ÑÇÉ«Ó°¿â

Apply what you're learning to the real world. You'll receive 1,163 hours (about 8.5 months) of supervised experiential learning throughout the 24-month curriculum using a combination of professional worksites and authentic learning activities. The experiential learning opportunities cover four main areas: Acute care (clinical), long-term care (clinical), community nutrition, and food service.

Clinical (Acute Care and Long-term Care)

Two practicum courses, Clinical 1 and Clinical 2, focus on the areas of long-term care (96 hours) and acute care (224 hours) for a total of 320 clinical hours at professional worksites. In the clinical practica, students practice medical nutrition therapy and all aspects of the nutrition care process, under the supervision of registered dietitians. Students quickly progress from performing the responsibilities of support staff to working side-by-side with generalist and specialized dietetic professionals. Students perform staff relief at the end of the acute care portion of the rotation.

In addition to applying medical nutrition therapy principles, students perform a quality management project and collect information for a case study presentation. In long-term care, students complete the standardized assessment for long-term care residents (MDS), represent residents at team care planning meetings, and work with speech pathologists.

Community Nutrition

This 320-hour professional worksite experience is a combination of nutrition counseling, federally funded community nutrition programs, and education programs work.

• Nutrition Counseling
  Individual and small group nutrition counseling practice focuses on clients in the areas of wellness, perinatal care, weight management, and disordered eating. Thus, students participate in the continuing care of diverse clientele.
• Federally Funded Community Nutrition Programs
  Students are involved in the Special Supplemental Nutrition Program for Women, Infants, and Children as well as the USDA PowerUp nutrition education program. Continuing to build on counseling-related skills, students also incorporate instructional design that includes active learning strategies. Lesson presentations and subsequent evaluations will be observed and practiced. Emphasis is on enhancing oral communication skills while incorporating current instructional technology to provide food and nutrition education for a variety of target audiences.
• Education Programs Work
  Students develop and implement lessons for adults and children of various ages, design nutrition education displays, and develop nutrition-based videos for use on multiple media platforms.

Food Service

In the second summer, students engage in the food service practicum, which includes 192 hours in a food-service management professional worksite setting. Students are supervised by experienced food-service managers and apply knowledge to all aspects of quantity food production, human resource management, application of HAACP plans, food safety and sanitation, budgeting, quality assurance, and evaluation.

Continuing Education Opportunities

In addition to completing supervised practice hours (rotations), continuing education contributes to updating and expanding your professional knowledge base as well as expanding your network. These group events allow students to gain hours. Students will attend the following:

1. Scheduled meetings and transition days
2. Western Pennsylvania Dietetic Education Study Group Seminars
3. Pittsburgh Academy of Nutrition and Dietetics
4. Pennsylvania Academy of Nutrition and Dietetics
5. Webinars, readings, and other opportunities are announced

Attendance at one or more professional meetings and/or seminars for a total of 15 hours may be required depending on availability and time of year.

All supervised experiential learning hours must be met, along with all required didactic coursework, to complete the MS in Food and Nutrition-DNP and receive a verification statement.

Application Fee: $50

ÑÇÉ«Ó°¿â Graduate Tuition and Fees

ÑÇÉ«Ó°¿â dietetic students will receive a bill from the ÑÇÉ«Ó°¿â Student Billing Office each semester for tuition and fees associated with being enrolled as a graduate student. This bill can be paid through the student's MyÑÇÉ«Ó°¿â account using EasyPay.

Payments can be made by electronic check or with the following credit cards: MasterCard, American Express, or Discover. Please note there is a 2.75 percent convenience fee assessed to all credit card payments. Electronic payments require a bank routing number and account number. Payments can be made from a personal checking or savings account. You cannot use corporate checks, credit cards, home equity, traveler's checks, etc.

All payments are due on the date set. A $10 per business day late fee will assessed if deadlines are
not met.

For financial aid purposes, a full-time graduate student is defined as any student taking nine or more credits per semester (fall and spring). Regardless of semester (fall, spring, summer), all graduate students are charged per credit. This program follows the distance education tuition and fee rates.

For International Students Only

• Orientation Fee: $125 one-time fee
• Evacuation and Repatriation Fee:
  This fee must be paid by all international students.
  • $45 fall
  • $60 spring/summer
• Immigration Fee: $75 each semester

Following the September 11, 2001, tragedies and the implementation of the US Patriot Act, international offices across the USA are required to provide more detailed and frequent immigration information related to all international students, visitors, and their dependents. A $50 fee will be assessed each academic semester to all registered international students. Funds generated will be used to support personnel and operating costs associated with these reporting requirements. This fee is not refundable.

Additional Expenses

In addition to tuition and expenses, students are responsible for funding additional program expenses such as uniforms, program-required CastleBranch and associated requirements (e.g., immunizations, required clearances, drug screens), memberships, travel, vehicle maintenance and insurance, health insurance, and general living expenses. The full list of additional anticipated program expenses can be obtained by contacting jseybold@iup.edu and is shared with each cohort in the first week of the program's start.

Break schedules follow ÑÇÉ«Ó°¿â's academic calendar.

Prospective students with earned verification statement from ACEND-accredited program:

Interested persons who possess a bachelor’s degree in food and nutrition/dietetics from an ACEND-accredited program and who have earned a verification statement are eligible to apply, after reviewing the required criteria below. Those prospective students who obtained a bachelor’s degree in a related field, as well as completed the necessary requirements to obtain a Verification Statement from an ACEND-accredited program may also apply, after reviewing the required criteria below.

• Minimum final GPA from bachelor's degree being used for this admissions process of 3.0 (on a 4.0 scale).
• C’s or better in all dietetics-focused coursework
• C’s or better in all science, math (statistics), management, and humanities (psychology, sociology, English) courses
• Meet the Required by All Prospective Students below.

Prospective students without an ACEND-approved verification statement:

Prospective students who do not possess an ACEND-approved verification statement, but completed a bachelor’s degree in nutrition or closely related field, must meet the following requirements:

• Minimum final GPA from bachelor's degree of 3.0 (on a 4.0 scale) in a closely related field to nutrition.
• C’s or better in the following required coursework – no more than 5 years old, preferred (note: ÑÇÉ«Ó°¿â does not recognize +/- on grades, therefore C- is not accepted):
• Science minimum (no substitutions):
  • 4 cr. of organic chemistry (lecture and lab)
  • 3 cr. of biochemistry (lecture only required)
  • 3 cr. of microbiology (lecture and lab)
  • 3 cr. of anatomy (lecture and lab)
  • 3 cr. of physiology (lecture and lab)
• Nutrition
  • 6 cr. Of nutrition coursework
  • 3 cr. must be comparable ÑÇÉ«Ó°¿â’s FDNT 145 or 212
• Math minimum
  • 3 cr. of statistics
• Management
  • 3 cr. of management
• Humanities and Social sciences minimum
  • 3 cr. of psychology
  • 3 cr. of sociology
  • 6 cr. of English (one must specifically be in writing)
  • 3 cr. of culture-related course
• Recommended, but not required:
  • Communications course
  • Instructional design course/experience
• Meet the Required by All Prospective Students below.

Required by All Prospective Students

Prospective students must possess a variety of knowledge and skills related to the field of nutrition. In addition to the set application criteria (see below), applicants must review and self-evaluate if they meet the program’s vital standards for excelling as a graduate student and future registered dietitian-nutritionist.

Per professional site agreements (those sites outside of ÑÇÉ«Ó°¿â, who take students for experiential learning), students must be able to successfully complete the following minimum requirements (ÑÇÉ«Ó°¿â uses CastleBranch to manage and store this information):

• PA Department of Human Services (ACT 114 FBI background check with fingerprinting)
• ACT 34 Criminal History (PA State Background Check)
• ACT 151 Child Abuse Clearance
• 17-panel Drug Screen (throughout professional site practice) (for newly contracted sites, this drug screen may need expanded based on their requirements)

Per professional site agreements, students must also be able to complete, at their cost, a physical, vaccinations/titers/boosters, flu vaccine, liability insurance, ServSafe Managers Certification, provide proof of valid health and automobile insurance, valid driver’s license, attendance at one state or national nutrition conference, and purchase the required uniform components for practica experiences.

Currently, ÑÇÉ«Ó°¿â does not require students to have a COVID-19 vaccination.

