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Dietetics, Foods, and Nutrition

Undergraduate

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.

Graduate

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.