LNCs
Level 1
(2000) Science of Food and Nutrition
(2010) Botanicals and Phytonutrients
(2020) Composition of Foods
(2030) Food Preservation, Additives, Irradiation
(2040) Food Science, Genetically-Modified Food
(2050) Genetics
(2080) Microbiology, Food Toxicology
(4000) Wellness and Public Health
(4050) Epidemiology
(5220) Gastrointestinal disorders
Performance Indicators3.2.2 Participates in professional and personal development activities for career growth and skill enhancement
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
8.3.5 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
13.2.3 Incorporates principles of food science and preparation in recipe development
*NOTE: This course expires 8/31/23. You have until that date to complete your CPEU testing for this course
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