The MS in Food and Nutrition - Dietitian-Nutritionist Program (DNP) follows ÑÇÉ«Ó°¿â's guidance. However, for the DNP fieldwork components, many affiliate sites do require students to be vaccinated. Therefore, students must comply with affiliate site requirements to obtain the mandatory practice experiences and hours to achieve the professional competence of an entry-level dietitian. Sites requiring students be vaccinated against COVID-19 may or may not allow students to apply for a medical or religious exemption, as these field sites are voluntarily precepting students. Therefore, prospective students applying to both the in-residence and distance track of the dietitian-nutritionist program must consider their vaccination status. Students unwilling to comply with affiliation site requirements may encounter delays in DNP progression or being counseled out of the program if other options have been exhausted. Prospective and current student concerns related to this information can contact the DNP director, Dr. Jodie Seybold (jseybold@iup.edu). As needed, student concerns will be discussed with the DNP Faculty Committee and college administrators. We thank all current and prospective students for considering this information as part of your decision-making.

As an ÑÇÉ«Ó°¿â student entering experiential learning environments at affiliate sites, ÑÇÉ«Ó°¿â requires all students complete Title IX training and Protection of Minors Training. The student-intern is a mandated reporter.
The successful student must meet the following criteria when applying to the program:

• Submission of Transcript showing degree completion.
• Experience
  • Recent volunteer work in community settings, required
  • Nutrition-related volunteer work in clinical and food service settings, recommended
  • Nutrition-related work experience in community, clinical, food service, other, recommended
• Personal Statement, Résumé, and Self-evaluation of Vital Standard
  • Up-to-date résumé that reflects experiences referenced in personal goal statement.
  • Personal goal statement must include:
    • Which track you are applying for (in-residence, distance, or do you want to be considered for both)
    • How did you gain interest in the field of nutrition?
    • What experiences have prepared you for the coursework and supervised practice required in the Master of Science in Food and Nutrition Dietitian-Nutritionist program?
    • What makes you a competitive candidate for this program (strengths)?
    • What areas will you continue to work on through the program (areas for improvement)?
    • What are your 2-year and 5-year goals?
    • What strategies do you plan to use during the program to remain organized, to actively and effectively communicate, to maintain positivity, and for self-care?
    • What do you hope to gain from the program, and what will you contribute to the program and your cohort?
    • Why you want to become a Registered Dietitian-Nutritionist.
  • Self-evaluation of Vital Standards

Vital Standards

Vital standards are essential to becoming a successful student at ÑÇÉ«Ó°¿â and a successful future dietetic professional. Students must meet these standards upon admission to the program and sustain them throughout the program. By completing an application, students are agreeing that they meet the Vital Standards needed for the field of nutrition.

Emotional Intelligence – Students must always be aware of the world around them to drive communication, decision-making, work ethic, and manage situational stress. The recognition of self, through studying one’s beliefs and experiences, must be developed before recognizing and understanding emotions in others. While this is a work in progress for most everyone, students must have a foundation of emotional intelligence to allow embracing a variety of populations, beliefs, cultures, and viewpoints.

Effective Communication – It is imperative that the successful student understand and demonstrate effective and appropriate communication throughout the DNP. This vital standard is a necessity for overall professionalism and building professional relationships and networks.

Professional and Ethical Behavior – The prospective and enrolled student upholds the Academy of Nutrition and Dietetics Code of Ethics throughout coursework and practica experiences and aligns decision-making with similar standards. Further, the prospective and enrolled students follow the scope of practice and standards of professional performance. These areas, as well as HIPAA are reviewed throughout coursework as well.

Strong work ethic – Prospective and enrolled students must demonstrate detail-oriented and timely work throughout the program.

Stress Management – Life does not stop just because a prospective or enrolled student is embarking on education goals. Earning a master’s while completing supervised experiential learning can be stressful at times. The prospective and enrolled student must have healthy coping mechanisms in place to remain positive, open-minded, and persevere in order to achieve set goals.

Learning Mindset – in the DNP, prospective and enrolled students are learning and growing. There are many skills students bring to the table. There are many skills that still need to be developed and fine-tuned. Therefore, as a profession of life-long learners, no one can know. Prospective and enrolled students must be learning-oriented through this process.

Physical demands – from lifting boxes during food service receiving and inventory to palpating a patient as part of the nutrition-focused physical exam, applicants must have the physical strength to complete the required tasks associated with performance indicators and competencies. Prospective and enrolled students must be able to lift and carry a maximum of 50 pounds.

