Acend Competency Checklist

ACEND Competency Checklist
Intern Name:
SGS Dietetic Internship
Jenna Godfrey
Include a description and date of completion for all activities that fulfill the ACEND Competencies/Learning Outcomes. Refer to practicum
handbooks for detailed assignments/suggested activities and their related competencies.
CRD #
CRD 1.1 Select indicators of
program quality and/or customer
service and measure achievement
of objectives program quality
and/or customer service and
measure achievement of objectives
program quality and/or customer
service and measure achievement
of objectives
Description of Activities
FSM: Completing the process improvement project largely
incorporated aspects of program quality and customer service.
The implementation of universally free breakfast in the
classroom had a lot of production efficiency-related issues. The
research and data analyzed as part of the project allowed me to
assess program quality and customer service through measures
such as meals per labor hour. The menu/theme meal project also
enabled me to assess program quality through the analysis of
current and past menus, meal items, recipes, nutritional quality,
as well as production efficiency. Additionally, reviewing the
food service department budgeting, cost analysis procedures and
forecasting methods allowed me to further assess the overall
School Breakfast and National School Lunch programs. Lastly,
attending meetings throughout the rotation provided me with
more observations of program quality assessment through the
discussions of various issues within the kitchens and how to
resolve them.
Date Completed
9/1/15
9/3/15
9/30/15
10/9/15
10/21/15
10/29/15
Page 1 of 16
CRD #
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
Intern Name:
Jenna Godfrey
FSM: By completing the process improvement project, I was
able to conduct research on current best practices and compare
it with the practices of my facility. Based on this research, I
developed a tool to improve the practices of the facility in
implementing a universal free breakfast in the classroom
program.
Outpatient: Reviewed and discussed with preceptor the
centers standards of care and documentation process. These
were also reinforced throughout the rotation, as I was able to
observe patient counseling sessions several times per day.
Additionally, I was able to observe one inpatient consultation
and gained some insight into the differences between the two
settings (outpatient vs. inpatient). Lastly, I completed one NCP
form on a patient using counseling session observations and
charts/medical history.
LTC: Reviewed and discussed with preceptor the background of
the nutrition care process and how it has been applied into the
dietetics practice at their long term care facility (e.g. NCP
converted into Matrixcare software in the form of nutrition
assessments and care planning)
Clinical: Referenced practice guidelines in the Nutrition Care
Manual for each inpatient case when estimating nutrient needs
and developing PES statements. Completed two case studies on
diabetes and cardiovascular disease using the Nutrition Care
Manual as a reference. Researched the most updated practice
guidelines as per the international consensus statement for MNT
in acute pancreatitis for my clinical case study assignment.
Date Completed
9/30/15-11/6/15
11/9/15
11/19/15
11/9/15-11/23/15
11/30/15-12/11/15
1/18/16-4/1/16
Page 2 of 16
CRD #
CRD 1.3 Justify programs,
products, services and care using
appropriate evidence or data
Intern Name:
Jenna Godfrey
FSM: Process improvement project: analyzed production
efficiency and justified process improvement through issues
with meals per labor hour.
Purchase order: reviewed facilitys purchasing specifications
(BIDS), participated in updating computer records to match new
BIDS and products, discussed frequency of ordering food and
non-food items with kitchen manager, reviewed forecasting
methods with food service director and kitchen manager, and
utilized/learned the NutriKids software system for entering
BIDS/reviewing inventory/ordering.
Inventory/receiving/storage: reviewed inventory, receiving and
storage procedures with kitchen manager including records &
forms used, inspection of goods, allocation process (e.g. send
excess product to other schools as needed), and controlling of
costs through cross-examining recipes, BIDS and inventory.
Menu/theme meal project: reviewed facilitys regulations (NYS
guidelines) for NSLP to develop menu and theme meal.
Discussed with preceptor the potential limitations in labor
productivity and equipment when selecting recipes. Analyzed
final menu and theme meal recipes for meeting nutritional
guidelines set forth by the NSLP.
Clinical: Justified estimated nutrient needs and nutrition
diagnoses in the Nutrition Care Process using the Nutrition Care
Manual.
Date Completed
8/31/15-9/4/15
9/30/15-11/6/15
10/25/15
10/29/15
10/30/15
1/18/16-4/1/16
Page 3 of 16
CRD #
CRD 1.4 Evaluate emerging
research for application in
dietetics
CRD 1.5 Conduct projects using

