Knowledge Requirements and Learning Outcomes

It is expected that students will have obtained competence for each of the following ACEND- specified knowledge requirements and learning outcomes. 

Domain 1

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

Knowledge Upon completion of the program, graduates are able to: 

• KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
• KRDN 1.2 Use current information technologies to locate and apply evidence based guidelines and protocols.
• KRDN 1.3 Apply critical thinking skills. 

Domain 2

Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice

Knowledge Upon completion of the program, graduates are able to: 

• 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 Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
• 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 in the delivery of food and nutrition services.
• KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity.
• KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
• KRDN 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others. 

Domain 3

Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations

Knowledge Upon completion of the program, graduates are able to: 

• KRDN 3.1 Use the Nutrition Care Process to make decisions, identify nutrition related problems and determine and evaluate nutrition 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 Explain the processes involved in delivering quality food and nutrition services.
• KRDN 3.5 Describe basic concepts of nutritional genomics.

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 Upon completion of the program, graduates are able to:

• KRDN 4.1 Apply management theories to the development of programs or services.
• KRDN 4.2 Evaluate a budget and interpret financial data.
• KRDN 4.3 Describe 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 Describe safety principles related to food, personnel and consumers.
• KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

At Miami University, students in the nutrition and dietetics program are to gain competency in these areas. Further learning will be achieved following graduation through the completion of a supervised practice experience (dietetic internship).