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For use with the book Approaches to Behavior: Changing the Dynamic Between Patients and Professionals in Diabetes Care and Education
Skelly Skills (formerly Skelly Publishing) is an accredited provider for continuing education for dietitians (RDs), certified diabetes educators (CDEs), and diet technicians, registered (DTR). We provide CPE, (often called CEU, CE, and CPEU) for all of these groups, and are accredited by the Commission on Dietetic Registration (CDR) as a CPE provider. Therefore, ALL of our CE courses are approved for continuing education for RDs, DTRs and CDEs.
*NOTE: This course expires 2/28/19. You have until that date to complete your CPEU testing for this course
Course type: 720--Preapproved Self-Study Materials, Printed. Suggested Learning Level: 2
| LNCs | Performance Indicators |
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(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
7.1.3 Investigates and analyzes work environment to identify safety issues and risks to self, staff, customers, public and organization
7.1.4 Takes action on identified risk to 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
8.3.3 Takes action to address deficiencies to enhance practice
8.1.5 Applies medical nutrition therapy in disease prevention and management
8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population
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
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
| | *NOTE: This course expires 2/28/19. You have until that date to complete your CPEU testing for this course. |
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Skelly Publishing is now Skelly Skills - Continuing professional education and training for nutrition and healthcare professionals
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