Magazine Index & Archive
One source of valuable information on food service and managerial topics is articles from past issues of Dietary Manager magazine. Following is an index — by subject — of articles which appeared in the magazine in recent years. Just click on a year to view articles from that year. Click on the article title to download a PDF of the article. Also available from ANFP Headquarters are article indexes from prior to 2004.
"New Logo and Brand Identity," (PDF), November/December 2011, page 3.
"Celebrate the Holidays with a Scandinavian Cookie Smorgasbord," (PDF), November/December 2011, page 4.
"Grateful for Ginger," (PDF) by Laura Vasilion, staff writer, November/December 2011, page 8.
"Social Media: New Tools for Networking," (PDF) by Gregory C. Winters, BA, MPH, CDM, CFPP, November/December 2011, page 15.
"Bringing the Foodservice Supply Chain into the 21st Century," (PDF) by Amelia Levin, November/December 2011, page 18.
"From Field to Plate," (PDF) by Laura Vasilion, staff writer, November/December 2011, page 24.
"Foodservice Software Buyers Guide," (PDF) November/December 2011, page 28.
"Auburn and UND Award Student Scholarships," (PDF) November/December 2011, page 29.
"Gluten-Free Vegetarian Recipes: Bountiful & Vibrant," (PDF) November/December 2011, page 35.
"Meet A Member: Cornbread and Solitaire - Meet Frances Brown, CDM, CFPP," (PDF) by Laura Vasilion, staff writer, November/December 2011, page 40.
"Rooting for Parsnips," (PDF) by Laura Vasilion, staff writer, October 2011, page 4.
"One Chef and One Pumpkin Create One Great Meal," (PDF) by Kristina Vanni, October 2011, page 6.
"Shoring Up to Hurricane Irene," (PDF) by Laura Vasilion, staff writer, October 2011, page 13.
"Daniel Food Service: Enriching Young Lives," (PDF) by Randy Carter, CDM, CFPP, October 2011, page 20.
"Group Purchasing Organizations," (PDF) by Timothy L. Bauman, CDM, CFPP, DHCFA, October 2011, page 24.
"Job Description for CDMs," (PDF) October 2011, page 29.
"Resident Choice," (PDF) by Grace Heaton, RD, October 2011, page 31.
"Industry News," (PDF) October 2011, page 37.
"Post-Retirement Reinvention Scores BIG for this Unconventional Dietary Manager," (PDF) by Laura Vasilion, staff writer, October 2011, page 39.
"CMS Issues Updates to the MDS 3.0 Manual," (PDF) by Barbara Thomsen, CDM, CFPP, RAC-CT, July/August 2011, page 9.
"Lemon Zest," (PDF) by Laura Vasilion, staff writer, July/August 2011, page 10.
"Introducing MyPlate," (PDF) by Linda S. Eck Mills, MBA, RD, LDN, FADA, July/August 2011, page 18.
"Making Your Kitchen Gluten Free," (PDF) by Debbie Zwiefelhofer, RD, LD, July/August 2011, page 22.
"Berghoff Family Understands Challenge of Celiac Disease," (PDF) by Laura Vasilion, staff writer, July/August 2011, page 26.
"Three Herbs to Make Your Summer Sizzle," (PDF) by Laura Vasilion, staff writer, June 2011, page 6.
"Ten Easy Principles for Team Success," (PDF) by Linda S. Eck Mills, MBA, RD, LDN, FADA, June 2011, page 16.
"Changing Culture in Your Facility," (PDF) by Wayne Toczek, June 2011, page 26.
"Meet a Member - Yolanda Green," (PDF) by Laura Vasilion, staff writer, June 2011, page 39.
"Giving Hospital Food a Chance," (PDF) by Teresa G. Braden, CDM, CFPP, May 2011, page 14.
"How to Prepare and Serve Halal Meals for Muslim Clients," (PDF) by Debbie Zwiefelhofer, RD, LD, May 2011, page 23.
"DMA Government Affairs Update," (PDF) by Craig Brightup, May 2011, page 36.
"Get to Know Your DMA Board - Lori Neff," (PDF), May 2011, page 38.
"Meet a Member - Evelyn Conner," (PDF) by Laura Vasilion, Staff Writer, May 2011, page 40.
"The Role of the Certified Dietary Manager in Person-Directed Dining," (PDF) April 2011, page 13.
"Motivating Staff to Keep Food Safe," (PDF) by Janell Meyer, MBA, April 2011, page 30.
"Meet a Member - Carol Rawlinson," (PDF) by Kim Ellison, DMA Staff, April 2011, page 39.
"2010 Dietary Guidelines for Americans Released," (PDF) by Linda S. Eck Mills, MBA, RD, LDN, FADA, March 2011, page 15.
"Managers and Staff Working Together," (PDF) by Linda Woltman, CDM, CFPP, March 2011, page 28.
"Meet a Member - Ignite a Burning Passion for Life," (PDF) by Laura Vasilion, staff writer, March 2011, page 39.
"Managing Labor Hours," (PDF) by Denis O'Connor, CDM, CFPP, February 2011, page 15.
"Using Process Improvement Tools in a Hospital Kitchen," (PDF) by Virginia Houck, MBA, February 2011, page 20.
"Meet a Member - Enabled to Give," (PDF) by Laura Vasilion, staff writer, February 2011, page 39.
"2010 - A Memorable Milestone in DMA History," (PDF) by Diane Everett, January 2011, page 5.
"Coaching - How to Do More with Less, (part two of a two-part article)," (PDF) by Wolf J. Rinke, PhD, RD, CSP, January 2011, page 23.
"2010 Article Index," (PDF) January 2011, page 31.
"DMA Member Brings Love of Music and Food to the Airwaves," (PDF) by Kim Ellison, January 2011, page 39.
"Coaching - How to do More with Less," (PDF) by Wolf J. Rinke, PhD, RD, CSP, Nov/Dec 2010, page 13. Coaching team members is different than managing them. Coaching involves motivating and educating your staff. Here's how.
"Coffee: Brewing Up Satisfaction," (PDF) by Timothy Baumann, DHCFA, CDM, CFPP, Nov/Dec 2010, page 20. A CDM shares his experience opening a coffee shop for hospital patrons and employees..
"'Using a Production System to Control Costs and Improve Quality," (PDF) by Wayne Toczek, Nov/Dec 2010, page 33. Developing an effective production system is a worthwhile time investment that will pay big dividends in terms of productivity and cost savings. Components of an effective system are outlined here.
"Ethics in the Nutrition Services Department," (PDF) by Becky Rude, October 2010, page 13. Workplace decisions may have legal implications or moral ramifications. Following the CDM Code of Ethics helps individuals maintain the integrity of the professional credential, and approach decision-making in an ethical way.
"Healthy Food Choices," (PDF) by Nancy Ferriss, October 2010, page 23. Making healthy food choices may be difficult for some clients and might require a lifestyle change. Introduce wholesome and delicious food choices one step at a time, and consider smoothies in your menu mix.
"'Thinking' Meal Delivery Systems," (PDF) by Jacqui Gustafson, RD, October 2010, page 28. Meal delivery systems aren't what they used to be! New technologies offer clients better food temperature and more attractive tray presentations.
"It's Easy Being Green," (PDF) by Terry Bernardy, CDM, CFPP, October 2010, page 31. Taking being green seriously in the state of Minnesota.
"Salmonella Outbreak Triggers Massive Egg Recall," (PDF) by Diane Everett, September 2010, page 3. By now you've heard about the widespread egg recall. How did it happen? What can you do to protect your client population? Here are some answers and resources.
"Empowering the Team Through Inservice Training," (PDF) by Debbie Rayhab, MBA, September 2010, page 13. Employee training should be a frequent occurrence in your department. Education strategies and resources are provided here.
"A Life Worth Living," (PDF) by Laura Vasilion, September 2010, page 21. Sean Stephenson is a three foot giant. He has not let a rare medical condition hold him back from achieving his goals and inspiring others.
"Spaniards Celebrate Historic Win During DMA's 50th Annual Meeting," (PDF) by Laura Vasilion, September 2010, page 29.
"Changing Culture, Changing Lives," (PDF) by Shellee Rolloff, CFSP, July 2010, page 20. Enhancing the dining experience is key for not only satisfying clients, but also for meeting regulatory requirements.
"Celebrate Your Way to a World-Class Team," (PDF) by Jeff Joiner, July 2010, page 24. Celebrations shouldn't be reserved only for occasions like birthdays and anniversaries. Celebrations in the workplace should take place frequently. Presented here are some reasons to celebrate.
"Trends: Driving the Need for Change in Foodservice Equipment," (PDF) by Diane K. Schweitzer, PhD, CFSP, CSRM, July 2010, page 28. Equipment represents a significant capital expenditure in any foodservice budget, so it's important to know what new energy and labor-saving equipment is out there, and the pros and cons of replacing vs. repairing.
"Feeding the Mind, Body, and Spirit of Those Touched by Cancer," (PDF) by Laura Vasilion, July 2010, page 34. A cancer diagnosis is not only frightening, it requires lots of decision-making. The LivingWell Cancer Resource Center provides programs for people touched by cancer, including a Culinary Comforts program designed to help patients develop an optimal lifestyle.
"Your Role in Ensuring Culture Change in Dining and Regulatory Compliance," (PDF) by Linda Handy, MS, RD, June 2010, page 14. CDMs need to use their management skills to bring person-centered dining to their facilities. The federal government is mandating resident-driven dining, and residents themselves are also demanding the power of choice at the dinner table.
"Food Service Kitchen Safety: A Model for Reducing Injuries," (PDF) by Diane K. Schweitzer, PhD, CFSP, CSRM, June 2010, page 20. Burns. Cuts. Slips and falls. These types of injuries can be all too common in a foodservice operation. Implementing a safety system can go a long way towards reducing employee injuries in the kitchen.
