CPEU/CEU: 32
NOTE: Course Expiration Date: 08/03/2026. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.

1.3 Applies customer-centered principles in practice.
1.3.1 Applies strategies that engage the customer in a collaborative approach.
1.3.2 Recognizes the strengths and limitations of a customer.
1.3.3 Builds rapport and trust within the relationship while respecting boundaries.
1.3.4 Communicates the risks; benefits; disadvantages; alternatives; and cost of the proposed treatment plan, contract, and statement of terms or scope of work and confirms customer understanding.
1.3.5 Identifies and respects economic and socio-cultural factors when determining the goals and wants of the customer.
1.3.6 Develops and implements culturally-appropriate strategies when delivering service.
10.2.10 Monitors and identifies factors affecting patient progress in meeting goals.
10.2.12 Establishes new goals and a new plan of care when original or interim goals are met.
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.
10.3.1 Demonstrates knowledge and applies principles of the informed consent process in accordance with organization policies, protocols and state and federal regulations.
10.4.1 Collects information related to the patients use of pharmacotherapy and dietary supplements.
10.4.3 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrient absorption.
12.4.3 Utilizes appropriate behavioral change theories, social marketing, behavior economics and communication strategies in the delivery of nutrition programs.
12.4.5 Provides nutrition information and education to the community.
14.1.6 Measures goals and tracks outcomes against established benchmarks to ensure desired goals, standards and regulatory requirements are met.
2.1.3 Tailors message to meet the needs of the target audience.
7.3.3 Increases awareness of infection prevention and control for self, staff, customer, public and organization.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population
8.2.3 Implements individualized services to reflect customer-centered approach as it pertains to the customers physical, social, cultural, institutional and economic environment.
8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
9.1.3 Identifies and analyzes factors that influence behavioral change.
9.1.4 Evaluates factors that influence the learning process and skill building.
9.1.5 Assesses, evaluates and applies educational theories.
9.2.1 Assesses learning needs of the individual or target group.
9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching
9.2.4 Collaborates with learner(s) and colleagues to formulate specific, measurable and attainable objectives and goals.
9.3.2 Develops and/or selects a variety of learning activities based on a plan of action and outcomes, and the needs of the individual, group, community and population.
9.4.2 Selects and uses appropriate content and teaching methods to meet individual and group needs.
9.4.4 Adjusts education plan to meet the needs of the individual, group and population.
9.4.5 Implements an individualized teaching plan in order to promote, maintain and enhance nutritional health and learning.