Competencylearning Objectives Checklist

Completion Date
Core Competencies/Learning Objectives

1. Scientific and Evidence Base of Practice: integration of scientific information and research
into practice
10/27/2014 Liberty County Schools: Provision 2 CRD 1.1: Select indicators of program quality and/or
Breakfast Audit & Review
customer service and measure achievement of
01/12-14/2015 County Schools: Visual Plate
objectives
Waste Study. Provision 2 Administrative review
06/14-21/2015 Camp Adam Fisher: Providing
allergy station meals for campers, working
Medical shed and night rounds with medical team
ensuring blood glucose levels were within target
range and taking corrective actions when
needed.
07/06-10/2015 Georgia Regional Hospital: Plan,
Implement and Evaluate Cooking Skills Class and
Lab
11/11/2014 GADOE: Research on the Role of
Nutrition and Lifestyle in Healthy Aging
01/26/2015 Emanuel County Schools: Created 3
week Cycle Menu (Breakfast and Lunch) for all
schools in county
02/18/2015 Appling County Extension Service:
Research on Geriatric Heart Health and DASH
Diet
03/07/2015 GSU Wellness: Importance of
Health, Nutrition, and Wellness in College
04/01/2015 St. Joseph/Candler Diabetes:
Diabetic education on patients.
04/08/2015 OurLife: Research on benefits of
CRD 1.2: Apply evidence-based guidelines,

systematic reviews and scientific literature (such as
the Academys Evidence Analysis Library and
Evidence-based Nutrition Practice Guidelines, the
Cochrane Database of Systematic Reviews and the
U.S. Department of Health and Human Services,
Agency for Healthcare Research and Quality, National
Guideline Clearinghouse Web sites) in the nutrition
care process and model and other areas of dietetics
practice
plant based diet

04/15/2015 Davita Dialysis: Assessing and
documenting on dialysis patients
05/01/2015 SouthCoast Health: ADIME Notes
and Research on PKU and Nutrition Care Process
for PKU
05/28/2015 St. Josephs Hospital: Assess,
counsel, educate, and document on patients
06/14-21/2015 Camp Adam Fisher: Abide by
allergen guidelines when preparing allergy-free
meals, as well as diabetic protocol in checking
blood glucose of campers, giving insulin, and
correcting/adjusting when needed.
10/30/2014 Liberty County Schools: Planning
Meetings on Seamless Summer program
11/17/2014 Eagle Dining: Profit and Loss
meeting with financial team
Overview of operations and funding of Extension
office, FACS, and 4H. Participate in Teen Maze
event geared towards adolescent and teen
awareness of actions and consequences
02/23/2015 Food Bank: Verify and reconcile
consumer referrals and number of monthly visits
03/02/2015 GSU Wellness: Analyze operation
activities of Wellness program at GSU and work
events of Sexual Assault and Spring Break
Awareness Week
02/09/2015 Farmers Market: Highlighting
benefits of eating organic and local, as well as
CRD 1.3: Justify programs, products, services and

care using appropriate evidence or data
benefits of sustainable living

05/28/2015 St. Josephs Hospital: Conducted
CRD 1.4: Evaluate emerging research for application
research and did presentation of Nutrition
in dietetics practice
Therapy for Liver Disease
CRD 1.5: Conduct projects using appropriate
research methods, ethical procedures and data
analysis
Research on Geriatric Heart Health and DASH
Diet
04/08/2015 OurLife: Research on benefits of
plant based diet
and Research on PKU and Nutrition Care Process
for PKU
05/28/2015 St. Josephs Hospital: Conducted
research and did presentation of Nutrition
2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the
professional dietitian level of practice.
11/10/2015 GADOE: Abide by NSLP & NBP
CRD 2.1: Practice in compliance with current federal
guidelines, as well as state regulations In
regulations and state statutes and rules, as
preparation of all projects and documents
applicable and in accordance with accreditation
standards and the Scope of Dietetics Practice and
Abide by ACEND and AND guidelines in all
Code of Ethics for the Profession of Dietetics
education done and documents prepared
02/13/2015 Davita Dialysis: Performed nutrition
counseling in accordance to AND and ACEND
guidelines
01/12/2015 Emanuel County Schools: Prepared

