Scientific and evidence based practice
KRD 1.1 Reflect the scientific basis of the dietetics profession, including: research
methodology, interpretation of research literature and integration of research principles into
evidence-based practice.
- Introduction to dietetics (NTR 282)
In this class, I was introduced to the Evidence Analysis Library and the Cochrane Library.
The assignment instructed us on how to how to search for research-based practices in nutrition
using these libraries. I chose 3 nutrition-related conditions that interested me and then
searched in the EAL and Cochrane Library to find information on the best and latest evidence
used for treating these conditions. It is important to understand the scientific background
behind the best practices in dietetics so that I can use safe and efficacious methods in treating
and preventing nutrition-related issues. Through this process, I found that I can use these
libraries to become familiar with the different methods of nutrition counseling and medical
nutrition therapy for disease prevention and treatment. I plan to use the information presented
in these libraries in my career because I plan to work with patients who are at risk of developing
diseases or who already have diseases. This information will ensure that I am giving sound
nutrition advice that is backed by scientific evidence, which will in turn ensure the safety of the
patients.
Professional practice expectations
KRD 2.1 Describe experiences that have developed written, verbal, digital communication
skills
- Nutrition education (NTR 607)
Nutrition education taught me about different methods of teaching and applying these
methods to teach nutrition material to various audiences. In this class, I created a nutrition
education program for preschool-aged children and taught the material to that audience. I
searched the literature and gathered data to determine the needs of this population. I then
used this data to develop and implement an education program. Throughout this process, I
learned how to develop lesson plans, test for the effectiveness of the education, and utilize
different teaching methods depending upon the audience and the nature of the material being
taught. I learned that nutrition education should be centered around the audience and their
educational needs. Factors that should be considered when planning education programs
include but are not limited to the age of the audience, the reading level, primary spoken
language, and socioeconomic status of the audience. I can use this knowledge in the future to
plan and implement nutrition education for the different clients that I will likely encounter
throughout my career. I plan on conducting nutrition interventions and developing educational
materials during my career and the lessons I learned in this class will allow me to be an effective
teacher.
KRD 2.2 Demonstrate principles and techniques of effective counseling methods for behavior
change.
- Helping relationships (CED 610)
Helping relationships focused on basic counseling techniques. I learned the different
stages of the helping process and the different techniques that can be used to bring about
insight while counseling clients. The final assignment for this class was a group assignment in
which each group chose a population to work with to perform a helping skills workshop in order
to teach them the skills that we have learned throughout the semester. This assignment put
into perspective each aspect of the helping process. The class as a whole allowed me to explore
each counseling technique and learn which ones I feel most comfortable using. I will likely use
this knowledge and many of these skills throughout my career as a dietitian due to the nature
of this field. It is important to understand the effects that dietary habits have on a person not
only physically, but also mentally because food is such a personal topic to many people.
Understanding why a client chooses the foods they consume will greatly impact the success a
dietitian will have in helping to change those behaviors.
KRD 2.3 Demonstrate understanding of governance of dietetics practice, such as the Scope of
Dietetics Practice and the Code of Ethics for the Profession of Dietetics; and interdisciplinary
relationships in various practice settings.
- Professionalism in dietetics (NTR 482)
The focus of this course was public policy, healthcare policies, and professional practices
in dietetics. In this class, we were assigned to read through the scopes of practice in nutrition
and dietetics. These documents taught me about the different roles of a dietitian and the
regulations that govern the practice of dietetics. I learned about the difference between the RD
and the DTR and how they work together in a healthcare setting. I also learned that these roles
differ depending on the focus and setting of the practice. It is important to understand what my
roles will be as a dietitian so that I will be able to practice to the best of my ability. I also read
the Code of Ethics for the Profession of Dietetics, which focuses on ensuring that the dietitian is
using evidence-based practices when making judgements about a patient or client’s health and
also ensuring that benefits outweigh the risks when making these decisions. I need to
understand the code of ethics because I will be making decisions about how to treat the health
issues of others, which means that they are putting their trust in me that I know what I’m doing
and am giving sound advice. If I do not do these things, I could be responsible for negative
outcomes in another person’s life. Throughout my career, I will continue to check the code of
ethics to ensure that I am practicing ethically.
