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1.1 Applies an understanding of environmental, molecular factors (e.g., genes, proteins, metabolites) and food in the development and management of disease. (S)

• 1.1.1 Analyzes the usefulness and limitations of epidemiological, clinical and other study designs and identifies trends in diet and disease. (S)
• 1.1.2 Demonstrates general understanding of nutrition and genetics, as it relates to health conditions. (K)
• 1.1.3 Communicates epidemiological evidence related to the relationship between diet and the development of disease. (S)
• 1.1.4 Demonstrates an understanding of research techniques and processes used to study the relationship between molecules (e.g., genes, proteins, metabolites) and microbes with disease states. (K)
• 1.1.5 Identifies the influence of food consumption on the development of diseases. (K)

1.2 Applies an understanding of anatomy, physiology and biochemistry. (S)

• 1.2.1 Analyzes the impact of food and nutrition on physiological processes. (S)
• 1.2.2 Integrates knowledge of anatomy, physiology and biochemistry to make decisions related to nutrition care. (S)

1.3 Applies knowledge of microbiology and food safety. (S)

• 1.3.1 Applies food safety principles of microbiological food spoilage and strategies for controlling microbial growth. (S)
• 1.3.2 Implements key principles and practices to make foods safe for consumption at all stages during the flow of food. (S)

1.4 Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food. (S)

• 1.4.1 Analyzes the role of fundamental chemistry and organic chemistry principles on food, human health and metabolism. (S)
• 1.4.2 Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health. (S)
• 1.4.3 Evaluates the chemical nature and composition of food-on-food quality, acceptability and compatibility. (S)

1.5 Applies knowledge of pathophysiology and nutritional biochemistry to physiology, health and disease. (S)

• 1.5.1 Examines nutritional biochemical indicators specific to the disease process. (K)
• 1.5.2 Interprets and analyzes the effect of diet, fluids, electrolytes and nutritional status on the development and progress of the disease process. (S)
• 1.5.3 Interprets and analyzes the effects of disease, clinical condition and treatment on nutritional health status. (S)
• 1.5.4 Analyzes the correlation between mental health conditions and nutritional health. (S)

1.6 Applies knowledge of social, psychological and environmental aspects of eating and food. (S)

• 1.6.1 Formulates food and nutrition services considering psychological and social factors to meet the needs of individuals, communities, and populations. (S)
• 1.6.2 Articulates the impact of nutritional health on psychiatric disorders. (S)
• 1.6.3 Integrates knowledge of maximizing sustainability, food and water waste, reusable/ biodegradable items, local and global produce sourcing and access to food. (S)
• 1.6.4 Analyzes the environmental factors affecting access to services and/or adequate nutrition. (S)

1.7 Integrates the principles of cultural competence within own practice and when directing services. (D)

• 1.7.1 Demonstrates knowledge of the cultural competence models. (K)
• 1.7.2 Applies knowledge of foods, cultural foods, eating patterns and food trends. (S)
• 1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals. (S)
• 1.7.4 Identifies and implements strategies to address cultural biases and differences. (D)
• 1.7.5 Applies culturally sensitive approaches and communication skills. (D)
• 1.7.6 Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds. (S)

1.8* Applies knowledge of pharmacology to recommend, prescribe and administer medical nutrition therapy. (S)

• 1.8.1 Identifies the classifications of nutraceutical pharmacological agents and the action of the body. (K)
• 1.8.2 Demonstrates understanding of pharmacokinetics, absorption, clearance, drug metabolism, latency period, drug and supplement metabolism, accumulation, half-life and routes of administration. (S)
• 1.8.3 Identifies potential drug and food interactions based on physiological responses to pharmacological agents and takes appropriate actions. (S)

1.9* Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness. (S)

• 1.9.1 Critically evaluates evidence-based literature to inform decisions about use of complementary and integrative nutrition. (S)
• 1.9.2 Applies an understanding of the impact of complementary and integrative nutrition on drugs, food, disease states and wellness. (S)
• 1.9.3 Identifies indications, use and contraindications of complimentary and integrative nutrition. (K)

1.10* Applies knowledge of math and statistics. (S)

