6996 Clinical Practicum Syllabus 2014...

June 2, 2014

PubH 6996 Clinical Nutrition Practicum -‐ Course Syllabus Summer 2014

Credits: 9 credits, 392 hours

Meeting Days/Time: Online Course: June 16 -‐ August 22, 2014 (10 weeks) Post-‐course mandatory presentations: August 26, 9am – 4pm (WBOB 142)

Instructor: Aida Miles, MMSc, RD, LD

Office Address: 330 West Bank Office Building, 1300 South Second Street, Minneapolis, MN 55454

Office Phone: 612-‐625-‐5865 Fax: 612-‐624-‐9328 E-‐mail: [email protected]

Office Hours: By appointment

I. Course Description

This course will provide didactic and experiential learning opportunities in the area of clinical nutrition, including the application of the nutrition care process and model to simple and complex medical conditions. Students will complete 40 hours of experiential learning each week for a total of 10 weeks, guided by an on-‐site preceptor. Weekly online course content which supports the experiential learning will be required. By the end of the course, students will have complete a comprehensive case study on a chosen medical condition and will present to fellow students and faculty.

II. Course Prerequisites

Must be a student in the Public Health Nutrition Program who has completed at least 2 semesters of public health nutrition coursework and 2 semesters of medical nutrition therapy.

III. Course Goals and Objectives

Goal: Gain an understanding of the role of the clinical dietitian in a multidisciplinary health-‐care team and acquire entry-‐level clinical nutrition skills.

Objectives/Student Learning Outcomes:

(NOTE: Students, please use these objectives in your online contract.)

1. Prioritize nutrition issues based on nutrition assessment data and make appropriate recommendations for medical nutrition therapy or other appropriate interventions. (CRD 3.1.a, b, c)

2. Document nutrition assessment findings, nutrition intervention recommendations and response to medical nutrition therapy in the medical chart. (CRD 3.1.d, e)

3. Monitor patient response to medical nutrition therapy and other appropriate interventions and document changes to the nutrition care plan in the medical record. (CRD 3.1 d)

4. Counsel patients on dietary change strategies for simple and complex medical conditions utilizing client-‐centered counseling methods. (CRD 2.4)

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5. Establish collaborative relationships with patients, caregivers, physicians, nurses and other healthcare professionals. (CRD 2.10)

Activities:

(NOTE: Students, please use these activities in your online contract.)

1. Complete duties assigned by preceptor, which may include nutrition risk screening, nutrition assessment, planning and implementing nutrition interventions, monitoring and evaluating patient’s progress.

2. Complete staff relief for 1-‐2 weeks as a culminating experience of the clinical nutrition practicum.

Additional Objectives/Activities: (progress will be documented in the companion spreadsheet)

IV. Methods of Instruction and Work Expectations

This course will consist of a minimum of 40 hours per week of supervised practical experience within a clinical nutrition setting over a period of 10 weeks. In addition, students will participate in readings and discussions with other CMP students via the course’s Moodle site. During the rotation students will gather data on one patient they are working with and write it up as a case study, which will be shared with other students and the instructor and will undergo peer review. These activities will take place outside of the supervised practice hours.

V. Course Text and Readings

Students will need to utilize a Medical Nutrition Textbook of their choice. In addition, it is recommended that students have a drug-‐nutrient interaction guide (Pronsky’s is an option, outlined below). Students will also need access to the IDNT Reference Manual throughout the rotation, which can be purchased from the Academy’s bookstore. The Pocket Guide to Nutrition Assessment is also recommended, see the link below. Reference Criteria / Notes Medical Nutrition Therapy Resource

Student’s choice.

Drug Nutrient Interaction Resource

Food and Medication Interactions. Pronsky and Crowe (authors). 17th edition. http://www.foodmedinteractions.com/. There is a version for Blackberries, iPhones, iPads, Window Smart Phones and Droids.

Nutrition Care Process Resource

International Dietetics & Nutrition Terminology Reference Manual. Standardized Language for the Nutrition Care Process, 4th edition. Academy Publishing, any version that works for you is fine: https://www.eatright.org/shop/product.aspx?id=6442471676 NOTE: Starting in August the manual will be discontinued and the new version will only be offered online. If you have an earlier version, or can borrow a manual, or can use one at the facility, that would be a good idea, as purchasing one now may not be worth the investment.

