Students completing this program will:

  • Communicate nutritional information orally and in writing

  • Analyze nutrient intake data, planning menus, calculating special diets and nutritional supplements; by extending recipes and through basic accounting, cost and budget control

  • Analyze the reliability and validity of nutritional information.

  • Describe the multiple social, cultural, political and economic factors involved in nutrition policies and practice.

  • Describe professionalism and the code of ethics as they pertain to the field of nutrition.

  • Demonstrate the ability to locate, evaluate and effectively use nutrition information in writing research papers, bulletin board presentations, classroom presentations and community teaching experiences.

  • Utilize computer hard and software to complete nutritional analysis, recipe adaptations, menu planning, budget planning and report writing.

  • Demonstrate basic understanding of chemistry, food chemistry, food technology, anatomy and physiology, microbiology, food safety and sanitation and business management

  • Assess patient/client intake, medical history, laboratory, physical exam and social history, client knowledge, skills and behaviors to develop nutrition care plans for healthy individuals throughout various stages of the lifecycle and for unhealthy individuals requiring nutrition intervention

  • Write menus for clients throughout the life cycle and in various disease states.

  • Identify menu development, standardized recipes, production sheets, procurement, budget development, storage and food distribution.

  • Apply communication and supervisory skills and principles of personnel management

  • Utilize skills in food preparation and food service management

  • Apply teaching principles to food education

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