• 1.10.1 Chooses appropriate statistical methods, performs statistical analysis and interprets results in various data analysis situations. (S)
• 1.10.2 Communicates information on statistical methods, results and interpretation, both orally and in writing. (S)
• 1.10.3 Applies math skills to perform food and nutrition calculations. (S)

1.11 Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals. (D)

• 1.11.1 Interprets and communicates medical terminology to non-health professional audiences. (D)
• 1.11.2 Uses acceptable medical abbreviations and appropriate medical terminology in all forms of communication. (D)

1.12 Demonstrates knowledge of and is able to manage food preparation techniques. (D)

• 1.12.1 Demonstrates understanding of safe work habits and safety hazards and employs preventive safety measures. (K)
• 1.12.2 Converts recipes and ingredients based on client/patient’s preferences or dietary needs. (D)
• 1.12.3 Develops recipes and menus and increases or decreases quantities served from the recipe. (D)
• 1.12.4 Evaluates recipes using sensory evaluation methods. (D)

1.13* Demonstrates computer skills and uses nutrition informatics in the decision-making process. (D)

• 1.13.1 Analyzes appropriate data in electronic format to make best decisions related to nutrition and diet. (S)
• 1.13.2 Evaluates accuracy and reliability when accessing and evaluating nutrition information in electronic format. (S)
• 1.13.3 Operates nutrition informatics systems in practice. (D)
• 1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making. (D)
• 1.13.5 Uses technology and informatics skills proficiently to aggregate data and enhance practice and client/patient care. (D)

1.14 Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle. (D)

• 1.14.1 Evaluates, integrates and communicates nutritional requirements across the life cycle. (D)
• 1.14.2 Identifies nutritional risk factors across the life cycle. (D)
• 1.14.3 Teaches the benefits of physical activity across the life cycle to individuals, groups and populations. (D)
• 1.14.4 Explains and takes into consideration how nutrients, nutritional supplements and hydration influence physical activity and wellness. (K)

1.15* Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations. (S)

• 1.15.1 Recognizes and communicates the cause of disease and nutrition risks. (K)
• 1.15.2 Identifies, prioritizes and implements health risk reduction strategies for individuals, groups and populations. (S)
• 1.15.3 Examines the influence of the determinants of health on health and wellness. (S)
• 1.15.4 Designs food and nutrition activities for various audiences considering factors relevant to individuals, groups and communities. (S)
• 1.15.5 Applies behavior change theories for nutritional health promotion and disease prevention. (S)

1.16* Gains a foundational knowledge on public and global health issues and nutritional needs. (K)

• 1.16.1 Examines the trends and current issues that impact public and global health from existing, new and reemerging diseases that spread through immigration, travel and global trade. (K)
• 1.16.2 Examines the impact of global food supply and sustainability and related factors. (K)
• 1.16.3 Examines how globalizing processes impact nutrition, nutrition education and nutrition related diseases in developing countries. (K)

2.1* Applies a framework to assess, develop, implement and evaluate products, programs and services. (D)

• 2.1.1 Conducts or coordinates an assessment of the environment, competitive landscape and stakeholder opinions to identify and evaluate data needed to make decisions regarding nutritional products, programs and services. (D)
• 2.1.2 Designs nutritional products, programs or services that promote consumer nutritional health, dimensions of wellness and lifestyle management. (D)
• 2.1.3 Creates a work plan or project plan to implement nutritional programs and services or launch products. (D)
• 2.1.4 Conducts an evaluation of a product, program or service by analyzing reasons for variance from expected outcomes and implements new strategies as appropriate. (D)

2.2 Selects, develops and/or implements nutritional screening tools for individuals, groups or populations. (D)

• 2.2.1 Considers all client/patient factors when selecting, developing nutrition screening tools. (D)
• 2.2.2 Evaluates the validity and reliability of the nutrition screening tools and modifies based on current evidence-informed practice. (S)
• 2.2.3 Leads the implementation of nutrition screening tools in collaboration with other health professionals. (D)
• 2.2.4 Prioritizes care based on results of screening considering complexity of care needs. (D)

2.3 Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings. (D)

