Content Tagged: "RD"

Chapter boards are diverse groups of individuals that may be faced with challenges and conflict from time to time. Learn how to recognize the root of conflict and understand how to work through it and in some cases, prevent it within a diverse group.

In whatever area of nutrition and food service you work, you must have a good understanding of our digestive system: how absorption works, which organs are affected by diseases, and foods and diets that are necessary to treat those diseases. Let’s do a deep dive into the top diseases and how they affect the digestive system, and hopefully have a little fun while we travel through the gastrointestinal (GI) tract. 

ANFP Chair, Felicia Smith, along with the ANFP Board of Directors, hosted a Town Hall on Apri 29, 2024 to provide updates and answer questions from members.

MOVE OVER, MILLENNIALS. There’s a new generation entering the workforce, and that’s Gen Z. Every new generation brings fresh challenges in attracting and managing employees, but you can implement forward-thinking strategies to position yourself for success with your Gen Z staff.

THE FOOD SYSTEM IS COMPLEX; not only does it affect the well-being of people’s lives, but also the organization itself. It encompasses the entire food chain—from operation management and personnel, to food production and consumption.

Training and development in the food and restaurant industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry.

The following tips serve as a reminder that—just like the weather—food safety demands continuous adjustments to ensure a delicious experience rather than stomach-churning illnesses.

One of the ways the Nutrition & Foodservice Education Foundation (NFEF) helps CDM, CFPPs is through the Member Dues and Certification Fees grant p

In this video, you will learn about the Certifying Board for Dietary Managers (CBDM) policy for recertification and Continuing Education (CE) Audit requirements.

In this video, you will learn about the Certifying Board for Dietary Managers (CBDM) policy for credential holders who were selected for CE Audit in 2023 and were granted an extension to meet the CBDM recertification and Continuing Education (CE) Audit requirements.

Learn why Shellee Roloff volunteers with NFEF, what her role on the Board is responsible for, and what she does for fun outside of work and volunteering!

Healthy People 2030 is an initiative by the U.S. Department of Health and Human Services (HHS) that includes 359 measurable, evidence-based health objectives for Americans (Healthy People 2030, 2023). Understanding the history and purpose of the Healthy People initiative can set the stage for the policy and programs you manage to keep your clients healthy.

Food can bring strong emotions and pleasure. How can we mimic these pleasant experiences for our clients? Can simply discussing comfort foods with clients provide a meaningful experience and be a part of our nutrition services and therapy? You may also be curious about the brain science surrounding this phenomenon. First, I invite you to ponder the question, What is one food or beverage that creates positive emotions for you?

AS A FOODSERVICE MANAGER, you’ll likely need to plan group trainings on topics like allergy awareness and nutrition guidelines. These workshops enhance knowledge and skills of employees (Grappasonni et al., 2018), positively impacting habits. Several studies have linked higher knowledge levels in nutrition, allergies, and food safety to better practices in the kitchen (Bean et al., 2019, Jianu & Goleţ, 2019, Young & Thaivalappil, 2018).

This webinar was recorded on January 30, 2024. Learn about updates to ANFP's chapter financial policies and understand the timeline and ne

ANFP Chair of the Board of Directors, Felicia Smith, CDM, CFPP, welcomes you to Pride in Foodservice Week 2024.

ANFP Chair, Felicia Smith, along with the ANFP Board of Directors, hosted a Town Hall on January 22, 2024 to provide updates and answer questions from members.

Staffing continues to be a challenge for foodservice professionals no matter the setting. Four industry professionals discuss their experience in the staffing areas of recruitment, onboarding, and retention.

Learn why Milton McGowian, DBA, CDM, CFPP, volunteers with CBDM, what his role on the Board is responsible for, and what he does for fun outside of work and volunteering!

Healthcare facilities with effective nutritional programs and positive outcomes integrate practice around basic principles. This article highlights two principles to help healthcare facilities improve nutritional care and services for successful outcomes.

IT’S NO SECRET THAT STAFFING is one of the biggest challenges facing foodservice managers. From recruitment to retention, it can be difficult to find and keep good employees at your facility. By using strategic methods, though, you can navigate the turbulent waters of labor challenges and sail your way to better staffing.

Learn why Regina St. Clair, CDM, CFPP, volunteers with CBDM, what her role on the Board is responsible for, and what she does for fun outside of work and volunteering!

This webinar was recorded live on December 5, 2023. ANFP members can earn 1.0 GEN CE for FREE from this webinar through January 5, 2024, thanks to our co-host, Performance Foodservice!

As a certified dietary manager, certified food protection professional you are a coach building a team-like atmosphere.