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MS-DI Program Core Competencies

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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: Apply evidence-based guidelines, systematic reviews and scientific literature.
CRDN 1.3: Justify programs, products, services and care using appropriate evidence or data.
CRDN 1.4: Evaluate emerging research for application in nutrition and dietetics practice.
CRDN 1.5: Conduct projects using appropriate research methods, ethical procedures and data analysis.
CRDN 1.6: Incorporate critical-thinking skills in overall practice.
Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for
the professional dietitian nutritionist 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 Nutrition
and Dietetics Practice 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 interpersonal teams.
CRDN 2.5: Assign duties to NDTRs and/or support personnel as appropriate.
CRDN 2.6: Refer clients and patients to other professionals and services when needs are beyond
individual scope of practice.
CRDN 2.7: Apply leadership skills to achieve desired outcomes
CRDN 2.8: Demonstrate negotiation skills.
CRDN 2.9: Participate in professional and community organizations.
CRDN 2.10: Demonstrate professional attributes in all areas of practice.
CRDN 2.11: Show cultural competence/ sensitivity in interactions with clients, colleagues and staff.
CRDN 2.12: Perform self-assessment and develop goals for self-improvement throughout the program.
CRDN 2.13: Prepare a plan for professional development according to Commission on Dietetic
Registration guidelines.
CRDN 2.14: Demonstrate advocacy on local, state or national legislative or regulatory issues or policies impacting the nutrition and dietetics profession.
CRDN 2.15: Practice and/or role play mentoring and precepting others.
Domain 3. Clinical and Customer Services: Development and delivery of information,
products and services to individuals, groups and populations.
CRDN 3.1: Perform the Nutrition Care Process and use standardized nutrition language 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: Demonstrate effective communications skills for clinical and customer services in a
variety of formats and settings.
CRDN 3.4: Design, implement and evaluate presentations to a target audience.
CRDN 3.5: Develop nutrition education materials that are culturally and age appropriate and
designed for the literacy level of the audience.
CRDN 3.6: Use effective education and counseling skills to facilitate behavior change.
CRDN 3.7: Develop and deliver products, programs or services that promote consumer health,
wellness and lifestyle management.
CRDN 3.8: Deliver respectful, science-based answers to client questions concerning emerging
trends
CRDN 3.9: Coordinate procurement, production, distribution and service of goods and services,
demonstrating responsible use of resources.
CRDN 3.10: 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 of human resources.
CRDN 4.2: Perform management functions related to safety, security and sanitation that affect
employees, customers, patients, facilities and food.
CRDN 4.3: Conduct clinical and customer service quality management activities.
CRDN 4.4: Apply current informatics technology to develop, store, retrieve and disseminate
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: Explain 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.

Last updated: 8/13/2021