Accreditation & Standards, Clinical Nutrition & Dietetics M.S.

Students must be able to actively participate in all components of the program, including classroom instruction, laboratory experiences, and supervised practice/clinical rotations. This includes the ability to:

• Attend, engage in and complete all academic and experiential learning activities in a punctual and timely manner (e.g., lectures, exams, presentations, simulations, labs and rotations).
• Communicate appropriately, effectively and professionally with faculty, staff, peers, preceptors, patients and members of the healthcare team through oral, written and electronic means.
• Safely navigate classroom, laboratory, food service and clinical environments.
• Operate and appropriately use industry-standard equipment.
• Lift and transport materials up to approximately 25 pounds as required in food service and clinical settings.
• Adhere to all safety and institutional policies and procedures.
• Maintain personal health and hygiene to ensure the safety of self and others.
• Arrange reliable transportation to and from supervised experiential practice sites in a timely manner.

Students must demonstrate proficiency in oral, written and nonverbal communication. These skills are essential for effective interaction with patients, clients, faculty, preceptors and interdisciplinary healthcare teams. Students must be able to:

• Clearly and accurately convey nutrition-related information to diverse populations, including individuals of varying ages, cultural backgrounds, health literacy levels and socioeconomic statuses.
• Elicit relevant medical, dietary and psychosocial histories from patients and clients.
• Document nutrition assessments, interventions and care plans accurately and in a timely manner within electronic health records (EHRs).
• Communicate effectively during team meetings, interdisciplinary activities, case presentations and professional interactions.
• Recognize and respond appropriately to emotional cues and demonstrate empathy, compassion and professionalism.

Students must be able to observe, interpret and integrate information from lectures, demonstrations, laboratory activities, community and clinical settings. These skills are essential for nutrition assessment and patient care. Students must be able to:

• Accurately observe patient/client condition, behavior and physical signs relevant to nutrition status.
• Interpret clinical data, including laboratory values, medical histories and dietary information.
• Read and analyze written and electronic health records (EHRs).
• Utilize sensory skills (visual, auditory and tactile) necessary to perform dietary assessments, nutrition-focused physical assessments and evaluate food quality, preparation and safety.

Students must demonstrate strong critical thinking, analytical reasoning and problem-solving skills. These abilities are essential for safe and effective nutrition care. Students must be able to:

• Measure, calculate, analyze, synthesize and apply scientific and clinical information.
• Integrate information from multiple sources to develop evidence-based nutrition diagnoses and care plans.
• Interpret clinical data and evaluate patient outcomes.
• Exercise sound clinical judgment in developing and adjusting nutrition interventions.
• Adapt knowledge to new and complex clinical scenarios in a timely manner.

Students must possess sufficient motor function, coordination, and dexterity to perform tasks required in clinical nutrition and food service practice. These include the ability to:

• Conduct nutrition-focused physical exams and basic clinical assessments.
• Collect and interpret biochemical and clinical data using appropriate tools.
• Safely perform food preparation, menu planning and food service management tasks in laboratory and institutional settings.
• Participate in patient care activities such as nutrition counseling and education.
• Assist with nutrition support procedures under appropriate supervision, where applicable.
• Respond appropriately in clinical or food service environments without compromising safety.

In food laboratory and kitchen environments, students must be able to taste and evaluate a variety of foods, including those containing common allergens (e.g., dairy, gluten). Any dietary restrictions should be discussed with the program director prior to enrollment.

Students must possess the emotional stability, professionalism and interpersonal skills necessary for effective practice in clinical nutrition and dietetics. Students are expected to:

• Demonstrate integrity, accountability and ethical behavior consistent with the Code of Ethics for the Nutrition and Dietetics profession and institutional policies.
• Maintain patient confidentiality and appropriate professional boundaries.
• Work collaboratively and respectfully within interprofessional teams.
• Exhibit cultural competence and provide patient-centered care.
• Accept constructive feedback, engage in self-assessment and pursue continuous improvement.
• Manage time effectively and complete responsibilities promptly.
• Maintain composure and effectiveness under stress and during demanding workloads.
• Adapt to stress, workload, changing environments, schedules and clinical situations.
• Demonstrate empathy, compassion and respect for diverse populations.

