COORDINATED PROGRAM IN DIETETICS (CPD)AND

CERTIFICATE OF SUPERVISED PRACTICE IN DIETETICS (SPD)APPLICATION FOR PROGRAM ADMISSION

Please type all information Date: ____________

Name _________________________________________________________________(Last) (First) (Middle or Maiden)

Present Address __________________________________________________________(Street) (City) (State) (Zip)

Permanent Address _______________________________________________________(Street) (City) (State) (Zip)

Cell phone _________________ UC email ______________________

Last 4 digits of SS# ___________ UC M number __________________

I am applying for the… (Check only one of the following)

______Coordinated Program that begins in the fall of this calendar year – 1 year didactic course plus 1 year Supervised Practice

______Certificate of Supervised Practice beginning next summer semester

Cumulative GPA (All colleges/universities) _________

Calculated DPD GPA (please see directions) ________

Application due dates:January 25 for the 2 year Coordinated Program beginning fall semesterNovember 15 for the Certificate of Supervised Practice beginning summer semester

Recommendation Forms – List the names of the 3 individuals who will complete your recommendation forms (2 instructors or professors, plus 1 work manager or supervisor). Do not list more than three. The link to the recommendation form can be found on the CP website.

_______________________ _________________ _________________ __________________Name Title Email Phone

_______________________ _________________ _________________ __________________Name Title Email Phone

_______________________ _________________ _________________ __________________Name Title Email Phone

Paid Employment – List most recent first

_________________ _________________ _____________ _____________ _________Job Title Employer Employed # Hours worked Seasonal

from/through per week work?

_________________ _________________ _____________ _____________ _________Job Title Employer Employed # Hours worked Seasonal

from/through per week work?

_________________ _________________ _____________ _____________ _________Job Title Employer Employed # Hours worked Seasonal

from/through per week work?

_________________ _________________ _____________ _____________ _________Job Title Employer Employed # Hours worked Seasonal

from/through per week work?

_________________ _________________ _____________ _____________ _________Job Title Employer Employed # Hours worked Seasonal

from/through per week work?

List those job skills acquired during your employment that will benefit you during the supervised practice and in the field of dietetics. (Bullet points are fine here)

Volunteer Activities – Only indicate volunteer activities of substance and duration. Please do not include one-time activities of only a few hours. (Bullet points are fine here)

List those skills acquired during your volunteer experiences that will benefit you during the supervised practice and in the field of dietetics. (Bullet points are fine here)

Awards/Scholarships, Leadership, Membership (Bullet points are fine here)

Official Transcripts for all colleges and/or universities attended, including the University of Cincinnati, must be submitted with the CP application. Note: Students applying for the Certificate of Supervised Practice in Dietetics must submit their Fall Semester grades and University GPA by email directly to the Coordinated Program Director at the end of the semester. Even if none of your former college or university credits transferred to UC’s dietetics program, you must still submit an official transcript from that college/university and calculate the credits earned there into your cumulative GPA.

For those of you who have only semester college credit to report, follow these instructions and enter the data in the table titled TRANSCRIPTS – Calculating overall GPA.

For those of you who have only semester college credit to report, follow these instructions and enter the data in the table titled TRANSCRIPTS – Calculating overall GPA.

1. In the table below, fill out the following columns for each accredited institution at which courses were completed that meet undergraduate program requirements.

COLLEGE OR UNIVERSITY TOTAL CREDITS GRADE POINTS EARNED

If the institution that you attended was on a semester schedule, the number of credits and grade points earned should match your transcript(s).

2. Add the number of credits and write the sum in the Total Credits box. Add the number of grade points earned and write the sum in the Total Grade Points box.

3. Divide the Total Grade Points by the Total Credits to obtain overall Grade Point Average (GPA). Write this number under the title of the table where it states:Minimum GPA 3.0 / My GPA __ and transfer this number to page one (1) of this application. If your GPA is less than 3.0, you may explain in Question 1 of this application.

For those of you who have college credit in quarter and semester hours to report, follow these instructions and enter the data in the table titled TRANSCRIPTS – Calculating overall GPA.

1. In the table below, fill out the following columns for each accredited institution at which courses were completed that meet undergraduate program requirements:

COLLEGE OR UNIVERSITY TOTAL CREDITS GRADE POINTS EARNED

If the institution that you attended was on a semester schedule, the number of credits and grade points earned should match your transcript(s).

If the institution that you attended was on a quarter schedule, then you must indicate the number of credits and grade points earned first in quarter units (in parentheses), followed by semester units. Remember to use the 1.5 conversion factor. An example follows the conversion chart.

