Introduction to Dietetics

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 Course objective

• After completion of this course students be able to

➢Describe the historical developments of dietetic practice
➢Understand the role and responsibilities of dietitians
➢Know the opportunities and educational requirements to become a
Registered Dietitian
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 Cont.
➢Comprehend evidence-based dietetic practice, standards of practice
and ethical responsibilities of dietetic practice

➢Discuss the concept of professionalism as it relates to their career

➢List and discuss career options within the dietetics field
➢Understand effective health care team functioning that includes dietetics
professional

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 Cont.

➢Understand the role of the dietitian in various practice and industry

setting

➢Understand dietetic practice in the context of the clinical and

primary health care settings within the current Ethiopian health
system

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 Introduction
➢Text book: Nutrition AND Dietetics Practice and Future Trends by
Esther A. Winterfeldt, Margaret L. Bogle, and Lea L. Ebro

➢Page: 2-3

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 Lesson objective

• After the completion of this lesson students be able to

➢Define Dietetics
➢Describe base of recommendations about eating and food choices
➢Discuss the progress made during18th century

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➢Dietetics has been practiced as long as people have been eating
➢The term derives from dieto, meaning diet or food.
➢Recommendations about eating and food choices have come from
biblical admonitions as well as from early physicians and scientists.

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➢Until the discovery of the major nutrients in food during the 19th
and 20th centuries, a scientific basis for many of the eating
recommendations was tenuous at best.

➢During the 18th century, research by chemists and physicians

began to yield information concerning digestion, respiration, and
other metabolic functions.

➢ Fats, carbohydrates, and amines were known by the mid-1800s,

but vitamins and minerals were not discovered until the early
1900s.
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➢One of the most fascinating accounts of the relationship between
specific foods and illness is found in Lind’s Treatise of Scurvy
written in 1753.

➢When it was discovered that lemons and limes or their juice would
prevent the dreaded scurvy among sailors at sea for long periods of
time, it was a lifesaving piece of knowledge.

➢Vitamin C from citrus fruits was later termed the antiscorbutic

vitamin.

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➢Other breakthroughs came when vitamin A was found to be a factor
in the prevention of skin lesions and blindness in both animals and
people, and when niacin, one of the B-vitamin group, was found to
prevent pellagra in humans and black tongue in dogs.

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Historical perspectives on the development of dietetics

➢Text book: Nutrition AND Dietetics Practice and Future Trends by

Esther A. Winterfeldt, Margaret L. Bogle, and Lea L. Ebro

➢Page: 3-4

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 Lesson objective

• After the completion of this lesson students be able to

➢ Describe the role of Cooking Schools on the development of dietetics

➢ Describe the role of hospital dietetics on the development of dietetics

➢ Describe the role of Clinics on the development of dietetics

➢ Describe the role of the Military on the development of dietetics

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Cooking Schools

➢The schools not only offered cooking instruction but conducted

laboratories in chemistry and special classes for the sick.

➢The schools trained many of the men and women who were in
charge of food service in hospitals and the Red Cross during World
War I.

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Hospital Dietetics

➢ One account of menus in a New York hospital indicated that mush,

molasses, and beer were served for breakfast and supper several
days a week. Fruits and vegetables did not appear on menus until
later, and then usually only as a garnish.

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Clinics

➢The Frances Stern Clinic in Boston was one of the leading food
clinics established in the late 1800s to provide diets for the sick
poor.

➢This clinic continues as a leading treatment center and serves as a

model for similar clinics throughout the United States.

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The Military

➢During World War I, many served in military hospitals both overseas and
in the United States.

➢In World War II during the 1940s, hundreds of dietitians volunteered for
active service. Dietitians also worked closely with the Office of the
Surgeon General and the Red Cross to help train more individuals in
nutrition.
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Dietetics in the Ethiopian health care system

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 Lesson objective
• After the completion of this lesson students be able to
➢Describe the how of dietician considered as health work force in Ethiopia
healthcare setting

➢Describe the position of dietician for inpatient services and ward round
➢Illustrate the status of dietitian as national human resource for health
strategic plan for Ethiopia 2016-2025
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Dietician considered as health work force in Ethiopia healthcare
setting
➢Dietician is should be included as case teams for inpatient services.

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Position of dietician for inpatient services and ward round

➢Ward rounds should be conducted by a multi_ professional team

(e.g. doctors, nurses, pharmacists, dietician, related health
professionals, patient and caregivers).