all menus and nutritional handouts in accordance
with ACEND and AND guidelines
02/23/2015 Food Bank: Prepared all nutrition
education materials in accordance to AND and
ACEND guidelines
11/17/2015 Eagle Dining: Prepared all menus
handouts in accordance with ACEND and AND
guidelines
03/02/2015 GSU Wellness: Prepared all nutrition
education materials in accordance to AND and
ACEND guidelines
04/06/2015 OurLife: Prepared all nutrition
education materials as well as conducted
counseling sessions in accordance to AND and
ACEND guidelines
04/27/2015 SouthCoast Health: Performed
nutrition counseling and prepared all nutrition
education materials in accordance with AND and
ACEND guidelines
03/09/2015 WIC: Performed nutrition counseling
in accordance to AND and ACEND guidelines
02/09/2015 Farmers Market: Prepared all
nutrition education materials in accordance to
AND and ACEND guidelines
05/18/2015 St. Josephs Hospital: Performed
nutrition counseling and prepared all nutrition
education materials in accordance with AND and
ACEND guidelines
11/03/2014 Walker Farms: Flyer to market
CRD 2.2: Demonstrate professional writing skills in
Collard Greens
11/17/2015 Eagle Dining: Allergen Station
Standardized recipes
01/19/2015 Emanuel Country Schools: Dairy
Promo event write up
02/09/2015 Farmers Market: Monthly Calendar
using products from vendors and Seasonal
recipes using products from vendors
Flyer on Geriatric Heart Health and DASH Diet
02/23/2015 Food Bank: Heart Healthy Booklet
for Senior Citizens
04/08/2015 OurLife: Flyers made for Meatless
Mondays, Healthy Road trip Snack Kit, and
Infused Water
05/28/2015 St. Josephs Hospital: PPT on
Nutrition Therapy for Liver Disease
11/11/2014 GADOE: Presentation on Nutrition
and Lifestyle
01/19/2015 Emanuel Country Schools:
Presentation of Cycle Menus
06/14-21/2015 Camp Adam Fisher: Nutrition
activity classes taught to campers
counseling
preparing professional communications
CRD 2.3: Design, implement and evaluate

presentations to a target audience
CRD 2.4: Use effective education and counseling

skills to facilitate behavior change
04/08/2015 OurLife: Flyers made for Meatless

Mondays, Healthy Road trip Snack Kit, and
Infused Water, as well as nutrition counseling on
healthy lifestyle
04/01/2015 SouthCoast Health: Nutrition
counseling and education on Diabetes
05/18/2015 St. Josephs Hospital: Performed
nutrition counseling
10/27/2015 Liberty County Schools: Involved in
the audit and review of provision 2 Breakfast files
11/03/2015 Walker Farms: Worked with other
members of the team in weeding, planting,
harvesting and distributing produce
Worked harmoniously with other extension and
4H workers, as well as members of the
counseling teams in the county schools to
produce the Teen Maze
04/13/2015 Davita Dialysis: Correspondence
with the nurses in explaining the dialysis process
01/12/2015 Emanuel County Schools:
Participation in Emanuel County School
community engage and Emanuel County
Partnership for Health meetings
12/01/2015 EGRMC: Working together with the
dietary staff to produce and distribute meals for
the cafeteria and other administrative functions
03/09/2015 WIC: Working with the Dietitians
and other health professionals at the various
health departments and learning about their
CRD 2.5: Demonstrate active participation,

