COLLEGE OF APPLIED & NATURAL SCIENCES

ACEND-Required Core Knowledge for Didactic Programs in Dietetics (2017)

Core knowledge is defined by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) as follows:  the basis on which the program curriculum and learning activities are built within the context of the mission and goals of the program.  The following four emphasis areas are specified by ACEND as core knowledge requirements to prepare graduates for a nutrition and dietetics supervised practice program:

Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.

Knowledge

Upon completion of the program, graduates are able to:

  • KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.
  • KRDN 1.3 Apply critical thinking skills.

Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice.

Knowledge

Upon completion of the program, graduates are able to:

  • KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
  • KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
  • KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.
  • KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with
    whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
  • KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity.
  • KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
  • KRDN 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

Domain 3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations.

Knowledge

Upon completion of the program, graduates are able to:

  • KRDN 3.1 Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
  • KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
  • KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  • KRDN 3.4 Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 3.5 Describe basic concepts of nutritional genomics.

Domain 4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.

Knowledge

Upon completion of the program, graduates are able to:

  • KRDN 4.1 Apply management theories to the development of programs or services.
  • KRDN 4.2 Evaluate a budget and interpret financial data.
  • KRDN 4.3 Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
  • KRDN 4.4 Apply the principles of human resource management to different situations.
  • KRDN 4.5 Describe safety principles related to food, personnel and consumers.
  • KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.