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 language | English (US) |
|---|---|
| Pages (from-to) | 475-488.e24 |
| Journal | Journal of the Academy of Nutrition and Dietetics |
| Volume | 114 |
| Issue number | 3 |
| DOIs | |
| State | Published - Mar 2014 |
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics
Fingerprint
Dive into the research topics of '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'. Together they form a unique fingerprint.Cite this
- APA
- Standard
- Harvard
- Vancouver
- Author
- BIBTEX
- RIS
In: Journal of the Academy of Nutrition and Dietetics, Vol. 114, No. 3, 03.2014, p. 475-488.e24.
Research output: Contribution to journal › Article › peer-review
}
TY - JOUR
T1 - Academy of nutrition and dietetics
T2 - Standards of professional performance for registered dietitian nutritionists (competent, proficient, and expert) in sustainable, resilient, and healthy food and water systems
AU - Tagtow, Angie
AU - Robien, Kim
AU - Bergquist, Erin
AU - Bruening, Meredith
AU - Dierks, Lisa
AU - Hartman, Barbara E.
AU - Robinson-O'Brien, Ramona
AU - Steinitz, Tamara
AU - Tahsin, Bettina
AU - Underwood, Teri
AU - Wilkins, Jennifer
N1 - Funding Information: Figure 2 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems. The Standards of Professional Performance for RDNs in Sustainable, Resilient, and Healthy (SRH) Food and Water Systems are authoritative statements that describe behavior in the professional role, including activities related to quality in practice; competence and accountability; provision of services; application of research; communication and application of knowledge; and utilization and management of resources (six separate standards). The Standards of Professional Performance along with the Standards of Practice (SOP) in Nutrition Care, applicable to practitioners who provide direct patient/client nutrition care services, are complementary sets of standards—both serve to describe the practice and professional performance of RDNs. All indicators may not be applicable to all RDNs' practice or to all practice settings and situations. RDNs operate within the directives of applicable federal and state laws and regulations as well as policies and procedures established by the organization in which they are employed. To determine whether an activity is within the scope of practice of the RDN, the practitioner compares his or her knowledge, skill, and competence with the criteria necessary to perform the activity safely, ethically, legally, and appropriately. The Academy's Scope of Practice Decision Tool, which is an online, interactive tool, is specifically designed to assist practitioners with this process. The term customer is used in this evaluation resource as a universal term. Customer could also mean client/patient, customer, participant, consumer, or any individual or group who receives SRH food and water system-related nutrition and dietetics services. These services are provided to individuals of all ages. These Standards of Professional Performance are not limited to the clinical setting. In addition, it is recognized that the family and caregiver(s) of individuals of all ages, including individuals with special health care needs, play critical roles in overall health and are important members of the team throughout the assessment and intervention process. The term appropriate is used in the standards to mean: selecting from a range of best practice or evidence-based possibilities, one or more of which would give an acceptable result in the circumstances. Each standard is equal in relevance and importance and includes a definition, a rationale statement, indicators, and examples of desired outcomes. A standard is a collection of specific outcome−focused statements against which a practitioner's performance can be assessed. The rationale statement describes the intent of the standard and defines its purpose and importance in greater detail. Indicators are measurable action statements that illustrate how each specific standard can be applied in practice. Indicators serve to identify the level of performance of competent practitioners and to encourage and recognize professional growth. Standard definitions, rationale statements, core indicators, and examples of outcomes found in the Academy of Nutrition and Dietetics Revised 2012 Standards of Professional Performance for RDs have been adapted to reflect three levels of practice (competent, proficient, and expert) for RDNs in SRH food and water systems (see illustration below). In addition, the core indicators have been expanded to reflect the unique competence expectations for the RDN providing SRH food and water system-related services. Figure 4 Standards of Professional Performance for Registered Dietitian Nutritionists (RDNs) in Sustainable, Resilient, and Healthy Food and Water Systems. Note: The term customer is used in this evaluation resource as a universal term. Customer could also mean client/patient, client/patient/customer, participant, consumer, or any individual, group, or organization to whom the RDN provides service. Sustainable, resilient, and healthy food and water systems will be referred to as SRH food and water systems. Standard 1: Quality in Practice The registered dietitian nutritionist (RDN) provides quality services using a systematic process with identified leadership, accountability, and dedicated resources. Rationale: Quality practice in nutrition and dietetics is built on a solid foundation of education, credentialing, evidence-based practice, demonstrated competence, and adherence to established professional standards. Quality practice requires systematic measurement of outcomes, regular performance evaluations, and continuous improvement. Indicators for Standard 1: Quality in Practice Bold font indicators are Academy Core RDN Standards of Professional Performance indicators The “X” signifies the indicators for the level of practice Each RDN: Competent Proficient Expert 1.1 Complies with applicable laws and regulations as related to his/her area(s) of practice X X X 1.1A Follows laws and regulations governing food and water systems at the consumer level (eg, dietary guidelines, safe food handling, labeling laws) X X X 1.1B Identifies and complies with appropriate laws and regulations governing food and water availability and use at the community level (eg, agricultural production practices, hazard analysis and critical control points, zoning ordinances, environmental regulations) X X 1.1C Provides training and technical assistance on local, state, and federal laws and regulations regarding SRH food and water systems X 1.2 Performs within individual and statutory scope of practice X X X 1.2A Identifies opportunities to incorporate SRH food and water systems principles into practice X X X 1.2B Incorporates current science, best practices, and critical