Assessment of Student Learning

The Accreditation Council for Education in Nutrition and Dietetics has determined that a DPD should provide students with specific knowledge, which is outlined below:

Core Knowledge for the RD*

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

2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.
Knowledge
KRD 2.1         
The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.
KRD 2.2         
The curriculum must provide principles and techniques of effective counseling methods.
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.

3. Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations
Knowledge
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.
KRD 3.2         
The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.
KRD 3.3         
The curriculum must include education and behavior change theories and techniques.

4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations
Knowledge
KRD 4.1         
The curriculum must include management and business theories and principles required to deliver programs and services.
KRD 4.2         
The curriculum must include content related to quality management of food and nutrition services.
KRD 4.3         
The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice.
KRD 4.4         
The curriculum must include content related to health care systems.
KRD 4.5         
The curriculum must include content related to coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.

5: Support Knowledge: knowledge underlying the requirements specified above.
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 the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups.
KRD 5.2         
The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism, and nutrition across the lifespan.
KRD 5.3         
The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and diversity, such as psychology, sociology or anthropology.

*Source:  ACEND Accreditation Standards for Didactic Program in Nutrition & Dietetics Leading to Supervised Practice – February 2012 Update Version 1.01 of the 2008 DPD Standards