Robert Stempel School of Public Health - Florida International University

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Florida International University (FIU), through the approval of its Board of Trustees, has adopted Academic
Learning Compacts for each of its baccalaureate degree programs. Each Compact must be consistent with the
requirements of Policy Guideline #PG 05.02.15 issued by the Chancellor of the State University System.
Each Compact includes statements of the core student learning outcomes in the areas of content/ discipline
knowledge and skills, communication skills, and critical thinking skills that program graduates will have
adequately demonstrated prior to being awarded the baccalaureate degree.
The Department of Dietetics and Nutrition has adopted the following Academic Learning Compact for its
Bachelor of Science degree.

Degree Program Student Learning Outcomes	Direct Assessment Measures	Data Collection and Analysis Plan (Who Collects? Who analyzes? When?)
Content/Discipline Knowledge
1. Determine the nutrient requirements, dietary adequacy and special nutritional concerns for pregnancy, infancy, childhood, adolescence and adulthood including aging. 2. Demonstrate proficiency in the techniques of assessing nutritional status and adjusting nutrient/energy intake based on the pathophysiology of disease or condition and show evidence of using these when developing nutrition interventions. 3. Demonstrate proficiency in the nutrient content and in the physical and chemical changes in food occurring as a result of various methods of processing, preparation, and storage. 4. Demonstrate proficiency in techniques for assessing community needs and show evidence of using these when developing nutrition programming.	1. Faculty will use a senior-year comprehensive exam to assess content knowledge.	Students enroll in DIE 4963 Comprehensive Dietetic Examination during last semester of program. Faculty assigned to course administers exam. Results and item question analysis reviewed each year in spring semester by Program Director.
	2. Faculty will use a senior-year comprehensive exam to assess content knowledge.	Students enroll in DIE 4963 Comprehensive Dietetic Examination during last semester of program. Faculty assigned to course administers exam. Results and item question analysis reviewed each year in spring semester by Program Director.
	3. Faculty will use a senior-year comprehensive exam to assess content knowledge.	Students enroll in DIE 4963 Comprehensive Dietetic Examination during last semester of program. Faculty assigned to course administers exam. Results and item question analysis reviewed each year in spring semester by Program Director.
	4. Faculty will use a senior-year comprehensive exam to assess content knowledge.	Students enroll in DIE 4963 Comprehensive Dietetic Examination during last semester of program. Faculty assigned to course administers exam. Results and item question analysis reviewed each year in spring semester by Program Director.
Critical Thinking
1. Conduct experimental research based on the physical and chemical changes that occur in food as the result of different methods of processing, preparation, and storage. 2. Select the most appropriate concepts for planning, implementing and evaluating food service systems. 3. Analysis of nutrition science, clinical, management, research cases. Identify problem or question; use of appropriate methods; accurate report of results and conclusions; ability of student to evaluate project in terms of implications for the field.	1. Faculty will use a scoring rubric to assess critical thinking skills manifested in the food science research experiment.	FOS 4040L Food Science Lab assignment is graded by course instructor using rubric. Results reported to Program Director and discussed at Undergraduate Committee.
	2. Faculty will use a scoring rubric to assess critical thinking skills manifested in the food service systems case.	DIE 3125L FSS Lab assignment is graded by course instructor using rubric. Results reported to Program Director and discussed at Undergraduate Committee.
	3. Faculty will use a scoring rubric to assess critical thinking skills manifested in case studies.	HUN 4241 Adv.Nutr, DIE 4246L Clin Nutr Lab, DIE 4377Mgt Lab, DIE 4564 Res. Assignments are graded by course instructor using rubric. Results reported to Program Director and discussed at Undergraduate Committee.
Oral and Written Communication
1. Develop and deliver effective oral and written presentations on contemporary dietetics and nutrition issues. 2. Counsel individuals using appropriate behavioral techniques for gaining commitment for change. 3. Demonstrate appropriate documentation of analysis of cases using evidenced-based standards.	1. Faculty will use a scoring rubric to assess oral and written communications skills in the capstone courses.	DIE 4506 Seminar assignment is graded by course instructor using rubrics. Results reported to Program Director and discussed at Undergraduate Committee.
	2. Faculty will use an evaluation scale to assess counseling skills.	DIE4435L Nutrition Counseling final is graded by course instructor using eval scale. Results reported to Program Director and discussed at Undergraduate Committee.
	3. Faculty will use a scoring rubric to assess oral and written communications skills in the capstone courses.	DIE 4564 Research assignment is graded by course instructor using rubrics. Results reported to Program Director and discussed at Undergraduate Committee.

Robert Stempel School of Public Health - 11200 SW 8 street, HLS 595 - Miami, FL 33199 - Phone:205 348 4903