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Nutrition Department Mission and Learning Goals
The CSB/SJU Nutrition Department integrates the knowledge and skills required for nutrition and dietetics with the liberal arts which are rooted in the Catholic Benedictine values and foster a life-long love of learning and an open-hearted response to the needs of others. An appreciation and respect for the food habits and traditions of diverse peoples is balanced with the principles of scientific methodology and open inquiry. Intellectual growth of our students is promoted through innovative laboratory experiences, student research, study abroad opportunities, and community service. We are committed to helping our students develop skills in critical thinking, effective communication, ethical decision-making, and leadership in order to prepare them for contemporary nutrition careers, post-baccalaureate studies, service to their communities, and life-long learning. We contribute to the liberal education of all CSB/SJU students through providing courses that meet Liberal Arts Common Curriculum/Integrations Curriculum or other academic program requirements.
Goal 1
Students will evaluate how the social determinants of health, cultural identity, and physiological factors impact dietary intake, nutrient needs, and health outcomes.
Goal 2
Students will analyze how food makes its way from production to plate through agricultural systems, food preparation applications, and food and culinary science principles.
Goal 3
Students will integrate nutrition knowledge with evolving evidence-based research in nutrition, public health, culinary science, and food sciences.
Didactic Program in Dietetics (DPD) Mission, Program Goals and Objectives (Only Applicable to Students Graduating on or before May 2026)
The mission of the Didactic Program in Dietetics of the College of Saint Benedict and Saint John’s University is to prepare graduates to enter supervised practice and/or graduate programs, leading to eligibility for the CDR credentialing exam and the status of Registered Dietitian Nutritionist (RDN). The program prepares graduates to pursue food and nutrition careers through professional engagement, building on a broad liberal arts base.
Goal 1
The Didactic Program in Dietetics will prepare graduates for successful placement in supervised practice, and/or graduate programs.
- Objective 1 – At least 80% of enrolled DPD students (beginning junior year) will complete program/degree requirements within 3 years (150% of the program length).
- Objective 2 – 60% of program graduates apply for admission to a supervised practice program prior to or within 12-months of graduation.
- Objective 3 – 80% of program graduates are admitted to a supervised practice program within 12-months of graduation.
- Objective 4 – 80% of program graduates who apply to graduate school are admitted within 12-months of graduation.
Goal 2
The Didactic Program in Dietetics will prepare graduates who are successful in their supervised practice or employment and participate in professional organizations, as part of life-long learning.
- Objective 1 – The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
- Objective 2 – At least 80% of supervised practice directors responding to a survey will rate program graduate’s preparation for supervised practice as ‘above average’ or better using a 5-point scale, where 4 is ‘above average’.
- Objective 3 – 80% of graduates responding to a survey rate their DPD preparation for their internship as ‘above average’ or better using a 5-point scale, where 4 is ‘above average’.
- Objective 4 – 80% of graduates responding to a survey rate their DPD preparation for their current employment as ‘above average’ or better using a 5-point scale, where 4 is ‘above average’.
- Objective 5 – 70% of DPD graduates responding to a survey will belong to a professional organization.
Summary outcome data for the above objectives is available; please contact the DPD Program Director, Linda M. Shepherd, MPH, RDN.
College of Saint Benedict
Saint John’s University
Emily Heying, PhD, RD, LD
Chair, Nutrition Department
CSB Ardolf Science Center 159
320-363-5614