Competency Requirements For Registered Nutritionist .

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Competency Requirements ForRegistered Nutritionist RegistrationUK Voluntary Register of Nutritionists (UKVRN)July 2012Amended February 2014/October 2019Association for Nutrition 28 Portland Place, London W1B 1LYRegistered Charity No. 1136624 Registered Company No. 6488331

ContentsIntroduction3Animal Nutritionists5Food Nutritionists10Nutrition Scientists15Public Health Nutritionists20Sports & Exercise Nutritionists25Healthcare-Medical Nutritionists30Core Competency 540Evidence42 2012 Association for NutritionAll rights reserved. No part of this document may be reprinted, reproduced or utilised in any form or byany electronic, mechanical or other means, now known or hereinafter invented, including photocopyingand recording, or in any information storage or retrieval system, without permission in writing.

IntroductionFollowing consultation with existing registrants during 2010-11 on the proposed new structure forthe UK Voluntary Register of Nutritionists (UKVRN), AfN Council approved the RegistrationCommittee recommendations for changes to the structure and requirements of the Register.1Core Competencies in NutritionThe following five new core competencies in nutrition will be applied to all registrants throughdemonstration of knowledge and understanding (for Associate registration) and throughdemonstration of knowledge, understanding and practical application (for RegisteredNutritionists).Core Competency 1 - ScienceKnowledge and understanding of the scientific basis of nutrition. Understanding nutritionalrequirements from the molecular through to the population level – for either human or animalsystems.Core Competency 2 – Food or Feed ChainKnowledge and understanding of the food or feed chain and its impact on food or feedchoice. Integrating the food or feed supply with dietary intake for either human or animalsystems.Core Competency 3 - Social/BehaviourKnowledge and understanding of food or feed in a social or behavioural context, at all stagesof the life course.Core Competency 4 - Health/WellbeingUnderstanding how to apply the scientific principles of nutrition for the promotion of healthand wellbeing of individuals, groups and populations; recognising benefits and risks.Core Competency 5 - Professional ConductUnderstanding of professional conduct and the Association for Nutrition’s Code of Ethicswith evidence of good character.2Registered Nutritionists (RNutr)2.1A single unified title Registered Nutritionist was established in June 2012, allowing all FullRegistrants to use the title RNutr. The requirements for Registered Nutritionist status are: evidence of knowledge and understanding in the five new core competencies innutrition evidence of application of the five core competencies to one (or more) specialistarea of practice. NB It is expected that this level of competence will normally requirearound three out of the last five years of relevant professional experience duringwhich professional skills in nutrition will have been developed two professional references at least one of which would normally be from aRegistered Nutritionist or other Registered or Chartered professional who is able tovouch for good character, professional educational qualifications, professionalexperience and current employment in the field of nutrition3

2.2Specialist areas of competence will initially be: AnimalFoodNutrition SciencePublic HealthSports & ExerciseHealthcare Medical2.3Separate, speciality specific listings providing examples of the detailed areas of knowledgeand application for each of the five new core competencies required by RegisteredNutritionist within these specialist areas have been created and are listed later in thisdocument under the relevant headings.2.4All of these sub-categories will be of equal value. There is no separate set of letters todistinguish these differences, in order to enable better promotion of the title, both toemployers and members of the public. The Register will, however, include details to showwhich area of specialism has been accepted for each registrant. Each Registered Nutritionistwill have details of their area of specialism listed alongside their name on the Register andwill, if they chose, be able to include their area of specialism as a descriptor alongside theirRNutr initials on correspondence, websites, business cards etcetera, eg Dr J Jones RNutr(Animal), Miss B Smith RNutr (Public Health).2.5Although it is expected that the majority of registrants will fall into just one specialist subcategory, it is acknowledged that there may be a small number of registrants whoseprofessional work is divided between two specialist areas. Registrants will therefore have theoption to be listed under a maximum of two areas of specialism, subject to providingevidence under the competency requirements for each specialism claimed eg Mr P BrownRNutr (Food, Nutrition Science).3Note on title Registered Nutritionist (RNutr)3.1A Registered Nutritionist can provide advice, based on scientific evidence, on general andspecific aspects of nutrition in relation to life and health in individuals and populations.3.2Registered Nutritionists may practise as independent practitioners in relation to nutrition forpromotion of health both for individual clients and for groups of people or populations.3.3Registered Nutritionists may practise as part of a team under the supervision of a suitablyqualified medical practitioner contributing to the management of people with medicalconditions.3.4Registered Nutritionists have demonstrated knowledge, including a BSc (Hons) or MSc in anutritional science or equivalent; applied skills in relation to nutrition, and competence toadvise on nutrition in a variety of settings. They follow the Code of Ethics and Statement ofProfessional Conduct and are required to keep up to date through Continuing ProfessionalDevelopment.3.5Registered Nutritionists are expected to use their skills for the public good. They are to beaware of the limits of their competence and of the settings in which they are competent topractise.3.6A Registered Nutritionist may not use their title to make claims unsubstantiated by peerreviewed and published scientific evidence to directly endorse or validate a specific food orsupplement.4

