The Role of Nutrition in Maintaining Health in the Nation's Elderly Evaluating Coverage of Nutrition Services for the Medicare Population (2000) / Chapter Skim
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Appendix E: The American Dietetic Association Foundation Knowledge and Skills and Competency Requirements for Entry-Level Dietitans
Appendix E: The American Dietetic Association Foundation Knowledge and Skills and Competency Requirements for Entry-Level Dietitans
Pages 342-351
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From page 342... ...
Becoming a dietitian involves a combination of academic preparation, including a minimum of a baccalaureate degree, and a supervised practice component. The following foundation knowledge and skill requirements are listed in the eight areas that students will focus on in the academic component of a dietetics program.
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From page 343... ...
· . physiology SOCIAL public policy SCIENCES development RESEARCH interpersonal communication skills, counseling theory and writing, media methods, presentations interviewing techniques, educational theory and techniques, concepts of human and group dynamics, public speaking, educational materials development organic chemistry, biochemistry, physiology, microbiology, nutrient metabolism, pa/ho-physiology related to nutrition care, fluid and electrolyte requirements, pharmacology: nutrient-nutrient and drug-nutrient interaction psychology, health behaviors and educational needs, economics and nutrition research methodologies, needs scientific method quality improvement assessments, methods outcomes based research present an educational session for a group, counsel individuals on nutrition, demonstrate a variety of documentation methods, explain a public policy position regarding dietetics, use current information technologies, work effectively as a team member interpret medical terminology, interpret laboratory parameters relating to nutrition, apply microbiological and chemical considerations to process controls interpret current research, interpret basic statistics continued
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From page 344... ...
. In promohon of a healthy lifestyle, promotion of pleasurable eating, food and nutrition laws /regulations / policies, food availability and access for the individual, family, and community, applied sensory evaluation of food calculate and interpret nutrient composition of foods, translate nutrition needs into menus for individuals and groups, determine recipe /formula proportions and modifications for volume food production, write specifications for food and foodservice equipment, apply food science knowledge to functions of ingredients in food, demonstrate basic food preparation and presentation skills, modify recipe/ formula for individual or group dietary needs continued
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From page 345... ...
. socioeconomic, cultural, and psychological factors on food and nutrition behavior requirements across the life span, i.e., infants through geriatrics and a diversity of people, culture, and religions; measure, calculate, and interpret body composition data; calculate enteral and parenteral nutrition formulations continued
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From page 346... ...
The core competency statements build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the level indicated. One or more of the emphasis areas are added to the core competencies so that a supervised practice program can prepare graduates for identified market needs.
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From page 347... ...
Provide dietetics education in supervised practice settings 9. Supervise counseling, education, and/or other interventions in health promotion/disease prevention for patients/clients needing medical nutrition therapy for common conditions e.~.
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From page 348... ...
Select, implement, and evaluate standard enteral and parenteral nutrition regimens, i.e., in a medically stable patient to meet nutritional requirements where recommendations/adjustments involve primarily macronutrients 37. Develop and implement transitional feeding plans, i.e., conversion from one form of nutrition support to another, e.g., total parenteral nutrition to tube feeding to oral diet 38.
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From page 349... ...
Nutrition Therapy Emphasis Competencies 1. Supervise nutrition assessment of individual patients/clients with complex medical conditions, i.e., more complicated health conditions in select populations, e.g., renal disease, multi-system organ failure, trauma 2.
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From page 350... ...
Supervise development and implementation of transition feeding plans from the inpatient to home setting 6. Conduct counseling and education for patients/clients with complex needs, i.e., more complicated health conditions in select populations, e.g., renal disease, multi-system organ failure, trauma 7.
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From page 351... ...
Supervise coordination of services 7. Supervise marketing functions RESOURCES Directory of Dietetics Programs: The Directory of Dietetics Programs is the complete listing of CAADE-accredited Coordinated and Internship Programs, CAADE-approved and accredited Dietetic Technician Programs, and CAADE-approved Preprofessional Practice and Didactic Programs in Dietetics.
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