STANDARD COMPETENCIES:

 

 1.      Identify who makes up the team, their educational requirements and what agencies perform services.

 2.     List the major studies which document the health care trends of the nation and how these studies are used to formulate action.

 3.    Identify the concept of management.

 4.     Describe the roles and responsibilities of managers and their applications in community health organizations.

 5.      Explain the planning process needed to develop a course of action to achieve a predetermined objective.

 6.     Describe the decision making process and essential steps to arrive at a sound decision.

 7.    Describe the planning process used by an organization to achieve goals and objectives.

 8.   Review all educational materials produced by the agencies and be able to discuss the audience and intended message of the material.

 9.     Identify current learning theories to best be able to facilitate change.

 10       Discuss motivation and its importance in group dynamics and leadership.

 11.     Identify positive leadership techniques.

 12.    Recognize proper evaluation techniques and steps to measure the quality of nutrition services.

 13.   Apply quality assurance, financial control and cost effectiveness/benefit measures.

 14.    Apply management techniques specifically to nutrition services for disease prevention.

 15.     Identify quality nutrition services aimed at maternal nutrition.

 16.    Identify quality nutrition service for infants, children and adolescents.

 17.   Identify quality nutrition services for adults and the elderly.

 18.  Review the analytical tools necessary for keeping abreast of change:  computers, science, epidemiology and statistics.

 19.    Review the history of grants, discuss sources of funding and identify proposal writing procedures.

 20      Discuss public policy and the skills necessary to affect change to improve nutrition.

 TOPICAL OUTLINE:

 

 I.      Community Nutrition:  An Essential Component of Health and Health Care.

 II.     Management in Community Nutrition.

 III.    Planning, Decision Making, and Organization In Nutrition Services.

 IV.     Education Materials and Learning Theories.

 V.      Motivation and Leadership.

 VI.     Delivering Quality Nutrition Services.

 VII.    Tools for Developing Effective Community Nutrition Services.