The branch of knowledge concerned with the diet and its effects on health, esp. with the practical application of a scientific understanding of nutrition
should be applied to persons who specialize in the knowledge of food and can meet the demands of the medical profession for diet therapy
difference b/w a nutritionist and a dietitian
RD's have completed required academic training and supervised practice program and have successfully passed national credentialing exam.
a person who advises on matters of food and nutrition and its impact on health
a health care professional who focuses on proper food and nutrition in order to promote good health
CDM & CFPP
Certified Dietary Manager & Certified Food protection professional - complete DMA-approved dietary manager training program. hold a 2 or 4-year college degree in foodservice management or nutrition, a 2 year culinary arts degree, or 2 year hotel/restaurant management degree. complete a state-approved or other approved 90 hur foodservice course and have 2 years of institutional foodservice management experience. work w/ RD's to provide quality nutritional care for clients. provide day-to-day management of food production and services
consists of 200 MC questions, pencil and paper offered 2x a year, costs $390, questions based on professional situations in which a dietary manager would have to make a decision or solve a problem
Dietetic Technician, Registered - a food and nutrition practitioner who has completed at least a 2-year associate's degree at a US regionally accredited university or college, has taken certain required coursework as specified by ADA, has at least 450 hrs of supervised practice experience accredited by CADE, passed national credentialing exam OR has completed B.S. at a college, completed required coursework for Didactic program (no supervised practice) & passed national credentialing exam
Commission on Accreditation for Dietetics Education
what does CADE stand for
computerized, costs $120, test over: food & nutrition sciences, nutrition care for individuals and groups, principles of education and training, foodservice systems, management of food and nutrition services, must have 50 hours continuing education, every 5 years to maintain credential
registered dietitian. complete minimum of baccalaureate degree granted by university or college, met current minimum academic requirements in Didactic Program in Dietetics or an accredited Coordinated Program, completed an accredited supervised practice program through a dietetic internship or coordinated programs, passed national registration exam for dietitians
accruing at least 75 hours of continuing education every 5 years
how to maintain RD
computer, minimum 125 questions, max of 145 questions, $200, contents: food & nutrition sciences, nutrition care for individuals and groups, management of food and nutrition programs and services, foodservice systems
what is the ADA
American Dietetic Association
in cleveland, ohio in 1917
when and where was ADA founded
where are ADA's headquarters located
advantages of membership in a professional organization like ADA?
enhances and enriches professional and personal growth. communication, networking, leadership opportunities, and other member benefits are available to those who participate
graduate from Didactic Program in Dietetics, and then are admitted to a post baccalaureate Dietetic Internship. DI's vary in length. Some are 8 months, where interns work 40 hrs/wk. Others may last 1-2 yrs., if grad. coursework or master's is combined w/ internship
combines supervised practice experience w/ the academic degree program. designed to speed up the prep of dietitians by combining the hands-on experience w/ the degree program and eliminating the post baccalaureate internship requirement. often draw students from a more regional area. graduates are immediately eligible to sit for RD exam, enter practice sooner than internship-bound classmates
means that the program not only writes a self-study document, but the peer reviewers also visit the program to verify what was written in the self-study document is actually occurring
CADE'S standards and accreditation process
Standard 1: Program planning and outcomes assessment. The program clearly states a mission, goals, expected program outcomes, and assessment measures. Program implements a systematic continuous evaluation process, including assessing expected vs. actual program outcomes and achievement of goals, and uses the results to take action to maintain or improve program effectiveness
Standard 2: Curriculum and Student Learning Outcomes. The program has a planned curriculum based on program's environment, mission, goals, and expected outcomes. The curriculum supports achievement of student learning and expected competence of the graduate.
Standard 3: Program Management. Management of program and availability of program resources are evident in defined processes and procedures. Fair, equitable, and considerate treatment of both prospective students and those enrolled in the program is incorporated into all aspects of the program.
Dietetic Practice Groups - provide a way for their members of the ADA to network and share specialized info w/in their area(s) of interest and practice. composed of individuals who have a common interest in a certain area of dietetics practice, regardless of membership classification or employment status. anyone w/ interest can join
Commission on Accreditation for Dietetics Education. recognized as the accrediting agency for associate-degree Dietetic Technician programs, baccalaureate level DPD's & CP's and grad-level CP's, post baccalaureate DI's. CADE serves public by establishing and enforcing eligibility requirements and accreditation standards that ensure quality and continued improvement of nutrition and dietetics education programs that reflect evolving practice of dietetics. defines educational quality as ability to prepare graduates w/ the foundation knowledge, skills and/or competencies for current dietetics practice and lifelong learning
commission on dietetic registration. responsible for all aspects of registration process: standard setting for registration eligibility, exam development and administration, credentialing and recertification. grants recognition entry-level competence to dietitians who meet its standards and qualifications. basically grant people their credentials
what part does a dietetic internship play in someone become dietitian?
critical time when you have opportunity to try out application of theory in "real world". time when you really see what dietetics professionals do in a variety of work settings, how they spend their time, decisions they make, challenges they face, joys/trials of the job, and "politics" of workplace
internship vs. coordinated program
internships occur after graduation and are usually in a different region
CP combines supervised practice w/ academic degree program, so student is still completing dietetic coursework along w/ it and is usually local