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 Status of dietitian as national human resource for health
strategic plan for Ethiopia 2016-2025

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Minimum staffing standards for the government-owned health facilities

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 Existing workforce and projections for 2020 and 2025

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Total Number Required by level 2025 for the government-owned health facilities

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Dietetic education and training
Text book: Nutrition AND Dietetics Practice and Future Trends by
Esther A. Winterfeldt, Margaret L. Bogle, and Lea L. Ebro
Page: 38-44

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 Lesson objective
• After the completion of this lesson students be able to
➢Discuss the academic requirements for practice in dietetics and
membership in the Academy

➢Compare the didactic program in dietetics and the coordinated program in

dietetics.

➢Describe the standards of education and their purpose

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➢Understand the application process for supervised practice
➢Understand how competencies for entry-level practice are
integrated into supervised practice

➢Know the basic requirements for advanced study and degrees

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UNDERGRADUATE EDUCATION

➢Educational preparation of dietitian begins undergraduate degree program.

➢Study for the baccalaureate degree is based in biological, physiological,
behavioral, & social sciences, & it includes both theoretical & applied
courses.
➢The college or university offering a degree program plans a curriculum that
meets both the educational standards of the Academy of Nutrition &
Dietetics &Getuthe university requirements, including general education courses.
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➢A baccalaureate degree from an accredited college or university, combined
with a supervised experience either integrated into the degree program
or in an internship following the degree, is required to fulfill all education
requirements.

➢Curriculum meets the academic standards is referred to as a didactic

program in dietetics (DPD).

➢Program offers practical experience component concurrently with the

degree is termed a coordinated program (CP).
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➢The dietetic technician (DT) program similarly follows a course of study in
a 2-year college or institution that includes or is followed by a practice
component.

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 DIETETICS EDUCATION PROGRAMS
Didactic Program in Dietetics

➢The didactic or classwork portion of dietetics educational

requirement is completed during the degree program, either
undergraduate or graduate.

➢Following the degree conferral, student completes a supervised

practice program or internship.

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➢The traditional didactic program is a 4-year bachelor of science degree.
Many of the courses required in the DPD combine classroom and
laboratory work, especially in food production, clinical nutrition, and
science courses such as chemistry and microbiology.

➢During the latter part of the program, usually the senior year, the student
applies to one or more dietetic internships

➢After completion of the supervised portion of the program, the student

may take the registration examination.

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Coordinated Program in Dietetics

➢Didactic portion of a program & supervised practice are completed

during the course of study toward the degree, either undergraduate
or graduate.

➢The student graduating from this program is prepared for entry-

level practice upon completion of the degree.

➢In most universities, students enter the CP for their junior and
senior years.
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➢A university designates the criteria for admission to the CP.

➢The selection criteria commonly include grade point average, writing skill,
work experience, letters of recommendation, and, sometimes, an interview.

➢A minimum of 1200 hours of supervised practice is required in the CP.

➢On completion of the degree, the student is eligible to take the registration
examination.

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Dietetic Technician Program

➢The dietetic technician (DT) program is similar to the CP in that both didactic
and supervised practice (minimum of 450 clock hours) are required.

➢The Accreditation Council for Education in Nutrition and Dietetics (ACEND)

also accredits the programs.

➢Graduates of the program may also become registered by taking the DTR
examination.

➢Many of the programs are offered in 2-year colleges or technical schools.

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EDUCATION PROGRAM STANDARDS

➢ACEND sets the standards by which dietitians are educated

➢The standards have been issued in various forms since 1924 and
have undergone many changes in both concept and form.

➢Early emphasis was on the specific courses a student was required

to take during a degree program.

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➢Now, the standards are based on the outcomes expected from the
education experience, and education program directors translate
the expected outcomes into courses and course content.

➢ACEND further specifies how a degree program is structured,

including the goals and philosophy of the program, the students,
the curriculum, the program resources, and evaluation of the
program.

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The standards for all degree and experience program include the following:

1. Program characteristics and resources

2. Mission, goals, and objectives of the program
3. Curriculum learning activities
4. Faculty and preceptors
5. Supervised practice and learning sites
6. Information for prospective students and the public
7. Policies and procedures
8. Program evaluation and improvement
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➢The ACEND evaluates each educational program through an accreditation
site visit based on an extensive self-study prepared by the program
director and staff.

➢The purpose of the site visit, conducted by registered dietitians designated

by ACEND

✓ Is to assist the program in continued assessment that ensures qualified

✓ Competent program graduates who pass the registration examination
and are prepared to practice
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➢A program may be accredited for a period of 5 to 10 years.
➢Periodic reports are submitted to the Academy indicating that the
program continues to provide education that meets the standards.

