Program Coordinator

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

Dietetics

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. 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.
6. Assess the impact of a public policy position on nutrition and dietetics practice.
7. Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
8. 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.
9. Demonstrate an understanding of cultural competence/sensitivity.
10. 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.
11. Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
12. Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
13. Develop an educational session or program/educational strategy for a target population.
14. Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.
15. Explain the processes involved in delivering quality food and nutrition services.
16. Describe basic concepts of nutritional genomics.
17. Apply management theories to the development of programs or services.
18. Evaluate a budget and interpret financial data.
19. Describe the regulation system related to billing and coding, what services are reimbursable by third-party payers, and how reimbursement may be obtained.
20. Apply the principles of human resource management to different situations.
21. Describe safety principles related to food, personnel and consumers.
22. Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

Curriculum

Effective January 1, 2024, the minimum degree requirement for eligibility to take the registration examination for dietitians will change from a bachelor’s degree to a graduate degree. All other didactic and supervised practice eligibility requirements will remain the same.

The Bachelor of Science in Nutrition- Dietetics accredited program prepares graduates for careers in nutrition, dietetics, and related fields to address issues of critical concern in the local, national, and international communities, ultimately contributing to the enhancement of human well-being. Students gain an appreciation of lifelong learning and ethical standards. Upon completion of program course work, along with the Bachelor’s Degree, graduates are prepared for an accredited supervised practice and graduate degree program which leads to eligibility for the CDR (Commission on Dietetic Registration) credentialing exam. After passing the exam, the graduate is credentialed as a Registered Dietitian Nutritionist (RDN), may apply for licensure, if applicable, and is eligible for active membership in the Academy of Nutrition and Dietetics.

¹

Additional 2 hours from lab sciences applied to Component Area Option.

²

Students taking CHEM 1112 General Chemistry II Laboratory/CHEM 1312 General Chemistry II must take CHEM 3311 Organic Chemistry I as one of these electives.

¹

Core Curriculum Course

²

Students should meet with their academic advisor to choose their best option.