LU Policy Number: AS. 012
Effective Date: 9/4/2013
Approval Date: 9/4/2013
Revised Date: N/A
Purpose: Establishes the acceptable technical standards for all students enrolled in the BS degree in Nutrition/Dietetics, Internship program in Dietetics and MS degree in Clinical Nutrition
Additional Authority: Sec 504 of Rehabilitation Act 1973, ADA 1960 & ADAA 2008
Scope: All Students of CGUS, Life University
Approval Authority: Provost/EVPAA
Responsible Authority: Academic Affairs-Student, Academic Affairs-Faculty and Administration,
Technical Standards for BS Degree in Nutrition/ Dietetics, Internship Program in Dietetics and the Master’s Degree in Clinical Nutrition Policy
Life University complies with Section 504 of the Rehabilitation Act of 1973, the Americans with Disabilities Act of 1990, as amended and the ADAA of 2008. These laws provide a framework for qualified individuals with documented disabilities to request reasonable accommodations needed to participate in a program. Reasonable accommodations are defined as adjustments or modifications that enable a qualified individual with a documented disability to participate as fully as possible in an educational program. An adjustment or modification must be reasonable and may not be provided if it would alter essential academic or technical requirements or result in undue financial or administrative
Qualified candidates with documented disabilities who wish to request accommodations under the American with Disabilities Act or the Rehabilitation Act must follow the University’s procedure for requesting an accommodation. This procedure requires the submission to the Student Success Center of a written request for accommodations, along with supporting documentation from a licensed professional demonstrating the existing of a disability, the functional limitations resulting from the disability, and the need for specific accommodations. Documentation must meet specific Guidelines, which are set forth in the Student Handbook.
Technical Standards for Admission
In addition to the general requirements for admission and continued enrollment, all applicants to Life University must be able to meet and maintain the University’s technical standards for the specific program for which they are applying or enrolled. Technical standards are those physical, behavioural, emotional, and cognitive criteria that an applicant must meet at the time of application to and during enrollment in that specific program at the University. These standards are essential requirements needed to participate fully and satisfactorily complete the entire spectrum of study, training and experiences within an educational program offered by the University.
Applicants should review the technical standards that apply to the specific educational program in which they intend to enroll to ensure that they are able to meet and maintain the standards of that program with or without a reasonable accommodation. This information is provided in order to help every applicant be aware of the required performance and expectations established and required by different educational programs that the
All official clinical and academic communications will be in English.
Technical Standards for a BS Degree in Nutrition/ Dietetics, Internship Program in Dietetics and the Master’s Degree in Clinical Nutrition
The study of nutrition and dietetics involves the integration and application of principles from a broad area of study including food science, nutrition, management, communication, biological, physiological, behavioural and social sciences. Therefore, individuals receiving a BS Degree in Nutrition, Certificate of Dietetic Internship Completion or a Master’s Degree in Nutrition must meet all academic and clinical course requirements. To matriculate, students seeking a BS Degree in Nutrition, Certificate of Dietetic Internship Completion or a Master’s Degree in Clinical Nutrition must have the following abilities and skills in order to meet the full requirements of the program’s curriculum:
- Sensory/Observation: A student must have sufficient sensory capacity to observe and participate in demonstrations and experiments in the basic and applied Sciences including, but not limited to, demonstrations on human cadavers, animals, microbiologic cultures, and microscopic studies of microorganisms and tissues in normal and pathologic states. A student must be able to utilize all assessment parameters in order to assess the nutritional status of the clients and implement a nutritional care plan to achieve optimal nutritional status (i.e., obtaining the client’s history, performing physical assessments, anthropometric measurements and analysis of laboratory data). In addition, a student must have sufficient vision to observe physical changes such as in skin and eye color or changes in other areas of the body.
- Communication: A student must be able to communicate effectively with patients and their family members, in order to elicit information, describe changes in affect, mood, activity, and posture and to perceive nonverbal communications. A student must be able to communicate effectively and sensitively with patients. Communication includes not only speech but also reading and writing. The student must be able to communicate effectively and efficiently in oral and written form. A student must have verbal and written communication skills sufficient to conduct patient interviews and record clinical histories, communicate results of diagnostic findings, and make assessments and plans known to patients, their family members, and members of the health care team.A graduate student is expected to analyze, conceptualize and summarize complex relationships as ascertained from patient records, research studies and other written reports and be able to communicate that information effectively.
- Motor/Strength/Coordination: A student must have sufficient dexterity and motor function to elicit information from clients by palpation, auscultation, percussion and to perform diagnostic procedures including, but not limited to obtaining the client’s history, performing physical assessments, anthropometric measurements and analysis of laboratory data.
- Conceptual, Integrative and Quantitative Abilities: A student must have sufficient conceptual, integrative and quantitative abilities. These abilities include but are not limited to measurement, calculations, reasoning, analysis, and synthesis. Additionally, a student must be able to understand the spatial relationships of the nutritional status, nutrient intake and any special conditions. Problem solving in group, individual, and collaborative settings requires all of these intellectual abilities. Testing and evaluation of these abilities in the Department of Nutrition employ examinations as an essential component of the curriculum. Successful completion of these examinations is required of all candidates as a condition for continued progress through the curriculum. Examples of these assessments include but are not limited to essay, oral and/or extended multiple choice tests, compositions, oral presentations, and lab practicals designed to assess a variety of cognitive and non-cognitive skills in a simulated or supervised clinical setting. All written or word processed information must be in a comprehensible format. A student must be able to critically analyze, synthesize and evaluate/interpret psychosocial research and be able to utilize available data to conduct evidence based studies in the field of nutrition and dietetics.
- Behavioral and Social Attributes: A student must possess the emotional health required for utilization of his/her intellectual abilities. Students must be able to exercise good judgment in the prompt completion of all academic and clinical responsibilities. Students must be able to develop mature, sensitive, ethical and effective relationships. Stressors may include but are not limited to environmental, chemical, physical or psychological. Students must also be able to adapt to change, display poise and flexibility in the face of uncertainties and stressful situations, and to independently demonstrate empathy, integrity, compassion, motivation, and commitment commensurate with the habits and mannerisms of professional training to become a nutritionist or dietitian. Students must portray attributes of professionalism that include but are not limited to honesty, caring, respect, trustworthiness, competence, and responsibility to and for their colleagues and patients.
Applicants who will or are applying for a BS Degree in Nutrition/ Dietetics, Internship program in Dietetics and a Master’s Degree in Clinical Nutrition are subject to the Technical Standards Policy as presented above and in the Life University Catalog
Approved by Provost Council on 9/4/2013