➢ A list of all accredited programs is available from a college or

university or from the Academy website

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 SUPERVISED PRACTICE IN DIETETICS
➢Preprofessional or supervised practice is an essential step toward
becoming a registered dietitian nutritionist (RDN) or nutrition and
dietetics technician, registered (NDTR)

➢ For the DPD student, the dietetic internship follows the degree.
➢Supervised practice takes place in the work setting where students
learn to apply their knowledge and skills under the direction of a
preceptor.
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➢Successful completion of supervised practice program establishes
eligibility for an individual to take the registration examination and
apply for active membership in the Academy.

➢ Competency in dietetics practice is the goal of supervised practice.

➢ Competency is regarded as the ability to carry out tasks within
certain expected standards or parameters.

➢Supervised practice programs are based on the standards of

education and the competencies for entry-level practice.

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➢All supervised programs must offer a minimum of 1200 hours of experience
for the dietitian and 450 hours for the DT.

➢Programs follow the same standards; however, there is flexibility in the way
the programs meet the standards through the kinds of experiences offered.

➢ Although ACEND accredits the educational programs, it does not mandate

the kinds of experiences or the amount of time in each area of practice.

➢Each program sets the curriculum and experiences that meet the goals of
the program and the needs of the student.
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➢Experiences are structured around three key areas of activity in
dietetics:

✓ Clinical nutrition,
✓ Food service management, and
✓ Community dietetics.
➢Programs that do not offer all the experiences in one institution will
arrange with others in the community or area to provide them.

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➢Besides the dietetic internship, the CP, and the DT practice,
➢The Individualized Supervised Practice Pathway (ISSP) also offers a
pathway to registration and membership.

➢Provides a way for persons not matched for an internship placement to gain
experience and for doctoral students not holding a verification statement or
having completed didactic course work.

➢Requirements for acceptance to the program are determined by the

institution or program offering the experience as is the choice of a preceptor
for the student
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➢What need to know before applying to a supervised experience program
✓ A period of supervised experience is required to establish eligibility to
become an RDN or NDTR and that acceptance into a program is
competitive.

✓ The application process should begin early in the senior year to

assemble all required materials by graduation and, if required by the
program desired by the student, to visit one or more programs.

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 ADVANCED-LEVEL EDUCATION
➢Advanced-level education may be described as continuing education,
preprofessional education, or graduate education.

➢More baccalaureate students are pursuing a graduate degree;

➢More employers are requiring an advanced degree, training, or advanced
credentials; and

➢More disciplines are becoming specialized, thus requiring advanced-level

education.
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➢Graduate education is formal study beyond a baccalaureate degree that
leads to an advanced degree, that is, the master’s or doctoral degree.

➢Graduate study involves concentrated work in a specific academic area.

➢Some universities offer or require graduate study concurrently with the
dietetic internship

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➢Among the purposes of advanced education are opportunities for individuals
✓ To explore new ideas and
✓ Gain a higher level of knowledge and understanding required to
recognize and fully discharge personal, social, and professional
responsibilities.

➢Practical benefits also accrue, including

➢Networking with other advanced practitioners and specialists,
➢The possibility of career advancement and financial gain.
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➢ Types of Programs
✓ The master of science (MS) degree usually requires 1 to 2 years of fulltime
study and may be longer depending on the major area of study, the research
undertaken, and whether the student attends full or part-time.

✓ The doctor of philosophy (PhD) or doctor of education (EdD) usually requires a

minimum of 3 years of full-time study. Original research and a thesis or
dissertation, or an equivalent academic work, will be required depending on the
field of study and the requirements of the educational institution. The doctoral
degree is considered the terminal degree although, at times, it will be followed
by postdoctoral academic study.
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➢Benefits of Advanced Study
✓ Development of intellectual skills such as the ability to master
complex information, problem solve, and explore new ideas.

✓ Career benefits include the development of advanced practice skills,

the in-depth exploration of subjects in one’s area of practice or in
another area, and the acquisition of new perspectives.

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Dietetics as a profession
Text book: Nutrition AND Dietetics Practice and Future Trends by
Esther A. Winterfeldt, Margaret L. Bogle, and Lea L. Ebro
Page: 73-84

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 Lesson objective
• After the completion of this lesson students be able to
➢Become familiar with Scope of Practice and its implications for the Academy
member.

➢Understand the attributes of a professional.

