Student Competencies for Dietetic Practice

Graduates of the program will demonstrate the following knowledge/skills (KRDN) and dietetic practice competencies (CRDN):

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

Knowledge

KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.

KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.

KRDN 1.3 Apply critical thinking skills.

Competencies

Upon completion of the program, graduates are able to:

CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.

CRDN 1.2 Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.

CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data.

CRDN 1.4 Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies.

CRDN 1.5 Incorporate critical-thinking skills in overall practice.

Domain 2.  Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the nutrition and dietetics practitioner level of practice.

Knowledge

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 Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.

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.

KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.

KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.

KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.

KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession.

Competencies

Upon completion of the program, graduates are able to:

CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.

CRDN 2.2 Demonstrate professional writing skills in preparing professional communications.

CRDN 2.3 Demonstrate active participation, teamwork and contributions in group settings.

CRDN 2.4 Function as a member of interprofessional teams.

CRDN 2.5 Work collaboratively with NDTRs and/or support personnel in other disciplines.

CRDN 2.6 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.

CRDN 2.7 Apply change management strategies to achieve desired outcomes.

CRDN 2.8 Demonstrate negotiation skills.

CRDN 2.9 Actively contribute to nutrition and dietetics professional and community organizations.

CRDN 2.10 Demonstrate professional attributes in all areas of practice.

CRDN 2.11 Show cultural humility in interactions with colleagues, staff, clients, patients and the public.

CRDN 2.12 Implement culturally sensitive strategies to address cultural biases and differences.

CRDN 2.13 Advocate for local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.

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

Knowledge

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.

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 Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).

KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.

KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.

Competencies

Upon completion of the program, graduates are able to:

CRDN 3.1 Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups and populations of differing ages and health status, in a variety of settings.

CRDN 3.2 Conduct nutrition focused physical exams.

CRDN 3.3 Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition-related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B12 or iron supplementation).

CRDN 3.4  Provide instruction to clients/patients for self-monitoring blood glucose considering diabetes medication and medical nutrition therapy plan.

CRDN 3.5  Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes; if available, assist in the process of placing nasogastric or nasoenteric feeding tubes.

CRDN 3.6  Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.

CRDN 3.7 Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media.

CRDN 3.8 Design, implement and evaluate presentations to a target audience.

CRDN 3.9 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.

CRDN 3.10 Use effective education and counseling skills to facilitate behavior change.

CRDN 3.11 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.

CRDN 3.12 Deliver respectful, science-based answers to client/patient questions concerning emerging trends.

CRDN 3.13 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.

CRDN 3.14 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.

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

KRDN 4.1 Apply management theories to the development of programs or services.

KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data.

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.

KRDN 4.4 Apply the principles of human resource management to different situations.

KRDN 4.5 Apply safety and sanitation principles related to food, personnel and consumers.

KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services.

KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement.

 Competencies

Upon completion of the program, graduates are able to:

 CRDN 4.1 Participate in management functions of human resources (such as training and scheduling).

CRDN 4.2 Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities and food.

CRDN 4.3 Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).

CRDN 4.4 Apply current information technologies to develop, manage and disseminate nutrition information and data.

CRDN 4.5 Analyze quality, financial and productivity data for use in planning.

CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.

CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.

CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.

CRDN 4.9 Engage in the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.

CRDN 4.10 Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness).

Domain 5.  Leadership and Career Management:  Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.

Knowledge

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.

KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.

KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).

KRDN 5.4 Practice resolving differences or dealing with conflict.

KRDN 5.5 Promote team involvement and recognize the skills of each member.

KRDN 5.6 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

Competencies

CRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.

CRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.

CRDN 5.3 Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.

CRDN 5.4 Advocate for opportunities in professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage or asking for a promotion).

CRDN 5.5 Demonstrate the ability to resolve conflict.

CRDN 5.6 Promote team involvement and recognize the skills of each member.

CRDN 5.7 Mentor others.

CRDN 5.8 Identify and articulate the value of precepting.

 

2. Credit for Prior Experience

Students wishing to transfer credit hours from another institution should work with the UT admissions office to determine transfer credits.  There is no policy for assessing prior competence. 

3. Sequence of Coursework

During the interview process, the student and Program Director will agree on a plan of coursework for completion of the Integrated Coordinated Program.  Students are required to complete all didactic coursework during the second semester in the program (senior fall); the only courses that can be taken during the last spring semester and following summer are the dietetic practica courses.  Any changes to this plan must be submitted in writing to the Program Director for prior approval.  Students who fail to complete the coursework as planned are subject to dismissal from the program.