thinking regarding SRH food and water systems into practice X X 1.2C Integrates SRH food and water systems activities into employee position descriptions and performance evaluations X X 1.3 Adheres to sound and ethical business practices applicable to the setting X X X 1.3A Promotes practices that are consistent with customer socioeconomic status X X X 1.3B Demonstrates ethical and responsible practices that consider human, environmental, social, and economic resources X X X 1.3C Encourages practices that support sustainable living wages, appropriate benefits, and safe working conditions for employees X X 1.3D Understands implications of prices paid and payment terms for vendors X X 1.3D1 Aims to procure food, beverages, and services that are produced, processed, and delivered using fair, equitable, and ethical practices X X 1.3D2 Negotiates a fair and competitive price and payment terms with vendors (eg, farmer, local food distributor, or composter) X 1.4 Utilizes state and national quality and safety data (eg, Institute of Medicine, National Quality Forum, Institute for Healthcare Improvement) to improve the quality of services provided and to enhance customer-centered service X X X 1.4A Complies with production, processing, marketing, procurement, and waste management standards (eg, Good Agricultural Practices [GAP], US Department of Agriculture [USDA], Food and Drug Administration [FDA], Environmental Protection Agency [EPA], Energy Star) that support SRH food and water systems X X X 1.4B Promotes production, processing, marketing, procurement, and waste management standards (eg, GAP, USDA, FDA, EPA, Energy Star) that support SRH food and water systems X X 1.4C Develops production, processing, marketing, procurement, and waste management standards (eg, GAP, USDA, FDA, EPA, Energy Star) that support SRH food and water systems X 1.5 Utilizes a systematic performance improvement model that is based on practice knowledge, evidence, research, and science for delivery of the highest quality services X X X 1.5A Incorporates SRH food and water systems principles into daily business operations X X 1.5B Integrates SRH food and water systems principles into strategic planning and continuous performance improvement processes X 1.6 Participates in or designs an outcomes-based management system to evaluate safety, effectiveness, and efficiency of practice with consideration for SRH food and water systems X X X 1.6A Involves colleagues and others, as applicable, in systematic outcomes management X X X 1.6A1 Solicits SRH food and water systems ideas for feasibility of implementation X X 1.6A2 Encourages participation in internal SRH food and water systems performance improvement initiatives (eg, identification of performance indicators, data collection methods, and analysis) X 1.6A3 Provides incentives for meeting or exceeding SRH food and water systems performance improvement indicators X 1.6A4 Designs an outcome-based management systems related to SRH food and water systems X 1.6B Uses indicators that are specific, measurable, attainable, realistic, and timely (S.M.A.R.T.) and integrates SRH food and water systems principles X X X 1.6B1 Uses qualitative and quantitative SRH food and water systems data to analyze, monitor, and improve performance X X X 1.6B2 Develops data collection tools to measure SRH food and water systems performance improvement X X 1.6B3 Creates S.M.A.R.T. performance improvement goals that advance SRH food and water systems practice X 1.6C Defines expected outcomes X X X 1.6D Measures quality of services in terms of process and outcome X X X 1.6D1 Performs SRH food and water systems performance improvement audits X X 1.6D1i Audits customer records for meeting SRH food and water systems performance improvement outcomes X X 1.6E Documents outcomes X X X 1.6E1 Analyzes SRH food and water systems performance improvement outcomes X 1.7 Identifies and addresses potential and actual errors and hazards in provision of services X X X 1.8 Compares actual performance to performance goals (eg, Gap Analysis, SWOT [Strengths, Weaknesses, Opportunities, and Threats] analysis, PDCA [Plan-Do-Check-Act] cycle) X X X 1.8A Reports and documents action plans to address identified gaps in performance X X X 1.8B Integrates SRH food and water systems goals into action plans X X 1.9 Evaluates interventions to improve SRH food and water systems processes and services X X X 1.10 Improves or enhances services based on measured outcomes X X X 1.10A Collects customer outcomes and feedback to identify needs for SRH food and water systems improvements X X X 1.10B Directs performance improvement efforts to ensure achievement of SRH food and water systems outcomes, standards, and best practices X Examples of Outcomes for Standard 1: Quality in Practice • Practice decisions account for SRH food and water systems principles and outcomes • Practice incorporates a systems approach to food, nutrition and health, and practice • Practice is enhanced through interdisciplinary collaborations • SRH food and water systems actions are within scope of practice and applicable laws and regulations • Use of SRH food and water systems practices are evident in customer-centered services • Performance indicators support SRH food and water systems and are specific, measurable, attainable, realistic, and timely (S.M.A.R.T.) • Aggregate SRH food and water systems outcomes results meet pre-established criteria • Results of quality-improvement activities direct refinement and advancement of SRH food and water systems practice • Concepts of social determinants of health, health disparities, and health equity are integrated into SRH food and water systems practices Standard 2: Competence and Accountability The registered dietitian nutritionist (RDN) demonstrates competence in and accepts accountability and responsibility for ensuring safety and quality in the services provided. Rationale: Competence and accountability in practice includes continuous acquisition of knowledge, skills, and experience in the provision of safe, quality customer-centered service. Indicators for Standard 2: Competence and Accountability Bold Font Indicators are Academy Core RDN Standards of Professional Performance Indicators The “X” signifies the indicators for the level of practice Each RDN: Competent Proficient Expert 2.1 Adheres to the Academy Code of Ethics X X X 2.1A Discloses conflicts of interest X X X 2.1A1 Supports transparency within food and water systems (eg, easy access to food and water systems processes, marketing, research, funding, laws, rules) X X X 2.2 Integrates the Standards of Professional Performance (SOPP) in SRH Food and Water Systems into practice, self-assessment, and professional development X X X 2.2A Develops performance criteria and quality assurance measures based on SOPP in SRH food and water systems to evaluate and