Pass the Exam Prep - Nutrition Care
1. d. Obtaining, verifying, and interpreting data needed to identify nutrition-
related problems.
*Nutrition Assessment: Which of the following is completed as part of the first step
in the Nutrition Care Process?
a. Quantify progress made by the patient/client in meeting nutrition care goals.
b. Assessing nutrition problems that relate to medical or physical conditions.
c. Implementing appropriate nutrition interventions that are tailored to the pa-
tient/client's needs.
d. Obtaining, verifying, and interpreting data needed to identify nutrition-related
problems.
2. 1. Nutrition Assessment/Re-assessment
2. Nutrition Diagnosis
3. Nutrition Intervention
4. Nutrition Monitoring and Evaluation
With internal and external factors affecting nutrition care
-Internal: Collaboration, Skills and Competencies, Communication,
Evidence-based practice, Critical thinking, Documentation, Code of Ethics,
Nutrition and Dietetics Knowledge.
-External: Practice settings, Healthcare systems, Social systems, Economics:
Nutrition Care Process (NCP) model consists of what?
3. D. best practices, clinical and managerial expertise, and customer values.
Per Standard 4.3 of the SOPP: When incorporating the best available research
and evidence in the delivery of nutrition and dietetics services, the Academy of
Nutrition and Dietetics Standards of Professional Performance state that "the
registered dietitian nutritionist is expected to integrate the best available research
and information with..."
a. organization policies, procedures, standards, and systems including electronic
health records.
b. food and nutrition programs for the general population and populations with
special needs and chronic conditions.
c. accreditation standards, laws, and regulations.
d. best practices, clinical and managerial expertise, and customer values.
, Pass the Exam Prep - Nutrition Care
4. RDNs are expected to "provide quality services using a systematic
process with identified ethics, leadership, accountability, and dedicated
resources" because "quality practice in nutrition and dietetics is built on a
solid foundation of education and supervised practice, credentialing,
evidence- based practice, demonstrated competence, and adherence to
established professional standards; quality practice requires systematic
measurement of outcomes, regular performance evaluations, and
continuous improvement". Examples of this standard in practice include
"1.1- complies with applicable laws and regulations as related to his/her
area(s) of practice" and result in "national quality standards and best
practices are evident in customer-centered services".: SOPP standard 1:
Quality in Practice
5. RDNs are expected to "demonstrate competence in and accepts
accountability and responsibility for ensuring safe, quality practice and
services" because "competence and accountability in practice includes
continuous acquisition of knowledge, skills, experience, and judgment in
the provision of safe, quality customer-centered service". Examples of this
standard in practice include "2.1- adheres to the code(s) of ethics (eg,
Academy/CDR, other national organizations, and/or employer code of
ethics)" and result in "practice reflecting: code(s) of ethics,
Scope/Standards of Practice, and Standards of Professional Performance,
Evidence-based practice and best practices, Commission on Dietetic
Registration Essential Practice Competencies and
Performance Indicators".: SOPP standard 2: Competence and Accountability 6.
RDNs are expected to "provide safe, quality service based on customer
expectations and needs, as well as the mission, vision, principles, and
values of the organization or business" because "quality programs and
services are designed, executed, and promoted based on the RDN's
knowledge, skills, experience, judgment, and competence in addressing the
needs and expectations of the organization/business and its customers".
Examples of this standard in practice include "3.5-using professional,
technical, and support personnel appropriately in the delivery of customer-
centered care in accordance with laws, regulations, and organizational
policies and procedures" resulting in "customer-centered needs and
preferences being met".: SOPP standard 3: Provision of services
7. RDNs are expected to "apply, participate in, and/or generate research to
enhance practice; evidence-based practice incorporates the best available
research/evidence and information in the delivery of nutrition and dietetics
, Pass the Exam Prep - Nutrition Care
services" because "application, participation, and generation of research
promote improved safety and quality of nutrition and dietetics practice and
services". Examples of this standard in practice include "4.5-promoting
application of research in practice through alliances or collaboration with
food and nutrition and other professionals and organizations" and result in
"evidence-based practice, best practices, clinical and managerial expertise,
and customer values are integrated in the delivery of nutrition and dietetics
services".: SOPP standard 4: Application of Research
8. RDNs are expected to "effectively apply knowledge and expertise in
communications" because "the RDN works with others to achieve common
goals by effectively sharing and applying unique knowledge, skills, and
expertise in food, nutrition, dietetics, and management services". Examples
of this standard in practice include "5.3-Integrates knowledge of food and
nutrition with knowledge of health, culture, social sciences, communication,
informatics, sustainability, and management" and result in
"individuals/groups/ stakeholders receiving current and appropriate
information and customer-centered service, demonstrating understanding of
information and behavioral strategies received, knowing how to obtain
additional guidance from the RDN or other RDN-recommended resources".:
SOPP Standard 5: Communication and
Application of Knowledge
9. RDNs are expected to "use resources effectively and efficiently" in order
to "demonstrate leadership through strategic management of time, finances,
facilities, supplies, technology, natural and human resources". Examples of
this standard in practice include "6.5- measuring and tracking trends
regarding internal and external customer outcomes (eg, satisfaction, key
performance indicators)" and result in "identifying and tracking key
performance indicators in alignment with organizational mission, vision,
principles, and values".: -
SOPP Standard 6: Utilization and Management of Resources
10. Health Belief Model: The __________ was developed in the 1950s by
scientists in the US Public Health Service in an effort to understand why individuals
don't adopt disease prevention strategies or undergo screening tests. This model is
focused on an individual's beliefs about their disease or condition because those
beliefs help predict health-related behaviors. Strategies stemming from this model
, Pass the Exam Prep - Nutrition Care
often focus on reducing the barriers and emphasizing the benefits of changing
behaviors.
