Chart 1: RDN Frequency – High Ranking
Competencies Frequency Performed
Competencies and Performance Indicators Avg. Std. Dev. N
1.4 Adheres to confidentiality and privacy
legislation, standards and policies.
3.84 0.47 7736
1.4.3 Adheres to legislative requirements and
facility/employer guidelines regarding protection of
privacy and security of information.
3.82 0.50 7736
1.1.8 Adheres to the Standards of Professional
Performance for RDNs.
3.80 0.47 12138
1.4.1 Maintains confidentiality and security in the
sharing, transmission, storage and management of
personal health information.
3.80 0.54 7738
1.1 Identifies with and adheres to the code of ethics
for the profession.
3.80 0.48 12107
1.1.5 Recognizes and maintains appropriate
relationships and boundaries.
3.76 0.46 12171
2.1.7 Delivers information and opinions in a
respectful and professional manner.
3.76 0.46 6446
1.1.1 Accepts responsibility and accountability for
actions and decisions related to customers.
3.76 0.53 12171
10.5.3 Adheres to legislative and organization
requirements regarding the protection of privacy
and security of information and storage and
disclosure of customer records.
3.75 0.53 2348
5.3 Demonstrates ethical and professional behavior
when using technology.
3.74 0.56 4749
2.1.8 Delivers accurate and credible messaging. 3.73 0.48 6445
10.5.2 Maintains clear, accurate and appropriate
records of customer encounters, communications
with customer and others, plans and interventions
according to organization policies, standards and
state and federal regulations.
3.73 0.53 2348
10.5 Document and maintain records according to
the SOP for the RDN, legislation, regulations and
organization policies.
3.71 0.58 2348
10.5.1 Uses a systematic approach to record
keeping.
3.71 0.56 2348
Chart 2: NDTR Frequency – High Ranking
Competencies Frequency Performed
Competencies and Performance Indicators Avg. Std. Dev. N
10.5.4 Takes action to anticipate and minimize
foreseeable risk of unauthorized access to records.
3.69 0.66 125
1.1.1 Accepts responsibility and accountability for
actions and decisions related to customers.
3.72 0.58 773
1.1.5 Recognizes and maintains appropriate
relationships and boundaries.
3.73 0.51 772
1.1.4 Practices with honesty, integrity,
transparency and fairness.
3.86 0.40 771
1.1.8 Adheres to the Standards of Professional
Performance for NDTRs.
3.77 0.54 768
1.0 Identifies with and adheres to the code of ethics
for the profession.
3.75 0.57 767
1.41 Maintains confidentiality and security in the
sharing, transmission, storage and management of
personal health information.
3.79 0.61 489
1.43 Adheres to legislative requirements and
facility/employer guidelines regarding protection
of privacy and security of information.
3.79 0.58 489
1.4 Adheres to confidentiality and privacy
legislation, standards and policies.
3.82 0.49 489
2.1.7 Delivers information and opinions in a
respectful and professional manner.
3.72 0.55 415
10.1.1 Conducts the nutrition screening using
standardized, validated tools to identify customer
risks and level of criticality.
3.71 0.68 129
10.5 Document and maintain records according to
the SOP for the NDTR, legislation, regulations and
organization policies.
3.71 0.67 125
10.5.1 Uses a systematic approach to record
keeping.
3.71 0.59 125
10.5.3 Adheres to legislative and organization
requirements regarding the protection of privacy
and security of information and storage and
disclosure of customer records.
3.73 0.63 125
10.5.2 Maintains clear, accurate and appropriate
records of customer encounters, communications
with customer and others, plans and interventions
according to organization policies, standards and
state and federal regulations.
3.75 0.59 125
Chart 3: RDN Frequency - Low Ranking
Competencies Frequency Performed
Competencies and Performance Indicators Avg. Std. Dev. N
6.3.2 Conceptualizes and formulates research
hypotheses. 1.73 0.98 4433
6.3.5 Identifies and designs appropriate research
instruments or tools. 1.75 1.01 4433
6.3.3 Obtains approval for research initiatives and
follows established research code of ethics and
policies. 1.76 1.06 4434
11.1.3 Leads and facilitates product testing using
research methodologies to determine acceptability
and viability and to confirm desired outcomes. 1.76 1.03 710
9.5.3 Writes new items to be used in data
collection for research. 1.82 1.00 3984
9.5.4 Develops procedures for standardized use of
instruments. 1.85 1.01 3984
6.3.4 Defines and establishes appropriate
measurements and evaluations. 1.86 1.04 4433
11.1.1 Conducts feasibility studies to determine
validity of, and need for, products or services. 1.87 1.06 710
6.3 Participates in and leads research initiatives
following ethical and professional research 1.89 1.02 4434
methodology.
3.2.7 Contributes to the development and revision
of government policies. 1.90 0.99 5494
11.1.2 Develops and implements evaluation tools
and methodologies to test products and services. 1.90 1.05 710
6.3.6 Using the scientific process systematically
investigates and searches for information from a
wide variety of sources. 1.97 1.08 4432
9.5.2 Writes new items to be used in data
collection for evaluation. 1.97 1.01 3984
6.3.10 Defines appropriate measurements and
evaluations for establishing benchmarking and best
practices. 1.98 1.06 4432
Chart 4: NDTR Frequency - Low Ranking
Competencies Frequency Performed
Competencies and Performance Indicators Avg. Std. Dev. N
11.1.2 Leads and facilitates product testing. 2.00 1.16 38
11.1.1 Supports coordination and administration of
feasibility studies.
2.05 1.21 38
11.2.4 Collects data to define target audience. 2.10 1.23 39
11.2.3 Conducts environmental scans and literature
reviews and collects data to support team decisions
to develop advertising and marketing strategies.
2.13 1.22 39
5.2.5 Suggests, develops and/or implements
innovative enhancements and new software
platforms, applications and technologies to meet
the needs of the population, environment,
profession or customer.
2.19 1.18 304
14.3.2 Participates in stakeholder analysis and
collaboration in order to establish project
objectives and goals.
2.20 1.22 69
5.2.2 Participates on teams to design or develop
criteria for the selection or implementation of
software programs, applications or systems to
advance work objectives.
2.23 1.20 304
11.2.5 Communicates product claims identifying
validated product ingredients and characteristics in
collaboration with product development team.
2.23 1.16 39
12.3.3 Supports RDN in the development of
presentation to stakeholders to communicate
evaluation findings to promote change and/or
substantiate program.
