Welcome to the Nutrition webpage. On this page you'll find the mission of the department, departmental student learning goals, a curricular map and assessment schedule, and progress made from the most recent Program Review Action Plan (2016-2017). If you have questions about the assessment findings or questions about the department, please contact Jayne Byrne, Nutrition Department Chair, at [email protected].


The CSB/SJU Nutrition Department integrates the knowledge and skills required for nutrition and dietetics with the liberal arts which are rooted in the Catholic Benedictine values and foster a life-long love of learning and an open-hearted response to the needs of others.  An appreciation and respect for the food habits and traditions of diverse peoples is balanced with the principles of scientific methodology and open inquiry. Intellectual growth of our students is promoted through innovative laboratory experiences, student research, study abroad opportunities, and community service. We are committed to helping our students develop skills in critical thinking, effective communication, ethical decision-making, and leadership in order to prepare them for contemporary nutrition careers, post baccalaureate studies, service to their communities, and life-long learning. We contribute to the liberal education of all CSB/SJU students through providing courses that meet Liberal Arts Common Curriculum or other academic program requirements.


The mission of the Didactic Program in Dietetics of the College of Saint Benedict / Saint John's University, is to prepare students to enter supervised practice in dietetics, graduate programs, or food and nutrition entry level RDN careers, through the integration of nutrition and dietetics studies within a broad liberal arts base.  The program also prepares graduates for leadership and professional engagement.


Goal 1: Students will explain the influence of public policy on consumer behavior related to food choice.

a. Identify the governmental agencies that determine food policy and nutrition-related public health policy.

b. Analyze the impact of a public policy issue on the ability of a community program to deliver services.

c. Construct an argument for/against a policy OR construct menus or related interventions.

Goal 2: Students will describe how optimal health and disease occurrence are influenced by diet, physical activity, genetics, or environmental factors.

a. Identify current recommendations for nutrition intake and activity.

b. Explain how two of the following modify risk of disease and promote optimal health.

c. Design and conduct experiments that test theory and concepts of how nutrients and fitness promote health.

d. Create or critique interventions for individuals or groups that apply theory and concepts. 

Goal 3: Students will demonstrate food and nutrition knowledge and skills that serve to enhance wellness in diverse populations.

a. Identify factors that influence food choice.

b. Demonstrate basic food handling and preparation skills.

c. Analyze health-related disparities among diverse populations from the perspective of providing food and nutrition education

d. Demonstrate the ability to plan culturally meaningful menus/diet interventions for diverse individuals and groups.

e. Compare methods of attaining nutrient adequacy among diverse groups.

Goal 4: Students will explain the structure and components of agriculture, food science, and/or food production systems.

a. Identify commonly-produced foods utilized in the U.S. food system.

b. Identify examples of food system disruption.

c. Demonstrate understanding of food science principles through a research project or paper..

d. Defend a position on the factors influencing food systems among global populations.

e. Determine the appropriate functional characteristics of an effective foodservice/food production subsystem.

Goal 5: Students will demonstrate an understanding of evidence-based research and evolving food and nutrition knowledge.

a. Identify evidence that challenges or supports popular food and nutrition topics.

b. Investigate a self-selected topic independently and produce a research paper using appropriate resources and format.

c. Design and conduct a research project, analyze and interpret results, and prepare and present an oral presentation.

d. Defend a position related to a current controversy, prepare a research paper and oral presentation of the argument.