teamwork and contributions in group settings
roles
04/20/2015 Riverview Rehab: Working with the
Dietitian and other health professionals,
attending patient review meetings, and
delegating tasks to the PRNs, especially at meal
times
02/23/2015 Food Bank: Working with other
volunteers on procurement and distribution of
products, as well as verification of consumers
05/18/2015 St. Josephs Hospital: Working with
nurses and Dr.s to get complete information on
patient, as well as attending Dr. rounds.
04/20/2015 Riverview Rehab: Delegate LPNs
and RNs tasks related to the nutrition care
process of patients, including feeding and
preferences.
10/27/2014 Liberty County Schools: During
audit and verification forwarding any concerns to
the appropriate party
04/13/2015 Davita Dialysis: After nutrition
education/assessment, instructing patients to
address future concerns with the Dietitian
12/01/2015 EGRMC: Passing on concerns of
cafeteria consumers and staff to appropriate
authority
03/09/2015 WIC: During counseling sessions,
forwarding questions and issues I wasnt sure
how to address to the Dietitian
04/01/2015 St. Joseph/Candler: Taking initiative
to educate newly diagnosed patient on Type II
CRD 2.6: Assign patient care activities to DTRs

and/or support personnel as appropriate.
CRD 2.7: Refer clients and patients to other
professionals and services when needs are beyond
individual scope of practice
CRD 2.8: Apply leadership skills to achieve desired

outcomes
Diabetes and nutrition management

01/26/2015 ERGMC: Leading team in
preparation of meals for administrative meeting,
as well as set up
04/20/2015 Riverview Rehab: Taking lead role in
absence of dietitian on management of patients
during meal time
03/02/2015 GSU Wellness: Attending all events
associated with Sexual Awareness Week so as to
achieve competencies, and suggesting topic of
research to make up hour
Volunteering and manning the Career both at the
Teen Maze
05/18/2015 St. Josephs Hospital: Taking
initiative to assist other Dietitian when swamped
and short staffed
02/09/2015 Farmers Market: Deciding how to
accomplish the designated projects and recipe to
be marketed on flyer and calendar
11/17/2014 Eagle Dining: Bring other interns
ideas together to reach a unified conclusion on
allergen station menu items
10/13/2014 Browns Health and Rehab: Running
the food service department in the absence of
the Dietitian
10/27/2014 Liberty County Schools:
Collaborating with Seamless Summer planning
committee
01/12/2015 Emanuel County Schools: Attending
CRD 2.9: Participate in professional and community

organizations
Emanuel County Schools Community Engage,

and Emanuel County Partnership for Health
11/03/2014 Walker Farms: Working the
Statesboro Farmers Market
02/09/2015 Farmers Market: Assisting with set
up and pick up of Market2Go purchased items
Participating in and manning career booth at
Appling County Schools Teen Maze
03/02/2015 GSU Wellness: Volunteering with
and participating in all events of Sexual
Awareness Week.
10/29/2014 Liberty County Schools:
Collaborative efforts with county schools
transport manager and other Seamless Summer
committee members in planning
Working with Appling County school nurses,
counselors and teachers at Teen Maze
05/20/2015 St. Josephs Hospital: Collaborating
with medical team including nurses, Dr.s, dietary
staff, and pharmacists to effectively provide
patient care
Collaborating with local farmers such as Nature
Crisp Farms to foster Farm to School program
04/20/2015 Riverview: Collaborate with nursing
staff to get information on patient, ensure unified
care and treatment plan, and feeding of patients
02/23/2015 Food bank: Working with other
CRD 2.10: Establish collaborative relationships with

other health professionals and support personnel to
deliver effective nutrition services
volunteers to distribute products to consumers

03/05/2015 GSU Wellness: Collaborating with
Sexual Awareness team while working events of
the week
04/13/2015 Davita Dialysis: Collaborate with
nursing staff to get information on patient, as
well as ensure unified care and treatment plan
11/20/2014 Eagle Dining: Working with
Landrum chef and dietary staff on Allergen free
menus and recipes
10/16/2014 Browns Health and Rehab:
Collaborating with dietary staff to ensure
therapeutic meals are up to par, and nurses to
obtain information on patients
11/05/2014 Walker Farms: Working with people
from different cultures and taking that into
consideration when preparing marketing flyer
11/10/2014 GADOE: Creating communication
and education documents with cultural diversity
in mind
Performing nutrition counseling and education
taking culture into consideration
02/19/2015 Appling County Extension Services:
Factoring culture in when educating geriatric
population and creating handout
03/09/2015 WIC: Conducting nutrition
counseling and education factoring culture
11/18/2014 Eagle Dining: Working with people
from variety of cultures and factoring culture in
CRD 2.11: Demonstrate professional attributes