Nutrition Assessment

• 2.3.1 Selects and implements nutrition assessment tools for individuals, groups or populations. (D)
• 2.3.2 Interviews client/patient to collect subjective information considering the determinants of health. (D)
• 2.3.3 Conducts a nutrition focused physical exam. (D)
• 2.3.4 Takes a food and nutrition related medical history. (D)
• 2.3.5 Assesses physical activity and history of physical activity. (D)
• 2.3.6 Collects, assesses and interprets anthropometric measures and body composition.
• 2.3.7 Orders, collects and interprets biochemical tests. (D)
• 2.3.8 Analyzes diagnostic test results relevant to nutrition (e g. diagnostic imaging related to fluoroscopy, swallowing evaluation, enteral feeding tube placement) (D)
• 2.3.9 Identifies signs and symptoms of nutrient deficiencies or excesses. (D)
• 2.3.10 Determines barriers that might influence a client/patient’s nutritional status. (D)
• 2.3.11 Determines accuracy and currency of nutrition assessment data. (D)
• 2.3.12 Identifies patient appropriate validated formula and performs calculations to determine nutritional requirements. (D)

Diagnosis

• 2.3.13 Analyzes and synthesizes nutrition assessment data to inform nutrition diagnosis(es) and nutritional plan of care. (D)
• 2.3.14 Devises PES (problem, etiology and sign symptom) statement and outlines reasons for professional opinion cause and contributing factors. (D)
• 2.3.15 Prioritizes the nutrition diagnosis(es). (D)

Intervention

• 2.3.16 Develops an individualized plan of care that addresses nutritional care needs diagnosis and client/patient nutrition goals in collaboration with the client/patient and team members. (D)
• 2.3.17 Orders nutrition prescriptions to address nutritional goals. (D)
• 2.3.18 Implements the nutrition plan of care or nutrition intervention with the client/patient and other team members. (D)

Monitoring/Evaluation

• 2.3.19 Monitors and evaluates impact of nutrition intervention on the nutrition diagnosis. (D)
• 2.3.20 Develops and applies nutrition care outcome indicators to measure nutrition intervention. (D)
• 2.3.21 Assesses client/patient’s compliance with nutrition intervention. (D)
• 2.3.22 Identifies barriers to meeting client/patient’s nutrition goals and makes recommendations to modify the nutrition plan of care or nutrition intervention and communicates changes to client/patient and others. (D)
• 2.3.23 Summarizes impact of nutrition interventions on client/patient’s nutrition outcomes, considering client/patient-centered care. (D)
• 2.3.24 Identifies, analyzes and communicates reasons for deviation from expected nutrition outcomes. (D)
• 2.3.25 Evaluates the availability of services to support access to nutrition care and to help meet client/patient nutrition goals. (D)

Documentation

• 2.3.26 Documents all elements of the nutrition care process following professional standards and organizational policies. (D)
• 2.3.27 Demonstrates coding and billing procedures to obtain payment for nutrition services under alternate health care payment models. (D)

2.4* Implements or coordinates nutritional interventions for individuals, groups or populations. (D)

Medical Nutrition Therapy

• 2.4.1 Manages medical nutrition therapy for clients/patients. (D)
• 2.4.2 Applies and integrates understanding of foundational sciences to manage medical nutrition therapy, diet and disease management. (D)
• 2.4.3 Applies foundational science knowledge and medical nutrition therapy principles to establish, order, manage and evaluate the need for nutrition support when prescribing and administering nutritional oral, enteral and parenteral diets. (D)
• 2.4.4 Considers and applies all relevant factors when recommending the use of oral nutritional supplements. (D)
• 2.4.5 Refers/transfers care to relevant professionals when client/patient needs or required interventions are beyond personal competence or professional scope of practice. (D)

