Home/College Degrees and Programs/BS In Nutritional Science Degree Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice. -- Utilize scientific processes of questioning, planning, and conducting investigations, using appropriate tools and techniques to gather data, thinking logically and critically about relationships between evidence and explanations, and communicating results in a scientific manner.
- Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols. [KRDN 1.2]
- Identify and explain the physical, chemical, and atomic properties of matter and examine quantitative relationships in chemical reactions.
- Describe the common mechanisms by which pathogens cause illness and disease.
Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the nutrition and dietetics practitioner level of practice. -- Identify the principles of scientific communication.
- Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics. [KRDN 2.2]
- Assess the impact of a public policy position on the nutrition and dietetics profession. [KRDN 2.3]
- Discuss the impact of health care policy and different health care delivery systems on food and nutrition services. [KRDN 2.4]
Professionalism and Ethics -- Use the nutrition care process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions. [KRDN 3.1]
- Research the historical, social, professional, ethical and legal aspects of nutritional science.
- Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups. [KRDN 3.3]
- Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol). [KRDN 3.4]
Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations. -- Develop the most appropriate test of hypothesis using a variety of experimental designs.
- Evaluate a budget/financial management plan and interpret financial data. [KRDN 4.2]
- Implement various strategies to retrieve data and translate it into useful information, within a given context.
- Interpret epidemiological data sets and outcomes; design appropriate follow-up analyses.
Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates. [KRDN 2.5]
Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity, and inclusion. [KRDN 2.6]Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination. [KRDN 2.7]Participate in a nutrition and dietetics professional organization and explain the significant role of the organization. [KRDN 2.8]Defend a position on issues impacting the nutrition and dietetics profession. [KRDN 2.9]Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease. [KRDN 3.5]Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs. [KRDN 3.6]Apply safety and sanitation principles related to food, personnel and consumers. [KRDN 4.5]
Explain the processes involved in delivering quality food and nutrition services. [KRDN 4.6]Evaluate data to be used in decision-making for continuous quality improvement. [KRDN 4.7]Leadership and Career Management: Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner. -- Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement. [KRDN 5.1]
- Identify the role of nutrient supplementation, fortification, and interactions in general health and wellness.
- Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch). [KRDN 5.3]
- Utilize anthropomorphic, biochemical, clinical, and dietary (ABCD) evaluation methods to apply dietary parameters of nutrition across the age spectrum.
- Promote team involvement and recognize the skills of each member. [KRDN 5.5]
- Explain how food processing and handling affects nutrient content and bioavailability.
Applied Nutrition Practice -- Describe where and how food is produced, and explain sustainable practices of food production.
- Design meal plans to meet the general needs of a population (obese, athletes, elderly).
- Develop individualized, holistic approaches to health, taking into account lifestyle, illnesses, genetics, culture, and individual preferences.
- Describe various factors of community health, including: economic, supply/demand, medical, cultural, and community food availability.
- Apply evidence-based research findings to the development and implementation of nutrition polices, programs, and interventions in the United States and globally.
