Academy of nutrition and dietetics: Standards of professional performance for registered dietitian nutritionists (competent, proficient, and expert) in sustainable, resilient, and healthy food and water systems

Angie Tagtow, Kim Robien, Erin Bergquist, Meredith Bruening, Lisa Dierks, Barbara E. Hartman, Ramona Robinson-O'Brien, Tamara Steinitz, Bettina Tahsin, Teri Underwood, Jennifer Wilkins

    Research output: Contribution to journalArticlepeer-review

    33 Scopus citations

    Abstract

    Sustainability is the ability of a system to be maintained over the long term. Resilience is the ability of a system to withstand disturbances and continue to function in a sustainable manner. Issues of sustainability and resilience apply to all aspects of nutrition and dietetics practice, can be practiced at both the program and systems level, and are broader than any one specific practice setting or individual intervention. Given an increasing need to apply principles of sustainability and resilience to nutrition and dietetics practice, as well as growing interest among the public and by Registered Dietitian Nutritionists of health issues related to food and water systems, the Hunger and Environmental Nutrition Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has developed the Standards of Professional Performance as a tool for Registered Dietitian Nutritionists working in sustainable, resilient, and healthy food and water systems to assess their current skill levels and to identify areas for further professional development in this emerging practice area. This Standards of Professional Performance document covers six 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 sustainable, resilient, and healthy food and water systems principles can be applied to practice. The indicators describe three skill levels (competent, proficient, and expert) for Registered Dietitian Nutritionists working in sustainable, resilient, and healthy food and water systems.

    Original languageEnglish (US)
    Pages (from-to)475-488.e24
    JournalJournal of the Academy of Nutrition and Dietetics
    Volume114
    Issue number3
    DOIs
    StatePublished - Mar 2014

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics

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