Welcome to the Nutrition/Diatetics 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.
STUDENT LEARNING GOALS
Student Learning Goal 1: Students will relate the science of food and Nutrition to personal, environmental and community health.
Student Learning Goal 2: Students will communicate nutrition and food information from various sources based on an advanced understanding of the science of food and nutrition.