Program intended learning outcomes (ILOs):

Knowledge (KP)

K_P1: Demonstrate profound and contemporary knowledge relevant to nutritional sciences, food science, safety, and food system management to promote population health and enhance patient-centered care.

K_P2: Establish the knowledge necessary to address chronic diseases and identify the correlations between diet, disease, health, and social/ethical determinants

Kp3: Identify the Nutrition Care Process to assess nutritional parameters, diagnose nutrition-related problems, determine appropriate nutrition interventions, education, and counseling, and based on scientific research methods and innovative approaches.

Skills:

S_P1: Exhibit critical thinking skills, analytical abilities, problem-solving, and evidence-based approach, including technology related to dietetic practice to evaluate and improve the nutritional well-being of individuals or populations.

S_P2: Assess nutritional status in individuals and groups to identify problems; explore design, implement, monitor, and evaluate nutritional therapeutic strategies.

S_P3: Communicate effectively verbally and nonverbally to multiple audiences, including individuals, public health professionals, stakeholders, and researchers.

Competences

C_P1:  Functions in full autonomy demonstrating principles of healthcare leadership, entrepreneurship, lifelong learning, training, decision making, skills transferring, and performance management (Policies, Guidelines, and Standards in nutrition health care).

C_P2: Adhere to legal and ethical boundaries and actively engage as a team (healthcare teams/other teams) member by demonstrating mutual respect, understanding, and values to meet patient/client care needs