A formal process to instruct or train a patient/client in a skill or to impart knowledge to help patients/clients voluntarily manage or modify food choices & eating behavior to maintain or improve health.

Skills, supporting knowledge, and professional values necessary to begin independent professional practice

The set of qualities and characteristics that represent perceptions of a practitioner’s competence and character as judged by his/her key constituents

 Acquiring new knowledge/ concepts/ ideas

Traditions, values, or religions that comprise a way of life.

Quantity, variety, or combination of different foods and beverage in a diet and the frequency with which they are habitually consumed

The family is widely recognized as being significant in food decisions.

Information disseminated on nutrition comes from a variety of sources and is viewed as conflicting

It depends on the food's sensory properties such as taste, smell, texture, and appearance.

Involves promoting the need for nutrition programs among other health professionals, local government officials, and the media

 Help the public disentangle conflicting nutrition messages

Practice Settings, except

To select curriculum content that will contribute to the objective of nutrition education – healthy eating, and nutrition literacy.

To structure learning so that it is appropriate to the age group and develops systematically through the school years.