within various organizational cultures
menu planning of Allergen Free station

04/27/2015 SouthCoast Health: Being aware of
cultural influences on lifestyle and nutrition when
conducting nutrition counseling and education
04/04/2015 OurLife: Being aware of cultural
influences when counseling and educating clients
04/20/2015 Riverview Rehab: Working with
population with varying cultures, both staff and
patients, and being mindful and respectful of that
10/16/2014 Browns Health and Rehab: Working
with population with varying cultures; both staff
and patients, and being mindful and respectful of
that
Draft Portfolio
11/10/2014 GADOE: Being assertive in direction

to go for menu inventory
04/13/2015 Davita Dialysis: Assertiveness in
nutrition counseling and education, as well as in
learning about dialysis
Assertiveness with nursing and dietary staff in
working on patient care, while being respectful
11/17/2014 Eagle Dining: Leadership and
assertive roles in streamlining interns menu ideas
and recipes
04/07/2015 OurLife: Assertiveness in learning
about OurLife, and in nutrition counseling
CRD 2.12: Perform self assessment, develop goals

and objectives and prepare a draft portfolio for
professional development as defined by the
Commission on Dietetic Registration
CRD 2.13: Demonstrate negotiation skills
04/27/2015 SouthCoast Health: Asserting while

conducting diabetic education class, and
counseling
Assertiveness exhibited while learning about the
Wellness center, and in diabetic education
05/15/2015 St. Josephs Hospital: Assertiveness
is nutrition education and interaction with
medical staff.
Completion Date
3. Clinical and Customer Services: development and delivery of information, products and
services to individuals, groups and populations
04/27/2015 SouthCoast Health: Conduct
CRD 3.1: Perform the Nutrition Care Process (a
Assessment, Diagnosis, Intervention, Monitoring
through e below) and use standardized nutrition
and Evaluation on patients. Intervention in the
language for individuals, groups and populations of
form of education and goal setting. Monitoring
differing ages and health status, in a variety of
and evaluation in the form of documented follow
settings
up visits and what to assess then.
Assessed, Diagnosed, and Intervened on diabetic
patients. Performed diabetic counseling and
education.
04/13/2015 Davita Dialysis: Assessed,
Diagnosed, and Intervened on dialysis patients.
Performed nutrition counseling and education
where needed.
05/15/2015 St. Josephs Hospital: Conduct
Assessment, Diagnosis, Intervention, Monitoring
and Evaluation on patients. Intervention in the
form of education and goal setting. Monitoring

and evaluation in the form of documented follow
up visits and what to assess then.
06/01/2015 Georgia Regional Hospital:
Assessed, Diagnosed, Intervened, and scheduled
Monitoring and Evaluation of patients.
Intervention in the form of diet change.
Monitoring and evaluation in the form of
documented follow up visits
04/27/2015 SouthCoast Health: Assessed
patients using measured height and weight,
verbal 24hr dietary recall, presence and amount
of physical activity, change in lifestyle and
calculated BMI, energy, protein and fluid needs.
Assessed patients based off consult information,
and medical chart (anthropometrics, problem,
and past medical history).
04/13/2015 Davita Dialysis: Assessed patients
based on discussion with patient, lab values,
medications, and current complains.
05/15/2015 St. Josephs Hospital: Assessed
patients on past medical history, lab values,
reason for admit, physical assessment,
anthropometrics, and calculated energy, protein
and fluid needs.
06/01/2015 Georgia Regional Hospital: All
consumers were assessed on admit. Assessed
individuals based on diagnoses, past medical
history, lab values, physical assessment,
CRD 3.1.a: Assess the nutritional status of

