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Dietetics, Foods, and Nutrition


Upon completion of the B.S. in Dietetics, Foods, and Nutrition, graduates will be able to do the following:

Goal I: Integrate scientific information and research into practice.

To accomplish this goal, students will be able to:

  • Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • Use current information technologies to locate and apply evidence-based guidelines
  • Apply critical thinking skills.

Goal II: Uphold beliefs, values, attitudes, and behaviors at the level of professional dieticians

To accomplish this goal, students will be able to:

  • Demonstrate effective and professional oral and written communication and documentation.
  • 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
  • Assess the impact of a public policy position on nutrition and dietetics practice.
  • Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • 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.
  • Demonstrate an understanding of cultural competence/sensitivity.
  • 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.
  • Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

Goal III: Develop and Develop information, products, and services to individuals, groups, and populations.

To accomplish this goal, students will be able to:

  • Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
  • Develop an educational session or program/educational strategy for a target population.
  • Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.
  • Explain the processes involved in delivering quality food and nutrition services.
  • Describe basic concepts of nutritional genomics.

Goal IV: Strategically apply principles of management and systems in the provision of services to individuals and organizations.

To accomplish this goal, students will be able to:

  • Apply management theories to the development of programs or services.
  • Evaluate a budget and interpret financial data.
  • Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
  • Apply the principles of human resource management to different situations.
  • Describe safety principles related to food, personnel and consumers.
  • Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.


Upon completion of the M.S. in Dietetics, Foods, and Nutrition, graduates will be able to demonstrate the knowledge and its application towards the following goal:

Goal I: Acceptance into a dietetic internship and/or successful employment with nutrition/food service/health and wellness setting, while pursuing the M.S. or within 6 months of completion the M.S.

To accomplish this goal:

  • 70% of graduate students will pass the comprehensive examination on their first attempt.