The information we collect about you in this application form and supporting material will be retained by the Association for Nutrition (AfN) and used only for the purposes of administering the UK Voluntary Register of Nutritionists (UKVRN).

All the information you give us will be treated as confidential and we will not disclose, sell or circulate the information you give us, other than for the purposes of administering your application and managing the Register.

If you qualified outside of the UK you must include with your application a Statement of Comparability by the UK National Academic Recognition Information Centre (UKNARIC) or equivalent organisation.

Please state if you are, or ever have been, registered with any other regulatory body

Please indicate below which specialist area of competence for Registered Nutritionist (RNutr) you wish to apply for (maximum of 2). Note: registration is permitted in a maximum of two specialist areas of competence (additional fees apply for a second specialism).

Please provide the contact details of two referees who can confirm your experience in evidence based nutrition and your competence for registration as a Registered Nutritionist (RNutr) in your chosen specialist area of competence.

The referees must not be a relative or close personal friend and must have known you for at least 12 months.

Reference 1

Reference 2

(Required for all Registered Associate Nutritionist and Registered Nutritionist portfolio applications)

This sectionis to be used by individuals to demonstrate knowledge and understanding in Nutrition within each of the Core Competency areas. The Competency Mapping form below lists the competency requirements for ALL registrants and must be completed and submitted as part of your portfolio of evidence. Please refer to the ‘Competency Requirements for Registered Associate Nutritionist’ before completing this section of the application.

All applicants (ANutr & RNutr) must provide evidence of knowledge and understanding at a minimum of honours-degree level for ALL of the sub-competencies listed below.

CC1a - The human/animal body and its functions, especially digestion, absorption, excretion, respiration, fluid and electrolyte balance, cardiovascular, neuro-endocrine, musculoskeletal and haematological systems, immunity and thermoregulation, energy balance and physical activity

CC1b - Mechanisms for the integration of metabolism, at molecular, cellular and whole body levels for either human or animal systems

CC1c - What nutrients are (including water and oxygen)

CC1d - Nature and extent of metabolic demand for nutrients

CC1e - How nutrients are used by the body (either human or animal), consequences of deficiency and assessment of nutritional status

CC1f - Non-nutrient components of foods, feeds and drinks that affect diet and health, including alcohol for either human or animal systems

CC1g - Nutrient analysis: calculating nutrient contents of foods, feeds and diets of an individual or group of individuals, justifying choice of a method of dietary assessment for a specific stated purpose

CC1h - Digestion, absorption, transportation and storage of nutrients and non-nutrient components of foods or feeds for either human or animal systems

CC1i - Nutrition in health and disease, consequences of an unbalanced diet for either human or animal systems

CC1j - Nature of common conditions that require dietary manipulation or can affect physical activity, such as obesity, diabetes, hypertension, cardiovascular disease, cancer etc for either human or animal systems

CC1k - How nutritional needs change with age, gender, physical activity, lifestyle etc for either human or animal systems

CC1l - Ability to plan, conduct, analyse and report on investigations into an aspect of nutrition in a responsible, safe and ethical manner

CC1m- Ability to carry out sample selection and to ensure validity, accuracy, calibration, precision, replicability and highlight uncertainty during collection in accordance with the basic principles of good clinical practice

CC1n - Ability to obtain, record, collate, analyse, interpret and report nutrition-related data using appropriate qualitative and quantitative research and statistical methods in the field and/or laboratory and/or intervention studies, working individually or in a group, as is most appropriate for the discipline under study

CC1o - Prepare, process, interpret and present data, using appropriate qualitative and quantitative techniques, statistical programmes, spreadsheets and programs for presenting data visually

CC1p - Health research methods, dietary nutrition methodologies and nutritional epidemiology for either human or animal systems

CC1q – Theories of and development of practical skills in communication and learning

Food or Feed Chain
Knowledge and understanding of the food or feed chain and its impact on food or feed choice. Integrating the food or feed supply with dietary intake for either human or animal systems.