appropriate research
methods, ethical
procedures and statistical
analysis
Intern Name:
Jenna Godfrey
Date Completed
FSM: Through the process improvement project, I gathered

research relating to the universal free breakfast in the classroom
program in terms of best practices. I then evaluated the research
and compared findings of best practices to those currently being
practiced at my facility.
LTC: Evaluated calorie, protein, and fluid needs in the elderly
for use in calculating estimated needs and seeing if actual intake
met those needs. Researched emerging evidence on the
guidelines for estimating needs for elderly populations in long
term care settings (e.g. 1.0 g/kg protein, but increased when
patient has pressure ulcer/decreased when patient has CKD)
Clinical: Utilized the Nutrition Care Manual for reference when
conducting nutrition assessments on patients in the hospital
setting. Researched practice guidelines and studies on acute
pancreatitis through PubMed and EAL for clinical case study
assignment.
9/30/15-11/6/15
11/30/15-12/3/15
1/18/16-4/1/16
FSM: The process improvement project incorporated aspects of

research methods, ethics and statistical analysis. I was able to
utilize a case-study design for conducting my research and
developed data collection tools for my methods. I followed
ethical procedures in terms of avoiding human interaction when
collecting data as this project was not IRB approved and needed
to be objective. When evaluating the efficiency of processes
between schools, I conducted statistical analyses using meals
per labor hour as well as comparative models.
Clinical: Utilized PubMed and EAL when researching practice
guidelines and studies for clinical case study assignment on
acute pancreatitis.
9/30/15-11/6/15
1/18/16-4/1/16
Page 4 of 16
CRD #
CRD 2.1 Practice in compliance
with current federal
regulations and state
statutes and rules, as
applicable and in
accordance with
accreditation standards and
the Scope of Dietetics
Practice and Code of Ethics
for the Profession of
Dietetics
Intern Name:
Jenna Godfrey
FSM: The process improvement project allowed me to develop
tools for best practices in compliance with federal regulations
outlined in the School Breakfast Program. Additionally, the
menu/theme meal project allowed me to practice foodservice
procedures of developing recipes and serving students while in
compliance with federal regulations outlined in the National
School Lunch Program. Additionally during this rotation, I
toured the facilities, met with personnel, and reviewed the
wellness policies, mission statements, and processes involved in
the food service department. I worked several relevant positions
including foodservice kitchen staff (servers, cooks, preparation,
dishwashing, etc.) and managers.
LTC: Reviewed policy and procedures of facilitys dietetics
practice, which are guided by state regulations. For instance,
RDs must screen newly admitted patients within 3 days and
complete a full initial assessment within 5 days. There are also
regulations for determining low-high risk patients and how
often each type of patient must be assessed (e.g. low risk
assess every 90-92 days).
Clinical: Practiced MNT as an intern in the hospital setting in
compliance with HIPAA and facility policies/procedures for
dietetics practice. E.g. reviewed policies for acuity levels (1, 2,
or 3) and conducted assessments in compliance with these
policies by prioritizing assessments based on level of acuity.
Date Completed
9/1/15, 9/4/15-9/10/15
9/24/15, 10/2/15, 10/5/15
9/30/15-11/6/15
10/25/15
10/29/15
12/2/15
1/18/16-4/1/16
Page 5 of 16
CRD #
CRD 2.2 Demonstrate professional
writing skills in preparing
professional
communications
CRD 2.3 Design, implement and