3.7Registration as a nutritionist does not entitle the registrant to represent themselves as aRegistered Dietitian.5

Animal NutritionistsDefinitionAn Animal Nutritionist is a scientist who applies his or her basic knowledge of the anatomy,physiology, metabolism and nutrition of vertebrates to a species or genus, understands the specificcharacteristics of the nominated species and applies this knowledge to their welfare, dietary needsand nutritional disorders, advising others about the subject or constructing experiments to increaseunderstanding of nutritional science of the species. Animal nutritionists may run their ownconsultancy, work in industry, education, academia or research.Registered Nutritionists specialising in Animal Nutrition will have the option to use the suffix (Animal)after their title RNutr.6

Animal NutritionistsCore Competency 1 - ScienceKnowledge and understanding of the scientific basis of nutrition. Understanding nutritionalrequirements from the molecular through to the population level – for either human or animalsystems.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDAN1a - Scientific basis and feed sources of nutrientsAN1b - Physiology of digestion and metabolism in nominated speciesAN1c - Nutrient requirements for maintenance, production and performance in nominated specieseg growth, lactation, egg production and sportAN1d - Nutrition in health and diseaseAN1e - Responses of individuals and populations to nutrient intake and the effect of life stage andproduction on those responsesAN1f - Understanding of computer methods for ration formulation, statistics and experimentaldesignAN1g - Complementarity between the food needs of humans and farm animalsAN1h - Impact of animal farming systems on energy use and emissions of potential pollutants andgreenhouse gasesEXAMPLES OF AREAS OF APPLICATIONFormulation of diets/feed products and management procedures for economical production, healthand welfare in the food animalsFormulation of diets for non-agricultural animals eg riding horses, petsDesigning feeds to complement grass/forage in grazing animals eg horses, cattleDesigning feeding programmes that optimise the use of by-products from human food production,and lead to a net reduction in pollution and greenhouse gasesDesigning products/feeding programmes for specific clients/animals7

Animal NutritionistsCore Competency 2 – Food ChainKnowledge and understanding of the food chain and its impact on food choice. Integratingthe food supply with dietary intake.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDAN2a - Effects of quantity and composition of dietary constituents for animals on the compositionof food animals and their productsAN2b - Effects of different processing techniques on animal products for human consumption onnutrition and health in the human subjectAN2c - Legislation for the control of the industry eg food stuffs/marketing regulations and their useAN2d - Knowledge of feedstuffs and ingredients, their chemical composition, nutritive value,potential anti-nutrients and toxinsEXAMPLES OF AREAS OF APPLICATIONManipulation of fat concentration and fatty acid composition in food animalsDetection of and solutions to feeding management problems in the fieldAppropriate labelling and use of feedstuffsSourcing and use of appropriate ingredients for feedstuffs or for direct feedingEducating dietitians, health professionals and the general public on the composition of foods ofanimal origin in relation to their possible effects on human healthAdvising feed manufacturersProduct labellingSpecies differences in the composition of meat and milk, effects (or non-effects) of different farmingsystems eg organicAdvice on diet and feeding strategy to control eg stereotypic behaviour in horses, laboratoryrodents, zoo animals, anxiety and aggression in dogs8