assure competent practice X 2.3 Demonstrates and documents SRH food and water systems competence in practice and delivery of customer-centered service X X X 2.3A Gathers customer feedback and satisfaction data regarding services that integrate SRH food and water systems principles X X X 2.3B Develops policies, procedures, and professional performance strategies using the SOPP in SRH food and water systems X X 2.3C Adapts practices and policies that integrate SRH food and water systems principles based on customer feedback X X 2.3D Creates internal policies that support SRH food and water systems principles within practice and services X 2.4 Assumes accountability and responsibility for actions and behaviors X X X 2.4A Maintains ethical and professional integrity when integrating SRH food and water systems principles into practice (eg, follows dietetic credentialing and/or licensure protocol, organizational policies, performance standards) X X X 2.4B Acknowledges and corrects errors X X X 2.5 Conducts self-assessment at regular intervals X X X 2.5A Identifies professional development needs in SRH food and water systems X X X 2.6 Designs and implements plans for professional development in SRH food and water systems X X X 2.6A Establishes professional goals that integrate SRH food and water systems principles into practice X X X 2.6B Uses SOPP in SRH food and water systems to guide professional development plans X X X 2.6C Documents professional development activities in SRH food and water systems in career portfolio X X X 2.6D Documents professional development activities in SRH food and water systems as per organization guidelines X X X 2.6E Identifies continuing education opportunities in SRH food and water systems X X X 2.7 Engages in evidence-based practice and utilizes best practices X X X 2.7A Critically analyzes and incorporates SRH food and water systems best practices and evidence-based research from multiple disciplines into decision making X X 2.7B Participates in committees, councils or task forces that shape evidence-based practice and/or best practices in SRH food and water systems X X 2.7C Presents SRH food and water systems topics at professional workshops, conferences, and meetings X X 2.7D Develops, directs, and manages SRH food and water systems professional workshops, conferences, and meetings X 2.8 Participates in peer review of self and others X X X 2.8A Incorporates SRH food and water systems criteria into performance goals and evaluations of self and others X X 2.8B Serves on review boards for SRH food and water systems organizations X 2.9 Mentors others in SRH food and water systems X X X 2.9A Mentors students, interns, or RDNs in SRH food and water systems X X 2.9B Serves as a preceptor for students, interns, or RDNs and integrates SRH food and water systems competencies into education competencies X X 2.9C Provides multidisciplinary education and experiential learning opportunities in SRH food and water systems X X 2.9D Collaborates with colleges, universities, and other organizations in developing SRH food and water systems curricula X 2.10 Pursues opportunities (education, training, credentials) to advance SRH food and water systems practice in accordance with laws and regulations and requirements of practice setting X X X 2.10A Volunteers in efforts that promote SRH food and water systems X X X 2.10B Seeks SRH food and water systems leadership opportunities at regional, national, and/or international levels X X 2.10C Expands approaches to integrating SRH food and water systems principles into practice and contributes to professional development opportunities X Examples of Outcomes for Standard 2: Competence and Accountability • Commission on Dietetic Registration recertification requirements are met • Practice reflects the Code of Ethics • Practice reflects the Standards of Practice and Standards of Professional Performance • Practice reflects best available/evidence-based practice • Competence is demonstrated and documented regularly • Safe, quality customer-centered service is provided • Self-assessments are conducted regularly to reflect commitment to lifelong learning and self-development • Professional development needs related to SRH food and water systems are identified • Relevant opportunities (education, training, credentials, certifications) within SRH food and water systems are pursued to advance practice Standard 3: Provision of Services The registered dietitian nutritionist (RDN) provides safe, quality service based on customer expectations and needs, and the mission and vision of the organization/business. Rationale: Quality programs and services are designed, executed, and promoted based on the RDN's knowledge, experience, and competence in addressing the needs and expectations of the organization/business and its customers. Indicators for Standard 3: Provision of Services Bold Font Indicators are Academy Core RDN Standards of Professional Performance Indicators The “X” signifies the indicators for the level of practice Each RDN: Competent Proficient Expert 3.1 Contributes to or leads in development and maintenance of programs/services that integrate SRH food and water systems principles and address needs of the customer or target population(s) X X X 3.1A Utilizes the needs, expectations, and desired outcomes of the customer (eg, patient/client, administrator, stakeholder, client organization[s]) in program/service development X X X 3.1A1 Develops short- and long-term goals for SRH food and water systems services X X X 3.1A2 Determines priorities, gaps, and opportunities for integrating SRH food and water systems principles into services X X 3.1B Plans programs and services that integrate SRH food and water systems principles and are customer-centered, culturally appropriate, and minimize health disparities X X X 3.1B1 Promotes programs and services that are aligned with evidence-based practice guidelines X X X 3.1B2 Aligns SRH food and water systems program/service development with the mission, vision, and service expectations and outputs of the organization/business X X X 3.1B3 Promotes programs and services that integrate SRH food and water systems principles to organizational stakeholders and community partners X X 3.1B4 Identifies policy, system, and environmental (built and natural) interventions that advance SRH food and water systems X 3.1B5 Incorporates the social ecological model or Spectrum of Prevention into planning programs and services that support SRH food and water systems principles X 3.1B6 Identifies conflict-free resources to support programs and services that integrate SRH food and water systems principles X 3.1C Manages programs and services that integrate SRH food and water systems principles X X 3.1D Evaluates programs and services that integrate SRH food and water systems principles and applies quality-improvement