Education

• 2.4.6 Applies education theories, adult learning, pedagogy and education principles when developing, modifying, delivering or implementing education materials. (D)
• 2.4.7 Assesses audience’s readiness to learn and identifies barriers to learning. (D)
• 2.4.8 Develops or modifies nutrition education materials or delivery methods to meet the needs of the audience. (D)
• 2.4.9 Develops and provides evidence-informed nutritional wellness and therapeutic diet education to variety of audiences. (D)
• 2.4.10 Translates basic to advanced food and nutrition science knowledge into understandable language tailored to the audience. (D)
• 2.4.11 Communicates complex nutrition information to broad and diverse audiences. (D)
• 2.4.12 Evaluates effectiveness of nutrition education and makes modifications as required. (D)
• Psychological Counseling and Therapies
• 2.4.13 Assesses client/patient’s nutritional needs and appropriateness for the recommended counseling or therapy. (D)
• 2.4.14 Applies counseling principles and evidence-informed practice when providing individual or group sessions. (D)
• 2.4.15 Identifies the indications, contraindications, benefits, risks and limitations of the counseling or therapy. (K)
• 2.4.16 Demonstrates understanding of transference and counter transference in the therapeutic relationship. (K)
• 2.4.17 Demonstrates awareness of various appropriate counseling techniques. (K)
• 2.4.18 Evaluates effectiveness of the counseling or therapy and makes modifications as required. (D)
• 2.4.19 Refers/transfers client/patient to appropriate health professionals when counseling therapy or client/patient’s mental health issues are beyond personal competence or professional scope of practice. (D)

2.5* Prescribes, recommends and administers nutrition-related pharmacotherapy. (S)

• 2.5.1 Applies knowledge of foundational sciences and disease when determining the appropriateness of the therapy. (S)
• 2.5.2 Demonstrates awareness of food and drug interactions. (S)
• 2.5.3 Assesses client/patient factors to determine the client/patient’s indication for the nutrition-related pharmacotherapy. (S)
• 2.5.4 Considers client/patient factors, nutritional impact, indications, side effects, contraindications, benefits, risks, alternatives and foundational sciences when prescribing, recommending and administering nutrition related drug therapy. (S)
• 2.5.5 Critically analyzes the potential negative effects of the nutrition therapy or supplement and determines the required knowledge, skill and judgment required to manage negative outcomes. (S)
• 2.5.6 Prescribes, recommends and administers nutrition-related pharmacotherapy adhering to the professional standards and evidence-informed practice. (S)
• 2.5.7 Applies the standard of practice, legislation, organizational policies and evidence- informed practices for prescribing. (S)
• 2.5.8 Applies the principles of safe drug administration. (S)
• 2.5.9 Monitors the response and the effects of the nutrition related drugs on the individual and takes the required action to make modifications or adjustments. (S)
• 2.5.10 Consults and refers/transfers client/patient to the appropriate health professional when client/patient’s needs are beyond personal competence or professional scope of practice. (S)

3.1* Directs the production and distribution of quantity and quality food products. (D)

• 3.1.1 Manages or oversees the planning, designing and coordination of meals to ensure delivery of nutritionally sound meals. (D)
• 3.1.2 Analyzes the workflow design and makes recommendations for modifications or approves for implementation. (D)
• 3.1.3 Communicates the organization’s mission and how work activities impact the services and organization. (D)
• 3.1.4 Establishes and analyzes policies and performance measures for quality and quantity of work. (D)
• 3.1.5 Implements systems to report on local, state and federal compliance. (D)
• 3.1.6 Directs and analyzes the evaluation of foodservice production and services to inform, change and/or budget resources and department or corporate direction. (D)
• 3.1.7 Establishes a culture that is ethical and free of safety and health hazards. (D)
• 3.1.8 Investigates and optimizes opportunities to reduce the environmental carbon footprint of foodservice operations and to enhance sustainability. (D)

3.2* Oversees the purchasing, receipt and storage of products used in food production and services. (D)

• 3.2.1 Follows a matrix or measures to evaluate the need for financial, technical and equipment resources for the provision of foodservices. (D)
• 3.2.2 Applies ethical decision making to determine the need for reduction or increase in resources. (D)
• 3.2.3 Creates internal or external professional relations and/or agreements to solve problems in foodservice operations. (D)
• 3.2.4 Acts as a departmental and organizational liaison between contractual parties involved. (S)
• 3.2.5 Demonstrates knowledge of inventory control as it pertains to the food and supplies of the foodservice operation. (K)
• 3.2.6 Applies the principles of the process of receiving and storing products demonstrating adherence to food safety code, nutrition guidelines and regulations. (D)
• 3.2.7 Applies the relationship between forecasting and production as it pertains to recipe needs and organizational demand. (D)

3.3 Applies principles of food safety and sanitation to the storage, production and service of food. (D)

• 3.3.1 Maintains currency in and follows applicable legislation and guidelines. (D)
• 3.3.2 Incorporates the required safety and nutritional health policies and procedures in the organization’s mission and policies. (D)
• 3.3.3 Develops a plan to minimize vulnerabilities in the food supply chain. (D)
• 3.3.4 Takes into consideration food allergies when preparing menus and foods. (D)

