Program Coordinator:

Ms. Krissie May, (409) 880-8051, 123 Nutrition, Hospitality and Human Services Bldg., kmay4@lamar.edu

Curriculum

The Bachelor of Science Degree in Nutrition prepares the graduate to work as a public health or community educator in government or private agencies dedicated to improving the nutritional health of various groups, such as pregnant women, infants, young children, or the elderly. The graduate is also qualified to provide education and counseling to healthy people of all ages desiring to improve their overall nutritional health and wellness. The nutrition educator may become an entrepreneur, going into private practice, providing nutrition education to individuals and groups, or may thrive in a management position in commercial or institutional foodservice.

Program Educational Objectives

1. Demonstrate a strong understanding and appreciation of ethical standards as a result of instruction and experiences.
2. Increase cultural competence while in the program and during professional practice.
3. Engage in lifelong learning.

Program Student Outcomes

Upon program completion, graduates will be able to:

1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
2. Use current information technologies to locate and apply evidence-based guidelines and protocols.
3. Apply critical thinking skills.
4. Demonstrate effective and professional oral and written communication and documentation.
5. Assess the impact of a public policy position on nutrition and dietetics practice.
6. Demonstrate an understanding of cultural competence/sensitivity.
7. Demonstrate identification with the nutrition profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition profession.
8. Develop an educational session or program/educational strategy for a target population.
9. Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.
10. Explain the processes involved in delivering quality food and nutrition services.
11. Describe safety principles related to food, personnel and consumers.