"Embracing the Possibilities," (PDF) by Laura Vasilion, Staff Writer, June 2010, page 28. Stedman Graham will present the opening keynote address at DMA's 50th Annual Meeting in Chicago next month. He provides a preview of his nine-step plan for leadership success in this article.
"A New Twist on Room Service," (PDF) by Michael Scarione, MBA, CDM, CFPP, May 2010, page 22. If your facility is looking for a way to provide room service without the high cost, read how one health and rehab center successfully made it happen by bringing kitchen staff together to brainstorm ideas and develop menus.
"The Diamond Approach to Quality Improvement in Food Service," (PDF) by Linda S. Eck Mills, MBA, RD, LDN, FADA, May 2010, page 25. Achieving quality in your foodservice operation requires strategy and vigilance. Using the Diamond Quality Improvement model will help dietary managers prioritize and make sound decisions regarding quality initiatives.
"National Dysphagia Diet In-Service," (PDF) by Jennifer R. Grier, CDM, CFPP, May 2010, page 28. No time to plan a new in-service for your staff? Help is here. A ready-made in-service focusing on the National Dysphagia Diet is provided.
"Meal Suggestions for Special Dietary Needs," (PDF) by Anne T. Thacker, MS, RD, LD, April 2010, page 17. For people with special dietary needs, meals and snacks may present a challenge. This article contains ideas - and recipes - for those who face dietary challenges due to illness or allergies.
"Social Media, Social Change," (PDF) by Timothy L. Bauman, DHCFA, CDM, CFPP, April 2010, page 20. Making connections with others is a basic human need. Today's varied social networking tools make connecting with peers from across the globe easy, and allow you to choose a format that best meets your needs.
"How to Prepare for (and Live Through) a Survey," (PDF) by Sharon Vermeer, CDM, CFPP, April 2010, page 24. Nerve-racking...that's how most dietary managers would describe the survey process. Preparation is key to a low stress, successful survey.
"Using the 2009 Food Code to Ensure Regulatory Compliance for Food Safety," (PDF) by Linda Handy, MS, RD, March 2010, page 19. In January, I attempted to cover the 2009 Food Code and regulatory compliance in a DMA webinar. Feedback was positive, but I realized I had just touched the tip of the iceberg. Here are key points from the webinar, along with additional helpful information.
"Yesterday, Today, and Tomorrow: What Can We Expect Next in Health Care?," (PDF) by Ruby P. Puckett, MA, FCSI, February 2010, page 13. The person-centered approach to care focuses on the health and well-being of individuals. Various ideas to improve quality of life are outlined, including the Eden Alternative model.
"The Fruit Basket Approach to Evaluating Benchmarking," (PDF) by Wayne Toczek, February 2010, page 17. When should dietary managers use industry benchmarks - and when is it best to set your own standards? Discussion and answers to these questions are provided here.
"Care Planning for Customer Satisfaction," (PDF) by Stephen Meisel, CDM, CFPP, February 2010, page 21. The care planning process can be time consuming and tedious - but it's a critical step in delivering high quality client-focused care.
"Food Goes to the Movies," (PDF) by Laura Vasilion, February 2010, page 23. Here's your ticket to the best movie picks for food lovers.
"Celebrating Foods With the Calendar," (PDF) by Linda Eck Mills, MBA, RD, LDN, FADA, February 2010, page 26. Theme days and monotony breakers add variety and fun to your menu without breaking the bank. The final installment in this three-part article provides creative menu ideas to implement from March through June.
"Making the Modern Menu Masterpiece," (PDF) by Timothy L. Bauman, DHCFA, CDM, CFPP, January 2010, page 14. Ingredient availability, science, and the Internet have changed the foodservice industry profoundly in recent years. Here’s a look at what “culinology” means to dietary managers.
"History in the Making: DMA Celebrates 50 Years," (PDF) by Diane Everett, January 2010, page 17. In 2010, DMA marks 50 years of service to the industry! A lot has changed in half a century, and we chronicle much of it in this feature.
"Steps to a Healthy Facility," (PDF) by Jennifer Grier, CDM, CFPP, January 2010, page 29. Improved cafeteria menus mean better health for our co-workers. Ideas for making cafeteria meals healthier are provided here.
“Managing Food Costs: From the Vendor, to the Kitchen, and From Your Desk,” Wayne Toczek, September 2009, page 17. Here are tips for making the most of precious budget dollars.
“Powered by Technology: Streamlined Foodservice Operations Deliver Dividends,” Richard Bengis, CDM, CFPP, and Timothy Pierelli, CDM, CFPP, February 2009, page 22. Enhanced patient satisfaction and streamlining systems motivated a Florida medical center to select software that meets their varied needs.
“Implementing Electronic Medical Records for the Dietary Manager,” Michael Scarione, MA, CDM, CFPP, June 2009, page 18. Healthcare organizations are now using electronic medical records to provide higher quality of care for clients.
“Induction Heating: The High-Tech System,” Jeff Mills, July/August 2009, page 24. This article describes how systems have evolved over the years and points to induction technology as a way to enhance client satisfaction while improving production efficiencies.
“Beyond the Wall: Working in Correctional Food Service,” Laura Vasilion, November/December 2009, page 25. DMA member Kurt Stauffer, CDM, CFPP shares what a “typical” day looks like in correctional food service.
Food Protection Connection
Columns by Sue Grossbauer, RD:
“Consumers Rate Food Safety,” January 2009, page 9.
“Your Foodservice Distributor: A Key Component of Food Safety,” Colleen Zenk, MS, CDM, CFPP, guest columnist, February 2009, page 9.
“Questions & Answers About the Peanut Product Recall,” March 2009, page 10.
“Are You a Cheese Safety Whiz?” April 2009, page 6.
“New E. Coli Vaccine for Cows,” May 2009, page 8.
“How Cold is Your Cold Food?” June 2009, page 7.
“Food Safety: Who’s in Charge?” July/August 2009, page 12.
“New Guidance for Tomatoes and More, Part 1,” September 2009, page 8.
“New Guidance for Leafy Greens and Melons, Part 2,” October 2009, page 7.
“Powering Up Listeria Control,” November/December 2009, page 9.
“A Fresh Look: Shell Eggs and Older Americans,” Sue Grossbauer, RD, April 2009, page 10. Since older individuals are more vulnerable to Salmonella and other pathogens, it’s important to ensure that eggs are properly handled.
“Safe Food for Seniors: Classic Holiday Recipes,” Debbie Rayhab, MBA, November/December 2009, page 14. Holiday recipes are shared here with variations on favorites to make sure seniors are safe and happy during the holidays.
“Inservice Education: Make the Most of Your 20 Minutes,” Kimmi Campagna, AS, DT, CDM, CFPP, January 2009, page 13. Tried and true formulas for delivering informative training are provided here.
“How to Retain Foodservice Staff,” Tammy McAllister, DT, CDM, CFPP, January 2009, page 22. Educating employees, building morale, and creating a team environment are key to retaining your team members.
“The Key to a Winning Workplace: Less Management, More Leadership,” Jeff Joiner, June 2009, page 15. The difference between management and leadership is clarified in this article.
“Competency-Based Interviewing: Using Past Behaviors to Predict Future Successes,” Sarah Russell, MBA, PHR, July/August 2009, page 16. Strategies on how to unlock a hiring candidate’s true abilities and locate “star” performers are provided here.
“How to Lead During Tough Times,” Wolf J. Rinke, PhD, RD, CSP, September 2009, page 12. Here’s advice on how to communicate, build trust, be visible, and show empathy during difficult times in order to create a stable and positive work atmosphere for employees.
“Catering to Opportunity,” Wayne Toczek, February 2009, page 18. Provided are tips on how to generate new income, enhance your goodwill, and spotlight staff by developing a catering program for your department.
“Celebrating Foods With the Calendar (Part 1),” Linda S. Eck Mills, MBA, RD, LDN, FADA, June 2009, page 10. Consider celebrating food day observances with fun menu promotions. Part 2: October 2009, page 30.
“A Foodservice Journey: From Preselected Meals to Room Service,” Kathryn Massey, CDM, CFPP, June 2009, page 27. Here’s how one hospital shifted to a room service meal delivery system.
Nutrition Care/Special Diets
“Ethnic Meals, Culture, and the Healthcare Menu,” Timothy L. Bauman, DHCFA, CDM, CFPP, and Younghee Kim, PhD, RD, January 2009, page 18. Advice and information is provided on how to honor the cultures of other lands and make clients’ meals more culturally appealing.
“Comfort Foods in Long-Term Care: Nothing Says ‘Home Sweet Home’ Better,” James H. Collins, PhD, February 2009, page 27. Food provides much more than nourishment for the body, especially “comfort foods.”
“Carbohydrates and Carb Counting,” Linda S. Eck Mills, MBA, RD, LDN, FADA, March 2009, page 14. Carb counting offers a way to provide the body with consistent amounts of carbs, while allowing a greater variety of foods.
“Unlocking the Mystery of Dysphagia Diets,” Kim Fremont, MS, RD, LD, March 2009, page 22. Discussion of the National Dysphagia Diet is provided here.
“The Power of Protein,” Mary D. Litchford, PhD, RD, LDN, April 2009, page 15. Protein basics and supplementation are discussed in this article.
“Beyond Culture Change: Putting Choice Back into Resident Mealtime,” Kim Fremont, MS, RD, LD, April 2009, page 23. Giving residents the power of choice is at the heart of the culture change movement.
