CPEU/CEU: 28.75
NOTE: Course Expiration Date: 12/04/2026. 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.
1.2.1 Recognizes and discloses any conflicts of interest, including any financial interests in products or services.
1.2.5 Respect intellectual property rights, including citations and recognition of the ideas and work of others
1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns and food and nutrition trends.
1.7.6 Applies knowledge of health determinants when planning, developing and implementing services, programs, interventions, meal plans and menus.
2.1.1 Assesses the communication needs of individuals, groups and populations to provide effective communication.
2.1.5 Evaluate the effectiveness of communication methods used to ensure understanding of presented information
2.2.4 Ensures written communications are timely, legible, accurate and professional in nature.
3.2.3 Interprets legal terminology used to establish nutrition regulations and policies to support knowledge translation.
4.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models.
7.2.2 Develops and provides education on safe food handling and sustainable practices to prevent and minimize contamination.
7.2.10 Demonstrates knowledge of the causes of foodborne illness and applies required practice to reduce risk.
7.4.3 Formulates a clear understanding of the nature of problems or the need for improvement to achieve desired outcomes.
7.4.4 Develops, modifies or implements strategies, techniques and tools for process or system improvement.
7.4.5 Establishes goals for improving the quality of services provided.
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.1.3 Evaluate the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
8.1.4 Integrates knowledge of macro- and micronutrients for digestion, absorption and metabolism throughout the lifespan in practice.
8.1.5 Demonstrates knowledge of nutrient requirements throughout the lifespan, and their role in health
promotion and disease prevention.
8.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.
8.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components.
8.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
8.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
11.1.2 Leads and facilitates product testing using industry standards to determine acceptability and viability, and to confirm desired outcomes.
11.1.3 Develops and implements evaluation tools and methodologies to test products and services.
11.1.4 Interprets and advises on food manufacturing standards, regulatory requirements, policies and national dietary guidelines to inform others and to support product development.
11.1.5 Incorporates market research, consumer insights and current evidence-based literature when developing new products and services.
11.2.1 Evaluates product characteristics, ingredients and claims in order to ensure accuracy and compliance with regulatory requirements.
11.2.6 Communicates product claims identifying validated product ingredients, indications and evidence-based characteristics.
11.2.9 Considers audience needs and product features and suggests adjustments to messaging and delivery methods accordingly.
13.1.8 Applies principles of food safety and sanitation in the design and purchase of equipment for the production and service of food.
13.2.1 Adheres to and communicates relevant regulations, dietary guidelines, and organizational policies in menu development and implementation.
13.2.2 Evaluate and incorporate individual and target group needs and requirements in the development of menu items.
13.2.3 Incorporates principles of food science and production in recipe development.
13.2.4 Evaluate menus to determine the capabilities of facilities and staff to support efficient and effective production.
13.2.6 Modifies recipes and menus to accommodate economic and cultural needs.
13.2.7 Develops recipes and menus for therapeutic diets in order to achieve nutritional goals and requirements.
13.2.9 Develop tools and measurements to evaluate menu items, quality of products, costs, nutritional values and client/patient needs.
13.2.10 Seeks and incorporates staff and client/patient feedback in developing menus and recipes.
13.4.4 Establishes inventory control procedures to ensure adequate and safe food, equipment and supplies, and to prevent loss and waste.
14.2.1 Establishes and maintains an operational budget.
14.3.1 Defines project parameters in collaboration with key stakeholders.
14.3.3 Communicates purpose and desired outcomes to stakeholders in order to achieve project objectives and goals.
14.3.6 Tracks progress and completion of deliverables and takes action to keep projects within scope.