Technical Standards

Students must be able to actively participate in all components of the program, including classroom instruction, laboratory experiences, and supervised practice/clinical rotations. This includes the ability to:

• Attend, engage in, and complete all academic and experiential learning activities in a punctual and timely manner (e.g., lectures, exams, presentations, simulations, labs, and rotations).
• Communicate appropriately, effectively, and professionally with faculty, staff, peers, preceptors, patients, and members of the healthcare team through oral, written, and electronic means.
• Safely navigate classroom, laboratory, food service, and clinical environments.
• Operate and appropriately use industry-standard equipment.
• Lift and transport materials up to approximately 25 pounds as required in food service and clinical settings.
• Adhere to all safety and institutional policies and procedures.
• Maintain personal health and hygiene to ensure the safety of self and others.
• Arrange reliable transportation to and from supervised experiential practice sites in a timely manner.

Students must demonstrate proficiency in oral, written and nonverbal communication. These skills are essential for effective interaction with patients, clients, faculty, preceptors and interdisciplinary healthcare teams. Students must be able to:

• Clearly and accurately convey nutrition-related information to diverse populations, including individuals of varying ages, cultural backgrounds, health literacy levels, and socioeconomic statuses.
• Elicit relevant medical, dietary, and psychosocial histories from patients and clients.
• Document nutrition assessments, interventions, and care plans accurately and in a timely manner within electronic health records (EHRs).
• Communicate effectively during team meetings, interdisciplinary activities, case presentations and professional interactions.
• Recognize and respond appropriately to emotional cues and demonstrate empathy, compassion and professionalism.

Students must be able to observe, interpret, and integrate information from lectures, demonstrations, laboratory activities, community and clinical settings. These skills are essential for nutrition assessment and patient care. Students must be able to:

• Accurately observe patient/client condition, behavior and physical signs relevant to nutrition status.
• Interpret clinical data, including laboratory values, medical histories, and dietary information.
• Read and analyze written and electronic health records (EHRs).
• Utilize sensory skills (visual, auditory, and tactile) necessary to perform dietary assessments, nutrition-focused physical assessments, and evaluate food quality, preparation and safety.

Students must possess sufficient motor function, coordination, and dexterity to perform tasks required in clinical nutrition and food service practice. These include the ability to:

• Conduct nutrition-focused physical exams and basic clinical assessments.
• Collect and interpret biochemical and clinical data using appropriate tools.
• Safely perform food preparation, menu planning, and food service management tasks in laboratory and institutional settings.
• Participate in patient care activities such as nutrition counseling and education.
• Assist with nutrition support procedures under appropriate supervision, where applicable.
• Respond appropriately in clinical or food service environments without compromising safety.

In food laboratory and kitchen environments, students must be able to taste and evaluate a variety of foods, including those containing common allergens (e.g., dairy, gluten). Any dietary restrictions should be discussed with the Program Director prior to enrollment.

Students must demonstrate strong critical thinking, analytical reasoning and problem-solving skills. These abilities are essential for safe and effective nutrition care. Students must be able to:

• Measure, calculate, analyze, synthesize and apply scientific and clinical information.
• Integrate information from multiple sources to develop evidence-based nutrition diagnoses and care plans.
• Interpret clinical data and evaluate patient outcomes.
• Exercise sound clinical judgment in developing and adjusting nutrition interventions.
• Adapt knowledge to new and complex clinical scenarios in a timely manner.

Students must possess the emotional stability, professionalism and interpersonal skills necessary for effective practice in clinical nutrition and dietetics. Students are expected to:

• Demonstrate integrity, accountability, and ethical behavior consistent with the Code of Ethics for the Nutrition and Dietetics profession and institutional policies.
• Maintain patient confidentiality and appropriate professional boundaries.
• Work collaboratively and respectfully within interprofessional teams.
• Exhibit cultural competence and provide patient-centered care.
• Accept constructive feedback, engage in self-assessment, and pursue continuous improvement.
• Manage time effectively and complete responsibilities promptly.
• Maintain composure and effectiveness under stress and during demanding workloads.
• Adapt to stress, workload, changing environments, schedules and clinical situations.
• Demonstrate empathy, compassion and respect for diverse populations.