Goal
I: The program will prepare students to
effectively fulfill duties of entry-level dietetics positions and to
manage
others who provide dietetic-related services.
The
seven outcome measures for Goal I are:
1.
Graduates
will achieve a pass rate of at least 85% on the national registration
examination to become a registered dietitian (R.D.).
2.
The
mean total scaled score on the R.D. examination by alumni will be at or
above
26. The mean scaled subscore for each
area will be at least 13.
3.
Following
completion of the program, at least 75% of graduates will achieve R.D.
status,
obtain field-related employment, or begin further education, such as a
master's
program.
4.
The
graduation and retention rates for the program will be equal to the
goals of
WKU (for 2002-2006) of 44.4 % and 71.5%, respectively.
5.
The
mean graduate rating on the quality of preparation for a professional
career
will be at least a 3.5 on a scale from 1.0 to 5.0, with 5.0 being the
best
level of preparation.
6.
The
mean internship director rating on the overall preparation for a
dietetic
internship will be at least a 3.5 on a scale from 1.0 to 5.0, with 5.0
being
the best level of preparation.
7.
The
mean internship director rating on survey items directly corresponding
to
sections of the R.D. exam will be at least a 3.5 on a scale from 1.0 to
5.0,
with 5.0 being the best level of preparation.
Goal
II: The program will prepare students to
successfully compete for supervised practice experiences that lead to
eligibility for The American Dietetic Association Registration
Examination.
The
outcomes measures for Goal II are:
1.
75%
of students in the last year of the program and receiving verification
statements will apply for a supervised practice experience.
2.
85%
of students or alumni graduating within the past 12 months (and
applying to
internships) will be accepted into supervised practice programs.
3.
The
mean graduate rating on the quality of preparation for an internship
will be at
least a 3.5 on a scale from 1.0 to 5.0, with 5.0 being the best level
of
preparation.
4.
At
least 60% of students in the 3rd and 4th year of
the
program will have a job related to the major.
Goal
III. For the purpose of instruction,
program faculty will use and/or demonstrate relevant technologies and
equipment.
The
outcomes measures for Goal III are:
1.
Computerized
testing will be used in at least three courses in the required
curriculum for
the nutrition and dietetics program.
2.
Computer-assisted
instruction (CAI) will be used in at least two courses in the required
curriculum for the nutrition and dietetics program.
3.
At
least four courses in the required curriculum for the nutrition and
dietetics
program will incorporate web-assisted components or be offered via the
internet.
4.
Demonstrations/use
of current technologies, such as software and online databases, and of
equipment, such as medical and foodservice, will occur in 60% of
required
courses taught by HMD faculty.
Goal
IV. The program will improve the quality
of student support/information related to major, career options, and
related
resources.
The
outcome measure for Goal IV are:
1.
The
mean student rating on the overall quality of advising will be at least
a 3.0
("good" rating) on a scale from 1.0 to 4.0, with 4.0 being the best
rating.
2.
The
mean student ratings on aspects related to advising, such as
availability, help
developing schedule, help with career planning, and knowledge of degree
requirements will be at least 3.0 ("good" rating) on a scale from 1.0
to 4.0, with 4.0 being best rating.
3.
At
least 2 group meetings will be held each academic year to provide
information
about career options or to provide an opportunity for social
interaction/
mentoring.
4.
The
student-to-faculty ratio for the major of Hospitality Management and
Dietetics
(in upper-division courses) will be consistent with the norm of WKU.
5.
The
student-to-faculty ratio for the nutrition-related options of the HMD
major (in
upper-division courses) will be consistent with the norm for WKU.