Educational objectives (ACEND goals)
- Program graduates will be prepared for careers as dietitians and nutrition professionals who will enhance the nutritional well-being and health of individuals and population of Qatar.
- Program graduates will develop expertise in pediatric clinical nutrition to address the nutrition care needs of children / adolescents with malnutrition, obesity, diabetes, and inherited errors of metabolism (predominantly homocystinuria).
Operational objectives (ACEND objectives)
The HND program in Qatar University has two goals.
Program Goal I:
Program graduates will be prepared for careers as dietitians and nutrition professionals who will enhance the nutritional well-being and health of individuals and population of Qatar.
Objective 1.1. At least 80% of students complete program requirements within 5.25 years (150% of planned program length).
Objective 1.2. Of graduates who seek employment, at least 75% percent are employed in nutrition and dietetics or related fields within 12 months of graduation
Objective 1.3
a. At least 80% percent of program graduates take the country’s dietitian credentialing exam within 12 months of program completion (when applicable).
b. The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the country’s dietitian credentialing exam is at least 80% (when applicable).
Objective 1.4. Within one year of graduation, at least 85% of HND graduates seeking higher qualifications will be enrolled in an advanced education/ certification program
Objective 1.5. Ninety percent of employed HND graduates will rate themselves as “satisfactory prepared” or higher for their first position.
Objective 1.6. During the first year of employment, at least 90% of HND graduates will be rated by employers as satisfactory or higher in knowledge and professional skills.
Program Goal II
Program graduates will develop expertise in pediatric clinical nutrition to address the nutrition care needs of children / adolescents with malnutrition, obesity, diabetes, and inherited errors of metabolism (predominantly homocystinuria).
Objective 2.1. Ninety percent of HND graduates addressing cases of pediatric nutrition will rate themselves as “satisfactory prepared” or higher for their first position.
Objective 2.2. At least 80% of HND graduates employed in clinical pediatrics will be rated by employers as above average (or higher) in clinical pediatric knowledge and professional skills during the first year of employment or professional practices.
Program Learning Outcomes (PLO)
The Program Learning Objectives (PLO) specify the knowledge and competencies that each student will display during the Human Nutrition Program. The foundation knowledge and core competencies for the dietitian specify what every dietitian needs to know and do as an entry-level practitioner. The program learning outcomes are introduced and developed in the didactic courses and mastered in the supervised practice program and professional development courses.
Upon completion of the human nutrition program, all graduates will be able to:
PLO 1. (Domain 1) Evaluate scientific information and apply evidence-based practice, including the integration of scientific information and translation of research into practice.
KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence- based decisions
KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence- based guidelines and protocols
KRDN 1.3 Apply critical thinking skills
CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.
CRDN 1.2 Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.
CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data.
CRDN1.4 Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies
CRDN 1.5 Incorporate critical-thinking skills in overall practice.
PLO 2. (Domain 2) Demonstrate the expected professional beliefs, values, attitudes, and behaviors for the practice of nutrition and dietetics.
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation
KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the scope of practice for RDN and the code of ethics for the profession of Nutrition and Dietetics
KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice
KRDN 2.4 Discuss the impact of a health care policy and different health care delivery systems on food and nutrition services
KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of the others with whom the registered dietitian nutritionist
KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion
KRDN 2.7 Describe contributing factors to health inequity in Nutrition and Dietetics including structural bias, social inequities, health disparities and discrimination
KRDN 2.8 Participate in a nutrition and dietetic professional organization and explain the significant role of the organization
KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession
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.
CRDN 2.2 Demonstrate professional writing skills in preparing professional communications.
CRDN 2.3 Demonstrate active participation, teamwork and contributions in-group settings.
CRDN 2.4 Function as a member of interprofessional teams.
CRDN 2.5 Work collaboratively with NDTRs and/or support personnel in other disciplines.
CRDN 2.6 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
CRDN 2.7 Apply change management strategies to achieve desired outcomes.
CRDN 2.8 Demonstrate negotiation skills.
CRDN 2.9 Actively contribute to nutrition and dietetics professional and community organizations.
CRDN 2.10 Demonstrate professional attributes in all areas of practice.
CRDN 2.11 Show cultural humility in interactions with colleagues, staff, clients, patients and the public.
CRDN 2.1 2 Implement culturally sensitive strategies to address cultural biases and differences.
CRDN 2.13 Advocate for local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
PLO3. (Domain 3) Perform clinical and client services, comprising the development and delivery of information, products and services to individuals, groups, and populations.
KRDN 3.1 Use the Nutrition care process and clinical workflow elements to assess nutritional parameters, diagnose nutrition- related problems and determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions
KRDN 3.2 Develop an educational session or program/educational strategy for a target population
KRDN 3.3 Demonstrate counselling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups
KRDN 3.4 Practice routine health screening assessment including measuring blood pressure and conducting waived point of care laboratory testing such as blood glucose or cholesterol
KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease
KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
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 status, in a variety of settings.
CRDN 3.2 Conduct nutrition focused physical exams.
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).
CRDN 3.4 Provide instruction to clients/patients for self-monitoring blood glucose considering diabetes medication and medical nutrition therapy plan.
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.
CRDN 3.6 Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.
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.
CRDN 3.8 Design, implement and evaluate presentations to a target audience.
CRDN 3.9 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
CRDN 3.10 Use effective education and counseling skills to facilitate behavior change.
CRDN 3.11 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
CRDN 3.12 Deliver respectful, science-based answers to client/patient questions concerning emerging trends.
CRDN 3.13 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
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.
PLO 4. (Domain 4) Demonstrate clinical practice management skills and the use of resources, including the strategic application of principles of management and systems in the provision of services to individuals and organizations.
KRDN 4.1 Apply management theories to the development of programs or services
KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data
KRDN 4.3 Demonstrate an understanding of 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 Apply the principles of human resource management to different situations
KRDN 4.5 Apply safety and sanitation principles related to food, personnel and customers
KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services
KRDN 4.7 Evaluate data to be used in decision making for continuous quality improvement
CRDN 4.1 Participate in management functions of human resources (such as training and scheduling).
CRDN 4.2 Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities and food.
CRDN 4.3 Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).
CRDN 4.4 Apply current information technologies to develop, manage and disseminate nutrition information and data.
CRDN 4.5 Analyze quality, financial and productivity data for use in planning.
CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.
CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.
CRDN 4.9 Engage in the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.
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).
PLO 5. (Domain 5) Apply leadership and career management, encompassing the strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.
KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement
KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals
KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for support, presenting an elevator pitch)
KRDN 5.4 Practice resolving differences or dealing with conflict
KRDN 5.5 Promote team involvement and recognize the skills of each member
KRDN 5.6 Demonstrate an understanding of the importance and exceptions of a professional in mentoring and precepting others
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.
CRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
CRDN 5.3 Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
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).
CRDN 5.5 Demonstrate the ability to resolve conflict.
CRDN 5.6 Promote team involvement and recognize the skills of each member.
CRDN 5.7 Mentor others.
CRDN 5.8 Identify and articulate the value of precepting.
KRDN = Knowledge for Registered Dietitian Nutritionist
CRDN =
Competencies for Registered Dietitian Nutritionist