➢Become familiar with essential elements of ethical practice & Code of Ethics
➢Gain appreciation for the importance of lifelong professional development
➢Know how to apply evidence-based practice
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➢DIETETICS AS A PROFESSION
o Professional practice can be defined in several ways—first and foremost
as practice based on specialized learning and training and adherence to a
code of ethical actions and behavior adopted by the group.

o Dietitians who develop a professional portfolio are familiar with the

process involved, such as a plan for continued competence in practice
with supporting goals and measures to meet the goals.

o The portfolio emphasis is on continued learning and self-monitoring—both

distinguishing features of a professional.
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o Dietetics practice is based on a fluid and flexible framework.
o The core of the profession is food and nutrition services for
individuals, groups, and communities.

o The dietetics professional provides services through

communication and collaboration with others by using management
techniques, research, science, technology, and leadership skills.

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➢ SCOPE OF PRACTICE AND PERFORMANCE STANDARDS

✓ In response to a need to provide guidance for members practicing in diverse

roles in dietetics, the Academy appointed a Task Force in 2004 to develop a
Scope of Practice Framework.

✓ Directions for using the framework followed with periodic updates.

✓ The framework provided a flexible decision-making structure by which dietitians

could determine if specific activities fell within the scope of dietetics practice.

✓ Three broad areas were defined in the framework: foundation knowledge,

evaluation, and resources.
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✓ Scope of Practice (Individual) is also referred to as Scope of Practice
in Nutrition and Dietetics and provides the flexible boundaries of the
individual’s professional practice.

✓ For the Scope of Practice (Statutory) the Academy has adopted the
definition of the Center for the Health Professions

✓ The statutory Scope of Practice refers to the practitioner’s

qualifications, board representation, fees, and renewal as well as
listing a range of roles, examples of specific activities and regulations
within which the nutrition and dietetics practitioners perform.
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✓ The scope of practice for the registered dietitian nutritionist (RDN)
focuses on

o Food and nutrition and related service developed, directed and

provided by RDNs to protect the public, community, and
populations;

o Enhance the health and well-being of patients/clients; and deliver

quality products, programs, and services across all focus areas.

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✓ The scope of practice for the dietetic technician, registered (DTR)
focuses on

o Food and nutrition-related services provided by DTRs who work

under supervision when in direct patient/client nutrition care and
who may work independently.

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✓ As a part of the Scope of Practice,
o The Standards of Practice (SOP) and the Standards of
Professional Performance (SOPP) are used as tools by
credentialed dietetics practitioners.

✓ They are to be used for self-evaluation, professional development, and

advancement of practice.

✓ Some regulatory agencies may use the SOP and SOPP to determine
competency for credentialed practitioners.
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✓ Standards of Practice and Standards of Professional Performance
o The Academy published guidelines for professional practice
o The first standards for a specific or focus area were developed for
the Registered Dietitian and Dietetic Technician in nutrition care

o They were general in content that outlined activities that apply in

all areas of dietetic practice.

o These became the blueprint for the development of standards in

many other areas of practice.

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✓ The general standards specified the following activities:
o Minimum levels of practice and performance
o Common indicators for self-evaluation
o Consistency in practice and performance
o The role of dietetics and the services that the RDN and the DTR
provide within the healthcare team

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✓ The general standards specified the following activities:
o The food and nutrition services provided in a framework that
encourages continuous quality improvement

o A basis for researchers to investigate relationships between

dietetics practice and outcomes

o A framework for educators to set objectives for educational

programs that reflect applicable federal laws and regulations

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✓ Professional standards are important because
o They promote safe, effective, and efficient food and nutrition services;
o They are developed from evidence-based practice (EBP);
o They provide for improved health care and food and nutrition service-
related outcomes;

o They ensure continuous quality improvement;

o They promote dietetics research, innovation, &practice development, &
o They help the individual RDN and DTR develop professionally.
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✓ SOP and SOPP have now been developed in many areas of dietetic practice.
✓ SOP can be defined as “the minimum expectations or skill for competent
performance”.

✓ SOPP may be defined as “guides for the activities regarded as essential to

attain professional expectations that is, the knowledge, skills, and
competencies required at various levels of care.”

✓ SOP describes what is done—the job requirements—at defined levels of skill

✓ SOPP describes the actions necessary to achieve this
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✓ The two are complementary documents and are developed to be used
together.

