Clinical Practice in Dietetics
Supervised practice in clinical dietetics.
NDFS
621
 Hours2.0 Credit, 2.0 Lecture, 32.0 Lab
 PrerequisitesAdmittance into post-baccalaureate dietetic internship OR admittance into nutrition science dietetics MS, dietetics specialization.
 TaughtFall Term 2
Course Outcomes: 


Evaluate emerging research for application in dietetics practice

Apply evidence-based guidelines, systematic reviews and scientific literature (such as the ADA EAL, Cochrane Database of Systemic Reviews and the U.S. DHHS, Agency for Healthcare Research and Quality, National Guideline Clearinghouse) in the nutrition care process and model and other areas of dietetics practice

Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics

Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, education materials, policies and procedures)

Design, implement and evaluate presentations considering life experiences, cultural diversity and education background of the target audience

Use effective education and counseling skills to facilitate behavior change

Demonstrate active participation, teamwork and contributions in group settings

Refer clients and patients to other professionals and services when needs are beyond individual scope of practice

Apply leadership principles effectively to achieve desired outcomes

Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals

Demonstrate professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various cultures

Perform self assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by CDR

Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered

Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements.

Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention

Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis

Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing

Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition food safety and health messages and interventions

Deliver respectful, science-based answers to consumer questions concerning emerging trends

Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting