The Coordinated Program in Dietetics offered by the College of Medicine and Health Sciences aims to prepare graduates who are competent entry-level dietitians. The program's mission is to prepare competent graduates who are highly qualified entry-level dietitians, to improve the nutritional well-being and health of the UAE population. The program goals are (1) to prepare graduates to be competent, entry-level dietitians and (2) to prepare graduates who demonstrate leadership and a commitment to community service. The Coordinated Program in Dietetics at UAEU is accredited as a Foreign Dietitian Education Programs (FDE) by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND). Outcome data measuring the achievement of program objectives are available on request. For more information, please refer to the Student Handbook in the link below "More details on this program".
Goal Number 1. To prepare graduates to be competent, entry-level dietitians. Objectives: (a) 85% of students will complete the program requirements within 3.75 years from the time of enrollment in the CPD (150% of the time allowed) (b) At least 60% of graduates seeking employment will have obtained employment related to their major within 12 months of completing the program (c) The Health Authorities in the UAE requires graduates of UAEU’s Coordinated Program in Dietetics to complete an additional six-month practicum before being eligible to sit for the credentialing examination. Eighty percent of graduates will take the UAE credentialing exam within twelve months of completing this practicum. (d) The Regulatory Health Authorities in the UAE require dietetics graduates to pass a licensing exam administered by the Department of Health- Abu Dhabi, Ministry of Health, or Dubai Health Authority. Over a 5-year period, 80% of graduates will pass the dietitian licensing exam (Department of Health – Abu Dhabi or the equivalent) within one year following the first attempt (e) At least 85% of employers responding to surveys on a scale of 1-5 (5=excellent) will rate graduates as 3 (satisfactory) or better for knowledge, skills, and competencies for entry-level practice (f) At least 60% of the program graduates seeking employment will find a position in a clinical setting.
Goal Number 2. To prepare graduates who demonstrate leadership and a commitment to community service Objectives: (a) At least 50% of graduates will indicate on the alumni survey that they actively participate in community service activities during the past year (b) Over a 5-year period, 60% of graduates will be active members of professional associations within 12 months post-graduation. (c) Over a 3-year period, at least 80% of employers responding to surveys on a scale of 1-5 (5=excellent) will rate graduates as 3 (satisfactory) or better for demonstration of leadership skills.
Program Learning Outcomes
Upon successful completion of this program, students will be able to:
Select indicators of program quality and/or customer service and measure the achievement of objectives.
Apply evidence-based guidelines, systematic reviews and scientific literature (such as the Academy’s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice.
Justify programs, products, services, and care using appropriate evidence or data.
Evaluate emerging research for application in dietetics practice.
Conduct research projects using appropriate research methods, ethical procedures, and statistical analysis.
Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice and Code of Ethics for the Profession of Dietetics.
Demonstrate professional writing skills in preparing professional communications CRD 2.3: Design, implement, and evaluate presentations to a target audience.
Use effective education and counseling skills to facilitate behavior change.
Demonstrate active participation, teamwork, and contributions in group settings.
Assign patient care activities to DTRs and/or support personnel as appropriate.
Refer clients and patients to other professionals and services when needs are beyond the individual scope of practice.
Apply leadership skills to achieve desired outcomes.
Participate in professional and community organizations.
Establish collaborative relationships with other health professionals and support personnel to deliver effective nutrition services.
Demonstrate professional attributes within various organizational cultures.
Perform self-assessment, develop goals and objectives, and prepare a draft portfolio for professional development as defined by the Commission on Dietetic Registration.
Demonstrate negotiation skills.
Assess the nutritional status of individuals, groups, and populations in a variety of settings where nutrition care is or can be delivered.
Diagnose nutrition problems and create problem, etiology, signs, and symptoms (PES) statements.
Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals, and selecting and managing intervention.
Monitor and evaluate problems, etiologies, signs, symptoms, and the impact of interventions on the nutrition diagnosis.
Complete documentation that follows professional guidelines, guidelines required by health care systems, and guidelines required by the practice setting.
Develop and demonstrate effective communication skills for clinical and customer services in a variety of formats.
Develop and deliver products, programs, or services that promote consumer health, wellness, and lifestyle management.
Deliver respectful, science-based answers to consumer questions concerning emerging trends.
Coordinate procurement, production, distribution, and service of goods and services.
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.
Participate in the management of human resources.
Perform management functions related to safety, security, and sanitation that affect employees, customers, patients, facilities, and food.
Participate in public policy activities, including both legislative and regulatory initiatives.
Conduct clinical and customer service quality management activities.
Use current informatics technology to develop, store, retrieve, and disseminate information and data.
Analyze quality, financial, or productivity data and develop a plan for intervention.
Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment.
Conduct feasibility studies for products, programs, or services with consideration of costs and benefits.
Analyze financial data to assess the utilization of resources.
Develop a plan to provide or develop a product, program, or service that includes a budget, staffing needs, equipment, and supplies.
Code and bill for dietetics/nutrition services to obtain reimbursement for services from public or private insurers.