“Combating Dehydration and UTIs in Long-Term Care,” Lisa Stewart, CDM, CFPP; Helga Longino, RN ; Diane Burton, RN ; Angie Corder, RD, April 2009, page 30. This article defines signs and symptoms of dehydration and discusses a study at one facility that tried a supplement to keep residents hydrated and reduce UTIs.
“The Resident-Directed Menu,” James H. Collins, PhD, May 2009, page 12. This menu approach—a facet of person- centered care—boosts the quality of resident dining to an all-time high.
“Preparing the Ideal Smoothie for Your Dietary Needs,” Anne T. Thacker, MS, RD, LD, May 2009, page 23. Tricks for blending the perfect smoothie—along with creative recipe ideas—are provided here.
“Healthy Eating: Fact vs. Myth,” Connie Diekman, MEd, RD, LD, FADA, May 2009, page 29. Some basic facts are laid out here to help determine what is healthy eating.
“Vitamin D: The Sunshine Vitamin,” Mary D. Litchford, PhD, RD, LDN, September 2009, page 21. Vitamin D is the most common nutrient deficiency in older adults. Causes, recommendations, and intervention strategies are provided here.
“Dealing with Dementia,” Mary D. Litchford, PhD, RD, LDN, November/December 2009, page 20. Various food and nutrition-related problems surface during different stages of dementia. Here are strategies for dietary managers.
“Resident Nutrition Care: The CDM, CFPP’s Role on the Team,” Becky Rude, MS, RD, CDM, CFPP, October 2009, page 17. A DMA member outlines the role of CDM, CFPPs and each individual on the nutrition care team.
“Five-Star Quality Care—Is Your Facility Shining Brightly?,” Barbara Thomsen, CDM, CFPP, RAC-CT, February 2009, page 14. A new five-star rating system for nursing homes is outlined.
“Sanitary Conditions: F371 and Beyond,” Vicky Kearney, CDM, CFPP, March 2009, page 25. CMS has further defined F371, so dietary managers can ensure that optimum sanitation and food handling practices are at work in your foodservice operation.
“Identify and Address QAA Concerns Before Surveyors Arrive,” Linda Handy, MS, RD, June 2009, page 22. Set up strong self-auditing and self-correction systems like these to help you score high on quality assurance.
“Surviving Foodservice Sanitation Inspections,” Greg West, October 2009, page 12. Sanitation-related citations routinely top the list of violations in nursing homes. Here are strategies to make sure you are in compliance with F371 and perform well during CMS inspections.
“2009 Trends & Theme Dining,” Teri Kopp, February 2009, page 32. A peek at what’s new in dining service trends and ideas on how to keep your offerings interesting.
“Survey Reveals Foodservice Trends and Dining Preferences for Seniors,” March 2009, page 19. Results of a survey pointing out trends in food service reveal what senior living residents like and dislike in dining.
“Budgeting Strategies for Your Foodservice Department,” Wayne Toczek, BS, July/August 2008, page 27. Insights on how to build a realistic budget and achieve department goals are provided.
“How to Balance the Holidays and the Bottom Line,” Victoria Fox, CDM, CFPP, November/December 2008, page 21. Here’s advice from a dietary manager on how to survive the holidays with an intact budget.
“Using Word-of-Mouth or 'Buzz' to Market Your Food Service,” Sue Grossbauer, RD, June 2008, page 17. Covered are ways to use word-of-mouth and other people oriented approaches to convey a positive marketing message to your customers and prospects.
“Meetings by the Number,” Linda Eck Mills, MBA, RD, LDN, FADA, October 2008, page 18. Strategies for creating meetings that are successful and a worthwhile investment in time are provided in this article.
“e-Learning Offers Flexible Staff Training,” Jill Arroyo, MS, June 2008, page 30. Here’s a look at today’s new technologies for education and training.
“Revitalizing Your Information System,” Michael Babines, November/December 2008, page 12. This article describes how “informatics” can help dietary managers use data and software to vitalize their operations.
“Foodservice Software Buyers Guide,” November/December 2008, page 16. Looking to purchase new software? Here’s a list of foodservice software providers.
“The Future is Here for School Foodservice Operations,” Beverly Lowe, SNS, RD, CFE, November/December 2008, page 19. Here are insights into what’s new in school foodservice software.
“Meet DMA’s Candidates for National Office,” February 2008, page 29. Here are bios and responses to leadership-related questions submitted by candidates for national office.
“Discover the New DMA Website,” Sue Grossbauer, RD, April 2008, page 30. This article offers a guided tour of the all-new DMA website.
“DMA Annual Meeting Delivers First-Rate Education and Networking,” Diane Everett, September 2008, page 29. Here’s a recap of DMA’s 48th Annual Meeting in Philadelphia in July.
“DMA 2008 Salary & Benefits Survey,” Laura Vasilion, November/December 2008, page 26. Results and analysis of DMA's 2008 Salary and Benefits Survey is provided.
“The Value of Professional Groups,” Timothy L. Bauman, DHCFA, CDM, CFPP, July/ August 2008, page 36. A DMA member outlines his reasons for joining professional groups.
Food Protection Connection
Columns by Sue Grossbauer, RD:
For a complete listing of Food Protection Connection articles, please click here >>
Food Safety & Sanitation
“Safe Food Practices of DMs Serving Populations at High Risk for Listeriosis,” Patricia Kendall, PhD, RD, April 2008, page 8. Safety principles—along with results of a survey focusing on Listeriosis—are outlined in this article.
“Safe Dining for Susceptible Customers, and Top 12 Unsafe Food Handling Areas,” Linda Handy, MS, RD, and Wayne Toczek, BS, June 2008, page 21. The new interpretive guidance for surveyors and other changes make it even more critical for dietary managers to focus on safety standards and prevent foodborne illnesses.
“Five Leadership Tactics to Make 2008 a Pivotal Year,” Quint Studer, January 2008, page 13. Several directives are offered here to enhance your leadership skills.
“Time to Reappraise Performance Appraisals,” Lauren Stiller Rikleen, February 2008, page 12. The three practices outlined here can make the employee evaluation experience more meaningful.
“Is Your Grass the Greenest? Cost Effective Ways to Grow a Company Culture That Helps You Keep Your Keepers,” Joanne G. Sujansky, PhD, CSP, February 2008, page 14. The 16 tips outlined in this article can help make sure you hire and retain your best employees.
“Motivational Interviewing and Stages of Change,” Linda Eck Mills, MBA, RD, LDN, FADA, February 2008, page 24. Here’s a
look at how implementing Motivational Interviewing can prompt positive change in your employees’ behaviors and reduce power struggles.
“Unlocking the Employer of Choice Dilemma: Six Keys to Success,” Deanne DeMarco, March 2008, page 30. This article describes ways to create the supportive and appealing work climate that helps keep your staff happy while retaining quality employees.
“Becoming a New Leader: Hold On, It May Get A Little Bumpy,” Christy B. Knowles, PHR, June 2008, page 26. A "pre-flight" safety message for new leaders is provided.
“Communication: The Key to Success in Business Leadership,” Lee Froschheiser, October 2008, page 23. This primer outlines the art of two-way communication and how it can promote effective leadership.
“Mealtime Choices: Put Options on Your Menu,” May 2008, page 15. This article outlines the power of choice when it comes to mealtime.
“Person-Centered Dining: Innovations in Dietary Services,” James H. Collins, PhD, July/August 2008, page 14. Person-centered care is placing the long-term resident at the center of the care process.
“Loving Spoonfuls: A Unique Approach to Quality Care,” Edward G. Cox, BS, CDM, CFPP, October 2008, page 27. Here’s a breakdown of a successful feeding system that focuses on the needs of the elderly at a New York hospital.
“A Day in the Life of a Consultant CDM,” Vicky Kearney, CDM, CFPP, March 2008, page 26. An experienced dietary management consultant shares what a “typical” workday looks like for her.
“Dietary Managers Must Think Outside the Box,” Debra A. Rogers, CDM, CFPP, July/August 2008, page 24. Dietary managers must be active participants in the plan of care for each resident as well as the Quality Improvement process in order to run a successful department.
“So You Want to be a Consultant?,” Leticia Manning, CDM, CFPP, October 2008, page 29. A CDM shares her experiences as a dietary manager consultant and offers advice to those considering contracting their services.
Nutrition Care/Special Diets
“The Food Guide Pyramid for Older Adults—Updated,” February 2008, page 18. This update by Tufts University researchers emphasizes sound food choices for older adults.
“Malnutrition in Elderly a Major Concern That Needs Attention,” David Stauth, February 2008, page 21. Here’s a discussion of how to enhance nutritional intake for the millions of Americans over 65 who are facing malnutrition due to lifestyle, diet, loss of appetite, and other factors.
“Vitamin D in the Spotlight: An Expanded Role Emerges for Promoting Health,” March 2008, page 22. New research revealed in this article explores the additional role vitamin D may play in a growing list of benefits.
“Water and Hydration: Essential to Survive and Thrive,” Linda S. Eck Mills, MBA, RD, LDN, FADA, May 2008, page 20. This article outlines our hydration needs and sorts out the differences between various bottled waters on the market today.
“Protein and Aging,” Victoria H. Castellanos, PhD, RD, May 2008, page 24. This article offers an understanding of which proteins are of the highest quality and approaches to increasing protein intake in patients with a poor appetite.
“Good Taste and Good Health: Whole Grains Do Double Duty,” Cynthia Harriman, September 2008, page 18. This article details why whole grains should be on your facility’s menu.
“Taking the ‘Bite’ Out of the Diabetic Diet,” Janice Baker, MBA, RD, CDE, September 2008, page 24. Wise choices and moderation are key components of the meal planning suggestions for diabetics listed in this article.
“Nutrition Care Under New CMS Guidance,” Linda Roberts, MS, RD, LDN, October 2008, page 12. Answers to questions about new CMS guidance for surveyors and revised ADA Standards of Practice are offered here.