4. Requirements for Completion of Program

Program completion requirements include maintaining a grade-point average of at least 3.0 each semester while in the program, completion of a Bachelor’s and Master's degree, and certification of entry-level competencies on performance evaluations for 1200 hours of supervised practice rotations.  Completion of the program must occur within 36 months of starting the program. If the circumstances of failure to achieve competency warrant such action, at the discretion of the program faculty and preceptors, the student may be allowed to postpone graduation and return at a later date to achieve the required competence.

5. Eligibility/Availability for Supervised Practice

Students accepted to the Integrated Coordinated Program in Dietetics must meet the minimum requirements for training in the sites where they are assigned for supervised practice.  These requirements will include a criminal background check, TB test and drug testing. Other conditions as designated by the practice site may also be required.  Students who do not meet these requirements will not be able to complete the program.

Students must arrange their schedules to be available for supervised practice.  Hours are delineated by the individual course and instructor, and/or practice facility and preceptors.  Supervised practice assignments during the second year may be scheduled as early as 4:00 a.m. and as late as 9:00 p.m., Monday through Friday and occasionally on weekends.

Because of the demanding schedule of supervised practice, outside employment is strongly discouraged, especially during the spring and summer semester.  Supervised practice hours cannot be arranged to accommodate employment hours.

6. Academic Calendar

ICPD classes follow the University calendar with minor exceptions based on preference and availability of practice facilities.  Students will also be expected to participate in conferences sponsored by the Department of Nutritional Sciences, which often occur during semester breaks or weekends. During supervised practice, the students are asked to follow the facility calendar in lieu of the academic calendar.  If there is a concern, the student may address the grievance with the Director.  The University academic calendar can be found here: http://registrar.utexas.edu/calendars.

Students should plan to receive fall break, winter break, spring break and break between spring and summer session per the academic calendar.

7. Attendance

Attendance is mandatory for all supervised practice courses.  If a student cannot be present for a supervised practice activity, he/she is responsible for notifying both the instructor and the contact person at the supervised practice facility before the scheduled activity.

If significant absence (excused or unexcused) occurs during any supervised practice course the student will not be certified as competent in the affected area of practice.  If the circumstances of the absence warrant such action, at the discretion of the program faculty and preceptors, the student may be allowed to postpone graduation and return at a later date to achieve the required competence.  A leave of absence must be discussed with the program director to determine next steps.

8. Academic and Professional Honesty

Students are expected to practice absolute honesty in all settings – classroom, laboratory and supervised practice.

a.   Honesty and integrity are expected in all activities related to examinations and assignments that are not designated as joint projects.  Dishonesty includes but is not limited to giving or receiving of information/ answers, collusion and falsifying records or the attempt to do so.   Dishonesty will not be tolerated.

b.   Data presented or entered in supervised practice lessons, reports, medical records, case studies, or other assignments or documentation must be carefully and accurately collected and reported.

c.   Plagiarism will not be tolerated.  Quotation marks and/or citations must be used to identify information obtained from the literature and used in reports, case studies, etc.  Failure to comply with these standards will be grounds for disciplinary action including possible dismissal from the program.

9. Code of Ethics

Students are expected to comply with the Code of Ethics for the Profession of Dietetics developed jointly by the Academy of Nutrition and Dietetics and the Commission on Dietetic Registration.  A copy can be found here:   http://www.eatright.org/codeofethics/

10. Confidentiality of Information

Students are expected to treat as confidential any and all information regarding administration of an affiliation site and/or information regarding its patients, clients or employees obtained in the course of their supervised practice activities.  Failure to treat facility and/or patient information with confidentiality will be grounds for disciplinary action including possible dismissal from the program.

11. Non-discrimination and Equitable Treatment

During supervised practice, students are expected to provide services as needed without regard to age, race, creed, gender, socioeconomic status, medical condition or other factors.

ICPD supports the diverse needs of students, ensures an enclusive environemnt, and ensures equitable treatement by program faculty and preceptors of students from all backgrounds per UT Diversity Equity and Inclusion policy.  

The ICPD program is committed to educate and train, while providing support and equitable treatment for diverse needs, students from diverse backgrounds, this includes students from all ethnicities, races, cultures, ages, gender, sexual identities, religions, veteran status, and life experiences in the population of the State of Texas.

12. Dress Requirements

Students are expected to maintain professional dress for supervised practice assignments.  Specific dress requirements are outlined for each placement.  Dress requirements for most supervised practice will include a professional white lab coat.  Navy blue or black skirt or slacks and white blouse or shirt, closed-toe leather shoes and hairnet will be required for some placements.

