In this episode, you'll learn about Standards of Practice (SOP) and Standards of Professional Performance (SOPP). As a dietitian, you need to know what your expectations are with regards to working within your scope of practice and what the standards are for direct patient care as well as non-direct patient care.
You've worked so hard to get here. These aren't always the funnest topics to learn but I make it fun by incorporating stories to bring it all together. This could be covered on the exam and it's something you should be aware of. Because you have a big job as a dietitian.
This is what you'll learn in this episode:
Here's a glance at this episode:
[04:27] The standards of practice (SOP) is for dietitians providing direct patient care.
[05:13] When discharge planning starts and why it's so important
[06:55] The purpose of a nutrition screening and why it's so important
[12:40] Why collaboration is important and an example of how to collaborate with the interdisciplinary team
[14:08] A case study review of how the change in medical status will impact and change your nutrition assessment
[16:20] The distinction between Standards of Practice and Standards of Professional Performance
[19:30] Why communication is the key to making a difference and spreading your message
[24:55] A review of Nonmaleficence, Beneficence, Autonomy and Justice
While I summarized the Standards of Practice (SOP) and Standards of Professional Performance (SOPP) in this episode, you can find more information on the Academy of Nutrition and Dietetics website at www.eatright.org.
