UAND Annual Meeting Poster Presentations
Use this form to enter your proposal for presenting a poster
Name of Presenter (include degrees if you wish)
*
Email Address
*
Phone Number
Mailing Address
Institution/Department
Abstract Category
*
Research
Project or Program
Innovations in Nutrition and Dietetics Practice or Education
Presenter/Author Category
*
Undergraduate Student
Graduate Student
Professional Dietitian
Presentation Title
Author(s)
Abstract (250 words or less)
*
0/250
Performance Indicators
Please select one, and no more than three, performance indicators.
Performance Indicator 1
1.1 Demonstrates and maintains competence in practice.
1.2 Demonstrates integrity in personal and organizational behaviors and practices.
1.3 Recognizes and manages situations with ethical implications.
1.4 Respects client autonomy to make decisions about proposed services.
1.5 Recognizes and maintains appropriate relationships and boundaries.
1.6 Adheres to confidentiality and privacy legislations, standards, and policies.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups, and populations.
1.8 Demonstrates sustainable practices that are socially responsible, efficient, effective, and environmentally friendly.
2.1 Adapts communication methods and skills to meet the needs of audiences.
2.2 Demonstrates effective communication skills.
2.3 Collaborates with inter- and intra-professional team members to achieve common goals and to optimize delivery of services.
2.4 Employs strategies for and facilitates team building skills.
3.1 Demonstrates and applies leadership skills.
3.2 Advocates for and participates in activities that support advancement of the profession.
3.3 Advocates for nutrition and dietetics services and resources for clients and populations.
4.1 Demonstrates sound professional judgment and strategic thinking in practice.
4.2 Exercises critical thinking when faced with opportunities and challenges.
5.1. Proficiently uses electronic platforms, health information technology (HIT) and internet-based platforms consistent with role and responsibilities.
5.2 Utilizes health information technology (HIT) according to organizational needs and workplace policies and procedures.
5.3 Demonstrates ethical and professional behaviors when using technology.
6.1 Participates in and leads research initiatives following ethical and scientifically sound research methodology.
6.2 Collects and interprets research data to advance knowledge and practice, and to enhance effectiveness of services.
6.3 Disseminates research findings to support knowledge translation.
6.4 Engages in scholarly activities through critical inquiry, continuous learning, application of evidence to practice, and support of research activities.
6.5 Leads or supports activities related to the development or management of academic programs.
6.6 Designs and analyzes program curricula that align with program goals, objectives and competencies.
6.7 Leads or assists with course design, development, implementation and evaluation of learning activities.
6.8 Applies pedagogy principles and models to planning, implementation and evaluation of learning outcomes.
7.1 Identifies, analyzes and manages risks, adverse events, and safety to self, staff, clients and public.
7.2 Applies principles, standards, regulations and organizational policies to promote food safety.
7.3 Develops, implements and adheres to infection prevention and control policies and practices.
7.4 Participates in and leads quality control and improvement activities to improve delivery of services.
8.1 Interprets and applies current food and nutrition science in nutrition and dietetics practice.
8.2 Applies current knowledge and skill in the management of a variety of diseases and clinical conditions.
8.3 Applies the required knowledge and skill for safe and effective sports nutrition and dietetics practice and exercise training.
8.4 Critically evaluates the safety and efficacy of integrative and functional medicine approaches and interventions.
8.5 Demonstrates and applies knowledge of culinary practices, taking into consideration the needs and goals of clients/patients/population.
9.1 Recognizes and applies learning theories and principles in practice.
9.2 Establishes, develops and implements program outlines and learning plans to meet the needs of individuals, groups, communities and populations.
9.3 Designs, selects and implements education strategies to meet the learning needs of individuals, groups, communities and populations.
9.4 Provides nutrition and dietetic education to a variety of individuals, groups and populations.
9.5 Evaluates the achieved learning and delivery methods when delivering education to individuals, groups and populations.
9.6 Applies behavior theories in nutrition counseling.
10.1 Conducts nutrition screening to identify individuals who require a nutrition assessment.
10.2 Conducts a nutrition assessment to establish nutrition diagnoses, prescriptions, and care plans.
10.3 Establishes and implements evidence-based nutrition interventions to address PES statements and client/patient goals.
