(1000) Professional Skills (1130) Verbal communication skills, presentations (3020) Assessment of target groups, populations (4000) Wellness and public health (5190) Diabetes mellitus (5370) Weight management, obesity (6000) Education, Training, and Counseling (6020) Counseling, therapy, and facilitation skills (6030) Education theories and techniques for adults | 1.3.3 Builds rapport and trust within the relationship while respecting boundaries 2.1.5 Observes nonverbal cues and responds appropriately 2.1.7 Delivers information and opinions in a respectful and professional manner 2.1.1 Assesses the communication needs of the individual, customer or population 3.2.2 Participates in professional and personal development activities for career growth and skill enhancement 3.3.1 Educates the customer on the availability of nutrition services 4.1.1 Demonstrates effective problem solving and professional judgment to address a need 6.3.11 Applies research/evidence-based findings to improve practice, service delivery and health and nutrition of customers 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 8.3.3 Takes action to address deficiencies to enhance practice 8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population 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 12.1.1 Promotes nutrition programs and resources to address issues of food security, nutritional health and overall health and wellness 12.2.1 Identifies determinants of health and their influence on population health status 12.3.6 Prioritizes goals and objectives based on level of importance and the ability to change the health problem 12.3.7 Documents social and epidemiological findings and the availability, accessibility, timetable, budget implications and allocation of the programs priority goals and objectives 12.4.5 Provides nutrition information and education to the community |
