Outcomes 

Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical, evidence-based decisions.

NUTR 496: 

  • By completing the assignments in this class, I have been able to demonstrate how to locate and evaluation evidence-based information to make ethical decisions. These assignments gave me to opportunity to use my knowledge and professional literature to make decisions that is best for the subject or individual I am helping. 

NUTR 486: 

  • Completing the case study assignments allowed me to learn how to locate, interpret, and evaluate information needed to provide nutritional care to the case study patients. It is important to make ethically sound and evidence-based practice decisions to keep the client’s health and well-being the number one priority, while respecting the concerns and wishes of the patient and family members.

Use current information technologies to locate and apply evidence-based guidelines and protocols.

NUTR 496: 

  • I learned how to use current information technologies to locate evidence-based information and apply it to current food and nutrition issues and topics.

NUTR 481: 

  • By completing the case study assignments and the nutrition client project, I was able to use current information technologies to locate and use evidence-based guidelines and information to help educate and provide interventions to the clients I was helping. Having this knowledge and skill will be very beneficial when out in practice. 

NUTR 486: 

  • The case study assignments allowed me to use current information technologies like the Nutrition Care Manual to provide proper nutritional care to patients while using evidence-based guidelines and protocols used by the Academy. 

Apply critical thinking skills.

NUTR 496: 

  • I learned how to apply critical thinking skills by completing this class and finding food and nutritional issues to apply them to. This is an important skills to have in any profession, especially dietetics. 

NUTR 481: 

  • Applying critical thinking skills is an essential tool when working with any type of client. Completing the assignments in this class has allowed me apply and practice my critical thinking skills which will be helpful to me as a dietitian. 

NUTR 486: 

  • Because these case studies allow us to practice using a real patient scenario, these assignments allow us to use our critical thinking skills and the information that we have learned in this class to help choose the best route or option for the patients we care for. 

Demonstrate effective and professional oral and written communication and documentation.

NUTR 496: 

  • Completing the assignments in this class gave me the opportunity to develop and demonstrate effective and professional oral and written communication as well as documentation. This is a valuable skill and will help me as a practicing dietitian to be able to communicate and document effectively when working with future coworkers and clients. 

NUTR 481: 

  • Completing the assignments in this class has allowed me to practice and demonstrate professional oral and written communication and proper documentation. To demonstrate these skills is an effective way to connect with clients in professional way. 

NUTR 486: 

  • As a Dietitian, all patients under our care require documentation to keep record and make sure all the health care professionals over the patient are on the same page. These case studies allowed me to gain more experience in and practice writing ADIME notes, which use effective and professional written and oral communication skills. 

Assess the impact of a public policy position on nutrition and dietetics practice. 

NUTR 496: 

  • These assignments have helped me to assess the impact of public policy positions on nutrition and dietetics practices. Being able to demonstrate this skill is very important, especially when quoting information from public policy and positions from AND. 

Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.

NUTR 496: 

  • As a dietitian, it is important to be able to demonstrate effective counseling and educational methods to help facilitate behavior change in clients as well as enhance the wellness for diverse populations and individuals. The assignments listed have allowed me to practice and improve these skills when will help me to grow and develop as a dietitian. 

NUTR 481: 

  • Completing the required assignments and lectures has given me the skills to demonstrate counseling and education methods to help clients with behavior change while enhancing wellness for those clients of diverse populations. 

Evaluate the role of nutrition in optimizing health throughout the lifecycle and respond to harmful practices.

 

NUTR 396: 

  • I learned how to assess dietary changes through case-study material
  • I learned how to about pregnant and breastfeeding mother nutrition through case-study materials and lecture material
  • I learned how to assess the nutrition needs of preterm infants through lecture and case-study material
  • I learned how to assess and monitor the food intake of a "client" through the Lifecycle Final Project assignment
  • I learned about pregnant women nutrition all the way to an elder's nutrition needs and how to calculate and use that information

 

Demonstrate knowledge of nutrition as it applies to food service, dietetics, and wellness

NUTR 285:

  • I have learned about income statements, balance sheets, budgeting, marketing, management, business concepts, and analysis tools used for a food service organization by doing specific assignments, group activities, and quizzes over lecture material.
  • I have learned how dietitians can use this information in a clinical, community, or food service setting.

