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School of Health & Human Sciences

Graduate Programs

Student Learning Outcomes

Health Sciences

Master of Science in Health Sciences

Graduates of the program will be able to:

  • Understand research methods used to advance health sciences.
  • Describe theories of health promotion and disease prevention.
  • Critically evaluate research in rehabilitation.
  • Access systematic reviews and meta-analysis databases.
  • Engage in substantive research in health and rehabilitation.
  • Be employed upon graduation, or accepted into post-graduate educational programs.

Doctor of Philosophy in Health and Rehabilitation Sciences

  1. Articulate the theoretical frameworks of rehabilitation.
  2. Apply the theories of health promotion and disease prevention.
  3. Demonstrate enhancement of knowledge base of health and rehabilitation sciences from an interdisciplinary perspective.
  4. Analyze health services methodological approaches to rehabilitation.
  5. Critically evaluate research in health and rehabilitation.
  6. Develop a course to include creating a syllabus, establishing learning outcomes, and identifying appropriate pedagogy.
  7. Write a federal grant.
  8. Write a manuscript for publication.
  9. Conduct original research in the area of expertise.
  10. Communicate effectively with regard to research area of expertise.
  11. Think critically to solve problems in area of expertise.
  12. Meet ethical standards as set forth by the program.
  13. All graduates to be employed in positions that utilize the knowledge and skills gained from the PhD.

Kinesiology

Master of Science in Kinesiology

  • Demonstrate the knowledge and skills needed to meet disciplinary standards of performance, as stated for the degree in Kinesiology
  • Communicate effectively information from their field of Kinesiology
  • Think critically and creatively to evaluate literature in their field of Kinesiology
  • Apply ethics within their Kinesiology

Doctor of Philosophy in Exercise Science

  • Demonstrate the knowledge and skills necessary to identify and conduct original research, scholarship or other creative endeavors appropriate to Exercise Science,
  • Communicate effectively high-level information about Exercise Science,
  • Think critically and creatively to solve problems in Exercise Science,
  • Conduct research in an ethical and responsible manner.

Nutrition and Dietetics

Dietetic Internship Graduate Certificate & Master of Science in Nutrition and Dietetics

Outcome Competencies  for Merged Dietetic Internship M.S. in Nutrition and Dietetics Program

Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice

 Competencies 

     Upon completion of the program, graduates are able to: 

CRDN 1.1 Select indicators of program quality and/or customer service and measures achievement of objectives.
CRDN 1.2 Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.
CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data.
CRDN 1.4 Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies.
CRDN 1.5 Incorporate critical-thinking skills in overall practice

 

Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the nutrition and dietetics practitioner level of practice.

 Competencies

    Upon completion of the program, graduates are able to:

CRDN 2.1 Practice in compliance with current federal regulations and state statues and rules, as applicable and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.
CRDN 2.2 Demonstrate professional writing skills in preparing professional communications.
CRDN 2.3 Demonstrates active participation, teamwork and contributions in group settings.
CRDN 2.4 Functions as a member of interprofessional teams.
CRDN 2.5 Work collaboratively with NDTRs and/or support personnel in other disciplines
CRDN 2.6 Refers clients and patients to other professionals and services when needs are beyond individual scope of practice.
CRDN 2.7 Apply change management strategies to achieve desired outcomes.
CRDN 2.8 Demonstrate negotiation skills.
CRDN 2.9 Actively contribute nutrition and dietetics professional and community organizations.
CRDN 2.10 Demonstrate professional attributes in all areas of practice.
CRDN 2.11 Show cultural humility in interactions with colleagues, staff, clients, patients and the public.
CRDN 2.12 Implement culturally sensitive strategies to address cultural biases and differences.
CRDN 2.13 Advocate for local state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.

 

Domain 3. Clinical and Client Services: Development and delivery of information, products and services to individuals, groups and populations.

 Competencies

   Upon completion of the program, graduates are able to:

CRDN 3.1 Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of e standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups and populations of differing ages and health status, in a variety of settings.
CRDN 3.2 Conduct nutrition focused physical exams.
CRDN 3.3 Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition –related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B12 or iron supplementation.)
CRDN 3.4 Provide instruction to clients/patients for self-monitoring blood glucose, considering diabetes medication and medical nutrition therapy plan.
CRDN 3.5 Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes: if available, assist in the process of placing nasogastric or nasoenteric feeding tubes.
CRDN 3.6 Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.
CRDN 3.7 Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media.
CRDN 3.8 Design, implement and evaluate presentations to a target audience.
CRDN 3.9 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
CRDN 3.10 Use effective education and counseling skills to facilitate behavior change.
CRDN 3.11 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
CRDN 3.12 Deliver respectful, science-based answers to client/patient questions concerning emerging trends.
CRDN 3.13 Coordinate procurement, production, distribution and service of goods and services demonstrating and promoting responsible use of resources.
CRDN 3.14 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
 

Domain 4. Practice Management and Use of Resources: Strategic application of principles of management systems in the provision of services to individuals and organizations.

 Competencies

    Upon completion of the program, graduates are able to:

CRDN 4.1 Participate in management functions of human resources (such as hiring, training and scheduling).
CRDN 4.2 Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities and food.
CRDN 4.3 Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).
CRDN 4.4 Apply current information technologies to develop, manage and disseminate nutrition information and data.
CRDN 4.5 Analyze quality, financial and productivity data for use in planning
CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.
CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.
CRDN 4.9 Engage in the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.
CRDN 4.10 Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness).

 

Domain 5. Leadership and Career Management:  Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetic practitioner.

 Competencies

    Upon completion of the program, graduates are able to:

CRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
CRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
CRDN 5.3 Prepare a plan for professional development according to Commission on Dietetic Registration Guidelines.
CRDN 5.4 Advocate for opportunities in the professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage or asking for promotion).
CRDN 5.5 Demonstrate the ability to resolve conflict.
CRDN 5.6 Promote team involvement and recognize the skills of each member.
CRDN 5.7 Mentor others.
CRDN 5.8 Identify and articulate the value of precepting.

 

Doctor of Nutrition and Dietetics

Outcome Competencies for the Doctorate in Nutrition & Dietetics Program

 1. Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.

Knowledge

Upon completion of the program, graduates are able to:
KRDN 1.1     Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
KRDN 1.2     Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3      Apply critical thinking skills.

Competencies

Upon completion of the program, graduates are able to:
CRDN 1.1     Select indicators of program quality and/or customer service and measure achievement of objectives.
CRDN 1.2     Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.
CRDN 1.3      Justify programs, products, services and care using appropriate evidence or data     
CRDN 1.4   Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies.
CRDN 1.5 Incorporate critical-thinking skills in overall practice.

2. Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the nutrition and dietetics practitioner level of practice.

Knowledge

Upon completion of the program, graduates are able to:
KRDN 2.1     Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2     Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
KRDN 2.3     Assess the impact of a public policy position on the nutrition and dietetics profession.
KRDN 2.4     Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
KRDN 2.5     Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
KRDN 2.6     Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
KRDN 2.7     Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
KRDN 2.8     Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
KRDN 2.9     Defend a position on issues impacting the nutrition and dietetics profession.

Competencies

Upon completion of the program, graduates are able to:
CRDN 2.1     Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.
CRON 2.2     Demonstrate professional writing skills in preparing professional communications.
CRON 2.3     Demonstrate active participation, teamwork and contributions in group settings.
CRON 2.4     Function as a member of interprofessional teams.
CRON 2.5     Work collaboratively with NDTRs and/or support personnel in other disciplines.
CRON 2.6     Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
CRON 2.7     Apply change management strategies to achieve desired outcomes.
CRON 2.8     Demonstrate negotiation skills.
CRON 2.9     Actively contribute to nutrition and dietetics professional and community organizations.
CRON 2.10   Demonstrate professional attributes in all areas of practice.
CRON 2.11   Show cultural humility in interactions with colleagues, staff, clients, patients and the public.
CRON 2.12   Implement culturally sensitive strategies to address cultural biases and differences.
CRON 2.13   Advocate for local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
3. Domain 3. Clinical and Client Services: Development and delivery of information, products and services to individuals, groups and populations.

