CPEU/CEU: 1
NOTE: Course Expiration Date: 1/14/2029. 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.
1.5.1 Builds rapport and trust within relationships while respecting professional boundaries.
2.4.1 Demonstrates, teaches or facilitates environmentally friendly and sustainable practices that support accessible and healthful food, water, and reduce waste and positively impact the health and well-being of individuals and populations.
3.2.3 Delivers accurate and credible messaging.
4.1.3 Demonstrates ability to proactively develop and manage change.
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.
4.2.8 Challenges, encourages and supports others to take action to advance the profession.
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.
5.1.6 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.
5.2.5 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.
7.1.1 Identifies gaps in evidence to determine research priorities.
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.
8.2.1 Applies knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption.
8.2.3 Communicates the role of sustainable food practices and food and water insecurity for populations.
8.2.4 Identifies and analyzes insecurities in food and water systems.
8.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
8.4.1 Utilizes valid quality management tools to track and analyze data and to inform decisions.
8.4.3 Formulates a clear understanding of the nature of problems or the need for improvement to achieve desired outcomes.
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.
9.1.4 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.
9.3.1 Discusses with clients and provides guidance on the Physical Activity (PA) Guidelines for Americans and the relationships between exercise, health, and disease prevention.
9.3.4 Assesses clients’ emotions toward nutrition-related statements or phenomenon, body image/preoccupation with food and weight, and readiness to change nutrition-related behaviors.
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.
9.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
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.
10.4.7 Demonstrates competent use of technology to enhance learning experiences and the delivery of information.
10.6.1 Assesses client/patient nutritional needs and appropriateness of the counseling.
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.
11.1.3 Analyzes nutrition screening results to determine risk for malnutrition and/or other nutrition-related problem(s).
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.
11.2.8 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.
11.2.12 Analyzes and synthesizes assessment data and findings to provide evidence of 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 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.
11.4.1 Identifies nutrition-related pharmacological agents and their actions 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 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.
12.1.4 Interprets and advises on food manufacturing standards, regulatory requirements, policies and national dietary guidelines to inform others and to support product development.
12.2.1 Evaluates product characteristics, ingredients and claims to ensure accuracy and compliance with regulatory requirements.
12.2.6 Communicates product claims identifying validated product ingredients, indications and evidence-based characteristics.
12.2.11 Develops evidence-based scientific information that is clear, and client-/patient-focused.
13.1.3 Collaborates with community partners and stakeholders in promoting health and disease prevention.
13.1.4 Influences legislation, regulation, and policy changes to impact nutrition and well-being in the community.
13.2.1 Identifies social determinants of health and influences on population health status.
13.2.3 Identifies individual, organization and government roles and responsibilities within public health and healthcare systems.
13.2.8 Examines the impact of global food supply and sustainability to identify target population needs and barriers.
13.2.9 Examines how globalization impacts food and nutrition and diseases in developing countries.
13.3.3 Takes into consideration any social, economic, environmental and health implications when developing programs.
13.3.6 Prioritizes goals and objectives based on health problems and health problem changeability.
13.4.1 Communicates with stakeholders using agricultural terminology and concepts.
13.4.2 Applies knowledge of local and global food markets, food production systems, and nutrition regulations.
13.4.3 Makes recommendations to conserve water and energy and choose sustainable, and healthy food and water systems while reducing impact on people, wildlife, and the environment.
13.4.5 Identifies partnerships and builds relationships with local and global food producers to increase access to nutrient-dense crops that are affordable, culturally relevant, affordable and sustainable.