Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 19
brenda@brendarichardson.com
The pandemic continues to be a crisis.
The World Health Organization reported
15,860,675 confirmed cases and 295,406
deaths from COVID-19 in the United States
as of December 14, 2020. Some relief is now
in sight as the Food and Drug Administration
(FDA) authorized the first COVID-19 vaccine
for emergency use in the United States on
December 11, 2020. This relief will not come
overnight, and it will take months to see
this pandemic under control. Needless to
say, nutritional care will continue to require
effective teamwork for success.
In the Jan-Feb 2019 Nutrition & Foodservice
Edge, I authored an article titled " Successful
Food and Nutrition Outcomes Require
Teamwork. " That article remains applicable
in today's world, however some additional
components are required for success during
a crisis such as the current pandemic. This
article will include consideration of some key
components seen with effective nutrition teams
in health care during a crisis.
MEMBERS OF THE
NUTRITION CARE TEAM
The Nutrition Care Team usually includes
core members such as the Registered Dietitian
Nutritionist (RDN), the Nutrition and
Dietetics Technician, Registered (NDTR),
and the Certified Dietary Manager, Certified
Food Protection Professional (CDM, CFPP).
Additional members include allied healthcare
professionals working together to provide
person-centered nutritional care and services.
Registered Dietitian Nutritionist
(RDN)
An RDN is a food and nutrition expert
who has met academic and professional
requirements approved by the Academy of
Nutrition and Dietetics' Accreditation Council
for Education in Nutrition and Dietetics
(ACEND). ACEND is the accrediting
agency for education programs that prepare
dietetics practitioners and is recognized by
the U.S. Department of Education. RDNs
must pass a national exam administered by
the Commission on Dietetic Registration
(CDR) and then earn continuing professional
education to maintain registration.
Nutrition and Dietetics Technician,
Registered (NDTR)
An NDTR is a nationally credentialed food and
nutrition technical practitioner who has met
the following education criteria: Completed
a dietetic technician program accredited by
ACEND that includes 450 hours of supervised
practice experience and completed at least a
two-year associate degree at a U.S. regionally
accredited college or university. Or, they must
have completed coursework in an ACEND
accredited didactic program or coordinated
program in dietetics and completed at least a
bachelor's degree at a U.S. regionally accredited
college or university.
Brenda Richardson,
MA, RDN, LD, CD,
FAND is a lecturer,
author, and owner/
president of Brenda
Richardson, LLC. She
is a long-time RDN
consultant in long-term
care, and now serves
as an Independent
Auditor for the GlutenFree Certification
Organization.
They must then pass the Registration
Examination for Dietetic Technicians, a
national credentialing exam administered by
the CDR, and earn continuing professional
education to maintain registration.
NDTRs work under the supervision of an
RDN when in direct patient/client nutrition
care in practice areas such as hospitals, clinics,
nursing homes, and other healthcare settings.
NDTRs gather data and perform assigned tasks
to assist RDNs in providing medical nutrition
therapy. NDTRs may work independently
in providing general nutrition education to
healthy populations in a variety of settings.
Certified Dietary Manager, Certified
Food Protection Professional (CDM®,
CFPP®)
A CDM, CFPP has the education, training,
and experience to competently perform the
responsibilities of a dietary manager and
has proven this by passing the nationallyrecognized CDM Credentialing Exam and
Continued on page 1 8
N U TR I TI O N & FO O DS E RV I C E EDGE | January-February 2021
17
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - Jan/Feb 2021
Top 10 Tips for Managing Stress and Enhancing Self-Care
Connect Corner
My Recipe for Success
Management Connection: Maximizing Motivation in the Workplace
Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Recruiting Restaurant Staff to Non-Commercial Food Service
Six Steps to Create Successful Virtual Training
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 1
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 2
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 3
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 4
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 5
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 6
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Top 10 Tips for Managing Stress and Enhancing Self-Care
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Connect Corner
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 9
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 11
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Maximizing Motivation in the Workplace
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 13
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 14
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 15
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 16
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 17
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 19
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 20
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 21
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 22
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 23
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 25
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 26
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 27
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 29
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 30
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 31
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Recruiting Restaurant Staff to Non-Commercial Food Service
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 33
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 34
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 35
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Six Steps to Create Successful Virtual Training
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 37
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 38
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 39
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 40
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 41
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 42
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 43
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 45
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 46
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 48
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 50
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 51
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 52
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