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2017 Knowledge Requirements

Upon completion of the program, graduates are able to:

Domain 1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice

KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions. (NUSC 3150, 3245, 3250, 4272, 4237W)
KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols. (NUSC 3150, 3245, 3250, 4237W)
KRDN 1.3 Apply critical thinking skills. (NUSC 1165, 2200, 3150, 3234, 3245, 3250, 4237W, AH 4244)

Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice.
Upon completion of the program, graduates are able to:

KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation. (NUSC 3150, 3245, 3271, 4272, 4237W, AH 4244)
KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings. (NUSC 3245, 3150, 3250)
KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice. (NUSC 3150, 3230)
KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services. (NUSC 3272, 4272, AH 4244)
KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services. (NUSC 3245, 3271, 4272)
KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity. (NUSC 1167, NUSC 2200, NUSC 3230, AH 4244)
KRDN 2.7 Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession. (professional meeting requirement, NUSC 3230)
KRDN 2.8 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others. (NUSC 3245)

Domain 3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations.
Upon completion of the program, graduates are able to:

KRDN 3.1 Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions. (NUSC 3150, 3250)
KRDN 3.2 Develop an educational session or program/educational strategy for a target population. (AH 4242, 4244, NUSC 3150, 3272, 3230)
KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups. (AH 4242, NUSC 3150)
KRDN 3.4 Explain the processes involved in delivering quality food and nutrition services.(NUSC 3272, 4272)
KRDN 3.5 Describe basic concepts of nutritional genomics. (NUSC 2200, 3250, 4236)

Domain 4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
Upon completion of the program, graduates are able to:

KRDN 4.1 Apply management theories to the development of programs or services. (AH 4244, NUSC 3271, 4272)
KRDN 4.2 Evaluate a budget and interpret financial data. (NUSC 3271, 4272, AH 4244)
KRDN 4.3 Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained. (NUSC 3250)
KRDN 4.4 Apply the principles of human resource management to different situations. (AH 4244, NUSC 3271, 4272)
KRDN 4.5 Describe safety principles related to food, personnel and consumers. (NUSC 3271, 3272, 3234, 4272, AH 4244)
KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement. (NUSC 3271, AH 4244)

KRDN 5.3 The program’s curriculum must provide learning activities to attain the breadth and depth of the required curriculum components and core knowledge. Syllabi for courses taught within the academic unit must include these learning activities with the associated KRDNs.
a. Learning activities must prepare students for professional practice with patients/clients with various conditions, including, but not limited to overweight and obesity; endocrine disorders; cancer; malnutrition and cardiovascular, gastrointestinal and renal diseases.
b. Learning activities must prepare students to implement the Nutrition Care Process with various populations and diverse cultures, including infants, children, adolescents, adults, pregnant/lactating females and older adults.
c. Learning activities must use a variety of educational approaches necessary for delivery of curriculum content, to meet learner needs and to facilitate learning objectives.

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