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Goal Setting Worksheet 2023

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JACOB ZANU
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29 views4 pages

Goal Setting Worksheet 2023

Uploaded by

JACOB ZANU
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Spheres, Competencies, and Your Professional Goals

The Commission on Dietetic Registration (CDR) requires Registered Dietitians to set up a Professional Development Portfolio initially and every 5
years – this is where we set professional goals for ourselves and keep track of our continuing education credits. This gives us the opportunity to
continuously reevaluate our professional goals and helps us keep track of what we can do to achieve them!

Think of where you see yourself in the next 5 years and what is important to you. There are many paths that we can take as dietitians – clinical
care, management, non-profit organizations, public health, private practice, working abroad, research, education, social media, etc.

1. In Column 1, start by writing down some of your goals that you would like to focus on over the next 5 years.

--------------------------------------------------The next steps can be completed after the presentation-----------------------------------------------------------------

2. In Column 2, assign a Sphere that this goal most closely relates. A Sphere describes core and functional areas of dietetics practice.
a. Ethics must be one of the Spheres selected.
3. In Column 3, write down one or more competencies from that Sphere identified in Column 2. Competencies are identifiable knowledge,
skills, and attitudes that are expected outcomes of continuing education activities.
*Spheres and Competencies can be found on the following pages for your convenience.

Goals Sphere Competencies


SPHERE COMPETENCIES
1. Ethics 1.1 Demonstrates and maintains competence in practice
1.2 Demonstrates integrity in personal and organizational behaviors and practices.
1.3 Recognizes and manages situations with ethical implications.
1.4 Respects client autonomy to make decisions about proposed services.
1.5 Recognizes and maintains appropriate relationships and boundaries.
1.6 Adheres to confidentiality and privacy legislation, standards and policies.
1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals,
groups and populations.
1.8 Demonstrates sustainable practices that are socially responsible, efficient, effective and environmentally friendly.
2. Communications 2.1 Adapts communication methods and skills to meet the needs of audiences.
2.2 Demonstrates effective communication skills.
2.3 Collaborates with inter- and intra-professional team members to achieve common goals and to optimize delivery of
services.
2.4 Employs strategies for and facilitates team building skills.
3. Leadership and 3.1 Demonstrates and applies leadership skills.
Advocacy 3.2 Advocates for and participates in activities that support advancement of the profession.
3.3 Advocates for nutrition and dietetics services and resources for clients and populations
4. Critical Thinking 4.1 Demonstrates sound professional judgment and strategic thinking in practice.
and Decision 4.2 Exercises critical thinking when faced with opportunities and challenges.
Making
5. Informatics 5.1. Proficiently uses electronic platforms, health information technology (HIT) and internet-based platforms consistent
with role and responsibilities.
5.2 Utilizes health information technology (HIT) according to organizational needs and workplace policies and
procedures.
5.3 Demonstrates ethical and professional behaviors when using technology.
6. Research and 6.1 Participates in and leads research initiatives following ethical and scientifically sound research methodology.
Scholarship 6.2 Collects and interprets research data to advance knowledge and practice, and to enhance effectiveness of services.
6.3 Disseminates research findings to support knowledge translation.
6.4 Engages in scholarly activities through critical inquiry, continuous learning, application of evidence to practice, and
support of research activities.
6.5 Leads or supports activities related to the development or management of academic programs.
6.6 Designs and analyzes program curricula that align with program goals, objectives and competencies.
6.7 Leads or assists with course design, development, implementation and evaluation of learning activities.
6.8 Applies pedagogy principles and models to planning, implementation and evaluation of learning outcomes.
7. Quality 7.1 Identifies, analyzes and manages risks, adverse events, and safety to self, staff, clients and public.
Management 7.2 Applies principles, standards, regulations and organizational policies to promote food safety.
7.3 Develops, implements and adheres to infection prevention and control policies and practices.
7.4 Participates in and leads quality control and activities to improve delivery of services.
8. Food, Nutrition 8.1 Interprets and applies current food and nutrition science in nutrition and dietetics practice.
and Dietetics 8.2 Applies current knowledge and skill in the management of a variety of diseases and clinical conditions.
8.3 Applies the required knowledge and skill for safe and effective sports nutrition and dietetics practice and exercise
training.
8.4 Critically evaluates the safety and efficacy of integrative and functional medicine approaches and interventions.
8.5 Demonstrates and applies knowledge of culinary practices, taking into consideration the needs and goals of
clients/patients/population.
9. Education and 9.1 Recognizes and applies learning theories and principles in practice.
Counseling 9.2 Establishes, develops and implements program outlines and learning plans to meet the needs of individuals, groups,
communities and populations.
9.3 Designs, selects and implements education strategies to meet the learning needs of individuals, groups, communities
and populations.
9.4 Provides nutrition and dietetic education to a variety of individuals, groups and populations.
9.5 Evaluates the achieved learning and delivery methods when delivering education to individuals, groups and
populations.
9.6 Applies behavior theories in nutrition counseling.
10. Clinical Care 10.1 Conducts nutrition screening to identify individuals who require a nutrition assessment."
10.2 Conducts a nutrition assessment to establish nutrition diagnoses, prescriptions, and care plans.
10.3 Establishes and implements evidence-based nutrition interventions to address PES statements and client/patient
goals.
10.4 Prescribes, recommends and administers nutrition-related pharmacotherapy to support optimal patient/client
outcomes according to standard of practice, legislation and organizational policies.
10.5 Monitors nutrition care plans to ensure individual health goals are achieved.
10.6 Documents and maintains records according to the Standards of Practice for the RDN, legislation, regulations and
organizational policies.
11. Business, 11.1 Leads or participates in the development of products and/or services related to food, nutrition, equipment and
Industry and systems.
Product 11.2 Applies knowledge of evidence-based literature and research to support the marketing, advertising and sale of
Development product and services.
11.3 Incorporates key sale’s principles, ensuring integrity of self, employer and the nutrition and dietetics profession.
11.4 Develops advertising messages and materials in a professional and ethical manner.
12. Community, 12.1 Advocates for health promotion and disease prevention in communities, in populations and globally.
Population and 12.2 Conducts a needs assessment to support the development and implementation of nutrition and dietetics or health
Global Health promotion programs, initiatives or interventions.
12.3 Designs and develops community and population health programs, interventions or initiatives to meet the needs of
communities and/or populations.
12.4 Identifies and prioritizes agricultural issues and takes action to ensure sustainable food systems, prevention and
wellness programs and initiatives.
13. Foodservice 13.1 Analyzes, designs and monitors foodservice systems to optimize operations.
Systems 13.2 Develops, implements and evaluates recipes and menus for food production in delivery systems.
Management 13.3 Develops, manages, and demonstrates accountability for operational budgets in foodservice systems.
13.4 Engages in activities related to foodservice procurement, storage, production and distribution.
14. Organization 14.1 Employs principles of productivity to optimize safe, ethical, and efficient resource utilization.
Management 14.2 Applies principles of financial management to support and achieve budgetary goals.
14.3 Applies principles of project management to achieve goals and objectives.
14.4 Coordinates human resource activities, adhering to labor agreements, organizational policies and applicable
legislation.

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