Letters of Recommendation

• A minimum of 3 letters of recommendation are required from academic, professional, volunteerism contacts (recommended - professors/instructors from your bachelor's program, manager/boss, volunteering supervisor).
• Recommenders must use and submit the related DNP Letter of Recommendation form.
• No character-only references (from family, friends, acquaintances) are accepted.

Skills

• Identify your proficiency in the following, or related, programs on your résumé:
  • Microsoft Office Products – required.
  • Infographic programs (e.g. Piktochart) and video editing software (e.g. Adobe Spark) - recommended, but not required.

Interview and Nutrition-related Skills Assessment

• Qualified Applicants (from criteria above) must complete a behavior-focused interview (zoom or in person).

In order to be considered for the Program, students apply to ÑÇÉ«Ó°¿â via Graduate Admissions.

For more information regarding Admission Classification and Provisional Admission for International Graduate Application, view the Graduate Catalog.

This program is currently accredited through the Accreditation Council for Education in Nutrition and Dietetics (ACEND) through December 31, 2031. A self-study and site visit for reaccreditation will be scheduled sometime in 2030. For more information about this program, contact Jodie Seybold, program director, at jseybold@iup.edu.

ACEND may be contacted at:

Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza
Suite 2190
Chicago, Illinois 60606-6995

Phone: 1–800–877–1600, ext. 5400; 312–899–0040, ext. 5400
Email: acend@eatright.org

Please contact ACEND for filing a program complaint.

If you have a BS in Food and Nutrition/Dietetics from an ACEND-accredited program and have earned a verification statement, prior to the program’s Summer Session 1 start date, you're eligible to apply, after reviewing the required criteria below. Interested students who obtained a bachelor’s degree in a related field, as well as completed the necessary requirements to obtain a verification statement from an ACEND-accredited program may also apply, after reviewing the required criteria below.

Minimum final GPA from bachelor’s degree being used for this admissions process of 3.0 (on a 4.0 scale).

C’s or better in all dietetics-focused coursework. (Note: ÑÇÉ«Ó°¿â does not recognize +/- on grades; therefore, C- is not accepted.)

C’s or better in all science, math (statistics), management, and humanities (psychology, sociology, English) courses. (Note: ÑÇÉ«Ó°¿â does not recognize +/- on grades; therefore, C- is not accepted.)

Meet the Required by All Prospective Students criteria below.

Those interested in becoming a registered dietitian-nutritionist, who have a BS in Nutrition or a closely related field and do not have an ACEND-accredited verification statement, must meet the following requirements:

Minimum final GPA from bachelor's degree of 3.0 (on a 4.0 scale) in a closely related field to nutrition.

C’s or better in the following required coursework—no more than five years old, preferred. (Note: ÑÇÉ«Ó°¿â does not recognize +/- on grades; therefore, C- is not accepted.)

Science minimum (no substitutions):

• 4 credits of organic chemistry (lecture and lab)
• 3 credits of biochemistry (lecture only required)
• 3 credits of microbiology (lecture and lab)
• 3 credits of anatomy (lecture and lab)
• 3 credits of physiology (lecture and lab)

Nutrition:

• 6 credits of nutrition coursework
• 3 credits must be comparable ÑÇÉ«Ó°¿â’s FDNT 145 or 212

Math minimum:

• 3 credits of statistics

Management:

• 3 credits of management

Humanities and Social Sciences minimum:

• 3 credits of psychology
• 3 credits of sociology
• 6 credits of English (one must specifically be in writing)
• 3 credits of a culture-related course

Recommended, but not required:

• Communications course
• Instructional design course/experience

Meet the items in the Required by All Prospective Students section below.

Prospective students must have a variety of knowledge and skills related to the field of nutrition. In addition to the set application criteria (see below), applicants must review and self-evaluate if they meet the program’s vital standards for excelling as a graduate student and future registered dietitian-nutritionist.

All applicants must submit a transcript to show degree completion.

Per professional site agreements (those sites outside of ÑÇÉ«Ó°¿â, that take students for experiential learning), students must be able to successfully complete the following minimum requirements, at their cost (ÑÇÉ«Ó°¿â uses CastleBranch to manage and store this information—CastleBranch charges students a fee for signing up):

• PA Department of Human Services (ACT 114 FBI background check with fingerprinting)
• ACT 34 Criminal History (PA State Background Check)
• ACT 151 Child Abuse Clearance
• 17-panel Drug Screen (throughout professional site practice)

For those students completing experiential learning at sites in Pennsylvania and who have not been a resident of Pennsylvania for the past two years, the FBI background check through the Department of Aging must also be completed.

