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

SP 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

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

SP 1.4 Evaluate emerging research for application in dietetics practice

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

SP 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

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

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

SP 2.4 Use effective education and counseling skills to facilitate behavior change

SP 2.5 Demonstrate active participation, teamwork and contributions in group settings

SP 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

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

SP 2.9 Apply leadership principles effectively to achieve desired outcomes

SP 2.10 Serve in professional and community organizations

SP 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

SP 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

SP 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

SP 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

SP 3.1.a. Assess the nutritional status of individuals, groups and

populations in a variety of settings where nutrition care is or

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

SP 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

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

SP 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

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

SP 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

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

SP 3.6 Coordinate procurement, production, distribution and service of goods and services

SP 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

SP 4.1 Use organizational processes and tools to manage human resources

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

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

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

SP 4.5 Conduct clinical and customer service quality management activities

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

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

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

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

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

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

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