10.4 Prescribes, recommends and administers nutrition-related pharmacotherapy to support optimal patient/client outcomes according to standard of practice, legislation and organizational policies.
10.5 Monitors nutrition care plans to ensure individual health goals are achieved.
10.6 Documents and maintains records according to the Standards of Practice for the RDN, legislation, regulations and organizational policies.
11.1 Leads or participates in the development of products and/or services related to food, nutrition, equipment and systems.
11.2 Applies knowledge of evidence-based literature and research to support the marketing, advertising and sale of product and services.
11.3 Incorporates key sale’s principles, ensuring integrity of self, employer and the nutrition and dietetics profession.
11.4 Develops advertising messages and materials in a professional and ethical manner.
12.1 Advocates for health promotion and disease prevention in communities, in populations and globally.
12.2 Conducts a needs assessment to support the development and implementation of nutrition and dietetics or health promotion programs, initiatives or interventions.
12.3 Designs and develops community and population health programs, interventions or initiatives to meet the needs of communities and/or populations.
12.4 Identifies and prioritizes agricultural issues and takes action to ensure sustainable food systems, prevention and wellness programs and initiatives.
13.1 Analyzes, designs and monitors foodservice systems to optimize operations.
13.2 Develops, implements and evaluates recipes and menus for food production in delivery systems.
13.3 Develops, manages, and demonstrates accountability for operational budgets in foodservice systems.
13.4 Engages in activities related to foodservice procurement, storage, production and distribution.
14.1 Employs principles of productivity to optimize safe, ethical, and efficient resource utilization.
14.2 Applies principles of financial management to support and achieve budgetary goals.
14.3 Applies principles of project management to achieve goals and objectives.
14.4 Coordinates human resource activities, adhering to labor agreements, organizational policies and applicable legislation.
Performance Indicator 2
1.1 Demonstrates and maintains competence in practice.
1.2 Demonstrates integrity in personal and organizational behaviors and practices.
1.3 Recognizes and manages situations with ethical implications.
1.4 Respects client autonomy to make decisions about proposed services.
1.5 Recognizes and maintains appropriate relationships and boundaries.
1.6 Adheres to confidentiality and privacy legislations, standards, and policies.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups, and populations.
1.8 Demonstrates sustainable practices that are socially responsible, efficient, effective, and environmentally friendly.
2.1 Adapts communication methods and skills to meet the needs of audiences.
2.2 Demonstrates effective communication skills.
2.3 Collaborates with inter- and intra-professional team members to achieve common goals and to optimize delivery of services.
2.4 Employs strategies for and facilitates team building skills.
3.1 Demonstrates and applies leadership skills.
3.2 Advocates for and participates in activities that support advancement of the profession.
3.3 Advocates for nutrition and dietetics services and resources for clients and populations.
4.1 Demonstrates sound professional judgment and strategic thinking in practice.
4.2 Exercises critical thinking when faced with opportunities and challenges.
5.1. Proficiently uses electronic platforms, health information technology (HIT) and internet-based platforms consistent with role and responsibilities.
5.2 Utilizes health information technology (HIT) according to organizational needs and workplace policies and procedures.
5.3 Demonstrates ethical and professional behaviors when using technology.
6.1 Participates in and leads research initiatives following ethical and scientifically sound research methodology.
6.2 Collects and interprets research data to advance knowledge and practice, and to enhance effectiveness of services.
6.3 Disseminates research findings to support knowledge translation.
6.4 Engages in scholarly activities through critical inquiry, continuous learning, application of evidence to practice, and support of research activities.
6.5 Leads or supports activities related to the development or management of academic programs.
6.6 Designs and analyzes program curricula that align with program goals, objectives and competencies.
6.7 Leads or assists with course design, development, implementation and evaluation of learning activities.
6.8 Applies pedagogy principles and models to planning, implementation and evaluation of learning outcomes.
7.1 Identifies, analyzes and manages risks, adverse events, and safety to self, staff, clients and public.
7.2 Applies principles, standards, regulations and organizational policies to promote food safety.
7.3 Develops, implements and adheres to infection prevention and control policies and practices.
7.4 Participates in and leads quality control and improvement activities to improve delivery of services.
8.1 Interprets and applies current food and nutrition science in nutrition and dietetics practice.
8.2 Applies current knowledge and skill in the management of a variety of diseases and clinical conditions.
8.3 Applies the required knowledge and skill for safe and effective sports nutrition and dietetics practice and exercise training.
