CPEU/CEU: 32
NOTE: Course Expiration Date: 04/15/2028. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.

1.1 Demonstrates and maintains competence in practice.
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.
1.1.5 Integrates new knowledge and skills into practice.
1.1.6 Recognizes and exercises professional judgment within the limits of individual qualifications.
1.2 Demonstrates integrity in personal and organizational behaviors and practices.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups, and populations.
2.1 Adapts communication methods and skills to meet the needs of audiences.
3.1.2 Identifies and addresses barriers to effective communication.
3.1.3 Tailors messages and communication methods to meet the needs of target audiences.
3.2.3 Delivers accurate and credible messaging.
3.3.5 Collaborates with others when knowledge, skill, or experience is beyond their competence level.
3.4.2 Incorporates team members’ knowledge, expertise, and personal skills into team processes.
4.3.3 Advocates for access to health and nutrition services.
4.3.5 Advocates for financial support and insurance coverage for patients/clients to ensure access to nutrition services.
5.1.1 Demonstrates effective problem-solving and professional judgment to address needs.
5.1.2 Interprets and integrates evidence-based research and literature in decision-making.
5.1.5 Demonstrates effective, appropriate, and timely consultation with experts and others.
5.1.6 Recognizes situations where nutrition and dietetics service should be adjusted, limited, modified, or discontinued.
5.2.4 Investigates alternative explanations for deficits or challenges, 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 makes adjustments when needed.
7.1.2 Uses established benchmarking to inform practice.
8.4.7 Uses established benchmarking and best practices to inform practice.
8.4.9 Uses clinical data to inform reimbursement and payment models for health and nutrition services.
8.4.10 Selects appropriate measurement and analysis tools to support the value of food and nutrition services and Medical Nutrition Therapy in health care delivery and payment models.
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.
9.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning, and food preparation techniques.
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.
9.3.1 Discusses with clients the Physical Activity (PA) Guidelines for Americans and the relationships between exercise, health, and disease prevention.
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 services.
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.
10.1.1 Demonstrates and applies age-appropriate education principles.
10.1.2 Identifies and works to minimize and overcome barriers to learning.
10.1.3 Identifies and analyzes factors that influence change in behaviors.
10.1.4 Evaluates factors that influence the learning process and skill building.
10.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching aids.
10.2.4 Collaborates with learners and colleagues to formulate specific, measurable, and attainable objectives and goals.
10.3.1 Critically reviews and selects materials from credible sources to support the development of diet and nutrition education resources.
10.4.2 Assesses and identifies the current knowledge, skills, and cultural influences of populations.
10.4.3 Adjusts teaching plans and delivery to meet the needs of specified individuals, groups, and populations.
10.4.4 Selects and uses appropriate content and teaching methods to meet individual and group needs.
10.4.5 Implements individualized teaching plans in order to promote, maintain, and enhance nutritional health and learning.
10.5.2 Obtains feedback on teaching style and content delivery methods used.
10.6.1 Assesses client/patient nutritional needs and appropriateness of the counseling.
10.6.2 Applies a variety of counseling theories, psychological methods, and strategies that empower clients/patients to make changes.
10.6.3 Applies counseling principles and evidence-based practice when providing individual or group sessions.
10.6.4 Identifies indications, contraindications, benefits, risks, and limitations of counseling or behavior change therapy.
10.6.6 Determines client/patient expectations and aspirations and manages situations wherein these expectations cannot be met.
10.6.7 Assesses client/patient readiness to change when applying specific counseling strategies.
10.6.8 Develops counseling or coaching goals in collaboration with clients.
10.6.9 Assists with resolution of barriers to achieving goals of counseling and coaching.
10.6.10 Evaluates the effectiveness of counseling or therapy and makes modifications as required.
11.1.11 Leads intra- and interprofessional teams to identify, develop, implement, and evaluate valid and reliable nutrition screening tools and procedures.
11.1.2 Conducts nutrition screening to identify client/patient risks and levels of criticality, and to direct services.
11.1.3 Compares nutrition screening results with normative references in order to determine nutrition risks to individuals.
11.1.4 Determines appropriate service and referral needs based on screening data.
11.2.1 Selects valid and reliable tools to conduct comprehensive nutrition assessments.
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 interactions.
11.2.5 Conducts nutrition-focused physical examinations to determine nutritional statuses of clients.
11.2.6 Collects and analyzes anthropometric and body composition data to contribute to nutrition diagnoses.
11.2.7 Performs calculations to determine nutritional requirements by identifying and utilizing a patient-appropriate formula.
11.2.8 Recommends biochemical tests and reviews results to support diagnoses and plans of care.
11.2.9 Orders 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.
11.2.11 Assesses cognitive and physical attributes that affect nutrition-related tasks (e.g., self-feeding and other activities of daily living [ADLs]) and instrumental ADLs (e.g., shopping and food preparation).
11.2.12 Gathers information that affects intake, nutrition, and health status (e.g., cultural, ethnic, religious, lifestyle influencers, psychosocial, and social determinants of health).
11.2.13 Analyzes diagnostic test results (e.g., fluoroscopy, swallowing evaluation, enteral feeding tube placement) to inform nutrition diagnoses.
11.2.14 Analyzes and synthesizes assessment data and findings to establish nutrition diagnoses.
11.2.15 Formulates PES (problem, etiology, and signs/symptoms) statements to communicate nutrition diagnoses.
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.
11.3.7 Recommends therapeutic diets and dietary and oral nutrition supplements based on PES statements.
11.3.8 Initiates or modifies orders for therapeutic diets and dietary and oral supplements based on PES statements.
11.3.9 Leads the implementation of nutrition interventions in collaboration with clients/patients and the
interprofessional team.
11.3.10 Effectively documents and communicates nutrition assessment findings and nutrition diagnoses.
11.4.1 Identifies classifications of nutraceutical pharmacological agents and their actions on the body.
11.4.2 Demonstrates an understanding of pharmacokinetics, absorption, clearance, metabolism, latency periods, accumulation, half-life, and routes of drug administration.
11.4.3 Identifies potential food-nutrient drug interactions based on physiological responses to pharmacological agents and takes appropriate action.
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.
11.4.6 Monitors responses and effects of nutrition-related drugs and takes required action to make modifications or adjustments to treatment plans.
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.
11.5.4 Establishes new goals and nutrition care plans when original or interim goals are met.
11.5.5 Participates in discharge and transitional care planning to support optimal continuity of care.
13.2.1 Identifies determinants of health and influences on population health status.
13.3.5 Takes into consideration World Health Organization and public health policies and standards to design programs, initiatives and interventions.
14.2.2 Evaluates and incorporates individual and target group needs and requirements in the development of menu items.
14.2.7 Develops recipes and menus for therapeutic diets in order to achieve nutritional goals and requirements.