CPEU/CEU: 35
NOTE: Course Expiration Date: 06/04/2027. 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.
1.1.5 Integrates new knowledge and skills into practice.
3.2.2 Delivers information and opinions in a respectful and professional manner.
3.2.3 Delivers accurate and credible messaging.
4.1.3 Takes initiative to facilitate change.
4.2.1 Advocates for and influences local, federal and global nutrition and health policy to promote the health and well-being of individuals, communities and populations.
4.2.4 Encourages others to engage in personal and professional development activities for career growth and skill enhancement.
4.2.8 Challenges, encourages and supports others to take action to advance the profession.
5.1.1 Identifies potential or existing opportunities and challenges.
5.2.2 Reflects on own values, beliefs and biases.
5.2.3 Demonstrates insight concerning personal expertise and limitations.
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.
5.2.8 Evaluate the effectiveness of plans and decisions and make adjustments when needed.
7.1.2 Uses established benchmarking to inform practice.
7.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
7.3.2 Utilizes innovative ways to disseminate research findings considering the target audiences.
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.
8.2.6 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, clients/patients, the public and organizations.
8.4.7 Uses established benchmarking and best practices to inform practice.
8.4.8 Evaluates, communicates and documents quality management activities, outcomes and recommendations to advance knowledge, to change practice and to enhance the effectiveness of 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 the 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 Evaluate 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 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.
9.3.5 Provides general physical activity guidance to clients based on the Physical Activity (PA) Guidelines for Americans.
9.3.7 Demonstrates an understanding of the ways in which progressive exercise training influences nutrition needs to support positive metabolic, structural, and immunological adaptations.
9.3.11 Refers clients to qualified fitness professionals for formal fitness assessment and exercise prescription when skill is beyond competence and scope of 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 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.
9.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
10.1.3 Identifies and analyzes factors that influence change in behaviors.
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.
10.6.11 Refers client/patient to appropriate professionals when counseling, therapy or mental health status is beyond competence and legislative scope of practice.
11.1.1 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.
11.2.1 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 interaction.
11.2.4 Assesses client/patient physical activity levels to determine nutrition requirements.
11.2.5 Conducts nutrition-focused physical examinations to determine the nutritional status of clients.
11.2.6 Collects and analyzes anthropometric and body composition data to contribute to nutrition diagnoses.
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.
11.2.12 Gathers information that affects intake and nutrition and health status (e.g., cultural, ethnic, religious, lifestyle influencers, psychosocial, and social determinants of health).
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 Select interventions intended to resolve or improve nutrition diagnoses.
11.3.6 Develop 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.
11.3.10 Effectively documents and communicates nutrition assessment findings and nutrition diagnoses.
11.4.1 Identifies classifications of nutraceutical pharmacological agents and their action on the body.
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.
11.4.7 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.
11.5.4 Establishes new goals and nutrition care plans when original or interim goals are met.
13.2.1 Identifies determinants of health and influences on population health status.
13.2.3 Identifies individual, organization and government roles and responsibilities within public health and health care systems.
13.2.9 Examines trends and current issues that impact public and global health from existing, new and reemerging diseases that spread through travel and global trade.
13.3.6 Prioritizes goals and objectives based on health problems and health problem changeability.
13.4.2 Applies knowledge of local and global food markets, food production systems and nutrition regulations.
13.4.3 Makes recommendations to increase sustainable, resilient, and healthy food and water systems while reducing the impact on people, animals and the environment.