2.24 1.21 80
Functional Ares of Practice
Chart 5: RDN Clinical Care – Highest Frequency Rankings
Total Number of Respondents 8746
Competencies and Performance Indicators Mean
10.4.3 Evaluates, educates and counsels on the interrelationship and impact
of pharmacotherapy on nutrient absorption. 3.76
8.1.5 Applies medical nutrition therapy in disease prevention and
management. 3.75
10.2.5 Develops nutrition prescription to communicate required food and
nutrient needs. 3.73
10.5 Document and maintain records according to the SOP for the RDN,
legislation, regulations and organization policies. 3.72
8.1.1 Interprets and applies evidence-based, comparative standards for
determining nutritional needs. 3.69
8.1.1 Interprets and applies evidence-based, comparative standards for
determining nutritional needs. 3.68
10.2.7 Prioritizes specific nutrition problem(s). 3.67
8.1.4 Demonstrates knowledge of nutrient requirements throughout the life
span and their role in health promotion and disease management. 3.67
8.1.2 Applies knowledge of food and nutrition, as well as biological,
physical and social sciences when developing plan of
care/interventions/menus, consulting with other professionals, and teaching
and/or coaching on food preparation techniques. 3.67
10.2.6 Effectively communicates findings and nutrition diagnoses to clients
and the health care team. 3.65
8.1.3 Integrates knowledge of macronutrients and micronutrients for
absorption, digestion and metabolism throughout the life span in practice. 3.65
10.2.11 Monitors, identifies and adjusts the intervention based on customer
progress in meeting established goals 3.64
10.2.5 Develops nutrition prescription to communicate required food and
nutrient needs. 3.63
10.2.10 Monitors and identifies factors affecting customer progress in
meeting goals. 3.62
10.4.5 Adheres to legislation, regulations, standards and organization
policies related to recommending, prescribing and dispensing vitamins and
minerals, dietary supplements, functional foods and medical nutrition
foods/products. 3.62
8.3.1 Maintains the knowledge and skill to manage a variety of disease
states and clinical conditions. 3.62
Functional Ares of Practice
Chart 6: RDN Clinical Care – Lowest Frequency Rankings
Total Number of Respondents 8746
Competencies and Performance Indicators Mean
6.3.2 Conceptualizes and formulates research hypotheses. 1.67
6.3.5 Identifies and designs appropriate research instruments or tools. 1.68
6.3.3 Obtains approval for research initiatives and follows established
research code of ethics and policies. 1.68
11.1.1 Conducts feasibility studies to determine validity of, and need for,
products or services. 1.72
9.5.3 Writes new items to be used in data collection for research. 1.77
6.3.4 Defines and establishes appropriate measurements and evaluations. 1.79
9.5.4 Develops procedures for standardized use of instruments. 1.80
11.1.1 Conducts feasibility studies to determine validity of, and need for,
products or services. 1.83
6.3 Participates in and leads research initiatives following ethical and
professional research methodology. 1.84
3.2.7 Contributes to the development and revision of government policies. 1.85
11.1.2 Develops and implements evaluation tools and methodologies to
test products and services. 1.85
11.2.3 Conducts environmental scans and evaluates product ingredients
and product / service claims to develop advertising and marketing
strategies. 1.91
9.5.2 Writes new items to be used in data collection for evaluation. 1.91
6.3.6 Using the scientific process, systematically investigates and searches
for information from a wide variety of sources. 1.92
6.3.10 Defines appropriate measurements and evaluations for establishing
benchmarking and best practices. 1.92
9.5.5 Uses evaluation instrument to collect data and assess outcomes of
education process. 1.96
9.5.6 Analyzes and synthesizes evaluation data to recommend and make
modifications to program. 1.98
Functional Ares of Practice
Chart 7: NDTR Clinical Care – Highest Frequency Rankings
Total Number of Respondents 496
Competencies and Performance Indicators Mean
10.1.2 Communicates screening information to the RDN. 3.71
10.1.1 Conducts the nutrition screening using standardized, validated tools to
identify customer risks and level of criticality. 3.70
10.5.1 Uses a systematic approach to record keeping. 3.68
10.2 Implements the Nutrition Care Process under the supervision of the RDN
while adhering to the Standards of Practice in Nutrition Care for NDTRs. 3.66
10.2.1 Under the supervision of the RDN, collects and calculates the 3.66
11.1 Participates in the development of products and/or services related to food,
nutrition, equipment and systems. 3.66
10.5.2 Maintains clear, accurate and appropriate records of customer
encounters, communications with customer and others, plans and interventions
according to organization policies, standards and state and federal regulations. 3.64
10.3 Engages customer or substitute decision maker in the informed consent
process prior to and during the provision of services. 3.59
10.2.5 Communicates findings to support the adjustment or redesign of the plan
of care/intervention as needed. 3.57
13.2.2 Collaborates with the RDN and/or leadership in evaluating and
incorporating the individual or group in the development of a menu. 3.56
13.2.7 Collaborates with the RDN and/or leadership, modifying recipes and
menus that accommodate diverse health, economic, and cultural needs in order
to achieve nutritional goals and requirements. 3.56
10.2.3 As directed by the RDN, assists with implementation of nutrition
interventions and education. 3.56
10.4.3 Provides standardized and pre-developed information to support
customer education on potential adverse drug/nutrient interaction. 3.55
10.2.4 As directed by the RDN, monitors factors affecting customer progress in
meeting goals. 3.54
10.4.2 Recognizes and communicates any potential adverse drug/nutrient
interaction to the appropriate professional. 3.53
10.4.1 Collects information related to the customer's use of pharmacotherapy
and dietary supplements. 3.52
Functional Ares of Practice
Chart 8: NDTR Clinical Care - Lowest Frequency Rankings
Total Number of Respondents 496
Competencies and Performance Indicators Mean
11.1.2 Leads and facilitates product testing 2.09
11.2 Integrates product, service and industry knowledge with evidence-based
scientific research when engaging in sales, advertising and marketing of
products and services. 2.09
11.2.5 Communicates product claims identifying validated product ingredients
and characteristics in collaboration with product development team. 2.09
11.2.7 Considers audience needs and product features and suggests adjustments
to messaging and delivery method accordingly. 2.09
11.3 Incorporates key sales principles, ensuring integrity of self, the
organization and the nutrition and dietetics profession. 2.09
11.3.1 Adheres to the code of ethics of the profession. 2.09
11.4 Develops advertising messages and materials in a professional and ethical
manner. 2.09
11.4.3 Ensures advertising information is balanced, accurate and in the public’s
best interest. 2.09
11.4.4 Collaborates with others to develop materials and messaging when the
required skills exceed ability levels. 2.09
11.1.1 Supports coordination and administration of feasibility studies. 2.18
11.2.1 Gathers data to support the evaluation of the product characteristics,
ingredients and claims in order to ensure compliance with regulatory
requirements. 2.18
11.2.2 Participates in team discussion to identify market trends and target
customers wants and needs. 2.18
11.2.4 Collects data to define target audience. 2.18
11.2.6 Contributes to the development of customer messaging, taking into
consideration change management and motivation. 2.18
11.2.8 Collaborates and communicates with external stakeholders to support
product acceptance. 2.18
11.3.8 Follows industry regulations, standards and policies when engaging in
market testing process and market research testing activities for products or
services. 2.18
11.4.1 Stays abreast of changing trends and technology in promotion, marketing
and advertising. 2.18
Functional Ares of Practice
Chart 9: RDN Director and Manger of Programs and
Foodservice Manager – Highest Frequency Rankings
Dire
ctor
of a
pro
gram
,
faci
lity,
uni
t, de
partm
ent
Man
ager
of a
pro
gram
,
unit
or d
epar
tmen
t Fo
od se
rvic
e m
anag
er
(i.e.
scho
ol sy
stem
,
Total Number of Respondents 1070 1763 984
Competencies and Performance Indicators Mean Mean Mean
13.1.7 Applies principles of food safety and sanitation in the design
and purchase of equipment for production and service of food. 3.75 3.59 3.44
10.5 Document and maintain records according to the SOP for the
RDN, legislation, regulations and organization policies. 3.75 3.73 3.70
13.2.1 Adheres to and communicates relevant regulations, dietary
guidelines and organization policies in menu development and
implementation. 3.67 3.61 3.66
13.3 Develops, manages and demonstrates accountability for
operational budgets in foodservice systems. 3.67 3.32 3.35
14.2 Applies principles of financial management to support and
achieve budgetary goals. 3.49 2.93 3.26
13.1.6 Adheres to all relevant regulatory guidelines in establishing
facility layout and design. 3.65 3.56 3.39
13.1 Analyzes, designs and monitors foodservice systems to optimize
operations. 3.63 3.60 3.51
10.5.4 Takes action to anticipate and minimize foreseeable risk of 3.63 3.65 3.62
unauthorized access to records.
