Topic 2 - Professionalism & ethics

TOPIC 3 - Communication & Collaboration


TOPIC 1 - Food & Nutrition Expertise


TOPIC 7 - Food Provisions


TOPIC 6 - Population Health Promotion


TOPIC 4 - Management & Leadership


TOPIC 5 - Nutrition Care


TOPIC 2 - Professionalism & Ethics


TOPIC 8 - Research [Bonus]


BACK TO DASHBOARD

  • Nutrition Education: nutrition policy and guidelines (e.g. refer to the Health Canada website)
  • Nutrition Standards: e.g. DRIs, Canada’s Food Guide
  • Practice Guidelines: e.g. documentation, ethical/legal issues, sharing information with colleagues, confidentiality
  • Professional Standards / Scope of Practice: e.g. feeding the terminally ill, consent issues, abuse prevention
  • Public Policy: e.g. nutrition labelling
  • Quality Assurance: tools, process, indicators, systems (e.g. HACCP [Hazard Assessment Critical Control Point], CQI [Continuous Quality Improvement] / TQM [Total Quality Management], Risk Management)


a. Nutrition Care Process (NCP) BONUS

The NCP Model: overview and related systems
Nutrition Screening: rationale, process, and tools
Nutrition Assessment: obtaining and interpreting relevant data
  1. Medical history, dietary assessment, body composition, anthropometric assessment, physical assessment, biochemical assessment, psychosocial assessment
Nutrition Diagnosis: determining nutrition diagnosis
  1. Nutrition diagnosis vs medical diagnosis, nutrition diagnostic label domains, prioritizing, PES statements
Nutrition Intervention: creating and implementing a nutrition care plan
  1. Planning, nutrition prescription, implementation, SMART goals
Nutrition Monitoring & Evaluation: monitor and evaluate outcomes of plan
  1. Indicators, positive/negative outcomes, updating nutrition diagnosis

i.
ii.
iii.


iv.


v.

vi.

Topics (Study Guide):

b. Nutrition Education

Topics (Study Guide):

Health Canada Food & Nutrition Topics
  1. Directory of various topics: CFG, food labels, food safety, food and safety standards, food recalls/outbreaks, nutrients in foods, supplemented foods, fortified foods, genetically modified foods, nutrition science/research, food allergies, legislation/guidelines/policies, cellular agriculture

i.

Health Canada - Food & Nutrition
Below is a list of all of the food and nutrition related items governed by Health Canada with a link to learn more within Health Canada’s website.

  • Canada’s Food Guide (CFG): Food guide snapshot, recipes and cooking skills, tips for healthy eating, resources. Learn more.
  • Food labels: Understanding food labels, food label changes, labelling requirements. Learn more.
  • Food safety: Food safety tips, safe temperatures, vulnerable populations, milk and infant. Learn more.
  • Food and safety standards: Manufacturing and production, importing and exporting, testing and inspection, packaging and distribution, catering, restaurants, and retail. Learn more.
  • Food recalls, risks, and outbreaks: Recalls and alerts, investigations, public health notices, food poisoning and other risks, monitoring and surveillance. Learn more.
  • Nutrients in foods: Information on nutrients, fats and vitamins that are found on the nutrition facts table on packaged foods. Learn more.
  • Supplemented foods: Prepackaged foods with added vitamins, minerals, amino acids, caffeine. Labels, regulations, report a concern. Learn more.
  • Fortified foods: Foods with added vitamins, mineral nutrients and amino acids (fortified foods), and Canada’s approach to fortification. Learn more.
  • Genetically modified foods and other novel foods: Safety and labelling of genetically modified foods, completed safety assessments, requesting a novelty determination, transparency initiative. Learn more.
  • Nutrition science and research: Measure or plan a healthy diet, nutrient values, food and nutrition surveillance, health and nutrition surveys, food security, reports. Learn more.
  • Food allergies and gluten-related disorders: Common food allergies, gluten-related disorders like celiac disease, how to avoid a reaction. Learn more.
  • Legislation, guidelines, and policies: Health Canada establishes standards for the safety and nutritional quality of all food sold in Canada. Learn more.
  • Cellular agriculture: The production of foods such as those usually derived from animals (meat, seafood, eggs, milk products) using alternative methods instead of live animals. Learn more.



c. Nutrition Standards

Topics (Study Guide):

Canada’s Food Guide (CFG): snapshot, food choices, eating habits
Dietary Reference Intake (DRIs): EAR, RDA, AI, UL, AMDR, CDRR; DRI tables for macronutrients, vitamins, and minerals

i.
ii.

d. Jurisprudence & Professional Practice

Topics (Study Guide):

Jurisprudence & Professional Practice: boundary crossing, confidentiality & privacy, conflict of interest, consent, collaboration & communication, client-centered care, private practice, record keeping, scope of practice & controlled acts, virtual care & social media, workplace issues, ethics, mandatory reports
Professional Obligations: use of RD title, professional liability insurance, quality assurance, member information

i.



ii.

e. Public Policy

Topics (Study Guide):

Nutrition Labelling: nutrition facts table, ingredient list, nutrient content claims, health claims
Fortification: fortification and enrichment, mandatory and voluntary fortification

i.
ii.

Nutrient Content Claims Table

Health Claims on Food Labels

List of Mandatory and Voluntary Fortification of Food

f. Quality Assurance

Topics (Study Guide):

Quality Systems: TQM (Total Quality Management), CQI (Continuous Quality Improvement), HACCP (Hazard Analysis Critical Control Point)
Quality Tools: six sigma, kaizen philosophy, lean method, reengineering, theory of constraints

i.

ii.

Next → Topic 3: Communication & collaboration

Back to Top of Page

INA BENKOVA RD