strategies X 3.2 Promotes public access and referral to credentialed dietetics practitioners for quality food and nutrition programs and services X X X 3.2A Contributes to or designs referral systems that promote access to qualified, credentialed dietetics practitioners with expertise in SRH food and water systems X X X 3.2A1 Joins networks a that include SRH food and water systems professionals (eg, farmers, planners, processors, economic developers, distributors, retailers, commercial waste haulers) X X X 3.2A2 Remains current on programs, policies and services that impact SRH food and water systems at organizational, local, state and federal levels X X 3.2A3 Advocates for increased access to programs, policies, and services that support SRH food and water systems X X 3.2A4 Establishes and/or facilitates networks that include credentialed nutrition and dietetics practitioners and other disciplines who promote SRH food and water systems X 3.2A5 Develops community strategic plans that support referrals to SRH food and water systems programs and services X 3.2B Refers customers to appropriate networks and providers with expertise in SRH food and water systems when requested services or identified needs exceed the RDN's individual scope of practice X X X 3.2C Monitors effectiveness of referral systems and modifies as needed to achieve desirable outcomes X X X 3.2C1 Evaluates and documents impact of referral systems as related to targeted outcomes and SRH food and water systems X X X 3.2C2 Addresses gaps in meeting customer/target population referral needs X X 3.2C3 Communicates impact of referrals related to SRH food and water systems to decision makers and the community X X 3.2C4 Develops and implements quality improvement processes to strengthen SRH food and water referral systems X 3.3 Contributes to or designs customer/target population b -centered services X X X 3.3A Assesses needs, beliefs/values, goals, and resources of the customer/target population X X X 3.3A1 Incorporates SRH food and water systems indicators into individual nutrition assessment (eg, diet history, food frequency questionnaire) X X X 3.3A2 Incorporates SRH food and water systems indicators into community health needs assessments X X 3.3A3 Considers SRH food and water systems indicators when evaluating health disparities and sociodemographic determinants of customers and communities X X 3.3A4 Conducts comprehensive food and water systems assessments X 3.3A5 Develops recommendations for strengthening services that support SRH food and water systems principles X 3.3B Utilizes knowledge of the customer's/target population's health conditions, cultural beliefs, and business objectives/services to guide design and delivery of customer-centered services X X X 3.3B1 Identifies local and regional entities who integrate SRH food and water systems principles into services X X X 3.3B2 Partners with community entities who integrate SRH food and water systems principles into services X X 3.3B3 Applies recommendations from food and water systems assessments X X 3.3B4 Designs and delivers programs and services that incorporate SRH food and water systems principles X 3.3B5 Designs and implements organizational, community, and public policies that integrate SRH food and water systems principles and support customer/target population needs X 3.3C Communicates principles of disease prevention and behavioral change appropriate to the customer/target population X X X 3.3C1 Considers social determinants of health when linking messages and modes of communication to the needs of a target population X X X 3.3C2 Educates customers/target population about food safety issues related to SRH food and water systems principles (eg, production and food processing methods) X X 3.3C3 Develops nutrition education that integrates SRH food and water systems principles for customer/target population X 3.3D Collaborates with the customers/target populations to set priorities, establish goals, and create customer-centered action plans to achieve desirable outcomes X X X 3.3E Involves customers/target populations in decision-making that supports SRH food and water systems X X X 3.4 Executes programs/services that integrate SRH food and water systems principles in an organized, collaborative and customer-centered manner X X X 3.4A Collaborates and coordinates with peers, colleagues and within interdisciplinary teams X X X 3.4A1 Engages with networks with organizations who provide SRH food and water systems programs/services to communities X X 3.4A2 Organizes a Community of Practice, or network, of engaged stakeholders around SRH food and water systems issues within an organization or community X 3.4A3 Identifies partnerships and opportunities that expand implementation of SRH food and water systems initiatives X 3.4B Participates in or leads in the design, execution, and evaluation of programs and services that integrate SRH food and water systems principles (eg, community food assessment, food system initiatives/campaigns, food and water systems education, food and water systems impact analysis for customers) X X X 3.4B1 Conducts needs assessments with partners on programs and services that integrate SRH food and water systems principles X X 3.4B2 Plans and implements programs and services that integrate SRH food and water systems principles and are based on community needs, assets, culture, evidence-based strategies, and available resources X X 3.4B3 Evaluates and reports on the health, environment, social, and economic impacts of food and water systems initiatives within a community X 3.4B4 Establishes best practices and evidence-based guidelines for programs and services that integrate SRH food and water systems principles X 3.4C Develops or contributes to design and maintenance of policies, procedures, protocols, standards of care, technology resources, and training materials that reflect evidence-based practice in accordance with applicable laws and regulations X X X 3.4C1 Updates knowledge of local, state, and federal policies that influence food and water systems X X X 3.4C2 Advocates for public policies that support SRH food and water systems principles X X X 3.4C3 Integrates SRH food and water systems principles into education materials X X 3.4C4 Prepares evidence-based outreach, education, and advocacy tools on SRH food and water systems issues X X 3.4C5 Leads advocacy on SRH food and water systems issues as they pertain to nutrition and health X X 3.4C6 Participates in making policy, research, and program recommendations within a Food Policy Council or similar entity X X 3.4C7 Integrates SRH food and water systems principles into dietetics education X 3.4C8 Organizes state, regional, national, and international meetings on SRH food and water systems issues X 3.4C9 Serves as consultant on initiatives that promote SRH food and water