Appropriate Standards of Practice and Activities

(1) Food and Nutrition: In the area of food service, food safety, nutrient composition of foods, nutrition and supporting sciences, examples of appropriate standards and activities include, but are not limited to, the following: (a) Evaluating, interpreting, and applying the science of food, food components, nutrients, vitamins, and nutraceuticals to nutrition care plans; (b) Understanding the nutrient composition of foods and food components as it is applied to human nutrition in individuals and populations; (c) Understanding and applying the current principles offood safety as they apply to individuals, groups and communities. (2) Nutrition Services - Community/Clinical: In the area of nutrition screening, assessment, implementation and documentation, normal nutrition/health promotion/disease prevention, and medical nutrition therapy, examples of appropriate activities include, but are not limited to, the following: (a) Providing, facilitating and promoting quality services based on client needs and expectations, current knowledge, and professional experiences; (b) Developing and implementing plans of nutritional care for individuals, including oral, enteral, and parenteral nutrition, based on assessment of nutritional needs; (c) Recommending diet prescriptions and methods of feeding; (d) Developing criteria for nutrition screening; (e) Directing and coordinating nutrition assessment activities; (f) Collecting and evaluating clients’ diet histories and nutrition care, and communicating data collected through written record systems; (g) Collaborating with clients to assess needs, background, and resources, and to establishmutual goals. Monitoring progress towards client goals and outcomes; (h) Developing individualized education programs; (i) Recognizing visual and behavioral symptoms of nutritional deficiencies and conditions requiring nutrition interventions; (j) Collaborating with physicians and allied health personnel as the provider of nutritional care using tools and procedures such as, but not limited to, diet histories, calipers, BMI tables, finger stick blood-sugar measurements,blood pressure, vital sign assessment and oral cavity assessment; (k) Communicating appropriate actions, evaluating resources and implementing options, monitoring the implementation process, and making appropriate adjustments; documenting activities related to nutrition care; (l) Negotiating revisions to the care plan with the client and health care team when appropriate, and evaluating new tools, techniques, and strategies contributing to the evaluation of nutrition care plan; (m) Providingconsultationandnutritional care to community groups, and identifying and evaluating needs to establish priorities for community nutrition programs; identifying populations at nutritional risk; monitoring client populations to assess prevalence of nutrition problems; compiling data on nutrition and health indicators for populations and developing objectives for community nutrition program service; promoting public understanding of nutrition; managing nutrition services in state/local agencies; evaluating the quality and effectiveness of community programs; (n) Implementing quality practice by following policies, procedures, legislation, licensure, practice guidelines, standards of professional practice and Code of Ethics; (o) Continuously acquiring knowledge and developing skills to maintain accountability to the public; licensee should conduct self-assessments at regular intervals to identify professional strengths and weaknesses, target areas for professional development, seek continuing professional education, and document professional development activities. (3) Education and Research: In the area of counseling, education, training, and research, examples of appropriate activities include, but are not limited to, the following: (a) Planning, conducting and evaluating educational programs relating to nutritional care; (b) Counseling and educating individuals, families, and groups in nutritional principles, meal patterns and plans, insulin administration, food selection, food and drug interactions, and economics, as appropriate; (c) Collaborating with clients to develop goals, objectives, evaluation criteria, and strategies for nutrition counseling plans; (d) Planning, conducting or participating in current research related to nutritional care, or interpreting and evaluating pertinent research findings for utilization in nutritional care; (e) Publishing and evaluating of technical and lay food and nutrition publications for all ages, socioeconomic and ethnic groups; (f) Selecting, adapting, and developing of nutrition education materials to reach specific client markets and to use with individuals; (g) Participating in or generating research to enhance practice; (h) Reviewing research findings for their application to dietetics practice and basing practice on sound scientific principles, research, and theory; (i) Promoting research through alliances and collaboration with other professionals and organizations, and contributing to the development of new professional knowledge and research; (j) Collecting measurable data and documenting outcomes within the practice setting, and sharing research data and activities through various media; (k) Planning, conducting and evaluating dietary studies, and participating in nutritional epidemiological studies; (l) Formulating research questions, designing and conducting research projects that may include collecting, recording and summarizing data according to protocols, conducting statistical analyses, interpreting results, preparing written reports and evaluating others’ research proposals or publications. (4) Foodservice Systems: In the areas of menu planning, foodservice purchasing, production, distributionand service, safety and sanitation, facility layout, and management,examplesofappropriate activities include, but are not limited to, the following: (a) Planning, developing, controlling and evaluating food service systems; (b) Establishing and maintaining standards of food production, service, sanitation, safety, and security; (c) Developing menu patterns and evaluating such for nutritional adequacy; (d) Planning layout designs and determining equipment requirements for food service facilities; (e) Developing specifications for the procurement of food and food service equipment and supplies. (5) Management: In the area of human resources, finance and materials, marketing of products and services, functions and characteristics, and quality improvement, examples of appropriate activities include, but are not limited to, the following: (a) Coordinating and integrating clinical and administrative aspects of professional to provide quality food service and nutrition care; (b) Negotiating contractual agreements, implementing and evaluating quality assurance measures, handling staffing issues, performingcost/benefit analyses, developing standards of professional care, and determining departmental missions, goals and objectives; (c) Utilizing measurable resources such as personnel, monies, equipment, guidelines, protocols, reference materials, and time in the provision of professional services; (d) Conducting market research, determining primary and secondary market segments, developing messages that communicate the features and benefits of products or services to intended markets; and (e) Tracking marketing response and evaluating marketing strategy; understanding products and services from the consumer’s perspective; and developing, modifying, and assessing products and services in order to make them more marketable.