(3010) Assessment methodology
(4000) Wellness and public health
(4090) Health behaviors: smoking cessation, stress management
(5390) Care planning, documentation, and evaluation (nutritional care)
(5460) Self-care management (nutritional care)
(5200) Disordered eating
(5370) Weight management, obesity
(6000) Education, Training, and Counseling
(6020) Counseling, therapy, and facilitation skills
(6030) Education theories and techniques for adults
(6040) Education theories and techniques for adolescents and children
(6050) Instructional materials development
(6060) Learning needs assessment, learning plan development, and evaluation
(6070) Interviewing and listening skills
|2.1.4 Uses a variety of media to deliver information.
2.1.5 Observes non-verbal cues and responds appropriately.
2.1.6 Evaluates the effectiveness of the communication.
2.3.3 Models behaviors that maximize group participation by consulting, listening and communicating clearly.
2.3.4 Promotes a friendly, cooperative environment that is conducive to employees’ sense of belonging.
3.3.1 Educates the customer on the availability of nutrition services.
4.1.5 Recognizes situations where services provided to a customer should be adjusted, limited, modified or discontinued.
4.2.7 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models.
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.
8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
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.
9.1.1 Demonstrates and applies age-appropriate education principles.
9.1.2 Identifies and works to minimize and overcome barriers to learning.
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.
9.2.2 Determines and takes into consideration the literacy level and readability needs of the individual, group and population.
9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching
9.2.4 Collaborates with learner(s) and colleagues to formulate specific, measurable and attainable objectives and goals.
9.3.1 Critiques and selects appropriate, current, evidence-based, practice-based reference materials to support the development of nutrition education resources.
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.
9.3.3 Develops and/or selects culturally sensitive, evidence-based materials that are appropriate to the audience.
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.