11. Perceived susceptibility, perceived severity, perceived benefits,
perceived barriers, a cue to action, and self-efficacy.
*See image for more details: What are the 6 constructs in the Health Belief Model?
12. Stage of change: action (physical activity goal) and contemplation
(dietary change goal)
The client has 2 goals with different levels of readiness. Regarding
physical activity, the client is in the ACTION stage because they have
started making changes and seem to have just begun walking so, they
have lasted <6 months. While the client is knowledgeable about making
food behavior changes, they're not sure how to do it or not confident in
their ability to do it -putting them in the Contemplation stage. Help them
gain confidence and problem solve so they can come up with their own
solutions, as well as choose the best way to modify their food behaviors.
Listen, encourage, and support rather than instruct to shift them into the
Preparation stage.: A dietitian is working with a client who would like to lose
weight. The client has a BMI of 33 and is mostly sedentary with no medical
conditions precluding physical activity. The client demonstrates that they are
knowledgeable about the food behaviors they can change to facilitate weight
loss and has begun taking walks every morning to increase their physical
activity. The client feels confident in their ability to continue walking in the
mornings but is hesitant about actually making the changes to their diet that
have been discussed. How should the dietitian proceed to be most effective?
13. open ended questions - encourage clients to provide detailed responses,
fostering exploration of their ambivalence and promoting change talk. They
are effective in eliciting clarification and elaboration from clients, as opposed
to simple yes/no answers.
affirmations - statements the practitioner makes that recognize the client's
skills/strengths, help build rapport, and increase the client's self-efficacy. May
involve reframing something the client is concerned about as evidence of
positive qualities/skills.
reflections - statements that demonstrate empathy and guide the client
towards resolving ambivalence. Makes the client feel heard and makes sure
the practitioner understands what the client actually means. Different types
of reflection statements at different statements of change to propel
momentum.
1. d. Obtaining, verifying, and interpreting data needed to identify nutrition-
related problems.
*Nutrition Assessment: Which of the following is completed as part of the first step
in the Nutrition Care Process?
a. Quantify progress made by the patient/client in meeting nutrition care goals.
b. Assessing nutrition problems that relate to medical or physical conditions.
c. Implementing appropriate nutrition interventions that are tailored to the pa-
tient/client's needs.
d. Obtaining, verifying, and interpreting data needed to identify nutrition-related
problems.
2. 1. Nutrition Assessment/Re-assessment
2. Nutrition Diagnosis
3. Nutrition Intervention
4. Nutrition Monitoring and Evaluation
With internal and external factors affecting nutrition care
-Internal: Collaboration, Skills and Competencies, Communication,
Evidence-based practice, Critical thinking, Documentation, Code of Ethics,
Nutrition and Dietetics Knowledge.
-External: Practice settings, Healthcare systems, Social systems, Economics:
Nutrition Care Process (NCP) model consists of what?
3. D. best practices, clinical and managerial expertise, and customer values.
Per Standard 4.3 of the SOPP: When incorporating the best available research
and evidence in the delivery of nutrition and dietetics services, the Academy of
Nutrition and Dietetics Standards of Professional Performance state that "the
registered dietitian nutritionist is expected to integrate the best available research
and information with..."
a. organization policies, procedures, standards, and systems including electronic
health records.
b. food and nutrition programs for the general population and populations with
special needs and chronic conditions.
c. accreditation standards, laws, and regulations.
d. best practices, clinical and managerial expertise, and customer values.
, Pass the Exam Prep - Nutrition Care
4. RDNs are expected to "provide quality services using a systematic
process with identified ethics, leadership, accountability, and dedicated
resources" because "quality practice in nutrition and dietetics is built on a
solid foundation of education and supervised practice, credentialing,
evidence- based practice, demonstrated competence, and adherence to
established professional standards; quality practice requires systematic
measurement of outcomes, regular performance evaluations, and
continuous improvement". Examples of this standard in practice include
"1.1- complies with applicable laws and regulations as related to his/her
area(s) of practice" and result in "national quality standards and best
practices are evident in customer-centered services".: SOPP standard 1:
Quality in Practice
5. RDNs are expected to "demonstrate competence in and accepts
accountability and responsibility for ensuring safe, quality practice and
services" because "competence and accountability in practice includes
continuous acquisition of knowledge, skills, experience, and judgment in
the provision of safe, quality customer-centered service". Examples of this
standard in practice include "2.1- adheres to the code(s) of ethics (eg,
Academy/CDR, other national organizations, and/or employer code of
ethics)" and result in "practice reflecting: code(s) of ethics,
Scope/Standards of Practice, and Standards of Professional Performance,
Evidence-based practice and best practices, Commission on Dietetic
Registration Essential Practice Competencies and
Performance Indicators".: SOPP standard 2: Competence and Accountability 6.
