The Didactic Program in Dietetics is accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-0995. ACEND is a specialized accrediting body recognized by the Council on Higher Education Accreditation and the United States Department of Education. For more information visit the ACEND website or call (800) 877-1600.
The program has full accreditation status until June 30, 2023.
Standards for Didactic Programs in Nutrition and Dietetics
Introduction:
The Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetics Education (CADE) is the Academy of Nutrition and Dietetics’ accrediting agency for education programs preparing students for careers as registered dietitians (RD) or dietetic technicians, registered (DTR). ACEND serves and protects students and the public by assuring the quality and continued improvement of nutrition and dietetics education programs.
ACEND is recognized by the United States Department of Education as a Title IV gatekeeper. This recognition affirms that ACEND meets national standards and is a reliable authority on the quality of nutrition and dietetics education programs. ACEND is also a member of the Association of Specialized and Professional Accreditors (ASPA) and abides by its code of good practice. ACEND can be contacted by email (ACEND@eatright.org), phone (1-800-877-1600 x5400), or mail (120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995).
ACEND Standards Development Work:
The Accreditation Council for Education in Nutrition and Dietetics (ACEND) Standards Committee reviews and revises accreditation standards based on current trends and new developments in dietetics education and practice and assures the accreditation process is in compliance with USDE accreditation regulations. The Expanded Standards Workgroup, a subgroup of the Standards Committee, is guiding the development of degree-based accreditation standards for preparing future nutrition and dietetics practitioners.
The DPD Program and ACEND Standards:
The DPD understands the importance of these standards in preparing students for supervised practice and leading to careers as food and nutrition professionals. The DPD program uses the ACEND standards:
(a) to provide prospective students with information on the requirements of the profession;
(b) to develop curriculum materials for professional education leading to supervised practice;
(c) to establish program standards and goals for accreditation or credentialing requirements;
(d) to create opportunities for students to work with a diverse population;
(e) to equip students to evaluate current research for incorporation into evidence based practice,
(f) in preparing job descriptions that list the competencies, knowledge, and skills required of faculty
2022 DPD Core Knowledge and Competencies for the RD
Domain 1: Scientific and Evidence Based Practice: integration of scientific information and translation of research into practice.
KRDN 1.1: Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical, evidenced-based practice decisions.
KRDN 1.2: Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3: Apply critical thinking skills.
Domain 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the nutrition and dietetics practitioner level of practice.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2: Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
KRDN 2.3: Assess the impact of a public policy position on nutrition and dietetics practice.
KRDN 2.4: Discuss the impact of healthcare policy and different healthcare delivery systems on food and nutrition services.
KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
KRDN 2.6: Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
KRDN 2.7: Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
KRDN 2.8: Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
KRDN 2.9: Defend a position on issues impacting the nutrition and dietetics profession.
Domain 3: Clinical and Client Services: Development and delivery of information, products and services to individuals, groups and populations.
KRDN 3.1: Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor the effectiveness of these interventions.
KRDN 3.2: Develop an educational session or program/educational strategy for a target population.
KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
KRDN 3.4: Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
KRDN 3.5: Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
Domain 4: Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
KRDN 4.1: Apply management theories to the development of programs or services.
KRDN 4.2: Evaluate a budget/financial management plan and interpret financial data.
KRDN 4.3: Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
KRDN 4.4: Apply the principles of human resource management to different situations.
KRDN 4.5: Apply safety and sanitation principles related to food, personnel and consumers.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
KRDN 4.7: Evaluate data to be used in decision-making for continuous quality improvement.
Domain 5: Leadership and Career Management: Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.
KRDN 5.1: Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
KRDN 5.2: Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
KRDN 5.3: Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).
KRDN 5.4: Practice resolving differences or dealing with conflict.
KRDN 5.5: Promote team involvement and recognize the skills of each member.
KRDN 5.6: Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.