Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice. |
| KRDN 1.1 Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical, evidence-based practice decisions. | NUTR 4100: Medical Nutrition Therapy II | Chronic Disease Case Study (Academy’s EAL) |
| KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols. | NUTR 4100: Medical Nutrition Therapy II | Renal assignment, including the renal menu |
| KRDN 1.3 Apply critical thinking skills. | NUTR 4100: Medical Nutrition Therapy II | Clinical Case Study (ex. Renal Case Study) |
| Domain 2. Professional Practice Expectations: Beliefs, values, attitudes, and behaviors for the nutrition and dietetics practitioner level of practice. |
| KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation. | NUTR 3600: Nutrition Counseling | Cultural Food Presentation & Fact Sheet |
| KRDN 2.2 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. | NUTR 4901: Senior Seminar | Ethics Class Discussion |
| KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice. | NUTR 4000: Nutrition in the Community | Public Policy Assignment and Discussion |
| KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services. | NUTR 4000: Nutrition in the Community | Public Policy Assignment and Discussion |
| KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates. | NUTR 3921: Dietetic Field Experience | Report 1: Organization Structure and Chart |
| KRDN 2.6 Demonstrate cultural humility, awareness of personal biases, and an understanding of cultural differences as they contribute to diversity, equity, and inclusion. | NUTR 3600: Nutrition Counseling | Cultural Food Presentation |
| KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities, and discrimination. | NUTR 4000: Nutrition in the Community | Cultural Competence Discussion |
| KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization. | NUTR 4901: Senior Seminar | Public Policy Day Participation and Professional Organization Reflection Assignment |
| KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession. | NUTR 4000: Nutrition in the Community | Public Policy Assignment and Discussion |
| Domain 3. Clinical and Client Services: Development and delivery of information, products, and services to individuals, groups, and populations. |
| KRDN 3.1 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. | NUTR 4100: Medical Nutrition Therapy | Renal Case Study |
| KRDN 3.2 Develop an educational session or program/educational strategy for a target population | NUTR 4000: Nutrition in the Community | Nutrition Education Assignment |
| KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups. | NUTR 3600: Nutrition Counseling | AV Counseling Session Assignment |
| KRDN 3.4 Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol). | NUTR 4100: Medical Nutrition Therapy II | In-class practice screenings (measure blood pressure & use glucometers at point-of-care) |
| KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health, and disease. | NUTR 4050: Advanced Nutrition | Nutrigenomics Assignment |
| KRDN 3.6 Develop nutritionally sound meals, menus, and meal plans that promote health and disease management and meet clients’/patient’s needs. | NUTR 4100: Medical Nutrition Therapy II | Renal Menu Writing Assignment |
| 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. |
| KRDN 4.1 Apply management theories to the development of programs or services. | NUTR 3300: Principles of Quantity Food Production and Purchasing | ServSafe Assessment, HACCP Plan, Cumulative Course Assessment |
| KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data. | NUTR 3300: Principles of Quantity Food Production and Purchasing | Budgeting and Food Cost Problem Set, Purchasing Assessment |
| KRDN 4.3 Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third-party payers, and how reimbursement may be obtained. | NUTR 4000: Nutrition in the Community | Coding and Billing Quiz |
| KRDN 4.4 Apply the principles of human resource management to different situations. | NUTR 3300: Principles of Quantity Food Production and Purchasing | Student Menu Project |
| KRDN 4.5 Apply safety and sanitation principles related to food, personnel, and consumers. | NUTR 3300: Principles of Quantity Food Production and Purchasing | Student Menu Project |
| KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services. | NUTR 3921 Dietetic Field Experience | Report 3: Food Service Operations |
| KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement. | NUTR 3921: Dietetic Field Experience | Report 4: Food Service CQI/Safety |
| Domain 5. Leadership and Career Management: Skills, strengths, knowledge, and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner. |
| KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement. | NUTR 4901: Food and Nutrition Sciences Senior Seminar | Professional Portfolio Assignment |
| KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge, and experiences relevant to the position desired and career goals. | NUTR 4901: Food and Nutrition Sciences Senior Seminar | Resume or Personal Statement |
| KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support or presenting an elevator pitch). | NUTR 4901: Food and Nutrition Sciences Senior Seminar | Professionalism In-Class Discussion |
| KRDN 5.4 Practice resolving differences or dealing with conflict. | NUTR 4901: Food and Nutrition Sciences Senior Seminar | Ethics Discussion (In-class Ethics case study) |
| KRDN 5.5 Promote team involvement and recognize the skills of each member. | NUTR 4901: Food and Nutrition Sciences Senior Seminar | Team Approach In-Class Discussion |
| KRDN 5.6 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others. | NUTR 3921: Dietetic Field Experience | Report 7: Community Nutrition Intervention |
