|(1000) Professional Skills
(2000) Science of food and nutrition
(2010) Botanicals, phytochemicals
(2020) Composition of foods, nutrient analysis
(2030) Food preservation, additives, irradiation
(2040) Food science, genetically modified food
(3020) Assessment of target groups, populations
(4000) Wellness and public health
(4120) Life Cycle
(4190) Elderly nutrition
(5190) Diabetes mellitus
(5200) Disordered eating
(5370) Weight management, obesity
(6000) Education, Training, and Counseling
(6020) Counseling, therapy, and facilitation skills
(6030) Education theories and techniques for adults
(6040) Education theories and techniques for children and adolescents
(8015) Cultural/ethnic food and culinary practice
(8018) Environmental, agricultural and technologic influences on food systems
(8030) Facilities layout, planning and design
(8050) Food distribution and service
(8060) Culinary skills and techniques
(8070) Food production, quantity purchasing
(8080) Food styling and food presentation
(8090) Menu planning and development, nutrient analysis
(8100) Food and recipe development and modification
(8110) School foodservice
(8120) Sales, merchandising
(8130) Sensory perception and evaluation of foods and ingredients
(9070) Research instruments and techniques
|2.1 Utilizes appropriate communicationmethods and skills to meet the needs ofvarious audiences.
3.3.1 Educates the customer on the availability of nutrition services.
5.4.2 Uses standardized terminology to describe nutrition assessment data, nutrition diagnoses, nutrition interventions and nutrition monitoring and evaluation.
6.1.7 Evaluates, documents and communicates quality improvement outcomes.
7.1.2 Advocates for and maintains awareness of safety policies and procedures.
7.2.1 Applies knowledge of biological, physical or chemical properties that may cause food to be unsafe for human and animal consumption.
7.2.10 Collaborates with organizations and vendors to develop and implement safety specifications and procedures for the optimization of food and water safety and to provide adequate food storage and supply.
7.2.4 Identifies and analyzes insecurities in food and water system.
7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
7.2.6 Identifies and promotes sustainable, resilient, healthy food to staff, customers and public.
7.2.8 Develops and implements food safety and sanitation programs in compliance with state and federal regulations.
7.3.1 Recognizes the environmental implications of infectious diseases, compromised health conditions and outbreaks and identifies and implements required preventive action for public safety.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.
8.1.4 Demonstrates knowledge of nutrient requirements throughout the life span and their role in health promotion and disease management.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
8.3.2 Implements a plan for continual professional improvement.
8.3.3 Takes action to address deficiencies to enhance practice.
8.3.4 Enhances knowledge to foster career advancement.
8.3.5 Keeps abreast of changes in practice and within practice environments that affect scope of practice.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
8.3.7 Integrates new knowledge and skills into practice.
8.4.5 Uses counseling techniques to promote behavior changes in food preparation.
9.1.1 Demonstrates and applies age-appropriate education principles.
9.1.5 Assesses, evaluates and applies educational theories.
9.4.2 Selects and uses appropriate content and teaching methods to meet individual and group needs.
9.4.8 Evaluates the impact of the individuals learning and new knowledge and skills.
9.6.1 Determines and applies counseling theories, psychological methods and strategies that empower customers to make changes.
9.6.4 Assesses customers readiness to change when applying specific counseling strategies.
9.6.5 In collaboration with the customer, develops counseling or coaching goals.
9.6.6 Assists with resolution of barriers to achieving counseling and coaching goals.
9.6.7 Determines if further action is required as follow-up to counseling and coaching.
10.2.6 Effectively communicates findings and nutrition diagnoses to clients and the health care team.
10.2.9 In collaboration with the client and interdisciplinary team (including NDTRs), selects and implements current and evidence-based nutrition interventions and patient education.
10.4.2 Applies knowledge of pharmacotherapy and its effect on nutrient absorption, utilization and metabolism when developing and/or revising the plan of care.
10.4.3 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrient absorption.
10.5.1 Uses a systematic approach to record keeping.
11.2.6 Communicates claims about product and service to customers, identifying validated product ingredients, indications and evidence-based characteristics.
11.3.1 Adheres to the code of ethics of the profession.
11.4.5 Demonstrates an understanding of human sciences related to advertising and marketing.
12.2.1 Identifies determinants of health and their influence on population health status.
12.2.7 Utilizes applicable databases to analyze and assess variables associated with the target population.
12.3.2 Applies community-based and population-based models and theories in the development of programs and/or interventions.
12.3.8 Assesses the compatibility of the program goals and objectives with those of the organization and its administration and adjusts accordingly.
12.3.9 Identifies measurable outcomes and indicators for evaluation plan.
12.4.2 Collaborates with community partners to implement programs based on the assessed needs, values, beliefs, limitations and strengths of the population.
12.4.4 Identifies and implements strategies for reaching individuals and populations in collaboration with stakeholders.
12.4.6 Applies and integrates the Nutrition Care Process to meet the complex needs of the target population.
13.1.5 Considers staffing, processes, equipment and layout plans in developing and optimizing workflow.
13.1.6 Adheres to all relevant regulatory guidelines in establishing facility layout and design.
13.2.2 Evaluates and incorporates individual and target group needs and requirements in order to develop menu items.
13.2.3 Incorporates principles of food science and preparation in recipe development.
13.2.4 Develops menus in consideration of production and service capabilities of facility and staff.
13.2.5 Participates in and coordinates with committees and staff to review and determine purchasing and product needs.
13.2.6 Develops tools and measurements to evaluate menu items, quality of products, costs, nutritional values and customer needs.
13.2.7 Modifies recipes and menus that accommodate diverse health, economic and cultural needs in order to achieve nutritional goals and requirements.
13.2.8 Seeks and incorporates staff and customer feedback in developing menus and recipes.
14.1.8 Communicates process changes to staff, customers, vendors and other stakeholders.