Clinical and customer services
KRD 3.1 Reflect the principles of Medical Nutrition Therapy and the practice of the nutrition
care process, including principles and methods of assessment, diagnosis, identification and
implementation of interventions and strategies for monitoring and evaluation.
- Nutrition assessment (NTR 550)
In this class I learned about the different methods of nutrition assessment and how to
implement them in an integrated case study. This assignment required me to use my
knowledge of assessment and the nutrition care process to evaluate a client’s nutritional status
using the ABCD’s of nutrition assessment. I analyzed pertinent information about the client’s
diet, medical, and social history to determine a likely nutrition-related diagnosis. Also, in the
assignment I created a 3-day menu for the client to follow that met his goals while including
foods that he enjoyed. I learned from this assignment that the nutrition care process involves
critical thinking and problem solving skills, not just book knowledge of diet, nutrients, and
diseases. This assignment was an important learning experience because it helped me to
theoretically practice everything that I’ve learned through school. Throughout my career, I will
be performing nutrition assessments and implementing interventions and I feel that this
assignment helped to prepare me for what is to come.
KRD 3.2 include the role of environment, food, nutrition and lifestyle choices in health
promotion and disease prevention. (develop interventions to affect change and enhance
wellness in diverse individuals and groups.)
- International nutrition (NTR 421)
In this class, I was assigned to present a group project on a specific culture to the class.
We researched information about the demographics, history, traditional medicinal practices,
traditional food practices, current food practices, common health beliefs, and the current state
of health among this population. This assignment taught me that every culture is different,
especially with regards to food. Many factors influence the views that people have about health
and the availability of fresh food. These factors include geographical location, weather, politics,
and religion. It is the nutrition professional’s responsibility to try to learn about different
cultures and how the people of these cultures may react not only to the professional but also to
the information presented to them. What I learned from this assignment is important because I
will most likely work with people from cultures different from my own and I need to try to be
sensitive to their feelings and beliefs when working with them in order to ensure that they
receive information that is helpful and applicable.
Management and Use of Resources: strategic application of principles of management and
systems in the provision of services to individuals and organizations
KRD 4.1 Describe basic management and business theories and principles required to deliver
programs and services.
- Management practices in dietetics (NTR 426)
Students in this class were assigned to work in groups and present a book review on a
book that explained management or leadership practices. We also developed an activity that
would help the class to better understand the book that we presented. Throughout this
assignment I learned about different methods for being a good manager and a good leader. I
learned that each professional setting is different and that management practices also differ
depending on the setting and depending on the employees. I believe the most valuable lesson I
learned from this assignment is that it is important to allow employees to have a voice and to
allow them to be creative. It is important for a leader to be receptive and to create an
environment in which the employees feel trusted and safe in order to have a successful
business. The knowledge I gained from this assignment will be very useful for me in my career
because I will be in a leadership position whether I am working in foodservice management or
in an outpatient clinic. I will be working with other employees, and whether I am the assigned
manager or not, I can use my knowledge to create an efficient and healthy work environment
for those around me.
KRD 4.2 Relate principles of quality management to the nutrition care process and the
development of nutrition education programs.
- Medical nutrition therapy (NTR 573)
This class taught me the importance of quality control when performing nutrition
assessments, diagnoses, and interventions. Each step in the nutrition care process requires
documentation of the decisions that were made and monitoring and evaluation of the
interventions. Each week, we were assigned case studies that focused on a specific condition.
Throughout the case studies, we answered questions about the case, which often included
ADIME notes. We were to assess the patients’ conditions, write PES statements pertaining to
the most important nutrition-related issues, and write interventions and goals based on the
diagnosis. We also specified how we would monitor and evaluate the patients’ progress
throughout the intervention. I learned throughout this class that when each of these steps is
monitored and progress is evaluated periodically, the patient is less likely to stay in the hospital
for long periods of time and to become malnourished. This is important in order to improve
quality of life, decrease medical costs, and decrease mortality rates. I will definitely be using
this knowledge in the future, especially if I become a clinical dietitian so that I can ensure that
any mistakes are corrected in a timely manner and my patients are receiving quality care.
KRD 4.3 Include the fundamentals of public policy, including the legislative and regulatory basis
of dietetics practice.