systems principles X 3.4D Participates in or develops process for practice privileges required for expanded roles and enhanced activities (eg, implement physician-driven protocols to initiate or modify orders for diet, nutrition supplements, dietary supplements, enteral and parenteral nutrition, nutrition-related laboratory tests, and medications) consistent with state practice acts, regulations, organization policies, and medical staff bylaws, if applicable X X X 3.4E Complies with established billing regulations and adheres to ethical billing practices X X X 3.4F Communicates with other professionals in a manner that is consistent with local, state, and federal regulations regarding the use and disclosure of customer's personal information (including the protection of personal health information where applicable) X X X 3.5 Utilizes support personnel appropriately in the delivery of customer centered-care programs that integrate SRH food and water systems principles in accordance with laws, regulations, and organization policies X X X 3.5A Considers SRH food and water systems principles when assigning activities, including direct care to patients/clients, consistent with the qualifications, experience, and competence of support personnel X X X 3.5A1 Integrates SRH food and water systems principles into human resource policies and practices X X 3.5B1 Provides training/continuing education on SRH food and water systems for support personnel X 3.5B Supervises support personnel X X X 3.5B1 Monitors and evaluates compliance to SRH food and water systems practices and procedures X X 3.5B2 Develops and implements incentives for compliance with SRH food and water systems practices X X 3.6 Designs and implements delivery systems that integrate SRH food and water systems principles and meet the needs of customers X X X 3.6A Collaborates on or designs delivery systems that integrate SRH food and water systems principles to address nutrition status, health care needs and outcomes, and satisfy the cultural preferences and desires of target populations (eg, farmers' markets, public drinking fountains, farm to institution, healthy corner stores, hospital garden/farm) X X X 3.6A1 Analyzes customer and community needs related to SRH food and water systems X X X 3.6A2 Adopts or develops delivery systems that improve SRH food and water systems initiatives X X 3.6A2i Establishes service delivery policies to procure sustainable food, water, beverages and service ware X X 3.6A2ii Partners with community or regional soil- and water-conservation districts X X 3.6A3 Promotes food and water delivery systems as a means to improve health, environments (built and natural), and profitability X X 3.6A4 Evaluates and continuously improves food- and water-delivery systems based on customer feedback and industry standards X 3.6B Participates in, consults with others, or leads in developing menus to address health and nutritional needs of target population(s) as well as integrates SRH food and water systems principles X X X 3.6B1 Assesses dietary needs and preferences of target population(s) using SRH food and water systems principles X X X 3.6B2 Maintains menu, production, and standardized recipe practices that are based on SRH food and water systems principles X X 3.6B2i Incorporates food and beverages procured using SRH food and water systems principles into culturally acceptable menus that provide healthy nutrition X X 3.6B3 Identifies and standardizes recipes and menus that integrate SRH food and water systems principles X X 3.6B4 Trains staff on recipes and menus that were designed using SRH food and water systems principles X X 3.6B5 Implements procurement policies that incorporate SRH food and water systems principles X 3.6B6 Disseminates successful menu policies and practices that integrate SRH food and water systems principles with peers (eg, food and equipment procurement, menus, recipes, cooking techniques, and plating diagrams) X 3.6C Participates in, consults, or leads interdisciplinary process for determining delivery systems that integrate SRH food and water systems principles for target population(s) X X X 3.6C1 Communicates concerns, priorities, and actions needed to best meet target population needs and improve SRH food and water systems outcomes X 3.6C2 Provides data that demonstrates the benefits of SRH food and water systems to their organization X 3.7 Maintains records of services provided that integrate SRH food and water systems principles X X X 3.7A Documents according to organization policy, standards, and system including electronic health records X X X 3.7A1 Documents customer recommendations and outcomes related to SRH food and water systems X X 3.7B Implements data-management systems to support data collection, maintenance, and utilization X X X 3.7C Uses data to document outcomes of services (eg, staff productivity, cost/benefit, budget compliance, quality of services) and provide justification for maintenance or expansion of services X X X 3.7D Uses data to demonstrate compliance with accreditation standards, laws, and regulations X X X 3.8 Advocates for provision of quality services that integrate SRH food and water systems principles as part of public policy X X X 3.8A Communicates with policy makers regarding the benefit/cost of quality services that support SRH food and water systems X X X 3.8A1 Collaborates with groups working on SRH food and water systems policies and legislation at local, state, federal, and international levels X X 3.8A2 Identifies policies and proposed legislation at local, state, federal, and international levels that impact SRH food and water systems services X X 3.8A3 Uses evidence-based information to connect individual and population nutrition and health outcomes to SRH food and water systems practices as a means to influence policy X X 3.8A4 Performs SRH food and water systems policy analysis and identifies gaps and opportunities in current public policies X 3.8A5 Develops and implements a communication plan to educate policy makers about benefit/cost of quality SRH food and water systems services X 3.8A6 Organizes dynamic grassroots campaigns to educate and engage the community on benefit/cost of quality SRH food and water systems services X 3.8A7 Evaluates effectiveness of public policy strategies that advance SRH food and water systems services and adjusts strategies as needed X 3.8A8 Facilitates forums about proposed legislation, rules, or codes that impact the delivery of quality SRH food and water systems services X 3.8A9 Develops draft legislation or policies in cooperation with policy makers that advance SRH food and water systems services X 3.8B Advocates in support of services that promote SRH food and water systems for individuals, communities, and populations with special needs X X X 3.8B1 Advocates for policy, systems, and environmental (built and natural) changes that strengthen services and integrate SRH food and water systems principles X X X 3.8B1i Promotes policy change in support of local and regional food systems (eg, urban farming, community and school gardens, community supported agriculture, value-added processing, financing for beginning farmers, food hubs, regional branding, food cooperatives) X X 3.8B1ii Advances community food, nutrition, and water security (eg, farm to school; school feeding programs; Special Supplemental Nutrition Program for Women, Infants, and Children; Supplemental Nutrition Assistance Program; farmers' markets; food codes; healthy food options in retail venues; food labeling; training; technical assistance; soil and water conservation) X X 3.8B1iii Communicates the benefits of policies and initiatives that protect ecosystem health (eg, soil, water, air, energy, biodiversity) X X 3.8B2 Serves on local, state, federal, or international committees that support policies and initiatives that improve the delivery of SRH food and water systems services X X Examples of Outcomes for Standard 3: Provision of Services • Food and nutrition students interested in SRH food and water systems are guided to internships with a focus in those areas • Customers evaluate their food and beverage consumption goals based on the contributions to health and sustainability • An RDN is a member of a Food Policy Council and supports actions that improve food and water sustainability and resilience • Support personnel are trained in SRH food and water system policies and goals and their compliance is routinely monitored • Menus reflect the cultural needs of the target population and the principles of SRH food and water systems • Food and water security needs and nutrition status are improved for all customers • Program/service design and systems reflect organization/business and customer needs and expectations • Customers participate in establishing goals and customer-focused action plans • Effective screening and referral services are established • Customers are satisfied with services and products • Evaluations reflect expected outcomes • Culturally appropriate policies and legislation are implemented that conserve energy, water, and soil; minimize waste; enhance diversity of the food supply; and use sustainably produced food and beverages • Community-based food systems are vibrant and economically viable Standard 4: Application of Research The registered dietitian nutritionist (RDN) applies, participates in or generates research to enhance practice. Evidence-based practice incorporates the best available research/evidence in the delivery of nutrition and dietetics services. Rationale: Application, participation and generation of research promote improved safety and quality of nutrition and dietetics practice and services. Indicators for Standard 4: Application of Research Bold Font Indicators are Academy Core RDN Standards of Professional Performance Indicators The “X” signifies the indicators for the level of practice Each RDN: Competent Proficient Expert 4.1 Accesses and reviews best available research/evidence for application to practice when integrating SRH food and water systems principles X X X 4.1A Identifies science-based information from multiple disciplines and sources (eg, government, national/international nongovernmental organization publications, alternative literature sources) especially when data is not available from the peer-reviewed scientific literature to inform practice decisions X X X 4.1B Identifies SRH food and water systems relevant databases (eg, Agricola, Agris, Economic Research Service) and performs systematic reviews of the literature X X X 4.1C Critically evaluates the integrity of science-based information for limitations and potential bias X X 4.1D Identifies common indicators or outcome measures of SRH food and water systems X X 4.1E Identifies gaps in the scientific literature regarding SRH food and water systems practice where evidence-based practice guidelines do not already exist X X 4.2 Uses best available research/evidence as the foundation for evidence-based practice that supports SRH food and water systems X X X 4.2A Uses existing indicators or outcome measures of SRH food and water systems X X X 4.2B Translates SRH food and water systems research and evidence to inform strategies in evidence-based practice X X 4.2C Applies an evidence-based approach to develop and/or evaluate proposals compared to existing food and water laws and regulations X X 4.2D Critically analyzes current professional practice in comparison to SRH food and water systems practices X 4.3 Integrates best available research/evidence related to SRH food and water systems with best practices, clinical and managerial expertise, and customer values X X X 4.3A Evaluates and responds to the unintended consequences and externalities of food and water systems practices X X 4.3B Assesses the reciprocal relationship between diet, food and water systems and integrates into practice X 4.4 Contributes to the development of new knowledge and research in nutrition and dietetics as it pertains to SRH food and water systems X X X 4.4A Identifies gaps in the research, evidence-based practice guidelines or the scientific literature X X 4.4B Evaluates impacts of food and water systems on environmental, economic, social, and health outcomes X X 4.4C Participates in interdisciplinary research teams c to address SRH food and water systems issues X X 4.4D Assembles interdisciplinary research teams needed to address SRH food and water systems issues X 4.4E Leads interdisciplinary research teams needed to address SRH food and water systems issues X 4.4F Contributes to the development of evidence-based practice guidelines and position papers related to SRH food and water systems issues X 4.5 Promotes research through alliances and collaboration with food and nutrition and other professionals and organizations X X X 4.5A Disseminates the results and emphasizes the significance and value of SRH food and water systems research findings X X X 4.5B Identifies key stakeholder groups and their SRH food and water systems priorities for further research collaborations X X 4.5C Advocates to stakeholder organizations for prioritizing and funding of SRH food and water systems research projects X Examples of Outcomes for Standard 4: Application of Research • Customers receive appropriate services based on the effective application of best available research/evidence • Best available research/evidence is used as the foundation of evidence-based practice • Evidence-based practice, best practices, clinical and managerial expertise, customer values, and SRH food and water systems principles are integrated in the delivery of nutrition and dietetics services Standard 5: Communication and Application of Knowledge The registered dietitian