Updated Nutrition Assessment Resource

Academy of Nutrition and Dietetics Pocket Guide to Nutrition Assessment (paper or online versions). Available at: https://www.eatright.org/shop/product.aspx?id=4992

Recent articles on MNT topics

Posted in Moodle

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VI. Course Outline/Weekly Schedule

The weekly schedule for the supervised practice rotation will be determined by the primary preceptor

and will differ for each student.

Online Course Schedule

During the 10 weeks of this course you will have assignments and discussions, and you will also work on a case study from your facility. These are all meant to enhance your learning experience.

The following is an overview of activities that need to be completed over the next 10 weeks:

Discussions:

Some weeks will include a question that you need to answer. In addition to answering the question, you need to post a comment to a response from a fellow student. You can comment as many times as you want to fellow students’ entries, but you are only required to comment once for each question.

Case Study:

The completion of a Case Study is the largest project/assignment you have for this course. You need to identify a patient from your facility that will serve as a case. Please see the Case Study outline posted in the Course Resources and Quick Links. The Case is due on Sunday, August 3 by 11:50 PM for peer review by fellow students. Please refer to Week 7 for a table outlining which students will review your case study, in addition to the instructor. The Peer Evaluation form is also in Week 7. One peer review needs to be completed per case. Peer review forms are due to the instructor on Sunday, August 17 by 11:50 PM and should be submitted one at a time as assignments under Week 9 of the course.

Competencies:

Each student is starting and ending rotations at different times. You are responsible for making sure that the document with additional Competencies Completed is filled out, reviewed with the preceptor, and signed by the preceptor by the end of your experience. The signed page is due to Aida Miles (original or scanned copy). The form with the competencies is also due electronically and should be submitted via Moodle by 11:50 AM on Friday, August 22.

Week 1- Monday, June 16 to Sunday, June 22, 2014

Assignment 1: During the first 2 weeks of the course you should view the Nutrition Care Process Tutorial and Modules (14 total tutorials, 10 minutes each) available on the Academy’s website (http://adaeal.com/ncp/), and answer some questions related to the NCP in Assignment 1. The assignment is due by 11:50 pm, Sunday, June 29.

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Week 2- Monday, June 23 to Sunday, June 29, 2014

This week you need to finish viewing the NCP modules and tutorial and answer the questions for Assignment 1. Submit your answers via a Word document attachment in Moodle (see Week 1). The assignment is due by 11:50 pm, June 29.

Discussion 1: In the discussion section, describe very briefly your practicum facility (where it is, its size, the number of dietitians, and anything else you want to say about it). You should post on the discussion board by June 29 at 11:50 pm, and comment on fellow students' posts by July 6 at 11:50 pm. Week 3 – Monday, June 30 to Sunday, July 6, 2014

NOTE: Students are not required, by the program, to work on July 4th. It is up to the primary preceptor if students should work this day or not. Students who are NOT required by the preceptor to work on July 4th do NOT need to make up the hours.

Assignment 2: This week please submit a document answering the following questions. • What is nutrition screening and why is it done in clinical facilities? • How should a facility decide which nutrition screening parameters to use? • Describe the “Subjective Global Assessment” and provide a reference for this information.

• An internal medicine physician has provided funding for one of the hospital dietitians to be at his clinic 1 day a month to work with some of his patients. He is interested in providing a variety of services for his patient population, and feels that nutrition is one of the areas that they have not yet addressed, thus his interest in having an RD in clinic once a month.

• You have been assigned to be the RD at this primary clinic once a month. You want to make sure the staff knows which patients to schedule for you to see. Should you use the same screening criteria at the outpatient clinic which is used at your hospital to identify patients at high-‐risk for nutrition problems? Explain.

• List screening criteria that you might use at the outpatient clinic to determine which patients should be scheduled for you.

This assignment is due by 11:50pm, Sunday July 6. Submit as an attachment via Moodle.

Discussion 2: In the discussion section, describe very briefly who does the nutrition screening at your facility, and outline some of the screening parameters used. From your experience so far, is this method working well? (If you have not been there long enough to know, don’t worry about not answering the last part of the question). You should post on the discussion board by Sunday, July 6 at 11:50pm, and comment on fellow students' posts by Sunday July 13 at 11:50pm.