evaluate presentations to a
target audience
Intern Name:
Jenna Godfrey
Date Completed
FSM: The in-service training project allowed me to demonstrate

professional skills in preparing professional communications.
This project consisted of developing a training presentation on
time-temperature control methods in food safety. The
11/6/15
presentation was then disseminated to foodservice staff as a
1/18/16-4/1/16
refresher for maintaining and complying with the food safety
policies of the district.
Clinical: Clinical case study paper
FSM: The in-service training project incorporated designing,

implementing and evaluating a presentation to a target audience.
I developed this training module based on the No Time to
Train series to foodservice staff as a refresher in food safety. I
then presented the training module to foodservice personnel and
evaluated the quality of my presentation with my preceptor.
Clinical: Developed and presented clinical case study on acute
pancreatitis to RD staff at hospital.
11/6/15
4/1/16
Page 6 of 16
CRD #
CRD 2.4 Use effective education
and counseling skills to
facilitate behavior change
CRD 2.5 Demonstrate active

participation, teamwork
and contributions in group
settings
Intern Name:
Jenna Godfrey
Date Completed
FSM: The in-service training project allowed me to use

effective education and counseling skills to facilitate the change
of current food safety practices. This was developed as a
refresher course in time-temperature control, as current
practices were not reflective of what should be done to ensure
safe food temperatures.
Clinical: Conducted diet educations using the handouts and
guidelines provided in the Nutrition Care Manual for various
disease states such as diabetes and CHF to patients in the
hospital. Assessed patients state of change through strategically
planned interview questions to tailor diet education
appropriately in order to facilitate realistic behavior change.
11/6/15
1/18/16-4/1/16
FSM: Working all relevant positions within the foodservice

department allowed me to demonstrate active participation,
teamwork and contributions in group settings. I assisted
breakfast and lunch production, worked alongside staff, and was
trained to handle the POS system. All of these activities were
done in group settings and greatly emphasized teamwork.
Clinical: Worked with RD staff to tackle patient assessment lists
contributed to the completion of assessments each day during
clinical rotation by conducting patient interviews and
completing NCP independently, then reporting work back to
RD.
9/4/15-9/10/15
9/24/15
10/2/15 & 10/5/15
10/29/15
1/18/16-4/1/16
Page 7 of 16
CRD #
CRD 2.6 Assign appropriate 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
Intern Name:
Jenna Godfrey
Date Completed
LTC: Reviewed the responsibilities of nursing staff vs. nutrition

staff (DTR, RD). For instance, dehydration risk and the
assessments of actual food/fluid intake are the responsibilities of
the nursing staff, which then the nutrition staff review and
analyze to see if residents are meeting their estimated nutrient
11/30-12/11/15
needs.
1/18/16-4/1/16
Clinical: Reviewed the responsibilities of nursing staff vs. RDs
in the clinical setting. Discussed responsibilities of DTRs,
dietary clerks, and other foodservice personnel in relation to
RDs and the practice of MNT.
LTC: I touched on the referral process during my LTC rotation
through the various nutrition assessments conducted. On each
assessment, there is a referral section for speech therapy, dental,
and occupational/physical therapy. There wasnt a need for an
actual referral because many of these areas were already
completed prior to the nutrition assessment. This would only be
applicable during a quarterly/follow-up nutrition assessment in
the case that a resident appeared to have difficulty
chewing/swallowing and would need a consult for that.
Clinical: Several times during my clinical rotation I was able to
refer patients to outpatient nutrition counseling services based
on their level of interest. This specifically occurred during diet
educations.
12/7/15-12/11/15
1/18/16-4/1/16
Page 8 of 16
Intern Name:
Jenna Godfrey
CRD #
CRD 2.8 Apply leadership skills to

achieve desired outcomes
FSM: Shadowed a kitchen manger and discussed the details of

