Mission Statements & Outcomes

MISSION OF OUACHITA

Ouachita Baptist University is a Christ-centered learning community. Embracing the liberal arts tradition, the university prepares individuals for ongoing intellectual and spiritual growth, lives of meaningful work, and reasoned engagement with the world.

MISSION OF THE J.D. PATTERSON SCHOOL OF NATURAL SCIENCES

The School promotes student learning in an atmosphere that nurtures critical and creative thinking, an appreciation of the beauty and complexity of natural systems, the development of ethical codes in striving for moral excellence, the ability to communicate effectively in speaking and writing, and an understanding of the importance of service and leadership.

Within the liberal arts tradition, the School emphasizes the methods of science as it prepares all students for informed citizenship and as it prepares natural science students for positions of leadership in the professions. The School places emphasis on the preparation of the students for graduate and professional schools.

MISSION OF THE DIDACTIC PROGRAM IN NUTRITION AND DIETETICS (UNDERGRADUATE)

The mission of the Ouachita Baptist University DPD program is to prepare students for supervised practice leading to eligibility for the CDR credentialing exam to become competent Registered Dietitian Nutritionists, able to practice in clinical, foodservice or community nutrition in the state and nation. The learning environment is structured to promote an appreciation for lifelong learning, effective problem-solving and for Christian leadership and service to the community and profession.

MISSION OF THE MS/DI PROGRAM (GRADUATE)

The mission of the Ouachita Master of Science in Nutrition and the Dietetic Internship (MS/DI) is to prepare competent, entry-level Registered Dietitian Nutritionists to practice in current and emerging jobs in clinical, foodservice or community nutrition. Students in the MS/DI are guided in lifelong learning to be effective in future Christian leadership and professional service to the community and profession. Students successfully completing the program will possess the knowledge and competency skills needed to meet the standards of education and core competencies for Registered Dietitian Nutritionists established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.

Student Learning Outcomes

The Nutrition and Dietetics Department conducts annual assessment of Student Learning Objectives (SLO) that meet the Accreditation Council for Nutrition and Dietetics Education (ACEND) knowledge requirements for students in an ACEND accredited Didactic Program in Dietetics (DPD).

The following is a discussion on the assessment data obtained in regard to the 22 SLOs:

KRDN 1.1 SLO: Students will demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.

KRDN 1.2 SLO: Students will use current information technologies to locate and apply evidence-based guidelines and protocols.

KRDN 1.3 SLO: Students will apply critical thinking skills.

KRDN 2.1 SLO: Students will demonstrate effective and professional oral and written communication and documentation.

KRDN 2.2 SLO: Students will describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.

KRDN 2.3.SLO: Students will assess the impact of a public policy position on nutrition and dietetics practice.

KRDN 2.4 SLO: Students will discuss the impact of health care policy and different health care delivery systems on food and nutrition services.

KRDN 2.5 SLO: Students will identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.

KRDN 2.6 SLO: Students will demonstrate an understanding of cultural competence/sensitivity.

KRDN 2.7 SLO: Students will demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetic profession.

KRDN 2.8 SLO: Students will demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

KRDN 3.1 SLO: Students will use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.

KRDN 3.2 SLO: Students will develop an educational session or program/educational strategy for a target population.

KRDN 3.3 SLO: Students will demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.

KRDN 3.4 SLO: Students will explain the processes involved in delivering quality food and nutrition services.

KRDN 3.5 SLO: Students will describe basic concepts of nutritional genomics.

KRDN 4.1 SLO: Students will apply management theories to the development of programs or services.

KRDN 4.2 SLO: Students will evaluate a budget and interpret financial data.

KRDN 4.3 SLO: Students will describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.

KRDN 4.4 SLO: Students will apply the principles of human resource management to different situations.

KRDN 4.5 SLO: Students will describe safety principles related to food, personnel and consumers.

KRDN 4.6 SLO: Students will analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

Ouachita Baptist University
RDN Competency Assessment (Required Element 4.1 and 4.2)
CP, DI, FDE, ISPP

