Foundation Skills and Knowledge

Foundation Skills Statements

  • Use oral and written communications in presenting an educational session for a group
  • Counsel individuals on nutrition
  • Document appropriately a variety of activities
  • Explain a public policy position regarding dietetics
  • Use current information technologies
  • Work effectively as a team member
  • Interpret medical terminology
  • Interpret laboratory parameters relating to nutrition
  • Apply microbiological and chemical considerations to process controls
  • Interpret current research
  • Interpret basic statistics
  • Calculate and interpret nutrient composition of foods
  • Determine recipe/formula proportions and modifications for volume food production
  • Apply food science knowledge to functions of ingredients in foods
  • Demonstrate basic food preparation and presentation skills
  • Modify recipe/formula for individual or group dietary needs
  • Calculate and/or define diets for health conditions addressed by health promotion/disease prevention activities or uncomplicated instances of chronic diseases of the general population
  • Screen individuals for nutritional risk
  • Collect pertinent information for comprehensive nutrition assessments
  • Determine nutrient requirements across the life span
  • Translate nutrition needs into food choices and menus for people of diverse cultures and religions
  • Measure, calculate and interpret body composition data
  • Calculate enteral and parenteral nutrition formulations
  • Determine costs of services/operations
  • Prepare a budget
  • Interpret financial data
  • Apply marketing principles
  • Develop a personal portfolio.

Foundation Knowledge Statements*

Negotiation techniques Physiology, including exercise physiology
Lay and technical writing Genetics
Media presentations General health assessment methods
Interpersonal communication skills Chemistry, basic, organic and biochemistry
Counseling theory and methods Microbiology
Interviewing techniques Nutrient metabolism
Educational theory and techniques Pathophysiology related to nutrition care
Human and group dynamics Nutrient-nutrient and drug-nutrient requirements
Public speaking Public policy development
Educational materials development Psychology
Economics and nutrition Food and nutrition laws/regulations/policies
Research methodologies Applied sensory evaluation of food
Needs assessments and program planning, monitoring and evaluation Medical nutrition therapy
Outcomes-based research Assessment and treatment of nutritional health risks
Scientific method Influence of age, growth and normal development on nutritional requirements
Quality improvement methods Strategies to assess need for adaptive feeding techniques and equipment
Food technology Health promotion and disease prevention theories and guidelines
Biotechnology Food availability, access, and programs for the individual, family and community
Culinary techniques Influence of socioeconomic, cultural, ethnic and psychological factors on health, food and nutrition behavior, and educational needs
Food safety and sanitation Complementary and alternative nutrition and herbal therapies
Food production and delivery systems Financial management
Food and nonfood procurement Strategic management
Materials management Facility management
Local, state and national food security policy Organizational change theory
Systems theory Risk management
Environmental issues related to food Management theories
Role of food in promotion of a healthy lifestyle Human resource management, including diversity issues
Promotion of pleasurable eating Information management
Health care delivery systems Marketing theory and techniques
Health care policy and administration Current reimbursement issues/policies/regulations

*Knowledge statements have been condensed from the original CADE statements