nutritionist (RDN) effectively applies knowledge and expertise in communications. Rationale: The RDN works with and through others to achieve common goals by effective sharing and application of their unique knowledge, skills and expertise in food, nutrition, dietetics, and management services. Indicators for Standard 5: Communication and Application of Knowledge Bold Font Indicators are Academy Core RDN Standards of Professional Performance Indicators The “X” signifies the indicators for the level of practice Each RDN: Competent Proficient Expert 5.1 Communicates current, evidence-based knowledge related to SRH food and water systems as an aspect of the profession of nutrition and dietetics X X X 5.1A Promotes applicability of SRH food and water systems principles across all areas of dietetic practice X X 5.2 Communicates and applies best available research/evidence that supports SRH food and water systems X X X 5.2A Demonstrates critical thinking and problem-solving skills when communicating SRH food and water systems issues with others X X X 5.2A1 Assesses SRH food and water systems evidence for merit by considering soundness of methodology, assumptions and values X X X 5.2A2 Addresses potential bias (eg, funding, motivation, values) and the importance of transparency in SRH food and water systems–related science X X 5.2A3 Models critical thinking skills and provides nonthreatening environments for discussions X 5.3 Selects appropriate information and most effective method or format when communicating SRH food and water systems information and conducting nutrition education and counseling X X X 5.3A Utilizes communication methods (eg, oral, print, one-on-one, group, visual, electronic, and social media) targeted to the audience X X X 5.3A1 Considers the current knowledge and viewpoint of the audience related to SRH food and water systems issues and responds to concerns in a respectful manner X X 5.3A2 Performs demographic, psychological, and contextual analysis of audience (eg, values, knowledge, and beliefs) to determine best communication strategy for presentation of SRH food and water systems concepts X X 5.3B Uses information technology to communicate, manage knowledge, and support decision making X X X 5.3B1 Leads development and use of emerging technology (eg, social media, geographic information system [GIS] mapping, software applications, infographics) to deliver SRH food and water systems information X 5.4 Integrates knowledge of SRH food and water systems into health, social sciences, communication, and management arenas in new and varied contexts X X X 5.4A Incorporates SRH food and water systems principles across diverse settings (eg, community, academic institutions, business and industry, health care) X X X 5.4B Interacts with leaders in a variety of disciplines and educates about SRH food and water systems principles X X 5.4C Develops innovative programs that incorporate SRH food and water systems principles X 5.5 Shares current, evidence-based knowledge of SRH food and water systems with customers, patients/clients, colleagues, and the public X X X 5.5A Guides customers, patients/clients, students, and interns in the application of SRH food and water systems knowledge and skills X X X 5.5A1 Integrates SRH food and water systems principles into existing patient and client education and professional development of RDNs, DTRs, dietetics students, interns, and other professionals X X 5.5A2 Expands course curricula, site-specific learning activities and research projects to include SRH food and water systems principles while meeting dietetic education competencies X 5.5B Assists individuals and groups to identify and secure appropriate and available SRH food and water systems resources and services X X X 5.5B1 Promotes and supports programs, businesses, policies and resources that incorporate SRH food and water systems practices (eg, Special Supplemental Nutrition Program for Women, Infants, and Children Farmers' Market Nutrition Program; local food purveyors; commercial composters) X X X 5.5C Uses professional writing and verbal skills in communications X X X 5.5C1 Delivers presentations and authors books and articles on SRH food and water systems for peers, consumers, health professionals, community groups, policy makers, and food systems leaders X X 5.5C2 Functions as an expert or media spokesperson on SRH food and water systems (eg, interviews, guest commentary, editorials) X 5.6 Establishes credibility and contributes to the interdisciplinary health care and management team promoting SRH food and water systems strategies that enhance health and quality of life outcomes of target populations X X X 5.6A Advocates for SRH food and water systems principles to be integrated into health care processes and policies X X X 5.6B Conducts activities and provides resources to educate members of the interdisciplinary team about SRH food and water systems, its applications and impacts on human, environmental, economic, and social health X X 5.6C Serves as the SRH food and water systems expert on interdisciplinary teams (eg, facilities management, quality management, campus dining) X X 5.7 Communicates performance improvement and research results through publications and presentations X X X 5.7A Disseminates best practices and outcomes specific to SRH food and water systems (eg, institutional marketing materials, campus recruiting, annual reports, score cards) X X 5.8 Seeks opportunities to participate in and assume leadership roles in local, state, national, and international professional and community-based organizations engaged in SRH food and water systems X X X 5.8A Introduces organizations to SRH food and water systems principles (eg, presentations, webinars, articles, field trips) X X 5.8B Integrates SRH food and water systems principles into organization's governance structure X X 5.8C Nominates peers for SRH food and water systems leadership positions X X 5.8D Serves as the SRH food and water systems expert for organizations (eg, volunteer for sustainability-related committee, write for newsletter, give presentations) X 5.8E Leads SRH food and water systems initiatives within organization X Examples of Outcomes for Standard 5: Communication and Application of Knowledge • Expertise in SRH food and water systems-related food, nutrition, and management concepts and applications is demonstrated • Food and water systems principles are supported by information technology in practice • Individuals and groups: ○ Receive current and appropriate SRH food and water systems–related information and customer-centered service ○ Demonstrate understanding of SRH food and water systems information received ○ Know how to obtain additional SRH food and water systems guidance from the RDN • Leadership in SRH food and water systems is demonstrated through active professional, community, and