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California State University, Long Beach
Department of Family and Consumer Sciences
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Nutrition and Dietetics

The Nutrition and Dietetics option with appropriate elective selection fulfills the foundation knowledge requirements and learning outcomes for Didactic programs in Dietetics (DPD). The DPD is granted accreditation by the American Dietetic Association’s Commission on Accreditation for Dietetics Education (CADE). As such the program learning objectives are as follows.

Upon completion of the program, students will be able to:

  1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
  2. Use current information technologies to locate and apply evidence-based guidelines and protocols, such as the ADA Evidence Analysis Library, Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites.
  3. Demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
  4. Demonstrate assertiveness, advocacy and negotiation skills appropriate to the situation.
  5. Demonstrate counseling techniques to facilitate behavior change.
  6. Locate, understand and apply established guidelines to a professional practice scenario.
  7. Identify and describe the roles of others with whom the Registered Dietitian collaborates in the delivery of food and nutrition services.
  8. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention and health promotion.
  9. Apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
  10. Develop and educational session or program/educational strategy for a target population.
  11. Apply management and business theories and principles to the development, marketing and delivery of programs or services.
  12. Determine costs of services or operations prepare a budget and interpret financial data.
  13. Apply the principles of human resource management to different situations.
  14. Apply safety principles related to food, personnel and consumers.
  15. Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and evaluate data to use in decision-making.
  16. Explain the impact of a public policy position on dietetics practice.
  17. Explain the impact of health care policy and administration, different health care delivery systems and current reimbursement issues, policies and regulations on food and nutrition services.

In addition the DPD provides the following required supporting knowledge requirements:

  1. The food and food systems foundation of the dietetics profession is evident in the curriculum. Course content includes the principles of food science and food systems, techniques of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups.
  2. The physical and biological science foundation of the dietetics profession is evident in the curriculum. Course content includes organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism, and nutrition across the lifespan.
  3. The behavioral and social science foundation of the dietetics profession is evident in the curriculum. Course content includes concepts of human behavior and diversity, such as psychology, sociology or anthropology.