Nutrition Sciences

Overview

The Nutrition Sciences program offered by the University of Nevada, Las Vegas , will provide an evidence-based curriculum with a translation to clinical/professional practice.

Learning Objectives

Program Goals 

• The program will prepare graduates for a nutrition and dietetics career utilizing the knowledge and skills gained during the program.

• The program will recruit and retain a diverse population of students.

Student Learning Outcomes and Assessment

General Principles to Achieve Student Learning Outcomes:

• Learning activities will prepare students for professional practice with patients/clients with various conditions and in various settings.

• Learning activities will prepare students to implement the Nutrition Care Process with various populations and diverse cultures.

• Learning activities will use a variety of educational approaches (such as professional shadowing, role- playing, simulations, hands-on practice, problem-based learning, classroom and web-based instruction, laboratory experiences).

• Learning activities will provide opportunities for students to learn professional and ethical behaviors and expectations including ways to contribute to the nutrition and dietetics profession such as serving as future preceptors and mentors.

Area 1. Scientific and Evidence Base of Practice: Integration of scientific information and research into practice. Upon completion of the program, graduates will be able to:

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

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

• Analyze data for assessment and evaluate data to be used in decision-making.

• Apply critical thinking skills.

• Demonstrate understanding of human physiology.

• Demonstrate understanding of nutrient metabolism.

• Demonstrate an understanding of research methods.

• Demonstrate an understanding of research statistics.

Area 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional RDN level of practice. Upon completion of the program, graduates will be able to:

• Demonstrate effective and professional oral and written communication and documentation.

• 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 inter-professional relationships in various practice settings.

• Identify and describe the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.

• Demonstrate an understanding of cultural competence.

• Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and advocating for issues impacting the nutrition and dietetics profession.

• Describe the role of a professional in mentoring and precepting others.

Area 3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations. Upon completion of the program, graduates are able to:

• Use the Nutrition Care Process in decision making and patient/client care.

• Develop nutrition interventions in diverse individuals and groups.

• Develop an educational session or program/educational strategy for a target population.

• Demonstrate counseling and education methods to facilitate behavior change for diverse individuals and groups.

Career Possibilities

• Clinical Registered Dietitian (RDN) in a hospital or other healthcare setting

• RDN in a community setting. Examples include WIC, Clark County School District, Southern Nevada Health District, public/community outpatient education programs, Division for Aging Services, Children’s Heart Center

• RDN in a corporate wellness setting

• RDN as a food service manager or clinical nutrition manager