1. Professionalism Evaluation Student Name: Bei Wu
Medical Nutrition Therapy and Clinical Site: Winona Hospital
Food Service Management Evaluator: Heidi Ferris, Linda Rose
Nutrition 474 Date: December 8, 2014
Scientific and Evidence
Base of Practice
ACTIVITES PERFORMED SCALE
CDR 1.1 Selectappropriate
indicators and measure
achievements ofoutcomes
Bei clinical skills to assess and re-assess
patients are accurate and timely- she
possess the ability to see all the
problems athand and pick the most
important for the patient to work on
Novice Developing Mastered
1 2 3 4 5
CDR 1.2 Apply evidence-based
guidelines in the NCP and other
areas of Dietetics practice
Bei has been acting as staff-relief RD on
the hospital floor (Using handouts from
NCM, recommendations from NCM)
Novice Developing Mastered
1 2 3 4 5
CDR 1.4 Evaluate emerging
research for application in Dietetics
practice
Bei was very helpful in researching
current recommendations for safe
handling food trays with C-diff.
Novice Developing Mastered
1 2 3 4 5
Professional Practice
Expectations
ACTIVITES PERFORMED SCALE
CDR 2.1Practice in accordance with
Academy ofNutrition and Dietetics
standards and code ofethics
Follow the standards and code ofethics
setby AND as well as Winona Hospital.
Novice Developing Mastered
1 2 3 4 5
CDR 2.5 Demonstrate active
participation, teamwork and
contributions in group settings
Care Coordination meetings, Food
Service kitchen meetings, discussing
patients with nursing and physicians to
determine bestplan ofcare for patients.
Bei generally arrived before the RD at the
beginning ofthe work day and printed
patient list to start the day organized. Has
been willing to speak to ancillary staff as
well as hospitalistto convey the nutrition
plan of care
Novice Developing Mastered
1 2 3 4 5
CDR 2.6 Assign appropriate patient
care activities to DTRs and/or other
supportpersonnel as needed
Worked well with dietary hostesses to
assure pt had appropriate foods items
added to menu – ie supplement, dietary
laxative, high calorie, high protein foods
Novice Developing Mastered
1 2 3 4 5
CDR 2.7 Refer clients/patients to
other professionals & services when
needs are beyond individual scope
of practice
Appropriately consulted with speech
therapy/ OT. Bei was willing to ask
questions aboutprocedure, medications
or diagnoses she did notknow about
Novice Developing Mastered
1 2 3 4 5

2. CDR 2.8 Apply leadership principles
effective to achieve desired
outcomes
Bei has confidence to seek outnew staff
without the benefitof introductions by the
RD
Novice Developing Mastered
1 2 3 4 5
CDR 2.10 Establish collaborative
relationships to facilitate individual
and organizational goals
Bei worked well with nursing staff, dietary
staff as well as hospitalistand was very
approachable to patients and family
Novice Developing Mastered
1 2 3 4 5
CDR 2.11 Demonstrates
professional attributes such as
critical thinking, flexibility, time
management, work prioritization and
work ethic
I would be willing to hire Bei as a staff
dietitian if there were a position open at
WH. Bei you are both professional and
personable you will be a wonderful RD!
Novice Developing Mastered
1 2 3 4 5
CDR 2.13 Demonstrate
assertiveness and negotiation skills
Novice Developing Mastered
1 2 3 4 5
Clinical and Customer Service ACTIVITES PERFORMED SCALE
CDR 3.1a Assess the nutritional
status ofindividuals, groups and
populations
Bei has done a terrific job assessing and
reassessing ptin all areas of our hospital.
ICU, MSP, DBM
Novice Developing Mastered
1 2 3 4 5
CDR 3.1b Diagnose nutrition
problems and create PES
statements
Accurately created PES statements Novice Developing Mastered
1 2 3 4 5
CDR 3.1c Plan and implement
nutrition interventions
Bei was able to prioritize and implement
the appropriate nutrition intervention
based on patient’s diagnosis
Novice Developing Mastered
1 2 3 4 5
CDR 3.1d Monitor and evaluate
problems, etiologies,signs,
symptoms, and intervention
Monitoring appropriate labs, po intake, and
weights to assess ifintervention is working
Novice Developing Mastered
1 2 3 4 5
CDR 3.6 Coordinate procurement,
production, distribution and service
of goods and services
Wrote the policy and procedure for new
dishware handleing for Food Service
departmentthat was implemented last
week
Novice Developing Mastered
1 2 3 4 5
CDR 3.7 Develop and evaluate
recipes, formulas and menus for
acceptability and affordability that
accommodate the cultural diversity
and health needs ofvarious
populations, groups and individuals
Worked with dialysis RD to provide
Holiday recipes for hemodialysis pts,
developed healthy shopping tip handout
for outpatient education and employee
wellness program
Novice Developing Mastered
1 2 3 4 5
Practice Management and Use of
Resources
ACTIVITES PERFORMED SCALE
CDR 4.1 Participate in management
of human resources
Participate and conducted interviews for
various positions in the foodservice
kitchen
Novice Developing Mastered
1 2 3 4 5
CDR 4.2 Perform management Researched, proposed and outlined Novice Developing Mastered

3. Student Strong Points: Goals for Improvement:
-Communications very well with patients, family and staff.
-Professionalism with fellow members on the team.
-Complete tasks efficiently and on time.
- Arrived early for work every day.
functions related to safety, security
and sanitation that affect
employees, customers, patients,
facilities and food
guidelines for food service workers and
infection control safety related to C- diff
1 2 3 4 5
CDR 4.3 Participate in public policy
activities, including both legislative
and regulatory initiatives
Became currenton food code by reading
codes and reviewed MNT
Novice Developing Mastered
1 2 3 4 5
CDR 4.4 Conduct clinical and
customer service quality
managementactivities
Assisted nutrition services manager with
patient satisfaction rounds to residents
regarding temperature and appearance
Novice Developing Mastered
1 2 3 4 5
CDR 4.6 Analyze quality, financial or
productivity data and develops a
plan for intervention
Developed training program and wrote
policy and procedure for new Aladdin
dishware implemented this week
Novice Developing Mastered
1 2 3 4 5
CDR 4.7 Propose and use
procedures as appropriate to the
practice setting to reduce waste and
protectthe environment
Observed and wrote evaluation offood
waste at WH over the past 4 years
Novice Developing Mastered
1 2 3 4 5
CDR 4.8 Conduct feasibility studies
for products, programs or services
with consideration ofcosts and
benefits
Reviewed toaster to be used atWH Novice Developing Mastered
1 2 3 4 5
CDR 4.9 Analyze financial data to
assess utilization ofresources
Addressed the need/wantfor a new fryer-
drafted grant to replace broken fryer
Novice Developing Mastered
1 2 3 4 5
CDR 4.10 Develop a plan to provide
or develop a product, program or
service that includes a budget,
staffing needs, equipmentand
supplies
NA Novice Developing Mastered
1 2 3 4 5
CDR 4.11 Code and bill for
dietetic/nutrition services to obtain
reimbursement from public or
private insurers
N/A Novice Developing Mastered
1 2 3 4 5

4. ______________________________ _______ ___________________________ ________
Student’s Signature Date Evaluator’s Signature Date