DIT 201P - Dietetic Supervised Practice 1

1. Access data, references, patient education materials, consumer and other information from credible sources. (CNDT 1.1)
2. Evaluate information to determine if it is consistent with accepted scientific evidence. (CNDT 1.2)
3. Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria. (CNDT 1.3)
4. Implement actions based on care plans, protocols, policies and evidence-based practice. (CNDT 1.4)
5. 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)
6. Use clear and effective oral and written communication. (CNDT 2.2)
7. Prepare and deliver sound food and nutrition presentations to a target audience. (CNDT 2.3)
8. Function as a member of interprofessional teams. (CNDT 2.5)
9. 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)
10. Demonstrate professional attributes in all areas of practice. (CNDT 2.8)
11. Show cultural competence in interactions with clients, colleagues and staff. (CNDT 2.9)
12. Participate in advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession. (CNDT 2.12)
13. Perform nutrition screening and identify clients or patients to be referred to a registered dietitian nutritionist. (CNDT 3.1)
14. Perform specific activities of the Nutrition Care Process as assigned by registered dietitian nutritionists in accordance with the Scope of Nutrition and Dietetics Practice for individuals, groups and populations in a variety of settings. (CNDT 3.2)
15. Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters and health needs. (CNDT 3.6)
16. Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals. (CNDT 3.7)
17. Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services. (CNDT 4.1)
18. Perform supervisory, education and training functions. (CNDT 4.2)
19. Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data. (CNDT 4.3)
20. Participate in development of a plan for a new service including budget. (CNDT 4.4)
21. Implement and adhere to budgets. (CNDT 4.5)
22. Assist with marketing clinical and customer services. (CNDT 4.6)
23. Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment. (CNDT 4.7)

1. Fire safety and accident prevention
2. Sanitation and safety in the foodservice operation
3. Recipe standardization and costing
4. Inventory, storage and handling of goods in the foodservice operation
5. Employee selection and evaluation
6. Orientation of new employees
7. Supervision and management of employees
8. Special event planning
9. Nutrition care assessment and planning for clients with disorders such as gastrointestinal, cardiovascular, renal and kidney, cancer, HIV\AIDS, over nutrition/under nutrition, diabetes and conditions requiring enteral and parenteral nutrition support

• Critical Thinking and Problem Solving

Course and Section Search