individuals, groups and populations in a variety of
settings where nutrition care is or can be delivered
anthropometrics, and calculated energy, protein

and fluid needs.
Nutrition diagnosis based off assessment, and
documented in SOAP format
diagnosis based off assessment and documented
in ADIME format
05/15/2015 St Josephs Hospital: Nutrition
diagnosis based off and documented in medical
systems format, which is similar to ADIME
06/08/2015 Georgia Regional Hospital: Nutrition
diagnosis based off assessment and documented
in medical systems format similar to SOAP
Nutrition intervention suggested for this
population includes carb counting, physical
activity where possible, and healthier lifestyle.
04/27/2015 SouthCoast Health: Majority of
interventions centered on incorporation of
healthy lifestyle, which includes carb counting for
those applicable, increased physical activity, and
healthy plate eating. Realistic goals were set
based off intervention and clients concerns.
05/15/2015 St Josephs Hospital: Nutrition
intervention included counseling and/or
education based on assessment and patients
concerns. This varied due to vast population.
Interventions were realistic and achievable.
CRD 3.1.b.: Diagnose nutrition problems and create

problem, etiology, signs and symptoms (PES)
statements
CRD 3.1.c: Plan and implement nutrition

interventions to include prioritizing the nutrition
diagnosis, formulating a nutrition prescription,
establishing goals and selecting and managing
intervention
Intervention was restricted to diet change or

texture modification, addition of supplements
and/or increased snacks where applicable, and
increased physical activity where applicable.
Presence of altered mental state of majority of
consumers at time of assessment made
counseling or education difficult.
05/15/2015 St. Josephs Hospital: Monitoring
and evaluation was determined based off what
was reasonable, and enough time to view
change. For most patients, issues attended to in
follow up where lab values, appropriateness of
intervention, and signs of improved condition.
Variation per case type.
06/01/2015 Georgia Regional Hospital:
Monitoring and evaluation were scheduled for
either monthly, quarterly, biannually, or yearly.
This was based off need and issues to be
followed up on.
04/27/2015 SouthCoast Health: Documentation
of nutrition care process was done in ADIME
format for each patient
05/15/2015 St Josephs Hospital:
Documentation of care process was done in
medical system similar to ADIME
06/01/2015 Georgia Regional Hospital: All
documentation was done in the medical system,
which is similar to the SOAP format.
Collaborating with dietary staff to ensure
CRD 3.1.d: Monitor and evaluate problems,

etiologies, signs, symptoms and the impact of
interventions on the nutrition diagnosis
CRD 3.1.e: Complete documentation that follows

professional guidelines, guidelines required by health
care systems and guidelines required by the practice
setting
CRD 3.2: Demonstrate effective communications

skills for clinical and customer services in a variety of
therapeutic meals are up to par, and nurses to

obtain information on patients
Collard Greens
11/11/2014 GADOE: PPT on the Role of Nutrition
and Lifestyle in Healthy Aging
Presentation of 3 week Cycle Menu (Breakfast
and Lunch) for all schools in county at managers
meeting
assessment, counseling, and documentation
Diabetic education to patients.
04/08/2015 OurLife: Nutrition counseling and
education, flyers on infused water, meatless
Mondays, and healthy road trip snack kit
05/28/2015 St. Josephs Hospital: Nutrition
Assessment, counseling and documentation, and
PPT on Nutrition Therapy for Liver Disease
Collard Greens
schools in county
formats
CRD 3.3: Develop and deliver products, programs or

