Goal 1: Recruit, retain, and graduate more culturally diverse students to meet areas of critical shortages and areas of under representation in the dietetics profession.

Outcome Measures Goal 1:

1. Recruit and maintain 100% enrollment of ten interns as approved by ACEND.
2. Over a five-year period, retain 90% of the enrolled students.
3. Graduate 90% of enrolled students within 16.50 months (150%) of the 11 months of expected program completion.
4. Over a five year period, at least 10% of students who are accepted in the dietetic internship program will be minorities

Goal 2: Facilitate students' entry into the dietetic profession as entry-level registered dietitians, and/or graduate schools in foods, nutrition and dietetics.

Outcome Measures Goal 2:

1. One hundred percent of the students will score 85% or higher on the exit examination after two attempts.
2. Over a five-year period, a minimum of 80% of DIP graduates will pass the RD exam on their first attempt.
3. Seventy percent of the students will indicate that the program prepared them well for the RD examination.
4. Over a five-year period, a minimum of 80% of program graduates who applied for employment in the field will secure jobs in dietetics, food and nutrition related fields within three months of graduation.
5. At least 25% of those who are non-Masters degree students initially will be admitted to, and/or complete a graduate program related to foods, nutrition, and dietetics over a five year period of completing the DIP.
6. Ninety percent of site preceptors will agree that students are performing as entry level dietitians prior to graduation.

Goal 3: Foster student's professional growth and development to become leaders in the profession.

Outcome Measures Goal 3:

1. A minimum of 60% of employers and site preceptors will indicate satisfaction of students/program graduates leadership skills.
2. A minimum of 80% of employers who respond to the survey will indicate satisfaction with the quality of work performed by NCCU DIP graduates.
3. Over a five year period, a minimum of 10% of DIP graduates will hold an elected or appointed leadership position in a dietetics or other food and nutrition related professional association and/or serve in a managerial position.
4. One hundred percent of the students will be a student member of the American Dietetic Association.