CONVERTING QUARTER HOURS TO SEMESTER HOURSDivide quarter hours by 1.5 to obtain semester hours.

1 quarter hour = 0.67 semester hours2 quarter hours = 1.33 semester hours3 quarter hours = 2.00 semester hours4 quarter hours = 2.67 semester hours5 quarter hours = 3.33 semester hours

In the following example, Anne attended Central Community College, which is on a semester system, State University, which is on quarters, and Smith College, which is on semesters. She must convert her State University information to semester units. In the example, the quarter credits are in parentheses in front of the semester credits.

COLLEGE OR UNIVERSITY TOTAL CREDITS GRADE POINTS EARNED

Central Comm. College 45 135State University (48) 32 (153) 102 Smith College 49 162

2. Add the number of credits and write the sum in the Total Credits box. Only indicate Total Semester Hours. Add the number of grade points earned and write the sum in the Total Grade Points box. Again, only indicate Total Grade Points in semester units.

3. Divide the Total (semester) Grade Points by the Total (semester) Credits to obtain overall Grade Point Average (GPA). Write this number under the title of the table where it states: Minimum GPA 3.0 / My GPA __ and transfer this number to page one (1) of this application. If your GPA is less than 3.0, you may explain in Question 1 of this application. In the example above, Anne earned 126 semester credits and 399 grade points. 399 grade points divided by 126 credits is a GPA of 3.1666 rounded to 3.17.

TRANSCRIPTS – Calculating overall GPAAll credits must be converted to semester units. Minimum GPA 3.0 / My GPA __

College or University TotalCredit Hours

Total Grade Points (Quality Points) Earned

                                                   Sum            

In your application packet, place a copy of your current undergraduate program curriculum schedule. This is the curriculum sheet that you most likely reviewed with one of our college academic advisors. It should indicate which courses you have already completed and which courses you are presently taking.

Next (not applicable to supervised practice certificate applicants), take the curriculum sheet for the Dietetics/Coordinated Program which can be found on the Coordinated Program website under the “curriculum” tab. Indicate the courses that you have already taken, or are currently taking, on the Dietetics/Coordinated Program curriculum sheet. Indicate when you plan to take the remaining didactic coursework (all remaining courses excluding the supervised practice experience). For example, code the courses U 19 (for summer 2019), F 19 (for fall 2019) or S 20 (for spring 2020). This will indicate if all of your remaining didactic coursework can be completed prior to the start of supervised practice in summer of the following academic year. If you need assist with this step, please contact your college academic program advisor or the Coordinated Program director.

Calculating DPD GPA:The University of Cincinnati has specific courses that meet Didactic Program in Dietetics (DPD) requirements. Please use the list of courses on the following page of DPD courses to calculate the DPD GPA using only DPD courses you have completed. The following scale should be used to calculate Grade Points Earned for your DPD GPA. For repeated courses, list both grade earned but use only the higher grade to calculate DPD GPA.

Grade earned Grade Points Earnedfor each credit

A+, A, A- 4.0B+, B, B- 3.0C+, C, C- 2.0D+, D, D- 1.0

Sample completed form: Course Title Course

Prefix & No.No. of Credits

Grade Earned Grade Points Earned

Intro to English Composition ENGL 1001 3 B 9Intermediate Composition ENGL 2089 3 A- 12GOB Chemistry I CHEM 1030 3 C+ 6GOB Chemistry Lab I CHEM 1030L 2 B- 6

Total Credits 11 Total Grade Points 33DPD GPA 3.00

Didactic Program in Dietetics (DPD) Courses: Calculate your current DPD GPA below only for any course you have completed (do not include courses that you are currently enrolled in or have yet to take).

Course Title Course Prefix & No.

