Clinical Dietetics Program Mission Statement
The mission of the program is to develop high potential students into exceptional masters- prepared registered dietitians who positively impact the health of their clients, profession, and communities. The curriculum is designed to provide for achievement of the competencies established for entry-level dietitians through excellence in both the classroom and supervised practice settings, encouragement of community service, and commitment to the Code of Ethics of the Academy of Nutrition and Dietetics.
PROGRAM GOAL 1:
Prepare graduates to become competent, entry-level registered dietitian/ nutritionists to meet employment needs for the state and nation.
PROGRAM GOAL 2:
Prepare graduates who are committed to their community and profession.
Objective for Program Goal #1:
- Over a five-year period, at least 60% percent of the program graduates will be employed as RDNs in the state of Michigan.
- Of graduates who seek employment, at least 80% percent are employed in nutrition and dietetics or related fields within 12 months of graduation.
- 100% percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
- At least 80% percent of program students complete program/degree requirements within three years (150% of the program length).
- The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
- Employer satisfaction with graduate preparation for entry-level practice will be rated at least a three out of five on the employer survey.
Objective for Program Goal #2:
- Over a five-year period, 60% of graduates will indicate on the alumni survey that they have participated in at least one community service activity during the past year.
- Over a five-year period, 50% of the graduates will indicate on an alumni survey that they have served the profession of dietetics in a leadership position including tasks such as committee work (involving food and nutrition) and/or serving as a preceptor.