“How to Take Smart Risks to Find Success,” Guerline Jasmin, January 2008, page 17. Guidelines provided can help you take smart risks—and improve your chances for positive results.
“Business Etiquette,” Sue Grossbauer, RD, January 2008, page 26. This article shows how to enhance your standing in your organization by practicing the necessary skill of business etiquette.
“Can We Hide From Stress?,” Debbie Polisky, MS, April 2008, page 18. Here’s a look at proactive techniques that can ensure that stress doesn't dominate our world and adversely impact our health.
“How to Achieve a Competitive Advantage in a Tough New World,” Wolf J. Rinke, PhD, RD, CSP, May 2008, page 28. This article outlines how to sharpen sought-after skills as a key to keeping your job—or moving forward in another position.
“Regulations: What You Can Do—Not What You Can’t Do,” Wayne Toczek, January 2008, page 22. This article explains how to comply with regulations while ensuring resident happiness in continuing care facilities.
“Think Like a Surveyor Using New Interpretive Guidance and Protocol for F 325,” Linda Handy, MS, RD, September 2008, page 10. This summary prepares dietary managers for the new interpretive guidance for surveyors that took effect on September 1, 2008.
“It’s Not Your School Lunch Program Anymore,” Teresa Wise, CDM, CFPP, March 2008, page 12. Varied choices, expansive buffets, and ethnic offerings are “what’s new” in school foodservice today.
“It’s Not Easy Being Green: Growing Trends for Sustainability,” Colleen Zenk, MS, CDM, CFPP, June 2008, page 12. This article sorts through the “going green” lingo and defines what the buzzwords really mean.
“The Times They Are a-Changing,” Laura Vasilion, July/August 2008, page 20. A look at how the Baby Boomer generation is pushing for positive change in the foodservice industry.
"Developing an Effective Issuing and Inventory Control System," Ruby Puckett, MA, RD, FCSI, CFE, June 2007, page 25. Getting needed food and supplies from the storeroom to the kitchen or prep area at the appropriate time can be a challenge unless a facility implements a well-conceived system.
"Foodservice Equipment Purchasing," (PDF) Deborah Bruce Witt, July/August 2007, page 16. The pressure is on to purchase equipment that best meets the needs of your foodservice operation. What factors should you consider?
"Learn How to Knead Your Dough To Be Business Savvy," Maureen Leugers, MBA, RD, CD, July/August 2007, page 20. A dietary manager must effectively manage food and labor costs to decrease expenses and increase revenue. This article offers strategies for enhancing foodservice profits.
"Tips for a Successful Job Search: When You Are Interviewing for a Position," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, February 2007, page 18. Dietary managers seek new employment for a variety of reasons. Preparing for that all-important interview requires anticipating possible questions and being ready with appropriate responses.
"Become a Networking STAR," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, May 2007, page 30. With the DMA Annual Meeting just around the corner, dietary managers may benefit from these networking suggestions.
"Websites for Dietary Managers," (PDF) May 2007, page 22. The Web is packed with interesting and diverse resources for food and nutrition professionals. Here's a list of sites you can visit for nutrition information and answers to your food safety questions.
"Too Many Patients, Not Enough Time? Consider a PDA," (PDF) Candy Mattson, RD, November/December 2007, page 18. Handheld computers loaded with nutrition assessment software are offering busy dietary managers help in evaluating a patient’s current condition, calculating body mass index, and much more.
"The Good, The Bad, The Ugly: E-Mail Communication," (PDF) Ronnie Moore, November/December 2007, page 20. The popularity of e-mail as a business communications tool has exploded! But e-mail is not always the right vehicle for your message. This article describes the pros and cons of electronic communication.
"Meet DMA's Candidates for National Office," (PDF) February 2007, page 26. DMA members are encouraged to cast their ballot in national elections before the March 30 deadline. Provided here are bios for each candidate for the DMA Board and the Certifying Board. Voting is conducted online.
"HCI Looks Forward to the B.E.A.T. in Toronto," (PDF) Colleen Zenk, MS, CDM, CFPP, March 2007, page 27. The Healthcare Caterers International Board will meet in Canada this May in conjunction with CSNM’s annual conference. HCI organizations from across the globe will benefit from this information-sharing and strategic planning opportunity.
"DMA Annual Meeting Skyrockets to Success," (PDF) Diane Everett, September 2007, page 25. Foodservice professional from across the country enjoyed the education, exhibits, and camaraderie of DMA's 47th Annual Meeting in July.
Disaster Management and Planning
"Lessons Learned," (PDF) Laura Vasilion, October 2007, page 30. If your facility experienced a fire or other catastrophe, would you be well-prepared to equip your foodservice operation and re-stock your kitchen? One dietary manager who experienced a blaze at her workplace offers hard-won advice.
Focus on Food
"The Incredible Edible Egg," (PDF) Eileen Crain, April 2007, page 12. Looking for creative ways to use eggs on your menu? Here are interesting and unique recipes for egg dishes. Also provided are safety tips on receiving and storing eggs.
"Summer Grilling, Sausage Style," Carlyn Berghoff, July/August 2007, page 31. It’s summertime, and the weather and outdoor grills are hot. Sausages are a perennial hit. This article looks at three favorites, and how to prepare them.
"What’s Cooking? Culinary Terms Defined," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, October 2007, page 22. Providing upscale meals to clients requires dietary managers to have an understanding of culinary terms and techniques. Here’s a “quick list” of words you may hear or need to know in your kitchen.
"Build a Reputation for Fabulous Desserts," (PDF) November/December 2007,
page 15. Foodservice operators can stand out from the pack by offering fabulous desserts. Provided here are four favorite recipes, sure to please even your toughest customers.
Food Protection Connection
Columns by Sue Grossbauer, RD:
For a complete listing of Food Protection Connection articles, please click here >>
Food Safety and Sanitation
"Effective Foodservice Receiving and Storage Practices," (PDF) Ruby Puckett, MA, RD, FCSI, CFE, February 2007, page 12. Implementing successful receiving and storage procedures should be a priority in your busy department. Ensuring food safety and accurate accounting of products are at stake.
"Food Safety Resources," (PDF) Diane Everett, April 2007, page16. Finding food protection information is easier when you know where to look. Here are some useful references for dietary managers.
"Food Safety Facts & Fallacies: An Inservice for Your Staff," (PDF) Sue Grossbauer, RD, September 2007, page 11. True or False? E. Coli is the number-one pathogen involved in foodborne illness in the U.S. Use the questions posed in this article to test employee knowledge on seven food safety principles, and build an inservice training program.
"Interviewing Prospective Employees: Tips for Success," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, January 2007, page 18. The road to hiring a new employee can be rough. Asking appropriate questions—and steering clear of potential legal issues—is important to success.
"How to Protect Knowledge from Walking Out the Door," (PDF) Pam Holloway, January 2007, page 24. When key employees depart, they may take with them years of job know-how and experience. Keep that knowledge on staff by planning ahead.
"Solid Staff, No Money Needed," (PDF) Timothy L. Bauman, DHCFA, CDM, CFPP, May 2007, page 26. Hiring and keeping great people is key to the success of your foodservice operation. Strategies for choosing and retaining first-rate staff members are provided here.
"Marketing Your Food Service For Goodwill and Profits," (PDF) Diane Everett, June 2007, page 17. Facilities can capitalize on their menus and the credentials of their foodservice team to help build business and generate goodwill. This article provides a collection of marketing tips designed to please current customers and attract newcomers to your cafeteria.
"The Leader Within," by Marianne Smith Edge, MS, RD, LD, FADA, July/August 2007, page 26. What makes a leader? Companies and business strategists have been studying the skills and traits of successful leaders for years. Current theories are presented in this thought-provoking feature.
"Leading Change in Your Organization," (PDF) Timothy L. Bauman, DHCFA, CDM, CFPP, November/December 2007, page 29. Change is a constant, so learning to effectively lead change is a critical skill for dietary managers.
"Interactive Hospital Menus Go Prime Time," (PDF) April 2007, page 29. Cutting-edge technology that powers an ordinary TV puts hospital patients in control of their menu.
"Upscale Your Menus Using Technology," (PDF) Stephanie Luros, June 2007, page 12. Preparing delicious, flavorful, well-cooked meals for patients and residents has become a top priority in non-commercial food service. Combining culinary arts with technology can help dietary managers upgrade the quality of their menus and enhance overall meal appeal.
"Visibility Benefits Patients and Dietary Staff," (PDF) Sean McCabe, CDM, CFPP, October 2007, page 27. The Dining Committee at a Florida hospital plays an active role in ensuring that patient satisfaction scores soar.
"Meals That Heal: A Dietary Manager in Combat," (PDF) Laura Vasilion, November/December 2007, page 23. A CDM, CFPP stationed in Afghanistan shares his story about the triumphs and challenges of military food service.
Nutrition Care/Special Diets
"Nutrition & Palliative Care: A Hospice Dietitian's Perspective," (PDF) Donna Gavin, RD, LDN, CDM, CFPP, January 2007, page 12. Food is important throughout life, from both a survival and symbolic standpoint. This compassionately-written feature discusses end-of-life nutrition care issues.
"What's in That Food?," (PDF) Diane Everett, February 2007, page 22. Reading labels is key to minimizing risks for people with food allergies, but ingredients aren’t always easy to understand. Provided here are lists of ingredients to avoid if you’re serving peanut-free and other allergen-free diets.
"Preventing Weight Loss and Dehydration in Long-Term Care," (PDF) Marilyn Ferguson-Wolf, MA, RD, CD, March 2007, page 12. Ensuring that residents are—and stay—well nourished and hydrated requires teamwork. The dietary manager plays an integral part in optimizing nutrition and hydration for residents at risk.
