CNDT 1.1: Access data, references, patient education materials, consumer and other
information from credible sources.
CNDT 1.2: Evaluate information to determine if it is consistent with accepted scientific
CNDT 1.3: Collect performance improvement, financial, productivity or outcomes data
and compare it to established criteria.
CNDT 1.4: Implement actions based on care plans, protocols, policies and evidence-based
CNDT 2.1: Adhere to current federal regulations and state statutes and rules, as applicable
and in accordance with accreditation standards and the Scope of Dietetics Practice,
Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics.
CNDT 2.2: Use clear and effective oral and written communication.
CNDT 2.3: Prepare and deliver sound food and nutrition presentations to a target audience.
CNDT 2.4: Demonstrate active participation, teamwork and contributions in group settings.
CNDT 2.5: Function as a member of interprofessional teams.
CNDT 2.6: Refer situations outside the nutrition and dietetics technician scope of
practice or area of competence to a registered dietitian nutritionist or other professional.
CNDT 2.7: Participate in professional and community organizations.
CNDT 2.8: Demonstrate professional attributes in all areas of practice.
CNDT 2.9: Show cultural competence in interactions with clients, colleagues and staff.
CNDT 2.10: Perform self-assessment and develop goals for self-improvement throughout
CNDT 2.11: Prepare a plan for professional development according to Commission on
Dietetic Registration guidelines.
CNDT 2.12: Participate in advocacy on local, state or national legislative and regulatory
issues or policies impacting the nutrition and dietetics profession.
CNDT 2.13: Practice and/or role play mentoring and precepting others.
CNDT 3.1: Perform nutrition screening and identify clients or patients to be referred
to a registered dietitian nutritionist.
CNDT 3.2: Perform specific activities of the Nutrition Care Process as assigned by
registered dietitian nutritionists in accordance with the Scope of Nutrition and Dietetics
Practice for individuals, groups and populations in a variety of settings.
CNDT 3.3: Provide nutrition and lifestyle education to well populations.
CNDT 3.4: Promote health improvement, food safety, wellness and disease prevention
for the general population.
CNDT 3.5: Develop nutrition education materials for disease prevention and health
improvement that are culturally and age appropriate and designed for the literacy
level of the audience.
CNDT 3.6: Perform supervisory functions for purchasing, production and service of
food that meets nutrition guidelines, cost parameters and health needs.
CNDT 3.7: Modify recipes and menus for acceptability and affordability that accommodate
the cultural diversity and health status of various populations, groups and individuals.
CNDT 4.1: Participate in quality improvement and customer satisfaction activities
to improve delivery of nutrition services.
CNDT 4.2: Perform supervisory, education and training functions.
CNDT 4.3: Use current nutrition informatics technology to develop, store, retrieve
and disseminate information and data.
CNDT 4.4: Participate in development of a plan for a new service including budget.
CNDT 4.5: Implement and adhere to budgets.
CNDT 4.6: Assist with marketing clinical and customer services.
CNDT 4.7: Propose and use procedures as appropriate to the practice setting to promote
sustainability, reduce waste and protect the environment.