COMMISSION ON ACCREDITATION FOR DIETETICS EDUCATION
AMERICAN DIETETIC ASSOCIATION
FOUNDATION KNOWLEDGE AND SKILLS AND COMPETENCY REQUIREMENTS FOR ENTRY-LEVEL DIETETIC TECHNICIANS
Individuals interested in becoming Dietetic Technicians, Registered should expect to study a wide variety of topics focusing on food, nutrition, and management.
These areas are supported by the sciences: biological, physiological, behavioral, social, and communication. Becoming a Dietetic Technician involves a
combination of academic preparation and supervised practice culminating in a minimum of an associate degree from an institution sponsoring a program
accredited or approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association.
The following foundation knowledge and skill requirements are listed in the eight areas that students will focus on in the academic component of a Dietetic
Technician Program. These requirements may be met through separate courses, combined into one course, or as part of several courses as determined by the
college or university sponsoring the program. Foundation learning includes knowledge of a topic as it applies to the profession of dietetics, and the ability to
demonstrate the skill at a level that can be developed further. To successfully achieve the foundation knowledge and skills, graduates must demonstrate the ability
to communicate and collaborate, solve problems, and apply critical thinking skills.
The foundation knowledge and skills may be integrated with achievement of the competencies, which identify the performance level expected upon completion of
the supervised practice component of the Dietetic Technician program.
FOUNDATION KNOWLEDGE AND SKILLS
Knowledge of
counseling theory and methods, methods of teaching, concepts of
human and group dynamics, educational materials development,
COMMUNICATIONS interpersonal communication skills, interviewing techniques, basic
mathematics, written communication
CONTENT AREA
PHYSICAL AND
BIOLOGICAL
SCIENCES
applied concepts of chemistry; applied concepts of physiology;
applied concepts of microbiology; nutrient-nutrient and drugnutrient interactions; general health assessment, eg, blood pressure
and vital signs
SOCIAL SCIENCES
psychology/sociology, health behaviors and educational needs of
diverse populations, economics and nutrition, public policy issues
Demonstrated Ability to
use oral and written communications in presenting an educational
session for target groups, document appropriately a variety of
activities
interpret medical terminology, interpret laboratory parameters
relating to nutrition, apply microbiological and chemical
considerations to recipe development
FOUNDATION KNOWLEDGE AND SKILLS
CONTENT AREA
RESEARCH
FOOD
NUTRITION
MANAGEMENT
HEALTH CARE
SYSTEMS
Knowledge of
interpretation of current research, needs assessment, basic
statistics, quality improvement
Demonstrated Ability to
sociocultural and ethnic food consumption issues and trends; food
technology issues; availability of food and nutrition programs in
the community; environmental issues related to food, promotion of
pleasurable eating; food availability and access for the individual,
the family, and the community; food and nutrition
laws/regulations/policies; role of food in promotion of a healthy
lifestyle; basic concepts and techniques of food preparation;
applied sensory evaluation of food; food production systems; food
delivery systems; food and non-food procurement
calculate and analyze nutrient composition of foods, determine
recipe/formula proportions and modifications for volume food
production, apply functions of ingredients in food preparation,
demonstrate basic food preparation and presentations skills
fundamentals of nutrition and metabolism; assessment of
nutritional health risks; influence of socioeconomic, cultural, and
psychological factors on food and nutrition behavior; health
promotion and disease prevention theories; strategies to assess
need for adaptive feeding techniques and equipment;
complementary and alternative nutrition and herbal therapies;
dietary supplements; influence of age, growth, and normal
development on nutrition requirements; applied clinical nutrition
calculate diets for health conditions addressed by health
promotion/disease prevention activities or uncomplicated instances
of chronic diseases of the general population, eg, hypertension,
obesity, diabetes, diverticular disease; screen individuals for
nutritional risk; determine nutrient requirements across the
lifespan; translate nutrition needs into food choices and menus for
people of diverse cultures and religions; measure and calculate
body composition; calculate basic enteral and parenteral nutrition
formulas
program planning, monitoring, and evaluation; marketing
techniques; systems theory; materials management; financial
management; facility management; quality improvement; risk
management; diversity issues; applied management theories;
applied human resources management, including labor relations;
information management
collect and interpret information, determine costs of
services/operations, develop a personal portfolio
current reimbursement issues, health care policy, health care
delivery systems
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Competency statements specify what every dietetic technician should be able to do at the beginning of his or her practice career. The competency statements
build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the level indicated.