"Nutrition Management of Kidney Disease," (PDF) Joan Brookhyser, RD, CSR, CD, March 2007, page 20. Kidney disease carries many nutrition-related implications. Dietary managers have a strong role in ensuring that patients and residents with this disease are being assessed properly and are getting a diet that’s modified to meet their special needs.
"Managing Diabetes Today," (PDF) Marilyn Fergson-Wolf, MA, RD, CD, April 2007, page 18. Nutrition care strategies for people with diabetes are offered here. Dietary interventions should be developed and evaluated on a case-by-case basis that reflects the patient's age, health status, and quality of life.
"Recipe for Wellness," (PDF) Fred Schafer, MS, CFT, May 2007, page 12. Quality of life is not as good as it could be for many dietary managers. Adopting a "fully alive wellness style" is key to becoming more fit and healthy.
"Long-Term Care Nutrition and the CMS 2007 Action Plan," (PDF) Brenda Richardson, MA, RD, LD, CD, May 2007, page 17. Regulations for long-term care nutrition programs have changed. This article provides insights on the new F-Tag and how to implement these new rules in your daily operations.
"Effective Care Planning Using the American Dietetic Association Nutrition Care Process," (PDF) Elise Smith, MA, RD, LD, June 2007, page 20. The CDM and RD work together to provide quality nutrition care for patients and residents using accepted standards. The nutrition care process and documentation principles are delineated in this article.
"Community Connections: Moving Seniors Toward Wellness," Linda Netterville, MA, RD, LD, July/August 2007, page 39. As Baby Boomers age, the need becomes great to provide quality home and community-based programs that promote the health and independence of our older population.
"Improving Resident Care for Constipation," (PDF) Lisa Stewart, CDM, CFPP, July/August 2007, page 34. Chronic constipation affects dignity and quality of life for residents. Constipation management can be expensive...thus a focus on effective solutions is well worthwhile.
"Pressure Ulcers and Hydration," (PDF) Debbie Zwiefelhofer, RD, LD, October 2007, page 18. There’s a strong link between hydration and wound healing. Inadequate fluid intake can impair health and interfere with the body’s ability to repair. Learn more about the connection in this article.
Professional Practice Standards
"Documenting in the Medical Record," (PDF) Susan Davis Allen, MS, RD, April 2007, page 24. The professional standards outlined provide dietary managers with guidelines for documenting food history, preferences, and intake in the medical record.
"Dietary Department Catering," (PDF) Susan Davis Allen, MS, RD, September 2007, page 14. The professional standards outlined here provide dietary managers with guidelines for catering in the dietary department. Helpful forms are presented, too.
"Tough Love in the School Lunch Line," (PDF) Del Williams, September 2007, page 21. Some schools are using fingerprint readers to help parents track the choices their childrens are making in the lunch line.
"Changing with the Times: Healthier, Greener Food Service," (PDF) Laura Vasilion, October 2007, page 11. What are some current trends in food service? Learning what’s new— and anticipating what’s ahead—are important strategies to keep your program on the leading edge.
"Colored Dishware May Increase Resident Intake," (PDF) Reprinted from "Caring for You" newsletter, published by Campbell County Memorial Hospital, Gillette, WY, January 2006, page 30. Purchasing colorful new tableware has improved appetites at Pioneer Manor.
"Staffing and Scheduling the Foodservice Department," (PDF) Ruby P. Puckett, MA, RD, FCSI, February 2006, page 25. Is your food service adequately staffed? Determining how many employees you need to accomplish department objectives can be challenging.
"The Changing Senior Dining Market," (PDF) Mitch Possinger, May 2006, page 11. Older Americans are living longer, healthier, and more active lives, and the senior care market is responding to these changes. Providing great food is an important way to enhance the lives of older people in care settings.
"Keeping Foodservice Costs Under Control," (PDF) Linda S. Eck Mills, MBA, RD, LDN, FADA, May 2006, page 22. Staying within budget can be challenging in the face of rising expenses. Understanding food and recipe costs can go a long way towards helping dietary managers keep their budget in line and remain competitive.
"Achieving Success With the Long-Term Care Survey Process," (PDF) Brenda Richardson, MA, RD, LD, CD, June 2006, page 22. Effective nutritional care is a key component for achieving facility compliance in the long-term care survey process. Understanding the process and what it entails is paramount for attaining success and receiving Medicare or Medicaid reimbursement.
"Residents Have an Appetite for Customer Service," (PDF) Cindy Heilman, MS, DTR, July 2006, page 28. Long-term care clients crave good customer service. Are you delivering it?
"Adolescent Residential Treatment Centers: An Expanding Market for Dietary Managers," (PDF) Linda S. Eck Mills, MBA, RD, FADA, LDN, January 2006, page 27. Opportunities for dietary managers are expanding in treatment centers for teens and pre-teens as a result of new school lunch requirements.
"How to Make Workplace Changes Work for You," (PDF) Jim Dawson, April 2006, page 18. Change is inevitable, so it’s wise to learn how to deal with it better. Here are strategies for effectively dealing with transitions in our work and personal lives.
"Moving Up the Ladder: Career skills for Success," (PDF) Becky Dorner, RD, LD, July 2006, page 24. Advance to a better position and higher pay by focusing on your strengths.
"Selling Your Ideas," (PDF) Jim Dawson, October 2006, page 30. In one way or another, we're all in the sales business—promoting ourselves and our ideas to others. Selling your ideas to decision-makers can jump-start your career and benefit your organization. The six-step sales process is outlined here.
"Software Automation Strategies in Foodservice Operations," (PDF) Peter Rick, RD, MBA, May 2006, page 14. Technology innovations have changed the face of foodservice operations. Software programs can help improve efficiency, track client data, calculate food and labor costs – and perform a myriad of other functions. This article describes how to use computer technology to its full advantage.
"The Right Fit: My Quest to Find a Great Point of Sale System," (PDF) Larry Bauman, CDM, CFPP, July 2006, page 18. Cafeteria revenue got a strong boost when this DMA member found a point of sale system with the features he needed most.
"Nutrient Analysis Software Know-How," (PDF) Sue Grossbauer, RD, November/December 2006, page 14. Today's software and Web-based tools offer dietary managers nutrient information at the touch of a few keystrokes. The article outlines some nutrient analysis resources currently available.
"School Meals and Vending Technology," (PDF) Beverly Lowe, SFNS, RD, November/December 2006, page 18. Technology is helping schools deliver healthy foods straight from vending machines. Other smart vending innovations are cropping up on campuses everywhere. Learn what's new!
Disaster Management And Planning
"Hurricane Katrina: One Dietary Department's Harrowing Story," (PDF) Dan Morel, LDN, RN, October 2006, page 23. Charity Hospital in New Orleans experienced the full-force of Hurricane Katrina's wrath last September. An RD on the scene provides a gripping account of his experiences and shares disaster preparedness insights.
"North Carolina DMA Shines as 2004-05 Diamond Award Winner," (PDF) Marilyn B. Engler, February 2006, page 20. North Carolina DMA excels using proven standards,
innovative projects, and an enthusiastic membership.
"DMA Annual Meeting Serves Up Top-Notch Education—With a Side of Fun," (PDF) Diane Everett, September 2006, page 26. DMA's 2006 Annual Meeting exceeded expectations, as attendees savored education, Expo, and networking options.
"DMA's 2006 Salary Survey: Raising the Bar," (PDF) Laura Vasilion, November/December 2006, page 22. Three-thousand dietary managers shared information about their 2006 salary and benefits package. Results of DMA's just-published Salary Survey are reported here.
"HCI: Taking DMA to the Next Level," (PDF) Colleen Zenk, MS, CDM, CFPP, November/December 2006, page 36. HCI welcomes associations from Norway and Denmark to the federation. DMA members benefit from their HCI membership in a variety of ways.
Focus On Food
"Fire Up the Barbie: It's Summer Grilling Season," (PDF) Laura Vasilion, July 2006, page 21. Steaks. Swordfish. Chicken. And of course, burgers. Everything tastes better on the grill.
"Holiday Baking... Cupcake Style," (PDF) Jeff Costa Bravo, November/December 2006, page 30. Cupcakes are one of America's favorite sweet treats! Creative cupcake ideas are provided here. along with recipes and decorating ideas.
Food Protection Connection
Columns by Sue Grossbauer, RD:
For a complete listing of Food Protection Connection articles, please click here >>
Food Safety And Sanitation
"Student Health and Safety: HACCP Development Priorities," (PDF) Billy G. Nolen, February 2006, page 18. Proactive food safety programs can protect your students from foodborne illness and preserve the reputation of your dietary department. The USDA now requires school food services to implement a HACCP program to receive federal funding through the National School Lunch Program.
"CDM Knows First-Hand the Importance of HACCP," (PDF) Teresa Wise, CDM, CFPP, March 2006, page 23. Imagine you’re a dietary manager serving the school foodservice market and 400 children turn up ill. Would you have documentation affirming you followed food protection protocol? One DMA member experienced this scenario a year ago, and shares her story. She offers a great lesson in preparation and professionalism.
"Food Safety Solutions for Managers," (PDF) Laura E. Vasilion, April 2006, page 13. A variety of food safety education resources are out there to help busy managers enhance their food protection programs and deliver top-notch training to their employees.
"Assessing the Safety of Your Department and Employees," (PDF) Ruby P. Puckett, MA, RD, FCSI, CFE, June 2006, page 18. Developing a comprehensive safety plan is vital to the safe operation of your foodservice department and critical to the well-being of your employees. What kinds of issues should your plan address? Answers are provided here.