services that promote consumer health, wellness and
lifestyle management

02/23/2015 Food Bank: Heart Healthy Booklet
for Senior Citizens
03/07/2015 GSU Wellness: Working events in
Sexual Awareness Week, and Flyer on Importance
of Health, Nutrition, and Wellness in College
04/08/2015 OurLife: Nutrition counseling and
education, flyers on infused water, meatless
Mondays, and healthy road trip snack kit
counseling and education
05/28/2015 St. Josephs Hospital: Nutrition
counseling and education
06/14-21/2015 Camp Adam Fisher: Nutrition
activity
Classes taught and Cooking Skills lab and class
11/11/2014 GADOE: Prepare PPT for new
CRD 3.4: Deliver respectful, science-based answers
foodservice managers and workers. Analyzed an
to consumer questions concerning emerging trends
helped create bidding document for produce and
product procurement
10/29/2014 Liberty County Schools: Referred
parents to appropriate party during the
verification portion of the provision 2 breakfast
audit and review
11/03/2014 Walker Farms: Provided innovative
way to prepare collards that softens it without
cooking. It was the solution to their desire to
market collards.
03/07/2015 GSU Wellness: Speaking with

college students about the mission of Sexual
Awareness week, as well as the involvement of
the Wellness program in the events
Innovate way for children to consume more
vegetables through smoothies, and senior
citizens to consume probiotics through Greek
yogurt parfaits.
04/08/2015 OurLife: Helpful ways to consume
more water, vegetables, and snack healthy
through infused waters, green smoothies, and
healthy road trip snacks.
03/09/2015 WIC: Raising awareness of
innovative healthy tips during counseling of
patients, such as use of ginger/ginger flavored
foods to reduce nausea
05/01/2015 SouthCoast Health: Providing
trendy health gadgets to help motivate and track
healthy lifestyle, such as Fitbit devices, and my
fitness pal app.
05/28/2015 St. Josephs Hospital: Providing
helpful healthy tips during nutrition counseling to
prevent skipping meals such as meal prep during
the weekends.
Conducted inventory and procurement. Initially
supervised, and eventually unsupervised.
11/11/2014 GADOE: Analyze and test bidding
document for procurement in schools. Create
CRD 3.5: Coordinate procurement, production,

distribution and service of goods and services
inventory for breakfast items following

guidelines.
11/03/2014 Walker Farms: Planted, weeded,
harvested and distributed produce for sale
11/17/2014 Eagle Dining: Worked in test
kitchen to standardized and test allergen free
recipes.
12/01/2015 EGRMC: Conducted inventory and
worked with supervisor to procure both food,
chemical, and paper goods
01/26/2015 Emanuel County Schools: Went into
Middle School to assist manager with inventory.
Worked with inventory specialist on ordering
things needed. Participated in the closing of fresh
produce bid.
06/14/2015 Camp Adam Fisher: Coordinated
production and distribution of allergen free foods
for campers
10/13/2014 Browns Health and Rehab: Assisted
manager with adjusting menus due to produce
shortage
11/11/2014 GADOE: Working on inventory list
and assessing each item for compliance with
guidelines
10/29/2014 Liberty County Schools: Menu
planning and nutrient analysis/accreditation to
meet guidelines.
11/03/2014 Walker Farms: Created recipe for
marketing of Collards
11/17/2014 Eagle Dining: Created recipes and 3
CRD 3.6: Develop and evaluate recipes, formulas

and menus for acceptability and affordability that
accommodate the cultural diversity and health needs
of various populations, groups and individuals
day menu for allergen free station

schools in county
02/09/2015 Farmers Market: Created flyer with
recipes highlighting benefits of eating organic
and local, as well as benefits of sustainable living
02/23/2015 Food Bank: Created Heart Health
booklet for senior citizen population
06/14/2015 Camp Adam Fisher: Created 3 day
Allergen free menu (breakfast, lunch, snacks, and
dinner) for campers, with one day Gluten Free.
Menus including carb count.
Completion Date
4. Practice Management and Use of Resources: strategic application of principles of
management and systems in the provision of services to individuals and organizations
01/26/2015 Emanuel County Schools: Working
CRD 4.1: Participate in management of human
with the director and managers to validate
resources
foodservice staff FTEs, which was an issue
highlighted during the administrative review.
Working with the managers to create daily visual
task schedule.
CRD 4.2: Perform management functions related to
Sanitation inspection of kitchen. Addressing
safety, security and sanitation that affect employees,
sanitation issues and taking measures to correct
customers, patients, facilities and food
it.
11/11/2014 GADOE: creating PPT on sanitation
for the training of directors and managers
10/29/2014 Liberty County Schools: Site review,
which includes visiting all schools in county to
assess compliance with guidelines and

