Goal 1. Prepare graduates who have achieved competencies in nutrition and food
science as entry-level dietitians, meeting the requirements of Commission of the
Dietetics Registration, the credentialing agency for Dietitians in the United States and
by Colegio Mexicano de Nutriólogos CMN (Mexican College of Nutritionist).

• 80% of the students enrolled in the CPD program will complete it within 6 years (ideally in 4.5 years)
• 70% of graduates will find employment in the field within six months of graduation
• Over a three-year period, 80% of the graduates, who takes the CMN exam, will pass
• 70% of the students that take Bachelor’s Degree in Nutrition Graduation Exam (Examen General de Egreso de Licenciatura en Nutrición CENEVAL) obtain results equal to or greater than satisfactory
• 80% of graduates, who are seeking the verification statement by an accredited program of the Accreditation Council for Education in Nutrition and Dietetics, will obtain it on the first sitting

Goal 2. Prepare graduates that have the knowledge about nutrition care and
demonstrate leader´s competencies and life-long learning in nutrition and food
science field.

• 80% of the supervised practice preceptors are satisfied with graduate in work
• 80% of the employers grade the performance of the graduates as satisfactory based on the specific and generic competencies
• 85% of all graduates are satisfied with the training program in ethics and social service
• 70% of graduates seeking advance /professional education are accepted
• 85% of graduates will answer that they agree strongly that the CPD program promotes a desire for continued development as a self-learner

Goals 3. Prepare graduates with a sense of civic and social responsibility that
promote social transformation in communities.

• 90% of the graduates proposed a successful community program of benefit to groups in need during their social service
• 80 % of all graduates have attitudes that demonstrate integrity and promote social transformation
• 30% of graduates work for public services dedicated to care the people with fewer economic resources

Emphasis

Develop nutrition interventions based on the planning and implementation of strategies for the promotion of healthy lifestyles in people, groups and populations.

Communicate effective scientific information based on evidences of food, nutrition and physical activities using methodologies and behavior change theories to facilitate the adoption of a healthy lifestyle at individual, group and population level.

Participate in multidisciplinary teams for the development of policies and food, nutrition, and physical activities programs, based on psychosocial, cultural and economic indicators, for the promotion of a healthy lifestyle in people, groups and populations.

Develop products, programs or services caring about the populations’ requirements, in compliance with guidelines and regulations.

Propose food product modifications based on the composition, structure and functions of the nutriments to promote health and contribute to the solution of pathological states.

The supervised practice experience is part of the curriculum of the program. It requires a minimum of 1200 full time practice hours, day-time study which includes the necessary supervised practice hours (40-hours-per week for 30 weeks) aimed at providing students with practical experience in different fields, including Clinical Nutrition inpatient/outpatient, Community Nutrition, Food Service and Food Science, with an emphasis on Healthy-lifestyle promotion and disease treatment.

Supervised practices alternate between the provision of clinical-nutrition services to both health and sick people, groups and populations of various ages and with different physiological conditions in hospitals and community clinics and development in other areas where a knowledge of food science can be put to use, with each practice having its own specific objectives and activities aimed at covering the competencies of a Registered Dietitian (RD), which give the opportunity to take de RD exam, because the program has a “substantial equivalency”, by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Each stage of the supervised practice involves specific
periods and activities to be scheduled and assigned on an individual basis according to each student’s development and particular interests, with the guarantee that short internships rotations will all have duration of not less than 4 weeks - the minimum time required to be able to assess skills development. The schedule is full-time and the activities and the places to which students are assigned are varied, as are the academic, community-assistance, laboratory and research activities to be carried out.

While supervised practices are generally during normal working hours (8 hours per day), they are programmed at the discretion of the preceptor and their hours and conditions may vary. Students need to be flexible in order to assure that their internship hours coincide with the preceptor’s ability to supervise them.

Upon completing their Human Nutrition Internship and the Food Internship assignments, all students must have completed and passed all the developmental areas of the internship in order to be able to take their examination for the final degree. If they fail one of the rotations, they have to repeat the area that they have failed, and improve the competencies and work done.