Upon successful completion of this program, the students will be able to:
Use appropriate medical data, knowledge of body systems and evidence based research to design and implement nutrition care plans, conduct nutrition screenings, make appropriate referrals and assist with the nutrition assessment by monitoring diverse individuals, populations and community groups across the life span within scope of practice.
Develop and analyze recipes, formulas and diets to meet the nutritional needs of diverse individuals, populations and community groups across the life span within scope of practice.
Demonstrate use of appropriate interpersonal skills, medical terminology and technology in written and verbal communication with interdisciplinary teams, patients/clients and family members.
Demonstrate the ability to supervise the production of food that is safe, high quality, meets budget, is aesthetically pleasing, and reflects current nutrition practices.
Apply management principles to human resource functions, facility management, planning and goal setting, and development and measurement of outcomes and quality improvement.
Develop and implement educational and training programs for patients, clients, and target audience within scope of practice.
Perform professionally and ethically according to the Dietary Manager Association Code of Ethics.
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