Notice is hereby given that the following changes have been made to the proposed rule in accordance with subparagraph 120.54(3)(d)1., F.S., published in Vol. 33 No. 41, October 12, 2007 issue of the Florida Administrative Weekly.

The change is in response to written comments submitted by the staff of the Joint Administrative Procedures Committee. The changes are as follows:

1. Subsection (3) shall now read as follows:

(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:

2. Paragraph (3)(a) shall now read as follows:

(a) A minimum of 200 hours in Clinical Nutrition (generally acquired in a hospital or other acute care setting.) Examples of clinical nutrition practice experience are as follows:

1. Assessment of nutritional status for both complex and uncomplicated medical conditions,

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.

3. Paragraph (3)(b) shall now read as follows:

(b) A minimum of 200 hours in Community Nutrition (generally acquired within a community or public health program or HMO.) Examples of Community Nutrition practical experience are as follows:

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.

4. Paragraph (3)(c) shall now read as follows:

(c) A minimum of 200 hours in Food Service Systems Management (generally acquired in an institutional or commercial setting.) Examples of Food Service Systems Management practical experience are as follows:

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.

THE PERSON TO BE CONTACTED REGARDING THE PROPOSED RULE IS: Allen Hall, Acting Executive Director, Dietetics and Nutrition Council/MQA, 4052 Bald Cypress Way, Bin #C05, Tallahassee, Florida 32399-3255