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ACEND Core Knowledge: Keri A. Palasz, PhD, MS, RDN, LDN

KRD 1.1

The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice.

Learning Objectives Related to KRD 1.1

Students are able to demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.

Students are able to use current information technologies to locate and apply evidence-based guidelines and protocols in reference to food and nutrition laws, regulations, and policies. 

  1. Sustainability Assignment, NTD 410

  2. ServSafe Manager Certification, NTD 410

  3. Community Nutrition Assessment, NTD 415

 

KRD 2.1

The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice

 

Learning Objectives Related to KRD 2.1

Students are able to demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.

 

Students are able to demonstrate assertiveness, advocacy and negotiation skills appropriate to the situation.

  1. Client Counseling Project, NTD 409

 

KRD 2.2

The curriculum must provide principles and techniques of effective counseling methods.

 

Learning Objective Related to KRD 2.2

 

Students are able to demonstrate counseling techniques to facilitate behavior change.

  1. Client Counseling Project, NTD 409

 

KRD 2.3

The curriculum must include opportunities to understand governance of dietetics practice, such as the Scope of Dietetics Practice and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relationships in various practice settings.

 

Learning Objectives Related to KRD 2.3

 

Students are able to locate, understand and apply established guidelines to a professional practice scenario.

Students are able to identify and describe the roles of others with whom the Registered Dietitian collaborates in the delivery of food and nutrition services.

  1. Group Function Planning, NTD 410

  2. Cycle Menu Project, NTD 410

  3. ServSafe Manager Certification, NTD 410

  4. Assignments, NTD 409

  5. Service Learning, NTD 415

 

KRD 3.1

The curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation.

 

Learning Objective Related to KRD 3.1

 

Students are able to use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions.

  1. Client Counseling Project, NTD 409

  2. Ethics Case Study, NTD 409

  3. Diet Analysis Project, NTD 303

 

KRD 3.2

The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.

 

Learning Objective Related to KRD 3.2

 

Students are able to develop interventions to affect change and enhance wellness in diverse individuals and groups.

  1. Client Counseling Project, NTD 409

  2. Community Nutrition Assessment, NTD 415

  3. Preconception and Pregnancy Case Study, NTD 309

 

KRD 3.3

The curriculum must include education and behavior change theories and techniques.

 

Learning Objective Related to KRD 3.3

 

Students are able to develop an educational session or program/educational strategy for a target population.

  1. ServSafe Manager Certification, NTD 410

  2. Cycle Menu Project, NTD 410

  3. Sustainability Article, NTD 410

  4. Group Function Planning, NTD 410

  5. Hypertension Awareness Project, NTD 412

  6. Inborn Error of Metabolism Report and Presentation, NTD 411

 

KRD 4.1

The curriculum must include management and business theories and principles required to deliver programs and services.

 

Learning Objectives Related to KRD 4.1

 

Students are able to apply management theories to the development of programs or services.

 

Students are able to evaluate a budget and interpret financial data.

 

Students are able to apply the principles of human resource management to different situations.

  1. Cycle Menu Project, NTD 410

 

KRD 4.2

The curriculum must include content related to quality management of food and nutrition services.

 

Learning Objectives Related to KRD 4.2

 

Students are able to apply safety principles related to food, personnel, and consumers.

 

Students are able to analyze data for assessment and evaluate data to use in decision-making.

  1. Cycle Menu Project, NTD 410

  2. Food Safety Brochure, NTD 205

  3. Recipe Conversion Projects, NTD 205

  4. Diet Analysis Project, NTD 303

 

KRD 4.3

The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice.

 

Learning Objective Related to KRD 4.3

 

Students are able to explain the impact of a public policy position on dietetics practice.

  1. Public Policy Paper, NTD 415

  2. Healthy People 2020 Assignment, NTD 415

 

KRD 4.4

The curriculum must include content related to health care systems.

 

Learning Objectives Related to KRD 4.4

 

Students are able to explain the impact of health care policy and different heath care delivery systems on food and nutrition services.

  1. Cycle Menu Project, NTD 410

  2. Group Function Planning, NTD 410

  3. ServSafe Manager Certification, NTD 410

 

KRD 5.1

The food and food systems foundation of the dietetics profession must be evident in the curriculum.  Course content must include the principles of food science and food systems, techniques of food preparation and application to development, modification and evaluation of recipes, menus, and food products acceptable to diverse groups. 

 

Learning Objectives Related to KRD 5.1

 

Students will be able to explain the food production systems (process techniques, cooking methods, ingredient control, recipe conversions, and recipe standardization). 

 

Students will be able to interpret principles of food safety and sanitation (food supply, foodborne illness, HACCP, biological/chemical/physical contaminants, the safe worker) and food and non-food procurement.

 

Students will be able to recognize trends in food use, processing, produce availability, purchasing, and storing various food and non-food products.

  1. Cycle Menu Project, NTD 410

  2. ServSafe Manager Certification, NTD 410

  3. Hypertension Awareness Project, NTD 412

  4. Recipe Modification Project, NTD 312

  5. Food Safety Brochure, NTD 205

  6. Recipe Conversion Projects, NTD 205

 

KRD 5.2

 

KRD 5.3

The behavioral and social scienc foundation of the dietics profession must be evident in the curriculum.  Course content must include concepts of human behavior and diversity such as psychology, sociology, or anthropology.

 

  1. Ethics Case Study, NTD 409

  2. Community Nutrition Assessment, NTD 415

  3. Food Insecurity Assignment, NTD 415

  4. Cultural Competency Training, HEA 110

  5. Cultural Awareness Group Research Project and Presentation, HEA 110

  6. Preconception and Pregnancy Case Study, NTD 309

 

 

 

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