Curriculum

Food composition: nutrition labeling and claims; macronutrient, micronutrient, and phytochemical sources; composition databases; nutrient and food analysis

Normal nutrition: functions of macronutrients, micronutrients, water, fiber, prebiotics, probiotics, nonnutritive sweeteners, sugar alcohols, herbals, botanicals, and supplements; lifespan energy and nutrient needs; developmental stages and feeding patterns

Supporting biological sciences: anatomy, physiology, microbiology, and biochemistry of gastrointestinal, renal, pulmonary, cardiovascular, neurological, musculoskeletal, and reproductive systems

Determinants and prevention: social determinants including income, culture, social status, education, physical environment, social networks, genetics, gender, race, and sexual orientation; health promotion and disease prevention

Education planning: populations, settings, culture and diversity, delivery format, goals, objectives, needs, content, resources, methods, references, materials, evaluation, budgets, and promotion

Learning and change theory: readiness to learn, education theory, behavior-change theory, and change management

Delivery and communication: interpersonal, group, and interprofessional education; classes, culinary and grocery activities; interviewing; motivational and behavioral counseling; verbal, nonverbal, written, and media communication

Evaluation: formative and summative evaluation, plan effectiveness, and documentation

Records: client-information records, confidentiality, and privacy

Informatics: telehealth, remote services, electronic health records, meaningful use, privacy, protected health information, outcomes, and food and nutrient software and databases

Policy and advocacy: legislation, public policy, and advocacy related to nutrition and dietetics

Research types: qualitative, quantitative, epidemiological, outcomes, and other applicable designs

Research process: funding, hypotheses and questions, design, institutional review, statistical planning, results, and discussion

Data: collection, analysis, interpretation, outcomes, and data-informed decisions

Evidence appraisal: statistical interpretation, evidence quality, and integration into practice

Presentation: visual and oral communication of data and outcomes

Reporting: manuscripts, reports, dissemination, and research translation

Evidence systems: grading frameworks, Evidence Analysis Library use, and evidence-based decisions

Individual assessment: intake, records, medical and family history, anthropometrics, nutrition-focused physical findings, intake and output, medications, supplements, interactions, biochemical data, tests, procedures, energy and nutrient requirements, activity, restrictions, comparative standards, psychosocial, socioeconomic, functional, educational, environmental and cultural factors, readiness, motivation, and wellness

Community and population assessment: demographic and nutrition indicators, incidence, prevalence, food insecurity, NHANES, BRFSS, YRBSS, food assistance, consumer education, health services, food systems, markets, and economic resources

Diagnostic distinction: nutrition diagnosis versus medical diagnosis; pathophysiology, medical-diagnosis effects, nutrition risks, and group factors

Data organization: clustering and organizing assessment findings with standardized nutrition terminology

Diagnostic reasoning: inference, prioritization, and differential diagnosis

Etiology: causes, contributing factors, risks, and cause-and-effect relationships

Signs and symptoms: subjective and objective evidence linked to etiology and diagnosis

Documentation: standardized recording and communication of the nutrition diagnosis

Health promotion and prevention: outcomes, actions, evidence-based recommendations, evaluation of information, fads and fraud, wellness and risk-reduction programs, communication, and documentation

Medical nutrition therapy: pathophysiology, treatment, outcomes, energy, and nutrient requirements for critical and hypermetabolic illness, eating disorders, allergy and intolerance, immune and infectious disease, fever, malnutrition, metabolic and endocrine disease, inborn errors of metabolism, oncology, hematology, organ-system disease, orthopedic conditions, wounds, obesity, mental and behavioral health, addiction, gastrointestinal surgery, and bariatric surgery

Feeding and therapeutic delivery: oral diets, texture modification, chewing and swallowing, IDDSI, schedules, test diets, modified products, supplements, adaptive equipment, breastfeeding, enteral and parenteral nutrition, formulas, calculations, routes, equipment, complications, integrative and functional approaches, herbals, Nutrition Care Process implementation, safety, regulation, counseling, training, rounds, conferences, coordination, discharge, and referrals