Week 4- Monday, July 7 to Sunday, July 13, 2014

Assignment 3: This week please write a reflection on your experience so far. Include some of the most valuable lessons that you have learned through your work in clinical nutrition. In addition, please select a clinical nutrition article to review. It can be something of interest to you or related to patients you are seeing. Provide a VERY brief

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summary of the article (key points) and tell me why you selected it. This assignment should be NO longer than 2 pages, double spaced, or 1 page single spaced.

Submit this assignment as a Word document attachment via Moodle, due by Sunday, July 13 at 11:50 pm.

Discussion 3: In the discussion section briefly describe your experience so far as a member of the health care team at your facility. List some of your strengths in this area as well as some practices that you see amongst team members that have been positive role models for you. You should post on the discussion board by Sunday, July 13 at 11:50 pm, and comment on fellow students' posts by Sunday, July 20 at 11:50 pm.

Week 5 – Monday, July 14 to Sunday, July 20, 2014

Assignment 4: Each facility determines its enteral formulary taking into account a variety of factors. This week you should answer the following questions regarding enteral formulas.

1. Does your facility have a “formulary”, which means, a set of enteral formulas to select from when a patient needs one as an oral supplement or for tube feedings? If so, how many formulas are on the formulary? You may consult the clinical manager/RD to answer this question.

2. How were these formulas selected? You may consult the clinical manager/RD to answer this question.

The next 2 questions should be answered independently (without consulting an RD).

3. Select 3 different formulas available at your facility and make a table that includes: Name, Manufacturer, Calories per mL, g Protein per 100 mL, g CHO per 100 mL, g Fat per 100 mL, Source of CHO, source of Protein, source of Fat, Volume to meet 100% of DRI for micronutrients, g of Water per 100 mL, Usage (indicated for which types of patients).

4. Referring to the above table, if your boss stated that they could no longer carry different formulas, and you had to select just ONE, which one would you select, and why?

The document is due by 11:50 pm on Sunday, July 20, via Moodle.

Discussion 4: Most facilities have a standard enteral formula that is used for most patients needing a tube feeding. Describe which is the “standard” or “house” formula at your facility and why you think it was selected as the house formula. You should post on the discussion board by Sunday, July 20 at 11:50 pm, and comment on fellow students' posts by Sunday, July 27 at 11:50 pm.

Week 6- Monday, July 21 to Sunday, July 27, 2014

Discussion 5: In the discussion section briefly describe one patient whose disease process, nutrition intervention or hospital course you learned a lot from. Briefly describe what you learned. Please do NOT state any identifying information (like name, DOB). You should post on the discussion board by Sunday, July 27 at 11:50 pm, and comment on fellow students' posts by Sunday, August 3 at 11:50 pm.

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Week 7 – Monday, July 28 to Sunday, August 3, 2014

Your case study is due on Sunday, August 3, 2013 by 11:50 pm. You should submit as an attachment in the assignment for this week entitled “Case Study”. In addition to submitting it to the instructor via Moodle, please e-‐mail the case to 3 fellow students per the table below. Peer review of fellow student’s case studies will be due on Sunday, August 17, 2014 by 11:50 AM (MORNING!). Use the peer review form available this week in Moodle to evaluate each of your peers’ case studies. Each peer review form should be submitted individually as separate assignments in Moodle.

Your Name – UMN address students will use to email you their case study.

UMN email

Need to submit the Case Study via Moodle and e-‐mail to the 4 fellow students below. Use their UMN email address to send them the case study.

Lisa Mays [email protected] Carrie, Amy, Alyssa

Crystal Blommer [email protected] Kate Mondry, Kate Monger, Carrie

Kate Monger [email protected] Lisa, Crystal, Kate Mondry

Kate Mondry [email protected] Kate Monger, Alyssa, Amy

Alyssa Wappes [email protected] Carrie, Lisa, Crystal

Amy Cantor [email protected] Kate Monger, Kate Mondry, Crystal

Carrie Dent [email protected] Amy, Lisa, Alyssa

Week 8- Monday, August 4 to Sunday, August 10, 2014

Discussion 6: Discuss with the preceptor or clinical manager the procedure for billing and reimbursement of nutrition services. Do they bill for services (why or why not)? Is the facility being reimbursed for nutrition services (if they bill)? In the discussion section briefly share your findings as well as your thoughts regarding billing and reimbursement issues. You should post on the discussion board by August 10 at 11:50 pm and comment on fellow students' posts by August 17 at 11:50 pm.

