Knowledge Requirements

Domain 1

Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice

In courses such as Research Methods and Biostatics, I learned about major methodologies used in health sciences research and how to understand and interpret common statistical methods. Using this knowledge, critiques such as the one linked below from my Micronutrients class were completed by accessing this research through databases such as PubMed and the Cochrane Library. Evidence-based science was extracted from this research in developing intervention therapies for case studies and patients in courses such as Nutrition Assessment and Therapy and during my time at the Bastyr Center for Natural Health.

Domain 2

Professional Practice Expectations: Beliefs, values, attitudes and behavior for the professional dietitian nutritionist level of practice

I have been able to practice documenting and communicating the Nutrition Care Process by way of case studies in class and one-on-one interactions with patients at the Bastyr Center for Natural Health and Bayview Retirement Community. One of those case studies is linked below. Additionally, educational presentations in group settings at retirement homes on topics such as heart health and inflammation, have also given me time to sharpen my communication skills. In all these settings I have been able to develop cultural competence through interactions with diverse patients.

During my Introduction to Dietetics course, I was exposed to professional issues such as the Code of Ethics for the Profession of Nutrition and Dietetics and the Scope of Nutrition and Dietetics Practice. We learned about this foundation, along with the systematic process for accountability and resources used for continuous improvement.

Public policy will be discussed in future courses where I will have the opportunity to assess the impact of public and healthcare policies with projects such as a community needs assessment and public health grant proposal. Also, over the coming months, a collaboration opportunity with other students in the delivery of food and nutrition services will occur when we put on a catering event for Bastyr internship preceptors. Currently, I affect change locally by way of my two board positions for the Bastyr Student Nutrition Association. In one of those positions, as the Mentorship Coordinator, I organize the mentor/mentee program, share the importance of guidance and support for others, and participate in mentoring first-year students (KRDN 2.8).

Domain 3

Clinical & Customer Services: Development and delivery of information, products and services to individuals, groups and populations

I have used the Nutrition Care Process to make decisions, identify nutrition-related problems, and determine and evaluate nutrition interventions while working through case studies in Nutrition Assessment and Therapy and in one-on-one sessions at the Bastyr Center for Natural Health. Evidence-based practice is at the root of these interventions while certain counseling techniques were used to facilitate behavior change, such as motivational interviewing. These strategies helped to enhance the wellness of my individual patients and groups, for which I developed education sessions specific to their needs, such as heart health for a retirement community. During these interactions, I was sure to incorporate nutritional genomics concepts such as those involved with the microbiome.

Delivering food and nutrition services requires specific processes. This was demonstrated in my Final Meal Presentation in Whole Foods class, which is linked below. Discussion of this topic was continued in Food Safety and the Principles of Quantity Food Production where we developed a cycle menu for a school district.  And finally, will be culminated in our Food Service Capstone class with a catering event.

Domain 4

Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations

During the first course of a three-course foodservice industry series, I learned the principles of quantity food production, including procurement, production, distribution, service, sanitation, and safety. At the end of this course, I received a ServSafe certification, which is linked below. The application of management theories will continue to be revisited in the remaining two courses but as a former food service manager, I have had the opportunity to evaluate budgets, interpret financial data, apply human resource principles, analyze data for continuous quality improvement, and coach employees in food safety principles. Also in the future, billing, coding, and reimbursement policies will be introduced and examined during my last clinical rotation at the Bastyr Center for Natural Health.