Knowledge

Upon completion of the program, graduates are able to:
KRON 3.1     Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions, and develop plans to monitor the effectiveness of these interventions.
KRON 3.2     Develop an educational session or program/educational strategy for a target population.
KRON 3.3     Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
KRON 3.4     Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
KRON 3.5     Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
KRON 3.6     Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs.

Competencies

Upon completion of the program, graduates are able to:
CRON 3.1     Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups and populations of differing ages and health status, in a variety of settings.
CRON 3.2     Conduct nutrition focused physical exams.
CRON 3.3     Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition-related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B,2 or iron supplementation).
CRDN 3.4 Provide instruction to clients/patients for self-monitoring blood glucose considering diabetes medication and medical nutrition therapy plan.
CRDN 3.5 Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes; if available, assist in the process of placing nasogastric or nasoenteric feeding tubes.
CRDN 3.6     Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.
CRDN 3.7     Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media.
CRDN 3.8      Design, implement and evaluate presentations to a target audience.
CRDN 3.9     Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
CRDN 3.10    Use effective education and counseling skills to facilitate behavior change.
CRDN 3.11   Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
CRDN 3.12   Deliver respectful, science-based answers to client/patient questions concerning emerging trends.
CRDN 3.13   Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
CRDN 3.14   Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
4. Domain 4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.

Knowledge

Upon completion of the program, graduates are able to:
KRDN 4.1     Apply management theories to the development of programs or services.
KRDN 4.2     Evaluate a budget/financial management plan and interpret financial data.
KRDN 4.3  Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers and how reimbursement may be obtained.
KRDN 4.4     Apply the principles of human resource management to different situations.
KRDN 4.5     Apply safety and sanitation principles related to food, personnel and consumers.
KRDN 4.6     Explain the processes involved in delivering quality food and nutrition services.
KRDN 4.7    Evaluate data to be used in decision-making for continuous quality improvement.

Competencies

Upon completion of the program, graduates are able to:
CRDN 4.1     Participate in management functions of human resources (such as training and scheduling).
CRDN 4.2     Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities and food.
CRDN 4.3     Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).
CRON 4.4     Apply current information technologies to develop, manage and disseminate nutrition information and data.
CRON 4.5      Analyze quality, financial and productivity data for use in planning.
CRON 4.6    Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.
CRON 4.7    Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
CRON 4.8    Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.
CRON 4.9    Engage in the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.
CRON 4.10  Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness).

 

5. Domain 5. Leadership and Career Management: Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.

Knowledge

Upon completion of the program, graduates are able to:
KRON 5.1    Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
KRON 5.2     Identify and articulate one's skills, strengths, knowledge and experiences relevant to the position desired and career goals.
KRON 5.3    Practice how to self-advocate for opportunities in a variety of settings (such as asking for support, presenting an elevator pitch).
KRON 5.4      Practice resolving differences or dealing with conflict.
KRON 5.5      Promote team involvement and recognize the skills of each member.
KRON 5.6    Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

Competencies

Upon completion of the program, graduates are able to:
CRON 5.1     Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
CRON 5.2    Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
CRON 5.3     Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
CRON 5.4     Advocate for opportunities in professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage or asking for promotion).
CRON 5.5    Demonstrate the ability to resolve conflict.
CRON 5.6    Promote team involvement and recognize the skills of each member.
CRON 5.7    Mentor others.
CRON 5.8    Identify and articulate the value of precepting.

 

