CPEU/CEU: 27.25
NOTE: Course Expiration Date: 1/21/2028. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.

1.1.1 Participates and documents engagement in professional development activities to maintain and enhance competence.
1.1.2 Pursues and embraces opportunities to advance practice.
1.1.3 Keeps abreast of changes in practice and in the practice environment that affect individual competence and legislative scope
1.1.5 Integrates new knowledge and skills into practice.
1.3 Recognizes and manages situations with ethical implications.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups and populations.
5.1.1 Demonstrates effective problem solving and professional judgment to address needs.
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.2.3 Communicates the role of sustainable food practices and food and water insecurity for populations.
5.1.2 Interprets and integrates evidence-based research and literature in decision-making.
5.1.3 Identifies misinformation and inaccurate information in order to inform decision-making.
5.2.1 Identifies potential or existing opportunities and challenges.
5.2.2 Reflects on own values, beliefs and biases.
5.2.4 Investigates alternative explanations for deficits or challenges and considers alternative methods and provides justification for selected option(s).
5.2.5 Analyzes and synthesizes information and identifies new information, patterns and findings.
5.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models.
5.2.7 Identifies and implements a plan to address opportunities and challenges.
5.2.8 Evaluates the effectiveness of plans and decisions and make adjustments when needed.
7.1.1 Identifies gaps in evidence to determine research priorities.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
7.1.2 Uses established benchmarking to inform practice.
7.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
8.2.1 Applies knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption.
8.4.6 Analyzes data to identify trends and improvements and to determine cost-effectiveness of nutrition-related clinical care, or to support the delivery of health, food and nutrition services
8.4.7 Uses established benchmarking and best practices to inform practice.
9.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
9.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.
9.1.4 Integrates knowledge of macro- and micronutrients for digestion, absorption and metabolism throughout the lifespan in practice.
9.1.5 Demonstrates knowledge of nutrient requirements throughout the lifespan, and their role in health promotion and disease prevention.
9.2.1 Engages in educational activities to maintain knowledge and to obtain new knowledge of diseases and clinical conditions.
9.2.2 Differentiates between outdated and current evidence-based practice related to the management of diseases and clinical conditions.
9.2.3 Analyzes new information and how it impacts medical nutrition therapy.
9.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
9.4.1 Gains an understanding of integrative and functional medicine models and interventions and how these models and interventions are applied to nutrition and dietetics service.
9.4.2 Critically evaluates the credibility of integrative and functional medicine research and literature, using evidence-based criteria, to respond to inquiries and to determine the appropriateness of incorporating these interventions into nutrition care plans.
9.4.3 Identifies research gaps to support conscious decision-making.
9.4.4 Identifies safety issues, risks, efficacies, benefits and limitations of interventions.
9.4.5 Critically evaluates the safety and efficacy of traditional and pharmaceutical models.
9.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.
10.3.1 Critically reviews and selects materials from credible sources to support the development of diet and nutrition education resources.
10.6.1 Assesses client/patient nutritional needs and appropriateness of the counseling.
11.1.3 Compares nutrition screening results with normative references in order to determine nutrition risks to individuals.
11.2.2 Interviews clients/patients and reviews health records to collect information about medical history and food and nutrition intake.
11.2.3 Collects information related to client/patient use of medications, dietary supplements and integrative and functional medicines to identify potential adverse drug and nutrient interaction.
11.2.8 Recommends biochemical tests and reviews results to support diagnoses and plans of care.
11.2.10 Gathers and evaluates information related to behaviors, beliefs, knowledge, and client/patient attitudes that influence nutrition and health.
11.3.1 Establishes goals and desired outcomes in collaboration with clients/patients.
11.3.2 Determines factors impacting client/patient progress in meeting goals and adjusts nutrition care plans accordingly.
11.3.3 Prioritizes specific nutrition problems to inform nutrition care plans and processes.
11.3.4 Selects interventions intended to resolve or improve nutrition diagnoses.
11.3.5 Establishes nutrition care plans, defining the time, frequency, and duration of interventions.
11.3.6 Develops nutrition prescriptions to communicate clients’/patients’ customized diet and nutrition needs.
11.3.9 Leads the implementation of nutrition interventions in collaboration with clients/patients and the interprofessional team.
11.4.1 Identifies classifications of nutraceutical pharmacological agents and the action on the body.
11.4.4 Considers client/patient factors, nutritional impacts, indications, side effects, contraindications, benefits, risks,
alternatives and foundational sciences when prescribing, recommending or administering nutrition-related drug therapy.
11.4.5 Implements, initiates, or modifies nutrition-related pharmacotherapy orders that address client/patient needs.
11.4.7 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrients.
11.5.1 Reevaluates and adjusts plans of care to support client/patient health goals.
11.5.2 Monitors and identifies factors affecting client/patient progress in meeting goals.
11.5.3 Adjusts interventions based on client/patient progress in meeting established goals.
13.2.1 Identifies determinants of health and influences on population health status.
13.4.2 Applies knowledge of local and global food markets, food production systems and nutrition regulations.