Population guidance and services: MyPlate, Dietary Guidelines for Americans, Healthy People, block grants, federal and state programs, community guidance, funding, resource allocation, budgets, and group services

Status monitoring: condition, intake, tolerance, medications, tube feeding, parenteral nutrition, medical nutrition therapy, and supplements

Indicators and standards: outcome-indicator selection, comparison standards, targets, and variance

Outcomes: direct nutrition, clinical, health, patient-centered, and resource-use outcomes

Systems improvement: outcome-management systems, quality improvement, and program evaluation

Care decisions: continue, revise, discontinue, or transition the intervention

Management and leadership capabilities: technical, human and conceptual skills; informational, conflict, problem-solving, decision and change roles; management, leadership and interpersonal styles; workforce diversity and emotional intelligence

Employment requirements: EEOC, ADA, OSHA, credentialing, licensure, unions, and contracts

Position design: job analysis, job specifications, and job descriptions

Employee lifecycle: recruitment, selection, interviewing, orientation, training, performance improvement, development, evaluation, discipline, grievances, compensation, retention, turnover, and records

Equitable workforce management: cultural humility, cultural competence, diversity, inclusion, equitable workplaces, scheduling, and training

Budgeting and fiscal control: procedures, operating and capital budgets, incremental, performance, zero-based, flexible and fixed budgets, expenses, revenue, profitability, and resource allocation

Financial systems: accounting, cash controls, audits, financial statements, and analysis

Marketing analysis: target markets, needs, marketing mix, satisfaction, documentation, and evaluation

Pricing: break-even analysis, revenue, loss leaders, and pricing rationale

Public relations: traditional media, social media, campaigns, and customer relations

Marketing mix: product, price, place, and promotion

Regulation and policy: federal, state, local and accreditation requirements; Older Americans Act, Farm Bill, SNAP, School Breakfast Program, National School Lunch Program, Child and Adult Care Food Program, coding, billing, insurance, Joint Commission, CMS, and DNV GL

Quality and performance: cost-benefit analysis, productivity, program and product evaluation, Kaizen, total quality management, Lean, and Six Sigma

Practice standards: standards of practice and standards of professional performance

Ethics: professional ethical requirements and ethical decision-making

Menu planning and evaluation: master menus; sensory, nutrition, cost and regulatory constraints; disease, lifespan, preference, substitution, adequacy, allergy, cultural, religious, vegetarian, vegan and demographic modifications; customer, sales and employee satisfaction; facility, equipment, labor, budget and organizational constraints; trends, seasonality, emergencies, and product availability

Procurement, receiving and inventory: bids, contracts, specifications, group purchasing, vendors, ethics, software, product form, yield, quality, packaging, cost, receiving, storage, records, security, safety, par levels, rotation, minimum-maximum systems, issuing, and inventory technology

Quantity production: preparation, cooking, equipment, preservation, packaging, and modified foods

Production control: standardized recipes, ingredients, portions, yield, forecasting, scheduling, waste, inventory, and safety

Production systems: conventional, commissary, ready-prepared, cook-chill, cook-freeze, assembly-serve, and display systems

Distribution and service: centralized, decentralized and room-service systems, service equipment, and packaging

Sanitation and infection control: employee hygiene; food, equipment, waste and handling sanitation; Food Code and regulatory agencies

Food safety: contamination, spoilage, microbiology, foodborne symptoms, allergens, cross-contact, procedures, time-temperature controls, documentation, recalls, emergencies, bioterrorism, training, inspections, audits, and HACCP

Employee and environmental safety: universal precautions, equipment, work practices, personal protective equipment, environmental regulation, fire, accident and occupational safety, illness reporting, work restrictions, injuries, workers' compensation, spills, falls, and exposure response

Facility planning: menus, workflow, service, safety, privacy, accessibility, codes, budgets, staffing, planning-team composition, roles, and schedules

Equipment: specifications, evaluation, selection, installation, and employee training

Sustainability: food, water, nonfood supplies, equipment, waste, storage, reduction, reuse, recycling, and disposal

Emergency planning: inventories, technology, utilities, staffing, continuity, and safety