CPEU/CEU: 25
NOTE: Course Expiration Date: 12/16/2028. 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 of practice.
1.1.5 Integrates new knowledge and skills into practice.
1.1.8 Collaborates with others, seeks counsel and makes referrals as needed.
1.3.2 Uses an ethical framework to guide decisions.
1.5.1 Builds rapport and trust within relationships while respecting professional boundaries.
1.7.2 Recognizes the importance of diversity, orientation, social and cultural norms that may have an impact on individuals, groups and plans of care.
1.7.4 Implements strategies and creates culturally sensitive and diverse resources to support diverse populations.
1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns and food and nutrition trends.
2.1.2 Develops awareness of one’s own personal biases, privilege, beliefs and values to inform understanding of and reduce biases.
2.1.4 Applies knowledge of cultural foods, religious traditions, eating patterns, client values, and food and nutrition principles when developing nutrition and dietetics services to be comprehensive of all individuals in target population.
2.1.5 Assesses the client’s need for language and interpretive services and take steps to support access to these services.
2.2.2 Recognizes the importance of differences, orientation, social and cultural norms that may have an impact on individuals, groups and plans of nutrition care, services or education.
2.2.3 Implements strategies to identify or create culturally relevant resources to support the needs of target population(s) through multiple mediums.
2.3.1 Demonstrates dedication towards integrating behaviors that support cultural humility in the delivery of nutrition and dietetics care, services, education and advocacy.
3.1.1 Assesses the communication needs of individuals, groups and populations to provide effective communication.
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.
3.1.5 Evaluates the effectiveness of communication methods used to ensure understanding of presented information.
3.2.2 Delivers information in a respectful and professional manner.
3.2.3 Delivers accurate and credible messaging.
3.3.2 Considers and respects the opinions, creativity, values, beliefs and perspectives of others.
3.3.4 Collaborates with others when knowledge, skill or experience are beyond their competence level.
4.1.6 Takes an active role in sharing information and knowledge.
4.2.3 Interprets legal terminology used to establish nutrition regulations and policies to support knowledge translation.
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 identification and solving as well as professional judgment to address needs.
5.1.2 Interprets and integrates evidence-based research and literature in decision making.
5.1.3 Identifies misinformation and inaccurate information to inform decision making.
5.1.5 Demonstrates effective, appropriate and timely consultation with experts and others.
5.1.6 Recognizes situations where nutrition and dietetics services should be adjusted, limited, modified or discontinued.
5.2.1 Identifies potential or existing opportunities and challenges.
5.2.2 Understands impact of own values, beliefs and professional and personal biases on decision making.
5.2.3 Demonstrates insight concerning personal expertise and limitations.
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 makes adjustments when needed.
7.1.2 Uses established guidelines to inform practice.
7.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
7.2.4 Identifies research gaps to support conscious decision making.
7.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
8.1.6 Identifies safety issues, risks, efficacies, benefits and limitations of interventions.
8.2.2 Develops and provides education on safe food procurement and handling and sustainable practices to prevent and minimize contamination.
8.4.5 Establishes specific, measurable, achievable, realistic, and timely goals for improving quality of services provided.
8.4.7 Uses accepted benchmarking and best practices to inform practice.
9.1.1 Interprets and applies the appropriate 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 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 Keeps abreast of and incorporates current evidence-based practice related to the management of diseases and clinical conditions.
9.2.3 Seeks and analyzes new scientific information and how it impacts medical nutrition therapy.
9.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
9.3.10 Refers clients to qualified professionals based on needs 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 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 Critically evaluates the safety and efficacy of traditional and pharmaceutical models as it applies to nutrition and dietetics.
9.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management and meet client needs.
9.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components.
9.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
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.
10.2.4 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.
10.3.3 Develops educational materials considering the client’s literacy, cognitive and physical functional levels to achieve objectives.
10.3.4 Takes into consideration the stakeholder and cultural needs of audiences and makes appropriate modifications to education materials.
10.4.1 Takes into consideration special needs and disabilities and provides accommodations.
10.4.3 Assesses and identifies the current knowledge, skills, and cultural influences of populations.
10.4.4 Adjusts teaching plans and delivery to make them accessible, culturally sensitive, and meet the needs of individuals, groups and populations.
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 education.
10.6.4 Identifies indications, contraindications, benefits, risks and limitations of counseling or behavior change therapy.
10.6.5 Demonstrates an understanding of transference and countertransference in therapeutic relationships.
10.6.6 Determines client/patient expectations and aspirations and manages situations wherein these expectations cannot be met.
10.6.10 Evaluates the effectiveness of counseling or therapy and makes modifications as required.
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 using standardized, validated, or reliable tools to identify client/patient risks and levels of criticality, and to direct services.
11.1.3 Analyzes nutrition screening results to determine risk for malnutrition and/or other nutrition-related problem(s).
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 interaction.
11.2.4 Assesses client/patient physical activity levels to determine nutrition requirements.
11.2.5 Conducts nutrition-focused physical examinations and analyzes findings to determine nutritional status.
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 patient-appropriate predictive equations.
11.2.8 Recommends and/or orders biochemical tests and analyzes results to provide evidence of a diagnoses and support plans of care.
11.2.9 Gathers and evaluates information that affects intake and nutrition and health status (e.g., behaviors, beliefs, knowledge, cultural, religious, ethnic, psychosocial, and social determinants of health) that influence nutrition and health.
11.2.10 Assesses cognitive and physical attributes that affect nutritionrelated tasks (e.g., self-feeding and other activities of daily living [ADLs]) and instrumental ADLs (e.g., shopping and food preparation).
11.2.11 Analyzes nutrition-related diagnostic test results (e.g., fluoroscopy, swallowing evaluation, enteral feeding tube placement) to inform nutrition diagnoses.
11.2.12 Analyzes and synthesizes assessment data and findings to provide evidence of nutrition diagnoses.
11.2.13 Formulates problem statements (e.g., problem, etiology and signs/symptoms [PES]) using nutrition care process and standardized terminology to communicate nutrition diagnoses and support quality improvement projects and interoperable computer exchange including transitions of care.
11.2.15 Evaluate changes in measurable assessment data to communicate progress and/or resolution of nutrition diagnoses.
11.2.16 Compare and evaluate nutrition assessment data against appropriate standards and norms based on the client population, setting, and goals for care.
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 resolving nutrition diagnoses; 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 through addressing the causes and/or contributing factors.
11.3.5 Establishes and implements nutrition care plans, defining the time, frequency, and duration of interventions.
11.3.6 Develops nutrition prescriptions to communicate clients’/patients’ customized diet, considering client values and nutrition needs.
11.3.7 Recommends nutrition support, therapeutic diets and dietary and oral nutrition supplements.
11.3.8 Initiates or modifies orders for nutrition support, therapeutic diets and dietary and oral supplements
11.3.9 Leads the implementation of nutrition interventions in collaboration with clients/patients and the interprofessional team.
11.4.1 Identifies nutrition-related 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.
11.4.7 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 communicates factors and barriers affecting client/patient progress in meeting goals.
11.5.3 Adjusts interventions based on client/patient progress in meeting established goals and resolving nutrition diagnoses.
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.
11.6.1 Maintains clear, accurate and appropriate patient/client records according to organizational policies, standards and state and federal regulations.
13.2.1 Identifies social determinants of health and influences on population health status.
14.2.1 Adheres to and communicates relevant regulations, dietary guidelines, and organizational policies in menu development and implementation.
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 to achieve clients’ nutritional goals and requirements.