13.2 Develops, directs, manages and evaluates the use of standardized
recipes for food production in delivery systems. 3.63 3.58 3.57
13.2.4 Develops menus in consideration of production and service
capabilities of facility and staff. 3.61 3.51 3.61
10.1 Performs nutrition screening to evaluate individual health,
malnutrition and disease while adhering to the Standards of Practice
(SOP) in Nutrition Care for RDNs. 3.60 3.58 3.75
13.1.4 Applies budgeting principles when ordering equipment. 3.60 3.46 3.34
10.2.7 Prioritizes specific nutrition problem(s). 3.59 3.66 3.72
13.1.3 Applies nutrition and foodservice principles in order to
develop equipment specifications that meet the expectations of
internal and external stakeholders. 3.54 3.32 3.13
10.2.7 Prioritizes specific nutrition problem(s). 3.59 3.66 3.72
10.2.6 Effectively communicates findings and nutrition diagnoses to
clients and the health care team. 3.53 3.64 3.70
13.2.1 Adheres to and communicates relevant regulations, dietary
guidelines and organization policies in menu development and
implementation. 3.67 3.61 3.66
10.2.5 Develops nutrition prescription to communicate required food
and nutrient needs. 3.52 3.61 3.63
13.1 Analyzes, designs and monitors foodservice systems to optimize
operations. 3.63 3.60 3.51
13.1.5 Considers staffing, processes, equipment, and layout plans in
developing and optimizing workflow. 3.69 3.60 3.47
10.2.8 Establishes the plan of care, directly addressing the nutrition
diagnosis in collaboration with the customer in defining the time,
frequency, and duration of the intervention. 3.49 3.60 3.63
Functional Ares of Practice
Chart 10: RDN Director and Manger of Programs and
Foodservice Manager – Lowest Frequency Rankings
depa
rtmen
t (i.
e. E
xecu
tive
offic
er,
Cor
pora
te d
irect
or, e
tc.)
Man
ager
of a
pro
gram
, uni
t or
depa
rtmen
t
syst
em, f
oods
ervi
ce,
long
-term
care
faci
lity,
hos
pita
l, et
c.)
Total Number of Respondents 1070 1763 984
Competencies and Performance Indicators Mean Mean Mean
9.5.2 Writes new items to be used in data collection for evaluation. 2.30 2.08 1.98
11.1.3 Leads and facilitates product testing using research
methodologies to determine acceptability and viability and to confirm
desired outcomes. 2.25 1.94 2.02
9.5.4 Develops procedures for standardized use of instruments. 2.24 2.00 1.92
6.3.6 Using the scientific process systematically investigates and
searches for information from a wide variety of sources. 2.21 2.06 2.00
6.3 Participates in and/or leads research initiatives following ethical
and professional research methodology. 2.19 2.00 1.98
6.3.4 Defines and establishes appropriate measurements and
evaluations. 2.18 2.03 2.00
6.3.3 Obtains approval for research initiatives and follows established
research code of ethics and policies. 2.24 2.00 1.92
6.3.3 Obtains approval for research initiatives and follows established
research code of ethics and policies. 2.09 1.89 1.82
Functional Ares of Practice
Chart 11: NDTR Director and Manger of Programs
and Foodservice Manager – Highest Frequency
Rankings Di
rect
or o
f a p
rogr
am,
faci
lity,
uni
t, de
part
men
t (i.
e. S
enio
r Lea
ders
hip,
Ex
ecut
ive
offic
er,
Corp
orat
e di
rect
or, e
tc.)
Man
ager
of a
pro
gram
, uni
t or
dep
artm
ent
Food
serv
ice
man
ager
(i.e
. sc
hool
syst
em, f
oods
ervi
ce,
long
-ter
m c
are
faci
lity,
ho
spita
l, et
c.)
Total Number of Respondents 41 63 191
10.1. Performs the nutrition screening to support the
RDNs comprehensive nutrition assessment while
adhering to the Standards of Practice (SOP) in Nutrition
Care for NDTRs. 4.00 3.86 3.62
10.1.1 Conducts the nutrition screening using
standardized, validated tools to identify customer risks
and level of criticality. 4.00 3.86 3.81
10.1.2 Communicates screening information to the RDN. 4.00 4.00 3.48
10.4.5 Adheres to legislation, regulations, standards and
organization policies related to recommending vitamins
and minerals, dietary supplements, functional foods, and
medical nutrition foods/products. 4.00 3.57 3.24
10.5.4 Takes action to anticipate and minimize
foreseeable risk of unauthorized access to records. 4.00 3.57 3.48
12.1 Advocates for health and disease prevention in the
community. 4.00 3.25 3.08
12.1.1 Promotes nutrition programs and resources to
address issues of food security, nutritional health and 4.00 3.25 3.08
overall health and wellness.
12.1.2 Participates in the development of food and
nutrition policies. 4.00 3.25 2.77
14.4 Coordinates human resource activities, adhering to
legislation, labor agreements and organization policies. 3.91 3.33 3.31
14.4.2 Initiates and participates in recruitment and hiring
of staff. 3.91 3.42 3.44
14.4.3 Plans and coordinates staff orientation and
training. 3.91 3.33 3.28
10.2 Implements the Nutrition Care Process under the
supervision of the RDN while adhering to the Standards
of Practice in Nutrition Care for NDTRs. 3.88 3.71 3.43
10.2.2 Communicates to the RDN objective and
subjective data, to support determination of nutrition
problems/ nutrition diagnosis. 3.88 3.71 3.48
10.2.3 As directed by the RDN, assists with
implementation of nutrition interventions and education. 3.88 3.71 3.43
10.2.4 As directed by the RDN, monitors factors
affecting customer progress in meeting goals. 3.88 3.71 3.43
10.2.5 Communicates findings to support the adjustment
or redesign of the plan of care/intervention as needed. 3.88 3.71 3.57
10.4.4 Provides standardized and pre-developed
information to support customer education for the
appropriate use of vitamin and mineral supplementation
in the management of health and disease. 3.88 3.29 3.14
13.2 Implements, manages, and evaluates the use of
standardized recipes for food production in delivery
systems. 3.83 3.56 3.37
13.2.1 Adheres to and communicates relevant
regulations, dietary guidelines and organization policies
in the implementation of the menu. 3.67 3.56 3.49
13.2.2 Collaborates with the RDN and/or leadership in
evaluating and incorporating the individual or group in
the development of a menu. 3.67 3.33 3.37
11.1 Participates in the development of products and/or
services related to food, nutrition, equipment and
systems. 2.50 3.67 3.22
Functional Ares of Practice
Chart 12: NDTR Director and Manger of Programs
and Foodservice Manager
Lowest Frequency Rankings Di
rect
or o
f a p
rogr
am, f
acili
ty,
unit,
dep
artm
ent
(i.e.
Sen
ior
Lead
ersh
ip, E
xecu
tive
offic
er,
Corp
orat
e di
rect
or, e
tc.)
Man
ager
of a
pro
gram
, uni
t or
depa
rtm
ent
Food
serv
ice
man
ager
(i.e
. sc
hool
syst
em, f
oods
ervi
ce,
long
-ter
m c
are
faci
lity,
hos
pita
l, et
c.)
