CPEU/CEU: 35
NOTE: Course Expiration Date: 03/31/2028. 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.
1.1.3 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.
1.3 Recognizes and manages situations with ethical implications.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups and populations.
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.
4.2.8 Challenges, encourages and supports others to take action to advance the profession.
5.1.1 Demonstrates effective problem solving and 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 in order to inform decision-making.
5.2.1 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.
5.2.4 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 make adjustments when needed.
7.1.1 Identifies gaps in evidence to determine research priorities.
7.1.2 Uses established benchmarking to inform practice.
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.
8.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
8.2.6 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, clients/patients, public and organizations.
8.4.3 Formulates a clear understanding of the nature of problems or the need for improvement to achieve desired outcomes.
8.4.4 Develops, modifies or implements strategies, techniques and tools for process or system improvement.
8.4.7 Uses established benchmarking and best practices to inform practice.
9.1.1 Interprets and applies 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 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 to 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.
9.4.1 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 Identifies research gaps to support conscious decision-making.
10.2.1 Evaluates learning needs of individuals and target groups.
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.
12.2.5 Reviews and evaluates science and evidence-based literature to validate claims
12.2.7 Educates project team on nutrition claims using current science and evidence-based literature.
13.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.
13.1.3 Collaborates with community partners and stakeholders in promoting health and disease prevention.
13.2.1 Identifies determinants of health and influences on population health status.
13.2.2 Identifies and reviews evidence-based literature to create programs and to justify needs and actions.
13.2.3 Identifies individual, organization and government roles and responsibilities within public health and health care systems.
13.2.10 Examines the impact of global food supply and sustainability in order to identify target population needs and barriers.
13.3.1 Designs programs, interventions, or initiatives based on assessment and surveillance data and evidence-based literature.
13.3.5 Takes into consideration World Health Organization and public health policies and standards to design programs, initiatives and interventions.
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 increase sustainable, resilient, and healthy food and water systems while reducing impact on people, animals and the environment.
13.4.4 Makes recommendations to prevent and divert wasted food throughout the food system.
13.4.5 Identifies and creates partnerships with local and global food growers and producers to increase access to nutrient-dense food/crops that are affordable, culturally relevant, environmentally friendly, efficient, resilient and substantiable.
14.2.3 Incorporates principles of food science and production in recipe development.