The Board proposes the rule amendment to clarify the supervised experience hours required.

 

DEPARTMENT OF HEALTH
Board of Medicine

RULE NO: RULE TITLE
64B8-42.002: Licensure by Examination
PURPOSE AND EFFECT: The Board proposes the rule amendment to clarify the supervised experience hours required.
SUMMARY: The rule amendment will clarify the language concerning the hours of supervised experience required.
SUMMARY OF STATEMENT OF ESTIMATED REGULATORY COSTS: No Statement of Estimated Regulatory Cost was prepared.
Any person who wishes to provide information regarding a statement of estimated regulatory costs, or provide a proposal for a lower cost regulatory alternative must do so in writing within 21 days of this notice.
SPECIFIC AUTHORITY: 456.017(1), 468.507 FS.
LAW IMPLEMENTED: 456.027, 468.509 FS.
IF REQUESTED WITHIN 21 DAYS OF THE DATE OF THIS NOTICE, A HEARING WILL BE SCHEDULED AND ANNOUNCED IN FAW.
THE PERSON TO BE CONTACTED REGARDING THE PROPOSED RULE IS: Susan Love, Executive Director, Dietetics and Nutrition Council/MQA, 4052 Bald Cypress Way, Bin #C05, Tallahassee, Florida 32399-3255

THE FULL TEXT OF THE PROPOSED RULE IS:

 

64B8-42.002 Licensure by Examination.

(1) through (2) No change.

(3) A documented and planned supervised practice experience component in dietetic and nutrition practice of not less than 900 hours shall provide the applicant with a broad spectrum of experiences in dietetics and nutrition. Such practice shall include, but not be limited to:

(a) A minimum of 200 hours in Clinical Nutrition (generally acquired in a hospital or other acute care setting) which may include, but not be limited to experiences in: Participating in the

1. Aassessment of nutritional status for both complex and uncomplicated medical conditions. and the application of dietary measures for maintenance of health and treatment of disease or trauma;2. Design and implementation of nutrition care plans,

3. Application of medical nutrition therapy for treatment of disease and trauma,

4. Selection, implementation and evaluation of enteral and parenteral nutrition regimens,

5. Counseling and nutrition education of patients on dietary modifications, including techniques that demonstrate integration of theoretical training, psychological and behavioral aspects of interpersonal relationships, documentation of appropriate interventions, and proper decision-making,

6. Performance of basic physical assessments, and

7. Quality assurance.

(b) A minimum of 200 hours in Community Nutrition (generally acquired within a community or public health program or HMO) which may include, but not be limited to experiences in: Exposure to a cross-section of patients with varied educational levels and life-styles in different cultural, ethnic, and economic settings and the opportunity to provide them relevant nutritional counseling;

1. Screening/assessment of nutritional status of the population or community group, including counseling techniques that demonstrate integration of theoretical training, psychological and behavioral aspects of interpersonal relationships, documentation of appropriate interventions, and proper decision-making.

2. Provision of nutritional care for people of diverse cultures and religions across the lifespan,

3. Development, evaluation or implementation of community – based health promotion program(s),

4. Nutrition surveillance and monitoring of the population or community group,

5. General health assessment, e.g. blood pressure and vital signs,

6. Development and review of educational materials for the target population, and

7. Development of food and nutrition policy for the population or community group.

(c) A minimum of 200 hours in Food Service Systems Management (generally acquired in an institutional or commerical setting) which may include, but not be limited to, experiences in: Participating in and observing food service management such as menu planning, purchasing, quantity food production, food delivery, employee supervision, budgeting and other aspects of food service systems in institutional settings;

1. Menu planning for target populations to meet nutritional guidelines and special dietary needs,

2. Development or modification of recipes or formulas,

3. Purchasing, production and delivery of food in the institutional or commercial setting,

4. Food safety and sanitation,

5. Budgeting,

6. Performance improvement and quality control; customer satisfaction,

7. Marketing,

8. Selection, operation and care of equipment; design and re-design of work units, and

9. Employee training and supervision; human resource functions.

(d) Participating in assessment and counseling techniques that demonstrate integration of theoretical training, psychological and behavioral aspects of interpersonal relationships, documentation of appropriate interventions, and proper decision-making.

(4) through (5) No change.

Specific Authority 456.017(1), 468.507 FS. Law Implemented 456.027, 468.509 FS. History–New 4-9-89, Amended 11-28-90, 3-24-91, 11-9-92, 5-6-93, Formerly 21M-48.002, Amended 11-4-93, 6-9-94, Formerly 61F6-48.002, Amended 11-12-95, Formerly 59R-42.002, Amended 8-19-99,________.

NAME OF PERSON ORIGINATING PROPOSED RULE: Dietetics and Nutrition Council
NAME OF SUPERVISOR OR PERSON WHO APPROVED THE PROPOSED RULE: Board of Medicine
DATE PROPOSED RULE APPROVED BY AGENCY HEAD: August 10, 2007
DATE NOTICE OF PROPOSED RULE DEVELOPMENT PUBLISHED IN FAW: September 14, 2007