PLOs

Program Learning Outcomes (PLOs) for MS in Nutritional Science

  • Successfully demonstrate competency through coursework
  • Generate a research proposal including comprehensive literature review
  • Complete data collection on proposed research
  • Analyze data collected using appropriate methodology
  • Synthesize data in a journal formatted project/thesis
  • Successfully defend project/thesis
  • Present research findings in a professional format

Program Learning Outcomes (PLOs) for BS in Nutritional Science with Dietetics Concentration

  • Demonstrate basic food preparation skills
  • Practice professional ethnics at all times
  • Minimum of 6 case studies and two lab reports will be completed by students in at least five different courses
  • Demonstrate appropriate laboratory skills and an understanding of scientific research methodology
  • Participate in community/professional organizations a part of at least three courses
  • Describe nutritional needs in health and disease throughout the life cycle
  • Assess health status and plan diets for groups and individuals in health and disease
  • Incorporate computer literacy in professional activities
  • Apply the principles of food production, delivery and service, procurement, finance, and human resource management
  • Exhibit qualities of leadership, as well as skills in collaboration and negotiation, as a team member
  • Apply basic organization and management skills
  • Apply knowledge of government and business to explain public policy, promote good nutrition and to advocate for consumers on nutrition issues
  • Demonstrate knowledge of the scientific basis of nutrition, food science, and foodservice for entry level professionals
  • Practice with regard for environmental issues related to food
  • Communicate and educate effectively, to different ethnic groups and/or individuals, through writing, counseling, consulting and oral presentations

Program Learning Objectives (PLOs) for BS in Nutritional Science with Packaging Concentration

  • Assess a package’s functional properties
  • Demonstrate knowledge of package material properties to meet particular physical needs.
  • Describe a package production system in order to present design and develop cost comparisons between various package configurations.
  • Assess a distribution channel to identify particular stresses incurred.
  • Design a package system (primary, secondary and tertiary) to contain, protect and transport products from manufacturer to consumer.
  • Develop reproducible test methodologies for evaluating particular properties in a package/material.
  • Organize and assemble presentations describing package systems, operations, designs, and cost comparisons.

Program Learning Outcomes (PLOs) for BS in Nutritional Science with Specializations

  • Demonstrate basic food preparation skills and food sanitation practices1, 2
  • Practice professional ethnics at all times
  • Minimum of 6 case studies and two lab reports will be completed by students in at least five different courses
  • Demonstrate appropriate laboratory skills and an understanding of scientific research methodology
  • Participate in community/professional organizations a part of at least three courses
  • Describe nutritional needs in health and disease throughout the life cycle
  • Assess health status and plan diets for groups and individuals in health and disease5
  • Incorporate computer literacy in professional activities
  • Apply the principles of food production, delivery and service, procurement, finance, and human resource management2
  • Exhibit qualities of leadership, as well as skills in collaboration and negotiation, as a team member
  • Apply basic organization and management skills
  • Apply knowledge of government and business to explain public policy, promote good nutrition and to advocate for consumers on nutrition issues
  • Demonstrate knowledge of the scientific basis of nutrition, food science, and foodservice for entry level professionals2, 3, 4
  • Practice with regard for environmental issues related to food
  • Communicate and educate effectively, to different ethnic groups and/or individuals, through writing, counseling, consulting and oral presentations3

Note: Numbers at end of Program Learning Outcomes correspond to numbered specializations below.

1. Environmental Food and Health Specialization

2. Food Management Specialization

3. Nutrition Education Specialization

4. Nutrition Science Specialization

5. Sports Nutrition Specialization