At the completion of the program the student will:
- Utilize knowledge from the physical and biological sciences as a basis for understanding the role of food and nutrients in health and disease processes.
- Provide nutrition counseling and education to individuals, groups, and communities throughout the lifespan using a variety of communication strategies.
- Evaluate nutrition information based on scientific reasoning for clinical, community, and food service application.
- Apply technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities and their response to nutrition intervention.
- Implement strategies for food access, procurement, preparation, and safety for individuals, families, and communities.
- Perform food management functions in business, health-care, community, and institutional arenas.
- Practice state-of-the-art nutrition care in collaboration with other health-care providers in multidisciplinary settings within the bounds of ethical, legal, and professional practice standards.
- Provide culturally competent nutrition services for individuals and communities.