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Program Goals

Program goals reflect the program’s mission and the LIU Post environment. The program will:

  • Prepare graduates who will have a broad educational background in communication, the physical and biological sciences, the social sciences, research, food, nutrition and resource management that will lead to careers in foods, nutrition and dietetics.
  • Current students and graduates of the program will be satisfied with the supportive teaching environment at LIU Post and the ability of faculty to impart knowledge, by integrating evidence-based research and technical skills into the curriculum.

Graduates of the B.S. program will be able to:

  • Demonstrate how to locate, interpret, evaluate and use professional literature to make evidence-based practice decisions;
  • Use current information technologies to locate and apply evidence-based guidelines and protocols;
  • Demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public;
  • Demonstrate assertiveness, advocacy and negotiation skills appropriate to the situation;
  • Demonstrate counseling techniques to facilitate behavior change;
  • Locate, understand and apply established guidelines to a professional practice scenario;
  • Identify and describe the roles of others with whom the RD collaborates in the delivery of food and nutrition services;
  • Use the nutrition care process to make decisions, to identify nutrition-related problems and to determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention and health promotion;
  • Apply knowledge of the role of the environment, food and lifestyle choices to develop interventions to affect change and to enhance wellness in diverse individuals and groups;
  • Develop an educational session or program/educational strategy for a target population;
  • Apply management and business theories and principles to the development, marketing and delivery of programs or services;
  • Determine costs or services or operations, prepare a budget and interpret financial data;
  • Apply the principles of human resource management to different situations;
  • Apply safety principles related to food, personnel and consumers;
  • Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and evaluate data to use in decision-making;
  • Explain the impact of a public policy position on dietetics practice;
  • Explain the impact of health care policy and administration, different health care delivery systems and current reimbursement issues, policies and regulations on food and nutrition services.