management; worked relevant kitchen positions; participated in
entering and modifying BIDS; participated and reviewed
inventory procedures using NutriKids software system;
completed the menu/theme meal project in which I led the
production and service of a new recipe; developed and
presented an in-service training to staff on time-temperature
control methods in food safety
Clinical: Applied leadership skills by working independently to
complete initial and reassessments in the hospital setting (e.g.
often took initiative to discuss cases with RNs to get a bigger
picture of what was going on with the patient nutritionally).
CRD 2.9 Participate in professional

and community
organizations
CRD 2.10 Establish collaborative

relationships with other
health professionals and
support personnel to
deliver effective nutrition
services
Date Completed
9/1/15
9/4/15-9/10/15
9/24/15, 10/2/15, 10/5/15
9/30/15-11/6/15
10/15/15
10/25/15
10/29/15
11/6/15
1/18/16-4/1/16
*PENDING: American Dairy Council Summit on April 27th
FSM: Worked with foodservice staff members throughout the

rotation to complete various activities and projects (e.g. learning
kitchen procedures, completing the theme meal project/PI
project, etc.); toured the facilities within the district; reviewed
the wellness policy and policies of the foodservice department;
completed the menu/theme meal project in which I worked
directly with kitchen managers and foodservice staff; observed
several hiring interviews
LTC: collaborated with nursing staff to better assess
nutritional/dietary status of patients when conducting initial and
quarterly assessments
Clinical: Discussed cases with RNs and MDs to obtain more
nutritional information on patients that may have not been able
to provide much. This information along with that provided by
the patients were incorporated in the nutrition assessments.
8/31/15-11/6/15
12/7/15-12/11/15
1/18/16-4/1/16
Page 9 of 16
CRD #
CRD 2.11 Demonstrate
professional attributes
within various
organizational cultures
Intern Name:
Jenna Godfrey
FSM: Identified and completed my process improvement
project; worked all relevant foodservice positions; participated
in entering and modifying BIDS; participated in and reviewed
inventory procedures using NutriKids software system;
completed the menu/theme meal project; attended and
participated in several meetings (e.g. managers meeting,
wellness committee meetings); observed several hiring
interviews
Clinical: Worked with various nutrition/foodservice personnel
in the clinical setting including DTRs, dietary clerks, and
foodservice employees.
Date Completed
9/1/15
9/4/15-9/10/15
9/24/15, 10/2/15, 10/5/15
9/30/15-11/6/15
10/15/15
10/25/15
10/29/15
11/6/15
1/18/16-4/1/16
CRD 2.12 Perform self assessment,

develop goals and
objectives and prepare a
draft portfolio for
professional development
as defined by the
Commission on Dietetics
CRD 2.13 Demonstrate negotiation
skills
Page 10 of 16
CRD #
CRD 3.1 Perform the Nutrition Care
Process (a through e
below) and use
standardized nutrition
language for individuals,
groups and populations of
differing ages and health
status, in a variety of
settings
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
CRD 3.1.b Diagnose nutrition

problems and create
problem, etiology, signs
and symptoms (PES)
statements
Intern Name:
Jenna Godfrey
Date Completed
Outpatient: completed one NCP form for a patient with

diabetes, utilized the IDNT diagnostic codes and descriptions
when creating PES statements, based assessment on PMH,
current and past food intake patterns, current and past
perceptions/behavioral issues, as well as lab work.
LTC: completed 4 nutrition assessments & NCP forms.
Clinical: Completed nutrition assessments and reassessments
using the Nutrition Care Process outlined in the facilitys EMR
for a variety of patient populations and disease states daily
during my clinical rotation.
11/19/15
12/7/15-12/11/15
1/18/16-4/1/16
Outpatient: completed the NCP form on one patientassessed

