Certified Dietary Manager
Competency-based
ONET: 29-2051.00
2
Years
269
Skills
158h
Related instructions
Classroom instruction topics
- Nutrition 1
- Nutrition 2
- Food Service
- Personnel and Communication
- Sanitation and Safety
- Business Operations
On-the-job training
- Document Nutrition Information in the Medical Records
- Explain the uses of common documents, including a diet manual, health record, and an MDS form
- Chart in medical records using appropriate forms and formats
- Translate commonly used abbreviations into medical terms
- Enter and retrieve data using a computer
- Describe the impact of HIPAA regulations on medical documentation
- Use nutrition information
- Complete client forms (e.g. Medical Dietary Screening [MDS])
- Document relevant nutrition-related information (e.g. laboratory values, Body Mass Index (BMI), etc.)
- Interview for Nutrition Related Information
- Identify different types of clients
- Plan and ask appropriate questions of clients
- Gather information from the client and/or family member(s)
- Identify significant information and problems
- Recognize nonverbal responses and communication cues
- Record information gathered
- Utilize ethical and confidentiality principles and practices
- Gather client information from relevant sources (multi-disciplinary team members)
- Address food customs and nutritional needs/preferences of various racial, cultural, and religious groups
- Use ethical and confidentiality principles and practices
- Obtain Routine Nutrition Screening Data
- Identify the goals of nutrition screening
- Explain the difference between nutrition screening and nutrition assessment
- Use established guidelines to distinguish between routine and at-risk clients
- Identify appropriate data to be gathered
- Explain the term body mass index
- Differentiate between ideal body weight (IBW), usual body weight (UBW), current body weight
- Utilize appropriate data-gathering format/approach for specific client types
- Complete client forms efficiently
- Review examples of common food-drug interactions
- Calculate Basal Energy Expenditure (BEE) and total energy needs
- Identify federal regulations related to evaluating patient status and care
- Collect client information from medical record
- Gather client data from relevant sources (e.g. medical record, referrals)
- Complete client forms (e.g. Minimum Data Sets (MDS))
- Comply with federal regulations related to evaluating client status and care
- Calculate nutrient intake
- Document relevant nutrition-related information (e.g. laboratory values, BMI)
- Identify Nutrition Problems and Client Rights
- Explain the role of the Certified Dietary Manager in identifying nutrition problems and client rights
- Classify the types of information that are relevant to nutrition care
- Verify information to ensure accuracy
- Explain the rationale for reviewing medications
- Compare nutrient intake to nutrient standards
- Review documentation for nutrition care follow up
- Honor client rights while providing nutrition care
- Identify significant nutrition-related laboratory values
- Modify Diet Plans
- Develop menus
- Implement nutrition plan into meals/foods to be served
- Identify menu planning needs for infants, children, and older adults
- Modify menus to meet fiber needs, texture, or feeding needs
- Identify the food components and their contribution to calorie intake
- Calculate percent of calories from carbohydrate, protein, and fat
- Calculate fluid intake
- Identify sources of nutrition information for determining nutrient intake
- Explain the uses of nutritional analysis software
- Use a Nutrition Facts label to identify nutrient intake
- Modify menus to control for calories, carbohydrates, proteins, fats, vitamins, and minerals
- Modify menus to suit various racial, cultural, and religious differences; and to accommodate medical or other personal condition(s)
- Respect client preferences, needs, and food habits
- Implement the Written Diet Orders
- Recognize medical and nutrition terminology
- Demonstrate sensitivity to patient needs and food habits
- Provide needed diets from the Foodservice Department
- Determine availability of foods from the kitchen
- Exhibit competency in suggesting the correct diet orders for clients
- Include patient input on diet prescribed by physician
- Recognize appropriateness of diet order for diagnosis
- Explain the importance of adhering to the physician’s diet orders
- Apply Standard Nutrition Care
- Review the client’s nutrition needs based on guidelines provided
- Assess and apply the nutrient content of foods to the foods delivered and consumed by the client
- Explain the purpose of the care plan
- List the steps involved in developing a nutrition care plan
- Identify sources to consult to assist in implementing nutrition care plans
- Review the Effectiveness of the Nutrition Care Plan
- Describe interdisciplinary relationships
- Communicate client information to the interdisciplinary team members
- Prepare and participate in client care conferences
- Identify effectiveness of the nutrition care plan
- Identify what client information needs to be communicated
- Evaluate care plans for individual needs
- Implement goals and approaches with appropriate follow-up
- Identify the need for client referrals
- Implement consultant recommendations as appropriate
- Honor clients’ rights and confidentiality
- Work with the interdisciplinary team to develop solutions
- Manage Special Nourishments and Supplemental Feedings According to the Written Diet Order
- Review dietary requirements of client
- Determine client’s knowledge and needs
- Evaluate client’s food preferences
- Suggest acceptable food substitutes, based on client’s preferences
- Verify substitutes in terms of availability and facility practices
- Define the culture change in feeding practices in long-term care
- Define the concept of “real food first”
- Identify clients who need nourishments/supplemental feedings
