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Academy of Nutrition and Dietetics: Revised 2018 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Education of Nutrition and Dietetics Practitioners

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Abstract

Registered dietitian nutritionists (RDNs) engaged in education of nutrition and dietetics practitioners facilitate meaningful learning of required knowledge and supervised practice competencies in nutrition and dietetics curricula and proactively support all facets of the learning environment. Addressing the unique needs of each educational situation and applying standards appropriately is essential to providing evidenced-based, learner-centered, up-to-date education for future nutrition and dietetics practitioners. The Academy of Nutrition and Dietetics (Academy) leads the profession by developing standards that can be used by RDNs for self-evaluation to assess quality of practice and performance. The Standards of Professional Performance consist of six domains of professional performance: Quality in Practice, Competence and Accountability, Provision of Services, Application of Research, Communication and Application of Knowledge, and Utilization and Management of Resources. Within each standard, specific indicators provide measurable action statements that illustrate how the standard can be applied to practice. The Academy's Revised 2018 Standards of Professional Performance for RDNs in Education of Nutrition and Dietetics Practitioners provide standards and indicators for three levels of practice—competent, proficient, and expert—which are used to gauge and guide an RDN’s performance in nutrition and dietetics practice in educational settings.

Section snippets

Academy Quality and Practice Resources

The Academy’s Revised 2017 SOP in Nutrition Care and SOPP for RDNs2 reflect the minimum competent level of nutrition and dietetics practice and professional performance. The core standards serve as blueprints for the development of focus area SOP and SOPP for RDNs in competent, proficient, and expert levels of practice. While this document addresses the SOPP only, each RDN educator and preceptor needs to be aware of the minimum competent level of practice for the core SOP in Nutrition Care

Why Were the Standards Revised?

It is critical that RDNs in EONDP reflect current practice environments with respect to most recent research, evidenced-based practices, and related laws and regulations in health care and other practice segments. Changes in the practice environment for RDNs and nutrition and dietetics technicians, registered (NDTRs) can impact course content and supervised practice experiences provided by nutrition and dietetics education programs. In addition, enhanced knowledge and skills training in

Three Levels of Practice

The Dreyfus model18 identifies levels of proficiency (novice, advanced beginner, competent, proficient, and expert) (refer to Figure 2) during the acquisition and development of knowledge and skills. The first two levels are components of the required didactic education (novice) and supervised practice experience (advanced beginner) that precede credentialing for nutrition and dietetics practitioners. Upon successfully attaining the RDN credential, a practitioner enters professional practice at

Overview

Nutrition and dietetics education and preparation for practice is a multifaceted educational structure composed of education, supervised practice, applying or producing research, and professional growth. These include Accreditation Council for Education in Nutrition and Dietetics (ACEND)20 nutrition and dietetics education programs designed to prepare students for entry-level practice as an RDN or NDTR. RDN faculty and preceptors engage in closely related but distinct activities, are role

Academy Revised 2018 SOPP for RDNs (Competent, Proficient, and Expert) in Education of Nutrition and Dietetics Practitioners

An RDN can use the Academy Revised 2018 SOPP for RDNs (Competent, Proficient, and Expert) in EONDP (see Figure 1, available at www.jandonline.org, and Figure 2) to:

  • identify the competencies needed to provide EONDP;

  • self-evaluate whether he or she has the appropriate knowledge, skills, experience, and judgment to provide safe, effective, and quality nutrition and dietetics education for their level of practice;

  • identify the areas in which additional knowledge, skills, and experience are needed to

Application to Practice

All RDNs, even those with significant experience in other practice areas, must begin at the competent level, when practicing in a new setting or new focus area of practice. At the competent level, an RDN in EONDP is incorporating the principles that underpin this focus area and is developing knowledge, skills, and judgment, and gaining experience for safe and effective practice. This RDN, who may be new to the profession or may be an experienced RDN, has a breadth of knowledge in nutrition and

Future Directions

CDR announced that as of January 1, 2024, entry-level eligibility requirements to become an RDN would increase to include obtaining a graduate degree.21 This will impact RDNs in EONDP in several ways. First, the need for RDNs with advanced degrees (PhD or other advanced doctoral degree) will intensify to meet the education requirements to teach at the graduate-degree level. Second, because RDNs in EONDP are innovators, now more than ever they will participate in evaluation of current nutrition

Summary

RDNs in EONDP face complex situations every day. Addressing the unique learning needs of each nutrition and dietetics student/intern and creating educational experiences designed to meet program competencies are essential for the education of nutrition and dietetics practitioners. All RDNs are advised to conduct their practice based on the most recent edition of the Academy/CDR Code of Ethics, the Scope of Practice for RDNs, and the SOP in Nutrition Care and SOPP for RDNs, along with applicable

Acknowledgements

Special acknowledgement and thanks to Robyn Osborn, PhD, RD, past-chair of NDEP who willingly gave of her time to review these standards, and the NDEP Council and membership for their support and guidance. The authors also extend thanks to all who were instrumental in the process of the revisions of the article. Finally, the authors thank Academy staff, in particular, Karen Hui, RDN, LDN; Dana Buelsing, MS; Carol Gilmore, MS, RDN, LD, FADA, FAND; and Sharon McCauley, MS, MBA, RDN, LDN, FADA,

K. Border is an assistant professor, Department of Dietetics, D’Youville College, Buffalo, NY.

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  • Cited by (0)

    K. Border is an assistant professor, Department of Dietetics, D’Youville College, Buffalo, NY.

    C. Endrizal is chief quality officer and an adjunct junior specialist, Department of Complementary and Integrative Medicine, John A. Burns School of Medicine, University of Hawaiʻi at Mānoa, Wahiawā.

    M. Cecil is a consultant dietitian, Salisbury, MD, and retired assistant professor and director of didactic program in dietetics, University of Maryland Eastern Shore, Princess Anne.

    STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.

    FUNDING/SUPPORT There is no funding to disclose.

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