recommendation on foodservice activities, such
as documenting daily freezer logs, pH of 3
compartment sinks, and layout of storage rooms.
11/17/2014 Eagle Dining: Conducted health
inspection of main and test kitchen using
inspection form. Documenting things observed
and coming up with corrective actions where
needed.
12/01/2015 EGRMC: Proper disposal of garbage,
including breakdown of boxes for recycling.
11/03/2014 Walker Farms: Practice of
sustainable farming in the planting, weeding,
harvesting and distribution of crops and produce.
10/29/2014 Liberty County Schools: Prepare
and participate in audit and verification of 500
Provision 2 Breakfast applications by Board
Participate in administrative review of Provision 2
files of all schools, and site review in selected
schools by Board
10/13/2014 Browns Health and Rehab: Meal
preference/satisfaction rounds. This involves
going to each patients room before meals to
discuss preference and meal choices
10/29/2014 Liberty County Schools: Site review.
This assessed the way meals were being offered,
to ensure correct protocol was being maintained
Teaching Nutrition classes to senior citizens, as
CRD 4.3: Participate in public policy activities,

including both legislative and regulatory initiatives
CRD 4.4: Conduct clinical and customer service

quality management activities
well as 5th graders.

03/07/2015 GSU Wellness: Discussing with
college students concerning perception and
acceptability of Oh Kale smoothie to determine
probability of purchase for feasibility study.
04/20/2015 Riverview Rehab: Participated in PAR
meeting, as well as foodservice meeting. Both
geared towards ensuring quality in care of
patients
Newsletter on Milk Promo Day organized by the
South East Diary Council
02/09/2015 Farmers Market: Flyer to market
Collards
Created recipe flyers with Hearty Meals for senior
citizens and smoothie for 4H students
02/23/2015 Food Bank: Heart Health booklet for
senior citizens
04/08/2015 OurLife: Flyers for their blog
including infused water, green smoothies, and
healthy road trip snacks all geared at promoting
healthy lifestyle choices
05/28/2015 St. Josephs: PPT on Nutrition
meeting with financial team to discuss services
and costs
01/26/2015 Emanuel County Schools: Plate
waste study, and creating lima beans recipe to
CRD 4.5: Use current informatics technology to

develop, store, retrieve and disseminate information
and data
CRD 4.6: Analyze quality, financial or productivity

data and develop a plan for intervention
increase acceptability among students. Red flag

raised during administrative review concerning
foodservice staff FTE and daily task schedule to
increase productivity while maintaining task force
11/03/2014 Walker Farms: Use of sustainable
farming practices to ensure products abide by
organic certification and food safety
02/09/2015 Farmers Market: Encouraging local
and sustainable farming produce in recipe flyers
created.
04/13/2015 Davita Dialysis: Davita Dialysis:
Proper disposal of equipment/tools used. Also
designating each patient a dialyzer with his or
her name on it. It gets cleaned after each used
and bagged awaiting next use. Thereby
preventing plastic waste.
04/08/2015 OurLife: Recycling of all recyclables
in the office
03/07/2015 GSU Wellness: Feasibility analysis of
Oh Kale! Smoothie marketed each Wednesday
during National Nutrition Month. Analyzing the
effectiveness of the campaign, cost to market
each Wednesday, and probability of students to
purchase from Freshens.
01/26/2015 Emanuel County Schools: Feasibility
study on the FTE of foodservice staff at all
Emanuel County schools. Creating intervention to
address issue.
11/03/2014 Walker Farms: Analyze financial
data with Relinda and discussed ways to break
CRD 4.7: Propose and use procedures as appropriate

to the practice setting to reduce waste and protect
the environment
CRD 4.8: Conduct feasibility studies for products,

programs or services with consideration of costs and
benefits.
CRD 4.9: Analyze financial data to assess utilization

of resources
even. She also spoke on crop rotation.

