Florida Regulations 64B8-42.002: Licensure by Examination
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(1) Every applicant for certification by examination shall file the Application for Dietitian/Nutritionist Licensure, DOH Form DH-MQA 1161, Rev. 10/2020, incorporated by reference, which can be accessed at http://www.floridahealth.gov/licensing-and-regulation/dietetic-nutrition, or at https://www.flrules.org/Gateway/reference.asp?No=Ref-12482, and demonstrate to the Council that he or she meets one of the following:
(a)1. Has a baccalaureate or post baccalaureate degree with a major in human nutrition, food and nutrition, dietetics, food management or equivalent major as determined by the Council from a school or program accredited by the appropriate accrediting agency recognized by the Council on Post-secondary Accreditation or its successor and the United States Department of Education; and,
2. Has completed 900 hours of planned and continuous supervised practice in dietetics or nutrition, or has education or experience determined to be equivalent by the Council as described in subsections (3) and (4) or (5); or
(b)1. Has an academic degree with a major course of study in human nutrition, food and nutrition, dietetics, or food management from a foreign country, provided that degree has been validated by an accrediting agency approved by the U.S. Department of Education as equivalent to the baccalaureate or post baccalaureate degree conferred by a regionally accredited college or university in the United States; and,
2. Has completed 900 hours of planned and continuous supervised practice in dietetics or nutrition, or has education or experience determined to be equivalent by the Council as described in subsections (3) and (4) or (5).
(2) An equivalent major as reference in Section 468.509(2)(a)1., F.S., shall be a course of study specially designed to prepare an individual to integrate and apply principles of nutrition under varying conditions of health, social, physical, psychological, and economic status to the appropriate care, nourishment and education of individuals or groups throughout the life cycle. Any major must include at least thirty semester hours covering human nutrition, nutrition in health and disease, nutrition education and counseling, food science, nutrition in the community, and administration of food service or nutrition programs.
(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:
(a) A minimum of 200 hours in Clinical Nutrition that provides competency in the following areas: Examples of clinical nutrition practical experience are generally acquired in a hospital or other acute or chronic care setting.
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 nutritional support, such as medical food, 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,
7. Quality assurance,
8. Menu planning for target populations to meet nutritional guidelines and special dietary needs,
9. Development or modification of recipes or formulas,
10. Food safety and sanitation.
(b) A minimum of 200 hours in Community Nutrition that provides competency in the following areas: Examples of Community Nutrition practical experience generally acquired within a community or public health program or HMO.
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) The supervisor/preceptor of the supervised practice experience shall be a dietitian/nutritionist licensed under Part X, Florida Statutes Chapter 468, or a healthcare provider with training that is substantially equivalent to a licensed dietitian/nutritionist. Although many dietetics and nutrition programs include the 900 hour component in their baccalaureate or post graduate training, the Council will recognize an individual preceptorship when the following requirements are met:
(a) The student has met the academic requirements of section 468.509(2)(a)1., (b)1., or (b)2., F.S.;
(b) The supervisor/preceptor meets the requirement of this rule;
(c) The supervisor/preceptor shall provide written objectives and a planned experience component that meets the requirements of this rule prior to the student beginning the preceptorship;
(d) The preceptor shall be available to the student at all time the student is performing dietetics and nutrition services for patients.
(5) As an alternative to the supervised practice requirement as explained in subsections (3) and (4) of this rule, an applicant may provide documentation of education or experience equivalent to the 900 hours of preprofessional experience.
(6) The examination to be used for licensure is the Registration Examination for Dietitians from the Commission on Dietetic Registration, unless the person is qualified for exemption by Florida Statutes § 468.509(3) The number of test questions each examinee answers correctly shall be transferred to a scale that ranges from 1 to 50 with a minimum passing score being a scaled score of 25.
(7) When an applicant is certified to sit for the examination or re-examination, it is the applicant’s responsibility to complete the examination process with the national vendor. In compliance with the Americans for Disabilities Act, any applicant requesting special accomodations shall comply with the Department of Health’s Fl. Admin. Code R. 64B-1.005
Rulemaking Authority 456.017(1), 468.507 FS. Law Implemented 456.013, 456.027, 456.0635, 456.38, 468.508, 468.509, 468.511 FS. History-New 4-9-89, Amended 11-28-90, 3-24-91, 11-9-92, 5-6-93, Formerly 21M-48.002, Amended 11-4-93, 6-9-94, Formerly 61F6-48.002, Amended 11-12-95, Formerly 59R-42.002, Amended 8-19-99, 3-9-08, 5-31-09, 1-26-10, 9-13-12, 3-5-13, 1-26-15, 9-22-15, 2-18-16, 5-2-16, 8-10-16, 9-18-19, 1-17-21.
