Core Competencies
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Upon completion of the Georgia Southern Dietetic Internship, graduates will:
Community Nutrition emphasis:
- Plan, develop, implement, manage and evaluate a community-based food and nutrition event
- Demonstrate effective management and operation of community nutrition organization
School Nutrition emphasis:
- Plan, develop, implement, manage and evaluate a promotional/theme event for a school nutrition program
- Evaluate customer acceptance of a school nutrition program; plan, develop and implement a strategy to improve customer acceptance and increase participation
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: 1/6/2021