| 1.
|
Screen and assess individuals for nutritional risk. (I)
|
| 2.
|
Measure and calculate body composition for healthy individuals and
those with common health conditions. (I)
|
| 3.
|
Describe the different approaches to analyzing adequacies of a diet
and explain the limitations and appropriate uses of each. (I,II)
|
| 4.
|
Apply the different approaches in analyzing various normal and
therapeutic diets. (II)
|
| 5.
|
Develop diets that meet current public health dietary guidelines, with
variation in caloric levels and relative intakes of carbohydrates,
fats, and protein intakes. (II)
|
| 6.
|
Develop diets that reflect therapeutic modifications. (III)
|
| 7.
|
Calculate diets for common health conditions, i.e. health conditions
addressed by health promotion/disease prevention activities or chronic
diseases of the general population, e.g., hypertension, obesity,
diabetes, diverticular disease. (III)
|
| 8.
|
Calculate basic enteral and parenteral nutrition formulas. (III)
|
| 9.
|
Describe strategies to assess need for adaptive feeding techniques and
equipment. (III)
|
| 10.
|
Compare the science and the art of nutrition education and apply to
the needs of culturally and economically diverse adult learners. (IV)
|
|