DIT 209P - Dietetic Supervised Practice 2

1. Observe and participate in the activities of the practicum site to gain an understanding of the mission, services provided and population served by the organization.
2. Identify the role that nutrition/food services play in the organization.
3. Create and implement a project(s) that supports the mission of the organization while lending a nutrition education component, permitting student presentation and engagement with a targeted audience.
4. Access data, references, patient education materials, consumer and other information from credible sources (CNDT 1.1.).
5. Evaluate information to determine if it is consistent with accepted scientific evidence (CNDT 1.2).
6. Implement actions based on care plans, protocols, policies and evidence-based practice (CNDT 1.4).
7. Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics (CNDT 2.1).
8. Use clear and effective oral and written communication (CNDT 2.2).
9. Prepare and deliver sound food and nutrition presentations to a target audience (CNDT 2.3).
10. Refer situations outside the nutrition and dietetics technician scope of practice or area of competence to a registered dietitian nutritionist or other professional (CNDT 2.6).
11. Participate in professional and community organizations (CNDT 2.7).
12. Demonstrate professional attributes in all areas of practice (CNDT 2.8).
13. Show cultural competence in interactions with clients, colleagues and staff (CNDT 2.9).
14. Perform specific activities of the Nutrition Care Process as assigned by registered dietitian nutritionists in accordance with the Scope of Nutrition Dietetics Practice for individuals, groups and populations in a variety of settings (CNDT 3.2).
15. Provide for individuals, groups and populations in a variety of settings (CNDT 3.3).
16. Promote health improvement, food safety, wellness and disease prevention for the general population (CNDT 3.4).
17. Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the educational level of the audience (CNDT 3.5).
18. Present an education session to a target population (CNDT 3.6).
19. Assist with marketing clinical and customer services (CNDT 4.6).
20. Identify and articulate the value of precepting (CNDT 5.7).

 Listed Topics

1. Provision of nutrition education to the public in general or to a particular life cycle stage
2. Examination of nutrition education resources

• Communication
• Critical Thinking & Problem Solving

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