3.4 Applies and Demonstrates an understanding of agricultural practices and processes. (S)

• 3.4.1 Has a working knowledge of different agricultural food production systems and related terminology and concepts including potential nutritional impact. (K)
• 3.4.2 Understands the local and global food markets and applicable nutrition regulations. (S)
• 3.4.3 Identifies and supports partnerships with local and global food growers and producers. (S)

4.1* Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs. (D)

• 4.1.1 Recognizes how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the nutritional health and well-being of a community and population. (D)
• 4.1.2 Conducts community and population-based assessments considering all relevant factors. (D)
• 4.1.3 Identifies the resources and connects with partners needed for sustainability of the program. (D)
• 4.1.4 Develops and implements a program considering relevant data addressing the nutrition needs of the community or population. (D)
• 4.1.5 Interprets and uses nutrition surveillance and global health and safety data. (D)
• 4.1.6 Evaluates the program using measurement indicators and outcomes. (D)
• 4.1.7 Communicates evaluation findings, outcomes, recommendations and research findings to promote change and justify program. (D)

4.2 Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy. (D)

• 4.2.1 Interprets legal terminology used to establish nutrition regulations and policies for populations. (K)
• 4.2.2 Navigates governmental, intergovernmental and nongovernmental organizations to promote nutrition legislation and regulations that address public, population and global nutrition health. (D)
• 4.2.3 Analyzes political interests and their impact on program development, goals and objectives. (D)

5.1* Demonstrates leadership skills to guide practice. (D)

• 5.1.1 Exhibits self-awareness in terms of personality, learning, leadership style and cultural orientation. (S)
• 5.1.2 Demonstrates understanding of social cues and team dynamics. (K)
• 5.1.3 Communicates at the appropriate level and understands emotions and emotional situations. (D)
• 5.1.4 Develops conversational and interpersonal skills. (D)
• 5.1.5 Reflects on situations and critically evaluates outcomes and possible alternate courses of action. (D)
• 5.1.6 Understands the mentoring role and practices mentoring and precepting others. (D)

5.2* Applies principles of organization management. (D)

Planning

• 5.2.1 Establishes operational plan considering budget, inventory control, labor and regular daily tasks. (D)
• 5.2.2 Aligns plans with the organizational strategic plan, mission and vision. (D)

Organizing

• 5.2.3 Assigns responsibilities to various team members according to scope of practice and personal competence. (D)
• 5.2.4 Sets and monitors clear targets for team members, departments and the organization aligned with common objectives and goals. (D)
• 5.2.5 Demonstrates an understanding of how individuals and groups interact within the organization. (D)
• 5.2.6 Takes into consideration individual and organizational culture and behaviors when planning and managing. (D)

Management

• 5.2.7 Engages in, manages or leads human resource activities adhering to applicable legislation and regulations. (D)
• 5.2.8 Integrates change management theories and conflict resolution skills to manage and promote positive change. (S)
• 5.2.9 Uses persuasive communication skills to influence or produce a desired outcome during negotiations and conflict resolution discussions. (D)
• 5.2.10 Understands and respects roles and responsibilities of interprofessional team members. (D)

Controls

• 5.2.11 Collects, understands and analyzes financial data to support fiscally responsible decision making. (D)
• 5.2.12 Conducts cost effectiveness and cost benefit analyses to identify ways to meet budget priorities. (D)
• 5.2.13 Analyzes components of a productivity system including units of service and work hours and makes recommendations. (D)
• 5.2.14 Sets controls to analyze the progress and effectiveness of the operational plan and budget. (D)
• 5.2.15 Collects and analyzes data to evaluate outcomes and determine if established goals and objectives are met. (D)
• 5.2.16 Reevaluates the plan to make modifications to ensure positive outcomes and that goals and objectives are met. (D)

Time Management

• 5.2.17 Applies principles of time management to monitor and enhance personal productivity and productivity of others. (D)
• 5.2.18 Prioritizes activities to effectively manage time and workload. (D)
• Motivation and Recognition
• 5.2.19 Promotes team involvement and values the skills of each member. (D)
• 5.2.20 Models behaviors that maximize group participation by consulting, listening and communicating clearly. (D)
• 5.2.21 Takes innovative approaches to build support and maintain a diverse workforce. (D)
• 5.2.22 Coaches and advises team leaders on resolving differences or dealing with conflict. (D)

