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  • Laurenda Guilfords Evaluation

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    laurenda guilfords evaluation

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    8 vues4 pages

    Laurenda Guilfords Evaluation

    Transféré par

    api-320921814

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme PDF ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 4
    Revised 1/2015 Georgia State University Coordinated Program Competency Statements for Supervised Practice: Food Service Systems Evaluation ‘Student: Evaluator: Rotation Dates: \ Practice Site: Cheado2 ( ov 5 5 \ndu Please circle the response that best describes the student's accomplishments during the rotation at your facility. E=Excels M=Meets NI=Needs Improvement DNM= Does Not Meet NOO= No Opportunity to Observe TAD Liz Select indicators of program quality and/or customer service and measure cultures. M NI DNM | NOO achievernent of objectives. GRD 1.2: Apply evidence-based guidelines, systematic reviews and scentifc literature (such as the Acagemy/s Evidence Analysis Library and Evidence-based Nutrition Pracce Guidelines, the Cochrane Database of SystematicReviews andthe | 2~\ wa | yy | oun | WOO US. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice ‘CRD 1.3: Justify programs, products, services and care using appropriate evidence or E M NI DNM Noo. data GAD Za: Practice compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the M NI DNM NOO Scope of Dietetics Practice and Code of Ethics forthe Profession of Dietetics GRO 22: Demonstrate arofessional writing skis In preparing professional ww | pnw | Noo communication ee esign, implement 2a aluate Wacnt toatarget audiences | @) m | nt | DNM | NOO 4+. ae ee ee ) ar hegua contibtions W eroup M N DNM | NOO mine, LORS “Veam player On, (5) CRD 28: fs shils to Xchieye dqsired outcomes. © m-| NI | DNM | NOO sum co) GORE esi enooatie eniotemoeTEH EEC) (“e)| m | ni | oNM | WOO woven ppm ecetecnreal ST WN GRD TL: Demonstrate professional attbutes within various organizational eet aaaeaaae Revised 1/2015 (CRO 2.13: Demonstrate negotiation skis e)| mM | mw | pNM | Noo GROSZ: Demonstrate effective communications kl for clinieal and customer +) m | wt | onm | Noo services ina variety of formats. ) TRDTEr Delap and dale prods, osTana oF ronieas Hat prone AV eee eael ana aes consumer heath, welhess and Ifestyle management CROSar Dave aspen gree tacioner aves . Nt DNM NOO spicing sinus twit Tey jan Me) M C ‘ERD 3.5: Coordinate proc: cht wed a agers eal an CDA GO. services. NEG 6 iw A afte abou | GROSS Develop and evaluate recipes, formulas and menus Tor accepabillyand | affordability that accommodate the cultural diversity and health needs of various © m | NI | ONM populations, groups and individuals, RD 4.1: Participate in aes, juman resources SOO KQ a oF M | NI | DNM | (NOO 4 yPA-ON| SS « D 4.2: Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food. SO CRD a4; Conde clniel and customer service quality management activities ‘| ™ | Nr | ONM | NOO Vey, t ‘CRD 4.5: Use current informatics teeAnology to develop, store, retrieve and eo M NI DNM m | mt | onm | Noo

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