Per professional site agreements, students must also be able to complete, at their cost, a physical, vaccinations/titers/boosters, flu vaccine, liability insurance, ServSafe Managers Certification, provide proof of valid health and automobile insurance, valid driver’s license, attendance at one state or national nutrition conference, and purchase the required uniform components for practicum experiences.

Up-to-date résumé that reflects experiences referenced in the goal statement.

Goal statement must include:

• Which track are you applying for—in-residence, distance, or do you want to be considered for both?
• How did you gain interest in the field of nutrition?
• What experiences have prepared you for the coursework and supervised practice required in the Master of Science in Food and Nutrition Dietitian-Nutritionist program?
• What makes you a competitive candidate for this program (strengths)?
• What areas will you continue to work on through the program (areas for improvement)?
• What are your two-year and five-year goals?
• What strategies do you plan to use during the program to remain organized, to actively and effectively communicate, to maintain positivity, and for self-care?
• What do you hope to gain from the program, and what will you contribute to the program and your cohort?
• Why do you want to become a registered dietitian-nutritionist?

Self-evaluation of Vital Standards

Prospective students must review the Vital Standards. Students must meet these standards upon admission to the program, and enrolled students sustain them throughout the program. By applying, students are agreeing that they meet and can demonstrate the Vital Standards needed for the field of nutrition.

Emotional Intelligence

Students must always be aware of the world around them to drive communication, decision-making, work ethic, and managing situational stress. The recognition of self, through studying one's beliefs and experiences, must be developed before recognizing and understanding emotions and reactions in others. While this is a work in progress for most everyone, students must have a foundation of emotional intelligence to allow embracing a variety of populations, beliefs, cultures, and viewpoints.

Effective Communication

It is imperative that the successful student understand and demonstrate effective and appropriate communication throughout the DNP. This vital standard is a necessity for overall professionalism and building professional relationships and networks.

Professional and Ethical Behavior

The prospective and enrolled student upholds the Academy of Nutrition and Dietetics Code of Ethics throughout coursework and practica experiences and aligns decision-making with similar standards. Further, the prospective and enrolled students follow the scope of practice and standards of professional performance. These areas, as well as Health Insurance Portability and Accountability Act (HIPAA) are reviewed throughout coursework as well.

Strong Work Ethic

Prospective and enrolled students must demonstrate detail-oriented and timely work throughout the program. Some curriculum and requirements involve completing individual and independent work. Other curriculum and requirements involve teamwork. Teamwork requires leadership, compromise, ability to meeting set expectations, and effective communication. These attributes are also required as a professional.

Stress Management

Life does not stop just because a prospective or enrolled student is embarking on education goals. Earning a master's while completing supervised experiential learning can be stressful at times. The prospective and enrolled student must have healthy coping mechanisms in place to remain positive and open-minded and to persevere in order to develop as a future practitioner.

Learning Mindset

In the DNP, prospective and enrolled students are learning and growing. There are many skills students bring to the table. There are many skills that still need to be developed and fine-tuned. Therefore, as a profession of lifelong learners, no one can know everything. Prospective and enrolled students must be learning-oriented through this process. This process includes being open and willing to accept constructive feedback from faculty, field preceptors, peers, and others as opportunities present. Feedback creates a stronger person and professional.

Physical Demands

From lifting boxes during food service receiving and inventory to palpating a patient as part of the nutrition-focused physical exam, applicants must have the physical strength to complete the required tasks associated with performance indicators and competencies. Prospective and enrolled students must be able to lift and carry a maximum of 50 pounds.

Internship sites for in-residence students will be found and scheduled by the program director.

Sites for distance students must be found and scheduled by the distance student.

