Interprofessional education (IPE) and interprofessional collaborative practice (IPCP)
directly promote the achievement of a healthier and more fiscally responsible health
care system by enabling a framework that prepares all health care professionals to
collaborate effectively and creatively. In 2015, Eliot and Kolasa
1
called attention to the value of incorporating collaborative-ready nutrition and
dietetics practitioners into the workforce. At that time, minimal IPE standards for
the profession had been set and few nutrition and dietetics education programs were
formally integrating IPE into their curricula. Since then, the overall landscape of
IPE has moved from a primary focus of implementation to building bridges between education
and practice.
2
This shift is also now evident in the essential practice competencies (knowledge,
skills, and attitudes) for all credentialed nutrition and dietetics practitioners
certified by the Commission on Dietetic Registration.
3
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Article info
Publication history
Published online: September 30, 2020
Footnotes
This article was written by Kathrin A. Eliot, PhD, RDN, LD, FAND, assistant professor, The University of Oklahoma Health Sciences Center, Oklahoma City; Amy Morel L’Horset, PhD, RDN, lecturer, Rutgers, School of Health Professions, Newark, NJ; Karen Gibson, DCN, RDN, CD, CSSD, professor, Viterbo University, Lacrosse, WI; and Stephanie Petrosky, MHA, RDN, LDN, FAND, assistant professor and chair, Nova Southeastern University, Fort Lauderdale, FL.
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT There is no funding to disclose.
AUTHOR CONTRIBUTIONS K. A. Eliot conceptualized the content outline of the manuscript. All authors drafted portions of the manuscript and reviewed and edits drafts. K. Gibson and A. Morel L’Horset developed the tables. All authors approved the final version of the manuscript.
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© 2021 by the Academy of Nutrition and Dietetics.