nutritional status based on past medical history, progress notes,
and lab work as well as current issues.
LTC: completed 4 nutrition assessments, care plans & MDS
forms.
Clinical: Conducted nutrition assessments based on acuity level
using the NCP at each of the three facilities during my clinical
rotation.
11/19/15
12/7/15-12/11/15
1/18/16-4/1/16
Outpatient: completed NCP assessment of one patient:

diagnosed nutrition problem and created a PES statement
LTC: completed a total of 4 nutrition assessments (2 initial and
2 quarterly assessments): diagnosed nutrition problems and
created PES statements
Clinical: Created PES statements for each initial nutrition
assessment daily during clinical rotation.
11/19/15
12/7/15-12/11/15
1/18/16-4/1/16
Page 11 of 16
CRD #
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
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
Intern Name:
Jenna Godfrey
Date Completed
Outpatient: completed NCP assessment of one patient included

diet education intervention with specific recommendations for
improvement
LTC: completed NCP assessments including plan of care
approaches/interventions specific to each patients PES
Clinical: Created interventions based on nutrition diagnoses for
each nutrition assessment daily during clinical rotation. This
included diet educations, supplement orders, etc.
11/19/15
12/7/15-12/11/15
1/18/16-4/1/16
Outpatient: completed NCP assessment of one patient included

monitoring and evaluating factors based on PES
LTC: completed NCP assessments of four patients including
creating monitoring and evaluating factors based on PES and
interventions: quarterly assessments allowed me to actually
monitor/evaluate goals being met from last review
Clinical: Identified indicators for monitoring and evaluating
patient nutritional status during completion of initial nutrition
assessments. Evaluated patients during reassessments based on
these monitoring indicators and patient goals.
11/19/15
12/7/15-12/11/15
1/18/16-4/1/16
Outpatient: completed NCP form (although this is not the

format my preceptor uses; she enters progress notes onto a
computer software system that gets forwarded to the MD)
LTC: Completed initial & quarterly assessments (entered into
Matrixcare system), MDS 3.0 section K, plan of care with goals
and interventions included, and NCP forms based on
assessments and POC.
Clinical: Received formal EMR training during second week of
clinical rotation. Documented in EMR for each initial and
reassessment as well as diet educations thereafter.
11/19/15
12/7/15-12/11/15
1/18/16-4/1/16
Page 12 of 16
CRD #
CRD 3.2 Demonstrate effective
communications skills for
clinical and customer
services in a variety of
formats
CRD 3.3 Develop and deliver

products, programs or
services that promote
consumer health, wellness
and lifestyle management
CRD 3.4 Deliver respectful,

science-based answers to
consumer questions
concerning emerging
trends
CRD 3.5 Coordinate procurement,
production, distribution
and service of goods and
services
Intern Name:
Jenna Godfrey
LTC: interviewed patients during initial and quarterly
assessments; gathered information on current & usual food
intake, current & usual body weight, food preferences,
chewing/swallowing status, etc.
Clinical: Conducted patient interviews daily with each initial
nutrition assessment and reassessmentpracticed and
strengthened interviewing skills throughout rotation. Discussed
cases with other medical staff including RNs and MDs.
Date Completed
12/7/15-12/11/15
1/18/16-4/1/16
FSM: pi project, menu/theme meal project, smoothie taste

testing
Outpatient: observed diabetes management counseling sessions
and classes
LTC: performed nutrition assessments and developed
12/7/15-12/11/15
recommendations for improvement (e.g. start patient on an
1/18/16-4/1/16
Ensure supplement to improve energy/protein intake)
Clinical: Performed nutrition assessments and developed
recommendations for improvement (e.g. supplements to
improve PO intake). Conducted diet educations as part of
interventions or MD consultations.
Outpatient: observed preceptor respond to patient questions
concerning current nutrition-related trends
Clinical: Conducted diet educations using the guidelines and
handouts provided in the Nutrition Care Manual.
11/9/15-11/23/15
1/18/16-4/1/16
FSM: Participated in BID entries and modifications using

