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My LER
My LER
  1. Programs
  3. NUTRITION

NUTRITION

Shepherd University

Bachelor's DegreeCIP: 19.0501

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

Dates

Since May 2020

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Shepherdstown, West Virginia

    301 North King St, Shepherdstown, West Virginia, 25443

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingCritical ThinkingLearning StrategiesSocial PerceptivenessMonitoringJudgment and Decision MakingService OrientationInstructingActive Learning

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and SecurityBiologyMedicine and DentistryTherapy and CounselingPsychologyAdministration and Management

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningSpeech ClarityWritten ExpressionNear VisionFluency of IdeasCategory FlexibilityInformation OrderingSpeech Recognition

Tasks

  • Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
  • Prepare a major meal, following recipes and determining group food quantities.
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio
  • Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.
  • Prepare course materials, such as syllabi, homework assignments, and handouts.
  • Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, n

Technology

Calendar and scheduling softwareAnalytical or scientific softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP softwareCloud-based data access and sharing softwareGraphics or photo imaging softwareComputer based training softwareWord processing softwareData base management system softwareInformation retrieval or search software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculatorsAutomated blood pressure cuffsBioelectric impedance machinesGlucometersHydrostatic weighing machinesKetone metersManual blood pressure cuffsMetabolic cartsPersonal digital assistants PDASkinfold calipersUpright scalesWearable fitness monitorsBakeware pansBuilt-in ovensCarousel slide projectorsChef's knivesCommercial dishwashers

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Dietetic Technicians29-2051.00
  • Dietitians and Nutritionists29-1031.00
  • Family and Consumer Sciences Teachers, Postsecondary25-1192.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

  • Comprehensive nutritional assessments — conduct autonomously across a diverse patient caseload, integrating dietary history, clinical indicators, and lab data in a hospital or outpatient setting.
  • Complex nutrition care plans — design and adjust independently for patients with multiple co-morbidities, using critical thinking and evidence-based dietary guidelines.
  • Major meal production for large groups — plan, execute, and evaluate quality outcomes, adapting recipes and portion calculations to meet therapeutic and budgetary requirements.
  • Food service supervision — lead daily operations, troubleshoot workflow issues, and mentor food service workers in a high-volume healthcare or community nutrition program.
  • Individualized and family-centered dietary counseling — facilitate in-depth guidance sessions on food selection, preparation, and menu planning for clients with complex nutritional needs.
  • Job descriptions and work schedules — develop, refine, and implement for food service or nutrition support staff to optimize departmental efficiency.
  • Interdisciplinary care collaboration — represent the nutrition department, communicate assessment findings clearly, and advocate for dietary interventions during multi-disciplinary team rounds.
  • Nutrition and food service research — lead literature reviews, synthesize findings, and prepare written reports using analytical, database, and desktop publishing software.
  • ERP and inventory management systems — administer food service procurement workflows, analyze usage trends, and identify cost-saving opportunities across a dietary department.
  • Problem sensitivity and decision making — identify and resolve non-routine dietary or operational challenges, such as allergen conflicts or supply shortages, with minimal escalation.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
23%
Placement Rate
31%