Knowledge, Skills,
and Competencies addressed in Curriculum: organized by competency
The entry-level
dietitian is to be knowledgeable in the eight areas listed below.
At Western Kentucky University, students in the nutrition and dietetics
program are to gain competency in certain foundation knowledge and skills
in those eight areas. Further learning will be achieved following
graduation from WKU and the completion of a supervised practice experience
(dietetic internship). Foundation learning has two parts: (1) knowledge
of a topic as it applies to the profession of dietetics and (2) ability
to demonstrate the skill at a level that can be developed further.
To successfully achieve the foundation knowledge and skills, graduates
must have demonstrated the ability to communicate and collaborate, solve
problems, and apply critical thinking skills.
Below, individual
competencies and specific courses helping reach the competencies are identified.
1. COMMUNICATIONS
Graduates will have knowledge of:
-
Negotiation
techniques: CFS 351
-
Lay and
technical writing: CFS 362, CFS 462, CFS 351, CFS 461, CFS 380, CFS 353
-
Media presentations:
CFS 252, CFS 380
-
Interpersonal
communication skills: CFS 311, CFS 380, CFS 361
-
Counseling
theory and methods: CFS 361
-
Interviewing
techniques: CFS 361, CFS 351
-
Educational
theory and techniques: CFS 381
-
Concepts
of human and group dynamics: SOCL 100
-
Public speaking:
COMM 145 or COMM 161, CFS 380
-
Educational
materials development: CFS 381
Graduates will have demonstrated the ability
to:
-
Use oral and written communications in presenting
an educational session for a group: CFS 380, CFS 381, CFS 361
-
Counsel individuals on nutrition: CFS 462
-
Document appropriately a variety of activities:
CFS 362, CFS 462
-
Explain a public policy position regarding
dietetics: CFS 462
-
Use current information technologies: CFS 252
-
Work effectively as a team member: CFS 251,
CFS 452, CFS 381
2. PHYSICAL AND BIOLOGICAL SCIENCES
Graduates will have knowledge of:
-
Exercise physiology: CFS 462
-
Genetics: CFS 462, CFS 261
-
General health assessment, e.g., blood pressure and
vital signs: CFS 362
-
Organic chemistry: CHEM 107/108
-
Biochemistry: CHEM 304
-
Physiology: BIOL 131
-
Microbiology: BIOL 207/208
-
Nutrient metabolism: CFS 111, CFS 261, CHEM 304
-
Pathophysiology related to nutrition care: CFS 362,
CFS 462
-
Fluid and electrolyte requirements: CFS 362, CFS
462
-
Pharmacology: nutrient-nutrient and drug-nutrient
interaction: CFS 462
Graduates will have demonstrated the ability
to:
-
Interpret medical terminology: CFS 462
-
Interpret laboratory parameters relating to nutrition:
CFS 362, CFS 462, CFS 361
-
Apply microbiological and chemical considerations
to process controls: CFS 251
3. SOCIAL SCIENCES
Graduates will have knowledge of:
-
Public policy development: CFS 361, SOCL 100
-
Psychology: PSY 100
-
Health behaviors and educational needs of diverse
populations: CFS 361, CFS 362, CFS 462, CFS 381
-
Economics and nutrition: CFS 361, ECON 150
4. RESEARCH
Graduates will have knowledge of:
-
Research methodologies: CFS 461
-
Needs assessments: CFS 461, CFS 464
-
Outcomes-based research: CFS 461
-
Scientific method: CFS 461
-
Quality improvement methods: CFS 452
Graduates will have demonstrated the
ability to:
-
Interpret current research: CFS 461
-
Interpret basic statistics: CFS 461
5. FOOD
Graduates will have knowledge of:
-
Food technology: CFS 151
-
Biotechnology: CFS 151
-
Culinary techniques: CFS 151, CFS 251
-
Sociocultural and ethnic food consumption issues and trends: CFS 361, CFS
111
-
Food safety and sanitation: CFS 152, CFS 251
-
Food delivery systems: CFS 452
-
Food and nonfood procurement: CFS 353