No. of Credits

Grade Earned

Grade Points Earned

General Education CoursesIntro to English Composition (3) ENGL 1001 3            Intermediate Composition (3) ENGL 2089* 3            Intro to Psychology (3) PSYC 1001 3            Food and Culture (3) **(or Sociology) NUTR 1040** 3            Intro to Biology (3) BIOL 1021 3            Microbiology for Health Professionals (3) BIOL 2031C 3            Anatomy & Physiology I BIOL 2001C 4            Anatomy & Physiology II BIOL 2002C 4            GOB Chemistry I CHEM 1030 3            GOB Chemistry Lab I CHEM 1030L 2            GOB Chemistry II CHEM 1031 3            GOB Chemistry Lab II CHEM 1031L 2            Survey of Biochemistry I CHEM 2030 4            Survey of Biochemistry II CHEM 2031 4            Intro to Statistics (3) STAT 1031 3            College Algebra (3) MATH 1021 3            Research Methods in Health Sciences (3) HLTH 3098 3            Nutrition CoursesPersonal Nutrition NUTR 1030 3            Lifecycle Nutrition NUTR 2020 3            Food Science I NUTR 2030C 3            Food Science II NUTR 2031C 3            ServSafe® NUTR 2040 1            Cooking for Disease Prevention & Treatment NUTR 3030C 3            Advanced Nutrition I NUTR 3020 3            Advanced Nutrition II NUTR 3021 3            Institutional Management NUTR 4010 3            Community Nutrition NUTR 4020 3            Nutrition Care Planning NUTR 4040 3            Medical Nutrition Therapy I NUTR 4050 3            Medical Nutrition Therapy II NUTR 4051 3            Nutrition Counseling & Communication Skills NUTR 4060 3            *A second semester of English Composition can be used in place of Intermediate Compostition.

TotalCredits      

Total Grade Points      

DPD GPA      

Please address the following questions thoroughly, but concisely. (A one or two line response is too brief!) Remember that several of the Admissions Committee members do not know you. This is your chance to introduce yourself to them.

1. What would you like the CP Admissions Committee to know about you? Discuss your personality and interests, as well as each of the following bullet points. Self-direction Interpersonal skills Leadership ability Overall preparation for supervised practice How you work under pressure and your coping mechanisms

2. What are the strengths that you will bring to the CP? In what areas do you hope to improve upon?

3. The supervised practice portion of the CP will require a large commitment of time (40 hours per week, generally Monday through Friday 8-5, although hours will vary depending on the rotation and preceptor’s work schedule), energy (homework assignments in addition to a 40-hour work week), and financial resources over a 10-month period. How will you address the time, energy, and financial responsibilities? What prior commitments (including UC athletics and/or paid employment), transportation

issues, or other issues might affect your ability to fully commit to the supervised practice? Before responding to this question, please carefully review the materials CPD Essential

Program-Related Functions and Core Knowledge and Competencies for the RD that follow the signature page in this application.

4. The CP has designated pediatrics and long-term care as its 2 areas of concentration. Interns must choose one of these 7-week rotations to complete during supervised practice. Indicate which area you prefer and the reason(s) why. If your preferred choice is not available, how do you feel about completing the alternative concentration?

5. Why did you choose nutrition and dietetics as a career, and describe your reasons for applying for the Coordinated Program?

6. What are your professional goals after completing the requirements to become a Registered Dietitian Nutritionist?

Please Note: It is suggested that you have someone review your application prior to submission as punctuation, grammar, and ability to convey your thoughts in writing are discussed by the Admissions Committee members.

Applicants to the CP shall be notified of the Admissions Committee decision by mid-February, barring unforeseen circumstances.

Applicants to the SPD shall be notified of conditional acceptance no later than mid-December, barring unforeseen circumstances. Conditional acceptance will revert to full program acceptance contingent upon the student’s successful completion of the Nutrition Care Planning and Medical Nutrition Therapy I and II courses, and maintenance of an overall GPA of 3.0.

My application includes this signed and dated document, three recommendations from my references, official transcripts from all colleges/universities attended (including from the University of Cincinnati), my undergraduate curriculum sheet, AND a CPD curriculum sheet that indicates the courses I plan to take in the next 15 months, OR

for those applying to the SPD, your curriculum sheet indicating the courses you plan to take in the following semester, and the anticipated date of receipt of that verification statement OR a signed DPD verification statement for those applicants who have already graduated from UC’s dietetics program.

I understand that, if I am accepted into the Coordinated Program in Dietetics or the Certificate of Supervised Practice in Dietetics:

I must earn no less than a B- in the following NUTR courses: Nutrition Care Planning, and Medical Nutrition Therapy I and II. Failure to do so will result in dismissal from the CP (and I will seek academic advising for transfer into the Dietetics or Food & Nutrition undergraduate program) or withdrawal of the conditional offer to complete the SPD;

I must maintain a minimum GPA of 3.0 for all subsequent semesters of study. If I do not maintain a 3.0 following the completion of the semester, I will be placed on program probation during the next semester. Upon calculating my combined GPA for the semester during which I did not earn a minimum 3.0 and the subsequent semester, I understand that I will be dismissed from the program if the combined GPA does not meet the minimum of a 3.0 average. Should the GPA fall below 3.0 in my last semester of didactic work, I understand that I will be dismissed from the program and I will seek academic advising for transfer into the Dietetics or Food & Nutrition undergraduate program;

