MSAN SEL Performance Competencies

MSAN SEL Performance Competencies - APN 736: Community

Student's Name

Student's UNE Email

Preceptor's Name

Preceptor's Email

Hours Completed

Term of Supervision

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 Learning Experience in APN 736: Community.

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 next to each question.

Resources

Training resources link (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 an nutrition knowledge to meet the needs of individuals, groups, and organizations.

1.6 Applies knowledge of social, psychological and environmental aspects of eating and food.

1.6.3 Integrates knowledge of maximizing sustainability, food and water waste, reusable/ biodegradable items, local and global produce sourcing and access to food.

1.16 Gains a foundational knowledge on public and global health issues and nutritional needs.

1.16.1 Examines the trends and current issues that impact public and global health from existing, new and reemerging diseases that spread through immigration, travel and global trade.

1.16.2 Examines the impact of global food supply and sustainability and related factors.

1.16.3 Examines how globalizing processes impact nutrition, nutrition education and nutrition related diseases in developing countries.

Unit 1 Additional Comments

Unit 4: Community and Population Health Nutrition: Applies community and population nutrition health theories when providing support to community or population nutrition programs.

4.2 Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy.

4.2.1 Interprets legal terminology used to establish nutrition regulations and policies for populations.

Unit 4 Additional Comments

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

5.2 Applies principles of organization management.

5.2.2 Aligns plans with the organizational strategic plan, mission and vision.

5.2.8 Integrates change management theories and conflict resolution skills to manage and promote positive change.

Unit 5 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.

1.6 Applies knowledge of social, psychological and environmental aspects of eating and food.

1.6.1 Formulates food and nutrition services considering psychological and social factors to meet the needs of individuals, communities and populations.

1.6.4 Analyzes the environmental factors affecting access to services and/or adequate nutrition.

1.7 Integrates the principles of cultural competence within own practice and when directing services.

1.7.2 Applies knowledge of foods, cultural foods, eating patterns and food trends.

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

1.13.1 Analyzes appropriate data in electronic format to make best decisions related to nutrition and diet.

1.13.2 Evaluates accuracy and reliability when accessing and evaluating nutrition information in electronic format.

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.

1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations.

1.15.1 Recognizes and communicates the cause of disease and nutrition risks.

Unit 1 Additional Comments

Unit 2: Client/Patient Services: Applies and integrates client/patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes.

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

2.3.1 Selects and implements nutrition assessment tools for individuals, groups or populations.

2.3.2 Interviews client/patient to collect subjective information considering the

determinants of health.

2.4 Implements or coordinates nutritional interventions for individuals, groups or populations.

2.4.11 Communicates complex nutrition information to broad and diverse audiences.

Unit 2 Additional Comments

Unit 4: Community and Population Health Nutrition: Applies community and population nutrition health theories when providing support to community or population nutrition programs.

4.1 Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs.

4.1.1 Recognizes how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the nutritional health and well-being of a community and population.

4.1.2 Conducts community and population based assessments considering all relevant factors.

4.1.5 Interprets and uses nutrition surveillance and global health and safety data.

4.1.6 Evaluates the program using measurement indicators and outcomes.

4.2 Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy.

4.2.2 Navigates governmental, intergovernmental and nongovernmental organizations to promote nutrition legislation and regulations that address public, population and global nutrition health.

4.2.3 Analyzes political interests and their impact on program development, goals and objectives.

Unit 4 Additional Comments

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

5.2 Applies principles of organization management.

5.2.9 Uses persuasive communication skills to influence or produce a desired outcome during negotiations and conflict resolution discussions.

5.2.10 Understands and respects roles and responsibilities of interprofessional team members.

5.2.19 Promotes team involvement and values the skills of each member.

5.2.20 Models behaviors that maximize group participation by consulting, listening and communicating clearly.

5.3 Applies project management principles to achieve project goals and objectives.

5.3.2 Identifies the project strengths, weaknesses, opportunities and threats.

5.3.3 Identifies and manages potential and real risks to the plan, individuals or organization.

5.4 Leads quality and performance improvement activities to measure, evaluate and improve a program services, products and initiatives.

5.4.2 Develops quality and/or performance improvement measurement tools and analyzes data to inform baselines and to identify root causes and potential solutions.

5.4.5 Applies change management theories and principles to effectively implement change.

5.5 Develops and leads implementation of risk management strategies and programs.

5.5.1 Assesses potential and real risks to an individual, group and or organization.

5.5.2 Identifies and takes action to manage, reduce and or eliminate risk to self, others and the organization.

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.

7.1.5 Identifies and takes steps to manage unethical, incompetent and unsafe behavior.

Unit 7 Additional Comments

Total Shows

Does 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 'does level'.

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

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

5: Intermediate knowledge of tasks, observed skills inform performance at higher level of competency.

