Upon successful completion of this program, students will be able to: Have knowledge of effective communication techniques through a wide variety of mediums (group presentations, individual counseling and education, media presentations, etc….) (all degrees and specializations) Have knowledge from the basic sciences of biology and chemistry and be able to apply them to the nutritional care and education processes. (D, NS) Have knowledge of research process. (D, NS) Have knowledge of the science of foods, processing on commercial and consumer scales, food safety and sanitation issues, food delivery and production systems, and factors that affect food selection. (D, FN, BASFSM) Have the knowledge of the science of nutrition including the assessment of health status, influence of age and physiological state on nutritional needs, nutritional therapy of those in disease or injured states, and the use of dietary supplements and methods of complementary medicine. (ND, NS) Have the knowledge of management theories and principals including organizational change theory, human resource management, risk management, quality improvement, information management, and financial management. (D, FN, BASFSM)

all students must: Meet with an advisor in the specific program of interest. Because of the variety of options and the pre-admission requirements of programs, it is advisable to meet with an advisor early to plan the program schedule and to facilitate timely graduation. Complete specific pre-admission requirements (see individual programs). Complete and file a major application with the department office, signed by the academic advisor and the program director. Application forms can be obtained from the advisor or the department office. Complete and file with the department office, a program of study that lists the required and elective courses necessary for program completion. Course of study forms can be obtained from the academic advisor.