SECTION 435:35-1-4. Standards of professional conduct

(a)   Purpose. The rules in this section on the profession of dietetics shall be to establish the standards of professional conduct required of a licensee.

(b)   Statutory standards. Examples of activities included in the statutory definition of dietetics are as follows:

(1)   Planning, developing, controlling and evaluation of food service systems.

(2)   Coordinating and integrating clinical and administrative aspects of dietetics to provide quality nutritional care.

(3)   Establishing and maintaining standards of food production, service, sanitation, safety and security.

(4)   Planning, conducting and evaluating educational programs relating to nutritional care.

(5)   Developing menu patterns and evaluating them for nutritional adequacy.

(6)   Planning layout designs and determining equipment requirements for food service facilities.

(7)   Developing specifications for the procurement of food and food service equipment and supplies.

(8)   Developing and implementing plans of nutritional care for individuals, both enteral and parenteral, based on assessment of nutritional needs.

(9)   Counseling and educating individuals, families and groups in nutritional principles, meal patterns and plans, insulin administration, food selection, food and drug interactions, and economics, as appropriate.

(10)   Communicating appropriate diet history and nutritional care data through written and electronic record systems.

(11)   Participating with physicians and allied health personnel as the provider of nutritional care using tools and procedures such as, but not limited to, diet histories, calipers, BMI tables, finger stick blood sugar measurements, blood pressure and vital sign measurement, oral cavity assessment, and nutrition-focused physical exam.

(12)   Planning, conducting or participating in and interpreting, evaluating and utilizing pertinent current research related to nutritional care.

(13)   Providing consultation and nutritional care to community groups and identifying and evaluating needs to establish priorities for community nutrition programs.

(14)   Publishing and evaluating technical and lay food and nutrition publications for all age, socioeconomic and ethnic groups.

(15)   Planning, conducting and evaluating dietary studies and participating in nutritional epidemiologic studies with a nutritional component.

(c)   Code of Ethics. The following shall constitute a code of ethics in dietetics:

(1)   Professional representation and responsibilities.

(A)   A licensee shall not misrepresent any professional qualifications or credentials.

(B)   A licensee shall not make any false or misleading claims about the efficacy of any services or methods of treatment.

(C)   A licensee shall not permit the use of his/her name for the purpose of certifying that dietetic services have been rendered unless he/she has provided or supervised the provision of those services.

(D)   A licensee shall not promote or endorse products in a manner that is false or misleading.

(E)   A licensee shall maintain knowledge and skills required for continuing professional competence.

(F)   A licensee shall not abuse alcohol or drugs in any manner which detrimentally affects the provision of nutritional services.

(G)   A licensee shall comply with the provisions of the Oklahoma Controlled Substances Act, 63 O.S. 1981, Sections 2-101 et seq.

(H)   A licensee shall have the responsibility of reporting alleged misrepresentations or violations of Board rules to the office of the Board.

(I)   A licensee shall keep his/her Board file updated by notifying the executive secretary of changes in preferred mailing address.

(J)   A licensee shall not make any false, misleading or deceptive claims in any advertisement, announcement, or in competitive bidding.

(K)   A licensee shall not aid or abet, directly or indirectly, the practice of dietetics by any person not duly authorized under the laws of Oklahoma.

(L)   A licensee shall not violate any provision of the Academy's Code of Ethics for the Profession.

(2)   Professional relationships with clients.

(A)   A licensee shall make known to a prospective client the important aspects of the professional relationship including fees and arrangement for payment which might affect the client's decision to enter into the relationship.

(B)   A licensee shall not receive or give a commission or rebate or any other form of remuneration for the referral of clients for professional services.

(C)   A licensee shall disclose to clients any interest in commercial enterprises which the licensee promotes for the purpose of personal gain or profit.

(D)   A licensee shall take reasonable action to inform a client's physician and any appropriate allied health care provider in cases where a client's nutritional status indicates a change in medical status.

(E)   A licensee shall provide nutritional services without discrimination based on race, creed, sex, religion, national origin or age.

