Knowledge
Requirements and Learning Outcomes for Didactic
Program in Dietetics
1:
Scientific and Evidence Base of Practice:
integration
of scientific information and research into practice
KR 1.1.
The
curriculum must reflect the scientific basis of the dietetics
profession and
must include research methodology, interpretation of research
literature and
integration of research principles into evidence-based practice.
KR 1.1.a.
Learning
Outcome: Students are able to demonstrate how to locate, interpret,
evaluate
and use professional literature to make ethical evidence-based practice
decisions.
KR 1.1.b.
Learning
Outcome: Students are able to use current information technologies
to locate
and apply evidence-based guidelines and protocols, such as the ADA
Evidence
Analysis Library, Cochrane Database of Systematic Reviews and the U.S.
Department
of Health and Human Services, Agency for Healthcare Research and
Quality,
National Guideline Clearinghouse Web sites.
2:
Professional Practice Expectations: beliefs, values, attitudes
and behaviors for the professional dietitian level of practice.
KR
2.1.
The curriculum must include opportunities to develop a variety of
communication
skills sufficient for entry into pre-professional practice.
KR
2.1.a.
Learning Outcome: Students are able to demonstrate effective and
professional oral and written communication and documentation and use
of
current information technologies when communicating with individuals,
groups
and the public.
KR
2.1.b.
Learning Outcome: Students are able to demonstrate assertiveness,
advocacy
and negotiation skills appropriate to the situation.
KR
2.2.
The curriculum must provide principles and techniques of effective
counseling
methods.
KR
2.2.a.
Learning Outcome: Students are able to demonstrate counseling
techniques to
facilitate behavior change.
KR
2.3.The curriculum must include opportunities to understand governance
of
dietetics practice, such as the ADA Scope of Dietetics Practice
Framework, the
Standards of Professional Performance and the Code of Ethics for the
Profession
of Dietetics; and interdisciplinary relationships in various practice
settings.
KR
2.3.a.
Learning Outcome: Students are able to locate, understand and apply
established guidelines to a professional practice scenario.
KR
2.3.b.
Learning Outcome: Students are able to identify and describe the
roles of
others with whom the Registered Dietitian collaborates in the delivery
of food
and nutrition services.
3:
Clinical and Customer Services: development and delivery of
information, products and services to individuals, groups and
populations
KR
3.1.The curriculum must reflect the nutrition care process and include
the
principles and methods of assessment, diagnosis, identification and
implementation of interventions and strategies for monitoring and
evaluation.
KR
3.1.a.
Learning Outcome: Students are able to use the nutrition care
process to
make decisions, to identify nutrition-related problems and determine
and
evaluate nutrition interventions, including medical nutrition therapy,
disease
prevention and health promotion.
KR
3.2
The curriculum must include the role of environment, food, nutrition
and
lifestyle choices in health promotion and disease prevention.
KR
3.2.a.
Learning Outcome: Students are able to apply knowledge of the role
of
environment, food and lifestyle choices to develop interventions to
affect change
and enhance wellness in diverse individuals and groups
KR
3.3.
The curriculum must include education and behavior change theories and
techniques.
KR
3.3.a.
Learning Outcome: Students are able to develop an educational
session or
program/educational strategy for a target population.
4:
Practice Management and Use of Resources: strategic application
of principles of management and systems in the provision of services to
individuals and organizations
KR
4.1.The curriculum must include management and business theories and
principles
required to deliver programs and services.
KR
4.1.a.
Learning Outcome: Students are able to apply management and
business
theories and principles to the development, marketing and delivery of
programs
or services.
KR
4.1.b.
Learning Outcome: Students are able to determine costs of services
or
operations, prepare a budget and interpret financial data.
KR
4.1.c.
Learning Outcome: Students are able to apply the principles of
human
resource management to different situations
KR
4.2. The curriculum must
include content related to quality management of food and nutrition
services.
KR
4.2.a.
Learning Outcome: Students are able to apply safety principles
related to
food, personnel and consumers.
KR
4.2.b.
Learning Outcome: Students are able to develop outcome measures,
use
informatics principles and technology to collect and analyze data for
assessment and evaluate data to use in decision-making
KR
4.3.
The curriculum must include the fundamentals of public policy,
including the
legislative and regulatory basis of dietetics practice.
KR
4.3.a.
Learning Outcome: Students are able to explain the impact of a
public policy
position on dietetics practice.
KR
4.4. The curriculum must include content related to health care
systems.
KR
4.4.a.
Learning Outcome: Students are able to explain the impact of health
care
policy and administration, different health care delivery systems and
current
reimbursement issues, policies and regulations on food and nutrition
services
5. Support
Knowledge: knowledge underlying the
requirements specified above.
SK
5.1.
The food and food systems foundation of the dietetics
profession must be evident in the
curriculum. Course content must include
the
principles of food science and food systems, techniques of food
preparation and
application to the development, modification and evaluation of recipes,
menus
and food products acceptable to diverse groups.
SK 5.2.
The physical
and biological science foundation of the dietetics profession must be
evident
in the curriculum. Course content must include organic chemistry,
biochemistry, physiology, genetics, microbiology, pharmacology,
statistics,
nutrient metabolism, and nutrition across the lifespan.
SK 5.3.
The
behavioral and social science foundation of the dietetics profession
must be
evident in the curriculum. Course content must include concepts of
human
behavior and diversity, such as psychology, sociology or anthropology.