1.1/4.7 Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other outcomes. Prepare and analyze quality, financial or productivity data and develop a plan for intervention. Identify components of quality management in a foodservice setting. Participate in the collection and evaluation of quality management data as identified in the department quality management plan. Conduct a quality assessment study for one component of the facility food service and provide a recommendation for improvement supported by your findings. 1.3/2.8 Justify programs, products, services and care using appropriate evidence or data. Demonstrate initiative by proactively developing solutions to problems. Conduct a plate waste study at a school or hospital foodservice facility and make a recommendation. Review a food service safety program based on HAACP and discuss the strengths and/or weaknesses of the record keeping and monitoring process with preceptor. 1
1.4 Evaluate emerging research for application in dietetic practice. Submit to preceptor a written critique for a research article with food service applications published in a nutrition related publication. Discuss with preceptor articles from professional literature regarding a new aspect(s) of foodservice on topic of interest. 2.1 Practice in compliance with current federal regulations and state statues and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Professional of Dietetics. Identify and discuss with preceptor local, state and federal regulations that influence and affect food procurement, production, distribution and service. 2.2 Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, education materials, policies and procedures). Demonstrate ability to use computer hardware, software technology, web-based resources and the Internet to complete assignments and experiences and communicate effectively. Follow facility format and guidelines when developing documents. 2.3/2.4 Design, implement and evaluate presentations considering life experiences, cultural diversity and educational background of the target audience. Use effective education and counseling skills to facilitate behavior change. Create appropriate educational materials; conduct an inservice training for employees. 2
2.5/2.11 Demonstrate active participation, teamwork and contributions in group settings. Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals. 2.6/2.9 Assign appropriate patient care activities to DTRs and/or support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility. Attend and/or participate in foodservice meetings/conferences with a member of the management team. Provide RD staff relief as appropriate. Apply leadership principles effectively to achieve desired outcomes. 2.7 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice: Use appropriate judgment in making referrals to other professionals when needs are beyond individual scope of practice. Investigate and develop material detailing available food resources in the community. 2.10 Serve in professional and community organizations. Attend meeting(s) of professional organizations as available. 3
2.12 Demonstrate professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various organizational cultures. Use appropriate judgment when initiating change and improving quality in the organization. Use critical thinking, flexibility, and time management skills when completing projects within the organization. Participate in activities to promote the dietetic profession and advocate for clients and/or consumers. 2.14 Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background. 3.1d Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis. Participate in supervisory decision making event while completing rotation. Monitor patients / clients food and / or nutrient intake. Select, evaluate and suggest a strategy for adopting new enteral and parenteral nutrition products. 3.2 Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing. Plan, coordinate and participate in a cafeteria / dining room promotional activity. 4
3.3/3.4 /4.9/4. 10 Demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable goods. Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions. Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes. Develop a business plan for a product, program or service including development of a budget, staffing needs, facility requirements, equipment and supplies. 3.6 Coordinate procurement, production, distribution and service of foods and services. Write an employee schedule for one cycle. Work with the foodservice manager to review planning and goal setting for the department. Review weekly, monthly and yearly foodservice budget and other tools of financial management that are utilized. Discuss with preceptor menu costs in terms of food, labor and operating / overhead costs. Review organizational chart of hospital to see how nutrition services relates to other departments. Review budget for clinical nutrition services. Review budget for community agency services. Observe the flow of foods through the procurement, preparation, distribution, and service systems of the facility. Review department policies and procedures with respect to food procurement, production, distribution and service. Participate in and evaluate the distribution and service of meals. Conduct a food inventory and place a food order. 5
3.7 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals. Demonstrate competency in this area by revising individual patient menus. Write a cycle menu for a target population. Develop and implement a standardized recipe for a regular or modified food item. Conduct a sensory evaluation of a new commercially prepared food product or new recipe. 4.1 Use organizational processes and tools to manage human resources Review departmental policy / procedure manual, employee manual, job description and personnel policies regarding recruiting, interviewing, hiring, orienting, training, appraising and terminating employees. Participate in human resources activities, as the experience becomes available. Discuss employee turnover, employee productivity and job satisfaction in the foodservice with a preceptor. 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food Complete a sanitation / safety check of the foodservice facility. Develop a HACCP flow chart for one recipe. Conduct temperature checks of prepared foods at the point of service. Review current equipment usage and facility layout and design. Write specifications and justification for a new piece of foodservice equipment. 6
4.3 Apply systems theory and process approach to make decisions and maximize outcomes Use the system approach to track productivity using a quantitative measurement. Use the systems theory model to identify a new service or business in a clinical, community or foodservice setting and discuss with preceptor. 4.5 Conduct clinical and customer service quality management activities. Conduct an acceptance survey to evaluate the food servicerelated needs of a target market. Write a report that includes an analysis, conclusion, and recommendations. Give to preceptor. 4.6 Use current informatics technology to develop, store, retrieve and disseminate information and data: Review and discuss with preceptor computer resources and applications specific to foodservice, i.e., forecasting, menu planning, inventory, productivity assessment, employee scheduling, production scheduling, nutrient analysis, financial management. Review and discuss with preceptor computer resources and applications specific to clinical dietetics, i.e., patient medical charts, laboratory data, financial management. 4.8 Conduct feasibility studies for products, programs or services with consideration of costs and benefits. 4.12 Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers Conduct a make or buy decision analysis. Participate in billing functions for nutrition services with clinical nutrition manager or other responsible individual. 7
8