NutriKids software system; worked in the kitchens to produce
breakfast and lunch meals to the students.
9/4/15-9/10/15
9/24/15, 10/2/15, 10/5/15
Page 13 of 16
CRD #
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
CRD 4.1 Participate in
management of human
resources
CRD 4.2 Perform management

functions related to safety,
security and sanitation
that affect employees,
customers, patients,
andinfood
CRD 4.3 facilities
Participate
public policy
activities, including both
legislative and regulatory
initiatives
CRD 4.4 Conduct clinical and
customer service quality
management activities
Intern Name:
Jenna Godfrey
Date Completed
FSM: developed theme meal and one-week menu recipes;

evaluated recipes based on cost and nutritional quality (to meet
nutritional regulations of NSLP), reviewed acceptability of
recipes by students based on age group and ethnic diversity,
evaluated recipes based on the health needs of the students (e.g.
more protein, vegetables, whole grains)
Clinical: Evaluated and calculated EN formulas for patients in
need of tube-feeding.
10/25/15
1/18/16-4/1/16
FSM: observed several hiring interviews; discussed issues with

labor turnover with preceptor
10/15/15
FSM: Theme meal project, reviewed sanitation procedures, inservice training on time & temperature controls in food safety
10/25/15, 10/29/15, 11/6/15
FSM: participated in wellness committee meetings where

school districts wellness policy was reviewed and revised to
reflect current practices and needs
9/2/15, 10/7/15, 11/4/15
FSM: Completing the PI project allowed me to develop and

improve current practices of implementing universally free
breakfast in the classroom.
LTC: Conducted meal rounds and meal tray audits to assess the
quality of food provided to residents.
Clinical: Assisted in the PI project at first clinical facility by
entering data on excel spreadsheets.
9/30/15-11/6/15
12/4/15
1/25/16-2/19/16
Page 14 of 16
Intern Name:
CRD #
CRD 4.5 Use current informatics
technology to develop,
store, retrieve and
disseminate information
and data
Jenna Godfrey
Date Completed
FSM: Nutrikids software for inventory, BIDS, nutrient analysis,

recipes, menu planning
LTC: Matrix care for nutrition assessments, care planning and
MDS forms; DFM for patient risk level, menu planning
Clinical: EMR for documentation of patient information,
nutrition assessments, reassessments, diet educations, and
supplement/diet orders.
9/3/15-10/25/15
12/7/15-12/11/15
1/18/16-4/1/16
FSM: PI Project
9/30/15-11/6/15
CRD 4.7 Propose and use

procedures as appropriate
to the practice setting to
reduce waste and protect
the environment
FSM: Menu/theme meal project
10/25/15
CRD 4.8 Conduct feasibility studies

for products, programs or
services with
consideration of costs and
benefits.
10/25/15
FSM: PI Project & menu/theme meal project
9/30/15-11/6/15
10/25/15
10/25/15
CRD 4.6 Analyze quality, financial

or productivity data and
develop a plan for
intervention
CRD 4.9 Analyze financial data to

assess utilization of
resources
CRD 4.10 Develop a plan to

provide or develop a
product, program or
service that includes a
budget, staffing needs,
equipment and supplies
Page 15 of 16
CRD #
CRD 4.11 Code and bill for
dietetic/nutrition services
to obtain reimbursement
from public or private
insurers.
Intern Name:
Jenna Godfrey
Outpatient: I reviewed this during my outpatient rotation. My
preceptor and I reviewed the coding and billing procedures for
their nutrition counseling sessions and diabetes management
classes. The ICD-10 codes are used frequently at this outpatient
facility, and billing can vary based on what education the
patients received (e.g. did they receive meter counseling,
sensors, pump training?). The charges can vary based on patient
insurance.
Coding and billing assignment
Date Completed
11/9/15-11/23/15
Page 16 of 16

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SGS Dietetic Internship