Department Chair & Pre-Veterinatory Advisor Chad L. Gasser – GC 203F	Faculty & Staff
Dietetics Program Director Celesta Lyman – GC 203I	Student Success Advisors
Administrative Assistant Donna Kroff – GC 203	Website

Overview of Programs

The Southern Utah University Department of Agriculture and Nutrition Science offers rigorous undergraduate programs in agriculture, natural resources, and human nutrition that enable students to pursue productive careers and/or graduate programs. Our dedicated and highly qualified faculty represent numerous disciplines, offering students expertise in the classroom, the laboratory, and a variety of internship and research opportunities. A low student-to-faculty ratio provides a personalized learning environment where students are educated in critical thinking, effective communication, and lifelong learning. Graduates are in demand locally and nationwide.

Mission

The Department of Agriculture and Nutrition Science supports the mission of the University and the College of Health Sciences by providing high-quality undergraduate education to students through certificate, associate, baccalaureate, and master degree programs. The department provides a learning-centered environment that enables students, faculty, and staff to achieve their goals and to empower students to compete on a global level for careers in industry, government, education, and for acceptance to graduate school. The department provides programs in both agriculture and human nutrition.

Agriculture

The mission of the Agriculture Program is to involve students in meaningful educational experiences that provide the tools necessary to succeed in a wide range of agriculture/natural resource careers. This is accomplished by providing a strong, hands-on, learning experience, engagement in the agricultural community, and supporting real-life application through coursework. The agriculture program demonstrates teaching excellence by maintaining well-educated and experienced faculty and staff.

Human Nutrition

The mission of the Nutrition Program is to involve students in meaningful educational experiences that provide the tools necessary to succeed as professionals in a wide range of health science careers. This is accomplished by providing opportunities for original research, promoting engagement in the surrounding community, supporting real-life application through coursework, and encouraging the retrieval and dissemination of evidence-based information regarding health and nutrition across the lifespan.

Dietetics

The mission of the Southern Utah University Didactic Program in Dietetics program is to prepare graduates to pass the qualifying exam and become dynamic Registered Dietitian Nutritionists. Experiential curriculum promotes critical thinking, develops interprofessional communication skills, solidifies understanding of evidence-based nutrition practices, and prepares dynamic professionals that promote the health and well-being of diverse populations.

Department/Program Learning Outcomes

Agriculture

1. Students will demonstrate knowledge of scientific principles related to agriculture.
2. Students will demonstrate knowledge of agricultural industries including structure, production practices, and management principles.
3. Students will demonstrate effective application of agricultural knowledge and resources to solve problems and perform relevant activities.
4. Students will demonstrate effective communication appropriate to the discipline.

Human Nutrition/Dietetics

Undergraduate

1. Students will demonstrate an understanding of nutrition, its language, history, findings, and applications.
2. Students will demonstrate effective, professional oral and written communication and use of current information technologies when communicating with individuals, groups, and the public.
3. Students will synthesize new knowledge from scientific literature, demonstrating understanding and application of the scientific method to read, evaluate, and critique peer-reviewed literature.
4. Students will use appropriate tools to carry out investigations in nutrition courses.

Graduate

1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
2. Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
3. Apply critical thinking skills.
4. Demonstrate effective and professional oral and written communication and documentation.
5. Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
6. Assess the impact of a public policy position on the nutrition and dietetics profession.
7. Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
8. Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
9. Demonstrate cultural humility, an awareness of personal biases, and an understanding of cultural differences, diversity, equity, and inclusion.
10. Describe contributing factors to health equity in nutrition and dietetics including structural bias, social inequities, health disparities, and discrimination.
11. Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
12. Defend a position on issues impacting the nutrition and dietetics profession.
13. Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions, and monitor the effectiveness of these interventions.
14. Develop an educational session or program/educational strategy for a target population.
15. Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
16. Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
17. Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
18. Apply management theories to the development of programs or services.
19. Evaluate a budget/financial management plan and interpret financial data.
20. 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.
21. Apply the principles of human resource management to different situations.
22. Apply safety and sanitation principles related to food, personnel and consumers.
23. Explain the processes involved in delivering quality food and nutrition services.
24. Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

Undergraduate Graduation Information

• All courses to be counted in the Agriculture major or minor must be passed with a “C-” (1.7) or better. Courses older than 10 years may not be counted toward degree requirements for Agriculture majors or minors.
• All courses to be counted in the Human Nutrition major or minor must be passed with a “C” (2.0) or better. Courses older than 10 years may not be counted toward degree requirements for Human Nutrition majors or minors.

Dietetics Program Admission and Graduation Information

Admission Requirements

SUU’s Dietetics Program is an accelerated 4+1 undergraduate/graduate program. Application for this program is competitive and based on review of all application materials. To be eligible for admission, students must have the following:

1. An undergraduate cumulative GPA of 3.0 or above on a 4.0 scale.
2. A cumulative GPA of 3.0 or above on a 4.0 scale on all undergraduate Foundational Core and Required Support Courses with no course grade less than a “C” (2.0).
3. Completion of all SUU General Education requirements.
4. Completion of five (5) dietetic-related experiences, paid or volunteer, totaling 50 hours.

As space is limited, fulfillment of admission requirements does not guarantee admission to the program. For more information, visit www.suu.edu/agns/dietetics.html.

Graduation Information

• All undergraduate Foundational Core and Required Support Courses must be passed with a “C” (2.0) or higher to be counted in the major. All other program courses must be completed with a “B-” (2.7) or higher. All Core Knowledge for the RDN (KRDN) assessments must be completed with a 75% or higher.
• Retaking of any course must be completed within three (3) years of acceptance into the program.
• Once accepted into the program, students participate in a lockstep, full-time schedule for two years (four semesters). At the end of the first year, and upon successful completion of all program and university requirements, a Bachelor of Science in Human Nutrition - Dietetics Emphasis will be awarded. At the end of the second year and upon successful completion of all program and university requirements, a Master of Science in Nutrition and Dietetics and a didactic verification statement will be awarded.

Programs

• Agriculture - Livestock Farm Management (A.A.S.)
• Equine Studies (A.A.S.)
• General Technology - Integrated Health Sciences Specialty (A.A.S.) (STech or UBTech transfers only)
• General Technology - Livestock Management Technical Specialty (A.A.S.) (STech transfers only)

• Agriculture - Agribusiness Emphasis (B.S.)
• Agriculture - Animal Science and Industries Emphasis (B.S.)
• Agriculture - General Agriculture Emphasis (B.S.)
• Agriculture - Natural Resources/Range Management Emphasis (B.S.)
• Agriculture - Plant Science and Industries Emphasis (B.S.)
• Agriculture Education (B.S.)
• Human Nutrition - Allied Health Emphasis (B.S.)

• Agriculture - Livestock Farm Management (Certificate)

• Agriculture (Minor)
• Human Nutrition (Minor)

• Human Nutrition - Dietetics Emphasis (B.S.) / Nutrition and Dietetics (M.S.)