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: An easy breakdown of the standards of practice (SOP) - I make it easy to follow by breaking it down in practical terms A review of the Standards of Professional Performance (SOPP) Code of Ethics as a dietitian 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.   

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