13. Travel to and from Sites for Supervised Practice

Students are expected to provide their own transportation to and from sites assigned for supervised practice.  Travel expenses will vary depending on assigned placements which may be as much as 40 miles from campus.  Occasionally assignments may require one to two nights in a hotel.  The University assumes no liability for their safety during this travel.

14. Membership in the Academy of Nutrition and Dietetics (AND)

Student membership in the Academy of Nutrition and Dietetics is required of all students while enrolled in the Integrated Coordinated Program in Dietetics.  In addition, students will be required to attend some local and/or state dietetic association meetings.

15. Insurance

Students must maintain health and professional liability insurance while engaged in supervised practice activities during the second year of the program.  Proof of this insurance must be presented at the beginning of each semester.  Except for emergency aid for which the student may be held financially responsible, neither the University nor sites for supervised practice are responsible for health care for students even in case of injury or illness arising at an assigned site for supervised practice.

16. Protection of Privacy of Information/Access to Personal Files

Student files including application materials (except references), transcripts, registration materials, grade slips and periodic evaluations that are maintained in the Director’s office will be available to the student upon his/her written request.  Otherwise, these files are available only to authorized faculty and the program secretary.  Upon entry into the program, students will be required to complete a form entitled “Student Release of Confidential Information.”  Release of addresses, phone numbers, social security numbers and other information will be guided by the individual student’s direction as indicated on this form.  A phone contact must be provided to the direct supervisor for major supervised practice placements.  Social security numbers may be required by some practice sites.

17. Grievance Procedure

Grievance Procedure

Students with a grievance or conflict regarding an assignment, evaluation or other problem arising in a supervised practice course or relating to the requirements of the Integrated Coordinated Program in Dietetics should:

a.     First discuss the problem with the instructor with whom the conflict arises*.

b.     If the student is unable to arrive at a satisfactory solution with the instructor, a written description of the problem should be submitted to the Program Director and an appointment set to discuss the matter.

c.     If unable to arrive at a satisfactory solution with the Program Director, discuss the problem with the Chair of the Department of Nutritional Sciences.

d.     If unable to arrive at a satisfactory solution with the Head of the Department of Nutritional Sciences, discuss the problem with the Director of the School of Human Ecology.

e.     If unable to arrive at a satisfactory solution at the departmental level, discuss the problem with designated personnel in the Office of the Dean, College of Natural Science.

*   At each step of the procedure the student should inform the person with whom he/she has talked of his/her intent to carry the grievance to the next level.

All grievances will be addressed in the Dietetics Administrative Committee and filed within the meeting minutes.

UT Policy on Protection from Retaliation for Reporting Suspected Wrongdoing

All complaints will be communicated to Dietetics Administrative Committee and filed with minutes.

18. Disciplinary Action/Termination

Students may be discipline or terminated for reasons including but not limited to: unsatisfactory academic performance, inappropriate behaviors, inappropriate attitudes, unsatisfactory professional development or criminal behavior. Students are expected to know and follow established policies of the program and of each supervised practice site to which they are assigned.  Failure to follow these policies will be grounds for disciplinary action including possible dismissal from the program.

19. Notice of Opportunity to File Complaints with the Accreditation Council for Education in Nutrition and Dietetics

The Accreditation Council for Education in Nutrition and Dietetics will review complaints that relate to a program’s compliance with the accreditation standards.  The Council is interested in the sustained quality and continued improvement of dietetics education programs but does not intervene on behalf of individuals or act as a court of appeal for individuals in matters of admission, appointment, promotion or dismissal of faculty, staff, or students.

A copy of the accreditation/approval standards and/or the Council’s policy and procedure for submission of complaints may be obtained by contacting the Education staff at the ACEND 120 S. Riverside Plaza, Suite 200, Chicago, Illinois 60606 or by calling 1-800-877-1600 extension 5400.

Policies for the Integrated Coordinated Program in Dietetics have been formulated by the Administrative Committee in consultation with members of the various coordinating committees, students, and divisional and departmental faculties.  Policies are reviewed and revised as necessary by this committee.

20. Retention and Remediation

Our intention is that 100% of students who begin the ICPD complete it in its entirety.

To ensure that our students are successful, students will receive formal evaluations from faculty who work closely with them throughout the program at regular intervals.  At the very beginning of their training, students will be required to turn in weekly assignments, which will be graded and returned the following week.  This is one method of regular, weekly evaluation.  The performance on these assignments, paired with formal mid-term and end of semester evaluations allow faculty to evaluate student performance.  In addition, they will also receive informal evaluations/feedback throughout the program from these faculty members as well.

