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California State University, Long Beach
Department of Family and Consumer Sciences

Didactic Program in Dietetics

Core Knoweledge Assessment

Knowledge for Registered Dietitian Nutritionists (KRDNs)

To ensure our students achieve preparatory knowledge to become a registered dietitian nutritionist (RDN), they must obtain a passing grade on all ACEND Core Knowledge assessments based upon the instructor’s rubric assessing student achievement (e.g. "C" or better on an ethics assignment to achieve KRDN 2.2). Students must successfully complete all 22 KRDNs (Knowledge for Registered Dietitian Nutritionists) assessments, as well as obtain “C” grades or better in all DPD-relevant coursework in order to receive a Verification Statement upon graduation. A Verification Statement is an official, signed document confirming that you have successfully completed the DPD program and are ready to complete a dietetic internship.

Upon completion of our DPD, graduates will be able to:

  • KRDN 1.1 - Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
  • KRDN 1.2 -  Use current information technologies to locate and apply evidence-based guidelines and protocols.
  • KRDN 1.3 - Apply critical thinking skills.
  • KRDN 2.1 -  Demonstrate effective and professional oral and written communication and documentation.
  • KRDN 2.2  - Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
  • KRDN 2.3 - Assess the impact of a public policy position on nutrition and dietetics practice.
  • KRDN 2.4  - Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
  • KRDN 2.5 - Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
  • KRDN 2.6 - Demonstrate an understanding of cultural competence/sensitivity.
  • KRDN 2.7 - Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
  • KRDN 2.8 - Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
  • KRDN 3.1 - Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
  • KRDN 3.2 - Develop an educational session or program/educational strategy for a target population.
  • KRDN 3.3 - Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
  • KRDN 3.4 - Explain the processes involved in delivering quality food and nutrition services.
  • KRDN 3.5 - Describe basic concepts of nutritional genomics.
  • KRDN 4.1 - Apply management theories to the development of programs or services.
  • KRDN 4.2 - Evaluate a budget and interpret financial data.
  • KRDN 4.3 - Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
  • KRDN 4.4 - Apply the principles of human resource management to different situations.
  • KRDN 4.5 - Describe safety principles related to food, personnel and consumers.
  • KRDN 4.6 - Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.