- Community nutrition (NTR 423)
In this class we were assigned weekly readings on the progress and updates to public
policies in our community and nationwide. These readings taught me about the different
policies that were currently being made or changed regarding nutrition, healthcare benefits,
and agriculture. During the time I was taking this class, changes were being made to the farm
bill that would affect funding for SNAP and crop insurance for farmers. What I learned from this
class was important because although decreased funding for SNAP doesn’t directly involve
dietitians, it does impact the amount of people who are unable to receive fresh food, thus
increasing the number of malnourished families in our community. I know that I will need to
stay updated on the changing policies in food and nutrition so that I can be prepared for
upcoming changes to practicing guidelines or trends in our society.
KRD 4.4 Include content related to health care systems.
- Professionalism in dietetics (NTR 482)
Learning about the healthcare system and the different policies and programs within it
is important for all dietitians and future dietitians because these policies and programs affect
our jobs, our clients, and how we are paid. In this class, we learned about the Affordable Care
Act, Comprehensive Primary Care Initiative, Accountable Care Organizations, Patient Centered
Medical Home, the Health Information Technology for Economic and Clinical Health Act,
Federally Qualified Health Centers, and Continuing Care Retirement Centers. These programs
indicate a trend in healthcare toward patient-centered care and attempts to provide better
insurance coverage for all Americans. It is important to understand what these programs do so
that I can be better prepared for the changes in practice that might occur as a result of more
affordable and accessible healthcare.
KRD 4.5 Include content related to coding and billing of dietetics/nutrition services to obtain
reimbursement for services from public or private insurers.
- Professionalism in dietetics (NTR 482)
This class also taught me about the intricacies of the medical coding and billing process.
I learned what medical codes are and what they are used for. I also learned how hospitals and
clinics bill insurance companies in order to receive reimbursement for services performed by
healthcare professionals. This process is important for dietitians to understand and to be
familiar with because the use of medical codes is how they get paid for the services they
perform. I also learned that the medical codes change periodically and that it is important to
stay up-to-date on these changes in order to ensure that the correct medical codes are being
used. I will need to know this information when I am a dietitian so that I can ensure that I am
using the correct codes and being reimbursed for my services.
Foundation knowledge
KRD 5.1 Principles of food science and food systems, techniques of food preparation and
application to the development modification and evaluation of recipes, menus and food
products acceptable to diverse groups
- Quantity food procurement and production (NTR 309)
In this class, I learned about how the food service industry operates. The main project in
this class was to create a large food service operation with a four-week menu cycle. I chose a
theme for the menu cycle and then developed the menus based on the theme. I also picked 3
recipes from the menu to standardize and cost out. Another component of the project included
drawing a floor plan of the kitchen and dining area. I learned so much from this project such as
it takes a lot of time and planning to operate a dining service. I also learned about the
importance of HACCP and food safety regulations as well as how to modify and cost out large
portion recipes. I can use this knowledge as a dietitian if I am working in any large operation like
a hospital or a nursing home. I could assist a dietary manager in menu planning and enforcing
safe food handling in the kitchens as well.
KRD 5.2 Physical and biological science
- Advanced nutrition (NTR 560)
Advanced nutrition taught me about the absorption and metabolism of many different
nutrients. I learned about the roles of different vitamins and minerals in human health and how
deficiencies in these nutrients affect the body. I also learned about the different enzymes and
hormones that play an important role in the metabolism of carbohydrates, fat, and protein.
This information is very important for me to understand because I will either be counseling or
working with patients who have concerns about certain nutrients and I need to be able to make
informed decisions about their nutritional needs based on this knowledge. It is also important
to understand the process of absorption and metabolism because many conditions affect or
interfere with this process.
KRD 5.3 Behavioral and social science
- Helping Relationships (CED 610)
In helping relationships, I learned about the importance of empathy, congruence, and
unconditional positive regard when helping a client to move through insight to make a
behavioral change. Having empathy, unconditional positive regard, and being congruent will
allow the client feel understood and more willing to make changes. I also learned about the
stages of change, which are very important in nutrition counseling. It is important for dietitians
to know what stage a client is in because if the client is in the precontemplation stage, he or she
will be resistant to change their eating habits, which means that the dietitian must change his
or her approach to counseling. Many of the lessons learned in this class will help me in my
career to be a better dietitian. If I am able to use these techniques and recognize which stage
my client is in, I will be better prepared to tailor my approach to their needs and readiness.