(1000) Professional Skills
(1040) Oral communication skills
(2070) Macronutrients: carbohydrate, fat, protein, fiber, water
(2090) Micronutrients: vitamins, minerals
(3000) Nutrition assessment & Diagnosis
(3010) Assessment methodology
(3020) Assessment of target groups, populations
(3030) Anthropometrics, body composition
(3040) Food consumption, fluid balance
(3060) Laboratory tests
(3070) Pharmacological, drug/nutrient, herbal interaction
(3080) Physical: blood pressure, pulse, bowel sounds
(3090) Screening parameters, methodology, and surveillance
(3100) Supplemental nutrients, botanicals
(4040) Disease prevention
(4150) Infancy & Childhood
(5000) Medical Nutrition Therapy
(5160) Cardiovascular disease
(5220) Gastrointestinal disorders
(5230) Hematological disorders, anemia
(5270) Infectious diseases
(5280) Nutrient deficiencies, Failure to thrive
(5340) Renal diseases
(5370) Weight management, obesity
(5380) Wound care
(5390) Care planning, documentation, and evaluation
(5410) Client protocols, clinical guidelines
(5440) Enteral and parenteral nutrition support
(5450) Feeding equipment, tube placement, adaptive utensils
(5460) Self-care management
(6000) Education, Training, and Counseling
(6010) Behavior change theories, techniques
(6030) Education theories and techniques for adults
(6060) Learning needs assessment, learning plan development, and evaluation
(6070) Interviewing and listening skills
(7050) Customer focus
Develops nutrition prescription to communicate required food and nutrient
|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
|12.1.3 Collaborates with
community partners and stakeholders in promoting nutritional health and
|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
|12.3.2 Applies community-based
and population-based models and theories in the development of programs
|12.4.2 Collaborates with
community partners to implement programs based on the assessed needs, values,
beliefs, limitations and strengths of the population.
|12.4.3 Utilizes appropriate
behavioral change theories, social marketing, behavior economics and
communication strategies in the delivery of nutrition programs.
|12.4.6 Applies and integrates
the Nutrition Care Process to meet the complex needs of the target
|13.2.2 Evaluates and
incorporates individual and target group needs and requirements in order to
develop menu items.
|2.1.5 Observes non-verbal cues
and responds appropriately.
|2.2.2 Considers and respects
the opinions,creativity, values, beliefs and perspectivesof others.
|3.3.1 Educates the customer on
the availability of nutrition services.
|8.1.3 Integrates knowledge of
macronutrients and micronutrients for absorption, digestion and metabolism
throughout the life span in practice.
individualized services to reflect customer-centered approach as it pertains
to the customers physical, social, cultural, institutional and economic
|8.2.4 Imparts knowledge of the
importance of physical activity and applies behavior change principles to
promote physical activity and decrease inactivity.
|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.
|8.4.4 Considers customers
choice, beliefs, food sensitivities, allergies, wants and needs.
|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
|9.3.3 Develops and/or selects
culturally sensitive, evidence-based materials that are appropriate to the
|9.4.6 Uses socially and
culturally appropriate strategies in order to respect diverse cultures and