Learning Objectives

PLO 1: Demonstrate knowledge of fundamental skills, values, resources, current trends, theories, and issues in Nutrition and Food

PLO 2: Demonstrate effective communication skills: a) as individuals and collaborators, b) in written and verbal forms, c) in delivery and receipt directions, d) including the use of current technology in food and nutrition.

PLO 3: Analyze and critique information for effective problem solving in food and nutrition

PLO 4: Apply key values as individuals and describe how ethics and values are applied in the field of nutrition and food

PLO 5: Demonstrate cultural and global awareness/sensitivity including demonstrated understanding, respect and support of multiple perspectives from other disciplines, societies, individuals, groups and cultures.

Diversity, Equity and Inclusion Statement

In alignment with Sacramento State University’s antiracism, diversity, equity, and inclusion imperative, the Nutrition, Food & Dietetics Program is committed to creating, achieving, and maintaining a diverse, equitable, caring, and inclusive environment for all students, faculty, staff, and community members. We fully embrace and value each individual’s strengths and diverse lived experience and commit to practicing the antiracism, diversity, equity, and inclusion principles for all teaching, service, and scholarly activities. We are dedicated to providing equal and equitable access to all individuals in an environment free from bias, and discrimination, based on race, ethnicity, gender identity, gender expression, sexual orientation, family situation or structure, age, ability, socioeconomic status, nationality, religion, political affiliation, veteran status, immigration status, or disciplinary areas, etc…