ALL sub-competencies must be demonstrated

CC2a – Food or feed commodities (staple foods, main sources of key nutrients, novel foods etc) within UK and/or internationally for either human or animal systems

CC2b - Effect on chemical composition and nutritional quality of food, feed and diet for either human or animal systems of:
- methods of food or feed production, preparation, preservation, fortification and format
- sources of food or feed supply
- methods of cooking & storage

CC2c - Familiarity with and/or development of practical skills involved in the methods to analyse the composition of foods or feeds

CC2d - Ability to formulate ideas and opinions concerning foods or feeds, nutrients, non-nutrient components of food and nutrition effectively and appropriately for either human or animal systems

CC2e - Understanding of issues associated with food or feed sustainability

Social/Behaviour
Knowledge and understanding of food or feed in a social or behavioural context, at all stages of the life course.

ALL sub-competencies must be demonstrated

CC3a - Food or feed and nutrition and health policy (at global, national and local level) for either animal or human systems

>CC3b - Significance of evaluation of nutrition in maintaining and driving public health agendas

CC3c - Factors that affect an individual’s, communities’ and population groups’ nutritional needs and practices for either animal or human systems

CC3d - Religious and cultural beliefs and practices that impact on food, nutrition and health

CC3e - Consideration of financial/social and environmental circumstances on diet and nutritional intake

CC3f - Theories and application of methods of improving health, behaviour and change for either animal or human systems

CC3g - Design and implementation of intervention projects and programmes, methods for monitoring and evaluating effectiveness and efficiency

CC3h - Theories of nutrition health education and nutrition health promotion (humans only)

CC3i – Ability to design/formulate a diet to meet a specification appropriate for a stated situation for an individual, human or animal, or group of humans or animals

Health/Wellbeing
Understanding how to apply the scientific principles of nutrition for the promotion of health and wellbeing of individuals, groups and populations; recognising benefits and risks.

ALL sub-competencies must be demonstrated

CC4a - Principles and methods of measurement and estimation of energy balance; energy expenditure, physical activity and fitness; body mass; body composition; how body mass and energy balance are controlled for either human or animal systems

CC4b - Theory and methods of investigating the dietary, nutrient and activity patterns of the general population, sub groups and the individual for either human or animal systems

CC4c - Scientific basis of the safety and health promoting properties of nutrients and non-nutrient components of food or feed, based on knowledge of the metabolic effects of nutrients, anti-nutrients, toxicants, additives, pharmacologically active agents (drugs); nutrient-nutrient interactions, nutrient-gene interactions, ‘nutraceuticals’, functional foods, and any other metabolically active constituents of foods or feeds and the diet

CC4d - Scientific basis for the measurement and estimation of nutritional requirements, dietary reference values for the general population for either human or animal systems

CC4e - Understanding of the general principles underpinning, and strengths and limitations of, common methods of assessment of nutritional status including clinical, anthropometric, dietary, biochemical, physiological, and functional methods for either human or animal systems

CC4f – Understanding the general principles and methods associated with determining the efficacy, health attributes, health claims, safety, and legal aspects of foods, feeds, drinks and supplements for either human or animal systems

CC4g - Ability to recognise strengths and weaknesses in dietary, nutrition and health research methods, in order to understand the limitations of the scientific basis of nutritional knowledge for either human or animal systems

CC4h - Ability to integrate knowledge and understanding from a variety of sources to identify or propose solutions in one of the following areas: Improvement of human health or improvement of the welfare and/or productivity of animals or improvement of food production and sustainability

Professional Conduct
Understanding of professional conduct and the Association for Nutrition’s Standards of Ethics, Conduct and Performance.

