STANDARD COMPTENCIES

 

 1. Document nutrition information in the medical record within the scope of practice of a CDM, CFPP.

 2. Interview relevant sources for nutrition related information within the scope of practice of a CDM, CFPP.

 3. Obtain routine nutrition screening data from relevant sources within the scope of practice of a CDM, CFPP.

 4. Identify nutrition problems and client rights within the scope of practice of a CDM, CFPP.

 5. Modify diet plans.

 6. Implement physician’s dietary orders.

 7. Apply standard nutrition care procedures within the scope of practice of a CDM, CFPP.

 8. Assess effectiveness of nutrition care within the scope of practice of a CDM, CFPP.

 9. Manage special nourishments and supplemental feedings.

 10. Assist clients with food selection.

 11. Utilize nutrition education materials.

 12. Adapt education to clients’ educational needs within the scope of practice of a CDM, CFPP.

 

 

 TOPICAL OUTLINE

 

 I. Gather nutrition data

      a. Obtain routine nutrition screening data from relevant sources

              i. Use established guidelines to distinguish between routine and at-risk patients

             ii. Comply with federal regulations related to evaluation of client status and care

      b. Collect and document nutrition information in medical records

              i. Chart in medical records

             ii. Enter data using a computer

      c. Interview clients for nutrition related information

              i. Ask appropriate questions of clients related to food allergies and preferences

             ii. Recognize nonverbal responses and communication cues

            iii. Use ethical and confidentiality principles and practices

            iv. Identify food customs and nutrition preferences based on race, culture, or religion

      d. Identify nutrition problems and client rights

              i. Verify patient information to ensure accuracy

             ii. Honor client rights

 II. Apply nutrition data

      a. Modify diet plans

              i. Respect client needs and food habits

             ii. Utilize nutrition analysis data to modify menus for nutrients, texture, medical conditions, and racial, cultural, and religious differences

      b. Implement physician’s dietary orders

              i. Medical and nutritional terminology

             ii. Importance of adhering to physician diet orders

      c. Apply standard of nutrition care procedures

              i. Client’s nutrition needs

             ii. Nutrition content of foods

      d. Review effectiveness of nutrition care

      e. Manage special nourishments and supplemental feedings

              i. Monitor the delivery of nourishments and supplements

             ii. Audit the acceptance of nourishments or supplements

 III. Provide nutrition education

      a. Assist clients with food selection

              i. Review dietary requirements of client

             ii. Suggest acceptable food substitutions based on client preferences

            iii. Verify substitutes in terms of availability and facility practices

      b. Use nutrition education materials

              i. Develop a plan for nutrition education

             ii. Select education materials and resources

      c. Adapt education to clients’ educational needs

              i. Evaluate client readiness to learn

             ii. Evaluate client ability to learn