| 1.
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Interpret and apply medical record information to individual nutrition
screenings and assessments. (I)
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| 2.
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Apply knowledge and skills in interpersonal communication,
interviewing, and public speaking to nutritional screening,
assessments, counseling and educational sessions. (I, V)
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| 3.
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Perform and document nutrition screenings, assessments, and
intervention. (I, V)
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| 4.
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Provide nutrition care for individuals of diverse ages, cultural, and
religious backgrounds. (II, V)
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| 5.
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Select, monitor, and evaluate standard enteral nutrition regimens;
e.g., to meet nutritional requirements in a medically stable patient
where recommendations/adjustments involve primarily macronutrients.
(III, V)
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| 6.
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Perform nutrition assessments for individual patients/clients with
complex medical conditions; e.g., renal failure, multi-system organ
failure, and trauma. (IV, V)
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| 7.
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Assess, educate, counsel, and monitor patients/clients in disease
prevention, health promotion and medical nutrition therapy for common
conditions, e.g., hypertension, obesity, diabetes, and diverticular
disease. (IV, V)
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| 8.
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Design and implement nutrition care plans as indicated by patients
health status. (V)
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| 9.
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Develop, measure, and document outcomes for food and nutrition
services and practice. (V)
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| 10.
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Develop and conduct education and training sessions for target
populations. (V)
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| 11.
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Provide dietetics education in supervised inpatient and outpatient
settings. (V)
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| 12.
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Participate in multidisciplinary team conferences to discuss
patient/client treatment and discharge planning. (V)
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|---|
I. Basic Medical Nutrition Therapy Skills
A. Medical terminology review
2. Open vs. closed questions
D. Water, Electrolytes, and Acid-Base Balance
1. Hydration and fluid requirements
3. Fluid/electrolyte imbalances
4. Acid-base balance/imbalance
b. Anthropometric measurements
a. Medications and treatment
c. Pathological and genetic conditions
d. Social, psychological, and economical factors
1. Dietary intake measures
G. Patient counseling and education
1. Theories and approaches
2. Interpersonal communication
II. Nutritional Care for Special Populations
2. Nutritional requirements
3. Nutritional assessment
E. Cultural and religious
II. Nutritional Care for Special Populations
2. Nutritional requirements
3. Nutritional assessment
b. Minimum Data Set (MDS)
c. Resident Assessment Protocol (RAP)
E. Cultural and Religious
III. Nutrition Support
A. Routine and transitional diets
1. Individual nutrient and energy needs
2. Routine hospital diets
3. Techniques to increase nutrient and/or energy intake
B. Enteral Tube Nutrition
1. Indications and contraindications
4. Assessing nutrient and energy needs
1. Indications and contraindications
4. Assessing nutrient and energy needs
IV. Nutritional Care for Specific Conditions
1. Prevention of sensitization
B. Upper digestive tract disorders
1. Approaches to common symptoms
2. Nutritional assessment
2. Nutritional assessment
2. Diets for ostomy patients
F. Cardiovascular disease
4. Drug/nutrient interaction
1. Nutritional assessment
4. Hemodialysis/peritoneal dialysis
5. Drug/nutrient interaction
3. Enteral versus parenteral support
I. Inborn errors of metabolism
2. Primary imbalance in metabolic relationships
V. Supervised Practice Applications
1. Conduct general health assessments
2. Conduct and document nutritional screening, assessment, and
evaluation for common medical conditions
3. Assist with nutritional screening, assessment, and
evaluation of patients with complex medical conditions
4. Participate in the nutritional care for individuals of
diverse ages, cultural, and religious backgrounds
5. Implement and design nutrition care plans
6. Initiate client/patient referrals when appropriate
7. Monitor and evaluate nutrient intake and progress
8. Complete required documentation for long term care patients;
e. . assessment, MDS, RAP, and care plan
9. Develop, measure, and document outcomes for nutrition
services and practice
10. Supervise translation of nutrition into foods/menus for
target populations
1. Implement routine and transitional feeding plans
2. Participate in selection, monitoring, and evaluation enteral
regimens
3. Participate in selection, monitoring, and evaluation of
parenteral regimens
1. Educate patients in disease prevention and health promotion
2. Conduct an educational session for a target group with a
common medical condition
3. Provide dietetic education/counseling in an inpatient
clinical setting
4. Provide dietetic education/counseling in an outpatient
setting
5. Revise or develop educational materials
D. Professional development and growth
1. Perform ethically in accordance with the values of the
American Dietetic Association (ADA)
2. Participate in performance review and self-evaluation
3. Participate in multidisciplinary team conferences to discuss
patient/client treatment and discharge planning
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