NUTR-NUTRITION

Learning Outcomes

1. Evaluate sources of nutrition information for reliability
2. Identify elements of a nutritious diet
3. Describe the digestion, transport, and absorption of nutrients
4. Describe the importance of nutrition in weight control and health
5. Identify nutritional needs as they relate to the life cycle and performance
6. Describe behavior modification techniques that promote good health
7. Evaluate popular nutrition trends for scientific accuracy and effectiveness
8. Develop skills in the planning and assessing of healthy meal plans
9. Describe the role of food choices in the development of chronic disease 1
10. Describe the role of food in the promotion of a healthful lifestyle

Learning Outcomes

1. Describe career options within the fields of Nutrition Dietetics.
2. Outline the HNDS field experience process.
3. Explain the educational pathways in HNDS.
4. List requirements for admission into the HNDS Dietetics pathway.
5. Begin an HNDS student portfolio.
6. Discuss the importance of personal responsibility accountability

Learning Outcomes

1. Understand the value of collaborative work in nutrition care of individuals.
2. Compare and contrast the physiological, behavioral, and psychosocial factors associated with each life stage that affect nutritional status.
3. For each life cycle stage, create a nutritionally adequate menu that meets key nutrient needs.
4. Culturally appropriate evidence-based interventions to address common nutrition-related conditions experienced in each lifecycle stage.
5. Utilize the Nutrition Care Process to complete a nutrition assessment.

Learning Outcomes

1. Discuss the economic, political, social, and cultural factors that influence US food and nutrition policies and impact national food systems and population health.
2. Identify the psychological, social, cultural, and environmental factors that influence food choices, eating behaviors, and nutrition-related practices.
3. Describe the processes and major players involved in US food and nutrition policy development, implementation, monitoring/evaluation, and regulation.
4. Recognize the influence of food and nutrition policy on the practice of dietetics.

Learning Outcomes

1. Recall the various research methods, study designs, and statistical analyses used in nutrition research.
2. Compare and contrast research methods and analyses in nutrition research.
3. Analyze nutrition research for appropriateness of the methods and analyses.
4. Evaluate nutrition research to form sound, ethical conclusions and practice recommendations.

Learning Outcomes

1. Develop foundational knowledge in a specialized area of dietetics practice.

Learning Outcomes

1. Describe the processes of digestion and absorption within the human body.
2. Compare and contrast the structure and function of key nutrients.
3. Describe the metabolism of key nutrients under various conditions.
4. Apply concepts of energy and nutrient metabolism to common medical conditions and other relevant situations such as exercising or fasting.

Learning Outcomes

1. Identify a minimum of four reliable sources of nutrition information.
2. Interpret and clearly communicate evidence-based nutrition information.
3. Evaluate the application of behavior change theories and models to nutrition communications.
4. Adapt nutrition communication and education to target specific cultural and age groups.
5. Develop a nutrition education lesson plan with SMART learning objectives, learning activities, and learning assessments.

Learning Outcomes

1. Compare best practice guidelines to actual practice in the provision of nutrition services within community settings.
2. Explain at least two processes in delivering quality food and nutrition services.
3. Identify private and public healthcare funding sources.
4. Explain Medicare, Medicaid, and private payer coverage for medical nutrition therapy.
5. Discuss referrals, primary care partnership and promoting nutrition services.
6. Describe best practices, resources and guidelines related to the reimbursement for nutrition services.
7. Compare best practice guidelines to actual practice in the provision of nutrition services within clinical nutrition settings.
8. Evaluate the content of the Commission on Dietetic Registration RDN credentialing exam.

Learning Outcomes

1. Summarize the components of current national and local community nutrition programs.
2. Explain how national or state level policy influences a community nutrition issue.
3. Write a needs assessment for a community nutrition issue using reliable sources of community nutrition information and data and relevant research.
4. Develop goals and objectives of a nutrition program that address a community nutrition issue.
5. Develop a culturally appropriate nutrition education lesson plan that addresses a specific nutrition program objective.

Learning Outcomes

1. Evaluate food products and menu plans through the application of food service management theories and principles.
2. Describe the process of and ethical considerations surrounding purchasing, receiving, storing and controlling inventory of a given food item.
3. Evaluate food system, food safety practices, and scenarios.
4. Evaluate a nutrition and foodservice budget and interpret financial data.

Learning Outcomes

1. Examine the role of medical nutritional therapy in disease processes.
2. Apply nutritional assessment techniques utilizing the Nutrition Care Process.
3. Compose nutrition care plans and utilize various styles of medical charting.
4. Describe the interdisciplinary nature of working with a health care team in the delivery of medical nutritional therapy.

