About Prior Assessed Learning (PAL)

Priority Nutrition Care participates in PAL or prior assessed learning. It is important to note that credit is granted for what you learned during your experience, not how many hours or years that you have worked.  This is characteristic of all PAL programs.

Credit may be given for all or part of the Community and Food Service rotations and on very rare occasions for part of the Clinical rotation.  No credit is given for the Elective rotation.

The credit awarded would shorten the length of the Internship for you.

The assessment is based on a portfolio which you would submit in which you would provide documentation of what you have learned relative to the competencies required in all internships. This assessment is completed after a candidate is matched to the program.

Documentation may include, but is not limited to job descriptions, performance evaluations, narrative descriptions of experiences which are attested to by a manager or by providing examples of work product. Experiences completed in an ACEND accredited Dietetic Technology Program for which you received a verification statement will be considered.

Tuition remains the same. Application for PAL and documentation must be submitted within 2 weeks of acceptance to the Internship. Interested applicants should plan in advance in order to be ready to provide the necessary information.

Forms for documentation will be provided as soon as you are matched to our program. The forms consist of a spreadsheet listing the competencies below with columns to fill in where, when, what you learned and what evidence you are submitting to document your learning for any competencies you are claiming credit for. The forms and evidence must be submitted in a well-organized portfolio.

The following is a listing of the competencies you would be required to support with evidence of learning. The rotations to which these competencies apply are listed in parentheses next to each competency.

Example: If you wished to receive credit for work in community nutrition to be applied to the community rotation, you would be required to document learning for any of the competencies which are designated as (ALL) or (Community). Credit will be granted only for learning which equates to no less than 4 weeks of a rotation up to a maximum of 12 weeks total. (That is, credit will not be granted for learning of less than 4 weeks.)

Scientific and Evidence Base of Practice

Integration of scientific information and research into practice. 

CRDN 1.2

Apply evidence-based guidelines, systematic reviews and scientific literature. (Clinical) 

CRDN 1.3

Justify programs, products, services and care using appropriate evidence or data. (ALL)

CRDN 1.4

Evaluate emerging research for application in nutrition and dietetics practice. (ALL)

CRDN 1.5

Conduct projects using appropriate research methods, ethical procedures and data analysis. (ALL)

CRDN 1.6

Incorporate critical-thinking skills in overall practice. (ALL)

Professional Practice Expectations

Beliefs, values, attitudes and behaviors for the professional dietitian level of practice. 

CRDN 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. (ALL)

CRDN 2.2

Demonstrate professional writing skills in preparing professional communications. (ALL)

CRDN 2.3

Demonstrate active participation, teamwork and contributions in group settings. (ALL)

CRDN 2.4

Function as a member of interprofessional teams. (ALL)

CRDN 2.5

Assign patient care activities to NDTRs and/or support personnel as appropriate. (Clinical)

CRDN 2.6

Refer clients and patients to other professionals and services when needs are beyond individual scope of practice. (ALL)

CRDN 2.7

Apply leadership skills to achieve desired outcomes. (ALL)

CRDN 2.8

Demonstrate negotiation skills. (Elective)

CRDN 2.9

Participate in professional and community organizations. (ALL)

CRDN 2.10

Demonstrate professional attributes in all areas of practice. (ALL)

CRDN 2.11

Show cultural competence/sensitivity in interactions with clients, colleagues and staff. (ALL)

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. (Elective)

CRDN 2.14

Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession. (May be completed in any rotation)

CRDN 2.15

Practice and/or role play mentoring and precepting others. (ALL)

Clinical and Customer Services

Development and delivery of information, products and services to individuals, groups and populations.

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. (Clinical)

CRDN 3.2

Conduct nutrition focused physical exams. (Clinical)

CRDN 3.3

Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings. (ALL)

CRDN 3.4

Design, implement and evaluate presentations to a target audience. (ALL)

CRDN 3.5

Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience. (Clinical & Community)

CRDN 3.6

Use effective education and counseling skills to facilitate behavior change. (Clinical & Community)

CRDN 3.7

Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management. (Clinical & Community)

CRDN 3.8

Deliver respectful, science-based answers to client questions concerning emerging trends. (ALL)

CRDN 3.9

Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources. (FS)

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. (FS)

Practice Management and Use of Resources

Strategic application of principles of management and systems in the provision of services to individuals and organizations

CRDN 4.1

Participate in management of human resources. (FS)

CRDN 4.2

Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food. (FS)

CRDN 4.3

Conduct clinical and customer service quality management activities. (Clinical & FS)

CRDN 4.4

Apply current nutrition informatics to develop, store, retrieve and disseminate information and data. (ALL)

CRDN 4.5

Analyze quality, financial and productivity data for use in planning. (Elective)

CRDN 4.6

Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment. (Elective)

CRDN 4.7

Conduct feasibility studies for products, programs or services with consideration of costs and benefits. (Elective)

CRDN 4.8

Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies. (Elective)

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. (Clinical)

CRDN 4.10

Analyze risk in nutrition and dietetics practice. (ALL)