Total Number of Respondents 41 63 191
11.1 Participates in the development of products and/or
services related to food, nutrition, equipment and
systems. 2.50 3.67 3.22
11.1.1 Supports coordination and administration of
feasibility studies. 2.50 3.33 2.89
11.1.2 Leads and facilitates product testing 2.50 2.67 2.89
9.5.2 Under the RDN’s supervision, analyzes and
synthesizes evaluation data to recommend modification
to the program, class and/or course. 2.62 2.07 2.29
14.3.2 Participates in stakeholder 2.73 2.75 2.28
1.5.5 Engage in national, state and district professional
elections. 2.81 2.57 2.48
6.2 Demonstrates skills in researching and in
collaboration with others, critically examines and
evaluates information to influence practice. 2.85 2.86 2.63
6.2.1 Uses established benchmarking and best practices
to inform practice. 2.85 3.00 2.61
5.2.5 Suggests, develops and/or implements innovative
enhancements and new software platforms, applications
and technologies to meet the needs of the population,
environment, profession or customer. 2.87 2.56 2.38
8.2.1 Under the supervision of the RDN, collects data to
support the assessment of the physical, social and cultural
needs of the individual, group or community. 2.92 2.57 2.83
9.2.2 Follows a pre-developed learning plan. 2.92 3.00 2.56
9.3 Selects and incorporates pre-developed educational
materials that are theory based and culturally sensitive to
meet the learning needs of the individual or group. 2.92 2.86 2.54
9.3.2 Implements a variety of predefined activities based
on a plan of action and the needs of the individual, group
and community. 2.92 2.71 2.44
9.5.1 Employs an evaluation tool to assess outcome of
educational process. 2.92 2.21 2.40
5.4.3 Queries databases composed of standardized terms
to retrieve customer information for practice and process
improvement and to monitor the effectiveness of
interventions in individuals and populations. 2.93 2.50 2.43
9.5.2 Under the RDN’s supervision, analyzes and
synthesizes evaluation data to recommend modification
to the program, class and/or course. 2.62 2.07 2.29
9.5.1 Employs an evaluation tool to assess outcome of
educational process. 2.92 2.21 2.40
9.5 Evaluates learning including teaching style and
delivery using appropriately designed instruments for
data collection 3.08 2.43 2.48
9.5.2 Under the RDN’s supervision, analyzes and
synthesizes evaluation data to recommend modification
to the program, class and/or course. 2.62 2.07 2.29
Functional Ares of Practice
Chart 13: RDN Community and Public Health Program
Spheres 10 and 12 - Highest to Lowest Frequency Rankings
Total Number of Respondents 3507
Competencies and Performance Indicators Mean
10.5.4 Takes action to anticipate and minimize foreseeable risk of unauthorized access
to records. 3.72
10.5.3 Adheres to legislative and organization requirements regarding the protection of
privacy and security of information and storage and disclosure of customer records. 3.71
10.5.2 Maintains clear, accurate and appropriate records of customer encounters,
communications with customer and others, plans and interventions according to
organization policies, standards and state and federal regulations. 3.69
10.5.1 Uses a systematic approach to record keeping. 3.68
10.2.8 Establishes the plan of care, directly addressing the nutrition diagnosis in
collaboration with the customer in defining the time, frequency, and duration of the
intervention. 3.58
10.2.7 Prioritizes specific nutrition problem(s). 3.54
10.2.12 Establishes new goals and a new plan of care when original or interim goals are
met. 3.52
10.2.9 In collaboration with the client and interdisciplinary team (including the DTRs),
selects and implements current and evidence-based nutrition interventions and
education. 3.51
10.3 Engages customer or substitute decision maker in the informed consent process
prior to and during the provision of services. 3.51
10.2.1 Identifies and selects valid and reliable tools to conduct a comprehensive
nutrition assessment. 3.51
10.2.6 Effectively communicates findings and nutrition diagnoses to clients and the
health care team. 3.50
10.2.11 Monitors, identifies and adjusts the intervention based on customer progress in
meeting established goals 3.50
10.1.1 Identifies and selects valid and reliable screening tool(s) to obtain and verify
relevant data in support of nutrition assessment. 3.49
10.2.10 Monitors and identifies factors affecting customer progress in meeting goals. 3.47
10.2.5 Develops nutrition prescription to communicate required food and nutrient
needs. 3.46
10.4.2 Applies knowledge of pharmacotherapy and its effect on nutrient absorption,
utilization and metabolism when developing and/or revising the plan of care. 3.45
10.2.4 Integrates foundational dietetics knowledge with appraisal of assessment data to
diagnose nutrition problems (problem, etiology, signs and symptoms [PES] statements),
which can be resolved or improved through treatment or nutrition intervention. 3.44
10.5 Document and maintain records according to the SOP for the RDN, legislation,
regulations and organization policies. 3.44
12.1.1 Promotes nutrition programs and resources to address issues of food security,
nutritional health and overall health and wellness. 3.43
10.2.2 Works collaboratively with interdisciplinary team to identify and implement valid
and reliable nutrition assessment tool to support access to care. 3.43
12.1.2 Leads or participates in the development of food, nutrition and health policies. 3.42
10.1.3 Works collaboratively with the interdisciplinary team (including DTRs) to
identify and implement valid and reliable nutrition screening to support access to care. 3.40
10.4.1 Collects information related to the customer's use of pharmacotherapy and dietary
supplements. 3.40
10.4.3 Evaluates, educates and counsels on the interrelationship and impact of
pharmacotherapy on nutrient absorption. 3.34
10.2.3 Analyzes and synthesizes the assessment data to identify nutrition problems
following the Standards of Practice in Nutrition Care for RDNs. 3.34
10.1.2 Conducts the nutrition screening to identify customer risks, level of ity and to 3.30
direct services.
10.2 Implements the Nutrition Care Process to ensure individual health goals are
established, monitored and achieved while adhering to the Standards of Practice in
Nutrition Care for RDNs 3.30
10.1 Performs nutrition screening to evaluate individual health, malnutrition and disease
while adhering to the Standards of Practice (SOP) in Nutrition Care for RDNs. 3.27
10.4.4 Makes recommendations for the appropriate use of vitamin and mineral
supplementation in the management of health and disease. 3.26
10.4.5 Adheres to legislation, regulations, standards and organization policies related to
recommending, prescribing and dispensing vitamins and minerals, dietary supplements,
functional foods and medical nutrition foods/products. 3.26
12.4.6 Applies and integrates the Nutrition Care Process to meet the complex needs of
the target population. 3.18
10.3.2 Obtains consent from customers for the involvement of support personnel,
students, and other providers in the provision of medical nutrition therapy. 3.02
10.3.3 Verifies with the customer that he/she engaged in a third-party informed consent
process (if referral was obtained by a third party) 2.99
10.3.1 Demonstrates knowledge and applies principles of the informed consent process
in accordance with organization policies, protocols and state and federal regulations. 2.98
12.1.4 Influences legislation, regulation, and policy changes to impact nutrition in the
community. 2.93
12.4.4 Identifies and implements strategies for reaching individuals and populations in
collaboration with stakeholders. 2.87
10.3.5 Identifies situations in which informed consent is problematic and take steps to
rectifies issues. 2.86
12.4.2 Collaborates with community partners to implement programs based on the
assessed needs, values, beliefs, limitations and strengths of the population. 2.84
12.2.2 Identifies and reviews relevant literature and evidence-based research to create
program plans and to justify needs and/or actions. 2.73
12.4.3 Utilizes appropriate behavioral change theories, social marketing, behavior
economics, and communication strategies in the delivery of nutrition programs. 2.73
12.4.1 Implements programs and/or interventions while adhering to public health
policies and standards related to food and nutrition. 2.71
12.3.4 Collaborates with community partners to design the program. 2.70
10.3.4 Demonstrates awareness that informed consent is an ongoing process. 2.70
10.4 Apply knowledge of the interrelationship and impact of pharmacotherapy, dietary
supplements, functional foods, and nutrients on health and disease in accordance with
Scope of Practice, the SOP and Standards of Professional Performance for RDNs. 2.69
12.3.6 Prioritizes goals and objectives based on level of importance and changeability of
the health problem. 2.67
12.3.7 Documents social and epidemiological findings and the programs? priority goals
and objectives (including required behavior change and education needs), availability,
accessibility, timetable, budget implications and allocation. 2.66
12.2.1 Identifies determinants of health and their influence on population health status. 2.66
12.2.3 Identifies individual, public/private organization and government roles and
responsibilities within public health and health care systems. 2.65
12.4.5 Provides nutrition information and education within the community. 2.65
12.1 Advocates for health and disease prevention in the community and population. 2.62
12.5 Evaluates nutrition program to measure program effectiveness and outcomes and
recommend modifications to support changes and/or sustainability of program. 2.62
12.2.4 Identifies available resources and funding opportunities. 2.58
12.5.1 Develops or contributes to an evaluation process and/or cost-benefit analysis to
determine the effectiveness and outcomes of the program. 2.53
12.3.2 Applies community-based and population-based models and theories in the
development of the programs and/or interventions. 2.53
12.3.1 Designs programs and/or interventions based on assessment and evidence-based 2.53
literature.
