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HNS 722.1x & 722.2x

Core Competencies for Dietitians (CD)
Upon completion of the supervised practice component of dietitian education, all graduates will be able to do the following:

 

  
1 Perform in accordance with the Code of Ethics for the Profession of Dietetics
2 Refer clients/patients to other dietetics professionals or disciplines when a situation is beyond one's level or area of competence (perform)
3 Participate in professional activities
4 Perform self-assessment, prepare a portfolio for professional development, and participate in lifelong learning activities
5 Participate in legislative and public policy processes as they affect food, food security, nutrition, and health care
6 Use current technologies for information and communication activities (perform)
7 Supervise documentation of nutrition assessment and interventions
8 Provide dietetics education in supervised practice settings (perform)
9 Supervise counseling, education, and/or other interventions in health promotion/disease prevention for patient/clients needing medical nutrition therapy for uncomplicated instances of common conditions, e.g., hypertension, obesity, diabetes, and diverticular disease
10 Supervise education and training for target groups
11 Develop and review educational materials for target populations (perform)
12 Participate in the use of mass media to promote food and nutrition
13 Interpret and incorporate new scientific knowledge into practice (perform)
14 Supervise quality improvement, including systems and customer satisfaction, for dietetics service and/or practice
15 Develop and measure outcomes for food and nutrition services and practice (perform)
16 Participate in organizational change and planning and in goal-setting processes
17 Participate in business or operating plan development
18 Supervise the collection and processing of financial data
19 Perform marketing functions
20 Participate in human resources functions
21 Participate in facility management, including equipment selection and design/redesign of work units
22 Supervise the integration of financial, human, physical, and material resources and services
23 Supervise production of food that meets nutrition guidelines, cost parameters, and consumer acceptance
24 Supervise development and/or modification of recipes/formulas
25 Supervise translation of nutrition into foods/menus for target populations
26 Supervise design of menus as indicated by the patient's/client's health status
27 Participate in applied sensory evaluation of food and nutrition products
28 Supervise procurement, distribution, and service within delivery systems
29 Manage safety and sanitation issues related to food and nutrition
30 Supervise nutrition screening of individual patients/clients
31 Supervise nutrition assessment of individual patients/clients with uncomplicated instances of common medical conditions, e.g., hypertension, obesity, diabetes, and diverticular disease
32 Assess nutritional status of individual patients/clients with complex medical conditions, e.g., renal disease, multisystem disease, organ failure, and trauma
33 Design and implement nutrition care plans as indicated by the patient's/client's health status (perform)
34 Manage monitoring of patients'/clients' food and/or nutrient intake
35 Select, implement, and evaluate standard enteral and parenteral nutrition regimens, i.e., in a medically stable patient to meet nutritional requirements where recommendations/adjustments involve primarily macronutrients (perform)
36 Develop and implement transitional feeding plans--i.e., conversion from one form of nutrition support to another, e.g., total parenteral nutrition to tube feeding to oral diet (perform)
37 Coordinate and modify nutrition care activities among caregivers (perform)
38 Conduct nutrition care component of interdisciplinary team conferences to discuss patient/client treatment and discharge planning
39 Refer patients/clients to appropriate community services for general health and nutrition needs and to other primary care providers as appropriate (perform)
40 Supervise screening of the nutritional status of the population and/or community groups
41 Conduct assessment of the nutritional status of the population and/or community groups
42 Provide nutrition care for people of diverse cultures and religions across the lifespan, i.e., infancy through geriatrics (perform)
43 Conduct community-based health promotion/disease prevention programs
44 Participate in development and evaluation of a community-based food and nutrition program
45 Supervise community-based food and nutrition programs
46 Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers

 

Emphasis Areas:
The core competencies ensure that everyone enrolled in a DI program has learning experiences reflecting the breadth of dietetics practice. The core provides the broad base of diverse experiences necessary for the future career mobility illustrated in the model for dietetics practice.

All dietitian-education supervised practice programs must offer at least one emphasis area. The emphasis areas are not intended to prepare specialists or advanced level practitioners as defined for credentialing purposes. Competencies for each emphasis area build on the core competencies and are designed to begin to develop the depth necessary for future proficiency in that area of dietetics practice. More experience in at least one area provides a model for learning throughout one’s professional life.

The Brooklyn College Dietetic Internship created a unique emphasis area based on environmental resources and identified needs.

 

Independent Practice (IP) Competencies:
NT2: Integrate pathophysiology into medical nutrition therapy recommendation.

NT7: Perform basic physical assessment

CD13. Interpret and incorporate new scientific knowledge into practice (perform)

BE2: Develop business or operating plan

Participate in cultural diversity sensitivity

Conduct analysis of alternative medicine use in a culturally diverse population.

Develop guidelines and educational material for use of alternative medicine in a culturally diverse group.

Develop effective methods of behavior change using self-management theories.