TY - JOUR
T1 - Academy of Nutrition and Dietetics
T2 - Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems
AU - Spiker, Marie
AU - Reinhardt, Sarah
AU - Bruening, Meg
N1 - Funding Information:
Special acknowledgement and thanks to Amanda Hege, MPH, RDN, LD; Angie Tagtow, MS, RD, LD; Barbara Hartman, MS, RD, LD; Christina Campbell, PhD, RD; Deanna Belleny, MPH, RDN; and Sarah Peterson, PhD, RD, who willingly gave their time to review these standards, and to the Hunger and Environmental Nutrition Dietetic Practice Group's Executive Committee. The authors also extend thanks to all who were instrumental in the process for 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, FAND, who supported and facilitated the development of these SOPPs. Each author contributed to drafting and editing the components of the article (eg, article text and figures) and reviewed all drafts of the manuscript.
Funding Information:
STATEMENT OF POTENTIAL CONFLICT OF INTEREST When this work was performed, M. Spiker was an Academy of Nutrition and Dietetics Foundation Fellow, funded through an educational grant from the National Dairy Council. M. Spiker is a member of the Academy of Nutrition and Dietetics Council on Future Practice, and she has received travel support for speaking engagements from the American Frozen Food Institute (2015) and from the Academy of Nutrition and Dietetics Foundation through an educational grant from Bayer Crop Science (2019). No potential conflict of interest was reported by the other authors.
Publisher Copyright:
© 2020 Academy of Nutrition and Dietetics
PY - 2020/9
Y1 - 2020/9
N2 - Current systems of food production and consumption are challenged by factors such as natural resource constraints, relative unaffordability of nutrient-dense foods, persistent social inequities, and high rates of diet-related disease. Registered dietitian nutritionists (RDNs) play a critical role in protecting the health of current and future populations by advancing sustainable, resilient, and healthy food and water systems. By definition, such systems can meet current dietary needs without jeopardizing the ability to meet the needs of future generations; can withstand or adapt to disturbances over time; and can equitably facilitate disease prevention and well-being for all individuals. This area of practice within nutrition and dietetics requires recognition of the complex interrelationships among indiviudal health and economic, environmental, and social domains of food and nutrition, and allows RDNs to bring unique expertise to diverse interprofessional teams. The Revised 2020 Standards of Professional Performance for RDNs (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems update the 2014 standards and cover the following 6 standards 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 RDN can apply the principles of sustainable food systems to a variety of practice settings. The indicators describe 3 skill levels (ie, competent, proficient, and expert) for RDNs in this focus area.
AB - Current systems of food production and consumption are challenged by factors such as natural resource constraints, relative unaffordability of nutrient-dense foods, persistent social inequities, and high rates of diet-related disease. Registered dietitian nutritionists (RDNs) play a critical role in protecting the health of current and future populations by advancing sustainable, resilient, and healthy food and water systems. By definition, such systems can meet current dietary needs without jeopardizing the ability to meet the needs of future generations; can withstand or adapt to disturbances over time; and can equitably facilitate disease prevention and well-being for all individuals. This area of practice within nutrition and dietetics requires recognition of the complex interrelationships among indiviudal health and economic, environmental, and social domains of food and nutrition, and allows RDNs to bring unique expertise to diverse interprofessional teams. The Revised 2020 Standards of Professional Performance for RDNs (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems update the 2014 standards and cover the following 6 standards 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 RDN can apply the principles of sustainable food systems to a variety of practice settings. The indicators describe 3 skill levels (ie, competent, proficient, and expert) for RDNs in this focus area.
UR - http://www.scopus.com/inward/record.url?scp=85089571912&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85089571912&partnerID=8YFLogxK
U2 - 10.1016/j.jand.2020.05.010
DO - 10.1016/j.jand.2020.05.010
M3 - Article
C2 - 32829776
AN - SCOPUS:85089571912
SN - 2212-2672
VL - 120
SP - 1568-1585.e28
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
IS - 9
ER -