Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.

Select and use appropriate current information technologies
to locate and apply evidence-based guidelines and protocols.

Apply critical thinking skills.

Demonstrate effective and professional oral and written
communication and documentation

Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics

Assess the impact of a public policy position on the nutrition and dietetics profession.

Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.

Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates

Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.

Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination

Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.

Defend a position on issues impacting the nutrition and dietetics profession.

Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose
nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions

Develop an educational session or program/educational strategy for a target population.

Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups

Practice routine health screening assessments, including measuring blood pressure and conducting waived point of-
care laboratory testing (such as blood glucose or cholesterol).

Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease

Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.

Apply management theories to the development of programs or services.

Evaluate a budget/financial management plan and interpret financial data.

Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.

Apply the principles of human resource management to different situations.

Apply safety and sanitation principles related to food, personnel and consumers

Explain the processes involved in delivering quality food and nutrition services.

Evaluate data to be used in decision-making for continuous quality improvement.

Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.

Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.

Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).

Practice resolving differences or dealing with conflict.

Promote team involvement and recognize the skills of each member

Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.