Knowledge Requirements and Learning Outcomes

Domain 1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice

  • 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 level of practice

  • 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

  • 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 for 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

  • 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.