Skip to main content

MS-DI Program Core Competencies

Program Links

Masters Degree in Nutrition and Foods Learning Objectives

Research methodology

Upon completing the Master of Science degree with a major in Nutrition and Foods and the Dietetic Internship Certificate program option, graduates can integrate scientific information and research into practice.

Apply theory to practice to facilitate behavior change

Upon completing the Master of Science degree with a major in Nutrition and Foods and Dietetic Internship Certificate program option, graduates can use effective marketing, counseling, and education skills to facilitate behavior change.

Exhibit understanding of advanced concepts and theory in nutrition and foods

Students will demonstrate mastery-level in NTFS 7612 Professional Development course. The assessment will be a comprehensive examination.

Core Competencies for the RD

Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.
CRDN 1.1: Select indicators of program quality and/or customer service and measure achievement of objectives.
CRDN 1.2: Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetic practice.
CRDN 1.3: Justify programs, products, services, and care using appropriate evidence or data.
CRDN 1.4: Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies.
CRDN 1.5: Incorporate critical-thinking skills in overall practice.
Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for
the nutrition and dietetics practitioner level of practice.
CRDN 2.1: Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.
CRDN 2.2: Demonstrate professional writing skills in preparing professional communications.
CRDN 2.3: Demonstrate active participation, teamwork and contributions in group settings.
CRDN 2.4: Function as a member of interprofessional teams.
CRDN 2.5: Work collaboratively with NDTRs and/or support personnel in other disciplines.
CRDN 2.6: Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
CRDN 2.7: Apply change management strategies to achieve desired outcomes.
CRDN 2.8: Demonstrate negotiation skills.
CRDN 2.9: Actively contribute to nutrition and dietetics professional and community organizations.
CRDN 2.10: Demonstrate professional attributes in all areas of practice.
CRDN 2.11: Show cultural humility in interactions with colleagues, staff, clients, patients and the public.
CRDN 2.12: Implement culturally sensitive strategies to address cultural biases and differences.
CRDN 2.13: Advocate for local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
Domain 3. Clinical and Client Services: Development and delivery of information, products and services to individuals, groups, and populations.
CRDN 3.1: Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups and populations of differing ages and health status, in a variety of settings.
CRDN 3.2: Conduct nutrition focused physical exams.
CRDN 3.3: Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition-related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B12 or iron supplementation)
CRDN 3.4: Provide instruction to clients/patients for self-monitoring blood glucose, considering diabetes medication and medical nutrition therapy plan.
CRDN 3.5: Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes; if available, assist in the process of placing nasogastric or nasoenteric feeding tubes.
CRDN 3.6: Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.
CRDN 3.7: Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media.
CRDN 3.8: Design, implement and evaluate presentations to a target audience.
CRDN 3.9: Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
CRDN 3.10: Use effective education and counseling skills to facilitate behavior change.
CRDN 3.11: Develop and deliver products, programs or services that promote consumer health, wellness, and lifestyle management.
CRDN 3.12: Deliver respectful, science-based answers to client/patient questions concerning emerging trends.
CRDN 3.13: Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
CRDN 3.14: Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
Domain 4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
CRDN 4.1: Participate in management functions of human resources (such as hiring, training and scheduling).
CRDN 4.2: Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities, and food.
CRDN 4.3: Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).
CRDN 4.4: Apply current information technologies to develop, manage and disseminate nutrition information and data.
CRDN 4.5: Analyze quality, financial or productivity data for use in planning.
CRDN 4.6: Propose and use procedures as appropriate to the practice setting to promote
sustainability, reduce waste and protect the environment.
CRDN 4.7: Conduct feasibility studies for products, programs or services with consideration of
costs and benefits.
CRDN 4.8: Develop a plan to provide or develop a product, program or service that includes a
budget, staffing needs, equipment and supplies.
CRDN 4.9: Engage in the process for coding and billing for nutrition and dietetic services to obtain reimbursement from public or private payers, fee-for-service, and value-based payment systems.
CRDN 4.10: Analyze risk in nutrition and dietetics practice such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness).
Domain 5. Leadership and Career Management: Skills, strengths, knowledge, and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.
CRDN 5.1: Perform self-assessment that includes awareness in terms of learning and leadership.
CRDN 5.2: Identify and articulate one’s skills, strengths, knowledge, and experience relevant to the position desired and career goals.
CRDN 5.3: Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
CRDN 5.4: Advocate for opportunities in the professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage or asking for a promotion).
CRDN 5.5: Demonstrate the ability to resolve conflict.
CRDN 5.6: Promote team involvement and recognize the skills of each member.
CRDN 5.7: Mentor others.
CRDN 5.8: Identify and articulate the value of precepting.

Last updated: 10/28/2021