Course ePortfolio

Madi Batten NUTR 496

This course will explore current political, regulatory, ethical, training, quality improvement, management and other important related issues facing food and nutrition professionals.  Students will use their educational foundation to investigate, identify, and suggest alternative methods of resolving these problems.  The course will examine the leadership roles of food and nutrition professionals.  Students will apply this knowledge by investigating current controversial issues in food and nutrition and will develop solutions to these problems.

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NUTR 285 and junior or senior standing

Pedagogical Approach

This course addresses the following Foundation Knowledge and Expected Learning Outcomes of the Accreditation Council for Education in Nutrition and Dietetics (ACEND) for the students seeking to be a Registered Dietitian:

 

KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.

KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.

KRDN 1.3 Apply critical thinking skills.

KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.

KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.

KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.

KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.

KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.

KRDN 2.6 Demonstrate an understanding of cultural competence / sensitivity.

KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.

KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.

KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

Learning Outcomes

1.     Identify and debate current legal, regulatory, and controversial issues affecting the food industry and food and nutrition professionals.

2.     Examine legislation, regulations and identify trends occurring in the field and interpret the role of the food and nutrition professional in training and managing the next generation of food and nutrition professionals.

3.     Investigate and explain international and national trends and that have an impact on quality within the food and nutrition fields.

4.     Explain and illustrate the functions and responsibilities of a leader and discuss how these leaders can be more effective and efficient in the food and nutrition field.

Assessment

This course addresses the following Foundation Knowledge and Expected Learning Outcomes of the Accreditation Council for Education in Nutrition and Dietetics (ACEND) for the students seeking to be a Registered Dietitian:

 

KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.

KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.

KRDN 1.3 Apply critical thinking skills.

KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.

KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.

KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.

KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.

KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.

KRDN 2.6 Demonstrate an understanding of cultural competence / sensitivity.

KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.

KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.

KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

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