Week 9- Monday, August 11 to Sunday, August 17, 2014

Discussion 7: Is a career in clinical nutrition something you would like to pursue? Answer this question in the discussion board and tell us why you feel this way. You should post no later than 11:50 pm on Sunday, August 17, and comment on fellow students’ posts by Friday, August 22 at 11:50 AM.

Don’t forget: Please submit each individual Peer Review Case Study evaluation for the 4 cases you reviewed. These are due by 11:50 AM Sunday, August 17.

Week 10- Monday, August 18 to Friday, August 22, 2014

Don’t forget to complete your competencies form, review it with your preceptor, and have the preceptor sign the last page.

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Send the original signature (last page) to Aida, and email her an electronic copy of the document by 11:50 AM on Friday, August 22. You can also scan the entire document with the original signature and email it to Aida.

VII. Evaluation and Grading

Online Course Points Oral Presentation August 27 27 Case Study 200 Case Studies Peer Review 75 Discussions (10 entry, 2/comment) 98 Assignments 100 Total Possible Points Online Course 500 Grading Scale A = 93-‐100% A-‐ = 90-‐92.9% C-‐ = 70-‐72.9% B+ = 88-‐89.9% D+ = 68-‐69.9% B = 83-‐87.9% D = 60-‐67.9% C+ = 78-‐79.9% D-‐ = 58-‐59.9% C = 73-‐77.9% F = < 58%

Course Evaluation Beginning in fall 2008, the SPH will collect student course evaluations electronically using a software system called CoursEval: www.sph.umn.edu/courseval. The system will send email notifications to students when they can access and complete their course evaluations. Students who complete their course evaluations promptly will be able to access their final grades just as soon as the faculty member renders the grade in SPHGrades: www.sph.umn.edu/grades. All students will have access to their final grades through OneStop two weeks after the last day of the semester regardless of whether they completed their course evaluation or not. Student feedback on course content and faculty teaching skills are an important means for improving our work. Please take the time to complete a course evaluation for each of the courses for which you are registered.

Incomplete Contracts A grade of incomplete “I” shall be assigned at the discretion of the instructor when, due to extraordinary circumstances (e.g., documented illness or hospitalization, death in family, etc.), the student was prevented from completing the work of the course on time. The assignment of an “I” requires that a contract be initiated and completed by the student before the last official day of class, and signed by both the student and instructor. If an incomplete is deemed appropriate by the instructor, the student in consultation with the instructor, will specify the time and manner in which the student will complete course requirements. Extension for completion of the work will not exceed one year (or earlier if designated by the student’s college). For more information and to initiate an incomplete contract, students should go to SPHGrades at: www.sph.umn.edu/grades.

University of Minnesota Uniform Grading and Transcript Policy -‐ A link to the policy can be found at onestop.umn.edu.

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VIII. Other Course Information and Policies

Grade Option Change (if applicable) For full-‐semester courses, students may change their grade option, if applicable, through the second week of the semester. Grade option change deadlines for other terms (i.e. summer and half-‐semester courses) can be found at onestop.umn.edu.

Course Withdrawal Students should refer to the Refund and Drop/Add Deadlines for the particular term at onestop.umn.edu for information and deadlines for withdrawing from a course. As a courtesy, students should notify their instructor and, if applicable, advisor of their intent to withdraw.

Students wishing to withdraw from a course after the noted final deadline for a particular term must contact the School of Public Health Office of Admissions and Student Resources at sph-‐[email protected] for further information.

Student Conduct Code The University seeks an environment that promotes academic achievement and integrity, that is protective of free inquiry, and that serves the educational mission of the University. Similarly, the University seeks a community that is free from violence, threats, and intimidation; that is respectful of the rights, opportunities, and welfare of students, faculty, staff, and guests of the University; and that does not threaten the physical or mental health or safety of members of the University community.

