The mission of 黑料正能量鈥檚 Graduate Program in Entrepreneurial Nutrition
Practice is to provide graduates with didactic and experiential learning experiences
that meet the requirements of the Accreditation Council for Education in Nutrition
and Dietetics (ACEND) to prepare graduates for competent practice as Registered Dietitian
Nutritionists (RDN). Rooted in the University鈥檚 institutional mission, Saint Elizabeth
University鈥檚 Graduate Program in Entrepreneurial Nutrition Practice extends the University鈥檚
long history of academic excellence and quality education with strong faculty guidance
to support the leadership, vision, professional development and lifelong commitment
to service of each student with a focus on nutrition education and counseling of diverse
populations.
The mission of the Graduate Program in Entrepreneurial Nutrition Practice supports
the program鈥檚 intent to prepare students for nutrition and dietetics practice and
careers by its commitment to carry out the educational requirements set forth by ACEND.
Moreover, it does this by its commitment to prepare students for a lifelong commitment
to service, with a focus on the nutrition education and counseling of diverse populations.
With the ever-increasing diversity of the population of the United States and New
Jersey, educational institutions must prepare future RDNs to best serve all populations
of people in the quest to improve health outcomes for all. This philosophy strongly
aligns with 黑料正能量鈥檚 mission of service to others, particularly
the underserved.
To ensure program graduates are meeting the mission of the program, the following
Goals and associated Objectives will be measured and monitored:
Program Goals and Objectives
Goal 1: Graduates will be prepared for competent entry-level positions in dietetics
meeting the Core Competencies for the Registered Dietitian Nutritionist (CRDN) as
established by the Accreditation Council for Education in Nutrition and Dietetics
(ACEND) with an emphasis on acquisition of knowledge and practice skills specific
to nutrition education and counseling of diverse populations.
Goal 1 Objectives:
At least 80% of students complete the program requirements within 3 years (150% of
planned program length).
Of graduates who seek employment, at least 80% are employed in nutrition and dietetics
or related fields within 12 months of graduation.
At least 80% of program graduates take the CDR credentialing exam for dietitian nutritionists
within 12 months of program completion.
The program鈥檚 one-year pass rate (graduates who pass the registration exam within
1 year of first attempt) on the CDR credentialing exam for dietitian nutritionists
is at least 80%.
80% of employers of program graduates will indicate they feel interns were prepared
for competent entry-level practice at a level of 3 or higher on a scale of 1-5 (5
highest) on a Targeted Employer Survey
Goal 2: Graduates will demonstrate critical thinking and acquisition of skills specific
to Entrepreneurial Nutrition Practice to evaluate and communicate nutrition information
through completion of a research capstone experience and contribute to the evidence-based
practice of RDNs by promoting health among diverse populations.
Goal 2 Objectives:
Students-Measured at the end of the Graduate Program in Nutrition and Dietetics
Upon completion of the program, 100% of the student will complete an evidence analysis
investigation
Upon completion of the program, 100% of students will complete a capstone research
experience
Upon completion of the program, 100 % of students will complete a portfolio with self-reflections
that reflects critical thinking and acquisition of skills specific to Entrepreneurial
Nutrition Practice
Program Graduates 鈥� Measured one year post graduation
Eighty percent of responding graduates surveyed will indicate that they utilize skills
and knowledge acquired in the Graduate Program in Nutrition and Dietetics
Eighty percent of responding graduates surveyed will indicate critical thinking, including
aspects of evidence analysis and processes, when providing nutrition care.
Employers of Graduates 鈥� Measured one year post-graduation
Eighty percent of responding employers will rate graduates in use of evidence -based
nutrition care at a level of 3 or higher on a scale of 1-5 (5 highest) on a Targeted
Employer Survey.
Goal 3: Graduates will develop skills and a commitment to service through the exposure
to community rotations and professional development coursework.
Goal 3 Objectives:
Upon completion of the program, 80% of graduates will indicate they have developed
leadership and professional dietetic practice skills at a level of 3 or higher on
a scale of 1-5 (5 highest) on an annual graduate survey.
Upon completion of the program, 80% of graduates will indicate they have developed
a continued commitment to service at a level of 3 or higher on a scale of 1-5 (5 highest)
on an annual graduate survey. [Examples of service: intent to/or continued volunteering
in community nutrition organizations; intent to/or continued participation in professional
organizations; intent to/or continued precepting; or other]
Competencies and Student Learning Outcomes
Based on the competency units within the Future Education Model of Dietetics, the
program-level student learning outcomes represent the competencies expected of a graduate
from the Graduate Program in Nutrition and Dietetics (GP):
Foundational Knowledge - Applies foundational sciences to food and nutrition knowledge to meet the needs
of individuals, groups, and organizations.
Client/Patient Services - Applies and integrates client/patient-centered principles and competent nutrition
and dietetics practice to ensure positive outcomes.
Food Systems Management - Applies food systems principles and management skills to ensure safe and efficient
delivery of food and
Community and Population Health Nutrition - Applies community and population nutrition health theories when providing support
to community or population nutrition programs.
Leadership, Business, Management and Organization - Demonstrates leadership, business and management principles to guide practice and
achieve operational goals.
Critical Thinking, Research and Evidence-Informed Practice - Integrates evidence-informed practice, research principles and critical thinking
into practice.
Core Professional Behaviors - Demonstrates professional behaviors and effective communication in all nutrition
and dietetics interactions.