meeting with financial team
12/01/2015 EGRMC: Discussed the financial
workings of a contracted dietary management
and kitchen, and how they try to save costs.
01/26/2015 Emanuel County Schools: Analyzed
previous year financial documents to create
budget for upcoming year. Also to assess areas
where budget was exceeded and strategize ways
to eliminate such occurrences.
11/03/2014 Walker Farms: Worked the
Statesboro Farmers market and responsible for
marketing collard, which eventually sold out. This
included planning for pick up and transportation
of produce, and all items needed for market and
collards promo.
01/26/2015 Emanuel County Schools: Creating
budget for upcoming fiscal year using average of
previous years numbers
06/01/2015 Georgia Regional Hospital: Cooking
Skills class and lab for consumer to prepare them
for independent livening upon discharge
Discussed billing code used for Type 2 Diabetes
when providing nutrition care
04/20/2015 Riverview Rehab: Discussed billing
and codes with preceptor
05/01/2015 SouthCoast Health: Discussed
codes used in medical system for nutrition care
CRD 4.10: Develop a plan to provide or develop a

product, program or service that includes a budget,
staffing needs, equipment and supplies
CRD 4.11: Code and bill for dietetic/nutrition services

to obtain reimbursement from public or private
insurers.
process, which also doubles as code for billing.

Competencylearning Objectives Checklist

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Competencylearning Objectives Checklist

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Completion Date

Core Competencies/Learning Objectives

CRD 1.2: Apply evidence-based guidelines,

plant based diet

CRD 1.3: Justify programs, products, services and

benefits of sustainable living

01/12/2015 Emanuel County Schools: Prepared

CRD 2.2: Demonstrate professional writing skills in

preparing professional communications

CRD 2.3: Design, implement and evaluate

CRD 2.4: Use effective education and counseling

04/08/2015 OurLife: Flyers made for Meatless

CRD 2.5: Demonstrate active participation,

CRD 2.6: Assign patient care activities to DTRs

CRD 2.8: Apply leadership skills to achieve desired

Diabetes and nutrition management

CRD 2.9: Participate in professional and community

Emanuel County Schools Community Engage,

CRD 2.10: Establish collaborative relationships with

volunteers to distribute products to consumers

CRD 2.11: Demonstrate professional attributes

menu planning of Allergen Free station

11/10/2014 GADOE: Being assertive in direction

CRD 2.12: Perform self assessment, develop goals

04/27/2015 SouthCoast Health: Asserting while

form of education and goal setting. Monitoring

CRD 3.1.a: Assess the nutritional status of

anthropometrics, and calculated energy, protein

CRD 3.1.b.: Diagnose nutrition problems and create

CRD 3.1.c: Plan and implement nutrition

Intervention was restricted to diet change or

CRD 3.1.d: Monitor and evaluate problems,

CRD 3.1.e: Complete documentation that follows

CRD 3.2: Demonstrate effective communications

therapeutic meals are up to par, and nurses to

CRD 3.3: Develop and deliver products, programs or

using products from vendors and Seasonal

03/07/2015 GSU Wellness: Speaking with

CRD 3.5: Coordinate procurement, production,

inventory for breakfast items following

CRD 3.6: Develop and evaluate recipes, formulas

day menu for allergen free station

assess compliance with guidelines and

CRD 4.3: Participate in public policy activities,

CRD 4.4: Conduct clinical and customer service

well as 5th graders.

CRD 4.5: Use current informatics technology to

CRD 4.6: Analyze quality, financial or productivity

increase acceptability among students. Red flag

CRD 4.7: Propose and use procedures as appropriate

CRD 4.8: Conduct feasibility studies for products,

CRD 4.9: Analyze financial data to assess utilization

even. She also spoke on crop rotation.

CRD 4.10: Develop a plan to provide or develop a

CRD 4.11: Code and bill for dietetic/nutrition services

process, which also doubles as code for billing.

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