- Knowledge of career options for students graduating with a degree in nutritional sciences
- Effectively communicate nutrition-related information in one-on-one and group settings
- Knowledge of the basic functions and dietary requirements for the macro and micronutrients
- Knowledge of the hormonal and metabolic changes when a person changes from the fasting to the fed state
- Knowledge about how common chronic disease conditions disrupt normal hormonal and metabolic responses to fasting and feeding
- Ability to perform a nutritional assessment including anthropometric and dietary evaluation
- Skills to use dietary analysis software
- Knowledge of laboratory methods used in biochemical nutritional assessment
- Knowledge of basic principles of food science
- Knowledge of how nutritional needs change through the course of the life-cycle
- Knowledge of human resources management in food service management
- Ability to market and budget for a food service management entity
- Knowledge about food security and common practices in community nutrition
- Knowledge about how culture influences dietary patterns, food preparation, and the food industry
- Knowledge about the origin and implementation of public policy with respect to nutrition
- Ability to design and implement a nutrition-related research study and present the data in poster or oral format