Mission Statement

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.

The School consists of the Departments of Biological Sciences, Chemistry and Physics, and Mathematics and Computer Science. The School of Natural Sciences seeks to provide the highest quality educational experience for all students. 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 students for graduate and professional schools.

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.

Student Learning Outcomes

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.