ALL sub-competencies must be demonstrated

PC1 - Awareness of the necessity of the ethical requirements of being a Registered Nutritionist. Full knowledge of and adherence to all aspects of AfN Code of Ethics and Statement of Professional Conduct

PC2 - Awareness of and adherence to responsibilities and accountability in relation to the relevant and current International, European and national legislation, national guidelines, local policies and protocols

PC3 - Regular development and improvement of professional practice and competence through continuing professional development

PC4 - Continual reflection on and evaluation of own practice against best practice standards, guidelines and protocols to improve practice in the best interest of clients

PC5 - Continual assessment and management of risk in own practice

PC6 - Awareness and understanding of research and other developments in the relevant evidence base(s) within own specialty

PC7 - Critical appraisal of the outcomes of relevant research and evaluations and application to improve own practice

PC8 - Awareness of the role of audit and review in quality management, including quality control, quality assurance and the use of appropriate outcome measures

PC9 - Understanding of and commitment to equality, diversity and rights, and to practice in a non-discriminatory manner

PC10 - Understanding of and commitment to necessity of obtaining informed consent whenever required

PC11 – Understanding of the need to establish appropriate professional relationships and, where appropriate, work effectively as part of a team

PC12 – Understanding of the need to work, where appropriate, in partnership with other professionals, support staff, individuals, groups, colleagues, commercial organisations, the media and stakeholders

PC13 - Ability to communicate effectively with individuals and groups using a range of methods and/or media to enable them to make informed choices about nutrition

This section of the application is to be used by individuals to demonstrate independent and consistent Evidence-Based Application and Professional Experience in Nutrition Science within a Specialist Area of Competence. Please refer to the Competency Requirements for Registered Nutritionist Registration prior to completing this section.

Science
The scientific basis of nutrition. Nutritional requirements from the molecular through to the population level – for either human or animal systems.

Food or Feed Chain
The food or feed chain and its impact on food or feed choice. Integrating the food or feed supply with dietary intake.

Social/Behaviour
Food or feed in a social or behavioural context, at all stages of the life course.

Health/Wellbeing
The scientific principles of nutrition for the promotion of health and wellbeing of individuals, groups and populations; recognising benefits and risks.

Professional Conduct
Understanding of professional conduct and the Association for Nutrition’s Standards of Ethics, Conduct and Performance.

ALL sub-competencies (PC1-13) must be demonstrated

PC1 - Awareness of the necessity of the ethical requirements of being a Registered Nutritionist. Full knowledge of, and adherence to, all aspects of AfN Standards of Ethics, Conduct and Performance.

PC2 - Awareness of and adherence to responsibilities and accountability in relation to the relevant and current International, European and national legislation, national guidelines, local policies and protocols

PC3- Regular development and improvement of professional practice and competence through continuing professional development

PC4- Continual reflection on and evaluation of own practice against best practice standards, guidelines and protocols to improve practice in the best interest of clients

PC5- Continual assessment and management of risk in own practice

PC6- Awareness and understanding of research and other developments in the relevant evidence base(s) within own specialty

PC7- Critical appraisal of the outcomes of relevant research and evaluations and application to improve own practice

PC8- Awareness of the role of audit and review in quality management, including quality control, quality assurance and the use of appropriate outcome measures

PC9- Sound understanding of and commitment to equality, diversity and rights, and to practice in a non discriminatory manner

PC10- Understanding of and commitment to necessity of obtaining informed consent whenever required

PC11- Ability to establish appropriate professional relationships and, where appropriate, works effectively as part of a team

PC12- Ability to work, where appropriate, in partnership with other professionals, support staff, individuals, groups, colleagues, commercial organisations, the media and stakeholders

PC13- Ability to communicate effectively with individuals and groups using a range of methods and media to enable them to make informed choices about nutrition

PC14- Adherence to core regulator’s ethical guidance framework

PC15- Understanding the principles of medicolegal ethics in dealing with complex nutritional and hydration care especially when involved in end of life care and withholding or withdrawal of artificial feeding

PC16- Knowledge of referral pathways and other health care professionals with expertise in nutrition

This information will remain confidential and is only for AfN use in assessing suitability for registration.

If the answer is yes to any of the below, please provide further details which may include the date, nature of the health condition, offence, penalty or sanction received, information regarding the circumstances, and a copy of the certificate of conviction/sanction.

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