Mission, Goals, and Objectives of the Program
The mission of the Coordinated Program in Nutrition and Dietetics is to educate and challenge diverse students to become entry-level registered dietitian nutritionists who will serve as responsible practitioners, leaders, innovators and lifelong educators and make positive impacts on the nutrition outcomes of the public.
Program Goals and Objectives:
Goal 1: Graduates will successfully enter the field of nutrition to help meet the demand for RDs nationally and locally.
- Program Completion: At least 80% of program students complete program/degree requirements within three years (150% of the program length).
- Graduate Employment: Of graduates who seek employment, 70% are employed in nutrition and dietetics or related fields within 12 months of graduation.
- Graduate Performance on CDR Exam: 70% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion
o The program’s one-year pass rate (graduates who pass the exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
Program Specific Objective
- At least 10% of program graduates will represent groups traditionally under-represented in dietetics, including men, people of color and speakers of English as a second language.
The program completion, CDR exam pass rate and employment-seeking goals are in line with the program’s mission to educate and challenge diverse students to enter the profession with the knowledge and skills to “serve as responsible practitioners, leaders, innovators and lifelong educators and make positive impacts on the nutrition outcomes of the public.”
Goal 2: Graduates will be well-prepared for the practice of nutrition and dietetics in a variety of settings, including Culinary Nutrition or Food Policy/Food Justice.
- At least 70% of employer survey respondents will rate program graduates as “competent,” “very competent,” or “extremely competent.” (as measured on a 5-point scale with: 1=not competent; 2=fairly competent; 3=competent; 4=very competent; 5=extremely competent).
Program Specific Objectives
At least 70% of graduate survey respondents will report feeling adequately prepared, well-prepared or extremely well-prepared for their area of practice when surveyed 12 months after graduation (measured on a 5-point scale: 1=poorly prepared; 2=somewhat prepared; 3=adequately prepared; 4=well-prepared; 5=extremely well-prepared).
- At least 25% of graduates will find employment in their area of concentration in the program (either Culinary Nutrition or Food Policy/Food Justice) when surveyed 12 months after graduation.
Program outcomes data are available upon request.