"Equipment Trends: Helping Facilities Comply with Food Safety Regulations," (PDF) Shellee Roloff, July 2006, page 14. Equipment innovations are making it easier for dietary managers to keep foods at safe temperatures during storage and delivery.
"Every Day Should Be a Holiday The Resident Choice Meal Plan," (PDF) Dan McGuire, CDM, CFPP, April 2006, page 20. Giving seniors the power of choice improves their quality of life. The Resident Choice Meal Plan has earned high marks from residents, their families, and the staff at Cerenity Senior Care facilities. Learn more about this resident-centered approach to meal time in this article.
"Retirement Facility Delivers First-Rate Meals and Service," (PDF) Susan Davis Allen, MS, RD, September 2006, page 20. The dining room of a Wisconsin continuous care retirement facility delivers five-star quality meals and service to residents.
"Rethinking the Dining Experience in Long-Term Care," (PDF) Shellee Roloff, October 2006, page 14. Enhancing the long-term care dining experience encourages nutritional intake, resident independence, social relationships, and overall well-being. It may be time to introduce a more resident-centered dining service at your facility. Several popular trends are outlined here.
"How to Instill Behaviors That Support Your Corporate Strategy," (PDF) Marsha Lindquist, May 2006, page 26. Satisfying your organization’s goals begins with reinforcing desired behaviors in your staff. This article shows managers how to promote actions that spell success for your company.
"Conducting Successful Performance Appraisals," (PDF) Jim Kinneer, SPHR, CBP, CCP, June 2006, page 13. Conducting performance reviews is an effective way for dietary managers to not only give employees constructive feedback on their current work, but to set goals for future performance. Consider these tips to make the most of a staff appraisal.
"Leading and Motivating Your Team," (PDF) Brian Tracy, June 2006, page 27. Motivational leaders ask questions, listen carefully, plan diligently, and build consensus among their employees. Do these characteristics describe you? This article provides tips to enhance your leadership skills.
"Stepping Out of the Box," (PDF) Veta Simpson, CDM, CFPP, June 2006, page 30. When a facility’s activities director departs, a CDM and her staff step up to the plate to develop food-related activities that utilize their unique talents.
"Recipes for Managing Conflict," (PDF) Michael Scott, September 2006, page 16. Workplace conflict is inevitable. When staff tensions mount, dietary managers play a key role in resolving differences, improving communication, and creating a productive work environment.
"People Are Wired Differently," (PDF) Linda S. Eck Mills, MBA, RD, LDN, FADA, October 2006, page 27. Personality types shape the workforce in any organization. Recognizing strengths and weaknesses in your team members will help you manage them more effectively and capitalize on their best traits.
Nutrition Care/Special Diets
"Food Allergies In the News: Is Your Facility Allergy Aware?," (PDF) Ronni Alicea, RD, February 2006, page 11. For people with food allergies, even casual contact may trigger a severe response. From admissions to discharge, food allergy awareness is a facility-wide commitment.
"It’s Official: FDA’s Trans Fat Labeling is Now Law," (PDF) February 2006, page 16. Food manufacturers are now required to list trans fat grams on food labels. With this new information, you can now prepare healthier menus for your clients –
especially those with high cholesterol and heart disease.
"Water: An Essential Element for the Elderly," (PDF) Linda S. Eck Mills, MBA, RD, LDN, FADA, March 2006, page 13. Inadequate fluid intake is a pressing issue for the elderly in long-term care. Water is vital to digestion, absorption, circulation and other body processes. This article offers strategies to prevent dehydration and ensure that clients are getting the fluids they need.
"Gluten-Free Diets: The Prescription for Celiac Disease," (PDF) Ronni Alicea, RD, March 2006, page 10. People who suffer from Celiac Disease require strict adherence to a gluten-free diet, which excludes wheat, rye, barley, oats, and other grains. Every menu has a gluten-free solution, if you know which products to stock. This article gives managers a “short course” in how to plan and implement gluten-free diets.
"Feeding Body and Soul: A Dietitian’s Personal Journey of Cancer Survivorship," (PDF) Diana Dyer, MS, RD, April 2006, page 22. After her third cancer diagnosis, a registered dietitian examines scientific research and enhances her diet to improve long-term health. She actively chooses plant-based foods with cancer-fighting molecules.
Professional Practice Standards
"Professional Practice Standards: Controlling Costs in Food Service," (PDF) Susan Davis Allen, MS, RD, CHE, February 2006, page 20. The professional standards outlined here provide dietary managers with guidelines for controlling excess costs by standardizing recipes, practicing portion control, and reducing waste.
"Professional Practice Standards: Emergency Planning," (PDF) Susan Davis Allen, MS, RD, October 2006, page 19. The professional standards outlined here provide dietary managers with guidelines for developing emergency continuity plans for use during disasters.
“Maintaining Quality Despite Staff Turnover,” (PDF) Jennifer Sanford, May 2005, page 13. Employee attrition is a challenge many foodservice operations face. Better hiring practices can help minimize turnover, and create a culture of quality service.
“It’s a Jungle Out There: Surviving in an Era of Cutbacks and Downsizing,” (PDF) Lou Burgess, May 2005, page 16. Clients want quality care, timely service, and management accountability. Here are 10 ideas to help you succeed in today’s challenging marketplace.
“I Just Work Here — Creating a Frontline That Improves Your Bottom Line,” (PDF) John Skabelund, October 2005, page 24. Staff members that interact with customers should be a positive reflection of your department. Tips for keeping your ‘star’ frontline employees motivated are provided here.
“Care Planning for Dietary Professionals,” (PDF) Pam Brummit, MA, RD, LD, October 2005, page 18. Care planning is a critical component in improving a healthcare client’s quality of life. Steps in the process and strategies for success are provided here.
“Building a Better Resume,” (PDF) Laura E. Vasilion, June 2005, page 11. If preparing a resume has you anxious or bewildered, help is here. Tips from administrators on what they like — and don’t like — to see on foodservice managers’ resumes are provided here.
“iEntree.com: Where Job Seekers and Employers Come Together,” (PDF) Sue Grossbauer, RD, June 2005, page 15. Healthcare Caterers International recently launched a Web-based job bank for foodservice managers in health care and their potential employers.
“The Interview: Putting Your Best Foot Forward,” (PDF) Laura E. Vasilion, July/August 2005, page 20. In the second article of a two-part series on making a job change, administrators offer insights on how to make a positive impression during that all-important face-to-face meeting.
“Technology Innovations Put School Food Service on the Cutting Edge,” (PDF) Beverly M. Lowe, SFNS, RD, November/December 2005, page 20. School food service is using technology in creative ways. Here’s a look at some computer applications that are changing the way school lunchrooms operate.
“On Your Computer: Who’s Watching?” (PDF) Sue Grossbauer, RD, November/December 2005, page 22. Is your PC violating your privacy? Without your knowledge, “spyware” may be sharing your computer activity with a third party, and “phishing” may be supplying others with your personal financial information. Learn how to avoid these threats and protect yourself from these computer intruders.
Disaster Management And Planning
“Disaster Planning Should Address New Threats,” (PDF) Charnette Norton, MS, RD, LD, FADA, FCSI, April 2005, page 20. Does your disaster readiness plan address the possibility of bioterrorism? Here are considerations for various types of emergencies.
“Battered But Not Beaten: Members Impacted by Hurricanes Katrina and Rita Start to Rebuild,” (PDF) Laura E. Vasilion, November/December 2005, page 27. Dietary managers who witnessed the recent hurricanes and picked up the pieces share their incredible stories.
“How Does Your Paycheck Stack Up?” (PDF) Marilyn B. Engler, January 2005, page 11. The 2004 DMA Salary and Benefits Survey looks at compensation, benefits, and trends in the foodservice industry.
“What Are CDM, CFPPs Qualified to Do?” (PDF) June 2005, page 28.
“Make Organ and Tissue Donation Your Choice in Life and Death,” (PDF) Lynn W. Jurs, July/August 2005, page 35. As Dietary Managers Association prepared to launch a new initiative focusing on organ donation, a DMA staff member shared her personal experience as a liver recipient.
“2005 DMA Annual Meeting and Expo Delivers on Promise of Quality Education and Networking,” (PDF) Diane J. Everett, September 2005, page 28. DMA’s 45th Annual Meeting delivered on its promise of high quality speakers and presentations. The event also gave attendees an unbeatable opportunity to meet with peers and industry suppliers face to face. It all added up to a history-making week in Washington, D.C.
“DMA Elects New Officers and Directors,” (PDF) September 2005, page 33.
“The Greatest Legacy of All: Life,” (PDF) Laura E. Vasilion, October 2005, page 29. U.S. Deputy Surgeon General Kenneth Moritsugu, MD, MPH, spoke about his personal experience with organ and tissue donation at DMA’s Annual Meeting this summer. Here are more facts and stats about giving the gift of hope to those in need.
“Arkansas DMA Studies Management Compensation,” (PDF) Lonnie Jackson and Ann Jackson, CDM, CFPP, October 2005, page 31.
“Certifying Board Announces Credentialing Exam Changes,” (PDF) October 2005, page 35.
“Special Section: Professional Education Resources,” January 2005, page 17. A comprehensive list of DMA education offerings is provided. (For Current Educational Offerings see DMA Publications Catalog)
Food Protection Connection
For a complete listing of Food Protection Connection articles, please click here >>
Food Safety And Sanitation
“A Look at Food Handling Practices of Residents in Assisted Living,” (PDF) Shirley A. Gilmore, PhD, RD, LD, January 2005, page 28. A USDA-funded study explored how seniors in assisted living facilities handle food within their own apartments, with special focus on their safety and sanitation practices. Study results are outlined here.
