CPEU/CEU: 26
NOTE: Course Expiration Date: 8/12/2028. 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.
1.1.3 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.
1.1.6 Recognizes and exercises professional judgment within the limits of individual qualifications.
1.2 Demonstrates integrity in personal and organizational behaviors and practices.
1.4.1 Communicates risks, benefits, disadvantages, alternatives to, and costs of proposed treatment plans, contracts, or scope of
work.
1.4.2 Confirms client’s and/or substitute decision-maker’s goals for care and understanding of nutrition findings and interventions before
proceeding with services or nutrition care plans.
1.4.4 Demonstrates awareness that informed consent is an ongoing process.
1.5.1 Builds rapport and trust within relationships while respecting professional boundaries.
1.5.3 Demonstrates sensitivity to power imbalance.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups, and populations.
1.7.1 Recognizes and respects cultural and racial diverse backgrounds to effectively interact and build meaningful relationships
with others (e.g., clients, employees, inter- and intra-professional team members, and community and professional groups).
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.
1.7.3 Develops awareness of one’s own personal beliefs and values to inform and reduce biases.
1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns, and food and nutrition trends.
2.1.1 Applies cultural humility and competence, and consideration for social determinants of health in a variety of settings (e.g., health
care, education, business) to show respect for individuals, groups, and populations.
2.2.1 Recognizes and respects varied perspectives to effectively interact and build meaningful relationships with others (e.g., clients, students/interns, employees, inter- and intra-professional team members, and community and professional groups).
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.
2.3.3 Evaluates and addresses inequity and health disparities associated with social determinants of health.
2.4.4 Reflects in practice and communications with others, understanding of the influence of social determinants of health, including
culture, health literacy, and socioeconomic status on an individual’s personal health/illness experiences and access to healthcare
services and resources.
3.1 Adapts communication methods and skills to meet the needs of audiences.
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 Demonstrates effective communication skills.
3.2.1 Uses verbal, non-verbal, and contextual factors to gain situational understanding for appropriate response.
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.
4.1.1 Identifies strengths and opportunities in self and in others.
4.1.6 Takes an active role in sharing information and knowledge.
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.
5.1.6 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 the 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.
7.1.2 Uses established guidelines to inform practice.
7.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
7.8.4 Applies various theories and approaches to learning and education.
9.1.1 Interprets and applies the appropriate evidence-based literature and standards for determining nutritional needs of target audiences.
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.
9.3.1 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.
9.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
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.
10.2.1 Evaluates learning needs of individuals and target groups.
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.
10.3.4 Takes into consideration the stakeholder and cultural needs of audiences and makes appropriate modifications to education materials.
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.
10.4.5 Selects and uses appropriate content and teaching methods to meet individual and group needs.
10.4.6 Implements individualized teaching plans to promote, maintain, and enhance nutritional health and learning.
10.5.1 Develops and uses evaluation instruments to assess education outcomes.
10.5.2 Obtains feedback on teaching style and content delivery methods used.
10.5.3 Analyzes and synthesizes collated data to recommend and make modifications to education and programs.
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.
10.6.7 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.
10.6.11 Refers client/patient to appropriate professionals when counseling, therapy, or mental health status is beyond competence and legislative scope of practice.
11.2.2 Interviews clients/patients and reviews health records to collect information about medical history and food and nutrition intake.
11.2.4 Assesses client/patient physical activity levels to determine nutrition requirements.
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.
11.3.1 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.
11.3.9 Leads the implementation of nutrition interventions in collaboration with clients/patients and the interprofessional team.
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.