Knowledge Requirements for Registered Dietitians (KRDs)
- KRD 1.1 – The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice.
For my final project in Macronutrients and Research Methods class, our group researched the effects of a ketogenic diet on Epilepsy by locating peer-reviewed articles from databases such as PubMed using AMA citations. Below is a link to our poster we presented during our in-class presentation.
- KRD 2.1 – The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.
Communication skills are essential for being a Registered Dietitian, so as a graduate student, I had many opportunities to give presentations in various settings in order to sharpen my communication skills. Below is a picture of me presenting information on sugar-sweetened beverages for the Annual Living Well Health Fair.
- KRD 2.2 – The curriculum must provide principles and techniques of effective counseling methods.
In my Nutrition Counseling class at Central Washington University (CWU), I had a chance to do a mock counseling session. Below is my reflection/critique from my final project where I analyze me strengths and weaknesses as a nutrition counselor.
- KRD 2.3 – The curriculum must include opportunities to understand governance of dietetics practice, such as the Scope of Dietetics Practice and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relationships in various practice settings.
As a DTR, I learned the importance of staying with the Scope of Practice and following the Code of Ethics because it is a requirement in my Professional Development Portfolio. As health care professionals, I must stay current on ethics and continue lifelong learning. In the Intro to Dietetics Class, I completed an ethics case studies with fellow classmates, which informed me of the variety of ethical and scope of practice considerations that dietitians may face in their practice.
- KRD 3.1 – The curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation.
In Nutrition Assessment and Therapy, I utilized the Nutrition Care Process (NCP) in order to complete case study assignments. The NCP allowed me to make decisions, to identify nutrition-related problems, and determine and evaluate nutrition interventions. Although patient care is highly individualized, the NCP model should be implemented in order to provide the best care possible. Below is a chart note from a case study assignment.
- KRD 3.2 – The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.
I currently work in a kitchen for a Japanese-American assisted living facility. We provide a variety of Japanese, Western, Korean, Chinese, etc. meals while meeting the health needs of each individual resident. Furthermore, in Whole Foods Production, our group utilized tofu and buckwheat as our main ingredient to create a Japanese-based nutritious meal. Below is our final product of our cooking demonstration and a PDF of the final report.
- KRD 3.3 – The curriculum must include education and behavior change theories and techniques.
In Nutrition Education class at CWU, I worked in a group to create an educational presentation on Type 2 Diabetes for Teenagers. This presentation would educate newly-diagnosed patients how to live with diabetes and promote lifestyle change.
- KRD 4.1 – The curriculum must include management and business theories and principles required to deliver programs and services.
In Food Service Management and Production class at CWU, I worked in a group to come up with a mock catering event from start to finish including budget/costing and menu planning. Below is the presentation that outlines the catering event. In addition, I am learning the process of catering from my manager at work.
- KRD 4.2 – The curriculum must include content related to quality management of food and nutrition services.
I have completed the training required to receive my Washington State Food Handlers Permit and my ServSafe certificate. In addition, I must execute proper food handling techniques while working in the kitchen to ensure the health and safety of our residents.
- KRD 4.3 – The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice.
I have completed coursework relating to public health and policies. Furthermore, I have attended a session on public policy at the Washington State Academy of Nutrition and Dietetics (WSAND) conference in 2012, 2013, 2015 and 2016.
- KRD 4.4 – The curriculum must include content related to health care systems.
As a summer intern for Seattle Children’s Hospital, I learned about the impact of health care policy and various health care systems on nutrition related services. I was able to learn and understand the unique nutritional needs of patients with various chronic conditions. Since their mission is to prevent, treat and eliminate pediatric disease and to specialize in meeting the unique needs of children, my exposure to this firsthand at Children’s taught me about how the health care system works.
- KRD 4.5 – The curriculum must include content related to coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.
Upon job shadowing dietitians during my summer internship at Seattle Children’s Hospital, I received training on chart analysis as well as coding and billing for dietetics/nutrition services to obtain reimbursement for services from public or private insurers.