Core Competency Statement	List course and course number or supervised practice rotation in which the competency is assessed	List specific, required assessment method(s) (exam, rubric, project, etc.) used to measure student/intern achievement of competency
Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.
CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.	Administrative – Procurement/Production, Distribution/Service, and Safety/Sanitation	Director evaluation of a customer satisfaction assignment including recipe revision, nutrient analysis, and taste testing
CRDN 1.2 Evaluate research and apply evidence-based guidelines, systematic reviews, and scientific literature in nutrition and dietetics practice.	Clinical – Research	Director evaluation of an Evidence Analysis Library assignment with a preceptor provided topic including a typed report and formal presentation
CRDN 1.3 Justify programs, products, services, and care using appropriate evidence or data.	Clinical – Cardiology	Director evaluation on an assignment evaluating the Cardiac Rehab program
CRDN 1.4 Conduct projects using appropriate research or quality improvement methods, ethical procedures, and data analysis utilizing current and/or new technologies.	Administrative – Long-Term Care/Food Product Flow and Kitchen Design	Preceptor evaluation on an in-service to staff regarding textured modified diets
CRDN 1.5 Incorporate critical-thinking skills in overall practice.	Clinical – General Medicine	Director evaluation of an assigned case study
Domain 2. Professional Practice Expectations: Beliefs, values, attitudes, and behaviors for the nutrition and dietetics practitioner level of practice.
CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.	Clinical – Cardiology	Preceptor evaluation on an assignment applying the Nutrition Care Process including assessment and education of a patient and documentation in the medical record
CRDN 2.2 Demonstrate professional writing skills in preparing professional communications.	Clinical – Pediatric	Preceptor evaluation on writing an ADIME note in the medical record and developing a professional poster
CRDN 2.3 Demonstrate active participation, teamwork, and contributions in group settings.	Clinical – Renal	Preceptor evaluation of intern participating in group settings and working together with other professionals
CRDN 2.4 Function as a member of interprofessional teams.	Clinical – Renal	Preceptor evaluation of intern participating in group settings and working together with other professionals
CRDN 2.5 Work collaboratively with NDTRs and/or support personnel in other disciplines.	Clinical – Pediatric	Preceptor evaluation on an assignment involving a patient referral and a 1-page paper
CRDN 2.6 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.	Community – Human Development Center	Preceptor evaluation of a 1-page paper detailing a patient that requires a referral to a Speech Language Pathologist
CRDN 2.7 Apply change management strategies to achieve desired outcomes.	Clinical – Diabetes	Preceptor evaluation of intern counseling a client/patient and providing instruction for BG self-monitoring, medication, MNT, and change management strategies
CRDN 2.8 Demonstrate negotiation skills.	Clinical – Critical Care/Oncology	Preceptor evaluation of intern completing a case scenario applying negotiation skills
CRDN 2.9 Actively contribute to nutrition and dietetics professional and community organizations.	Community – Community Nutrition	Director evaluation of intern actively participating in one of the following: assist in creating nutrition policies, provide a nutrition education session, develop resources such as recipe cards/handouts, writing support letters on specific topics to be sent to legislators, assist in completing a SNAP application, review SWAP and CERES and rank food distributed by food pantry to determine SWAP percentage, conduct a community food assessment at a food pantry, conduct new homeless needs assessment for Veterans, or contribute to special short- or long-term projects as designated including a ½-1 page typed summary
CRDN 2.10 Demonstrate professional attributes in all areas of practice.	Clinical – General Medicine	Preceptor evaluation on professional practice skills/abilities during rotation
CRDN 2.11 Show cultural humility in interactions with colleagues, staff, clients, patients, and the public.	Clinical – Ambulatory	Preceptor evaluation on a role-playing assignment showing cultural competence/sensitivity and an evaluation of interaction with clients, colleagues, and staff
CRDN 2.12 Implement culturally sensitive strategies to address cultural biases and differences.	Clinical – Ambulatory	Preceptor evaluation on a role-playing assignment showing cultural competence/sensitivity and an evaluation of interaction with clients, colleagues, and staff
CRDN 2.13 Advocate for local, state, or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.	Administrative – Financial Management/Quality Control	Director evaluation of intern writing a letter or email to a legislator advocating for a dietetics’ issue
Domain 3. Clinical and Client Services: Development and delivery of information, products, and services to individuals, groups, and populations.
CRDN 3.1 Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups, and populations of differing ages and health statuses, in a variety of settings.	Clinical – General Medicine	Preceptor evaluation on a case study assignment where the Nutrition Care Process is demonstrated in multiple settings
CRDN 3.2 Conduct nutrition-focused physical exams.	Clinical – Critical Care/Oncology	Preceptor evaluation of intern correctly performing Nutrition Focused Physical Exams in multiple settings
CRDN 3.3 Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition-related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B₁₂ or iron supplementation).	Monday class	Director evaluation of intern performing health screening assessment during a Monday class
CRDN 3.4 Provide instruction to clients/patients for self-monitoring blood glucose considering diabetes medication and medical nutrition therapy plan.	Clinical – Diabetes	Preceptor evaluation of intern counseling a client/patient and providing instruction for BG self-monitoring, medication, MNT, and change management strategies
CRDN 3.5 Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes; if available, assist in the process of placing nasogastric or nasoenteric feeding tubes.	Monday class	Director evaluation of intern explaining and participating in placement of feeding tubes