12.4 Implements community-based and population-based programs and/or interventions
in collaboration with stakeholders. 2.52
12.1.3 Collaborates with community partners and stakeholders in promoting nutrition
health and disease prevention. 2.51
12.3.5 Takes into consideration public health policies and standards related to food and
nutrition. 2.49
12.3.3 Takes into consideration any population and environmental disparities (health,
availability, finances, access) when developing programs. 2.48
12.2.5 Collaborates with stakeholder to determine level of support, opportunities and
risks. 2.48
12.3.9 Identify measureable outcomes and indicators for evaluation plan. 2.47
12.5.4 Develops recommendations considering evaluation data, needs of the population,
trending data, cost-benefit analysis and funding source. 2.46
12.2.7 Utilizes applicable databases to analyze and assess variables associated with the
target population. 2.44
12.5.2 Develops a mechanism and/or maintain databases to monitor and measure goals,
outcomes and trending data. 2.39
12.2.6 Determines resource implications for community and public health programs. 2.39
12.3 Develops a community and population health program or intervention to meet the
needs of the community and/or population. 2.36
12.3.8 Assesses the compatibility of the program goals and objectives with those of the
organization and its administration and adjusts accordingly. 2.34
12.5.5 Presents evaluation findings, outcomes and recommendations to stakeholders to
promote change and/or substantiate program. 2.33
12.2.8 Synthesize assessment data to determine and prioritize program goals and
objectives. 2.32
12.2 Assesses the need to develop and implement a community or population health
program and/or intervention. 2.31
12.5.3 Critically reviews evaluations to make recommendations for changes. 2.28
Functional Ares of Practice
Chart 14: RDN Community and Public Health Program – Lowest Frequency
Rankings
Total Number of Respondents 3507
6.3 Participates in and/or leads research initiatives following ethical and professional
research methodology. 3.08
6.3.1 Uses established benchmarking and best practices to inform practice. 1.87
6.3.2 Conceptualizes and formulates research hypotheses. 2.31
6.3.3 Obtains approval for research initiatives and follows established research code of
ethics and policies. 1.72
6.3.4 Defines and establishes appropriate measurements and evaluations. 1.73
6.3.5 Identifies and designs appropriate research instruments or tools. 1.84
6.3.6 Using the scientific process systematically investigates and searches for
information from a wide variety of sources. 1.74
6.3.7 Interprets data to make recommendations and to form realistic and valid
conclusions. 1.97
6.3.8 Interprets, analyzes, synthesizes and critically appraises research findings. 2.17
6.3.9 Disseminates research or performance improvement outcomes to advance
knowledge, change practice and enhance effectiveness of services. 2.08
6.3.10 Defines appropriate measurements and evaluations for establishing
benchmarking and best practices. 2.08
6.3.11 Applies research/evidence-based findings to improve practice, service delivery
and health and nutrition of customers. 1.95
9.5 Evaluates learning including teaching style and delivery using appropriately
designed instruments for data collection 3.23
9.5.1 Identifies usable evaluation questions from existing instruments. 2.43
9.5.2 Writes new items to be used in data collection for evaluation. 2.33
9.5.3 Writes new items to be used in data collection for research. 2.09
9.5.4 Develops procedures for standardized use of instruments. 1.91
9.5.5 Uses evaluation instrument to collect data and assess outcomes of education
process. 1.92
9.5.6 Analyzes and synthesizes evaluation data to recommend and make modifications
to program. 2.20
11.1 Leads or participates in the development of products and/or services related to
food, nutrition, equipment and systems. 3.56
11.1.1 Conducts feasibility studies to determine validity of, and need for, products or
services. 2.32
11.1.2 Develops and implements evaluation tools and methodologies to test products
and services. 1.98
11.1.3 Leads and facilitates product testing using research methodologies to determine
acceptability and viability and to confirm desired outcomes. 2.01
11.1.4 Interprets and advises on food 1.86
11.1.5 Incorporates market research, consumer insights and current evidence-based
trends in order to develop new products and services. 2.75
Functional Ares of Practice
Chart 15: NDTR Community and Public Health Program – Highest
Frequency Rankings
Total Number of Respondents 177
Competency and Performance Indicators Mean
10.1. Performs the nutrition screening to support the RDNs comprehensive
nutrition assessment while adhering to the Standards of Practice (SOP) in
Nutrition Care for NDTRs. 3.89
10.1.1 Conducts the nutrition screening using standardized, validated tools
to identify customer risks and level of criticality. 3.89
10.1.2 Communicates screening information to the RDN. 3.56
10.2 Implements the Nutrition Care Process under the supervision of the
RDN while adhering to the Standards of Practice in Nutrition Care for
NDTRs. 3.11
10.2.1 Under the supervision of the RDN, collects and calculates the 2.78
10.2.2 Communicates to the RDN objective and subjective data, to support
determination of nutrition problems/ nutrition diagnosis. 3.33
10.2.3 As directed by the RDN, assists with implementation of nutrition
interventions and education. 3.22
10.2.4 As directed by the RDN, monitors factors affecting customer
progress in meeting goals. 3.11
10.2.5 Communicates findings to support the adjustment or redesign of the
plan of care/intervention as needed. 3.33
10.3 Engages customer or substitute decision maker in the informed
consent process prior to and during the provision of services. 3.56
10.3.1 Understands principles of the informed consent process in
accordance with organization policies, protocols and state and federal
regulations. 3.56
10.3.2 Obtains consent from customers for the involvement of support
personnel, students, and other providers involved in the provision of
nutritional foodservices. 3.56
10.3.3 Verifies with the customer that he/she engaged in a third-party
informed consent process (if referral was obtained by third party) 3.56
10.3.4 Demonstrates awareness that informed consent is an ongoing
process 3.56
10.3.5 Identifies situations where informed consent may be problematic
and take steps to rectify the issues. 3.56
10.4 Under the supervision of the RDN, identify and communicate the
interrelationship and use of pharmacotherapy, dietary supplements and
nutrients on health and disease in accordance with Scope of Practice, the
SOP and Standards of Professional Performance for NDTRs. 3.33
10.4.1 Collects information related to the customer's use of
pharmacotherapy and dietary supplements. 3.11
10.4.2 Recognizes and communicates any potential adverse drug nutrient
interaction to the appropriate professional. 3.00
10.4.3 Provides standardized and pre-developed information to support
customer education on potential adverse drug nutrient interaction. 2.89
10.4.4 Provides standardized and pre-developed information to support
customer education for the appropriate use of vitamin and mineral
supplementation in the management of health and disease. 3.00
10.4.5 Adheres to legislation, regulations, standards and organization
policies related to recommending vitamins and minerals, dietary
supplements, functional foods, and medical nutrition foods/products. 3.56