(F)   A licensee shall not violate any provision of any federal or state statute relating to confidentiality of client communication and/or records.

(3)   Academy's Code of Ethics - Principles and Standards.

(A)   Competence and professional development in practice (Non-maleficence) Nutrition and dietetics practitioners shall:

(i)   Practice using an evidence-based approach within areas of competence, continuously develop and enhance expertise, and recognize limitations.

(ii)   Demonstrate in depth scientific knowledge of food, human nutrition and behavior.

(iii)   Assess the validity and applicability of scientific evidence without personal bias.

(iv)   Interpret, apply, participate in and/or generate research to enhance practice, innovation, and discovery.

(v)   Make evidence-based practice decisions, taking into account the unique values and circumstances of the patient/client and community, in combination with the practitioner's expertise and judgment.

(vi)   Recognize and exercise professional judgment within the limits of individual qualifications and collaborate with others, seek counsel, and make referrals as appropriate.

(vii)   Act in a caring and respectful manner, mindful of individual differences, cultural, and ethnic diversity.

(viii)   Practice within the limits of their scope and collaborate with the inter-professional team.

(B)   Integrity in personal and organizational behaviors and practices (Autonomy) Nutrition and dietetics practitioners shall:

(i)   Disclose any conflicts of interest, including any financial interests in products or services that are recommended. Refrain from accepting gifts or services which potentially influence or which may give the appearance of influencing professional judgment.

(ii)   Comply with all applicable laws and regulations, including obtaining/maintaining a state license or certification if engaged in practice governed by nutrition and dietetics statutes.

(iii)   Maintain and appropriately use credentials.

(iv)   Respect intellectual property rights, including citation and recognition of the ideas and work of others, regardless of the medium (e.g. written, oral, electronic).

(v)   Provide accurate and truthful information in all communications.

(vi)   Report inappropriate behavior or treatment of a patient/client by another nutrition and dietetics practitioner or other professionals.

(vii)   Document, code and bill to most accurately reflect the character and extent of delivered services.

(viii)   Respect patient/client's autonomy. Safeguard patient/client confidentiality according to current regulations and laws.

(ix)   Implement appropriate measures to protect personal health information using appropriate techniques (e.g., encryption).

(C)   Professionalism (Beneficence) - Nutrition and dietetics practitioners shall:

(i)   Participate in and contribute to decisions that affect the well-being of patients/clients.

(ii)   Respect the values, rights, knowledge, and skills of colleagues and other professionals.

(iii)   Demonstrate respect, constructive dialogue, civility and professionalism in all communications, including social media.

(iv)   Refrain from communicating false, fraudulent, deceptive, misleading, disparaging or unfair statements or claims.

(v)   Uphold professional boundaries and refrain from romantic relationships with any patients/clients, surrogates, supervisees, or students.

(vi)   Refrain from verbal/physical/emotional/sexual harassment.

(vii)   Provide objective evaluations of performance for employees, coworkers, and students and candidates for employment, professional association memberships, awards, or scholarships, making all reasonable efforts to avoid bias in the professional evaluation of others.

(viii)   Communicate at an appropriate level to promote health literacy.

(ix)   Contribute to the advancement and competence of others, including colleagues, students, and the public.

(D)   Social responsibility for local, regional, national, global nutrition and well-being (Justice) - Nutrition and dietetics practitioners shall:

(i)   Collaborate with others to reduce health disparities and protect human rights.

(ii)   Promote fairness and objectivity with fair and equitable treatment.

(iii)   Contribute time and expertise to activities that promote respect, integrity, and competence of the profession.

(iv)   Promote the unique role of nutrition and dietetics practitioners.

(v)   Engage in service that benefits the community and to enhance the public's trust in the profession.

(vi)   Seek leadership opportunities in professional, community, and service organizations to enhance health and nutritional status while protecting the public.

[Source: Amended at 17 Ok Reg 1833, eff 4-18-00 (emergency); Amended at 18 Ok Reg 1319, eff 5-11-01; Amended at 37 Ok Reg 2014, eff 9-11-20]