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Dietitians are professionals who need many skills to succeed.
Consequently, the dietetics curriculum is designed to equip
graduates with the knowledge and skills they will need to
succeed in the professional world of dietetics. The knowledge
and skill areas covered in the dietetics curriculum are listed
below.
Knowledge Area 1. COMMUNICATIONS
Graduates will have basic knowledge about:
A.1.1. Negotiation Techniques
A.1.2. Lay and technical writing
A.1.3. Media presentations
Graduates will have a working knowledge of:
A.2.1. Interpersonal communication skills
A.2.2. Counseling theory and methods
A.2.3.Interviewing techniques
A.2.4. Educational theory and techniques
A.2.5.Concepts of human and group dynamics
A.2.6. Public speaking
A.2.7. Educational materials development
Graduates will demonstrate the ability to:
A.3.1. Present an educational session for a group
A.3.2. Counsel individuals on nutrition
A.3.3. Demonstrate a variety if documentation methods
A.3.4. Explain a public policy position regarding dietetics
A.3.5. Use current information technologies
A.3.6. Work effectively as a team member
Knowledge Area 2. PHYSICAL AND BIOLOGICAL SCIENCES
Graduates will have basic knowledge about:
B.1.1. Exercise physiology
Graduates will have a working knowledge of:
B.2.1. Organic chemistry
B.2.2. Biochemistry
B.2.3. Physiology
B.2.4. Microbiology
B.2.5. Nutrient Metabolism
B.2.6. Pathophysiology related to nutrition care
B.2.7. Fluid and electrolyte requirements
B.2.8. Pharmacology : Nutrient-nutrient/drug-nutrient interaction
Graduates will have demonstrated the ability to:
B.3.1. Interpret medical terminology
B.3.2. Interpret laboratory parameters relating to nutrition
B.3.3. Apply microbiological and chemical considerations to
process controls
Knowledge Area 3. SOCIAL SCIENCES
Graduates will have basic knowledge about:
C.1.1. Public policy and development
Graduates will have basic knowledge of:
C.2.1. Psychology
C.2.2. Health behaviors and educational needs
C.2.3. Economics and nutrition
Knowledge Area 4. RESEARCH
Graduates will have a basic knowledge about:
D.1.1. Research methodologies
D.1.2. Needs assessments
D.1.3. Outcomes based research
Graduates will have a working knowledge of:
D.2.1. Scientific method
D.2.2. Quality improvement methods
Graduates will have demonstrated the ability to:
D.3.1. Interpret current research
D.3.2. Interpret basic statistics
Knowledge Area 5. FOOD
Graduates will have a basic knowledge about:
E.1.1. Food technology
E.1.2. Biotechnology
E.1.3. Culinary techniques
Graduates will have a working knowledge of:
E.2.1. Sociocultural and ethnic food consumption issues and
trends
E.2.2. Food safety and sanitation
E.2.3. Food delivery systems
F.2.4. Food and nonfood procurement
E.2.5. Availability of nutrition programs in the community
E.2.6. Formulation of local, state and national food security
policy
E.2.7. Food production systems
E.2.8. Environmental issues related to food
E.2.9. Role of food in promotion of a healthy lifestyle
E.2.10. Promotion of pleasurable eating
E.2.11. Food and nutrition laws/regulations/policies
E.2.12. Food and availability and access for the individual,
family and community
E.2.13. Applied sensory evaluation of food
Graduates will have demonstrated the ability to:
E.3.1. Calculate and interpret nutrient composition of foods
E.3.2. Translate nutrition needs into menus for individuals
and groups
E.3.3. Determine recipe/formula proportions and modifications
for volume food production
E.3.4. Write specifications for food and food service equipment
E.3.5. Apply food science knowledge to functions and ingredients
in foods
E.3.6. Demonstrate basic food preparation and presentation
skills
E.3.7. Modify recipe/formula for individual or group dietary
needs
Knowledge Area 6. NUTRITION
Graduates will have a basic knowledge about:
F.1.1. Alternative nutrition and herbal therapies
F.1.2. Evolving methods of assessing health status
Graduates will have a working knowledge of:
F.2.1. Influence of age, growth, and normal development on
nutritional requirements
F.2.2. Nutrition and metabolism
F.2.3. Assessment and treatment of nutritional health health
risks
F.2.4. Medical nutrition therapy, including alternative feeding
modalities, chronic diseases, dental health, mental health
and eating disorders
F.2.5. Strategies to assess need for adaptive feeding techniques
and equipment
F.2.6. Health promotion and disease prevention theories and
guidelines
F.2.7. Influence on socioeconomic, cultural and psychological
factors on food and nutrition behavior
Graduates will have demonstrated the ability to:
F.3.1. Calculate and/or define diets for common conditions,
ie, health conditions addressed by health promotion/disease
prevention activities or chronic diseases of the general population,
eg, hypertension, obesity, diabetes, diverticular disease
F.3.2. Screen individuals or nutritional risk
F.3.3. Collect pertinent information for comprehensive nutrition
assessments
F.3.4. Determine nutrient requirements across the life span,
ie, infants through geriatrics and a diversity of people,
cultures and religions
F.3.5. Measure, calculate and interpret body composition data
F.3.6. Calculate enteral and parenteral nutrition formulations
Knowledge Area 7. MANAGEMENT
Graduates will have basic knowledge about:
G.1.1. Program planning, monitoring and evaluation
G.1.2. Strategic planning
G.1.3. Facility management
G.1.4. Organizational change theory
G.1.5. Risk management
Graduates will have a working knowledge of:
G.2.1. Management theories
G.2.2. Human resource management, including labor relations
G.2.3. Materials management
G.2.4. Financial management, including accounting principles
G.2.5. Quality improvement
G.2.6. Information management
G.2.7. Systems theory
G.2.8. Marketing theory and techniques
G.2.9. Diversity issues
Graduates will have demonstrated the ability to:
G.3.1. Determine costs of services/operations
G.3.2. Prepare a budget
G.3.3. Interpret financial data
G.3.4. Apply marketing principles
Knowledge Area 8. HEALTH CARE SYSTEMS
Graduates will have basic knowledge about:
H.1.1. Health care policy and administration
H.1.2. Health care delivery systems |
