1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice

DI 1.1:  Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other outcomes

DI 1.2:  Apply evidence-based guidelines, systematic reviews and scientific literature (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) in the nutrition care process and model and other areas of dietetics practice

DI 1.3:  Justify programs, products, services and care using appropriate evidence or data

DI 1.4:  Evaluate emerging research for application in dietetics practice

DI 1.5:  Conduct research projects using appropriate research methods, ethical procedures and statistical analysis

2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.

DI 2.1:  Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics

DI 2.2:  Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, education materials, policies and procedures) 

DI 2.3:  Design, implement and evaluate presentations considering life experiences, cultural diversity and educational background of the target audience

DI 2.4:  Use effective education and counseling skills to facilitate behavior change 

DI 2.5:  Demonstrate active participation, teamwork and contributions in group settings

DI 2.6:  Assign appropriate patient care activities to DTRs and/or support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility

DI 2.7:  Refer clients and patients to other professionals and services when needs are beyond individual scope of practice 

DI 2.8:  Demonstrate initiative by proactively developing solutions to problems.

DI 2.9:  Apply leadership principles effectively to achieve desired outcomes

DI 2.10:  Serve in professional and community organizations

DI 2.11:  Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals

DI 2.12:  Demonstrate professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various organizational cultures

DI 2.13:  Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetics Registration

DI 2.14:  Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background

3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations 

DI 3.1:  Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings

• DI 3.1.a:  Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered

• DI 3.1.b:  Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements

• DI 3.1.c: Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention

• DI 3.1.d:  Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis

DI 3.2:  Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing

DI 3.3:  Demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable goods.

DI 3.4:  Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions

DI 3.5:  Deliver respectful, science-based answers to consumer questions concerning emerging trends

DI 3.6:  Coordinate procurement, production, distribution and service of goods and services

DI 3.7:  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

4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations

DI 4.1:  Use organizational processes and tools to manage human resources

DI 4.2:  Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food

DI 4.3:  Apply systems theory and a process approach to make decisions and maximize outcomes

DI 4.4:  Participate in public policy activities, including both legislative and regulatory initiatives

DI 4.5:  Conduct clinical and customer service quality management activities

DI 4.6:  Use current informatics technology to develop, store, retrieve and disseminate information and data

DI 4.7:  Prepare and analyze quality, financial or productivity data and develops a plan for intervention

DI 4.8:  Conduct feasibility studies for products, programs or services with consideration of costs and benefits

DI 4.9:  Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes

DI 4.10:  Develop a business plan for a product, program or service including development of a budget, staffing needs, facility requirements, equipment and supplies

DI 4.11:  Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting

DI 4.12:  Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers

Additional competencies for the Nutrition Therapy emphasis area are:

DI 5.1:  Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages with complex health status in an acute care setting.

• DI 5.1.a:  Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered

• DI 5.1.b:  Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements

• DI 5.1.c: Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention

• DI 5.1.d:  Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis