Undergraduate Program
The Didactic Program in Dietetics (DPD) is administered within the
Department of Food Science and Human Nutrition at Iowa State University.
The dietetics undergraduate curriculum meets the academic requirements
as the Didactic Program in Dietetics.
The Didactic Program in Dietetics at Iowa State University is currently
granted approval status by the Commission on Accreditation for Dietetics
Education (CADE) of the American Dietetic Association, 120 South Riverside
Plaza, Suite 2000, Chicago, IL 60606-6995, 800/877-1600.
Graduates of the program are eligible to apply for admission to accredited/approved
dietetic internships/supervised practice programs. Upon successful
completion of the experience program, graduates are eligible to take
the national examination administered by the Commission on Dietetic
Registration to become a Registered Dietitian (R.D.) and to practice
in the field of dietetics.
Mission Statement
Goals
Outcomes
Ongoing Assessment Process
Mission Statement
The mission of the Iowa State University Didactic Program in Dietetics
is to prepare graduates to successfully enter dietetic internships,
a variety of employment opportunities related to food and nutrition,
or graduate school.
Goals and Measures
The goals and outcomes measures for the Didactic Program in Dietetics are:
- Provide the foundation knowledge and skills for the didactic component of the entry level dietetic education for successful participation in supervised dietetics practice programs, employment related to foods and nutrition, and graduate study.
- 85% of students who have received verification statements of academic preparation from this program and take the registration exam will pass on the first attempt.
- 85% of students in the 3rd year of the dietetics baccalaureate degree will complete requirements to receive verification statements within three years
- 85% of students accepted into the BS/MS diet and exercise program will complete requirements to receive verification statements within four years
- Provide academic and career related advisement for application to internships, graduate programs, or employment.
- 85% of students in this program will have an after graduation plan during the semester he/she graduates.
- 60% of students in this program will place into supervised practice programs the year of graduation.
- Contribute to the pool of allied health and professionals to provide health care in Iowa and beyond its borders.\
- 85% of dietetics respondents to the departmental alumni survey will indicate that they are confident to perform successfully in a graduate program, supervised practice program, or entry-level professional position.
- 85% of surveyed dietetic internship directors will rate ISU DPD graduates as average or above average in comparison to most interns in their program.
Outcomes
The department faculty members have agreed upon a list of 11 student
learning outcomes that all graduates should be able to accomplish successfully.
In addition, dietetics students should be able to achieve the competencies
as specified by the American Dietetic Association (listed below).
General Department Outcomes can be grouped into four
categories:
Communication
C. 1. Communicate effectively with others in one-on-one,
small-group, and large-group situations.
C. 2. Prepare and deliver effective presentations
(orally and in writing) of technical information to food science
and nutrition professionals.
C. 3. Prepare and deliver effective presentations
(orally and in writing) of technical information to the general public.
Critical Thinking and Problem Solving
P. 1. Successfully solve multidisciplinary problems
as part of a team.
P. 2. Successfully solve complex problems on your
own.
P. 3. Locate and accurately interpret current research
literature.
P. 4. Summarize and accurately interpret data generated
by yourself or others.
P. 5. Critically evaluate information on food science and nutrition
issues appearing in the popular press. This includes distinguishing facts from
claims, detecting bias, identifying sources of conflict, and evaluating assumptions.
Social Concerns and Ethics
S. 1. Conscientiously apply your profession's code
of ethics in your work.
S. 2. Discuss the social, multicultural, and environmental
dimensions of issues facing professionals in your field.
Technical Skills
T. 1. Demonstrate a high level of technical competence
in your field of study, so that you can perform successfully in a
graduate program, supervised practice program, or entry-level professional
position.
Program-Specific Outcomes include specific required
technical skills for dietetics:
- Use oral and written communication in presenting an educational
session for a group.
- Counsel individuals on nutrition.
- Document appropriately a variety of activities.
- Explain a public policy position regarding dietetics.
- Use current information technologies.
- Interpret medical terminology.
- Interpret laboratory parameters relating to nutrition.
- Apply microbiological and chemical considerations to process controls.
- Interpret statistical data as used in dietetics.
- Calculate and interpret nutrient composition of foods.
- Determine recipe/formula proportions and modifications for volume
food production.
- Apply food science knowledge to functions of ingredients in food.
- Demonstrate basic food preparation and presentation skills.
- Modify recipe/formula for individual or group dietary needs.
- Calculate and/or define diets for health conditions addressed by
health promotion/disease prevention activities or uncomplicated instances
of chronic diseases of the general population, e.g., hypertension,
obesity, diabetes, and diverticular disease.
- Screen individuals for nutritional risk.
- Collect pertinent information for comprehensive nutrition assessments.
- Determine nutrient requirements across the lifespan.
- Translate nutrition needs into food choices and menus for people
of diverse cultures and religions.
- Measure, calculate, and interpret body composition data.
- Calculate enteral and parenteral nutrition formulations.
- Determine costs of food services/operation.
- Prepare a food service budget.
- Interpret financial data of a food service/operation.
- Apply marketing principles to a food service/operation.
- Develop a personal portfolio.
Ongoing Assessment Process
Faculty members are responsible for the curriculum and its associated
learning experiences allowing a student to earn a degree. Therefore,
faculty members assume the responsibility to assess the success of
the curriculum by examining the degree to which learner outcomes are
achieved. The departmental Outcomes Assessment Committee provides oversight
for the ongoing
outcomes assessment process.