10.5 Document and maintain records according to the SOP for the NDTR,
legislation, regulations and organization policies. 3.89
10.5.1 Uses a systematic approach to record keeping. 3.89
10.5.2 Maintains clear, accurate and appropriate records of customer
encounters, communications with customer and others, plans and
interventions according to organization policies, standards and state and
federal regulations. 3.89
10.5.3 Adheres to legislative and organization requirements regarding the
protection of privacy and security of information and storage and
disclosure of customer records. 3.89
10.5.4 Takes action to anticipate and minimize foreseeable risk of
unauthorized access to records. 3.89
12.1 Advocates for health and disease prevention in the community. 3.33
12.1.1 Promotes nutrition programs and resources to address issues of food
security, nutritional health and overall health and wellness. 3.53
12.1.2 Participates in the development of food and nutrition policies. 2.43
12.1.3 Under the supervision of the RDN, collaborates with community
partners and stakeholders in promoting nutrition health and disease
prevention. 2.58
12.3 Supports leadership in the planning, development and implementation
of a community health population program and/or intervention. 2.70
12.3.1 Under supervision and direction of RDN, collects data to support the
assessment and development of the programs or interventions. 2.40
12.3.2 Provides input to program lead regarding the development of the
programs. 2.40
12.3.3 Supports implementation of the programs by conducting a literature
search and identifying potential resources. 2.30
12.3.4 Communicates benefits to promote use of the program and/or
policies. 2.88
12.3.5 Under supervision provides nutritional information and education
within the community. 3.28
12.3.6 Collects data to support evaluation of the sustainability of the
program. 2.60
12.5 Supports RDN in evaluation of nutrition program and recommend
modifications to support changes and/or sustainability of program. 2.65
12.5.1 Collects data to support the evaluation process and/or cost-benefit
analysis to determine the effectiveness and outcomes of the program. 2.40
12.5.2 Under the supervision of the RDN, maintains databases to monitor 2.43
and measure goals.
12.5.3 Supports RDN in the development of presentation to stakeholders to
communicate evaluation findings to promote change and/or substantiate
program. 2.15
Functional Ares of Practice
Chart 16: NDTR Community and Public Health Program – Lowest
Frequency Rankings
Total Number of Respondents 177
Competency and Performance Indicators Mean
11.1.1 Supports coordination and administration of feasibility studies. 1.50
11.1.2 Leads and facilitates product testing 1.50
11.2.3 Conducts environmental scans and literature reviews and
collects data to support team decisions to develop advertising and
marketing strategies. 1.50
11.2.4 Collects data to define target audience. 1.50
11.1 Participates in the development of products and/or services related
to food, nutrition, equipment and systems. 1.67
11.2.1 Gathers data to support the evaluation of the product
characteristics, ingredients and claims in order to ensure compliance
with regulatory requirements. 1.67
11.2 Integrates product, service and industry knowledge with evidence-
based scientific research when engaging in sales, advertising and
marketing of products and services. 1.83
11.2.5 Communicates product claims identifying validated product
ingredients and characteristics in collaboration with product
development team. 1.83
14.4.5 Initiates and manages staff remediation and termination
processes, applying applicable legislation and labor agreements. 1.88
11.2.8 Collaborates and communicates with external stakeholders to
support product acceptance. 2.00
14.4 Coordinates human resource activities, adhering to legislation,
labor agreements and organization policies. 2.00
14.4.1 Utilizes policies and processes to manage workforce. 2.00
14.4.2 Initiates and participates in recruitment and hiring of staff. 2.00
Functional Ares of Practice - Frequency Scale
Chart 17: RDN Researcher – Highest Frequency Rankings
Total Number of Respondents 711
Competencies and Performance Indicators mean
13.1 Analyzes, designs and monitors foodservice systems to optimize operations. 3.09
13.1.1 Conducts a needs assessment in collaboration with staff to determine
overall department needs. 3.80
13.1.2 Designs a plan for the purchase of equipment for the production and
service of food that meets required safety and sanitation standards. 4.00
13.1.3 Applies nutrition and foodservice principles in order to develop
equipment specifications that meet the expectations of internal and external
stakeholders. 3.60
13.1.4 Applies budgeting principles when ordering equipment. 3.80
13.1.5 Considers staffing, processes, equipment, and layout plans in developing
and optimizing workflow. 3.80
13.1.6 Adheres to all relevant regulatory guidelines in establishing facility layout
and design. 3.80
13.1.7 Applies principles of food safety and sanitation in the design and
purchase of equipment for production and service of food. 3.60
13.2 Develops, directs, manages and evaluates the use of standardized recipes
for food production in delivery systems. 4.00
13.2.1 Adheres to and communicates relevant regulations, dietary guidelines and
organization policies in menu development and implementation. 4.00
13.2.2 Evaluates and incorporates individual and target group needs and
requirements in order to develop menu items. 3.60
13.2.3 Incorporates principles of food science and preparation in recipe
development. 3.80
13.2.4 Develops menus in consideration of production and service capabilities of
facility and staff. 4.00
13.2.5 Participates in and coordinates with committees and staff to review and
determine purchasing and product needs. 3.80
13.2.6 Develops tools and measurements to evaluate menu items, quality of
products, costs, nutritional values and customer needs. 3.20
13.2.7 Modifies recipes and menus that accommodate diverse health, economic,
and cultural needs in order to achieve nutritional goals and requirements. 3.60
13.2.8 Seeks and incorporates staff and customer feedback in developing menus
and recipes. 3.60
Functional Ares of Practice
Chart 18: RDN Researcher – Lowest Frequency Rankings
Total Number of Respondents 711
Competencies and Performance Indicators mean
7.2 Applies principles, standards, regulations and organization policies to
reduce the risk of food-borne and water-borne illness outbreaks. 2.26
7.2.1 Applies knowledge of biological, physical or chemical properties that may
cause food to be unsafe for human and animal consumption. 2.50
7.2.2 Develops and provides education and counseling on safe food-handling
and sustainable practices to prevent and minimize contamination. 2.60
7.2.3 Communicates the role of sustainable food practices and food insecurities
for populations. 2.39
7.2.4 Identifies and analyzes insecurities in food and water system. 2.14
7.2.5 Develops, implements and adheres to policies and procedures to optimize
food and water safety. 1.96
7.2.6 Identifies and promotes sustainable, resilient, healthy food to staff,
customers and public. 2.11
7.2.7 Identifies and implements risk management and environmental safety
principles to enhance public safety and reduce risk to self, staff, customers,
public and organization. 2.26
7.2.8 Develops and implements food safety and sanitation programs in
compliance with state and federal regulations. 2.03
7.2.9 Develops and communicates awareness of disaster planning and food and 2.00
water safety.
