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Program Goals & Outcomes

Program Goals

  • To require completion of all requirements consistent with those of the University, College, School, and the Commission of Accreditation for Dietetics Education, which will culminate in the Bachelor of Science degree.
  • To provide educational experiences that meet the didactic program requirements and qualify students to enter accredited/approved supervised practice programs.
  • To require satisfactory student achievement consistent with all University, College, School, and program policies to encourage both formative and summative accomplishments.
  • To promote professional development including problem-solving skills, lifelong learning skills, and critical thinking skills by providing activities for the application of theory to practice.
  • The Dietetics Program is currently granted Initial Accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 120 S. Riverside Plaza, Suite 2000, Chicago, IL 60606, (312) 899-4876.

Program Outcomes

  • Alumni achieve over a 5 year period, a pass rate of at least 80% on the RD exam.
  • Eighty percent of graduates will respond “very helpful” or “helpful” to the statement “Enabled graduation in a timely manner.
  • Eighty percent of graduates will respond “very helpful” or “helpful” to the question “How helpful was the BGSU Dietetics Program in preparing for graduate/professional school”?
  • Eighty percent of graduates will respond “very helpful” or helpful” to the question “How helpful was the BGSU Dietetics Program in preparing overall for an internship?
  • Eighty percent of students will receive satisfactory ratings on two capstone experiences.
  • Eighty percent of program directors will rate program graduates as better prepared or about the same preparation compared to students from other programs.
  • Eighty percent of students will meet periodically with academic counselors or program directors to review progress and identify areas for further attention.
  • Eighty percent of alumni will respond “very helpful/helpful” to the statement “the program provided effective program/curriculum advising.
  • Eighty percent of program directors will provide an “average knowledge and ability to apply concepts” or better to the expectation for DPD students “Demonstrates critical thinking and quantitative analysis skills needed to investigate food and nutrition science problems.
  • Eighty percent of program graduates will rate the program as “very helpful/helpful” in increasing critical thinking skills.
  • Eighty percent of program graduates will rate the program as “very helpful/helpful” in allowing students to foster and pursue individual interests congruent with their professional goals.