University of Connecticut |
Required Foundation Knowledge Requirements and Expected Learning Outcomes* met by the University of Connecticut Didactic Program in Dietetics*The Dietetics curriculum is program accredited by the Commission on Accreditation for Dietetics Education of the American Dietetics Association (ADA), 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995, (800) 877-1600. KR 1.1: The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice. KR 2.1: The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. KR 2.2: The curriculum must provide principles and techniques of effective counseling methods. KR 3.1: The curriculum must reflect the nutrition care process and include the principles and methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation. KR 4.1: The curriculum must include management and business theories and principles required to deliver programs and services. KR 4.2: The curriculum must include content related to quality management of food and nutrition services. KR 4.3: The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice. KR 4.4: The curriculum must include content related to health care systems. SK 5.1: The food and food systems foundation of the dietetics profession must be evident in the curriculum. Course content must include the principles of food science and food systems, techniques of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups. SK 5.2: The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism, and nutrition across the lifespan. SK 5.3: The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and diversity, such as psychology, sociology or anthropology. |
News and UpdatesFall 2011 Seminar Series
ScholarshipsPlease go to the CANR Scholarships and Financial Aid page for Scholarship information
Positions OpenFHI Assistant Research Professor |