NTR296

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CNDT 1.4 Implement actions based on care plans, protocols, policies and evidence-based practice.
CNDT 2.8 Demonstrate professional attributes in all areas of practice.
CNDT 2.2 Use clear and effective oral and written communication
CNDT 4.3 Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data.
CNDT 3.8 Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals
CNDT 4.7 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.
CNDT 3.7 Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters, and health needs
CNDT 2.4 Demonstrate active participation teamwork and contributions in group settings
CNDT 2.1 Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Practice for the Nutrition and Dietetics Technician, Registered, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.
CNDT 1.3 Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria
CNDT 4.6 Assist with marketing clinical and customer services.
CNDT 4.4 Assist in developing a plan for a new service including budget.
CNDT 3.6 Present an educational session to a target population.
CNDT 2.9 Show cultural humility in interactions with colleagues, staff, clients, patients and the public.

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CNDT 2.9 Show cultural humility in interactions with colleagues, staff, clients, patients and the public.
CNDT 2.3 Prepare and deliver sound food and nutrition presentations to a target audience
CNDT 3.3 Provide nutrition and lifestyle education to well populations
CNDT 4.5 Implement and adhere to budgets.
CNDT 1.1 Access data, references, patient education materials, consumer and other information from credible sources
CNDT 3.5 Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the literacy level of the audience.
CNDT 3.4 Promote health improvement, food safety, wellness and disease prevention for the general population
CNDT 1.2 Evaluate information to determine if it is consistent with accepted scientific evidence.
CNDT 2.2 Use clear and effective oral and written communication
CNDT 4.2 Perform supervisory, education and training functions

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CNDT 2.2 Use clear and effective oral and written communication
CNDT 3.1 Perform nutrition screening and identify clients or patients to be referred to the registered dietitian nutritionist.
CNDT 3.2 Perform specific activities of the Nutrition Care Process as assigned by registered dietitian nutritionists in accordance with the Scope of Practice for the Nutrition and Dietetics Technician, Registered for individuals, groups and populations in a variety of settings.
CNDT 2.6 Refer situations outside the nutrition and dietetic technician scope of practice or area of competence to a registered dietitian nutritionist or other professional
CNDT 2.1 Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Practice for the Nutrition and Dietetic Technician, Registered, Standards of Practice, Standards of Professional Performance, and the Code of Ethics for the Profession of Dietetics
CNDT 4.6 Assist with marketing clinical and customer services.
CNDT 2.5 Function as a member of interprofessiona l teams.
CNDT 4.1 Deliver nutrition services through quality improvement and customer satisfaction activities.
CNDT 4.3 Use current nutrition informatics technology to develop, manage, and disseminate information and data.
CNDT 2.9 Show cultural humility in interactions with colleagues, staff, clients, patients and the public.