Food Science and Technology
Program Goals and Objectives
The mission of the Mississippi State University Didactic Program in Nutrition and Dietetics is to provide undergraduate students a comprehensive education through innovative and applied student learning and research experience to become Registered Dietitians.
1. The DPD will provide an academic background in dietetics and supporting disciplines for supervised practice or employment.
DP Goal One Objectives:
1. Over a five year period, at least 80% of first-time test takers will pass the Registration Exam.
2. At least 75% of DPD students will apply to dietetic internships or other supervised practice programs within one year of completing the DPD.
3. At least 75% of DPD students will be accepted into dietetic internships or other supervised practice programs after applying within one year of their DPD completion.
4. Within 12 months of graduation, 75% of graduates will have obtained dietetic internships, post-graduate studies, or employment in the field of dietetics.
5. At least 85% of DPD students will graduate within 150% of program length, which is six semesters or less.
DP Goal Two
2. The DPD will provide opportunities for the development of critical thinking, decision making, and problem solving skills that will prepare students for success in completing a dietetic internship program and entry-level dietetics practice.
DP Goal Two Objectives:
1. At least 90% of students will indicate on exit surveys that they “agree” or “strongly agree” that their DPD education helped them to improve their problem solving skills.
2. At least 90% of students will indicate on exit surveys that they “agree” or “strongly agree” that their DPD education helped them to improve their critical thinking skills.
3. At least 90% of DI Program Directors will indicate that MSU DPD graduates were adequately prepared for success in the DI program.
4. At least 90% of employers will indicate they are satisfied or very satisfied with the DPD graduate’s overall performance as a competent entry-level registered dietitian, leadership skills, interpersonal skills with peers/co-workers and supervisors, and overall performance as an employee.