Learning Need Codes

Using the listing below, please select the primary (1) and secondary (2) learning needs codes of the abstract for inclusion in the appropriate place. The codes that precede the topics are the same as the codes from the Professional Development Portfolio Step 2: Learning Needs Assessment.

Questions or comments about the Learning Need Codes, as they directly apply to dietetics practitioners should be directed to the Commission on Dietetic Registration (CDR) at 800/877-1600 ext. 5500.

1000 — Professional Skills
1010 Career planning, Standards of Practice, Standards of Professional Practice, Scope of Practice
1020 Computer, electronic technology
1030 CPR
1040 Cultural sensitivity
1050 Ethics
1060 Foreign language, cultures
1065 Informatics
1070 Leadership, critical and strategic thinking
1080 Legislation, public policy
1090 Media skills
1100 Photography, video and graphic production
1110 Risk taking
1120 Time and stress management, life balance
1130 Verbal communication skills, presentations
1140 Written communication skills, publishing

 

2000 —  Science of Food and Nutrition
2010 Botanicals, phytochemicals
2020 Composition of foods, nutrient analysis
2030 Food preservation, additives, irradiation
2040 Food science, genetically modified food
2050 Genetics
2060 Immunology
2070 Macronutrients: carbohydrate, fat, protein, fiber, water
2080 Microbiology, food toxicology
2090 Micronutrients: vitamins, minerals
2100 Nutritional biochemistry
2110 Physiology, exercise physiology

 

3000 —  Nutrition Assessment and Diagnosis

3005
3010

Nutrition Diagnosis
Assessment methodology

3020 Assessment of target groups, populations
3030 Anthropometrics, body composition
3040 Food consumption, fluid balance
3050 Feeding, swallowing, dentition
3060 Laboratory tests
3070 Pharmacological, drug/nutrient, herbal interaction
3080 Physical: blood pressure, pulse, bowel sounds
3090 Screening parameters, methodology, surveillance
3100 Supplemental nutrients, botanicals

 

4000 —  Wellness and Public Health
4010 Community intervention, monitoring, evaluation
4020 Community program development
4030 Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
4040 Disease prevention
4050 Epidemiology
4060 Exercise, fitness, sports nutrition
4070 Food security, hunger
4080 Government-funded Food and Nutrition Programs
4090 Health behaviors: smoking cessation, stress management
4100 Social Marketing
4110 Vegetarianism
4120 Life Cycle (stages of life cycle)
4130 Pregnancy (stages of life cycle)
4140 Lactation (stages of life cycle)
4150 Infancy and Childhood (stages of life cycle))
4160 Adolescence (stages of life cycle)
4170 Men’s health (stages of life cycle)
4180 Women’s health (stages of life cycle)
4190 Elderly nutrition (stages of life cycle)

 

5000 —  Medical Nutrition Therapy
5010 Acute (care sites)
5020 Ambulatory (care sites)
5030 Home care (care sites)
5040 Long-term, intermediate, assisted living (care sites)
5050 Rehabilitation (care sites)
5060 Neonates (client population)
5070 Pediatrics (client population)
5080 Adolescents (client population)
5090 Adults (client population)
5100 Elderly (client population)
5110 Allergies, sensitivities (disease/disorder)
5120 Autoimmune diseases, arthritis, lupus (disease/disorder)
5125 Bariatric surgery
5130 Bone diseases, osteoporosis (disease/disorder)
5140 Burns (disease/disorder)
5150 Cancer (disease/disorder)
5160 Cardiovascular disease (disease/disorder)
5170 Critical care, trauma (disease/disorder)
5180 Developmental disorders (disease/disorder)
5190 Diabetes mellitus (disease/disorder)
5200 Disordered eating (disease/disorder)
5210 Dysphagia (disease/disorder)
5220 Gastrointestinal disorders (disease/disorder)
5230 Hematological disorders, anemia (disease/disorder)
5240 Hepatic disorders (disease/disorder)
5250 HIV/AIDS (disease/disorder)
5260 Hypertension (disease/disorder)
5270 Infectious diseases (disease/disorder)
5280 Nutrient deficiencies, Failure to thrive (disease/disorder)
5290 Metabolic disorders, Inborn errors (disease/disorder)
5300 Neurological: stroke, Alzheimer’s, dementia, Parkinson’s, spinal cord injuries (disease/disorder)
5310 Pregnancy complication (disease/disorder)
5320 Psychiatric disorders, anxiety (disease/disorder)
5330 Pulmonary diseases (disease/disorder)
5340 Renal diseases (disease/disorder)
5350 Substance abuse, alcoholism (disease/disorder)
5360 Transplantation (disease/disorder)
5370
5380
Weight management, obesity (disease/disorder)
Wound Care (disease/disorder)
5390 Care planning, documentation, evaluation (nutritional care)
5400 Case management (nutritional care)
5410 Client protocols, clinical guidelines (nutritional care)
5420 Complimentary care, alternative therapies (nutritional care)
5430 End of life care (nutritional care)
5440 Enteral and parenteral nutrition support (nutritional care)
5450 Feeding equipment, tube placement, adaptive utensils
5460 Self-care management (nutritional care)

 

6000 —  Education, Training and Counseling
6010 Behavior change theories, techniques
6020 Counseling, therapy, facilitation skills
6030 Education theories and techniques for adults
6040 Education theories and techniques for children and adolescents
6050 Instructional materials development
6060 Learning needs assessment, learning plan development, evaluation
6070 Interviewing and listening skills
6080 Training, coaching, mentoring

 

7000 —  Business and Management
7010 Business plan development
7020 Conflict management
7030 Contract management
7040 Consultation
7050 Customer focus
7060 Emergency and disaster management
7070 Entrepreneurship, private practice
7080 Financial management
7090 Human resources management, labor relations
7100 Institution/regulatory policies and procedures, CMS, OBRA, Joint Commission, NCQA, OSHA, USDA
7110 Legal issues, malpractice
7120 Marketing
7130 Managed care
7140 Materials management
7150 Negotiation
7160 Quality management
7170 Reimbursement, coverage
7180 Strategic planning
7190 Supervision, crisis management
7200 Team building
7210 Sales, merchandising

 

8000 — Food Service Systems and Culinary Arts
8010 Child and Adult Care Food Program
8015 Cultural/ethnic food and culinary practice
8018 Environmental, agricultural, technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning
8040 Food safety, HACCP, sanitation
8050 Food distribution, service
8060 Food presentation
8070 Food production, purchasing
8080 Food styling
8090 Menu planning, nutrient analysis
8100 Recipe, food development
8110 School foodservice
8120
8130
Sales, merchandising
Sensory perception and evaluation of food and ingredients

 

9000 — Research and Grants
9010 Data analysis, statistics
9020 Evaluation and application of research
9030 Outcomes research, cost-benefit analysis
9040 Proposal development, grant applications
9050 Publication, communications of research outcomes
9060 Research development, design
9070 Research instruments, techniques

 

#FNCE

Twitter Feed

Facebook Feed

Stay Involved

 

Stay Connected