7.2.10 Collaborates with organizations and vendors to develop and implement
safety specifications and procedures for the optimization of food and water
safety and to provide adequate food storage and supply. 1.91
7.2.11 Applies knowledge of hygienic food preparation practices and causes of
food poisoning in food preparation. 1.86
Functional Ares of Practice
Chart 19: NDTR Researcher – Highest Frequency Ranking
Total Number of Respondents 22
Competency and Performance Indicators Mean
6.1 Participates in quality improvement and customer satisfaction
activities to improve delivery of services. 2.60
6.1.1 Demonstrates awareness of systems errors and risk reduction
measures. 2.90
6.1.2 Formulates a clear understanding of the nature of problems or
need for improvement to achieve desired outcome. 3.00
6.1.3 Establishes goals for improving quality of services provided. 2.80
6.1.4 Collects qualitative and quantitative data using mixed
methodologies. 3.00
6.1.5 Reviews reports to identify trends and improvements. 2.60
6.1.6 Identifies and implements strategies, techniques and tools for
process improvement in consultation with others. 2.90
6.1.7 Evaluates, documents and communicates quality improvement
outcomes. 2.90
6.1.8 Monitors quality of own work and engages in continuing learning
and professional development to enhance practice knowledge. 3.40
6.1.9 Interprets data to formulate judgments, conclusions and reports. 3.00
6.2 Demonstrates skills in researching, and in collaboration with others,
critically examines and evaluates information to influence practice. 3.30
6.2.1 Uses established benchmarking and best practices to inform
practice. 2.80
6.2.2 Demonstrates knowledge of research instruments and tools (i.e.
surveys, interview tools) to support research initiatives. 3.30
6.2.3 In collaboration with others, interprets data to make
recommendations. 3.10
6.2.4 Disseminates research or performance improvement outcomes to
advance knowledge, change practice and enhance effectiveness of
services. 3.10
6.2.5 Applies research/evidence-based findings to improve practice,
service delivery and health and nutrition of customers. 2.70
14.1 Employs principles of productivity to optimize safe, ethical and
efficient resource utilization. 4.00
14.1.1 Applies criteria to measure and monitor productivity in order to
support safe, ethical, and efficient services delivery. 4.00
14.1.2 Develops goals and outcomes to measure and enhance
productivity. 4.00
14.1.3 Assesses skills and competence of staff to optimize workflow. 4.00
14.1.4 Monitors staff compliance with laws, policies, procedures, and
established systems. 4.00
14.1.5 Leads and participates in department goal setting to support the
organization's strategic plan. 4.00
14.1.6 Measures goals and tracks outcomes against established
benchmarks to ensure desired goals, standards and regulatory
requirements are met. 4.00
14.1.7 Implements, monitors and evaluates strategies for efficient
workflow. 4.00
14.1.8 Communicates process changes to staff, customers, vendors and
other stakeholders. 4.00
14.1.9 Ensures staff is working within individual scope of practice and
competence. 4.00
14.1.10 Advocates and allocates resources to increase staff skills,
considering the best interests of the public. 4.00
14.2 Applies principles of financial management to support and achieve
budgetary goals. 4.00
14.2.1 Establishes and maintains an operational budget. 4.00
14.2.2 Manages expenditures and revenues using established
procedures and tools. 4.00
14.2.3 Synthesizes and analyzes data from multiple sources to manage
organizational budget. 4.00
14.2.4 Conducts and participates in a cost analysis to establish budget
priorities. 4.00
14.2.5 Interprets operational data and financial statements to manage
programs and services within budget. 4.00
14.3 Incorporates and communicates principles of project management 4.00
to achieve project objectives and goals.
14.3.1 Participates in team meetings to establish project parameters. 4.00
14.3.2 Participates in stakeholder 4.00
14.3.3 Communicates purpose and desired outcomes to stakeholders in
order to achieve project objectives and goals. 4.00
14.3.4 Assists in management of identified risks to support successful
completion of the project. 4.00
14.3.5 Identifies and reports risks related to the project. 4.00
14.3.6 Tracks progress and completion of deliverables and takes action
to keep project within scope. 4.00
14.4 Coordinates human resource activities, adhering to legislation,
labor agreements and organization policies. 4.00
14.4.1 Utilizes policies and processes to manage workforce. 4.00
14.4.2 Initiates and participates in recruitment and hiring of staff. 4.00
14.4.3 Plans and coordinates staff orientation and training. 4.00
14.4.4 Reviews and updates job descriptions to reflect current practices
and the organizations needs. 4.00
14.4.5 Initiates and manages staff remediation and termination
processes, applying applicable legislation and labor agreements. 4.00
14.5.6 Communicates and measures performance expectations of staff. 4.00
Functional Ares of Practice
Chart 20: NDTR Researcher – Lowest Frequency Ranking
Total Number of Respondents 22
Competency and Performance Indicators Mean
10.3 Engages customer or substitute decision maker in the informed
consent process prior to and during the provision of services. 1.50
10.3.1 Understands principles of the informed consent process in
accordance with organization policies, protocols and state and federal
regulations. 1.50
10.3.2 Obtains consent from customers for the involvement of support
personnel, students, and other providers involved in the provision of
nutritional foodservices. 1.50
10.3.3 Verifies with the customer that he/she engaged in a third-party
informed consent process (if referral was obtained by third party) 1.50
10.3.4 Demonstrates awareness that informed consent is an ongoing
process 1.50
10.3.5 Identifies situations where informed consent may be problematic
and take steps to rectify the issues. 1.50
7.2.9 Develops and communicates awareness of disaster planning and
food and water safety. 1.89
7.2.10 Collaborates with organizations and vendors to develop and
implement safety specifications and procedures for the optimization of
food and water safety and to provide adequate food storage and supply. 1.89
Chart 21: RDN
Sphere 5: Informatics – Frequency and Level of
Importance Ranking
Frequency Importance
Competency Avg.
Std.
Dev. N Avg.
Std.
Dev. N
5.1. Acquires knowledge of technology systems
consistent with role and responsibilities. 3.34 0.71 4921 3.38 0.62 4925
5.1.1 Demonstrates proficient use of technical operating
systems and software to communicate and disseminate
information; to collect, track and retrieve data; and to
create documents, spreadsheets and presentations. 3.26 0.74 4921 3.34 0.64 4924
5.1.2 Applies understanding of informatics terminology
and input and output devices. 3.00 0.88 4921 3.11 0.75 4924
5.1.3 Seeks guidance from technology advisors or experts
when requirements are beyond competence. 3.29 0.81 4921 3.38 0.67 4924
5.1.4 Demonstrates knowledge of system interfaces used
in the delivery of services. 3.05 0.87 4921 3.15 0.75 4922
5.2 Utilizes technology according to organization needs
and workplace policies and procedures. 3.25 0.86 4823 3.36 0.68 4831
5.2.1 Integrates technology platforms with other internal
and external services (e.g., risk management, disease
management, data tracking and reporting). 2.49 1.04 4823 2.94 0.86 4827
5.2.2 Leads or participates on teams to design or develop
criteria for the selection or implementation of software
programs, applications or systems to advance work
objectives. 2.03 1.03 4823 2.60 0.97 4827
5.2.3 Advocates, implements and monitors security and
data protection practices. 2.27 1.13 4823 2.78 1.00 4827
5.2.4 Determines the workflow and resource needs for
clinical information system implementation, maintenance
and upgrades. 2.02 1.05 4823 2.59 0.99 4824
5.2.5 Instructs or advises others on the use of clinical
information systems, nutrition informatics tools and other
technology topics. 2.22 1.02 4823 2.69 0.94 4824
5.2.6 Develops and implements policies and procedures
consistent with privacy and confidentiality legislation and
regulation. 2.05 1.10 4823 2.72 1.02 4823
5.2.7 Suggests, develops and/or implements innovative
enhancements and new software platforms, applications
and technologies to meet the needs of the population,
environment, profession or customer. 2.02 1.03 4822 2.58 0.98 4823
5.3 Demonstrates ethical and professional behavior when
using technology. 3.74 0.56 4749 3.66 0.56 4757
5.3.1 Complies with legislative requirements and
organization policies for maintaining and storing personal 3.65 0.72 4749 3.60 0.67 4754
health information.
