Independently applies the principles of food and nutrition (preparation, food safety, and management) to meet the food and nutrition needs of target individuals, populations, and environmental settings across the life course.
Explains the relationship of biological, chemical, and physical factors in food systems to food and nutrition, such as new products, manufacturing processes, food distribution, food modifications, genetically modified foods, sustainable agriculture, food marketing, consumption, and waste management.
Describes factors that impact the accessibility, adequacy and safety of the global food system (production, processing, storage, distribution and consumption) and their relationship to community food systems and the desired outcome of disease prevention through health promotion.
Identifies and applies current, evidence-based or best practice guidelines and methods to assess and interpret individual- and community-level nutritional status to determine priority nutritional needs of target populations across the life course.
Explains the processes, rationale, and issues related to establishing nutrient requirements, dietary guidance, national health objectives, food and nutrition policy, and food and nutrition program regulations.