Summary of SOP and SOPP

In this episode, you’ll learn about Standards of Practice (SOP) and Standards of Professional Performance (SOPP).

As a dietitian, you need to know what your expectations are with regards to working within your scope of practice and what the standards are for direct patient care as well as non-direct patient care. You’ve worked so hard to get here. These aren’t always the funniest topics to learn but I make it fun by incorporating stories to bring it all together. This could be covered on the exam and it’s something you should be aware of. Because you have a big job as a dietitian. This is what you’ll learn in this episode: An easy breakdown of the standards of practice (SOP) – I make it easy to follow by breaking it down in practical terms. A review of the Standards of Professional Performance (SOPP)Code of Ethics as a dietitian.

Here’s a glance at this episode:

[04:27] The standards of practice (SOP) is for dietitians providing direct patient care.

[05:13] When discharge planning starts and why it’s so important [06:55] The purpose of a nutrition screening and why it’s so important

[12:40] Why collaboration is important and an example of how to collaborate with the interdisciplinary team

[14:08] A case study review of how the change in medical status will impact and change your nutrition assessment

[16:20] The distinction between Standards of Practice and Standards of Professional Performance

[19:30] Why communication is the key to making a difference and spreading your message

[24:55] A review of Non-maleficence, Beneficence, Autonomy and Justice Resources

While I summarized the Standards of Practice (SOP) and Standards of Professional Performance (SOPP) in this episode, you can find more information on the Academy of Nutrition and Dietetics website at www.eatright.org.

Episode Transcript