Part 3, Chapter 5: Manual Exhibit 3-5-A

DEFINITIONS

1. Registered Dietitian (R.D.):  An individual who meets the education, supervised experience, testing, and continuing education requirements for dietetic registration with the Commission on Dietetic Registration.  This person is a specialist educated for the profession that is responsible for the nutrition care of individuals and groups.  This professional responsibility includes the application of science and art of human nutrition in helping people select and obtain food for the primary purpose of nourishing their bodies in health and disease throughout the life cycle.  All nutrition professional positions funded by the IHS must possess and maintain the R.D. credential.
2. Administrative Dietitian, R.D.:  The administrative dietitian, R.D., is a member of the management team and affects the nutrition care of groups through the management of food service systems that provide optimal nutrition and quality food.
3. Clinical Dietitian, R.D.:  The clinical dietitian, R.D., is a member of the health care team and affects the nutritional care of individuals and groups with emphasis on promoting health, preventing disease, restoring health, and maintaining health.  The clinical dietitian assesses nutritional needs, develops and implements nutritional care plans, and evaluates and reports these results appropriately.  When functioning in an organization that provides food service, the clinical dietitian cooperates and coordinates activities with those of the department's management team.
4. Consultant Dietitian, R.D.:  The consultant dietitian, R.D., with experience in administrative and clinical dietetic practice affects the management of human effort and facilitating resources by advice or services in nutritional care.
5. Director, R.D.:  An R.D. with advanced academic degree and successful experience, who assumes full responsibility for the management of a department and serves as a member of the organization's management team.  The director is responsible to the designated administrator.
6. Research Dietitian, R.D.:  The research dietitian, R.D., with advanced preparation in dietetics and research techniques, plans, investigates, interprets, evaluates, applies, and expands knowledge in one or more phases of dietetics and communicates findings through reports and publications.
7. Public Health Nutritionist, R.D.:  The position title used for the nutrition professional with academic preparation in public health who is employed in a local public health agency to assess community nutrition needs and plan, direct, and evaluate population-based nutrition programs to meet those needs.  If the ambulatory care clinic nutrition professional staffing levels are insufficient to meet service needs or are not justified on the basis of population size, patient care is provided by hospital dietitians, community nutritionists, and public health nutritionists as specified in a written plan.
8. Dietitian, R.D.:  An individual who is professionally trained to be responsible for the nutritional care of individuals and groups through, food service management, teaching food and nutrition principles to groups, or in providing individual dietary counseling.
9. Nutritionist, R.D.:  Position title used for the entry-level nutrition professional employed in a public health agency to provide nutrition services to clients and the public.
10. Dietetic Manager:  A person who is a graduate of an approved dietetic manager program who manages food operations in institutions, such as hospitals, nursing homes, and other educational and community feeding centers.  Utilizes services of a dietitian (consultant) as required for development of special diets and menus.
11. Dietetic Technician:  A person who is a graduate of an Associate Degree Program approved by the Commission on Accreditation/Approval of Dietetics Education of the American Dietetic Association (ADA).  The program may have a food service management emphasis or a nutritional care emphasis.
12. Nutrition Assistant:  Position title used for the auxiliary nutrition worker who is trained on-the-job to assist nutrition professionals in the delivery of nutrition services.  

    From:  Personnel in Public Health Nutrition for the 1990s--A comprehensive Guide, ASTPHND August 1991; ADA Reports, Vol. 78, Jan 1981; Dietary Manager Assoc. Dec. 1984; and Diet. Curr. 10(3): 1, 1983.

13. Modified Diet:  A diet which is designed to meet requirements of a handicapping condition and/or is a part of the medical treatment.  It is based on the normal diet and current therapeutic principles for the condition with modifications in individual nutrients, calories, consistency, frequency of meals, etc., within the patient's established cultural and habit patterns.
14. Nutrition:  The science of food, nutrients, and other substances therein, their actions, interactions, and balance in relation to health and disease, and processes by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substance. In addition, nutrition is concerned with social, economic, cultural, and psychological implications of food and eating.  (Council on food and Nutrition, AMA, 1963)
15. Nutritional Assessment:  Determination of nutrition status and history of the client (individual); determination of certain facts indicative of nutrition status and possible malnutrition of individuals (community), (Role Delineation - Community Dietetics, ADA, 1983)
16. Nutrition Care:  Application of the science of human nutrition and the art of helping people select and obtain food for the primary purpose of nourishing their bodies in health or disease throughout the life cycle.  This participation may be in single or combined functions; in food service systems management of groups; in extending knowledge of food and nutrition principles through research; in teaching these principles for application according to particular situations; and in dietary counseling.  (Role Delineation - Community Dietetics, ADA, 1983)
17. Nutrition Screen:  A limited nutrition assessment of factors pertinent to the feeding of a hospitalized patient.  Pertinent information includes but is not limited to appetite, food allergies or intolerance, diet prior to admission, eating or feeding problems, personal and cultural food preference, and diet order.

1. Current Activities
   1. Describe new activities/li>
   2. Summarize on-going programs/li>
   3. Describe evaluation/outcome of completed activities
2. Education, Training and Staff Development
   1. Describe staff education programs
   2. Summarize patient education program
   3. Identify other education/training activities
3. Vacant Positions
4. Future Plans
5. Opportunities to Improve
6. Nutrition and Dietetics Program Activity Report System Form