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

1.7 Integrates the principles of cultural competence within own practice and when directing services.

1.7.1 Demonstrates knowledge of the cultural competence models.

1.7.4 Identifies and implements strategies to address cultural biases and differences.

1.7.5 Applies culturally sensitive approaches and communication skills.

1.7.6 Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds.

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

1.14.3 Teaches the benefits of physical activity across the life cycle to individuals, groups and populations.

1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations.

1.15.2 Identifies, prioritizes and implements health risk reduction strategies for individuals, groups and populations.

1.15.3 Examines the influence of the determinants of health on health and wellness.

1.15.4 Designs food and nutrition activities for various audiences considering factors relevant to individuals, groups and communities.

1.15.5 Applies behavior change theories for nutritional health promotion and disease prevention.

Unit 1 Additional Comments

Unit 2: Client/Patient Services: Applies and integrates client/patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes.

2.1 Applies a framework to assess, develop, implement and evaluate products, programs and services.

2.1.1 Conducts or coordinates an assessment of the environment, competitive landscape and stakeholder opinions to identify and evaluate data needed to make decisions regarding nutritional products, programs and services.

2.1.3 Creates a work plan or project plan to implement nutritional programs and services or launch products.

2.1.4 Conducts an evaluation of a product, program or service by analyzing reasons for variance from expected outcomes and implements new strategies as appropriate.

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

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

2.4 Implements or coordinates nutritional interventions for individuals, groups or populations.

2.4.6 Applies education theories, adult learning, pedagogy and education principles when developing, modifying, delivering or implementing education materials.

2.4.7 Assesses audience s readiness to learn and identifies barriers to learning.

2.4.8 Develops or modifies nutrition education materials or delivery methods to meet the needs of the audience.

Unit 2 Additional Comments

Unit 4: Community and Population Health Nutrition: Applies community and population nutrition health theories when providing support to community or population nutrition programs.

4.1 Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs.

4.1.3 Identifies the resources and connects with partners needed for sustainability of the program.

4.1.4 Develops and implements a program considering relevant data addressing the nutrition needs of the community or population.

4.1.7 Communicates evaluation findings, outcomes, recommendations and research findings to promote change and justify program.

Unit 4 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 cultural 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.

5.1.5 Reflects on situations and critically evaluates outcomes and possible alternate courses of action.

5.1.6 Understands the mentoring role and practices mentoring and precepting others.

5.2 Applies principles of organization management.

5.2.18 Prioritizes activities to effectively manage time and workload.

Unit 5 Additional Comments

Unit 6: Critical Thinking, Research and Evidence-Informed Practice: Integrates evidence-informed practice, research principles and critical thinking into practice.

6.1 Incorporates critical thinking skills in practice.

6.1.1 Considers multiple factors when problem solving.

6.2 Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research.

6.2.4 Interprets and applies research ethics and responsible conduct in research.

6.2.5 Collects and retrieves data using a variety of methods (qualitative, quantitative) and technologies.

6.2.6 Analyzes research data using appropriate data analysis techniques (qualitative, quantitative, mixed).

6.2.7 Translates and communicates research findings and conclusions through a variety of media.

6.3 Applies current research and evidence-informed practice to services.

6.3.1 Uses research terminology when communicating with other professionals and publishing research.

6.3.2 Critically examines and interprets current research and evidence-informed practice findings to determine the validity, reliability and credibility of information.

6.3.4 Analyzes and formulates a professional opinion based on the current research and evidence-based findings and experiential learning.

Unit 6 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.

7.1.2 Engages in self-reflective practice activities to develop and maintain ongoing competence and professional behaviors.

7.1.3 Adheres to nutrition related legislation, regulations and standards of practice.

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.

7.1.7 Adheres to legislative requirements and facility/employer guidelines regarding protection of privacy and security of information.

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.

7.2.2 Works with and facilitates intraprofessional and interprofessional collaboration and teamwork.

7.2.3 Participates in advocacy activities to change or promote new legislation and regulation.

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

Unit 7 Additional Comments

Total Does

Average

Scoring Rubric

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Grade Entry Instructions for Faculty

Brightspace Grade Entry Instructions (Faculty): Labs: 616, 731, 736, 786 Each SEL evaluation produces a Total Average Score (range 0–5). That average is mapped to a point value out of 70 using the table below.
SEL “Total Average Score”	Points to assign out of 70 in Brightspace
≥ 4.75	70.0
4.74	65.1
4.66 – 4.73	64.4
4.58 – 4.65	63.7
4.50 – 4.57	63.0
4.49	62.3
4.25 – 4.48	61.6
4.00 – 4.24	60.9
3.99	60.2
3.75 – 3.98	59.5
3.50 – 3.74	58.8
3.33 – 3.48	57.4
3.17 – 3.32	56.7
3.00 – 3.16	56.0
< 2.99	0.0

MSAN SEL Performance Competencies - APN 736: Community

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