Those choosing to apply to the distance track of the DNP must meet all of the above requirements, as well as:

• Submit a list of professional worksites verbally agreeing to host you during supervised experiential learning practica courses.
  • For Long-term Care:
    • One long-term care site, with a registered dietitian-nutritionist (RDN) present.
  • For Acute Care:
    • One acute care site, with at least one RDN present. Size of site must be at least 30 beds.
• Distance track students are required to find and submit a list of sites as part of their application.
  • Food Service:
    • Students must find one food service site (e.g., long-term care, hospital, summer food service program, CACFP site).
  • Community Nutrition:
    • Students must find one WIC site, one child nutrition education program (e.g., PowerUp, Common Threads), one site conducting nutrition counseling (e.g., outpatient dietitian, private practice dietitian), and one site committed to educating an underserved population (e.g., persons with disabilities, food insecure persons).
  • Advanced Practice:
    • Students must find one site (ok if a site from Community Nutrition, or Food Service is used for this rotation) that they are interested in completing 140 hours of advanced practice.

The DNP director meets with all distance track students in the first program week to review site requirements and tips for locating preceptors. Each distance student is provided the Experiential Learning Agreements Plan Table with the admission decision email so students can begin to reach out to potential sites and preceptors. The DNP director assists students to find sites in their area, but only after the student has exhausted all opportunities. The DNP director will not call sites on the student's behalf unless necessary but instead will aid the student in strategizing to locate and solidify sites. For more information on this process, please contact the DNP director, Jodie Seybold, at jseybold@iup.edu.

Philosophy

The philosophy of the Department of Food and Nutrition's Dietitian-Nutritionist Program is based on ÑÇÉ«Ó°¿â's commitment to higher education and our vision of the characteristics of the professional of the future. The professional of the future will shape the food choices and impact the nutritional status of the public by exhibiting:

• An ability to adapt to change
• An ability to utilize emerging technology
• A commitment to advocacy for the profession
• A thorough understanding of food and nutrition theory
• Communication skills
• Commitment to lifelong learning skills
• Critical thinking skills
• Ethical behavior
• Excellence in the delivery of high-quality programs and services
• Leadership skills
• Respect for diverse societies and viewpoints
• The ability to collaborate with others
• The ability to educate the public using food and nutrition theories
• The ability to manage materials and resources

Mission Statement

The mission of ÑÇÉ«Ó°¿â's MS in Food and Nutrition, Dietitian-Nutritionist Program (DNP) is to provide graduates with quality opportunities to acquire knowledge and demonstrate skills essential to become competent registered dietitian-nutritionists (RDN) who advance the profession.

Fulfillment of this mission will support the vision of the ÑÇÉ«Ó°¿â DNP, our commitment to prepare graduates who are highly skilled, lifelong learners who meet or exceed entry-level professional competencies.

Program outcomes data is available upon request by contacting Jodie Seybold at jseybold@iup.edu. 

Program Goal 1

Graduates will practice effectively as entry-level registered dietitian-nutritionists.

1. Program Completion: At least 80 percent of the program students complete program requirements within three years (150 percent of the program length).
2. Graduate Employment: Of graduates who seek employment, 70 percent are employed in nutrition and dietetics, or related fields, within 12 months of graduation.
3. Graduate Performance on Registration Exam:
   • Eighty percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
   • 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.
4. Over a three-year period, 80 percent of employers who respond to the employer survey will "agree" or "strongly agree" that program graduates are well prepared to practice as entry-level registered dietitian-nutritionists.
5. Over a three-year period, 80 percent of program graduates who respond to the alumni survey within one year of completion will "agree" or "strongly agree" that the program prepared them well to practice as entry-level registered dietitian-nutritionists.
6. Over a three-year period, 80 percent of employers who respond to the employer survey will rate graduates as "satisfactory" or "more than satisfactory" in competencies/learning outcome areas of the DNP.

Program Goal 2

Graduates will use advanced knowledge and skills to elevate evidence-based practice in the profession.

1. Over a three-year period, 80 percent of employers who complete the employer survey will "agree" or "strongly agree" that program graduates are effective in applying evidence-based guidelines to their practice as registered dietitian-nutritionists.
2. Over a three-year period, 80 percent of graduates who complete the alumni survey will "agree" or "strongly agree" they implement evidence-based guidelines in their practices as a registered dietitian-nutritionist.
3. Over a three-year period, 80 percent of program graduates who complete the alumni survey will "agree or "strongly agree" applying evidence-based practice enhances their effectiveness to serve their patients/clients.
4. Over a three-year period, 80 percent of program graduates who complete the alumni survey will "agree" or "strongly agree" applying evidence-based practice advances the profession.