K = Knows, S = Shows, D = Does

Unit 1: Foundational Knowledge
Apply foundational sciences to food and nutrition knowledge to meet the needs of individuals, groups and organizations.

• 1.1: Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of disease. (S)
• 1.2 Applies an understanding of anatomy, physiology, and biochemistry. (S)
• 1.3: Applies knowledge of microbiology and food safety. (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)
• 1.5: Applies knowledge of pathophysiology and nutritional biochemistry to physiology, health and disease. (S)
• 1.6: Applies knowledge of social, psychological and environmental aspects of eating and food. (S)
• 1.7: Integrates the principles of cultural competence within own practice and when directing services. (D)
• 1.8* Applies knowledge of pharmacology to recommend, prescribe and administer medical nutrition therapy. (S)
• 1.9: Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness. (S)*
• 1.10: Applies knowledge of math and statistics. (S)
• 1.11: Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals. (D)
• 1.12: Demonstrates knowledge of and is able to manage food preparation techniques. (D)
• 1.13: Demonstrates computer skills and uses nutrition informatics in the decision-making process. (D)*
• 1.14: Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle. (D)
• 1.15: Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations. (S)*
• 1.16: Gains a foundational knowledge on public and global health issues and nutritional needs. (K)*

Unit 2: Client/Patient Services
Apply and integrates client/patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes.

• 2.1: Applies a framework to assess, develop, implement and evaluate products, programs and services. (D)*
• 2.2: Selects, develops and/or implements nutritional screening tools for individuals, groups or populations. (D)
• 2.3: Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings. (D)
• 2.4: Implements or coordinates nutritional interventions for individuals, groups or populations. (D)*
• 2.5: Prescribes, recommends and administers nutrition-related pharmacotherapy. (S)*

Unit 3: Food Systems Management
Apply food systems principles and management skills to ensure safe and efficient delivery of food and water.

• 3.1: Directs the production and distribution of quantity and quality food products. (D)*
• 3.2: Oversees the purchasing, receipt and storage of products used in food production and services. (D)*
• 3.3: Applies principles of food safety and sanitation to the storage, production and service of food. (D)
• 3.4: Applies and demonstrates an understanding of agricultural practices and processes. (S)

Unit 4: Community and Population Health Nutrition
Apply community and population nutrition health theories when providing support to community or population nutrition programs.

• 4.1: Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs. (D)*
• 4.2: Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy. (D)

Unit 5: Leadership, Business, Management and Organization
Demonstrate leadership, business and management principles to guide practice and achieve operational goals.

• 5.1: Demonstrates leadership skills to guide practice. (D)*
• 5.2: Applies principles of organization management. (D)*
• 5.3: Applies project management principles to achieve project goals and objectives. (D)*
• 5.4: Leads quality and performance improvement activities to measure, evaluate and improve a program’s services, products and initiatives. (D)
• 5.5: Develops and leads implementation of risk management strategies and programs. (D)

Unit 6: Critical Thinking, Research and Evidence-Informed Practice
Integrate evidence-informed practice, research principles and critical thinking into practice.

• 6.1: Incorporates critical thinking skills in practice. (D)
• 6.2: Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research. (D)*
• 6.3: Applies current research and evidence-informed practice to services. (D)

Unit 7: Core Professional Behaviors
Demonstrate professional behaviors and effective communication in all nutrition and dietetics interactions.

• 7.1: Assumes professional responsibilities to provide safe, ethical and effective nutrition services. (D)
• 7.2: Uses effective communication, collaboration and advocacy skills. (D)

_{*Denotes an enhanced competency.}