“Effective Sanitation Training for Employees,” (PDF) Pam Brummit, MA, RD, LD, February 2005, page 16. Educating foodservice employees on sanitation principles with thorough training and frequent in-services will go a long way towards preventing foodborne illness outbreaks, earning the trust of your clients, and receiving deficiency-free surveys.
“HACCP Implementation: Your Recipe for Food Safety,” (PDF) Pam Brummit, MA, RD, LD and Colleen Zenk, MS, CDM, CFPP, April 2005, page 11. Implementing a HACCP program in your facility is an important step in ensuring food safety from dock to dining table. Here are core principles, some implementation guidelines, and useful forms designed to make the process easier.
“Using ATP Monitoring to Determine If Your Kitchen is Really Clean,” (PDF) Todd King, April 2005, page 18. Is your kitchen equipment free from dangerous foodborne pathogens? Bioluminescence technology can help you find out and target potential troublespots.
“The Paradigm Shifts: Updated JCAHO Standards Stress Continuous Compliance,” (PDF) Mary Ellen Posthauer, RD, CD, LD, May 2005, page 20. The newest Joint Commission standards, updated in 2004, focus on continuous compliance in the areas of safety and care, instead of vigorous preparation before a survey.
“Strategies for Speaking Like a Professional,” (PDF) Linda S. Eck Mills, MBA, RD, FADA, LDN, May 2005, page 25. The standard public speaking model is outlined, along with content ideas and other tips.
“The Myths of Time Management,” (PDF) Jack Perry, May 2005, page 27. The strategies presented here will make you more aware of how you spend those precious minutes and hours, and help you prioritize tasks.
“Choosing the Best Candidate: What to Look For (and Avoid) in a New Hire,” (PDF) Kim Hofmann, RD, LD, September 2005, page 12. A fictional consultant makes some reality-based observations about the repercussions of poor hiring in “The Mystery of the Mistaken Hire.”
“How to Deliver an Effective Performance Appraisal,” (PDF) Ruby P. Puckett, MA, RD, FCSI, September 2005, page 20. Strategies to use before and during an employee review are outlined here, along with a summary of various appraisal methods.
Marketing Your Food Service
“Cooking Demonstration is Great Fun for CDM and His Audience,” (PDF) Laura E. Vasilion, September 2005, page 26. Indiana foodservice director Jim Beck, CDM, CFPP, took his love of food to the podium and delivered a message and demo that earned accolades from attendees.
“Hello? Room Service?” (PDF) Laura E. Vasilion, March 2005, page 11. Dietary managers who have implemented room service programs share their experiences and observations.
“Unique Buffet Design Gives Wheelchair Residents More Mealtime Freedom,” (PDF) Eric Haider, June 2005, page 31. A people-focused nursing home administrator saw a need and developed a wheelchair-friendly buffet system.
“Buffet Service Gives Residents The Power of Choice,” (PDF) Melissa C. McKay, October 2005, page 26. A nursing care facility in Michigan finds a new way to give residents greater variety and choice at mealtime.
“A New Era of Care for Those With Alzheimer’s Disease,” (PDF) Laura E. Vasilion, January 2005, page 25. DMA member Rocky Carevante, CDM, CFPP, relates why he’s proud of the environment and programs his facility provides for people with Alzheimer’s disease.
“New Dietary Guidelines for Americans Unveiled,” (PDF) Ashley St. John, February 2005, page 11. The newly-released Dietary Guidelines for Americans provides numerous recommendations on how to improve health through diet and exercise.
“Medical Nutrition Therapy for Diabetes,” (PDF) Sue Grossbauer, RD, March 2005, page 25. Knowing basic information about this metabolic disorder and how to manage it through diet will go a long way towards improving the health of diabetics in your care.
“A Look at Modified and Liberalized Diets,” (PDF) Ruby P. Puckett, MA, RD, FCSI, March 2005, page 29. Modified or therapeutic diets have long played an important role in managing various diseases. But a case is being made for liberalizing diets, notably if patients are undernourished or facing end-of-life decisions.
“Prime Time Strategies for Pleasing the Aging Palate,” (PDF) Jacqueline B. Marcus, MS, RD, LD, FADA, June 2005, page 18. Taste and smell disorders can lead to malnutrition. Dietary managers can help enhance food intake in their elderly clients by focusing on flavor enhancement.
“A Closer Look at the New USDA Food Guidance System,” (PDF) Linda S. Eck Mills, MBA, RD, LDN, FADA, July/August 2005, page 14. The long-awaited new food guidance system was recently unveiled by the federal government. Here are highlights, along with tips on how to make sense of it all for your clients.
“USDA Releases New Food Pyramid for Kids,” (PDF) Laura E. Vasilion, November/December 2005, page 13. The USDA recently unveiled MyPyramid for Kids, a guide for instilling healthy eating habits in children. Managers and parents alike can use the tool with youngsters to stress the importance of sound nutrition practices.
“USDA Offers Wealth of Online Nutrient Data,” (PDF) November/December 2005, page 26.
Professional Practice Standards
“Professional Practice Standards: Food Storage: Refrigerated, Frozen, and Dry Foods,” Susan Davis Allen, MS, RD, CHE, March 2005, page 17. The professional standards outlined here provide dietary managers with sound storage guidelines for a variety of food products.
“Professional Practice Standards: Documenting in the Medical Record,” Susan Davis Allen, MS, RD, CHE, June 2005, page 26. The professional standards presented here give dietary managers guidelines for documenting a client’s food history, preferences, and intake in the medical record.
“Professional Practice Standards: Documenting Fluid Intake,” Susan Davis Allen, MS, RD, CHE, July/August 2005, page 31. These professional standards provide dietary managers with guidelines for documenting a client’s hydration, and for ensuring appropriate interventions relating to fluid intake.
“Tips for Improving Product Selection and Specifications,” (PDF) Ruby Puckett, MA, RD, FCSI, February 2005, page 22. Selecting the right products for your foodservice clients from the myriad of options out there can be a challenge. These tips will help you make better choices and work more effectively with vendors to get the items you want.
“Successful Strategies for Buying Capital Equipment,” (PDF) Sue Grossbauer, RD, July/August 2005, page 27. Capitol equipment purchases require careful research and budgeting. Use these success strategies when considering a big ticket item for your department.
“Buy Fresh, Buy Local,” (PDF) Robin Gaines, CDM, CFPP, September 2005, page 24. An Iowa dietary manager wanted to provide better produce for her long-term care clients. With help from a local food buying project, her facility now serves fresh fruits and vegetables to patrons.
“Dealing with Stress and Change in the Workplace,” (PDF) Linda Mills, MBA, RD, FADA, LDN, February 2005, page 25. The worker shortage, friction with management, and other factors can make the foodservice department a stressful environment. Strategies for managing workplace stress are outlined here.
“Less Stress and More Success: How to Stop Negative Thinking and Habits,” (PDF) Dr. Lee Jampolsky, April 2005, page 22. Use the strategies outlined here to replace negative thoughts with positive actions.
“Knockout Stress With a 1-2 Punch,” (PDF) Kim Hofmann, RD, LD, July/August 2005, page 23. Stress is a fact of life, but a healthy diet and regular exercise can help you during stressful times.
“Emerging Trends in Food Service,” (PDF) Laura E. Vasilion, October 2005, page 13. Food service is ever-changing and savvy managers want to be prepared for the trends and challenges that lie ahead. Here are some of the issues on the front burner in dietary departments everywhere.
ASK A CHEF
Columns by Mary Ryan, CDM, CFPP and B. J. Carpenter, CDM, CFPP:
“Ethnic Dining in Long-term Health Care,” (PDF) February 2004, page 25.
“Table Talk: Matching the Correct Table Setting for Your Service,” (PDF) April 2004, page 24.
“World Cuisine: The Foods of Italy,” (PDF) June 2004, page 26.
“Back to Basics – Math and Measurement Fundamentals,” (PDF) September 2004, page 26.
“Tools of the Trade: A Few of My Favorite Things,” (PDF) November/December 2004, page 31.
A consultant uses detective skills to uncover why expenses are rising and profits are shrinking at ABC Long-Term Care Facility. Colums by Kim Hofmann, RD, LD, “The Case of the Disappearing Money"
Part 1 (PDF) July/August 2004, page 19.
Part 2 (PDF) September 2004, page 14.
Part 3 (PDF) November/December 2004, page 23.
“Business Plan Basics,” (PDF) Linda S. Eck Mills, MBA, RD, FADA, LDN, July/August 2004, page 22. A business plan is an organization’s roadmap. Whether you are launching your own consulting practice, or are required to develop a business plan for your dietary department, content ideas are outlined here.
“Imitation = Profits,” (PDF) John Strelecky, July/August 2004, page 27. What works well in other businesses and industries may be surprisingly effective in your operation. Consider imitating the marketing ideas, customer service strategies, and product initiatives that have succeeded elsewhere.
“Data Security Essentials for Dietary Managers,” (PDF) Sue Grossbauer, RD, November/December 2004, page 11. Protecting the integrity and confidentiality of patient data is an important responsibility for dietary managers and others who access and update clinical records. Various HIPAA-related issues are
explained here, along with suggestions for compliance.
Correctional Food Service
“The Challenges and Rewards of Working Behind Bars,” (PDF) Laura E. Vasilion, September 2004, page 9. Dietary managers employed in correctional facilities face many of the same workplace issues as those serving the healthcare market. But there are some interesting challenges unique to the corrections segment. This article takes you behind the iron gates.
Columns by Wolf Rinke, PhD, RD, CSP:
“Time Management – Part 1,” (PDF) January 2004, page 27.
“Time Management – Part 2,” (PDF) February 2004, page 29.
“Time Management – Part 3,” (PDF) March 2004, page 34.