I will be required to submit a federal and state background check prior to beginning supervised practice and, if offenses are found that prohibit me from entering supervised practice sites, I will be dismissed from the program. (A list of these offenses can be found on the Ohio Board of Dietetics website, although each individual rotation site has the right to include other offenses that will deny entry to an intern and may prevent the intern from completing supervised practice);

I will be required to complete the physical form in its entirety, including proof of recent vaccinations and TB testing, and will be required to be vaccinated against influenza at the appropriate time of the year;

I may be required to undergo a drug screen prior to entering a rotation site should the site request one; and

I will be required to produce proof of vehicle insurance prior to beginning supervised practice and again during the year when that insurance is renewed.

Further I understand that the CPD requires completion of a minimum number of hours of supervised practice. I also understand that this is an accredited competency-based program and, even if I have completed the hours, if I have not shown that I have successfully met the competencies, I will not be permitted to graduate from the program until remediation is completed (as per program policy). Only after I have demonstrated competence in every rotation will I have earned the right to graduate and be issued a CPD verification statement.

__________________________________________________ ____________________________Signature Date

______________________________________________________________________________________________________________________________

Coordinated Program in Dietetics Essential Program-Related Functions______________________________________________________________________________________________________________________________

This document is modified with permission from PT Policy 022: Physical Therapy Essential Program-Related Functions, pg 35, in the 2012-2013 Student Handbook for the Doctor of Physical Therapy Program in the College of Allied Health Sciences at the University of Cincinnati.

Coordinated Program in Dietetics (CP) students and interns must demonstrate the ability to safely, reliably, and efficiently perform at least the functions listed below, in compliance with legal and ethical standards during their didactic education and supervised practice.

1. Perform duties within the Scope of Dietetics Practice while observing the Code of Ethics for the Profession of Dietetics.

2. Successfully complete the Competencies (CRDN’s) for the Coordinated Program. (Successful completion is indicated by a score of 3 or 4, or 75% or higher, on an evaluation tool that scores from 0-4, or on a comparable evaluation tool indicative of a score of 75% or greater.)

3. Tolerate attending class for approximately 20 hours per week, attending supervised practice for approximately 40 hours per week (plus time outside of the rotation site for homework and projects), and have the ability to sit and/or stand or walk for several hours at a time.

4. Have the intellectual skills to recall and comprehend large amounts of didactic information under time constraints and apply this information to the practice of dietetics and food service management.

5. Utilize appropriate verbal, nonverbal, and written communication with patients, residents, clients, families, preceptors, health care professionals outside of our discipline, and others.

6. Perform the Nutrition Care Process, or NCP, (as described in the ACEND – Required Core Competencies for the RDN – CRDN 3.1).

CRDN 3.1: Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.

7. Perform the NCP, complete research projects, and prepare patient case studies using Evidence-based Nutrition Practice Guidelines.

8. Recognize the ethnic, cultural, religious, and socioeconomic needs of the patient and family when implementing the plan of care and during the evaluation and monitoring components of the NCP.

9. Communicate pertinent information to other health care professionals as appropriate and monitor implementation of the plan of care.

10. Counsel in a manner that is appropriate for the individual’s disease state(s) and his/her desired goals.

11. Record pertinent nutrition information in the medical record according to established guidelines.

12. Possess the ability to manage a full patient load by the end of the supervised practice rotations.

13. Apply teaching/learning theories and methods in health care and community environments with the goal of health care promotion and prevention.

14. Demonstrate management skills, including planning, organizing, supervising, and delegating.

15. Work as a member of a multidisciplinary team. 16. Complete quality assurance/improvement (QA/QI) studies.17. Develop responsibility for lifelong professional growth and development beginning

with active participation in the local dietetics organization. 18. Represent and promote the University of Cincinnati in a professional, positive manner.19. The above require that students/interns have no restrictions in the following: climbing,

stooping, kneeling, reaching, standing, walking, pushing (carts), lifting (20 pounds of less), carrying (20 pounds or less), fingering (writing, typing), feeling (particularly with fingertips, i.e. for skin turgor), talking, hearing, and seeing. In addition, students are required to pass a physical exam annually, the first being before the start of supervised practice, are required to show proof of current vaccinations, and are required to be vaccinated against influenza at the appropriate time of the year.

