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