Competency

Rotation/ Activity

Date

CRD 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.

Service Improvement Project, Clinical, Food Service

1/18/13

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

Clinical, Clinical Modules, Community Research

11/27/12

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

Service Improvement Project, Clinical, Food Service

1/29/13

CRD 1.4 Evaluate emerging research for application in dietetics practice

Community, Community Research

9/19/12

CRD 1.5 Conduct projects using appropriate research methods, ethical procedures and data analysis

Community

10/4/12

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

 Community, Clinical, Food Service, Community Research

11/27/12

CRD 2.2 Demonstrate professional writing skills in preparing professional communications

Community, Food Service, Community Research

9/24/12

CRD 2.3 Design, implement and evaluate presentations to a target audience

Community, Clinical, Food Service, Service Improvement Project, Community Research

9/11/12

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

Community, Food Service

9/18/12

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

Community, Food Service, Community Research

9/11/12

CRD 2.6 Assign patient care activities to DTRs and/or support personnel as appropriate.

Clinical

11/29/12

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

Clinical

11/29/12

CRD 2.8 Apply leadership skills to achieve desired outcomes

Community, Food Service

9/11/12

CRD 2.9 Participate in professional and community organizations

Community, Food Service, Community Research

9/11/12

CRD 2.10 Establish collaborative relationships with other health professionals and support personnel to deliver effective nutrition services

Community, Clinical, Food Service, Community Research

9/12/12

CRD 2.11 Demonstrate professional attributes within various organizational cultures

Community, Clinical, Food Service, Community Research

9/18/12

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

Dietetic Internship e-Portfolio

9/4/12-5/31/13

CRD 2.13 Demonstrate negotiation skills

Food Service

2/26/13

CRD 3.1 Perform the Nutrition Care Process (a thorough 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

Clinical

11/29/12

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

Clinical

11/29/12

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

Clinical

11/29/12

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

Clinical

11/29/12

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

Clinical

11/29/12

CRD 3.2 Demonstrate effective communications skills for clinical and customer services in a variety of formats.

Clinical, Food Service, Community Research

11/27/12

CRD 3.3 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.

Community, Clinical, Food Service

9/11/12

CRD 3.4 Deliver respectful, science-based answers to consumer questions concerning emerging trends

Community, Clinical, Community Research

11/12/12

CRD 3.5 Coordinate procurement, production, distribution and service of goods and services

Community, Food Service, Community Research

9/23/12

 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

Community, Clinical, Food Service

9/13/12

CRD 4.1 Participate in management of human resources.

Food Service

2/18/13

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

Community, Food Service

10/10/12

CRD 4.3 Participate in public policy activities, including both legislative and regulatory initiatives

Community, Conference Meetings, Community Research

9/20/12

CRD 4.4 Conduct clinical and customer service quality management activities

Clinical, Food Service

11/27/12

CRD 4.5 Use current informatics technology to develop, store, retrieve and disseminate information and data

Community, Service Improvement Project, Community Research

10/15/12

CRD 4.6 Analyze quality, financial or productivity data and develop a plan for intervention

Service Improvement Project, Clinical, Food Service

1/29/13

CRD 4.7 Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment.

 Community, Food Service

 9/11/12

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

Service Improvement Project, Clinical, Food Service, Community Research

 1/20/12

CRD 4.9 Analyze financial data to assess utilization of resources.

Service Improvement Project, Clinical, Food Service, Community Research

2/25/13

CRD 4.10 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies

Food Service, Community Research

2/25/13

CRD 4.11 Code and bill for dietetic/nutrition services to obtain reimbursement from public or private insurers

Clinical

12/11/12