Dietetics

Dietetics applies the science of food and nutrition to the health and well-being of individuals and groups. Students will learn to use knowledge of nutrient requirements, food sources and physiological systems to determine nutrient and dietary needs of individuals in various life-cycle stages and/or with nutrition-related diseases. Students also will apply their knowledge of food science and management principles to food service operations.

Before Graduating Students Must

• Satisfactorily complete a service-learning comprehensive client assessment in DIE 4245 Medical Nutrition Therapy Applications 1, a systems analysis of a major foodservice event developed by students in DIE 4125L Foodsystems Management Laboratory and a community assessment project in DIE 3310 Community Nutrition. The projects will be graded by rubrics developed, approved and evaluated by a faculty committee.
• Achieve minimum grades of C in AEC 3030C and AEC 3033C. These courses are graded using rubrics developed by a faculty committee.
• Complete requirements for the baccalaureate degree, as determined by faculty.

Skills Students will Acquire in the Major (SLOs)

1. Use the nutrition care process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
2. Apply management and business theories and principles to the development, marketing and delivery of programs and services.
3. Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and evaluate data for use in decision-making.
4. Create, interpret and analyze written text, oral messages and multimedia presentations used in agricultural and life sciences.

Curriculum Map

I = Introduced; R = Reinforced; A = Assessed

Assessment Types

• Nutrition assessment project
• Marketing project
• Systems analysis
• Speeches
• Papers