(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
2.1 Utilizes appropriate communicationmethods and skills to meet the needs ofvarious audiences.
2.1.2 Identifies barriers to effective communication.
2.1.3 Tailors message to meet the needs of the target audience.
2.1.4 Uses a variety of media to deliver information.
2.1.5 Observes non-verbal cues and responds appropriately.
2.1.7 Delivers information and opinions in a respectful and professional manner.
2.1.8 Delivers accurate and credible messaging.
3.1.4 Communicates clear performance expectations.
3.1.6 Takes an active role in sharing information and knowledge
3.2.5 Educates the employer and the public on the role of, and the benefits of receiving care from a RDN and DTR.
3.2.6 Communicates with policy makers to influence decisions that impact advancement of the profession.
3.3.1 Educates the customer on the availability of nutrition services.
3.3.4 Engages in active discussions with others to establish a method to best meet and serve the needs of the customer and the population.
4.1.4 Demonstrates effective, appropriate and timely consultation with experts and others.
5.2.5 Instructs or advises others on the use of clinical information systems, nutrition informatics tools and other technology topics.
5.4.2 Uses standardized terminology to describe nutrition assessment data, nutrition diagnoses, nutrition interventions and nutrition monitoring and evaluation.
6.1.7 Evaluates, documents and communicates quality improvement outcomes.
6.2.2 Demonstrates knowledge of research instruments and tools (e.g., surveys, interview tools) to support research initiatives.
6.3.11 Applies research/evidence-based findings to improve practice, service delivery and health and nutrition of customers.
7.1.4 Takes action on identified risk to self, staff, customer, public and organization.
7.2.11 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation.
7.2.3 Communicates the role of sustainable food practices and food insecurities for populations.
7.2.4 Identifies and analyzes insecurities in food and water system.
7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
7.2.7 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, customers, public and organization.
7.3.2 Develops, implements and maintains policies and procedures to address infection prevention and control.
7.3.3 Increases awareness of infection prevention and control for 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.
8.1.5 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
8.2.3 Implements individualized services to reflect customer-centered approach as it pertains to the customers physical, social, cultural, institutional and economic environment.
8.3.2 Implements a plan for continual professional improvement.
8.3.3 Takes action to address deficiencies to enhance practice.
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.
8.4.5 Uses counseling techniques to promote behavior changes in food preparation.
9.1.3 Identifies and analyzes factors that influence behavioral change.
9.1.4 Evaluates factors that influence the learning process and skill building.
9.1.5 Assesses, evaluates and applies educational theories.
9.2.1 Assesses learning needs of the individual or target group.
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.
9.4.2 Selects and uses appropriate content and teaching methods to meet individual and group needs.
9.4.3 Takes into consideration special needs and disabilities and provides accommodations.
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.
9.4.6 Uses socially and culturally appropriate strategies in order to respect diverse cultures and values.
9.4.8 Evaluates the impact of the individuals learning and new knowledge and skills.
9.5.2 Writes new items to be used in data collection for evaluation of learning.
9.5.3 Develops procedures for standardized use of instruments.
9.5.5 Analyzes and synthesizes evaluation data to recommend and make modifications to program.
9.6.1 Determines and applies counseling theories, psychological methods and strategies that empower customers to make changes.
9.6.4 Assesses customers readiness to change when applying specific counseling strategies.
9.6.5 In collaboration with the customer, develops counseling or coaching goals.
9.6.6 Assists with resolution of barriers to achieving counseling and coaching goals.
9.6.7 Determines if further action is required as follow-up to counseling and coaching.
10.2.6 Effectively communicates findings and nutrition diagnoses to clients and the health care team.
10.2.9 In collaboration with the client and interdisciplinary team (including NDTRs), selects and implements current and evidence-based nutrition interventions and patient education.
10.3.3 Verifies with the patient that he/she engaged in a third-party informed consent process (if referral was obtained by a third party).
10.4.3 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrient absorption.
10.5.1 Uses a systematic approach to record keeping.
11.3.1 Adheres to the code of ethics of the profession.
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.
12.2.7 Utilizes applicable databases to analyze and assess variables associated with the target population.
12.3.2 Applies community-based and population-based models and theories in the development of programs and/or interventions.
12.3.3 Takes into consideration any population and environmental disparities (health, availability, finances, access) when developing programs.
12.3.4 Collaborates with community partners to design the program.
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.
12.3.8 Assesses the compatibility of the program goals and objectives with those of the organization and its administration and adjusts accordingly.
12.3.9 Identifies measurable outcomes and indicators for evaluation plan.
12.4.2 Collaborates with community partners to implement programs based on the assessed needs, values, beliefs, limitations and strengths of the population.
12.4.4 Identifies and implements strategies for reaching individuals and populations in collaboration with stakeholders.
12.4.5 Provides nutrition information and education to the community.
12.4.6 Applies and integrates the Nutrition Care Process to meet the complex needs of the target population.
12.5.1 Develops or contributes to an evaluation process and/or cost-benefit analysis to determine the effectiveness and outcomes of the program.
12.5.4 Develops recommendations considering evaluation data, needs of the population, trending data, cost-benefit analysis and funding source.
12.5.5 Presents evaluation findings, outcomes and recommendations to stakeholders to promote change and/or substantiate program.
13.2.2 Evaluates and incorporates individual and target group needs and requirements in order to develop menu items.
13.3.1 Leads the development of budget preparation in accordance with generally accepted accounting principles.
13.3.2 Implements a reliable system for budgets and financial records maintenance that adheres to generally accepted accounting principles.
14.1.10 Advocates and allocates resources to increase staff skills, considering the best interests of the public.
14.1.8 Communicates process changes to staff, customers, vendors and other stakeholders.
14.2.7 Negotiates payment and reimbursement for customers/patients in order to promote access to care.
14.4.6 Establishes, communicates and measures performance expectations of staff.