5.3.2 Maintains technological security and confidentiality
in the electronic sharing, transmission, storage and
management of information. 3.65 0.71 4749 3.61 0.64 4753
5.3.3 Monitors compliance with privacy and
confidentiality legislation and organization policies
related to informatics. 3.18 1.09 4748 3.37 0.86 4753
5.3.4 Takes appropriate action in response to
unauthorized access, use and disclosure of information. 3.25 1.08 4748 3.48 0.78 4751
5.3.5 Demonstrates professional behaviors and
professional boundaries when using social media
platforms. 3.57 0.82 4748 3.57 0.68 4751
5.4 Demonstrates the ability to store and retrieve data
using the International Dietetics and Nutrition
Terminology (IDNT) and other standardized languages. 2.50 1.19 4692 2.79 1.02 4692
5.4.1 Complies with IDNT terminology when
documenting customer information in electronic
databases. 2.54 1.21 4692 2.79 1.02 4692
5.4.2 Uses standardized terminology to describe nutrition
assessment data, nutrition diagnoses, nutrition
interventions and nutrition monitoring and evaluation. 2.77 1.14 4692 2.95 0.96 4692
5.4.3 Queries databases composed of standardized terms
to retrieve customer information for practice and process 2.25 1.16 4691 2.68 1.01 4692
Chart 22: RDN Informatics
Sphere 5: Informatics - Sphere 5: Informatics - Frequency Mean Ranking by Area of
Practice
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ool s
yste
m,
food
serv
ice,
long
-ter
m c
are
faci
lity,
hos
pita
l, et
c.)
Busin
ess a
nd in
dust
ry (i
.e. m
arke
ting,
co
ntra
ct fo
od se
rvic
e, sa
les,
nut
ritio
n sc
ienc
e, c
onsu
mer
test
ing,
etc
.)
Rese
arch
er
Educ
ator
/ pr
ofes
sor
Com
mun
ity o
r pub
lic h
ealth
pro
gram
Nut
ritio
n In
form
atic
s
Frequency Ranking Mean score for Sphere 5: Informatics 3.15 3.43 3.18 3.06 2.76 3.13 2.90 2.70 3.00
Chart 23: NDTR
Sphere 5: Informatics – Frequency and Level of
Importance Ranking
Frequency Importance
Competency Avg.
Std.
Dev. N Avg.
Std.
Dev. N
5.1. Acquires knowledge of technology systems
consistent with role and responsibilities. 3.42 0.77 306 3.45 0.67 307
5.1.1 Demonstrates proficient use of technical operating
systems and software to communicate and disseminate
information; to collect, track and retrieve data; and to
create documents, spreadsheets and presentations. 3.34 0.82 306 3.37 0.71 306
5.1.2 Applies understanding of informatics terminology
and input and output devices. 3.18 0.94 306 3.25 0.79 306
5.1.3 Seeks guidance from technology advisors or experts
when requirements are beyond competence. 3.35 0.86 306 3.41 0.72 306
5.1.4 Demonstrates knowledge of system interfaces used
in the delivery of services. 3.22 0.90 306 3.28 0.75 306
5.2 Utilizes technology according to organization needs
and workplace policies and procedures. 3.27 0.93 304 3.43 0.68 304
5.2.1 Integrates technology platforms with other internal
and external services (for example, risk management,
disease management, data tracking and reporting). 2.67 1.13 304 3.04 0.90 304
5.2.2 Participates on teams to design or develop criteria
for the selection or implementation of software programs,
applications or systems to advance work objectives. 2.23 1.20 304 2.69 1.01 304
5.2.3 Advocates, implements and monitors security and
data protection practices. 2.48 1.23 304 2.85 1.04 304
5.2.4 Instructs or advises others on the use of clinical
information systems, nutrition informatics tools and other
technology topics. 2.48 1.12 304 2.89 0.97 304
5.2.5 Suggests, develops and/or implements innovative
enhancements and new software platforms, applications
and technologies to meet the needs of the population,
environment, profession or customer. 2.19 1.18 304 2.69 1.03 304
5.3 Demonstrates ethical and professional behavior when
using technology. 3.67 0.69 298 3.66 0.56 298
5.3.1 Complies with legislative requirements and
organization policies for maintaining and storing personal
health information. 3.57 0.82 298 3.57 0.70 298
5.3.2 Maintains technological security and confidentiality
in the electronic sharing, transmission, storage and
management of information. 3.61 0.79 298 3.62 0.67 298
5.3.3 Monitors compliance with privacy and
confidentiality legislation and organization policies
related to informatics. 3.27 1.08 298 3.41 0.86 298
5.3.4 Takes appropriate action in response to
unauthorized access, use and disclosure of information. 3.23 1.11 298 3.45 0.82 298
5.3.5 Demonstrates professional behaviors and
professional boundaries when using social media
platforms. 3.52 0.86 298 3.52 0.70 298
5.4 Demonstrates the ability to store and retrieve data
using the International Dietetics and Nutrition
Terminology (IDNT) and other standardized languages. 2.53 1.24 294 2.86 1.07 294
5.4.1 Complies with IDNT terminology when
documenting customer information in electronic
databases. 2.57 1.25 294 2.87 1.09 294
5.4.2 Uses standardized terminology to describe nutrition
assessment data, nutrition diagnoses, nutrition
interventions and nutrition monitoring and evaluation. 2.80 1.21 294 3.01 1.03 294
5.4.3 Queries databases composed of standardized terms
to retrieve customer information for practice and process
improvement and to monitor the effectiveness of
interventions in individuals and populations. 2.45 1.23 294 2.81 1.06 294
Chart 24: NDTR Informatics
Sphere 5: Informatics - Frequency Mean Ranking by Area of Practice
Clin
ical
car
e
Dire
ctor
of a
pro
gram
, fac
ility
, uni
t, de
part
men
t (i.
e. S
enio
r Lea
ders
hip,
Ex
ecut
ive
offic
er,
Corp
orat
e di
rect
or, e
tc.)
Man
ager
of a
pro
gram
, uni
t or d
epar
tmen
t
Food
serv
ice
man
ager
(i.e
. sch
ool s
yste
m,
food
serv
ice,
long
-ter
m c
are
faci
lity,
hos
pita
l, et
c.)
Busin
ess a
nd in
dust
ry (i
.e. m
arke
ting,
co
ntra
ct fo
od se
rvic
e, sa
les,
nut
ritio
n sc
ienc
e, c
onsu
mer
test
ing,
etc
.)
Rese
arch
er
Educ
ator
/ pr
ofes
sor
Com
mun
ity o
r pub
lic h
ealth
pro
gram
Nut
ritio
n In
form
atic
s
Frequency Ranking Mean score for Sphere 5: Informatics 2.95 3.07 3.01 2.99 2.81 2.94 2.88 2.83 3.10
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