✓ The following areas of practice have developed SOP and SOPP

documents, which are available on the Academy website and in the
Journal of the Academy.

o Adult Weight Management

o Pediatrics
o Public Health and Community Nutrition
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o Sustainable, Resilient, and healthy Food and Water Systems
o Sports Nutrition
o Management in Food and Nutrition Systems
o Nephrology Nutrition
o Nutrition Support
o Nutrition Care for Registered Dietitians
o Nutrition Care for Dietetic Technicians

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o Clinical Nutrition Management
o Intellectual and Developmental Disabilities
o Disordered Eating and Eating Disorders
o Diabetes Care
o Integrative and Functional Medicine
o Extended Care Settings
o Oncology Nutrition Care
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➢Education of Dietetics Practitioners
➢Diabetes
➢Behavioral Health Care

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➢ETHICAL PRACTICE
✓ Several guiding principles outline the concerns, values and ethics
of the dietetics profession as follows:

o The nutrition and dietetics practitioner conducts himself or

herself with honesty, integrity, and fairness.

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o The nutrition & dietetics practitioner supports & promotes high
standards of professional practice.

o The practitioner accepts the obligation to protect clients, the public,

and the profession by upholding the Code of Ethics & reporting
perceived violations of the Code through the processes provided.

o The practitioner provides professional services with objectivity and

with respect and consideration for the unique needs and values of
individuals.
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o The practitioner protects confidential information and makes full
disclosure about any limitations to guarantee full confidentiality.

o The practitioner does not invite, accept or offer gifts, monetary

incentives, or other considerations that affect or reasonably give an
appearance of affecting his or her professional judgment.

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➢LIFELONG PROFESSIONAL DEVELOPMENT

o The Center for Professional Development in the Academy office

offers & coordinates activities designed to support all food & nutrition

professionals in continual building of their knowledge &skills.

o The activities include multidisciplinary topics, enhanced technology

skills, and programming.

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➢ Examples are
o The annual Food and Nutrition Conference & Exposition (FNCE);
o Training programs for specialty certification & conferences & events
including sessions at FNCE conducted by dietetic practice groups.

o Build distance-learning opportunities are also offered through

teleseminars & webinars.

o In addition, group and individual self-study is available.

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➢Delivery of Learning
o Food and nutrition professionals use a variety of methods to
continually build professional skills.

o The range of learning opportunities is greater than ever

considering the many advancements in technology that allow
individual study a well as group learning and interaction.

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➢For example,
o Teleconferencing today replaces many former face-to-face meetings,
thus saving travel and related costs.

o Networking through social network sites is another way dietetic

professionals connect with and learn from others with similar
interests and concerns.

o Online video and streaming video are effective ways of

communicating nutrition messages.
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o Switt offers suggestions for creating and managing a website by offering
unique, original content; registering with search engines, and developing
a newsletter.

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➢Self-direction in learning is the ability to engage in educational
activities without external reinforcement.

➢ Individuals who do so typify some or all of the following

characteristics:

o Willingness to change
o Ability to identify weaknesses or shortcomings

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 o Ability to capitalize on strengths
o Ability to learn from constructive criticism
o Willingness to participate in all forms of learning
o Willingness to try new techniques for learning
o Willingness to invest time and money in learning
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o Willingness to find a mentor or become one
o Volunteering in organizations and groups
o Sharing learning by applying concepts with others
o Providing feedback to instructors, mentors and supervisors
o Assuming personal responsibility for learning
o Allowing the possibility of new careers and experiences
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Dietetics process and professional reasoning
Text book: Nutrition AND Dietetics Practice and Future Trends by
Esther A. Winterfeldt, Margaret L. Bogle, and Lea L. Ebro
Page: 51-

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 Lesson objective
• After the completion of this lesson students be able to
➢Understand the importance of credentialing for practice.
➢Become familiar with the Commission on Dietetic Registration and how it
functions.

➢Know the academic and test requirements for becoming credentialed

➢Become familiar with the certification and recertification process and the
portfolio requirements.
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➢Become aware of the requirements for specialization in dietetics.
➢Know the legal requirements pertaining to certification of dietitians
and nutritionists.

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✓ The term dietitian is one that evolved over time.
✓ Early practitioners were called dietologists, dietists, & dietotherapists
✓ A dietitian was described as “a person who specializes in the
knowledge of food and can meet the demands of the medical
profession for diet therapy.”

✓ Today the Academy defines a dietitian: “A dietitian is a person who is

trained in the science of nutrition and dietetics.”
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✓ In 1929, a study of national registration was initiated, and the
following definition of a dietitian was adopted:

o “Any person who is qualified for membership in The American

Dietetic Association is by virtue of uniform basic training and
required experience, entitled to be designated as a dietitian.”

