2012– ACEND Core Competencies for the RD - Summary Worksheet
Competency | Rotation/ Activity | Date |
CRD 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.
| Outpatient Clinical/Community - Conference Report on February 7th NYCNEN Skill Builder Workshop | 2/7/14 |
CRD 1.2 Apply evidence-based guidelines, systematic reviews and scientific literature (such as the Academy’s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, 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
| Inpatient Clinical - Nutrition Assessment, Diagnosis, Intervention, and Monitoring/Evaluation of first patient charted on. | 10/29/13 |
CRD 1.3 Justify programs, products, services and care using appropriate evidence or data
| Inpatient Clinical - Service Improvement Project Presentation in Dietitian Meeting | 1/16/14 |
CRD 1.4 Evaluate emerging research for application in dietetics practice
| Inpatient Clinical - Service Improvement Project Research for decision flowchart | 12/5/13 |
CRD 1.5 Conduct projects using appropriate research methods, ethical procedures and data analysis
| Inpatient Clinical - Service Improvement Project | 11/18/13 |
CRD 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 Dietetics Practice and Code of Ethics for the Profession of Dietetics
| Inpatient Clinical - Nutrition Assessment, Diagnosis, Intervention, and Monitoring/Evaluation of first patient charted on | 10/29/13
|
CRD 2.2 Demonstrate professional writing skills in preparing professional communications
| Foodservice - Training Documentation email | 10/4/13 |
CRD 2.3 Design, implement and evaluate presentations to a target audience
| Inpatient Clinical - Service Improvement Project presentation to residents | 12/23/13 |
CRD 2.4 Use effective education and counseling skills to facilitate behavior change
| Inpatient Clinical - Diet education and counseling with patient diagnosed with new onset CHF | 11/4/13 |
CRD 2.5 Demonstrate active participation, teamwork and contributions in group settings
| Foodservice - New product assessment in SchoolFood's test kitchen | 9/18/13 |
CRD 2.6 Assign patient care activities to DTRs and/or support personnel as appropriate.
| Inpatient Clinical - Developing and implementing new process for completing supplement orders for menu room staff | 12/12/13 |
CRD 2.7 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice
| Inpatient Clinical - Referred patient to the outpatient dietitian | 11/5/13 |
CRD 2.8 Apply leadership skills to achieve desired outcomes
| Inpatient Clinical - Developing and implementing new process for completing supplement orders for menu room staff
| 12/12/13 |
CRD 2.9 Participate in professional and community organizations
| Foodservice - GrowNYC Greenmarket National Kale Day Event at the Barclays Center | 10/2/13 |
CRD 2.10 Establish collaborative relationships with other health professionals and support personnel to deliver effective nutrition services
| Inpatient Clinical - Nursing-Nutrition Meeting, obtained information from the nurses and agreed on strategies going forward for Service Improvement Project | 11/20/13 |
CRD 2.11 Demonstrate professional attributes within various organizational cultures
| Foodservice - Introductions to and collaboration with the staff at SchoolFood, new product assessment | 9/18/13 |
CRD 2.12 Perform self assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetics Registration
| Foodservice - Daily Journal Assignment starting at SchoolFood tracking tasks accomplished, lessons learned, and competencies met | 9/18/13 |
CRD 2.13 Demonstrate negotiation skills
| Inpatient Clinical - Developing and implementing new process for completing supplement orders for menu room staff | 12/12/13 |
CRD 3.1 Perform the Nutrition Care Process (a through e below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status**, in a variety of settings
a. Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered
|
Inpatient Clinical - Nutrition Assessment, Diagnosis, Intervention, and Monitoring/Evaluation of first patient charted on |
10/29/13 |
b. Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements
| Inpatient Clinical - Nutrition Assessment, Diagnosis, Intervention, and Monitoring/Evaluation of first patient charted on | 10/29/13 |
c. Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention
| Inpatient Clinical - Nutrition Assessment, Diagnosis, Intervention, and Monitoring/Evaluation of first patient charted on | 10/29/13 |
d. Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis
| Inpatient Clinical - Nutrition Assessment, Diagnosis, Intervention, and Monitoring/Evaluation of first patient charted on | 10/29/13 |
e. Complete documentation that follows professional guidelines required by health care systems and guidelines required by the practice setting.
| Inpatient Clinical - Nutrition Assessment, Diagnosis, Intervention, and Monitoring/Evaluation of first patient charted on | 10/29/13 |
CRD 3.2 Demonstrate effective communications skills for clinical and customer services in a variety of formats.
| Foodservice - Restaurant Review on H.K. Restaurant, Manhattan | 9/29/13 |
CRD 3.3 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
| Foodservice - Restaurant Review on H.K. Restaurant, Manhattan | 9/29/13 |
CRD 3.4 Deliver respectful, science-based answers to consumer questions concerning emerging trends
| Inpatient Clinical - Provided education on folic acid supplementation and caloric needs in Sickle Cell Anemia | 11/5/13 |
CRD 3.5 Coordinate procurement, production, distribution and service of goods and services
| Foodservice - Food order for Garden-to-Cafe event, preparation of recipes | 10/10/13
|
CRD 3.6 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
| Foodservice - Recipe ideas for Garden-to-Cafe Event to serve to students | 10/10/13 |
CRD 4.1 Participate in management of human resources.
| Outpatient Clinical/Community - Led Pregnancy Group meeting, directed AmeriCorps fellows | 2/27/14 |
CRD 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food
| Outpatient Clinical/Community - Safe handling of food prepared for the Diabetes Meeting and weekly staff salad | 1/24/14 |
CRD 4.3 Participate in public policy activities, including both legislative and regulatory initiatives
| Outpatient Clinical/Community - Shop Healthy meeting, site visits at local convenience store | 1/29/14 |
CRD 4.4 Conduct clinical and customer service quality management activities
| Inpatient Clinical - Developing and implementing new process for completing supplement orders for menu room staff | 12/12/13 |
CRD 4.5 Use current informatics technology to develop, store, retrieve and disseminate information and data
| Foodservice - Upload of Restaurant Review, photographs, seminar and rotation work to Digication ePortfolio | 9/29/13 |
CRD 4.6 Analyze quality, financial or productivity data and develop a plan for intervention
| Inpatient Clinical - Service Improvement Project | 12/5/13 |
CRD 4.7 Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment.
| Outpatient Clinical/Community - Repurposing of unused food from a group for a new group | 2/5/14 |
CRD 4.8 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
| Community - Ideas for "Infant" Fit WIC activities | 5/1/14 |
CRD 4.9 Analyze financial data to assess utilization of resources.
| Community - Ideas for "Infant" Fit WIC activities
| 5/1/14 |
CRD 4.10 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies
| Outpatient Clinical/Community - Waiting Area Workshop planning |
2/10/14 |
CRD 4.11 Code and bill for dietetic/nutrition services to obtain reimbursement from public or private insurers
| Inpatient Clinical - Chart Review |
11/16/14 |
** The areas specifically addressed in the Hunter DI are:
1. Gastrointestinal disorders, 2. Cardiovascular Disease, 3. Diabetes, 4. Renal Disease, 5. Oncology, 6. Infectious Disease, 7. Neurological Disorders and Dementia, 8. Nutrition Support, 9. Behavioral Health, and 10. Pediatrics.