As a student at the University you are expected adhere to Board of Regents Policy: Student Conduct Code. To review the Student Conduct Code, please see: http://regents.umn.edu/sites/default/files/policies/Student_Conduct_Code.pdf.

Note that the conduct code specifically addresses disruptive classroom conduct, which means "engaging in behavior that substantially or repeatedly interrupts either the instructor's ability to teach or student learning. The classroom extends to any setting where a student is engaged in work toward academic credit or satisfaction of program-‐based requirements or related activities."

Use of Personal Electronic Devices in the Classroom Using personal electronic devices in the classroom setting can hinder instruction and learning, not only for the student using the device but also for other students in the class. To this end, the University establishes the right of each faculty member to determine if and how personal electronic devices are allowed to be used in the classroom. For complete information, please reference: http://policy.umn.edu/Policies/Education/Education/STUDENTRESP.html.

Scholastic Dishonesty You are expected to do your own academic work and cite sources as necessary. Failing to do so is scholastic dishonesty. Scholastic dishonesty means plagiarizing; cheating on assignments or examinations; engaging in unauthorized collaboration on academic work; taking, acquiring, or using test materials without faculty permission; submitting false or incomplete records of academic achievement; acting alone or in cooperation with another to falsify records or to obtain dishonestly grades, honors, awards, or professional endorsement; altering, forging, or misusing a University academic record; or fabricating or falsifying data, research procedures, or data analysis. (Student Conduct Code: http://regents.umn.edu/sites/default/files/policies/Student_Conduct_Code.pdf) If it is determined that a student has cheated, he or she may be given an "F" or an "N" for the course, and may face additional sanctions from the University. For additional information, please see: http://policy.umn.edu/Policies/Education/Education/INSTRUCTORRESP.html.

The Office for Student Conduct and Academic Integrity has compiled a useful list of Frequently Asked Questions pertaining to scholastic dishonesty: http://www1.umn.edu/oscai/integrity/student/index.html. If

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you have additional questions, please clarify with your instructor for the course. Your instructor can respond to your specific questions regarding what would constitute scholastic dishonesty in the context of a particular class-‐e.g., whether collaboration on assignments is permitted, requirements and methods for citing sources, if electronic aids are permitted or prohibited during an exam.

Makeup Work for Legitimate Absences Students will not be penalized for absence during the semester due to unavoidable or legitimate circumstances. Such circumstances include verified illness, participation in intercollegiate athletic events, subpoenas, jury duty, military service, bereavement, and religious observances. Such circumstances do not include voting in local, state, or national elections. For complete information, please see: http://policy.umn.edu/Policies/Education/Education/MAKEUPWORK.html.

Appropriate Student Use of Class Notes and Course Materials Taking notes is a means of recording information but more importantly of personally absorbing and integrating the educational experience. However, broadly disseminating class notes beyond the classroom community or accepting compensation for taking and distributing classroom notes undermines instructor interests in their intellectual work product while not substantially furthering instructor and student interests in effective learning. Such actions violate shared norms and standards of the academic community. For additional information, please see: http://policy.umn.edu/Policies/Education/Education/STUDENTRESP.html.

Sexual Harassment "Sexual harassment" means unwelcome sexual advances, requests for sexual favors, and/or other verbal or physical conduct of a sexual nature. Such conduct has the purpose or effect of unreasonably interfering with an individual's work or academic performance or creating an intimidating, hostile, or offensive working or academic environment in any University activity or program. Such behavior is not acceptable in the University setting. For additional information, please consult Board of Regents Policy: http://regents.umn.edu/sites/default/files/policies/SexHarassment.pdf

Equity, Diversity, Equal Opportunity, and Affirmative Action The University will provide equal access to and opportunity in its programs and facilities, without regard to race, color, creed, religion, national origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientation, gender identity, or gender expression. For more information, please consult Board of Regents Policy: http://regents.umn.edu/sites/default/files/policies/Equity_Diversity_EO_AA.pdf.

Disability Accommodations The University of Minnesota is committed to providing equitable access to learning opportunities for all students. Disability Services (DS) is the campus office that collaborates with students who have disabilities to provide and/or arrange reasonable accommodations.

