(1000) Professional Skills
(1040) Oral communication skills
(3020) Assessment methodology
(5190) Diabetes mellitus
(5460) Self-care management (nutritional care)
(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
|9.2.1 Assesses learning needs of the individual or target group.
9.4.6 Uses socially and culturally appropriate strategies in order to respect diverse cultures and values.
9.1.3 Identifies and analyzes factors that influence behavioral change.
9.4.2 Selects and uses appropriate content and teaching methods to meet individual and group needs.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
9.1.2 Identifies and works to minimize and overcome barriers to learning.
9.1.4 Evaluates factors that influence the learning process and skill building.
9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching.
9.3.2 Develops and/or selects a variety of learning activities based on a plan of action and outcomes, and the needs of the individual, group, community and population.
9.4.1 Assesses current knowledge and skills of the individual, group, community and population.
9.4.4 Adjusts education plan to meet the needs of the individual, group and population.
9.4.5 Implements an individualized teaching plan in order to promote, maintain and enhance nutritional health and learning.
9.4.8 Evaluates the impact of the individuals learning and new knowledge and skills.
9.2.4 Collaborates with learner(s) and colleagues to formulate specific, measurable and attainable objectives and goals.
1.3.1 Applies strategies that engage the customer in a collaborative approach.
1.3.3 Builds rapport and trust within the relationship while respecting boundaries.
1.3.6 Develops and implements culturally-appropriate strategies when delivering service.
1.3.8 Initiates collective efforts with others to implement resources to support culturally-diverse customers.
1.3.9 Recognizes and incorporates knowledge of cultural and/or religious foods, practices and preparation.
12.4.2 Collaborates with community partners to implement programs based on the assessed needs, values, beliefs, limitations and strengths of the population.
1.3.5 Identifies and respects economic and socio-cultural factors when determining the goals and wants of the customer.
1.3.7 Recognizes the limits of his/her cultural knowledge, skill and abilities; asks for help when the need is beyond the personal sphere of competence.
2.1.5 Observes non-verbal cues and responds appropriately.
3.3.1 Educates the customer on the availability of nutrition services.
2.1.1 Assesses the communication needs ofthe individual, customer or population.
2.1.7 Delivers information and opinions in a respectful and professional manner.