NUTR 452

  • I have learned how to demonstrate my nutrition knowledge by doing hands-on assignments with classmates, as well as performing different assessment methods during lecture classes. This includes anthropometry (skin-folds), clinical assessments, and nutritional assessments for classmates and for case-study material.

Demonstrate the knowledge and ability to apply management principles to nutrition and food service.

NUTR 285

  • I have learned how to apply management principles to nutrition and food service by learning about management principles, outcomes, and services by which managers have the duty to bring forth.
  • I have learned how leadership is a big role for a managerial position.
  • I have learned managerial duties by learning and doing assignments about menus, budgeting, income statements, balance sheets, job descriptions, and the roles and duties of employees under the management.

 

Present and evaluate food and nutrition education programs to a variety of audiences.

NUTR 452

  • By performing a 24-hour recall assignment on a partner, I have learned how to use specific programs such as NHANES to do nutrition assessments.

NUTR 396

  • I have learned about food and nutrition education programs for people in different stages of the lifecycle through lecture material and assignments.

NUTR 397

  • By doing the 397 Project 2 paper and presentation assignment, I have learned how to search and find evidence-based nutrition education programs for any group I may be helping.

Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy diets.

NUTR 396

  • By learning about individuals' needs throughout the lifecycle, I have been able to assess their behaviors through economics, as well as assess if dietary supplements impact healthy eating habits.
  • I have learned that dietary supplements may be beneficial to individuals who struggle to consume a healthy diet. 
  • I have learned how economics play a role in how individuals view and consume food, and how to assess it.

NUTR 452

  • Through assignments and lecture material, I have learned how to do nutritional assessments by looking at behavior, economics, and the dietary supplements of an individual. 

NUTR 397

  • By learning about different populations through science and research, I can view the behavior, economics and supplements of an individual with different dietary needs, such as celiac disease, gluten-free, and obesity.

Demonstrate basic food preparation and presentation skills.

NUTR 285

  • I have learned how food is prepared in food service systems, by viewing hospital, school, and restaurant food service operations. 

SIUE Food Science Class (NUTR 384)

  • By being in this class, I have learned how to properly cut/chopped/dice different fruits, vegetables, and meats.
  • I have learned how to use proper preparation and presentation etiquette.
  • I have learned how to properly clean up a food preparation area. 
  • I have learned how to present food on a plate to my teacher for a grade.
  • I have learned how to use creative ideas to create a "healthier" version of a sweet dessert:
    • My partners and I created a healthier version of chocolate chip cookies by substituting avocado and black beans in for a fat substitution.

 

Apply food science knowledge.

NUTR 397

  • By performing research on different topics in nutrition and food science, I am able to apply the science behind a certain topic to current nutritional issues or problems.
  • Research is nutrition and food science-based, which is the driving factor in being a success in the food and nutrition field.

SIUE Food Science Class (NUTR 384)

  • By doing different experiments with food, I have learned about food chemistry, microbiology, packaging, preservation, substitutions, technology, and nutrition.
  • My class toured DuPont in St. Louis, MO, which was very educational to view how food science is used in a modern atmosphere.
    • We learned how different foods were preserved and packaged in our area.
    • We learned how food technology plays a big part in the production and packaging process.
    • We learned how different food compliment each other.

Demonstrate problem-solving skills in food service, dietetics, and wellness.

NUTR 452

  • By learning about nutrition assessment, I have learned how to use my own critical thinking and problem-solving skills to assess individuals' problems to improve their health and wellness. 
  • By learning about nutrition assessment, I have learned my role as a dietitian and what I will need to provide to my future clients or patients.

NUTR 205

  • I have learned about the Academy of Nutrition and Dietetics, Code of Ethics, the importance of mentoring, OSHA, and HIPAA, and how to demonstrate problem-solving skills within each of these nutrition field areas.  
  • I have learned how all health care team members should correlate/share their critical thinking and problem-solving skills to better serve their patients and community.
  • I have learned how my role as a future dietitian will impact the health care system, and how I should use my personal critical thinking and problem-solving skills to better serve my clients and patients.

NUTR 285

  • By learning about management, marketing, distribution, and service, I have learned how to use my critical thinking and problem-solving skills to assess problems throughout a food service organization.
    • I have learned how a manager should act/react to different environmental situations.
    • I have learned how marketing can be a challenge, about how I should view or assess it.
    • I have learned how to use negative customer feedback to improve the business.