Post-professional Doctor in Nutrition and Dietetics

  1. Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting
  2. Formulates a professional opinion based on research findings, evidence based practice and experiential
  3. Critically examines and interprets current research and evidence based practice findings to assess the validity, reliability and credibility of
  4. Integrates current research and evidence-informed practice findings into delivery of safe and effective nutrition
  5. Analyzes the usefulness and limitations of epidemiologic study designs and identifies trends in diet and
  6. Applies an understanding of environmental and genetic factors and food in the development and management of
  7. Integrates knowledge of anatomy and physiology to make decisions related to nutrition
  8. Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development when making modifications to
  9. Evaluates the effects of food production and processing methods on nutrient composition of food products including the use of food additives and genetically modified
  10. Recognizes the roles of various players in the US Food Market Place including food producers, processors, vendors and food
  11. Integrates knowledge of patho-physiology and biochemical functionality and their relationships in assessment of health and
  12. Applies knowledge of social, psychological and environmental aspects of eating and
  13. Identifies and implements strategies to address the challenges that arise when different cultures, values, beliefs and experiences exist between client/patients and nutrition and dietetic professionals.
  14. Applies knowledge of pharmacology and integrative and functional nutrition to recommend, prescribe and administer medical nutrition
  15. Develops and converts recipes, menus and ingredients based on client preferences and nutrient needs ensuring that foods are aesthetically pleasing, appealing and
  16. Integrates knowledge of nutrition and physical activity in the provision of nutrition care at all stages of the life
  17. Applies knowledge of nutrition health promotion and disease prevention for individuals, groups and
  18. Identifies environmental and public health hazards that impact nutrition and participates in or coordinates the management of the situation.
  19. Recommends strategies and coordinates programs for preventing or minimizing nutrition and food safety
  20. Collects, understands and analyzes financial data to support fiscally responsible decision
  21. Conducts cost effectiveness and cost benefit analyses to identify ways to meet budget priorities
  22. Leads quality improvement activities to measure, evaluate and improve program services,products or

 

Occupational Therapy

Doctor of Occupational Therapy

  • Demonstrate the ability to integrate relevant knowledge, science, and theoretical perspectives into the occupational therapy process in both traditional and role-emerging settings.    

  • Demonstrate entry-level competencies in the therapeutic use of occupation with individuals, groups, and populations across the life span to facilitate occupational performance and participation.   

  • Use leadership and advocacy skills to promote the health, well-being, and quality of life for people, populations, and communities.   

  • Use critical thinking and evidence-informed decision making in professional practice to improve and expand the delivery and quality of occupational therapy services. 

  • Demonstrate entry-level competence in providing client-centered, inclusive, and effective occupational therapy services to facilitate the health and well-being of people, families, and communities.   

Post-professional Doctor of Occupational Therapy


Physical Therapy

Doctor of Physical Therapy

The mission of the Department of Physical Therapy is to prepare autonomous Doctors of Physical Therapy who by their commitment to advancing the health and quality of life for all humanity are recognized as leaders among health professionals and the community. Graduates of this educational program will enter the profession as practitioners who are prepared to:

  1. Practice as autonomous point-of-entry providers of physical therapy services in adherence to ethical, professional, and legal standards within a variety of clinical and community settings.
  2. Communicate verbally and in writing with patients/clients and their caregivers, colleagues, legislators, third-party payers, and other constituents
  3. Demonstrate proficiency in providing culturally competent care across the lifespan
  4. Demonstrate decision-making skills including clinical reasoning, clinical judgment, and reflective practice
  5. Screen patients/clients to determine the need for further examination or consultation by a PT or referral to another health care professional
  6. Demonstrate competence in examination and re-examination of a patient/client using evidence-based tests and measures
  7. Evaluate all available data including examination, medical and psychosocial to establish and communicate a physical therapy diagnosis and to determine patient/client prognosis
  8. Establish a collaborative physical therapy plan of care that is safe, effective, patient/client-centered, and evidence-based
  9. Demonstrate accountability for the efficient, coordinated management of care primary, secondary, or tertiary based on the patient’s/client’s goals and expected functional outcomes
  10. Implement safe and effective physical therapy intervention plans within a variety of care delivery settings including reflective practice leading to optimal outcomes
  11. Provide effective education for patient/clients, caregivers, colleagues and the general public
  12. Contribute to the advancement of physical therapy practice through critical evaluation and informed application of the findings of professional and scientific literature
  13. Complete accurate and concise documentation in a timely manner that supports the problem-solving process and follows guidelines and specific documentation formats required by the practice setting
  14. Participate in the administration of PT services including delegation and supervision of support personnel, management planning, marketing, budgeting, reimbursement activities and clinical education of students
  15. Provide consultation services to individuals and groups by providing wellness and health promotion program appropriate to physical therapy
  16. Formulate and implement a plan for personal and professional development and life-long learning based on self-assessment, reflection and feedback from others
  17. Demonstrate social and professional responsibility through mentoring and participation in professional and community organizations and activities

