Academy of Nutrition and Dietetics: Revised 2014 Standards of Professional Performance for Registered Dietitian Nutritionists in Management of Food and Nutrition Systems

Jun 25, 2014Journal of the Academy of Nutrition and Dietetics

Updated 2014 professional standards for dietitians managing food and nutrition systems

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Abstract

The Revised 2014 Standards of Professional Performance provide a framework for registered dietitian nutritionists managing food and nutrition systems.

These standards consist of six domains of professionalism that include Quality in Practice and Competence and Accountability.
Specific indicators within the standards offer measurable action statements related to effective communication and resource management.
The framework outlines three skill levels—competent, proficient, and expert—specific to managing food and nutrition systems.
Attention to customer satisfaction and application of personnel management principles are emphasized as key components of practice.

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Management in food and nutrition systems is presented with an ever-challenging tension between effective utilization of manpower resources, mechanical equipment, financial management, material production, and time constraints to produce optimal products. Management drives opportunities for personal development for multiple levels of its employee workforce. Given an increasing need to deliver high-quality food and services to satisfied customers, the Management in Food and Nutrition Systems Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has developed the Revised 2014 Standards of Professional Performance, which replace the 2009 Standards, as a tool for registered dietitian nutritionists working in food and nutrition systems management within health care and non-health care organizations. These Standards of Professional Performance consist of six domains of professionalism: Quality in Practice, Competence and Accountability, Provision of Services, Application of Research, Communication and Application of Knowledge, and Utilization and Management of Resources. Within each standard, specific indicators provide measurable action statements that illustrate how strong communication skills, attention to customer satisfaction, use of various resources, and application of personnel management principles can be applied to practice. The indicators describe three skill levels (ie, competent, proficient, and expert) for registered dietitian nutritionists managing food and nutrition systems.

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Academy of Nutrition and Dietetics: Revised 2014 Standards of Professional Performance for Registered Dietitian Nutritionists in Management of Food and Nutrition Systems

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