If you have, or think you may have, a disability (e.g., mental health, attentional, learning, chronic health, sensory, or physical), please contact DS at 612-‐626-‐1333 to arrange a confidential discussion regarding equitable access and reasonable accommodations.

If you are registered with DS and have a current letter requesting reasonable accommodations, please contact your instructor as early in the semester as possible to discuss how the accommodations will be applied in the course.

For more information, please see the DS website, https://diversity.umn.edu/disability/.

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Mental Health and Stress Management As a student you may experience a range of issues that can cause barriers to learning, such as strained relationships, increased anxiety, alcohol/drug problems, feeling down, difficulty concentrating and/or lack of motivation. These mental health concerns or stressful events may lead to diminished academic performance and may reduce your ability to participate in daily activities. University of Minnesota services are available to assist you. You can learn more about the broad range of confidential mental health services available on campus via the Student Mental Health Website: http://www.mentalhealth.umn.edu.

Academic Freedom and Responsibility: for courses that do not involve students in research Academic freedom is a cornerstone of the University. Within the scope and content of the course as defined by the instructor, it includes the freedom to discuss relevant matters in the classroom. Along with this freedom comes responsibility. Students are encouraged to develop the capacity for critical judgment and to engage in a sustained and independent search for truth. Students are free to take reasoned exception to the views offered in any course of study and to reserve judgment about matters of opinion, but they are responsible for learning the content of any course of study for which they are enrolled.*

Reports of concerns about academic freedom are taken seriously, and there are individuals and offices available for help. Contact the instructor, the Department Chair, your adviser, the associate dean of the college (Dr. Kristin Anderson, SPH Dean of Student Affairs), or the Vice Provost for Faculty and Academic Affairs in the Office of the Provost.

* Language adapted from the American Association of University Professors "Joint Statement on Rights and Freedoms of Students".

Template update 9/2013

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Public Health 6996 – Clinical Nutrition Practicum

Goals, Objectives and Competencies Summer 2014

Additional Competencies

Students-‐ Please use the following checklist to document completion of goals, objectives and competencies during your rotation. Briefly describe the activities that you have completed to meet the competencies. If there is no opportunity to complete a competency, just check “no opportunity” (no explanation needed). Examples of how the competency can be met are provided, but note that his is not an all inclusive list.

Please note that this is a very long list of POSSIBLE competencies you may meet during the clinical practicum. You are NOT expected to meet all of these!

During the last week of your rotation, please review with your RD preceptor. Make any revisions if needed per preceptor’s input. Have the form signed by your preceptor at the end of the community rotation.

Goals, Objectives, Competencies Completed

check or X Summary / Explanation of how it was completed

Yes No opportunity

CADE Competencies with Examples of activities to meet Competencies (actual activities can differ from examples. You can write in other activities that meet that competency).

CARD 2.1: Understand effects of linguistic and cultural diversity in the health status of individuals and populations. Examples: Adjust an educational tool or the way in which you provide information to a patient taking into account his/her linguistic and cultural background.

CACRD 2.2: Assess and address issues of health literacy in individuals and populations. Examples: Adjust an educational tool or the way in which you communicate/educate a patient with low health literacy.

CACRD 2.3: Describe and address factors associated with and the effects of health disparities in nutrition programs and services for individuals, communities and populations. Examples: Discuss with preceptor and/or staff the impact of health disparities on the population being served. Reflect on your discussion/observations.

CRD 1.1: Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other outcomes. Examples: Select appropriate nutrition indicators and measure patients’ attainment of goals.

CRD 1.2: Apply evidence-‐based guidelines, systematic reviews and scientific literature in the nutrition care process and model and other areas of dietetics practice. Examples: Apply evidence-‐based guidelines, systematic reviews and scientific literature in the implementation of medical nutrition therapy.

CRD 1.3: Justify programs, products, services and care using appropriate evidence or data.

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Goals, Objectives, Competencies Completed check or X

Summary / Explanation of how it was completed

Yes No opportunity

Examples: Analysis and justification of selecting one enteral nutrition product over another one when providing medical nutrition therapy. CRD 1.4: Evaluate emerging research for application in dietetics practice. Examples: Find recent articles that portray emerging research regarding medical nutrition therapy of patients seen at the facility as well as case study patients.