5.3* Applies project management principles to achieve project goals and objectives. (D)

• 5.3.1 Leads the development and completion of a project plan and budget. (D)
• 5.3.2 Identifies the project strengths, weaknesses, opportunities and threats. (D)
• 5.3.3 Identifies and manages potential and real risks to the plan, individuals or organization. (D)
• 5.3.4 Conducts regular review of project to note strengths and opportunities for improvement and to implement adjusted actions. (D)

5.4 Leads quality and performance improvement activities to measure, evaluate and improve a program’s services, products and initiatives. (D)

• 5.4.1 Identifies and communicates quality and/or performance improvement indicators and benchmarks using evidence-informed practice. (D)
• 5.4.2 Develops quality and/or performance improvement measurement tools and analyzes data to inform baselines and to identify root causes and potential solutions. (D)
• 5.4.3 Develops, implements and communicates a quality and/or performance improvement action plan for further improvement and monitor’s impact. (D)
• 5.4.4 Develops, implements and communicates an ongoing measuring and monitoring system to ensure ongoing quality and performance improvement. (D)
• 5.4.5 Applies change management theories and principles to effectively implement change. (D)

5.5 Develops and leads implementation of risk management strategies and programs. (D)

• 5.5.1 Assesses potential and real risks to an individual, group and or organization. (D)
• 5.5.2 Identifies and takes action to manage, reduce and or eliminate risk to self, others and the organization. (D)
• 5.5.3 Develops risk management plans and protocols. (D)

6.1 Incorporates critical thinking skills in practice. (D)

• 6.1.1 Considers multiple factors when problem solving. (D)
• 6.1.2 Incorporates the thought process used in critical thinking models. (D)
• 6.1.3 Engages in reflective practice to promote change and continuous learning. (D)

6.2* Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research. (D)

• 6.2.1 Identifies, explains and applies the steps of the scientific method and processes. (D)
• 6.2.2 Articulates a clear research question or problem and formulates a hypothesis. (D)
• Identifies and demonstrates appropriate research methods. (D)
• Interprets and applies research ethics and responsible conduct in research. (D)
• Collects and retrieves data using a variety of methods (qualitative, quantitative) and technologies. (D)
• 6.2.6 Analyzes research data using appropriate data analysis techniques (qualitative, quantitative, mixed). (D)
• 6.2.7 Translates and communicates research findings and conclusions through a variety of media. (D)

6.3 Applies current research and evidence-informed practice to services. (D)

• 6.3.1 Uses research terminology when communicating with other professionals and publishing research. (D)
• 6.3.2 Critically examines and interprets current research and evidence-informed practice findings to determine the validity, reliability and credibility of information. (D)
• 6.3.3 Integrates current research and evidence-informed practice findings into delivery of safe and effective nutrition care. (D)
• 6.3.4 Analyzes and formulates a professional opinion based on the current research and evidence-based findings and experiential learning. (D)

7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services. (D)

• 7.1.1 Demonstrates ethical behaviors in accordance to the professional Code of Ethics. (D)
• 7.1.2 Engages in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors. (D)
• 7.1.3 Adheres to nutrition related legislation, regulations and standards of practice. (D)
• 7.1.4 Applies client/patient-centered principles to all activities and services. (D)
• 7.1.5 Identifies and takes steps to manage unethical, incompetent and unsafe behavior. (S)
• 7.1.6 Practices in a manner that respects diversity and avoids prejudicial treatment. (D)
• 7.1.7 Adheres to legislative requirements and facility/employer guidelines regarding protection of privacy and security of information. (D)
• 7.1.8 Maintains confidentiality and security in the sharing, transmission, storage and management of protected health information. (D)

7.2 Uses effective communication, collaboration and advocacy skills. (D)

• 7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes. (D)
• 7.2.2 Works with and facilitates intraprofessional and interprofessional collaboration and teamwork. (D)
• 7.2.3 Participates in advocacy activities to change or promote new legislation and regulation. (D)
• 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience. (D)