Skip to Main Content
Office of Institutional Effectiveness

Nutrition and Dietetics

Program Mission Statement

Through excellence in teaching, research, and service, the University of North Florida (UNF) provides a high quality curriculum and experiential learning environment that produces program graduates who achieve registered dietitian nutritionist status, professional employment, and/or further education.

Nutrition students complete a rigorous evidenced-based program that prepares them for dietetic internships, professional employment, and/or graduate education. Using a variety of learning approaches including lectures, case studies, guest speakers, role playing, and team work, students are prepared to apply the nutrition care process in a clinical and community setting. A capstone Business Plan project prepares studentsfor entry-level employment in the area of food management. A community-based learning experience equips students with the skills to deliver programs and services in the area of community nutrition and is reflective of the high value that faculty place on community service. In the senior year, a capstone course helps to instill concepts of professional practice, ethics, and lifelong learning. Students have opportunities to engage in research with nutrition faculty who are experts in the areas of cultural competency, metabolic syndrome, pediatric obesity, bioactive components and disease prevention, food insecurity, and eating disorders. In addition, students are encouraged to join national and local associations including the Academy of Nutrition and Dietetics and the First Coast Academy of Nutrition and Dietetics, to meet and network with nutrition professionals.

Student Learning Outcomes

Graduates will be able:

Content/Discipline-Specific Knowledge/Skills

  • Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
  • Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.

Communication Skills

Demonstrate effective and professional oral and written communication and documentation

Critical Thinking Skills

Apply critical thinking skills

Assessment Approaches

Strategies used to assess student learning include direct measures such as exams, case studies, research papers, presentations, assignments, and projects including mock job interviews and counseling sessions. In FOS4041 Food Science an oral research presentation assesses professional communication skills, and a research paper is used to assess student's use of professional literature to make evidence-based practice decisions. Comprehensive case studies in DIE3213 and DIE3246, Nutrition Therapy I and II, respectively, gauge the use of the multistep nutrition care process for disease prevention and treatment, and assess the student's ability to locate evidence-based guidelines and protocols, and then apply them to practice using critical thinking. Results from the National Restaurant Association's ServSafe Examination administered to all seniors demonstrate proficiency in food safety and sanitation. In the senior capstone class students complete a reflective selfassessment and an e-portfolio with the aim to professionally market themselves to internship directors and prospective employers. A Business Plan project in DIE4125 Management of Food and Nutrition Services II assesses student's ability to develop, market, and deliver a nutrition program or service.

Indirect measures are used to assess learning as well, including senior exit surveys, alumni surveys, and internship director surveys. For example, the Senior Exit Survey is used to assess the student's perception of whether they have effective and professional oral and written communication skills, and whether they are competent in the use of the nutrition care process. This survey also creates an opportunity for students to anonymously identify the nutrition program's strengths and