2021 - 2022 COM Student Handbook

Dr. Kiran C. Patel College of Osteopathic Medicine (KPCOM)—Department of Nutrition 2021–2022 309 In addition to the program goals of the M.S. in Nutrition program, the RDN concentration has the following additional goals and objectives: Program Goal 1: Prepare practitioners who can deliver quality nutritional care that is based on academic standards for entry-level dietitians and current research. Program Objectives for Goal 1: 1. Program Completion: At least 80 percent of graduates complete program/degree requirements within 3 years (150 percent of the program length). 2. Graduate Employment: Of graduates who seek employment, 80 percent are employed in nutrition and dietetics-related field(s) within 12 months of graduation. 3. Registration Exam: 90 percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion. 4. Registration Exam: 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 percent. 5. Employer Satisfaction: 80 percent of employers surveyed will rate the program level of graduate’s preparation for an entry-level position at 4 or higher (on a scale from 1 to 5, being 5 the highest). 6. Program Specific: At least 90 percent of program graduates, surveyed after one year, will self- rate their overall level of preparation for employment at 4 or higher (on a scale from 1 to 5, being 5 the highest). Program Goal 2: Prepare graduates who champion service to the community and profession through active roles in leadership and interprofessional practice. Program Objectives for Goal 2: 1. Program Specific: 70 percent of program graduates, surveyed after one year, will report involvement in their communities and/or profession. 2. Program Specific: 80 percent of program graduates, surveyed after one year, will self-rate their overall level of preparation to lead within community or professional organizations at 4 or higher (on a scale from 1 to 5, being 5 the highest). 3. Program Specific: 80 percent of graduates, surveyed after one year, will self-rate their overall level of preparation to participate in interprofessional teams at 4 or higher (on a scale from 1 to 5, being 5 the highest). C. Assessment of Prior Learning The M.S. in Nutrition program follows a transfer credit policy for prior academic learning which is made available in the program brochure. While policies at NSU and in the Department of Nutrition allow for the transfer of up to 6 credits, the professional practice concentration (RDN) will carefully review all transfer credits. If the course content and student outcomes clearly align with the course required in the track, the course will be allowed to transfer in and count as credit toward the M.S. degree.