NUTR 703 - Leadership in Nutrition and Dietetics

(3 units)

Theories and concepts of leadership will be examined including leadership traits, styles, approaches and skills. Students will learn strategies for shaping organizational culture and change, leading teams and managing conflict, as well and promoting diversity and equity. Understanding of leadership issues specific to the field of nutrition will be emphasized. Students will reflect on their potential to lead as a future dietetic professional.

Maximum units a student may earn: 3

Prerequisite(s): Admission to the Nutrition graduate program or instructor apporval

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Fall

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. associate the role of leadership in organizational culture, organizational change, and conflict resolution.
2. apply effective and ethical leadership skills and techniques to achieve organizational goals and outcomes.
3. demonstrate self-awareness of their leadership traits and skills, and identify strengths and areas of improvement.
4. engage in reflective practice and deliberate continuous learning in regards to leadership skills.
5. analyze situations and possible alternate courses of action that have implications for leadership.
6. explain the mentoring role and effectively practice mentoring and precepting others.
7. describe leadership qualities that demonstrate respect of diversity and avoids prejudicial treatment.

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