MSAN SEL Performance Competencies

MSAN SEL Performance Competencies - APN 602: Clinical

Student's Name

Student's UNE Email

Preceptor's Name

Preceptor's Email

Term of Supervision

Hours Completed

Purpose: The purpose of this evaluation is to measure the degree to which the student demonstrated the competency at the specified level for the Supervised Experiential Learning in APN 602: Clinical.

Directions: Please choose one option in each row. Choose "N/O" if not observed. Complete both 'knows' and 'shows' sections of the form. Provide any comments needed in the space provided below each question.

Please complete this form once at the end of the supervised experiential learning hours.

Resources

Training resources (from the preceptor portal):

https://unedieteticspreceptors.wordpress.com/resources-for-preceptors/

Competency grading training:

https://www.youtube.com/watch?v=T50MQxLvhjU

Knows Level Competencies

Scoring Rubric: (A more detailed description is located at the bottom of this form)

N/O: Not Observed

1: Late, unprepared, and/or unprofessional

2: Unengaged, foundational concepts lacking, not at a 'knows' level

3: Limited foundational comprehension, basic understanding of topics with gaps in knowledge, requires direction and supervision. At a 'knows' level with significant guidance.

4: Engaged, foundational comprehension of topics, may require occasional direction/supervision. At a 'knows' level with minimal to no guidance.

5: Foundational knowledge of tasks, comprehension and synthesis of concepts and practice. At a 'knows' level, prepared for 'shows'.

Unit 1: Foundational Knowledge - Applies foundational sciences to food and knowledge to meet the needs of individuals, groups, and organizations.

1.5 Applies knowledge of pathophysiology and nutritional biochemistry to physiology, health and disease.

1.5.3 Interprets and analyzes the effects of disease, clinical condition and treatment on nutritional health status.

1.5.4 Analyzes the correlation between mental health conditions and nutritional health.

1.13 Demonstrates computer skills and uses nutrition informatics in the decision-making process.

1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making.

1.14 Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle.

1.14.2 Identifies nutritional risk factors across the life cycle.

1.14.4 Explains and takes into consideration how nutrients, nutritional supplements and hydration influence physical activity and wellness.

Unit 1 Additional Comments

Unit 2: Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings.

2.2 Selects, develops. and/or implements nutritional screening tools for individuals, groups or populations.

2.2.4 Prioritizes care based on results of screening considering complexity of care needs.

2.3 Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings.

2.3.2 Interviews client/patient to collect subjective information considering the determinants of health.

2.3.4 Takes a food and nutrition related medical history.

2.3.5 Assesses physical activity and history of physical activity.

2.3.6 Collects, assesses and interprets anthropometric measures and body composition.

2.3.7 Orders, collects and interprets biochemical tests.

2.3.9 Identifies signs and symptoms of nutrient deficiencies or excesses.

2.3.10 Determines barriers that might influence a client/patient’s nutritional status.

2.3.11 Determines accuracy and currency of nutrition assessment data.

2.3.13 Analyzes and synthesizes nutrition assessment data to inform nutrition diagnosis(es) and nutritional plan of care.

2.3.14 Devises PES (problem, etiology and sign symptom) statement and outlines reasons for professional opinion cause and contributing factors.

Unit 2 Additional Comments

Unit 5: Leadership, Business, Management and Organization - Demonstrates leadership, business and management principles to guide practice and achieve operational goals.

5.1 Demonstrates leadership skills to guide practice.

5.1.1 Exhibits self-awareness in terms of personality, learning, leadership style and culture orientation.

5.1.2 Demonstrates understanding of social cues and team dynamics.

5.1.3 Communicates at the appropriate level and understands emotions and emotional situations.

5.1.4 Develops conversational and interpersonal skills.

Unit 5 Additional Comments

Unit 7: Core Professional Behaviors - Demonstrates professional behaviors and effective communication in all nutrition and dietetics interactions.

7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services.

7.1.1 Demonstrates ethical behaviors in accordance to the professional Code of Ethics.

7.1.4 Applies client/patient-centered principles to all activities and services.

7.1.6 Practices in a manner that respects diversity and avoids prejudicial treatment.

7.1.8 Maintains confidentiality and security in the sharing, transmission, storage and management of protected health information.

7.2 Uses effective communication, collaboration and advocacy skills.

7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes.

7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience.

Unit 7 Additional Comments

Total Knows

Shows Level Competencies

Scoring Rubric: (A more detailed description is located at the bottom of this form)

N/O: Not Observed.

1: Late, unprepared, and/or unprofessional.

2: Unengaged, intermediate concepts lacking, competency to complete the tasks lacking, not at a 'shows level'.

3: Intermediate understanding of topics/practice with gaps in knowledge, requires direction and guidance for safe and ethical practice. At a 'shows' level with significant guidance.

4: Intermediate understanding of topics/practice, requires occasional direction and supervision for safe and ethical practice. At a 'shows' level with minimal guidance.

5: Intermediate knowledge of tasks, observed skills inform performance at higher level of competency. At a 'shows' level and is prepared to perform at a 'does' level.

Unit 1: Foundational Knowledge - Applies foundational sciences to food an nutrition knowledge to meet the needs of individuals, groups, and organizations.

1.2 Applies an understanding of anatomy, physiology, and biochemistry.

1.2.1 Analyzes the impact of food and nutrition on physiological processes.

1.2.2 Integrates knowledge of anatomy, physiology, and biochemistry to make decisions related to nutrition care.

1.11 Applies knowledge of medical terminology when communication with individuals, groups and other health professionals.

1.11.1 Interprets and communicates medical terminology to non-health professional audiences.

1.11.2 Uses acceptable medical abbreviations and appropriate medical terminology in all forms of communication.

Unit 1 Additional Comments

Total Shows

Scoring Rubric

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Total Average Score

MSAN SEL Performance Competencies - APN 602: Clinical

Grade Entry Instructions for Faculty

Brightspace Grade Entry Instructions (Faculty): Applicable Labs: 602, 606, 611, 776, 756 Each SEL preceptor evaluation produces a Total Average Score (range 0–5) based on Knows, Shows, Does ratings. This score is converted into points (out of 23.3) using the conversation table below. Final SEL Grades in Brightspace are calculated by summing points from all required practice areas (Clinical + Community + FSM), for a maximum of 70 points. To calculate the final SEL grade prior to entering in Brightspace: 1. Convert each preceptor’s SEL Total Average Score to points using the table below. 2. Enter the points for each area: a. Clinical points (out of 23.3) b. Community points (out of 23.3) c. FSM points (out of 23.3) 3. Add the three values together for total possible points: 70
SEL “Total Average Score”	Points to assign out of 23.3 In Brightspace, sum together the three evaluation scores to total 70 points for the course, to include one clinical, one community, one FSM evaluation
≥ 4.75	23.3
4.74	21.67
4.66 – 4.73	21.44
4.58 – 4.65	21.2
4.50 – 4.57	20.97
4.49	20.74
4.25 – 4.48	20.5
4.00 – 4.24	20.27
3.99	20.04
3.75 – 3.98	19.8
3.50 – 3.74	19.57
3.33 – 3.48	19.11
3.17 – 3.32	18.87
3.00 – 3.16	18.64
< 2.99	0.0

MSAN SEL Performance Competencies - APN 602: Clinical

Contact Information