CRDN 3.6 Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.	Monday class	Director evaluation of intern conducting a swallow screen and role-playing a referral
CRDN 3.7 Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media.	Community – Health Department	Preceptor evaluation of intern providing nutrition counseling in a variety of formats and settings
CRDN 3.8 Design, implement and evaluate presentations to a target audience.	Clinical – Ambulatory	Preceptor evaluation of intern creating a handout and setting up a booth for individual/group instruction
CRDN 3.9 Develop nutrition education materials that are culturally and age-appropriate and designed for the literacy level of the audience.	Community – Senior Center/Cooperative Extension	Preceptor and/or Director evaluation of intern-developed handout and presentation
CRDN 3.10 Use effective education and counseling skills to facilitate behavior change.	Community – Health Department	Preceptor evaluation of intern providing nutrition counseling in a variety of formats and settings
CRDN 3.11 Develop and deliver products, programs, or services that promote consumer health, wellness, and lifestyle management.	Community – Child Nutrition Unit	Preceptor and/or Director evaluation of a professional-looking Spanish newsletter on healthy eating
CRDN 3.12 Deliver respectful, science-based answers to client/patient questions concerning emerging trends.	Clinical – Diabetes	Preceptor evaluation of a handout created for clients/patients
CRDN 3.13 Coordinate procurement, production, distribution, and service of goods and services, demonstrating and promoting responsible use of resources.	Administrative – Room Service/Menu	Preceptor evaluation of two flow charts and a persuasion paper detailing the flow of food from delivery to service and addressing an area that needs improvement
CRDN 3.14 Develop and evaluate recipes, formulas, and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups, and individuals.	Administrative – Room Service/Menu	Preceptor and/or Director evaluation of 3-day menus for 2-gram sodium, puree, vegetarian, and milk allergy
Domain 4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
CRDN 4.1 Participate in management functions of human resources (such as training and scheduling).	Administrative – Administrative Management & Human Resources	Director evaluation of a one-week work schedule for the rotation facility
CRDN 4.2 Perform management functions related to safety, security, and sanitation that affect employees, clients, patients, facilities, and food.	Administrative – School Food Service	Preceptor evaluation of 2 safety and sanitation in-services with handouts
CRDN 4.3 Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).	Administrative – Administrative Management & Human Resources	Director evaluation of an intern-created customer satisfaction survey including administration of survey, data collection, and presentation
CRDN 4.4 Apply current information technologies to develop, manage and disseminate nutrition information and data.	Administrative – Marketing	Preceptor evaluation of intern’s use of the facility's information technology systems during rotation
CRDN 4.5 Analyze quality, financial, and productivity data for use in planning.	Administrative – Procurement/Production, Distribution/Service, and Safety/Sanitation	Preceptor and/or Director evaluation on a food service assignment analyzing financial records and productivity data of a waste management system and writing a paper detailing information gathered
CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.	Administrative – Long-Term Care/Food Product Flow and Kitchen Design	Preceptor evaluation on an in-service to staff on sustainability, waste reduction, and protection of the environment
CRDN 4.7 Conduct feasibility studies for products, programs, or services with consideration of costs and benefits.	Administrative – Procurement/Production, Distribution/Service, and Safety/Sanitation	Director evaluation on an assignment conducting a feasibility study and written business proposal
CRDN 4.8 Develop a plan to provide or develop a product, program, or service that includes a budget, staffing needs, equipment, and supplies.	Administrative – Financial Management/Quality Control	Director evaluation of intern proposal for a cafeteria meal including an itemized budget table
CRDN 4.9 Engage in the process of coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service, and value-based payment systems.	Clinical – Ambulatory	Preceptor and/or Director evaluation of intern engaging in coding and billing including a 1-page paper describing the process
CRDN 4.10 Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness).	Administrative – Administrative Management & Human Resources	Preceptor and/or Director evaluation of a paper analyzing a minimum of three safety measures taken during the trayline process
Domain 5. Leadership and Career Management: Skills, strengths, knowledge, and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.
CRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.	Clinical – General Medicine	Director evaluation on an assignment involving a self-assessment tool and goal setting
CRDN 5.2 Identify and articulate one’s skills, strengths, knowledge, and experiences relevant to the position desired and career goals.	Clinical – General Medicine	Director evaluation on an assignment involving a self-assessment tool and goal setting
CRDN 5.3 Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.	Monday class	Director evaluation of intern’s mock professional portfolio
CRDN 5.4 Advocate for opportunities in professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage, or asking for a promotion).	Monday class	Director evaluation of intern role-playing advocating for opportunities in professional settings
CRDN 5.5 Demonstrate the ability to resolve conflict.	Monday class	Director evaluation of interns demonstrating conflict resolution with role-playing
CRDN 5.6 Promote team involvement and recognize the skills of each member.	Monday class	Director evaluation of interns participating in a team building exercise
CRDN 5.7 Mentor others.	Monday class	Director evaluation of interns mentoring others during monthly Student Dietetic Association meetings and the Dietetic Internship Open House
CRDN 5.8 Identify and articulate the value of precepting.	Staffing	Director evaluation of a 2-page essay identifying the value of precepting