-
Availability of food and nutrition programs in the community: CFS 361
-
Local, state, and national food security policy: CFS 361
-
Food production systems: CFS 452
-
Environmental issues related to food: CFS 452
-
Role of food in promotion of a healthy lifestyle: CFS 111
-
Promotion of pleasurable eating: CFS 111, CFS 151, CFS 251
-
Food and nutrition laws/regulations/policies: CFS 111, CFS 152, CFS 251,
CFS 353, CFS 361
-
Food availability and access for the individual, family, and community:
CFS 361
-
Applied sensory evaluation of food: CFS 151, CFS 251
Graduates will have demonstrated the
ability to:
-
Calculate and interpret nutrient composition of foods: CFS 261, CFS 361,
CFS 111
-
Determine recipe/formula proportions and modifications for volume food
production: CFS 251, CFS 353
-
Apply food science knowledge to functions of ingredients in food: CFS 151
-
Demonstrate basic food preparation and presentation skills: CFS 151, CFS
251
-
Modify recipe/formula for individual or group dietary needs: CFS 362
6. NUTRITION
Graduates will have knowledge of:
-
Evolving methods of assessing health status: CFS 361, CFS 362, CFS 462
-
Influence of age, growth, and normal development on nutritional requirements:
CFS 361
-
Nutrition and metabolism: CFS 111, CFS 261, CFS 462
-
Assessment and treatment of nutritional health risks: CFS 361, CFS 362,
CFS 462
-
Medical nutrition therapy: CFS 362, CFS 462
-
Strategies to assess need for adaptive feeding techniques and equipment:
CFS 362, CFS 462
-
Health promotion and disease prevention theories and guidelines: CFS 111
-
Influence of socioeconomic, cultural, and psychological factors on food
and nutrition behavior: CFS 111, CFS 361
-
Complementary and alternative nutrition and herbal therapies: CFS 462
-
Dietary supplements: CFS 462
Graduates will have demonstrated the
ability to:
-
Calculate and/or define diets for health conditions addressed by health
promotion/disease prevention activities or uncomplicated instances of chronic
diseases of the general population, e.g., hypertension, obesity, diabetes,
and diverticular disease: CFS 362, CFS 462
-
Screen individuals for nutritional risk: CFS 362, CFS 361
-
Collect pertinent information for comprehensive nutrition assessments:
CFS 361, CFS 464
-
Determine nutrient requirements across the lifespan: CFS 361
-
Translate nutrition needs into food choices and menus for people of diverse
cultures and religions: CFS 361, CFS 353, CFS 461
-
Measure, calculate, and interpret body composition data: CFS 362
-
Calculate enteral and parenteral nutrition formulations: CFS 462,
CFS 362
7. MANAGEMENT
Graduates will have knowledge of:
-
Program planning, monitoring, and evaluation: CFS 351, CFS 452, MGT 310
-
Strategic management: MGT 310
-
Facility management: CFS 452
-
Organizational change theory: CFS 452
-
Risk management: CFS 452
-
Management theories: MGT 310
-
Human resource management, including labor relations: CFS 351
-
Materials management: CFS 353: CFS 354
-
Financial management, including accounting principles: ACCT 200, CFS 354
-
Quality improvement: CFS 452
-
Information management: CFS 252
-
Systems theory: CFS 452
-
Marketing theory and techniques: CFS 452
-
Diversity issues: CFS 351
Graduates will have demonstrated the
ability to:
-
Determine costs of services/operation: CFS 354, CFS 251
-
Prepare a budget: CFS 354
-
Interpret financial data: CFS 354
-
Apply marketing principles: CFS 452
-
Develop a personal portfolio: CFS 380
8. HEALTH CARE SYSTEMS
Graduates will have knowledge of:
-
Health care policy and administration: CFS 462
-
Health care delivery systems: CFS 362, CFS 361
-
Current reimbursement issues, policies, and regulations: CFS 462