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