Study Notes on Standards of Practice & Professional Performance for RDNs in Nutrition Support

INTRODUCTION TO STANDARDS OF PRACTICE AND PROFESSIONAL PERFORMANCE

  • Revised 2014 Standards of Practice (SOP) and Standards of Professional Performance (SOPP) for Registered Dietitian Nutritionists (RDNs)

  • Composed by experts from American Society for Parenteral and Enteral Nutrition and the Academy of Nutrition and Dietetics

  • Update from 2007 Standards; reflects advances in nutrition support practice over 7 years

GENERAL INFORMATION

  • Authors:

    • Susan L. Brantley, MS, RD, LDN, CNSC

    • Mary K. Russell, MS, RDN, LDN, FAND

    • Kris M. Mogensen, MS, RD, LDN, CNSC

    • Jennifer A. Wooley, MS, RD, CNSC

    • Elizabeth Bobo, MS, RD, LD/N, CNSC

    • Yimin Chen, MS, RD, CNSC

    • Ainsley Malone, MS, RDN, LD, CNSC, FAND

    • Susan Roberts, MS, RD, LD, CNSC

    • Michelle M. Romano, RD, LD/N, CNSC

    • Beth Taylor, DCN, RD, LDN, CNSC, FCCM

  • Purpose: To promote safe, effective, and efficient nutrition support services, facilitate evidence-based practice, and provide a professional evaluation resource for RDNs.

STANDARDS OF PRACTICE (SOP) AND STANDARDS OF PROFESSIONAL PERFORMANCE (SOPP)

  • These are structured to provide:

    • Safe and effective nutrition support services.

    • Guidance for RDNs at all levels (Competent, Proficient, Expert) in nutrition support therapy.

    • Tools for personal and professional development.

SIX DOMAINS OF PROFESSIONALISM UNDER SOPP

  1. Quality in Practice: Assurance of delivering services using systematic processes.

  2. Competence and Accountability: Continuous learning and professional accountability.

  3. Provision of Services: Delivery of safe and effective services.

  4. Application of Research: Utilization of evidence-based practices.

  5. Communication and Application of Knowledge: Effective knowledge sharing.

  6. Utilization and Management of Resources: Efficient management of resources.

SCOPE OF PRACTICE

  • Defines the range of roles, activities, and regulations RDNs operate within.

  • Includes statutory and individual components, including the Code of Ethics.

  • Authorization to perform services is state-specific; licensing and credentialing influence capabilities.

  • RDNs' individual scope is driven by education, training, skills, and documented competence.

THREE LEVELS OF PRACTICE IN NUTRITION SUPPORT THERAPY

  1. Competent Level:

    • Recently credentialed RDNs or those new to nutrition support.

    • Engaging in ongoing education and training.

    • Responsible for baseline nutrition services across various domains.

  2. Proficient Level:

    • RDNs with 3+ years of experience.

    • Advanced knowledge and skills in a specific area of practice.

    • May hold specialized credentials.

  3. Expert Level:

    • Highly skilled with advanced credentials.

    • Recognized within the profession.

    • Engages in leadership, research, and complex decision-making processes.

NUTRITION CARE PROCESS

Four Steps of the Nutrition Care Process:

  1. Nutrition Assessment: Systematic process of obtaining and verifying data about nutrition-related problems.

    • Involves various assessments including anthropometric, biochemical, and clinical evaluations.

  2. Nutrition Diagnosis: The identification and labeling of nutrition problems based on assessment data.

    • Causes and contributing risk factors are analyzed.

  3. Nutrition Intervention: Purposefully planned interventions aimed at changing nutrition status, behavior, or environmental conditions.

  4. Nutrition Monitoring/Evaluation: Ongoing assessment of patient/client progress against the nutritional goals established in the plan of care.

DEFINITIONS AND RATIONALES FOR STANDARDS

  • Standard of Practice: Statements that specify the expected performance of RDNs related to nutrition assessment, diagnosis, intervention, and monitoring/evaluation.

  • Standard of Professional Performance: Reflects behaviors and roles expected of RDNs in quality, competence, service provision, research application, knowledge application, and resource management.

ETHICAL CONSIDERATIONS

  • RDNs are obligated to adhere to the Academy's Code of Ethics and demonstrate professional competence.

NOTES ON APPLICATION AND USE OF STANDARDS

  • RDNs are encouraged to regularly evaluate their competencies, identify areas for growth, and engage in continuous professional development.

  • Use of SOP and SOPP resources can guide RDNs in assessing practice, achieving professional goals, and ensuring quality service delivery.

CASE EXAMPLES OF USING SOP AND SOPP

  • Clinical practitioner adapting to new patient populations with the help of SOP/SOPP resources.

  • Home and community nutrition practitioners using SOP/SOPP for knowledge and competency development.

  • RDN managers using SOP/SOPP for staff evaluation and competency assessments.

CONCLUSIONS

  • The SOP and SOPP are essential tools for RDNs in nutrition support to ensure safe and effective practice and continuous professional growth.

  • The standards and their application in practice will undergo revisions to adapt to advancements and changes in nutrition care and support strategies.