8.4 Critically evaluates the safety and efficacy of integrative and functional medicine approaches and interventions.
8.5 Demonstrates and applies knowledge of culinary practices, taking into consideration the needs and goals of clients/patients/population.
9.1 Recognizes and applies learning theories and principles in practice.
9.2 Establishes, develops and implements program outlines and learning plans to meet the needs of individuals, groups, communities and populations.
9.3 Designs, selects and implements education strategies to meet the learning needs of individuals, groups, communities and populations.
9.4 Provides nutrition and dietetic education to a variety of individuals, groups and populations.
9.5 Evaluates the achieved learning and delivery methods when delivering education to individuals, groups and populations.
9.6 Applies behavior theories in nutrition counseling.
10.1 Conducts nutrition screening to identify individuals who require a nutrition assessment.
10.2 Conducts a nutrition assessment to establish nutrition diagnoses, prescriptions, and care plans.
10.3 Establishes and implements evidence-based nutrition interventions to address PES statements and client/patient goals.
10.4 Prescribes, recommends and administers nutrition-related pharmacotherapy to support optimal patient/client outcomes according to standard of practice, legislation and organizational policies.
10.5 Monitors nutrition care plans to ensure individual health goals are achieved.
10.6 Documents and maintains records according to the Standards of Practice for the RDN, legislation, regulations and organizational policies.
11.1 Leads or participates in the development of products and/or services related to food, nutrition, equipment and systems.
11.2 Applies knowledge of evidence-based literature and research to support the marketing, advertising and sale of product and services.
11.3 Incorporates key sale’s principles, ensuring integrity of self, employer and the nutrition and dietetics profession.
11.4 Develops advertising messages and materials in a professional and ethical manner.
12.1 Advocates for health promotion and disease prevention in communities, in populations and globally.
12.2 Conducts a needs assessment to support the development and implementation of nutrition and dietetics or health promotion programs, initiatives or interventions.
12.3 Designs and develops community and population health programs, interventions or initiatives to meet the needs of communities and/or populations.
12.4 Identifies and prioritizes agricultural issues and takes action to ensure sustainable food systems, prevention and wellness programs and initiatives.
13.1 Analyzes, designs and monitors foodservice systems to optimize operations.
13.2 Develops, implements and evaluates recipes and menus for food production in delivery systems.
13.3 Develops, manages, and demonstrates accountability for operational budgets in foodservice systems.
13.4 Engages in activities related to foodservice procurement, storage, production and distribution.
14.1 Employs principles of productivity to optimize safe, ethical, and efficient resource utilization.
14.2 Applies principles of financial management to support and achieve budgetary goals.
14.3 Applies principles of project management to achieve goals and objectives.
14.4 Coordinates human resource activities, adhering to labor agreements, organizational policies and applicable legislation.
Performance Indicator 3
1.1 Demonstrates and maintains competence in practice.
1.2 Demonstrates integrity in personal and organizational behaviors and practices.
1.3 Recognizes and manages situations with ethical implications.
1.4 Respects client autonomy to make decisions about proposed services.
1.5 Recognizes and maintains appropriate relationships and boundaries.
1.6 Adheres to confidentiality and privacy legislations, standards, and policies.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups, and populations.
1.8 Demonstrates sustainable practices that are socially responsible, efficient, effective, and environmentally friendly.
2.1 Adapts communication methods and skills to meet the needs of audiences.
2.2 Demonstrates effective communication skills.
2.3 Collaborates with inter- and intra-professional team members to achieve common goals and to optimize delivery of services.
2.4 Employs strategies for and facilitates team building skills.
3.1 Demonstrates and applies leadership skills.
3.2 Advocates for and participates in activities that support advancement of the profession.
3.3 Advocates for nutrition and dietetics services and resources for clients and populations.
4.1 Demonstrates sound professional judgment and strategic thinking in practice.
4.2 Exercises critical thinking when faced with opportunities and challenges.
5.1. Proficiently uses electronic platforms, health information technology (HIT) and internet-based platforms consistent with role and responsibilities.
