Vision, Mission, Goals and Objectives

 

Vision Statement:

Leadership and Innovation in the Field of Clinical Nutrition.

Mission Statement:

To produce entry-level registered dietitians following the national and international standards of education, research, community services to improve the health of individuals and the populations.

Program Goals and Measurable Objectives:

Program Goal 1: To prepare graduates to be competent entry-level registered dietitians according to national and international standards.

Measurable Objectives for Goal 1:

    1. At least 80% of the students will complete the program courses within 4 years.

    2. At least 90% of our interns will complete the dietetic internship program within 1 year.

    3. At least 70% of alumni survey respondents will indicate that they are employed in a dietetics or dietetics-related job within 6 months.

    4. At least 100% of graduates completing a dietetic internship will earn the registration from the Saudi Commission for Health Specialists.

    5. At least 80% of program graduates will rate the overall quality of their preparation by our program as “satisfactory” or “more than satisfactory” via an annual online exit survey.

    6. At least 80% of the employers will rate our graduates as “satisfactory” or “more than satisfactory” via an online survey.

      Program Goal 2: To prepare graduates with leadership skills and be able to communicate and work in a multidisciplinary team

      Measurable Objectives for Goal 2:

    1. At least 90% of graduates rate the curriculum as “satisfactory” or “more than satisfactory” in terms of preparing them to communicate and work in a multidisciplinary team.

    2. At least 90% of graduates will rate the curriculum as “satisfactory” or “more than satisfactory” in terms of preparing to strengthen their leadership via projects and assignments.

Program Goal 3: To promote lifelong learning and self-evaluation

Measurable Objectives for Goal 3:

    1. At least 80% of the required program courses will introduce the self-evaluation promotion components.

    2. At least 75% of the senior students will be able to rate the need of life-long learning to be 4 on a five point scale.

Students learning outcomes:

On completion of the BSc Clinical Nutrition Program, the student will be able to:

1.0

Knowledge

1.1

Recall information of food, nutrition and dietetics and related relevant subjects especially in the context of improving and sustaining health as well as treating disease, at individual, community and population levels

1.2

Describe safety principles related to food, personnel and consumers.

1.3

Define the impact of public policy, health care policy and different health care delivery systems on food and dietetics services.

2.0

Cognitive Skills

2.1

Evaluate emerging research for application in nutrition and dietetics practice.

2.2

Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions for individuals, groups and populations of differing ages and health status, in a variety of settings.

2.3

Develop, evaluate, and plan recipes/meals, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals

3.0

Interpersonal Skills & Responsibility

3.1

Conduct projects using appropriate research methods, ethical procedures and data analysis

3.2

Apply critical-thinking and leadership skills in overall practice to achieve desired outcomes.

3.3

Demonstrate an understanding of cultural competence/sensitivity

3.4

Perform self-assessment and develop goals for self-improvement throughout the program.

3.5

Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.

4.0

Communication, Information Technology, Numerical

4.1

Use current information technologies to locate and apply evidence-based guidelines and protocols, systematic reviews and scientific literature

4.2

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

4.3

Demonstrate active participation, teamwork and contributions in group settings.

4.4

Demonstrate counseling and education program/educational strategy to facilitate behavior change and enhance wellness for diverse individuals and groups

4.5

Demonstrate effective and professional oral and written communications skills for clinical and customer services in a variety of formats and settings.

4.6

Calculate nutrient requirements in health and disease for different age groups

4.7

Develop a plan and feasibility studies to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies

5.0

Psychomotor

5.1

Demonstrate healthy food preparations and use the high quality products.

5.2

Prepare nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.

5.3

Perform accurate anthropometric measurements.

*Students learning outcomes are adapted from the ASCEND standards based on the needs of the program
Last Update
5/4/2017 10:27:49 AM