- Identify appropriate supplemental products
- Monitor the delivery of nourishments and supplements
- Audit the acceptance of nourishments and supplements
- Assist Clients with Food Selection Based on Written Diet Order
- Develop a plan for nutrition education
- Select educational materials and resources
- Use resource materials and equipment for teaching
- Evaluate client readiness and ability to learn
- Ascertain background and knowledge of clients
- Implement a teaching plan
- Suggest appropriate/available social resources
- Evaluate effectiveness of the teaching
- Use Nutrition Education Materials
- Describe interdisciplinary relationships
- Communicate client information to the interdisciplinary team members
- Prepare and participate in client care conferences
- Identify effectiveness of the nutrition care plan
- Identify what client information needs to be communicated
- Evaluate care plans for individual needs
- Implement goals and approaches with appropriate follow-up
- Identify the need for client referrals
- Implement consultant recommendations as appropriate
- Honor clients’ rights and confidentiality
- Work with the interdisciplinary team to develop solutions
- Conduct effective department meetings
- Participate in meetings outside the department
- Participate in regulatory agency surveys
- Manage changes in the organization and assist employees in embracing the change
- Manage time and stress efficiently
- Ensure Effectiveness of Standardized Recipes
- Identify the different elements of a standardized recipe
- Explain the importance of a standardized recipe as a management tool
- Compute proper portions using appropriate food charts/references
- List the steps in developing a standardized recipe
- Understand product yields to effectively cost recipes and meals
- Elaborate on the use of standardized recipes in requisitions, portion control, and food allergies
- Evaluate client acceptance of new recipes
- Specify Standards and Procedures for Preparing Food
- Write specifications for purchasing food
- Understand food grades and quality standards when buying food products
- List food preparation standards for different foods
- Provide appropriate menu substitutions
- Develop procedures for monitoring food waste control
- Supervise the Production and Distribution of Food
- Identify the type of food production system used by a foodservice operation
- Use production planning tools effectively and write out a production schedule for a menu
- Provide a forecast for a menu item
- Train staff on food quality control and ingredient control
- Understand types of nutrition support and their role in patient care
- Identify protocol in the implementation of special nourishments and supplemental feedings
- Monitor the cost of supplements and the audit to ensure quality compliance
- Understand F-tags and legal implications
- Know your client and their expectations
- Identify factors that influence client dietary needs and satisfaction
- Develop and conduct food acceptance surveys
- Monitor Meal Service
- Identify types of food service
- Discuss some trends in food service and their impact on the food service industry
- Describe the different styles of meal service and menus
- Understand the role of the Certified Dietary Manager in food service operations
- Implement Continuous Quality Improvement Procedures for Foodservice Department (e.g., QAPI)
- Know your client and their expectations
- Identify factors that influence client dietary needs and satisfaction
- Develop and conduct food acceptance surveys
- Define the Quality Management Process
- Identify specific quality indicators for Dining Services
- Develop audits to monitor procedures and effectiveness of quality indicators
- Evaluate the data collected and recommend changes
- Identify the key certification agencies
- Describe the role of the Dining Services Manager in the certification process of the facility
- Modify Standardized Menus
- Identify factors affecting menu planning
- List resources available for menu planning and development
- Identify how cultures can impact the menu
- Describe how management decisions affect the menu
- Evaluate the quality and accuracy of each meal service
- Define Personnel Needs and Job Functions
- Assess the staffing needs of a department
- Calculate Full Time Employees and employee turnover rates
- Develop job analysis, Gantt Charts, and job descriptions
- Prepare an organization chart for the department
- Understand hierarchy chain of command, and delegation in an organization
- Interview, Select, and Orient Employees
- Identify laws impacting human resource management
- Understand discrimination and lawful questions in the pre-employment inquiry
- Successfully recruit applicants for an open position
- Plan and prepare for the interview process
- Design an orientation checklist for new employees
- Provide Ongoing Education
- Orient new employees to facility procedures
- Develop and implement training programs
- Identify training resources and needs
- Conduct/arrange in-service and on-the-job training with a focus on food and dining services activities, such as; Safe food preparation practices; Sanitation; Health Insurance Portability and Accountability Act (HIPAA) guidelines; Hospitality and customer service; Physical and workplace safety
- Document completion of training and orientation
- Develop and Maintain Employee Time Schedules and Assignments
- Prepare a time schedule
- Maintain time schedule chart/records
- Control overtime with effective scheduling
- Manage Goals and Priorities for Department
- Develop and implement performance standards
- Conduct a performance review and appraisal
- Follow disciplinary procedures to correct problems (e.g., coaching, performance improvement plan)
- Conduct exit interviews and work on employee satisfaction
- Show value for diversity in the workplace
- Manage Department Personnel
- Participate in developing policies and procedures