COMPETENCIES FOR ENTRY-LEVEL DIETETIC TECHNICIANS
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Perform ethically in accordance with the Code of Ethics for the Profession of Dietetics
Refer clients/patients to other dietetics professionals or disciplines when a situation is beyond one's level of competence
Participate in professional activities
Perform self assessment, prepare a portfolio for professional development, and participate in lifelong learning activities
Participate in legislative and public policy processes as they affect food, food security, nutrition, and health care
Use current technologies for information and communication activities
Document nutrition screenings, assessments, and interventions
Provide dietetics education in supervised practice settings
Educate patient/clients in disease prevention and health promotion and medical nutrition therapy for uncomplicated instances of common conditions, eg,
hypertension, obesity, diabetes, diverticular disease
Conduct education and training for target groups
Assist with development and review of educational materials for target populations
Apply new knowledge or skills to practice
Participate in quality improvement, including systems and customer satisfaction, for dietetics service and/or practice
Participate in development and measurement of outcomes for food and nutrition services and practice
Participate in organizational change and planning and goal setting processes
Participate in development of departmental budget/operating plan
Collect and process financial data
Assist with marketing functions
Participate in human resources functions
Participate in facility management, including equipment selection and design/redesign of work units
Supervise organizational unit, including financial, human, physical, and material resources and services
Supervise production of food that meets nutrition guidelines, cost parameters, and consumer acceptance
Develop and/or modify recipes/formulas
Supervise translation of nutrition into foods/menus for target populations
Design menus as indicated by the patient's/client's health status
Participate in applied sensory evaluation of food and nutrition products
Supervise procurement, distribution, and service within delivery systems
Supervise safety and sanitation issues
Perform nutrition screening of individual patients/clients
Assess nutritional status of individual patients/clients with health conditions addressed by health promotion/disease prevention activities or uncomplicated
instances of chronic diseases of the general population, eg, hypertension, obesity, diabetes, diverticular disease
Assist with nutrition assessment of individual patients/clients with complex medical conditions, eg, renal disease, multi-system organ failure, trauma
Assist with design and implementation of nutrition care plans as indicated by the patient's/client's health status
Monitor patients'/clients' food and/or nutrient intake
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34. Participate in the selection, monitoring, and evaluation of standard enteral nutrition regimens, ie, in a medically stable patient to meet nutritional requirements
where recommendations/adjustments involve primarily macronutrients
35. Implement transition feeding plans
36. Participate in interdisciplinary team conferences to discuss patient/client treatment and discharge planning
37. Refer patients/clients to appropriate community services for general health and nutrition needs and to other primary care providers as appropriate
38. Conduct screening of the nutritional status of the population and/or community groups
39. Assist with assessment of the nutritional status of the population and/or community groups
40. Participate in nutrition care for people of diverse cultures and religions and across the lifespan from infancy through geriatrics
41. Participate in community-based or worksite health promotion/disease prevention programs
42. Participate in development and evaluation of community-based food and nutrition program
43. Implement and maintain community-based food and nutrition programs
44. Participate in coding and billing of dietetics/nutrition services to submit for reimbursement from public or private insurers
Resources
Web Site
The ADA/CADE Web site includes a listing with selected information on each CADE-accredited Coordinated and Internship Program, and each CADEapproved or accredited Didactic Program in Dietetics and Dietetic Technician Program. Although CADE does not accredit graduate level programs in
nutrition or dietetics unless they meet entry-level academic requirements, a listing of graduate programs beyond entry-level in nutrition and dietetics-related
areas also is included on the Web site. The URL is http://www.eatright.org/cade.
For More Information Contact:
ADA Accreditation, Education Programs, and Student Operations
312/899-0040, ext. 5400
Fax: 312/899-4817
E-mail: education@eatright.org
Commission on Accreditation for Dietetics Education
American Dietetic Association
Your link to nutrition and health. sm
120 South Riverside Plaza, Suite 2000
CHICAGO, ILLINOIS 60606-6995
312/899-0040 ext. 5400
www.eatright.org
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