(a)1. Has a baccalaureate or post baccalaureate degree with a major in human nutrition, food and nutrition, dietetics, food management or equivalent major as determined by the Council from a school or program accredited by the appropriate accrediting agency recognized by the Council on Post-secondary Accreditation or its successor and the United States Department of Education; and,
2. Has completed 900 hours of planned and continuous supervised practice in dietetics or nutrition, or has education or experience determined to be equivalent by the Council as described in subsections (3) and (4) or (5); or
(b)1. Has an academic degree with a major course of study in human nutrition, food and nutrition, dietetics, or food management from a foreign country, provided that degree has been validated by an accrediting agency approved by the U.S. Department of Education as equivalent to the baccalaureate or post baccalaureate degree conferred by a regionally accredited college or university in the United States; and,
2. Has completed 900 hours of planned and continuous supervised practice in dietetics or nutrition, or has education or experience determined to be equivalent by the Council as described in subsections (3) and (4) or (5).
(2) An equivalent major as reference in Section 468.509(2)(a)1., F.S., shall be a course of study specially designed to prepare an individual to integrate and apply principles of nutrition under varying conditions of health, social, physical, psychological, and economic status to the appropriate care, nourishment and education of individuals or groups throughout the life cycle. Any major must include at least thirty semester hours covering human nutrition, nutrition in health and disease, nutrition education and counseling, food science, nutrition in the community, and administration of food service or nutrition programs.
(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:
(a) A minimum of 200 hours in Clinical Nutrition that provides competency in the following areas: Examples of clinical nutrition practical experience are generally acquired in a hospital or other acute or chronic care setting.
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 nutritional support, such as medical food, 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,
7. Quality assurance,
8. Menu planning for target populations to meet nutritional guidelines and special dietary needs,
9. Development or modification of recipes or formulas,
10. Food safety and sanitation.
(b) A minimum of 200 hours in Community Nutrition that provides competency in the following areas: Examples of Community Nutrition practical experience generally acquired within a community or public health program or HMO.
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) The supervisor/preceptor of the supervised practice experience shall be a dietitian/nutritionist licensed under Part X, Florida Statutes Chapter 468, or a healthcare provider with training that is substantially equivalent to a licensed dietitian/nutritionist. Although many dietetics and nutrition programs include the 900 hour component in their baccalaureate or post graduate training, the Council will recognize an individual preceptorship when the following requirements are met:
(a) The student has met the academic requirements of section 468.509(2)(a)1., (b)1., or (b)2., F.S.;
(b) The supervisor/preceptor meets the requirement of this rule;
(c) The supervisor/preceptor shall provide written objectives and a planned experience component that meets the requirements of this rule prior to the student beginning the preceptorship;
(d) The preceptor shall be available to the student at all time the student is performing dietetics and nutrition services for patients.
(5) As an alternative to the supervised practice requirement as explained in subsections (3) and (4) of this rule, an applicant may provide documentation of education or experience equivalent to the 900 hours of preprofessional experience.
(6) The examination to be used for licensure is the Registration Examination for Dietitians from the Commission on Dietetic Registration, unless the person is qualified for exemption by Florida Statutes § 468.509(3) The number of test questions each examinee answers correctly shall be transferred to a scale that ranges from 1 to 50 with a minimum passing score being a scaled score of 25.
(7) When an applicant is certified to sit for the examination or re-examination, it is the applicant’s responsibility to complete the examination process with the national vendor. In compliance with the Americans for Disabilities Act, any applicant requesting special accomodations shall comply with the Department of Health’s Fl. Admin. Code R. 64B-1.005
Rulemaking Authority 456.017(1), 468.507 FS. Law Implemented 456.013, 456.027, 456.0635, 456.38, 468.508, 468.509, 468.511 FS. History-New 4-9-89, Amended 11-28-90, 3-24-91, 11-9-92, 5-6-93, Formerly 21M-48.002, Amended 11-4-93, 6-9-94, Formerly 61F6-48.002, Amended 11-12-95, Formerly 59R-42.002, Amended 8-19-99, 3-9-08, 5-31-09, 1-26-10, 9-13-12, 3-5-13, 1-26-15, 9-22-15, 2-18-16, 5-2-16, 8-10-16, 9-18-19, 1-17-21.