- Develop Specific, Measurable, Achievable, Realistic and anchored within a Time Frame (S.M.A.R.T.) goals and objectives for the department
- Identify practices to motivate and empower employees
- Compare department goals against key performance indicators (KPIs)
- Manage Professional Communications
- Conduct effective department meetings
- Participate in meetings outside the department
- Participate in regulatory agency surveys
- Manage changes in the organization and assist employees in embracing the change
- Manage time and stress efficiently
- Understand the importance of continued competence for professional development
- Discover resources for lifelong learning
- Learn the importance of professional ethics for a Certified Dietary Manager®, Certified Food Protection Professional(R) (CDM(R), CFPP(R))
- Implement Departmental Changes
- Conduct effective department meetings
- Participate in meetings outside the department
- Participate in regulatory agency surveys
- Manage changes in the organization and assist employees in embracing the change
- Manage time and stress efficiently
- Manage Personnel to Ensure Compliance with Safety and Safety Regulations
- Instruct employees in safety and sanitation
- Enforce employee compliance with safety and sanitation regulations
- Understand the Food Code and federal safety laws/regulations
- Write cleaning procedures for utensils, equipment, and work areas
- Evaluate equipment in terms of maintenance needs and costs
- Interpret safety data sheets
- Inspect all areas of department for sanitary conditions
- Manage Purchasing, Receiving, Storage, and Distribution of Food and Supplies Following Established Sanitation and Quality Standard
- Identify appropriate grades and inspections for food
- Procure food and water from approved sources
- Verify the quality and quantity of food supplies and equipment received
- Check supplier invoices against facility purchasing order
- Recognize the hazards associated with types of food packaging
- Recognize the signs of contamination upon receipt and in storage
- Process rejections for unacceptable products
- Label, date, and monitor food to ensure rotation
- Prevent environmental contamination of food
- Establish and maintain security procedures
- Protect Food in All Phases of Preparation Using HACCP Guidelines
- Identify potentially hazardous foods and susceptible populations
- Recognize the causes, symptoms, and types of foodborne illnesses
- Monitor the time and temperature to limit growth of or destroy microorganisms
- Prevent cross-contamination of food
- Identify appropriate techniques for temperature retention
- Ensure the safe cooling of food
- Understand Hazard Analysis Critical Control Point (HACCP) and develop procedures to identify and monitor the critical control points (CCP)
- Devise effective recordkeeping systems that document HACCP
- Anticipate emergency preparedness procedures necessary to assure a safe food supply
- Develop a crisis management plan to address an outbreak of foodborne illness
- Manage Physical Facilities to Ensure Compliance with Safety and Sanitation Guidelines
- Identify the federal safety laws/regulations for a facility
- Prepare a safety inspection checklist and correct problems as needed
- Develop an emergency plan for disaster preparedness
- Identify materials and consideration for the physical facilities and purchase of small equipment
- Ensure the cleaning and sanitation of equipment and utensils
- Follow an Integrated Pest Management (IPM) system
- Organize the equipment workflow for use, placement and access to supplies, hand sinks, and lavatory facilities
- Manage a Budget
- Explain financial terminology
- Analyze and prepare a department budget
- Understand the difference between an operating budget and a capital budget
- Calculate food cost and meal equivalents
- Understand labor costs
- Calculate meals per labor hour
- Compare actual costs to budget costs
- Examine factors affecting labor costs
- Prepare Specifications for Capital Purchases
- Review capital equipment needs and requirements
- Evaluate existing capital equipment condition and life expectancy
- Evaluate options for replacement of capital equipment
- Write budget justification for new capital equipment
- Recommend specifications for new capital equipment
- Plan and Budget for Improvements in the Department Design and Layout
- Identify factors influencing the layout and design of a foodservice facility
- Evaluate purchase of essential equipment relative to designs
- Develop equipment specifications
- Train staff on preventive maintenance of equipment, cleaning schedules, and using repair logs
- Assist in Purchasing Process
- Identify considerations when purchasing products
- Understand purchasing specifications
- Use the ordering and bidding process
- Evaluate facility needs, budget restrictions, and products available
- Gather and evaluate product information
- Be familiar with computer applications and create a purchase order
- Check inventory and identify purchase needs
- Complete purchase order requisition forms
- Maintain inventory records
- Recognize inventory management practices (first in, first out (FIFO), par stock, physical, perpetual)
- Manage Revenue Generating Services
- Research and analyze revenue-generating opportunities
- Supervise cash activities and reports
- Calculate cost and set prices for catered events
- Plan food service and menus for catered events
- Estimate price-per-unit serving for catered events
- Use cost-control techniques to balance revenue budget
- Prepare business plan and justification for new revenue-generating programs
- Promote existing and new revenue-generating programs
- Implement Cost Effective Procedures
- Determine accounting periods and prepare an operating report
- Develop a variance report addressing actual costs versus budget
- Use food cost, sales reports, and census counts in financial management
- Identify techniques to control costs
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