RDNs are expected to "provide safe, quality service based on customer
expectations and needs, as well as the mission, vision, principles, and
values of the organization or business" because "quality programs and
services are designed, executed, and promoted based on the RDN's
knowledge, skills, experience, judgment, and competence in addressing the
needs and expectations of the organization/business and its customers".
Examples of this standard in practice include "3.5-using professional,
technical, and support personnel appropriately in the delivery of customer-
centered care in accordance with laws, regulations, and organizational
policies and procedures" resulting in "customer-centered needs and
preferences being met".: SOPP standard 3: Provision of services
7. RDNs are expected to "apply, participate in, and/or generate research to
enhance practice; evidence-based practice incorporates the best available
research/evidence and information in the delivery of nutrition and dietetics
, Pass the Exam Prep - Nutrition Care
services" because "application, participation, and generation of research
promote improved safety and quality of nutrition and dietetics practice and
services". Examples of this standard in practice include "4.5-promoting
application of research in practice through alliances or collaboration with
food and nutrition and other professionals and organizations" and result in
"evidence-based practice, best practices, clinical and managerial expertise,
and customer values are integrated in the delivery of nutrition and dietetics
services".: SOPP standard 4: Application of Research
8. RDNs are expected to "effectively apply knowledge and expertise in
communications" because "the RDN works with others to achieve common
goals by effectively sharing and applying unique knowledge, skills, and
expertise in food, nutrition, dietetics, and management services". Examples
of this standard in practice include "5.3-Integrates knowledge of food and
nutrition with knowledge of health, culture, social sciences, communication,
informatics, sustainability, and management" and result in
"individuals/groups/ stakeholders receiving current and appropriate
information and customer-centered service, demonstrating understanding of
information and behavioral strategies received, knowing how to obtain
additional guidance from the RDN or other RDN-recommended resources".:
SOPP Standard 5: Communication and
Application of Knowledge
9. RDNs are expected to "use resources effectively and efficiently" in order
to "demonstrate leadership through strategic management of time, finances,
facilities, supplies, technology, natural and human resources". Examples of
this standard in practice include "6.5- measuring and tracking trends
regarding internal and external customer outcomes (eg, satisfaction, key
performance indicators)" and result in "identifying and tracking key
performance indicators in alignment with organizational mission, vision,
principles, and values".: -
SOPP Standard 6: Utilization and Management of Resources
10. Health Belief Model: The __________ was developed in the 1950s by
scientists in the US Public Health Service in an effort to understand why individuals
don't adopt disease prevention strategies or undergo screening tests. This model is
focused on an individual's beliefs about their disease or condition because those
beliefs help predict health-related behaviors. Strategies stemming from this model
, Pass the Exam Prep - Nutrition Care
often focus on reducing the barriers and emphasizing the benefits of changing
behaviors.
11. Perceived susceptibility, perceived severity, perceived benefits,
perceived barriers, a cue to action, and self-efficacy.
*See image for more details: What are the 6 constructs in the Health Belief Model?
12. Stage of change: action (physical activity goal) and contemplation
(dietary change goal)
The client has 2 goals with different levels of readiness. Regarding
physical activity, the client is in the ACTION stage because they have
started making changes and seem to have just begun walking so, they
have lasted <6 months. While the client is knowledgeable about making
food behavior changes, they're not sure how to do it or not confident in
their ability to do it -putting them in the Contemplation stage. Help them
gain confidence and problem solve so they can come up with their own
solutions, as well as choose the best way to modify their food behaviors.
Listen, encourage, and support rather than instruct to shift them into the
Preparation stage.: A dietitian is working with a client who would like to lose
weight. The client has a BMI of 33 and is mostly sedentary with no medical
conditions precluding physical activity. The client demonstrates that they are
knowledgeable about the food behaviors they can change to facilitate weight
loss and has begun taking walks every morning to increase their physical
activity. The client feels confident in their ability to continue walking in the
mornings but is hesitant about actually making the changes to their diet that
have been discussed. How should the dietitian proceed to be most effective?
13. open ended questions - encourage clients to provide detailed responses,
fostering exploration of their ambivalence and promoting change talk. They
are effective in eliciting clarification and elaboration from clients, as opposed
to simple yes/no answers.
affirmations - statements the practitioner makes that recognize the client's
skills/strengths, help build rapport, and increase the client's self-efficacy. May
involve reframing something the client is concerned about as evidence of
positive qualities/skills.
reflections - statements that demonstrate empathy and guide the client
towards resolving ambivalence. Makes the client feel heard and makes sure
the practitioner understands what the client actually means. Different types
of reflection statements at different statements of change to propel
momentum.