“Don’t Oil the Squeaky Wheel,” (PDF) May 2004, page 25.
“Be Selfish,” (PDF) October 2004, page 26.
“Hurricanes Force Dietary Managers to Put Disaster Readiness Plans to the Test,” (PDF) Diane J. Everett and Laura E. Vasilion, November/December 2004, page 17. Dietary managers in several coastal states had to implement their disaster readiness plans in the face of hurricanes this fall. Several DMA members from Florida – the state hardest hit by the storms – share their inspiring stories.
“How Do You Measure Up on DMA’s 2003 Salary Survey?” (PDF) Marilyn B. Engler, January 2004, page 10. The 2003 Salary and Benefits Survey reveals not only compensation data, but emerging industry trends. This important tool may even help add dollars to your paycheck.
“DMA Annual Meeting Scrapbook,” (PDF) September 2004, page 20.
“2004 DMA Annual Meeting Provides First-Rate Education and Networking,” (PDF) Diane J. Everett, September 2004, page 22. DMA’s 44th Annual Meeting delivered on its promise of high quality speakers and presentations. The event also gave attendees an unbeatable opportunity to meet with peers and industry suppliers face to face. It all added up to a great week in Reno!
“DMA Elects New Officers and Directors,” (PDF) September 2004, page 29.
“What Are CDM, CFPPs Qualified to Do?” (PDF) September 2004, page 35.
“DMA Foundation Donates to Meals on Wheels,” (PDF) October 2004, page 32.
“Healthcare Caterers International – DMA’s Global Step Forward,” (PDF) November/December 2004, page 34.
“Tennessee, the Volunteer State, Wins the 2004 DMA Diamond Award,” (PDF) Marilyn Engler, November/ December 2004, page 28. Motivation, creative thinking, solid communication, and hard work helped DMA’s Tennessee Chapter earn the prestigious Diamond Award. Their inspiring success strategies are outlined here.
“Special Section: Continuing Education Opportunities,” January 2004, page 19. If you resolved to brush up on your professional education in early 2004, this comprehensive list will help you plan your strategy. (Please see DMA Approved Programs and Continuing Education Opportunities)
“Canadian Meeting Provides Forum to Network with Our Northern Neighbors,” (PDF) Colleen Zenk, MS, CDM, CFPP, January 2004, page 33. This annual conference of the Canadian Society of Nutrition Management delivered outstanding education sessions and networking opportunities.
Food Protection Connection
For a complete listing of Food Protection Connection articles, please click here >>
Foodservice Design and Renovation
“What to Consider When Renovating a Foodservice Kitchen,” (PDF) Doug Fahrenholz, April 2004, page 9. A successful kitchen renovation begins with thorough planning. Here are tips to lead you to – and carry you through – an effective kitchen remodel.
“Managing Change, Achieving Success,” (PDF) Michael P. Scott, February 2004, page 9. Change is inevitable. Dealing with change requires that we embrace our uncertainty and fear with courage. Presented here are five keys to successfully managing change in your life.
“Building a Bridge Between Generations,” (PDF) Linda S. Eck Mills, MBA, RD, FADA, LDN, February 2004, page 13. Managing younger workers may require a different management style than you currently use. If you feel ineffective interacting with your young recruits, read these tips for better leading a new generation of employees.
“Motivating Unmotivated People,” (PDF) John Strelecky, February 2004, page 20. Employing five essential steps will help motivate your employees to excellence in your organization.
“The Role of a Leader,” (PDF) Brian Tracy, February 2004, page 23. Assembling a high-performance team is just one responsibility of a leader. Several phases are involved in building a winning team, and they are outlined here.
“Giving Your Team a Home Court Advantage,” (PDF) Laura E. Vasilion, April 2004, page 21. Carlton Green, PhD, Director of Nutrition at UCLA Medical Center, is a dynamo who believes challenges present opportunities. Green shares a bit about his work and life philosophies here.
“Have No Fear of Public Speaking,” (PDF) Joe Takash, May 2004, page 22. The ability to successfully communicate is a key skill to possess. If the notion of public speaking – whether in a large or small group setting – has you quaking in your shoes, adopt these sound strategies to manage your fears.
“Give Your Employees A Sense of Mission,” (PDF) Greta O’Brien, RD, LD, May 2004, page 24. Adietitian’s recent tour of an aircraft carrier prompted her observations that employees need to know their role in the “big picture” of an organization.
“Create a Culture of Accountability,” (PDF) Roger Connors and Tom Smith, June 2004, page 21. While the idea of accountability often has a negative connotation, this article provides a fresh and positive perspective on the concept of holding employees accountable for achieving desired results.
“Keep Burnout at Bay,” (PDF) Richard G. Ensman, Jr., July/August 2004, page 31. Working long hours? Overwhelmed with new responsibilities? Dealing with the same frustrating human resources issues day after day? If you’re nearing a meltdown, follow these six strategies to help prevent burnout.
“Appraise Those Performance Appraisals,” (PDF) Richard G. Ensman, Jr., September 2004, page 18. Fairly assessing an employee’s work can be a difficult task. Learning about different kinds of appraisals may help you determine which type is right for your team members.
“Keep Your Best People,” (PDF) Linda S. Eck Mills, MBA, RD, FADA, LDN, October 2004, page 20. Nervous about losing your most valued employees? Put this list to use in your department if you want to retain your top performers.
“Exit Interviews: Unlocking Employee Secrets,” (PDF) Richard G. Ensman, Jr., October 2004, page 22. A departing employee can provide a wealth of insights about company practices and staff morale. Don’t overlook this valuable source of information. Schedule an exit interview with dietary department members who have resigned or are retiring.
“Don’t Reinvent the Wheel: Marketing Success Stories,” (PDF) Linda S. Eck Mills, MBA, RD, FADA, LDN, June 2004, page 11. Marketing is an important component of any business – including food service. Here are several ideas used successfully by other businesses to attract and satisfy customers and boost profits. Perhaps some of these promotions could be adapted for your operation.
“Creative Ways to Market Your Foodservice Operation,” (PDF) Laura E. Vasilion, June 2004, page 14. Dietary managers share their most popular foodservice marketing activities – from cooking classes to “senior” prom.
“Menu Planning Considerations,” (PDF) Linda S. Eck Mills, MBA, RD, FADA, LDN, May 2004, page 19. Several factors impact menu planning – client needs and desires, the budget, staffing, and more. This article explores various facets of menu planning and provides a seven-step approach to help you avoid common pitfalls.
“What’s Cooking in Your Facility This Holiday Season?” (PDF) Diane J. Everett, November/December 2004, page 20. Dietary managers are putting the finishing touches on their holiday menus, and share what’s in store for their clients this season.
Military Food Service
“Saluting Military Food Service,” (PDF) Laura E. Vasilion, March 2004, page 11. Dietary managers have an integral role in the military. Whether serving at bases on American soil or serving overseas, they work to ensure the men and women of the Armed Forces are properly fed and nourished.
Nutrition Care/Special Diets
“Understanding and Implementing Dysphagia Diets,” (PDF) Excerpted from DMA’s Medical Nutrition Therapy for Dietary Managers, March 2004, page 18. The National Dysphagia Diet is now the standard for dietary treatment of swallowing difficulties. Diet texture guidelines are provided here, along with general information on causes of dysphagia and nutrition support issues.
“Nutrition Interventions for Pressure Ulcers,” (PDF) Becky Dorner, RD, LD, March 2004, page 22. Pressure ulcers cause pain and suffering to healthcare clients, and can significantly increase the cost of patient care. Lawsuit awards stemming from pressure sores have reached millions of dollars. Proper screening and assessment can identify clients at risk for pressure ulcers. Food and nutrition intervention can help promote healing.
“Alzheimer’s Disease: Implications for Nutrition Professionals,” (PDF) Mary Litchford, PhD, RD, LDN, June 2004, page 16. People with Alzheimer’s frequently experience weight loss and dehydration as a result of the disease process and the inability to consume sufficient food and fluids. Dietary managers have a critical role in the care of residents suffering from this devastating degenerative disease.
“Tackling a Weighty Issue: Childhood Nutrition,” (PDF) Laura E. Vasilion, July/August 2004, page 13. More children than ever are overweight, and many are experiencing the health consequences. As a result, dietary managers in schools are initiating nutrition education programs and are cutting the fat and sugar in menu items.
“Nutrition Implications in Renal Disease,” (PDF) Evelyn Phillips, MS, RD, LDN, October 2004, page 15. More than 17 million Americans suffer from chronic kidney disease, and that number is expected to grow. Medical nutrition therapy plays a leading role in the well being of renal patients. This article provides a brief overview of the function of the kidneys, and describes diet therapy strategies for dialysis patients.
Professional Practice Standards
“Professional Practice Standards: Menu Planning, Calories, and Portion Sizes,” (PDF) Susan Davis Allen, MS, RD, CHE, February 2004, page 17. The professional standards outlined here provide dietary managers with guidelines for developing menus and determining calories and portion sizes.
“Professional Practice Standards: Sanitation,” (PDF) Susan Davis Allen, MS, RD, CHE, April 2004, page 14. The professional standards outlined here provide dietary managers with sound sanitation guidelines for the foodservice department.
“Committing to Continuous Quality Improvement,” (PDF) Sue Grossbauer, RD, May 2004, page 11. A commitment to quality leads to excellence in service and client care. The CQI approach to quality is explained here, along with how this approach dovetails with CMS regulations.
“Choice: A Growing Trend in Food Service,” (PDF) Laura E. Vasilion, October 2004, page 11. Dietary managers are giving clients the power of choice at mealtime. Now more than ever, patients and residents are able to request and receive their food preferences. Along with that, they are experiencing enhanced service. The ultimate goal is improved quality of life.