NUTR 4. Specialized Skills & Scholarship: KRDN 1.1: Demonstrate Literature search At least 85 % of the students Fall 2016 Met ( 88%) - KAW n/a 322 Students will become proficient in how to locate, interpret, aspect of the will earn at least 80% of the the scholarship of their discipline evaluate and use assessment project points for the literature search and demonstrate specialized skills professional literature to aspect of the assessment needed to pursue a career and/or make ethical, project. graduate school practice decisions. KRDN 2.1: Demonstrate NUTR Assessment project At least 85% of students will Fall effective and professional 322 earn at least 80% for the client 2018 oral and written letter part of their nutrition communication and assessment project. documentation. KRDN 3.3: Demonstrate NUTR Counseling At least 85% of students will Fall counseling and education 410 Recordings earn at least 80% of the points 2018 methods to facilitate on their counseling recordings. behavior change for and enhance wellness for diverse individuals and groups. Program Goal 1: To N/A- Records of students Outcome objective 1.5: Over Yearly 2017 met 96% n/a – prepare graduates to records applying and a -year period, at least 80% of KAW succeed in dietetic kept by acceptance. graduates will be employed in internship, graduate school DPD a professional setting related or entry level jobs in director to nutrition and dietetics or nutrition and dietetics or enrolled in a postgraduate related professional education program one year settings. after program completion. KRDN 6.2: Students will be At least 85% of students will 5. Self-Awareness: Students will NUTR Research project Spring able to describe ways in earn at least 80% of the points gain awareness of identity, 426 2018 which their nutrition, food for describing how the character, and vocational calling service, and dietetics knowledge and skill developed knowledge and skills may in their research project can be used in service to their serve others. communities.
4. Specialized Skills & Scholarship: Students will become proficient in the scholarship of their discipline and demonstrate specialized skills needed to pursue a career and/or graduate school KRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, practice decisions. NUTR 322 Literature search aspect of the assessment project At least 85 % of the students will earn at least 80% of the points for the literature search aspect of the assessment project. Fall 2016 Met ( 88%) - KAW n/a KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation. NUTR 322 Assessment project At least 85% of students will earn at least 80% for the client letter part of their nutrition assessment project. Fall 2018 KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups. NUTR 410 Counseling Recordings At least 85% of students will earn at least 80% of the points on their counseling recordings. Fall 2018 Program Goal 1: To prepare graduates to succeed in dietetic internship, graduate school or entry level jobs in nutrition and dietetics or related professional settings. N/A- records kept by DPD director Records of students applying and acceptance. Outcome objective 1.5: Over a -year period, at least 80% of graduates will be employed in a professional setting related to nutrition and dietetics or enrolled in a postgraduate education program one year after program completion. Yearly 2017 – met 96% KAW n/a 5. Self-Awareness: Students will gain awareness of identity, character, and vocational calling KRDN 6.2: Students will be able to describe ways in which their nutrition, food service, and dietetics knowledge and skills may be used in service to their communities. NUTR 426 Research project At least 85% of students will earn at least 80% of the points for describing how the knowledge and skill developed in their research project can serve others. Spring 2018
NUTR_assessment_plan_Jan_2018.docx