Goal 1 : To prepare Nutritional Sciences students to successfully transition into  entry level, non-RD positions in the areas of community nutrition, health and wellness, and food service management, or for successful entry into graduate education/dietetic internships.

  • SLO 1 : Students will learn food safety regulations and guidelines applicable to food service operations.
  • SLO 2 : Students will learn the professional behaviors expected of an entry-level nutritionist.
  • SLO 3 : Students will have a strong working knowledge of the macronutrients, micronutrients, and their metabolism.
  • SLO 4 : Students will learn how nutritional requirements change across the life cycle.
  • SLO 5 : Students will learn how their own cultural backgrounds have impacted their eating habits, and how their eating habits differ from those of another culture.

Goal 2 : To prepare Nutritional Sciences students with strong communication skills to translate scientific nutrition information to both individuals and groups.

  • SLO 6 : Students will demonstrate strong writing skills that clearly explain the scientific  literature in the field of nutrition
  • SLO 7 : Students will deliver clear and convincing oral presentations
  • SLO 8 : Students will develop interactive educational materials to explain nutrition concepts to the public

Goal 3 : To provide the foundation from which the student is able to develop critical thinking skills, and engage in scholarly inquiry and life-long learning.

  • SLO 9 : Students will learn how to accurately collect and analyze nutrition assessment data
  • SLO 10 : Students will learn how to critically evaluate peer-reviewed nutrition research.