Dietetics Program Mission and Goals

Dietetics Program Mission and Goals

Mission Statement

The mission of the Iowa State University Didactic Program in Dietetics is to prepare graduates for entry into supervised practice leading to eligibility for the CDR credentialing exam to become a registered dietitian nutritionist, graduate programs, and a variety of employment opportunities related to food and nutrition.

Goals and Objectives

Goal 1

Graduates will gain knowledge and skills for successful participation in supervised practice programs, graduate programs, and employment-related to food and nutrition.

Objectives

  • At least 80% of students pursuing the BS in dietetics complete degree requirements within three years (150% of program length).
  • At least 80% of students accepted into the BS/MS diet and exercise program complete degree requirements within four years (150% of program length).
  • At least 80% of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
  • At least 80% of program graduates are admitted to a supervised practice program within 12 months of graduation.
  • The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • At least 90% of one-year alumni survey respondents will indicate they are confident to perform successfully in a supervised practice program, graduate program, or employment.

Goal 2

Graduates will expand the pool of allied health professionals to provide health care in Iowa and beyond its borders.

Objectives

  • At least 80% of surveyed supervised practice program directors rate ISU DPD graduates as average or above average in comparison to other program participants.
  • At least 60% of one-year alumni survey respondents will indicate employment in a dietetics-related position.

The program outcomes data are available upon request.

Core Knowledge Outcomes

Upon completion of the program, students will be able to:

  • KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.
  • KRDN 1.3 Apply critical thinking skills.
  • KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
  • KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
  • KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.
  • KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
  • KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity.
  • KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
  • KRDN 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
  • KRDN 3.1 Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
  • KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
  • KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  • KRDN 3.4 Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 3.5 Describe basic concepts of nutritional genomics.
  • KRDN 4.1 Apply management theories to the development of programs or services.
  • KRDN 4.2 Evaluate a budget and interpret financial data.
  • KRDN 4.3 Describe the regulation system related to billing and coding, what services are reimbursable by third-party payers, and how reimbursement may be obtained.
  • KRDN 4.4 Apply the principles of human resource management to different situations.
  • KRDN 4.5 Describe safety principles related to food, personnel and consumers.
  • KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.