CPEU/CEU: 17.25
NOTE: Course Expiration Date: 02/16/2029. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.

1.1.1 Participates and documents engagement in professional development activities to maintain and enhance competence.
1.1.2 Pursues and embraces opportunities to advance practice.
1.1.5 Integrates new knowledge and skills into practice.
1.1.6 Recognizes and exercises professional judgment within the limits of individual qualifications.
1.1.7 Builds collaborative relationships to encourage professional growth and development.
1.1.8 Collaborates with others, seeks counsel and makes referrals as needed.
1.5.1 Builds rapport and trust within relationships while respecting professional boundaries.
1.7.2 Recognizes the importance of diversity, orientation, social and cultural norms that may have an impact on individuals, groups
and plans of care.
1.7.3 Develops awareness of one’s own personal beliefs and values to inform and reduce biases.
1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns and food and nutrition trends.
2.1.2 Develops awareness of one’s own personal biases, privilege, beliefs and values to inform understanding of and reduce biases.
2.1.3 Reflects on how personal biases, privilege, and beliefs influence interpretation of evidence and research and changes behavior
accordingly.
2.1.4 Applies knowledge of cultural foods, religious traditions, eating patterns and food and nutrition trends when developing nutrition
and dietetics services to be comprehensive of all individuals in target population.
2.3.1 Demonstrates dedication towards integrating behaviors that support cultural humility in the delivery of nutrition and dietetics care,
services, education and advocacy.
3.1.1 Assesses the communication needs of individuals, groups and populations to provide effective communication.
3.1.3 Tailors messages and communication methods to meet the needs of target audiences.
3.2.1 Observes non-verbal and social cues and responds appropriately.
3.2.2 Delivers information and opinions in a respectful and professional manner.
3.3.5 Collaborates with others when knowledge, skill or experience are beyond their competence level.
3.4.2 Incorporates team members’ knowledge, expertise and personal skills into team processes.
4.1.2 Fosters a culture in which diversity and cross-team collaboration is valued.
4.1.6 Takes an active role in sharing information and knowledge.
5.1.1 Demonstrates effective problem solving and professional judgment to address needs.
5.1.2 Interprets and integrates evidence-based research and literature in decision-making.
5.1.3 Identifies misinformation and inaccurate information in order to inform decision-making.
5.1.5 Demonstrates effective, appropriate and timely consultation with experts and others.
5.1.6 Recognizes situations where nutrition and dietetics service should be adjusted, limited, modified or discontinued.
5.2.2 Reflects on own values, beliefs and biases.
5.2.5 Analyzes and synthesizes information and identifies new information, patterns and findings.
5.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models.
5.2.7 Identifies and implements a plan to address opportunities and challenges.
5.2.8 Evaluates the effectiveness of plans and decisions and make adjustments when needed.
7.1.2 Uses established benchmarking to inform practice.
7.3.2 Utilizes innovative ways to disseminate research findings considering the target audiences.
7.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
8.2.10 Demonstrates knowledge of the causes of foodborne illness and applies required practice to reduce risk.
8.4.7 Uses established benchmarking and best practices to inform practice.
9.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
9.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.
9.1.4 Integrates knowledge of macro- and micronutrients for digestion, absorption and metabolism throughout the lifespan in practice.
9.1.5 Demonstrates knowledge of nutrient requirements throughout the lifespan, and their role in health promotion and disease prevention.
9.2.1 Engages in educational activities to maintain knowledge and to obtain new knowledge of diseases and clinical conditions.
9.2.2 Differentiates between outdated and current evidence-based practice related to the management of diseases and clinical conditions.
9.2.3 Analyzes new information and how it impacts medical nutrition therapy.
9.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
9.3.4 Assesses clients’ emotions toward nutrition-related statements or phenomenon, body image/preoccupation with food and weight, and readiness to change nutritionrelated behaviors.
9.4.1 Gains an understanding of integrative and functional medicine models and interventions and how these models and interventions are applied to nutrition and dietetics service.
9.4.4 Identifies safety issues, risks, efficacies, benefits and limitations of interventions.
9.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.
9.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components
9.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
9.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
10.1.2 Identifies and works to minimize and overcome barriers to learning.
10.1.3 Identifies and analyzes factors that influence change in behaviors.
10.2.1 Evaluates learning needs of individuals and target groups.
10.2.2 Determines and takes into consideration the literacy and readability needs of individuals, groups and populations.
10.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching aids.
10.2.4 Collaborates with learners and colleagues to formulate specific, measurable and attainable objectives and goals.
10.3.2 Develops a variety of learning activities based on a plan of action and the needs of individuals, groups, communities and
populations.
10.3.4 Takes into consideration the cultural needs of audiences and makes appropriate modifications to education materials.
10.3.5 Uses a variety of strategies to deliver education.
10.4.1 Takes into consideration special needs and disabilities and provides accommodations.
10.4.2 Assesses and identifies the current knowledge, skills, and cultural influences of populations.
10.4.3 Adjusts teaching plans and delivery to meet the needs of specified individuals, groups and populations.
10.4.4 Selects and uses appropriate content and teaching methods to meet individual and group needs.
10.6.1 Assesses client/patient nutritional needs and appropriateness of the counseling.
10.6.2 Applies a variety of counseling theories, psychological methods and strategies that empower clients/patients to make changes.
10.6.3 Applies counseling principles and evidence-based practice when providing individual or group sessions.
10.6.4 Identifies indications, contraindications, benefits, risks and limitations of counseling or behavior change therapy.
10.6.5 Demonstrates an understanding of transference and countertransference in therapeutic relationships.
10.6.6 Determines client/patient expectations and aspirations and manages situations wherein these expectations cannot be met.
10.6.7 Assesses client/patient readiness to change when applying specific counseling strategies.
10.6.8 Develops counseling or coaching goals in collaboration with clients.
10.6.9 Assists with resolution of barriers to achieving goals of counseling and coaching.
10.6.10 Evaluates the effectiveness of counseling or therapy and makes modifications as required.
10.6.11 Refers client/patient to appropriate professionals when counseling, therapy or mental health status is beyond competence and legislative scope of practice.
11.1.2 Conducts nutrition screening to identify client/patient risks and levels of criticality, and to direct services.
11.1.3 Compares nutrition screening results with normative references in order to determine nutrition risks to individuals.
11.1.4 Determines appropriate service and referral needs based on screening data.
11.2.1 Selects valid and reliable tools to conduct comprehensive nutrition assessments.
11.2.2 Interviews clients/patients and reviews health records to collect information about medical history and food and nutrition intake.
11.2.3 Collects information related to client/patient use of medications, dietary supplements and integrative and functional medicines to identify potential adverse drug and nutrient interaction.
11.2.4 Assesses client/patient physical activity levels to determine nutrition requirements.
11.2.5 Conducts nutrition-focused physical examinations to determine nutritional statuses of clients.
11.2.6 Collects and analyzes anthropometric and body composition data to contribute to nutrition diagnoses.
11.2.7 Performs calculations to determine nutritional requirements by identifying and utilizing patient-appropriate formula.
11.2.8 Recommends biochemical tests and reviews results to support diagnoses and plans of care.
11.2.10 Gathers and evaluates information related to behaviors, beliefs, knowledge, and client/patient attitudes that influence nutrition and health.
11.2.12 Gathers information that affects intake and nutrition and health status (e.g., cultural, ethnic, religious, lifestyle influencers, psychosocial, and social determinants of health).
11.2.14 Analyzes and synthesizes assessment data and findings to establish nutrition diagnoses.
11.2.15 Formulates PES (problem, etiology and signs/symptoms) statements to communicate nutrition diagnoses.
11.3.1 Establishes goals and desired outcomes in collaboration with clients/patients.
11.3.2 Determines factors impacting client/patient progress in meeting goals and adjusts nutrition care plans accordingly.
11.3.3 Prioritizes specific nutrition problems to inform nutrition care plans and processes.
11.3.4 Selects interventions intended to resolve or improve nutrition diagnoses.
11.3.5 Establishes nutrition care plans, defining the time, frequency, and duration of interventions.
11.3.6 Develops nutrition prescriptions to communicate clients’/patients’ customized diet and nutrition needs.
11.3.7 Recommends therapeutic diets and dietary and oral nutrition supplements based on PES statements.
11.3.8 Initiates or modifies orders for therapeutic diets and dietary and oral supplements based on PES statements.
11.3.9 Leads the implementation of nutrition interventions in collaboration with clients/patients and the interprofessional team.
11.5.1 Reevaluates and adjusts plans of care to support client/patient health goals.
11.5.2 Monitors and identifies factors affecting client/patient progress in meeting goals.
11.5.3 Adjusts interventions based on client/patient progress in meeting established goals.
11.5.4 Establishes new goals and nutrition care plans when original or interim goals are met.
12.2.5 Reviews and evaluates science and evidence-based literature to validate claims
13.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.
13.2.1 Identifies determinants of health and influences on population health status.