Professional Practice, Ethics, and Regulation
What to know
This domain covers professional standards, scope of practice, ethics, and regulation. Understand the dietitian's scope of practice, delegation and supervision, documentation standards, and confidentiality. Know the core ethical principles (autonomy, beneficence, non-maleficence, justice, veracity, fidelity) and how to resolve ethical dilemmas (e.g., patient refusal of care, conflicts of interest, informed consent). Be familiar with licensure, certification, and credentialing distinctions, continuing competence, and professional codes of conduct. Understand the role of evidence and professional judgment in practice.
Traps
Questions often test the principle at stake-e.g., respecting a competent patient's refusal is autonomy, not non-maleficence. Watch for confusing licensure (legal permission to practice) with certification (credential demonstrating competence). Another trap is answering with what is clinically "best" when the question is about the patient's right to decide.
Rule of thumb
When an ethical conflict arises, identify the competing principles, confirm the patient's capacity and informed consent, and choose the option that respects autonomy while avoiding harm. Document the decision and rationale.
Worked example
A competent adult declines a recommended nutrition intervention. The dietitian should respect the refusal (autonomy), document the discussion, and offer alternatives-not override the decision for beneficence.