CRD 2.1: Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics. Examples: Review policies, procedures, regulations and statutes that govern the institution and abide by them. Practice according to the Code of Ethics and SOP/SOPP.

CRD 2.4: Use effective education and counseling skills to facilitate behavior change. Example: Utilize client-‐centered counseling or teaching techniques to facilitate behavior change of clients.

CRD 2.5: Demonstrate active participation, teamwork and contributions in group settings. Examples: Exemplify active participation, teamwork and contributions within when working with RDs and other members of the health team.

CRD 2.6: Assign appropriate patient care activities to DTR’s and/or support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility. Examples: Discuss the role of support personnel within the facility and assign appropriate activities to support personnel when appropriate.

CRD 2.7: Refer clients and patients to other professionals and services when needs are beyond individual scope of practice. Examples: Refer patients to other professional services when appropriate. Participate in discharge planning meetings and make community nutrition referrals when appropriate.

CRD 2.10: Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other professionals, administrative and support personnel to facilitate individual and organizational goals. Example: Participate in patient care team meetings. Exemplify active collaboration with patients, caregivers, health-‐care team members and other personnel.

CRD 2.11: Demonstrate professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work

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Yes No opportunity

prioritization and work ethic within various organizational cultures. Examples: Demonstrate critical thinking and problem-‐solving skills in patient interactions, when assigned projects and when participating in meetings. Demonstrate flexibility in adjusting work schedules to meet the needs of the patient/client and the facility. Demonstrate the ability to prioritize the workload. CRD 2.13: Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background. Example: Demonstrate assertiveness and negotiating skills when working with clients who are ambivalent about making needed dietary changes. Deliver dietary recommendations with empathy, taking into account the individual’s social, educational, cultural and emotional experiences that could interfere with their success.

CRD 3.1: Perform the Nutrition Care Process (a-‐d below) and use standardized nutrition language for individuals, groups and populations of different ages and health status in a variety of settings.

CRD 3.1a: Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered. Example: Perform nutrition assessment of patients of various ages and various disease processes.

CRD 3.1b: Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements. Example: Identify a nutrition diagnosis for patients seen and discuss with the preceptor &/or course instructor. Practice the use of Standardized Language and creating PES statements.

CRD 3.1c: Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention. Example: Plan and implement nutrition interventions for patients.

CRD 3.1d: Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis. Example: Monitor and evaluate patients during follow-‐up visits.

CRD 3.1e: Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting.

CRD 3.2: Develop and demonstrate effective communication skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing. Examples: Develop and deliver an in-‐service, class or lecture for clients or staff. Develop handouts and utilize visual aids.

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Yes No opportunity

CRD 3.3: Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions. Examples: Take into account the community’s eating habits, demographics and socio-‐economic status when planning and delivering nutrition care to patients/clients.

CRD 3.4: Deliver respectful, science-‐based answers to consumer questions concerning emerging trends. Example: Respond to patient/client questions about diet/nutrition concerns utilizing science-‐based facts and current information.

CRD 3.6: Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals. Examples: Discuss cultural eating patterns with clients and adjust menu selections, when possible, based on the patient’s health needs and cultural preferences.

CRD 4.4: Conduct clinical and customer service quality management activities. Example: Participate in customer service and quality management activities being performed at the facility

CRD 4.5: Use current informatics technology to develop, store, retrieve and disseminate information and data. Example: Utilize electronic medical record or electronic data to obtain and analyze pertinent patient/client information.

CRD 4.11: Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers. Example: Discuss billing and/or funding of nutrition services. Learn about payer mix of the facility (private insurance, federal and state funds) and process for reimbursement.

Student: your typed name will serve as your signature. Please see below, actual preceptor signature is required.

Student signature & date:

Preceptor name and date of review:

Student: Please e-‐mail completed form to Aida Miles at [email protected].

I have reviewed and approved the information included in the Clinical Goals, Objectives & Competencies Evaluation form with the following student: Preceptor’s Signature:__________________________ Preceptor’s Name: ____________________________

Facility Name:_______________________________

Student Name: _______________________________

6996 Clinical Practicum Syllabus 2014...

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