In later semesters, students depend more on preceptors for training and evaluation.  However, faculty still make regular visits to facilities to discuss student progress with the preceptors.  In addition, students communicate with the faculty through semi-weekly emails and attend on-campus days which include case reports and group discussions.

If a student fails to meet expectations the faculty will meet with them as soon as the problem is evident.  The student is reminded of the program policies related to the issue being addressed.  Depending on the circumstances, the student will be given an opportunity to remedy the situation or allowed to leave the program with course credit for the class work that was successfully completed before the problem developed.

Additional Resources:

UT Academic Support

CNS Support Services

21. Verification Statement

Per the The Commission on Dietetic Registration (CDR) website:

“CDR establishes requirements for eligibility to take the entry-level registration examinations for dietitians and dietetic technicians. Current requirements include academic preparation, supervised practice, and confirmation of academic and practice requirements by verification. These requirements are periodically reviewed and are subject to change.

ACADEMIC REQUIREMENTS

Academic Degree Minimum of a Baccalaureate degree granted by a U.S. regionally accredited college/university or foreign equivalent.

Current Minimum Academic Requirements Completion of an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited Didactic Program in Dietetics. All Didactic Programs in Dietetics are listed in the Directory of Dietetics Programs. December 31, 1999 is the last postmark date for submitting registration eligibility applications using Plan IV minimum academic requirements.”

Source:

http://www.cdrnet.org/certifications/registration-eligibility-requirements-for-dietitians

Graduates of the CPD who do not already have a baccalaureate degree are awarded a Bachelor’s of Science degree with the dietetics option and a Verification Statement.  CPD graduates who enter the program already possessing a baccalaureate degree must demonstrate successful completion of the program to receive a Verification Statement.  All graduates of the CPD receive an informal certificate of completion.

This statement is a verification of the highest degree earned.  It requires that the following be submitted:

A final transcript for highest degree earned. The official transcript must include the embossed seal or colored stamp of the college/university, the degree earned and the conferral date of the degree.

Or

A letter on college/university letterhead bearing the original signature of the Registrar verifying completion of all degree requirements and the date the degree was conferred. The Registrar’s original signature must be in colored ink on college/university colored letterhead. If this verification letter is black and white the institution’s embossed seal must be applied along with the original signature of the Registrar.

If an individual in the Registrar’s Office, other than the Registrar, has the authority to verify degree(s), an official letter stating that authority must be included with the audit submission documents. The degree confirming statement from the Registrar is NOT the same as the signed Verification Statement from the Didactic Programs in Dietetics Program Director.

Or

An original Foreign Degree Equivalency Report confirming the degree equivalent. Education obtained outside of the US and its territories must have their academic degree(s) validated as equivalent to the Baccalaureate or Master’s degree conferred by a regionally accredited college or university in the US. Validation of a foreign degree does not eliminate the need for a Verification Statement of completion of a Didactic Programs in Dietetics.

Source:

http://www.cdrnet.org/program-director/audit

These are the Verification Statements that are submitted to CDR for eligibility for the RD examination.

22. Educational purpose of supervised practice to prevent the use of students/interns to replace employees

The supervised practice portion of the Coordinated Program in Dietetics in which the student is working at various sites is part of their educational experience.  These work hours fulfill the minimum 1200 hours of supervised practice required by the Commission on Dietetic Registration in order to be eligible to apply to become a registered dietitian.

The supervised practice is of primary benefit to the student (intern) rather than to the site where they are working.  For this reason, the site will not be able to use students (interns) to replace regular employees.

23. Injury or Illness while in supervised practice facility

In the case of an injury, illness or other emergency of a life threatening nature, students should seek emergency treatment.  If the situation is not life threatening, or when the emergency has resolved; the student should contact their preceptor, instructor or program director. Students are responsible for the cost of treatment.

24. Financial Aid, Scholarships and Other Support

Financial aid, scholarships, and other support click HERE.

Withdrawal and refund of tuition and fees click HERE.

Loan deferments

Scholarships

25. Compensation Policy

ICDP students are not paid by UT as part of the program. However, if a student is provided compensation for supervised practice by staff at that facility, the program will not prohibit the student from accepting compensation. The ICDP Director will not be involved in the compensation agreement between a student and staff at the supervised practice site.  Students are placed in supervised practice rotations based on student professional development goals and needs.