Suggested Learning Codes:
(1000) Professional skills
(2000) Science of Food and Nutrition
(2020) Composition of Foods
(2070) Macronutrients: carbohydrate, fat, protein, fiber, water
(2100) Nutritional biochemistry
(3000) Nutrition assessment & Diagnosis
(5000) Medical Nutrition Therapy
(5120) Autoimmune diseases, arthritis, lupus
(5220) Gastrointestinal disorders
1.1 Identifies with and adheres to the code of ethics for the profession.
1.2 Works within personal and professional limitations and abilities.
2.1 Utilizes appropriate communicationmethods and skills to meet the needs ofvarious audiences.
7.2.11 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation.
7.2.6 Identifies and promotes sustainable, resilient, healthy food to staff, customers and public.
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.