 

Dual Doctor of Physical Therapy and Doctor of Philosophy in Health and Rehabilitation Sciences

  • Acquire the critical thinking skills to become an independent scholar.
  • Develop substantive knowledge in their area of specialization.
  • Develop hypothesis testing skills to conduct answerable and meaningful research in the field of physical therapy.
  • Design and conduct original research in their area of specialization.
  • Communicate and disseminate the results of their research in a clear and effective manner.
  • Develop effective pedagogical skills for the delivery of knowledge for university-level courses in their area of specialization.
  • Lead advancement of physical therapy through scholarly contributions.
  • Use proper research ethics and judgment when conducting and reporting research.
  • Appreciate the multifaceted responsibilities of a professor in an academic setting.

Physician Assistant Studies

Master of Physician Assistant Studies

Patient-Center Practice Knowledge

Clinical reasoning skills and core knowledge about up-to-date scientific evidence to inform clinical reasoning and clinical judgment. 

  1. Demonstrate the medical and psychosocial knowledge necessary for both health promotion and prevention of disease across the lifespan. (PCPK1)
  2. Demonstrate the medical and psychosocial knowledge for evaluation and management of a variety of clinical presentations throughout the lifespan. (PCPK2)
  3. Demonstrate ability to locate, appraise, and integrate evidence from scientific studies related to patients’ health problems. (PCPK3)

Society and Population Health

Recognize and understand that the influences of the larger community may affect the health of patients and integrate knowledge of social determinants of health into care decisions.

  1. Demonstrate knowledge and application of the cultural norms, needs, influences, and socioeconomic, environmental, and other population-level determinants affecting the health of the individual and community being served. (SPH1)
  2. Understand the role of structural disparities in causing illness. (SPH2)
  3. Demonstrate self-reflection of personal and professional limitations in providing care. (SPH3)

Health Literacy and Communication

Communication skills necessary to engage in shared decision-making with patients as partners in their care.

  1. Demonstrate effective interpersonal, oral, and written communication skills. (HLC1)
  2. Demonstrate effective communication to obtain information central to the patient’s unique personal, cultural, and social values necessary for shared decision-making to devise management plans in accordance with the patient’s values and preferences. (HLC2)
  3. Communicate with patients in a manner that permits the patient to adequately understand their condition and management plan. (HLC3)
  4. Participate in difficult conversations with patients and colleagues. (HLC4)

Interprofessional Collaborative Practice

Teamwork is key to delivering safe, quality health care, in a way that is complementary to the goals of the provider-patient partnership.

  1. Demonstrate the ability to effectively work within an interdisciplinary health care team. (ICP1)
  2. Demonstrate knowledge of when referrals are needed and make them to the appropriate health care provider. (ICP2)

Professional and Legal Aspects of Health Care

Practice medicine in ethically and legally appropriate ways and demonstration of professional maturity and accountability for delivering safe and quality care to patients and populations.

  1. Demonstrate professional interactions and accountability to the physician assistant profession, patients, families, and health care team. (PLAH1)
  2. Demonstrate knowledge and application of understanding of the physician assistant role including ethical and professional standards regarding the physician assistant profession. (PLAH2)
  3. Demonstrate self-reflection of one’s limits and boundaries necessary to establish self-care. (PLAH3)

Health Care Finance and Systems

Essential knowledge and skills needed to successfully navigate the health care system to deliver high-quality, value-based, patient-centered care.

  1. Appreciate the value of the collaborative physician/PA relationship. (HCFS1)
  2. Understand the different types of health systems, funding streams, and insurance in order to recognize the financial implications to the provision of health care. (HCFS2)

Tourism, Event, and Sport Management

Master of Science in Event Tourism

  1. Define, apply, analyze, and execute operational principles of tourism and event management. 

  2. Perform effective oral and written communication skills. 

  3. Address and analyze tourism sustainability and trends critically and reflectively. 

  4. Work efficiently and productively with persons from different cultures and backgrounds. 

  5. Demonstrate ethical behavior and leadership skills to solve issues in a tourism-related environment. 

  6. Advance best practices in the tourism and event profession. 

  7. Practice a sense of community and civic mindedness.