Certain disabilities can interfere with a student's ability to complete the program of study and acquire the essential functions necessary for the practice of dietetics. A student who feels he/she has such a disability is required to register with the Disability Services Office at http://www.uc.edu/aess/disability.html (513-556-6823). Reasonable accommodations can be made to compensate for some, but not all, limitations. Students should be aware that those that interfere with patient care, safety, or require the use of an intermediary may be incompatible with independent professional practice.1 A student who is unable to fulfill the essential functions may be dismissed from the program.1. Essential Functions, Physical Therapy Program, Arnold School of Public Health, University of South Carolina

When students sign their CP application form they acknowledge that they are able to fulfill the essential functions. CP interns will again be required to sign and date that they are able to fulfill the essential functions at the start of their supervised practice.

_______________________________________________________________________________________________________

Core Knowledge and Competencies for the RDNAccreditation for Education innutrition and Dietetics (ACEND)

Accreditation Standards for Dietitian Nutritionist Education ProgramsEffective June 1, 2017

______________________________________________________________________________

Domain 1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice

KnowledgeKRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.KRDN 1.2: Use current information technologies to locate and apply evidence-based guidelines and protocols.KRDN 1.3: Apply critical thinking skills.

CompetenciesCRDN 1.1: Select indicators of program quality and/or customer service and measure achievement of objectives.CRDN 1.2: Apply evidence-based guidelines, systematic reviews and scientific literature.CRDN 1.3: Justify programs, products, services and care using appropriate evidence or data.CRDN 1.4: Evaluate emerging research for application in nutrition and dietetics practice.CRDN 1.5: Conduct projects using appropriate research methods, ethical procedures and data analysis.CRDN 1.6: Incorporate critical-thinking skills in overall practice.

Domain 2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.

KnowledgeKRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.KRDN 2.2: Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.KRDN 2.3: Assess the impact of a public policy position on nutrition and dietetics practice.KRDN 2.4: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.KRDN 2.6: Demonstrate an understanding of cultural competence/sensitivity.KRDN 2.7: Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.

KRDN 2.8: Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

CompetenciesCRDN 2.1: Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.CRDN 2.2: Demonstrate professional writing skills in preparing professional communications.CRDN 2.3: Demonstrate active participation, teamwork and contributions in group settings.CRDN 2.4: Function as a member of interprofessional teams.CRDN 2.5: Assign patient care activities to NDTRs and/or support personnel as appropriate.CRDN 2.6: Refer clients and patients to other professionals and services when needs are beyond individual scope of practice. CRDN 2.7: Apply leadership skills to achieve desired outcomes.CRDN 2.8: Demonstrate negotiation skills.CRDN 2.9: Participate in professional and community organizations.CRDN 2.10: Demonstrate professional attributes in all areas of practice.CRDN 2.11: Show cultural competence/sensitivity in interactions with clients, colleagues and staff.CRDN 2.12: Perform self-assessment and develop goals for self-improvement throughout the program.CRDN 2.13: Prepare a plan for professional development according to Commission on Dietetic Registration guidelines. CRDN 2.14: Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.CRDN 2.15: Practice and/or role play mentoring and precepting others.

Domain 3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations

KnowledgeKRDN 3.1: Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.KRDN 3.2: Develop an educational session or program/educational strategy for a target population.KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.KRDN 3.4: Explain the processes involved in delivering quality food and nutrition services.KRDN 3.5: Describe basic concepts of nutritional genomics.

CompetenciesCRDN 3.1: Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.CRDN 3.2: Conduct nutrition focused physical exams.CRDN 3.3: Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings.CRDN 3.4: Design, implement and evaluate presentations to a target audience.

CRDN 3.5: Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.CRDN 3.6: Use effective education and counseling skills to facilitate behavior change. CRDN 3.7: Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.CRDN 3.8: Deliver respectful, science-based answers to client questions concerning emerging trends.CRDN 3.9: Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.CRDN 3.10: Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.

Domain 4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations

KnowledgeKRDN 4.1: Apply management theories to the development of programs or services.KRDN 4.2: Evaluate a budget and interpret financial data.KRDN 4.3: Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.KRDN 4.4: Apply the principles of human resource management to different situations.KRDN 4.5: Describe safety principles related to food, personnel and consumers.KRDN 4.6: Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

CompetenciesCRDN 4.1: Participate in management of human resources.CRDN 4.2: Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.CRDN 4.3: Conduct clinical and customer service quality management activities.CRDN 4.4: Apply current nutrition informatics to develop, store, retrieve and disseminate information and data.CRDN 4.5: Analyze quality, financial and productivity data for use in planning.CRDN 4.6: Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.CRDN 4.7: Conduct feasibility studies for products, programs or services with consideration of costs and benefits.CRDN 4.8: Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.CRDN 4.9: Explain the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.CRDN 4.10: Analyze risk in nutrition and dietetics practice.