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➢DEVELOPMENT OF CREDENTIALING
✓ The title for those ADA members who chose to become certified
was registered dietitian (RD).

✓ The professional registration system adopted by the association

differed significantly from other health professional certification
systems at that time in that candidates had to pass a national
examination, and RDs had to document evidence of continuing
education in each 5-year period to renew registration.

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➢COMMISSION ON DIETETIC REGISTRATION
✓ The mission of the Commission on Dietetic Registration (CDR),
as the credentialing agency and organization unit of the
Academy of Nutrition and Dietetics, is to administer rigorous,
valid, and reliable credentialing processes to protect the public
and meet the needs of CDR’s credentialed practitioners,
employers, and consumers.
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✓ The Commission’s RDN, RD, NDTR, and DTR certification
programs are fully accredited by the National Commission for
Certifying Agencies (NCCA)

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✓ CDR is administratively autonomous credentialing agency for Academy
o Develops, revises, and administers the examination for registration;
o Sets the standards for certification and recertification;
o Establishes the Code of Ethics for the Profession of Dietetics jointly
with the Academy; and

o Issues credentials to individuals who meet these standards for

competency to practice in the dietetics profession.
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➢REGISTERED DIETITIAN NUTRITIONIST
o CDR establishes the requirements for eligibility to take the
entry-level examination for dietitians. Requirements include

✓ Academic preparation,
✓ Supervised practice, and
✓ Confirmation of academic and practice requirements by
online verification.
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 o The examination is administered online and individual applicants
can schedule a time to take it throughout the year.

o Examination is also available in other countries from organizations

with which the Academy has reciprocity. Currently those are

✓ Dietitians of Canada,
✓ The Dutch Association of Dietitians,
✓ The Philippine Professional Regulation Commission, and
✓ The Irish Nutrition and Dietetic Institute.
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 o Traditionally the academic eligibility requirements to take the
registered dietitian nutritionist (RDN/RD) examination was

✓ Completion of a baccalaureate degree from a U.S.

✓ Regionally accredited college or university or
✓ Foreign equivalent.

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o The Council on Future Practice Visioning Report of 2012
recommended changing the requirement from a baccalaureate
degree to a minimum of a graduate degree.

o That formed the basis for CDR to change the entry-level education
requirements for dietitians beginning January 1, 2024, from a
baccalaureate degree to a minimum of a graduate degree.

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o After passing the examination and being credentialed by CDR,
registered dietitians (RD and RDN) are required to comply with
CDR recertification requirements,

✓ The “Code of Ethics for the Profession of Dietetics,”

✓ The “Scope of Practice for the Registered Dietitian,” and
✓ The “Revised 2012 Standards of Practice in Nutrition Care and
Standards of Professional Performance for Registered
Dietitians.”
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➢DIETETIC TECHNICIAN, REGISTERED OR NUTRITION AND
DIETETICS TECHNICIAN, REGISTERED

o CDR establishes the eligibility requirements for dietetic

technicians. Currently the requirement is

✓ Completion of an Associate degree granted by a regionally

accredited college or university with the Accreditation
Council for Education in Nutrition and Dietetics (ACEND)
accredited Dietetic Technician Program.
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o The DTR/ NDTR works under the supervision of an RD/RDN via
established protocols to implement the nutrition care process based
on state regulations

✓ The “Scope of Dietetic Practice for the Dietetic Technician,

Registered”

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o After passing the registration examination for dietetic technicians
and being credentialed by the CDR, DTRs/NDTRs are required to
comply with CDR recertification requirements,

✓ The “Code of Ethics for the Profession of Dietetics,”

✓ “Scope of Practice for the Dietetic Technician, Registered and
the Revised 2012 Standards of Practice in Nutrition Care and
Standards of Professional Performance for Dietetic Technicians,
Registered.”

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➢SPECIALIST CERTIFICATION
o The Academy defines a specialist as a practitioner who
demonstrates additional knowledge, skills, and experience in a
focus area of dietetics practice by the attainment of a credential.

o New criteria were established for the specialist, which include

✓ Education and experience requirements as well as
✓ The successful completion of the CDR examination in the
focus area.
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o Specialists are currently credentialed in the following areas:
✓ Gerontological Nutrition
✓ Sports Dietetics
✓ Pediatric Nutrition
✓ Renal Nutrition
✓ Oncology Nutrition
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