Accreditation, Mission, and Goals

Accreditation Status

The Bluffton University Dietetics Program is accreditated by the Commission on Accreditation for Dietetics Education of the American Dietetics Association (800-877-1600, Ext. 5400), 120 South Riverside Plaza, Suite 2000, Chicago, IL  60606-6995. 

The accreditation process requires a detailed description of how the Bluffton University program meets national educational standards, and an on-site evaluation by accreditation reviewers.  The self-study document is available for review from the Dietetics Program Director.  A copy of the accreditation standards can also be obtained from the Dietetics Program Director.  The next full site-visit review is scheduled for 2014. 

Mission Statement of the Dietetics Program

The mission of the dietetics program at Bluffton University is to provide excellence in the didactic undergraduate education, including the educational environment; faculty; and learning experiences that will prepare graduates for meaningful and productive careers in dietetics and nutrition-related fields.  The program seeks to integrate the strong liberal arts emphasis of Bluffton University with the knowledge and skill requirements of the Commission on Accreditation for Dietetics Education, encouraging individual inquiry, growth, and service to all people.

Dietetics Program Goals:

Goal 1:  To provide an excellent undergraduate education which meets the requirementsof the College and the Commission on Accreditation for Dietetic Education, culminating in a baccalaureate degree.

Goal 2:  To provide students with educational learning experiences that meet didactic program requirements, including those in various community and healthcare agencies in our geographic region, to enable the application of theory to practice at the undergraduate level.

Goal 3:  To prepare students to qualify for entry into post-baccalaureate supervised practice programs or entry-level positions not requiring ADA registration

Goal 4:  The program’s collective resources will be used effectively and efficiently to assure appropriate student education, while meeting budgetary constraints.

Outcome measures for each goal have been deliniated and can be obtained from the Dietetics Program Director. 

Learning Outcomes

The following student learning outcomes support the broad program goals and are based upon the eight focus areas of the Foundation Knowledge and Skills.  Complete information on the Foundation Knowledge and Skills can be found @ www.eatright.org/cade

  1. Students will demonstrate effective written, oral, and visual communication skills in a variety of settings and environments.
  2. Students will acquire knowledge of physical, chemical, and biological sciences, and apply these concepts to food and nutrition science.
  3. Students will acquire knowledge of behavior and social sciences and apply these concepts to a diverse peoples and cultures.
  4. Students will demonstrate the ability to use, interpret, evaluate, and apply research principles to dietetics issues.
  5. Students will demonstrate the ability to use techniques and tools of food science and food production to solve food-related issues.
  6. Students apply knowledge and skills of nutrition assessment and medical nutrition therapy to various states of health and disease.
  7. Students will demonstrate their understanding of managing foodservice systems and will apply these to foodservice management activities.
  8. Students will demonstrate their understanding of the role of healthcare systems and public policy in the maintenance and achievement of health.