Animal NutritionistsCore Competency 3 – Social/BehaviourKnowledge and understanding of food in a social or behavioural context, at all stages of thelifecourse.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDAN3a - Feeding behaviour of (nominated) animals in relation to nutrient requirements, digestion,health, natural behaviour and welfareAN3b - Understanding human behaviour and perception and how these influence feed/food choicefor animalsAN3c - Feeding behaviour of animal populations in relation to season, reproductive status andcompetition for resourcesAN3d - Understanding trends in human health and nutrition and their impact on the consumption offood of animal originEXAMPLES OF AREAS OF APPLICATIONFormulation of rations and feeding strategies designed to meet the behavioural needs of intensivelymanaged farm, companion, laboratory and zoo animalsInfluencing owners/farmers/managers to make the right choices for animal maintenance,production performance health and welfareControl of fertility in breeding females eg cattle, sheep, pigs, horsesReduction in aggression eg pigs, poultryAdvice on diet and feeding in relation to for example managing obesity, feed sensitivity and animaldisease eg feeding chocolate or vegetarian diets to dogsDesign of feeding systems eg for adult sows, lab. animals9

Animal NutritionistsCore Competency 4 – Health/WellbeingUnderstanding how to apply the scientific principles of nutrition for the promotion of healthand wellbeing of individuals, groups and populations; recognising benefits and risks.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDAN4a - Physiological and pathological effects of deficiencies (and excess) of specific nutrientsAN4b - Disorders of digestion and metabolism in animals attributable to feeding and nutritionAN4c - Impact of animal feeding and management on risks of animal diseases, zoonotic diseasesand other health risks to humans (e.g. antibiotic resistance)AN4d - Use of nutrient requirements to design practical feeding solutions for (nominated) animals tonutritionally support maintenance, production, health and performance.EXAMPLES OF AREAS OF APPLICATIONDiagnosis and control of mineral deficiencies in grazing animalsDietary management to minimise the risk of disorders such as acidosis, ketosis, laminitisPasture management and parasite controlControl of endemic infections, locomotor disordersAdvising diets for (nominated) animals based on their individual requirements.Formulation and administration of supplements to pastureHerd health planningLeaflets for horse/pet ownersOutline of herd health programmes, feeding strategies to control eg 'leg weakness' in broilerchickens, post-weaning diarrhoea in pigletsExamples of recommended diets given to owners/ managers or farmersAnimal NutritionistsCore Competency 5 – Professional ConductUnderstanding of professional conduct and the Association for Nutrition’s Code of Ethicswith evidence of good character.See Core Competency 5 section (p40).10

Food NutritionistsDefinitionFood Nutritionists will usually work in nutrition/food education/academia, as a nutrition/foodresearcher, for the food manufacturing industry (producing anything from baby foods to foodsupplements), the foodservice industry (from wholesalers to catering companies), food retailers(major supermarkets or pharmacy chains), public relations companies or trade/ industryorganisations. Food nutritionists usually look at the science, ingredients, policy, legislation andregulations involved in the consumption or marketing of a food item. Their roles will vary betweennutrition training or education, customer service, health promotion and assessing, setting,implementing and communicating nutritional standards and information for foods in commercial andfood service settings, marketing, product development, regulatory support and research/science.Their role may also include community development/health improvement as well as commissioningof services.Registered Nutritionists specialising in Food will have the option to use the suffix (Food),(Food Industry) or (Industry) after their title RNutr.11

Food NutritionistsCore Competency 1 - ScienceKnowledge and understanding of the scientific basis of nutrition. Understanding nutritionalrequirements from the molecular through to the population level – for either human or animalsystems.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDFN1a - Scientific basis and food sources of nutrientsFN1b - Digestion and absorptionFN1c - Nutrition in health & diseaseFN1d - Dietary Reference ValuesFN1e - Food & nutrition policyFN1f - The ability to undertake appropriate assessment techniquesFN1g - The ability to analyse and evaluate food intake records, recipes and diets manually andusing appropriate computer programmesEXAMPLES OF AREAS OF APPLICATIONExperience of/utilisation of food labels, GDAs, front of pack signpostingInterpretation of national or international dietary guidelinesApplication of dietary or nutritional guidelines to product development or marketing or otherconsumer communicationsContributions to scientific committees eg NICE, SACNResponding to media and consumer enquiriesDevelopment of nutrition websitesFacilitation of scientific meeting12

