Describe how the dietitian's knowledge, skills, and evidence-based practice impact all aspects of the nutrition care process
The strengths that dietetics practitioners bring to the nutrition care process include professional knowledge/skills and competencies, code of ethics, evidence-based practice, and skills of critical thinking, collaboration, and communication. These are the knowledge and skills that registered dietitians and dietetic technicians obtain through accredited didactic and supervised practice programs.
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An example of a breakfast meal high in folate is:
a. eggs and toast. b. bacon and biscuits. c. waffles with blueberries. d. pancakes and orange juice.
A food scientist has chemicals analyzed a food item to determine its ingredients. One of the ingredients was a complex chemical that consisted of several hundred glucose molecules bonded together. When the scientist tested the complex chemical, he discovered it couldn't be digested by humans. Based on this information, the complex chemical was a form of _________.
A) Starch. B) Sucrose. C) Fiber. D) Lactose.
Which recommendation is an example of a national strategy to prevent obesity??
A) ?Limit television time to less than 20 hours per week. B) ?Encourage media messages that promote physically active lifestyles. C) ?Support a diet that encourages high energy-density foods with low nutrient-density foods. D) ?Promote energy expenditure of at least 3000 kcalories per week to prevent weight gain.
Which characteristic is shared by copper and fluoride??
A) ?Both may be obtained from drinking tap water. B) ?Both serve as cofactors for a number of enzymes. C) ?Neither is involved in the integrity of bones and teeth. D) ?Neither is known to be toxic at intakes of 10 times the estimated safe and adequate dietary intake.