Department of Nutrition

West Chester University

Dr. Jeff Harris, DrPH, MPH, RD, LDN
College of Health Sciences
West Chester University
West Chester, PA 19383

Mission, Goals, and Outcomes

Program Mission:
The mission of the Didactic Program in Dietetics at WCU is to provide quality education that prepares graduates to successfully pursue careers in food, nutrition and health-related professions.

Goals and Outcome Measures:

Goal 1: Recruit and retain students who are committed to becoming skilled and contributing members of the dietetics profession, or other related professions.

Outcome Measures:

  • Maintain a student census of 150-200 majors per year
  • 80% of majors of junior status [NTD411] will subsequently complete the program
  • 70% of graduating seniors intend to pursue a future in nutrition and dietetics

Goal 2: Graduate individuals who are well-prepared in foods and nutrition, clinical and community nutrition, education and research, and foodservice and nutrition systems management.

Outcome Measures:

  • Minimum 80% RD exam pass rate
  • Graduating seniors, collectively, will earn a mean GPA of at least 2.8
  • A minimum of 60% of students applying for supervised practice will obtain them
  • A minimum overall mean of 3.0 on senior satisfaction with courses and instruction
  • 80% of alumni will record that the program prepared them well or very well for employment
  • A minimum of 70% of alumni will obtain employment in foodservice, nutrition, dietetics or another health-related field
  • A minimum of 70% of DI directors surveyed will record that the program prepared interns well or very well for the supervised practice program

Goal 3: provide quality undergraduate didactic instruction to enable students to successfully apply for supervised practice programs.

Outcome Measures:

  • Minimum of 60% of students applying for supervised practice will obtain them
  • Minimum of 30% of students in the program will apply for supervised practices

Goal 4: Provide a strong education in the basic sciences to enable graduates to work effectively with other health professionals and form the basis for graduate study.

Outcome Measures:

  • 100% of graduating seniors will earn a C or better in organic chemistry and biochemistry, and C- or better in all other basic sciences, to advance to higher level major courses
  • Minimum of 80% of alumni will answer that they felt well or very well educated and prepared in the science of nutrition
  • A minimum of 60% of alumni will indicate that their basic science background helped them work effectively or very effectively with other health professionals

Goal 5: Maintain an ongoing evaluation system to respond to new developments in the dietetics field and to promote curricular improvements.

Outcome Measures:

  • Ongoing assessment of the program to determine its efficiency and effectiveness annually

Student Learning Outcomes:
1. Students will demonstrate knowledge of food (include preparation, scientific principles, safety and sanitation) as it applies to human health and fulfillment.
2. Students will utilize knowledge from the basic sciences to understand the relationship between food, nutrients, and humans.
3. Students will apply evidence-based nutrition principles and critical thinking skills to the nutrition assessment, prevention and treatment of diseases.
4. Students will be able to provide culturally sensitive nutrition education to individuals, groups, and communities throughout the lifespan using a variety of communication and educational strategies.
5. Students will apply critical thinking skills, problem-solving techniques and food production and management principles to the efficient and effective functioning of dietetics systems.