MSCND Program Competencies

JWU Providence’s Master of Science in Clinical Nutrition & Dietetics (MSCND) program is a Future Education Model Graduate Program that integrates didactic coursework with supervised experiential learning in a competency-based curriculum designed to prepare nutrition and dietetics practitioners for future practice.

ACEND Future Education Model Graduate Degree Competencies

_{K = Knows, S = Shows, D = Does}

Unit 1: Foundational Knowledge
Apply foundational sciences to food and nutrition knowledge to meet the needs of individuals, groups, and organizations.

• 1.1: Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of disease. (S)
• 1.2 Applies an understanding of anatomy, physiology, and biochemistry. (S)
• 1.3: Applies knowledge of microbiology and food safety. (S)
• 1.4: Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food. (S)
• 1.5: Applies knowledge of pathophysiology and nutritional biochemistry to physiology, health and disease. (S)
• 1.6: Applies knowledge of social, psychological and environmental aspects of eating and food. (S)
• 1.7: Integrates the principles of cultural competence within own practice and when directing services. (D)
• 1.8* Applies knowledge of pharmacology to recommend, prescribe and administer medical nutrition therapy. (S)
• 1.9: Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness. (S)*
• 1.10: Applies knowledge of math and statistics. (S)
• 1.11: Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals. (D)
• 1.12: Demonstrates knowledge of and is able to manage food preparation techniques. (D)
• 1.13: Demonstrates computer skills and uses nutrition informatics in the decision-making process. (D)*
• 1.14: Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle. (D)
• 1.15: Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations. (S)*
• 1.16: Gains a foundational knowledge on public and global health issues and nutritional needs. (K)*

Unit 2: Client/Patient Services
Apply and integrates client/patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes.

• 2.1: Applies a framework to assess, develop, implement and evaluate products, programs and services. (D)*
• 2.2: Selects, develops and/or implements nutritional screening tools for individuals, groups or populations. (D)
• 2.3: Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings. (D)
• 2.4: Implements or coordinates nutritional interventions for individuals, groups or populations. (D)*
• 2.5: Prescribes, recommends and administers nutrition-related pharmacotherapy. (S)*

Unit 3: Food Systems Management
Apply food systems principles and management skills to ensure safe and efficient delivery of food and water.

• 3.1: Directs the production and distribution of quantity and quality food products. (D)*
• 3.2: Oversees the purchasing, receipt and storage of products used in food production and services. (D)*
• 3.3: Applies principles of food safety and sanitation to the storage, production and service of food. (D)
• 3.4: Applies and demonstrates an understanding of agricultural practices and processes. (S)

Unit 4: Community and Population Health Nutrition
Apply community and population nutrition health theories when providing support to community or population nutrition programs.

• 4.1: Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs. (D)*
• 4.2: Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy. (D)

Unit 5: Leadership, Business, Management and Organization
Demonstrate leadership, business and management principles to guide practice and achieve operational goals.

• 5.1: Demonstrates leadership skills to guide practice. (D)*
• 5.2: Applies principles of organization management. (D)*
• 5.3: Applies project management principles to achieve project goals and objectives. (D)*
• 5.4: Leads quality and performance improvement activities to measure, evaluate and improve a program’s services, products and initiatives. (D)
• 5.5: Develops and leads implementation of risk management strategies and programs. (D)

Unit 6: Critical Thinking, Research and Evidence-Informed Practice
Integrate evidence-informed practice, research principles and critical thinking into practice.

• 6.1: Incorporates critical thinking skills in practice. (D)
• 6.2: Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research. (D)*
• 6.3: Applies current research and evidence-informed practice to services. (D)

Unit 7: Core Professional Behaviors
Demonstrate professional behaviors and effective communication in all nutrition and dietetics interactions.

• 7.1: Assumes professional responsibilities to provide safe, ethical and effective nutrition services. (D)
• 7.2: Uses effective communication, collaboration and advocacy skills. (D)

_{*Denotes an enhanced competency.}