, knowledge, and experiences relevant to the position desired and career goals.
  • KRDN 5.3: Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting and elevator pitch.)
  • KRDN 5.4: Practice resolving differences or dealing with conflict.
  • KRDN 5.5: Promote team involvement and recognize the skills of each member.
  • KRDN 5.6: Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.