5.2 Utilizes health information technology (HIT) according to organizational needs and workplace policies and procedures.
5.3 Demonstrates ethical and professional behaviors when using technology.
6.1 Participates in and leads research initiatives following ethical and scientifically sound research methodology.
6.2 Collects and interprets research data to advance knowledge and practice, and to enhance effectiveness of services.
6.3 Disseminates research findings to support knowledge translation.
6.4 Engages in scholarly activities through critical inquiry, continuous learning, application of evidence to practice, and support of research activities.
6.5 Leads or supports activities related to the development or management of academic programs.
6.6 Designs and analyzes program curricula that align with program goals, objectives and competencies.
6.7 Leads or assists with course design, development, implementation and evaluation of learning activities.
6.8 Applies pedagogy principles and models to planning, implementation and evaluation of learning outcomes.
7.1 Identifies, analyzes and manages risks, adverse events, and safety to self, staff, clients and public.
7.2 Applies principles, standards, regulations and organizational policies to promote food safety.
7.3 Develops, implements and adheres to infection prevention and control policies and practices.
7.4 Participates in and leads quality control and improvement activities to improve delivery of services.
8.1 Interprets and applies current food and nutrition science in nutrition and dietetics practice.
8.2 Applies current knowledge and skill in the management of a variety of diseases and clinical conditions.
8.3 Applies the required knowledge and skill for safe and effective sports nutrition and dietetics practice and exercise training.
8.4 Critically evaluates the safety and efficacy of integrative and functional medicine approaches and interventions.
8.5 Demonstrates and applies knowledge of culinary practices, taking into consideration the needs and goals of clients/patients/population.
9.1 Recognizes and applies learning theories and principles in practice.
9.2 Establishes, develops and implements program outlines and learning plans to meet the needs of individuals, groups, communities and populations.
9.3 Designs, selects and implements education strategies to meet the learning needs of individuals, groups, communities and populations.
9.4 Provides nutrition and dietetic education to a variety of individuals, groups and populations.
9.5 Evaluates the achieved learning and delivery methods when delivering education to individuals, groups and populations.
9.6 Applies behavior theories in nutrition counseling.
10.1 Conducts nutrition screening to identify individuals who require a nutrition assessment.
10.2 Conducts a nutrition assessment to establish nutrition diagnoses, prescriptions, and care plans.
10.3 Establishes and implements evidence-based nutrition interventions to address PES statements and client/patient goals.
10.4 Prescribes, recommends and administers nutrition-related pharmacotherapy to support optimal patient/client outcomes according to standard of practice, legislation and organizational policies.
10.5 Monitors nutrition care plans to ensure individual health goals are achieved.
10.6 Documents and maintains records according to the Standards of Practice for the RDN, legislation, regulations and organizational policies.
11.1 Leads or participates in the development of products and/or services related to food, nutrition, equipment and systems.
11.2 Applies knowledge of evidence-based literature and research to support the marketing, advertising and sale of product and services.
11.3 Incorporates key sale’s principles, ensuring integrity of self, employer and the nutrition and dietetics profession.
11.4 Develops advertising messages and materials in a professional and ethical manner.
12.1 Advocates for health promotion and disease prevention in communities, in populations and globally.
12.2 Conducts a needs assessment to support the development and implementation of nutrition and dietetics or health promotion programs, initiatives or interventions.
12.3 Designs and develops community and population health programs, interventions or initiatives to meet the needs of communities and/or populations.
12.4 Identifies and prioritizes agricultural issues and takes action to ensure sustainable food systems, prevention and wellness programs and initiatives.
13.1 Analyzes, designs and monitors foodservice systems to optimize operations.
13.2 Develops, implements and evaluates recipes and menus for food production in delivery systems.
13.3 Develops, manages, and demonstrates accountability for operational budgets in foodservice systems.
13.4 Engages in activities related to foodservice procurement, storage, production and distribution.
14.1 Employs principles of productivity to optimize safe, ethical, and efficient resource utilization.
14.2 Applies principles of financial management to support and achieve budgetary goals.
14.3 Applies principles of project management to achieve goals and objectives.
14.4 Coordinates human resource activities, adhering to labor agreements, organizational policies and applicable legislation.
Submit
Should be Empty: