Structure of the competency standards

The standards are comprised of 9 units of competency, with clinical case management, community nutrition and food service delivery being the three dominant areas of entry level practice.

Units 4, 5 and 6 are the critical practice areas of individual case management in clinical nutrition, community and influencing the food supply.

Units 1, 7, 8 and 9 are foundation competencies, outlining critical knowledge base, scientific approach and professional attitude respectively, which may be common to many professions.

Units 2 and 3 are unique to dietitians, relating mostly to “dietetic skills”.

To be assessed as competent new graduates must meet all 9 units of competency.

Foundation Competencies

Unit 1

Underlying Knowledge
Demonstrates knowledge sufficient to ensure safe practice

Unit 7

Research and  Evaluation
Integrates scientific information and research into practice

Unit 8

Management and Organisation
Applies management principles to the provision of nutrition services, programs and products

Unit9

Professionalism, advocacy, innovation and leadership
Demonstrates a professional, ethical and entrepreneurial approach, advocating for excellence in nutrition and dietetics

Core Competencies

Unit 2

Nutrition Communication
Demonstrates effective and appropriate skills in communicating information, advice, education and professional opinion to individuals, groups and communities

Unit 3

Collection, analysis and assessment of nutrition/health data
Collects, organises and assesses data relating to the nutritional status of individuals and groups

Critical Practice

Unit 4

Individual case management
Manages nutrition care for individuals

Unit 5

Community and Public Health Nutrition and Advocacy for Food Supply
Plans, implements and evaluates programs with communities as part of a team

Unit 6

Food Service Management
Manages components of food service to provide safe and nutritious food