Learning Outcomes

Learning Outcomes

1. Evaluate nutrition counseling strategies tools in promoting behavior change and self-management.
2. Apply behavior change theories and models to nutrition counseling sessions.
3. Develop nutrition care plans for nutrition counseling clients.
4. Analyze professionalism and ethics within nutrition counseling and education.
5. Develop and present a nutrition education lesson based on current nutrition research.

Learning Outcomes

1. Students will develop professional materials that will be used in their future careers including a personal statement, resume, and interview dialogues. Students will become familiar with career options in the field of dietetics and learn to navigate the processes of becoming a registered dietitian or dietetic technician, registered

Learning Outcomes

1. Select appropriate medical nutrition therapy interventions for various disease processes.
2. Master nutrition assessment of patients/clients utilizing the Nutrition Care Process Model.
3. Interpret medical terminology in patient chart notes and medical history records.
4. Evaluate laws regulations concerning dietetics.

Learning Outcomes

1. Calculate nutrition support recommendations and document orders in the patient's medical chart.
2. Demonstrate safe use of nutritional support equipment.
3. Master use of the Nutrition Care Process in case-based and simulated patient scenarios to conduct nutrition assessments and implement evidence-based interventions.
4. Critically evaluate lab values and client anthropometric data.
5. Select therapeutic diets for the treatment of medical conditions and their symptoms.

Learning Outcomes

1. Apply dietetics knowledge to practice in various community settings.
2. Develop a field experience portfolio highlighting the development of community nutrition knowledge and skills.
3. Compare and contrast the responsibilities of Registered Dietitians in various community practice organizations.

Learning Outcomes

1. Develop specialized knowledge and competencies in a selected nutrition and dietetics subject area.

Learning Outcomes

1. Describe the processes of digestion and absorption within the human body.
2. Compare and contrast the structure and function of key nutrients.
3. Describe the metabolism of key nutrients under various conditions.
4. Apply concepts of energy and nutrient metabolism to common medical conditions and other relevant situations such as exercise or fasting.

Learning Outcomes

1. Assembly of dietetic intern portfolio that will be kept throughout dietetic internship.
2. Readiness to begin supervised practice rotations.
3. Understanding of steps and processes to successfully complete requirements of dietetic internship and Masters of Science in Family Consumer Sciences.
4. Upon completion of the course, students will be able to understand the importance of evidence-based information, research ethics, the Code of Ethics of the Profession of Dietetics, and the basic structure of an IRB proposal.

Learning Outcomes

1. Summarize the components of current national and local community nutrition programs.
2. Explain how national or state-level policy influences a community nutrition issue.
3. Write a needs assessment for a community nutrition issue using reliable sources of community nutrition information and data, and relevant research.
4. Develop goals and objectives of a nutrition program that address a community nutrition issue.
5. Develop a culturally appropriate nutrition education lesson plan that addresses a specific nutrition program objective.

Learning Outcomes

1. Evaluate food products and menu plans through the application of food service management theories and principles.
2. Describe the process of and ethical considerations surrounding purchasing, receiving, storing, and controlling inventory of a given food item.
3. Evaluate food system, food safety practices, and management practices of a specific food service establishment.
4. Apply management theories and principles to quality assurance and human resource case scenarios.
5. Evaluate a nutrition and food service budget and interpret financial data.

Learning Outcomes

1. Examine the role of medical nutritional therapy in disease processes.
2. Apply nutritional assessment techniques utilizing the Nutrition Care Process.
3. Compose nutrition care plans and utilize various styles of medical charting.
4. Describe the interdisciplinary nature of working with a health care team in the delivery of medical nutritional therapy.

Learning Outcomes

1. Evaluate nutrition counseling strategies and tools in promoting behavior change and self-management.
2. Apply behavior change theories and models to nutrition counseling sessions.
3. Develop nutrition care plans for nutrition counseling clients.
4. Analyze professionalism and ethics within nutrition counseling and education.
5. Develop and present a nutrition education lesson based on current nutrition research.

Learning Outcomes

1. Select appropriate medical nutrition therapy interventions for various disease processes.
2. Master nutrition assessment of patients/clients utilizing the Nutrition Care Process model.
3. Interpret medical terminology in patient chart notes and medical history records.
4. Evaluate laws regulations concerning dietetics.

Learning Outcomes

1. CRDN
2. 2: Apply evidence-based guidelines, systematic reviews and scientific literature.
3. CRDN
4. 3: Justify programs, products, services and care using appropriate evidence or data.
5. CRDN
6. 4: Evaluate emerging research for application in nutrition and dietetics practice.
7. CRDN
8. 6: Incorporate critical-thinking skills in overall practice.
9. CRDN
10. 1: Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.
11. CRDN
12. 2: Demonstrate professional writing skills in preparing professional communications.

Learning Outcomes

1. CRDN
2. 1 Select indicators of program quality and/or customer service and measure achievement of objectives.
3. CRDN
4. 2 Apply evidence-based guidelines, systematic reviews and scientific literature.
5. CRDN
6. 4 Evaluate emerging research for application in nutrition and dietetics practice.
7. CRDN
8. 5 Conduct projects using appropriate research methods, ethical procedures and data analysis.
9. CRDN
10. 14 Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
11. CRDN
12. 1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
13. CRDN
14. 5 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
15. CES
16. Consult with organizations regarding food access for target populations.
17. CES
18. Evaluate the operation of Cooperative Extension Service nutrition programs in the areas of policies and procedures. 1
19. CES
20. Develop and deliver nutrition presentations to client/consumer audiences on various topics related to client/consumer needs. 1
21. CES
22. Ensure cultural relevancy and appropriateness of nutrition education. 1
23. CES
24. Assess educational needs and provide nutrition counseling based on individual needs, knowledge, medical needs, and socioeconomic status.

Learning Outcomes

1. CRDN
2. 1 Select indicators of program quality and/or customer service and measure achievement of objectives.
3. CRDN
4. 2 Apply evidence-based guidelines, systematic reviews and scientific literature.
5. CRDN
6. 4 Evaluate emerging research for application in nutrition and dietetics practice.
7. CRDN
8. 5 Conduct projects using appropriate research methods, ethical procedures and data analysis.
9. CRDN
10. 14 Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
11. CRDN
12. 1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
13. CRDN
14. 5 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
15. CES
16. Consult with organizations regarding food access for target populations.
17. CES
18. Ensure cultural relevancy and appropriateness of nutrition education.

Learning Outcomes

1. CRDN
2. 2: Demonstrate professional writing skills in preparing professional communications.
3. CRDN
4. 15: Practice and/or role play mentoring and precepting others.
5. CRDN
6. 4: Design, implement and evaluate presentations to target audiences.
7. CRDN
8. 3: Demonstrate active participation, teamwork and contributions in group setting.
9. CRDN
10. 7: Apply leadership skills to achieve desired outcomes.
11. CRDN
12. 8: Demonstrate negotiation skills.
13. CRDN
14. 4: Apply current informatics technology to develop, store, retrieve and disseminate information and data.
15. CRDN
16. 6: Analyze quality, financial and productivity data for use in planning.
17. CRDN
18. 7: Conduct feasibility studies for products, programs, or services with consideration of costs and benefits.1
19. CRDN
20. 8: Develop a plan to provide or develop a product, program, or service that includes a budget, staffing needs, equipment and supplies.

Learning Outcomes

1. CRDN
2. 1 Select indicators of program quality and/or customer service and measure achievement of objectives.
3. CRDN
4. 4 Function as a member of interprofessional teams.
5. CRDN
6. 11 Show cultural competence/sensitivity in interactions with clients, colleagues and staff.
7. CRDN
8. 1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
9. CRDN
10. 2 Conduct nutrition focused physical exams.
11. CRDN
12. 3 Demonstrate effective communication skills for clinical and customer services in a variety of formats

Learning Outcomes

1. CRDN
2. 2: Apply evidence-based guidelines, systematic reviews and scientific literature.
3. CRDN
4. 3: Justify programs, products, services and care using appropriate evidence or data.
5. CRDN
6. 4: Evaluate emerging research for application in nutrition and diet.
7. CRDN
8. 4 Evaluate emerging research for application in dietetics practice.
9. CRDN
10. 2 Demonstrate professional writing skills in preparing professional communication. Perform the nutrition care process and use standardized nutrition language for individuals, groups, and populations of differing ages and health status, in a variety of settings.
11. CRND
12. 2 Conduct nutrition focused physical exams.

Learning Outcomes

1. Demonstrate readiness to take the National Registration Examination for Dietitians.
2. Completion of all requirements of the NMSU Dietetic Internship.
3. Completion of all requirements to receive a Master of Science in Family Consumer Sciences from New Mexico State University

Learning Outcomes

1. Develop analytical or experimental research skills in the areas of human nutrition and dietetics.

Learning Outcomes

1. Evaluate issues surrounding advanced nutrition and dietetics topics.