The Academy of Nutrition and Dietetics Hunger and Environmental Nutrition Dietetic Practice Group (HEN DPG) is pleased to announce the publication of the “Standards of Professional Performance (SOPP) for Registered Dietitian Nutritionists (RDNs) in Sustainable, Resilient, and Healthy Food and Water Systems.” This SOPP and related resources will be featured at the HEN exhibitor booth Friday, March 21st  at the Annual UAND Conference, so make sure to stop by to learn more!

According to HEN DPG Chair, Ashley Colpaart, MS, RD, “RDNs play a unique and pivotal role in promoting food and water systems that not only optimize nutrition and health, but advance environmental stewardship, economic vitality and social and cultural capital. This SOPP applies to every dietitian regardless of area of practice and equips our profession to become leaders in the sustainable food movement.”

This SOPP document covers six standards of professional performance: quality in practice, competence and accountability, provision of services, application of research, communication and application of knowledge, and utilization and management of resources.  Within each standard, specific indicators provide measurable action statements that illustrate how sustainable, resilient and healthy food and water systems principles may be applied to practice. The indicators describe three skill levels (competent, proficient and expert) for RDNs working in this practice area.

Individual practitioners use the Standards of Professional Performance for Registered Dietitian Nutritionists in Sustainable, Resilient and Healthy Food and Water Systems to:

1. Serve as a guide for self-evaluation and professional development;
2. Determine what education, skills, or training are needed to advance one’s level of practice;
3. Demonstrate competence in delivering sustainable, resilient, and healthy food and water systems services;
4. Guide development of continuing education programs, job descriptions, and career pathways;
5. Assist dietetic educators and preceptors with integrating principles of sustainable, resilient and healthy food and water systems throughout the curriculum and supervised practice; and
6. Position and prepare dietitians to create new practice areas and a unique niche within sustainable, resilient, and healthy food and water systems.

To view the SOPPs in the March 2014 issue of the Journal of the Academy of Nutrition and Dietetics, please visit http://www.andjrnl.org/content/sop#2012 (SOPPs are available for free to Academy members).

Additional resources to support the SOPP for RDNs in Sustainable, Resilient and Healthy Food and Water Systems are available at http://www.hendpg.org/page/professional-development.

Tagtow A, Robien K, Bergquist E, Bruening M, Dierks L, Hartman B, Robinson-O’Brien R, Steinitz T, Tahsin B, Underwood T, Wilkins J.  Academy of Nutrition and Dietetics: Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems. J Acad Nutr Diet. 2014: 114(3);475-488.e24.