STANDARD COMPETENCIES:

 

 I.      Compare and contrast the responsibilities of the dietitian and the dietetic technician as individuals and members of the healthcare team

 II.     Discuss the role and responsibility of the dietetic technician in the promotion and maintenance of health

 III.    Describe the local, state, and national dietetic organizations which offer value for the dietetic technician.

 IV.     State the differences between certification, licensure, and registration.

 V.      Review the examination process for becoming a registered dietetic technician (DTR).

 VI.     Discuss resources (e.g., journals, newsletters, educational conferences) for staying current with advances in dietetic practice

 VII.    Discuss the use of a systematic approach to solving problems encountered in one`s work as a dietetic technician.

 VIII.   Explain why dealing with change is an important skill for the dietetic technician.

 IX.     Review the foundation knowledge and skill for the didactic component of dietetic technician education programs.

 X       Review the competency statements for the supervised practice component of dietetic technician education programs.

 XI.     Review the primary areas of employment for the dietetic technician and the required skills and knowledge.

 XII.    Discuss the meaning of professionalism and its components for the Dietetic Technician

 XIII.   Discuss confidentiality and ethics as related to the profession of dietetics.

 TOPICAL OUTLINE:

 

 I.      Dietetic  practice concepts.

         A.      Discuss the role and responsibility of the dietetic technician in the promotion and maintenance of health.

         B.      Identify members of the health care team and their function.

         C.      Discuss current health care delivery systems.

         D.      Explain the necessity of technicians to stay current with advances in nutrition practice.

         E.      Discuss resources (e.g., journals, newsletters, educational conferences) for staying current with advances in dietetic practice

 II.     Communication

         A.      Discuss the purposes of the patient record.

         B.      Demonstrate accurate documentation on the patient record.

         C.      Demonstrate beginning therapeutic communication in a dietetic technician/patient relationship.

 III.    Psychosocial Needs

         A.      Identify basic psychosocial, spiritual and cultural needs of patients.

         B.      Discuss the effects of prolonged stress on the body and stress management techniques beneficial for coping with stress.

         C.      Review the process of change in the individual and as a group of people.

 IV.     Legal and Ethical Issues

         A.      Define legal and ethical terms related to dietetics.

         B.      Identify ethical and legal responsibilities of a dietitian and dietetic technician.

 V.      Supervised Practice Components

         A.      Perform the following measures/procedures: handwashing, universal precautions.

         B.      Discuss and demonstrate appropriate personal hygiene

         C.      Demonstrate responsible, professional behavior.

         D.      Explain typical situations that arise in the work of the dietetic technician that may challenge self-control.

         E.      Discuss consistent use of a systematic approach to solving problems encountered in one`s work as a technician.