advocacy activities Standard 6: Utilization and Management of Resources The registered dietitian nutritionist (RDN) uses resources effectively and efficiently. Rationale: The RDN demonstrates leadership through strategic management of time, finances, facilities, supplies, technology, natural and human resources. Indicators for Standard 6: Utilization and Management of Resources Bold Font Indicators are Academy Core RDN Standards of Professional Performance Indicators The “X” signifies the indicators for the level of practice Each RDN: Competent Proficient Expert 6.1 Uses a systematic approach to manage resources and improve operational outcomes X X X 6.1A Works within existing programs or policies to conserve natural resources and minimize waste X X X 6.1B Assesses the use of natural resources (eg, soil, water, biodiversity, energy, paper, cardboard) at departmental and organizational levels to establish benchmarks X X 6.1C Applies natural resource conservation principles to decision making within the department and organization X X 6.1D Identifies opportunities for programs or policies that conserve natural resources and minimize waste X X 6.2 Quantifies management of resources in the provision of nutrition and dietetic services with the use of standardized performance measures and benchmarking as applicable X X X 6.2A Assesses adequacy and pertinence of existing benchmarks and enhances SRH food and water systems metrics X X 6.2B Leads in strategic planning for quantification of SRH food and water systems specific goals and measures X 6.3 Evaluates safety, effectiveness, productivity, and value while planning and delivering services and products that integrate SRH food and water systems principles X X X 6.3A Identifies improvements to ensure maximum impact of SRH food and water systems services and products X X 6.4 Participates in quality assurance and performance improvement (QAPI) and documents outcomes and best practices relative to resource management X X X 6.4A Maintains and evaluates SRH food and water systems QAPI processes X X X 6.4B Evaluates SRH food and water systems QAPI processes and communicates outcomes and best practices to leadership, stakeholders and customers X X 6.5 Measures and tracks trends regarding patient/customer, employee, and stakeholder satisfaction in the delivery of products and services that integrate SRH food and water systems principles X X X 6.5A Improves SRH food and water systems products and processes and communicates outcomes and best practices to leadership, stakeholders, and customers X X Examples of Outcomes for Standard 6: Utilization and Management of Resources • SRH food and water systems principles guide organization decisions and practices • Natural resources are effectively and efficiently managed • Documentation of resource use is consistent with practices • Data are used to promote, improve, and validate organization practices • Desired outcomes are achieved, documented, and disseminated a Defines networks as patients, customers, clients, government agencies, community-based organizations, nongovernment organizations, etc. b For the purposes of the SOPP in SRH Food and Water Systems, customer/target population can refer to a patient, client, community, organization, or institution. c Interdisciplinary teams can include agronomists, environmental scientists, economists, community planners, public health professionals, soil scientists, environmental health specialists, etc. Figure 5 Application of the Commission on Dietetic Registration Professional Development Portfolio Process. How to Use the Standards of Professional Performance (SOPP) for Registered Dietitian Nutritionists (RDNs) (Competent, Proficient, Expert) in Sustainable, Resilient, and Healthy (SRH) Food and Water Systems as part of the Professional Development Portfolio Process a 1. Reflect Assess your current level of practice and whether your goals are to expand your practice or maintain your current level of practice. Review the SOPP for RDNs in SRH Food and Water Systems document to determine what you want your future practice to be, and assess your strengths and areas for improvement. These documents can help you set short- and long-term professional goals. 2. Conduct learning needs assessment Once you have identified your future practice goals, you can review the SOPP for RDNs in SRH Food and Water Systems document to assess your current knowledge, skills, behaviors, and define what continuing professional education is required to achieve the desired level of practice. 3. Develop learning plan Based on your review of the SOPP for RDNs in SRH Food and Water Systems, you can develop a plan to address your learning needs as they relate to your desired level of practice. 4. Implement learning plan As you implement your learning plan, keep reviewing the SOPP for RDNs in SRH Food and Water Systems document to reassess knowledge, skills, and behaviors and your desired level of practice. 5. Evaluate learning plan process Once you achieve your goals and reach or maintain your desired level of practice, it is important to continue to review the SOPP for RDNs in SRH Food and Water Systems document to reassess knowledge, skills, and behaviors and your desired level of practice. a The Commission on Dietetic Registration Professional Development Portfolio process is divided into five interdependent steps that build sequentially on the previous step during each 5-year recertification cycle and succeeding cycles. K. Robien is an associate professor, School of Public Health and Health Services, George Washington University, Washington, DC. E. Bergquist is a clinician/practicum coordinator, Iowa State University, Ames. M. Bruening is an assistant professor, School of Nutrition and Health Promotion, Arizona State University, Phoenix, AZ. L. Dierks is a Healthy Living Program Manager-Nutrition, Mayo Clinic, Rochester, MN. B. E. Hartman is Chief of Nutrition and Food Service, Veterans Affairs Medical Center, Martinsburg, WV. R. Robinson-O'Brien is a research project manager, Berman Center for Outcomes and Clinical Research, Minneapolis, MN. T. Steinitz is director, Didactic Program in Dietetics, Utah State University, Logan. B. Tahsin is a diabetes educator, Cook County Health and Hospitals System, Chicago, IL. T. Underwood is president and owner of Sustainable Diets, Park City, UT. J. Wilkins is a senior extension associate, Division of Nutritional Sciences, Cornell University, Ithaca, NY.
PY - 2014/3
Y1 - 2014/3
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84894067447&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84894067447&partnerID=8YFLogxK
U2 - 10.1016/j.jand.2013.11.011
DO - 10.1016/j.jand.2013.11.011
M3 - Article
C2 - 24534371
AN - SCOPUS:84894067447
SN - 2212-2672
VL - 114
SP - 475-488.e24
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
IS - 3
ER -