Food NutritionistsCore Competency 2 – Food ChainKnowledge and understanding of the food chain and its impact on food choice. Integratingthe food supply with dietary intake.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDFN2a - Food production and supply from farm to forkFN2b - Food manufacturing processesFN2c - Quality control systems, microbiological food safety issues in productionFN2d - Sustainability and food procurementFN2e - Consumer food choiceFN2f - Impact of food supply (processing, preservation, cooking etc) on nutritional quality andchemical compositionFN2g - Food sources of nutrients (and other constituents of food)FN2h - Understanding of available nutrients in foodsFN2i - Impact of new developments in food science on food choiceEXAMPLES OF AREAS OF APPLICATIONTackling socioeconomic nutritional disparities and influences on food choiceExperience of/utilisation of food labels, GDAs, front of pack signpostingClear appreciation of the potential or actual knock-on effect labelling may have on dietary intake egproduct reformulation, labelling strategies, marketing campaigns, store toursContributions to consultations eg DH, FSA, FAO or other similar consultationTranslating food information into nutrient intakeProduct quality surveillance, including food labellingAdaptation of food manufacturing systems to improve nutritional valueDevelopment of food safety or food hygiene systems or guidanceFormulation sustainability or environmental awareness plans relating to food productsFunctional foods and healthDietary supplements and fortified foods13

Food NutritionistsCore Competency 3 – Social/BehaviourKnowledge and understanding of food in a social or behavioural context, at all stages of thelifecourse.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDFN3a - Nutrient requirements across the lifespan in a social and behavioural contextFN3b - Specific food processing/manufacturing needs associated with specific population groupseg infants, vegetarians etcFN3c - Food preparation requirements for different population groupsFN3d - Ability to communicate effectively with individuals and groups using a range of methods andmedia to enable them to make informed choices about nutritionFN3e - Principles of behavioural sciences which are relevant to the practice of a food nutritionistFN3f - Psychological, social and cultural factors influencing food choiceEXAMPLES OF AREAS OF APPLICATIONDietary or nutritional advice regarding requirements of different sub-population groups across thelifecycleClear appreciation of social and behavioural barriers to implementation of suggested dietarychangesClear appreciation of the socio-cultural meanings of food in a variety of settings including both lowand high income communities and populationsProvision of advice on how to modify food/nutrient intake to take account of the population’s age,gender, background14

Food NutritionistsCore Competency 4 – Health/WellbeingUnderstanding how to apply the scientific principles of nutrition for the promotion of healthand wellbeing of individuals, groups and populations; recognising benefits and risks.EXAMPLES OF AREAS OF KNOWLEDGE & SKILLS REQUIREDFN4a - Dietary assessment and communication of dietary adviceFN4b - Food service for specific health issuesFN4c - Processing issues linked to food for people with specific health needs.FN4d - Interpreting nutritional assessment information in relation to an individual’s or group’s goalsand preferences and how to modify nutritional requirements to take account of occupation, lifestyle,age group, gender and physiological stage of life of the individual or groupFN4e - Ability to use markers of nutritional status and diet related health to identify health needs ofspecified individuals, groups, and communitiesEXAMPLES OF AREAS OF APPLICATIONUse of dietary assessments/dietary recommendations to give practical advice to individuals orgroupsApplication of knowledge to healthy catering (FSA/DoH), menu development, healthy productdevelopment etcDevelopment and production of specialist dietary products eg balanced energy-protein supplementsIntroduction of national programmes eg universal salt iodisationConsumer communications, product information, marketing etcRunning a nut-free production line in a manufacturing plantTranslation of nutritional guidelines into menus/mealsProduct reformulationFood NutritionistsCore Competency 5 – Professional ConductUnderstanding of professional conduct and the Association for Nutrition’s Standards ofEthics, Conduct and PerformanceSee Core Competency 5 section (p40).15

Nutrition ScientistsDefinitionA Nutr

Animal Food Nutrition Science Public Health Sports & Exercise Healthcare Medical 2.3 Separate, speciality specific listings providing examples of the detailed areas of knowledge and application for each of the five new core competencies required by Registered Nutritionist within these specialist areas have been created and are listed later in this document under the relevant headings. 2.4 All .

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