Program of Study

Requirements

You have 12 months from your enrollment date to complete:

1. Submit a completed application and full payment (checks payable to UND).
2. Specify an RD Preceptor from your facility or from UND. Preceptor materials are provided online to the Preceptor. Click here for more information on the role of the RD Preceptor.
   1. You're required to have a registered dietitian (RD) preceptor (supervisor/mentor) who coordinates your entire 150 hours of field experiences and directly supervises you for 50 hours of those field experiences. An online Preceptor's Manual is provided to the Preceptor to assist with this role. (What if I don't have a preceptor?)
3. Purchase the required textbooks at the same time as enrolling in the course.
4. Expect to spend 120 hours in classroom work, divided into some hours for each lesson;
   1. Reading your assigned reading for each lesson
   2. Complete the vocabulary exercises and practice quiz for each lesson
   3. Complete the written assignments for each lesson and submit to the instructor
   4. Complete all quizzes and exams online
5. Expect to spend 150 hours in field experience, divided into some hours for each lesson. Field experience is arranged by the student and the facility. UND does not arrange for field experience sites or enter into contracts with field experience facilities.
   
   1. 50 hours of the 150 total hours required to be in a healthcare setting (hospital, long term care or nursing home). 
      • If a CDM, CFPP or DTR is available as a preceptor, the 50 hours may be divided:
        • An RD must supervise a minimum of 25 hours of nutrition-related content (Unit 3)
        • A CDM, CFPP or DTR may supervise a maximum of 25 hours of non-nutrition-related material (Units 1 and 2)
   2. The remaining 100 hours of field experience may be completed in any institutional foodservice operation such as a school, college, correctional facility or assisted living facility.
   3. Complete assigned projects requiring implementation of learning objectives
   4. Become familiar with all aspects of institutional foodservice operations
   5. Gain proficiency in foodservice operation tasks
   6. Examples of field experience hours include:
      • • Assigned time with administrator
        • Assigned time with related health care professionals
        • Assigned time with human resources professionals
        • Budget
        • Policies and procedures
        • Sanitation and safety audits
        • Meal preparation
        • Nutrition and medical nutrition therapy
        • Menu planning
        • Hands-on experience in the foodservice department
6. Completion of all lessons with an 'S' or Satisfactory grade. 
7. Completion of all exams with a 70% average.
8. Submission of the online Preceptor's Evaluation with each lesson. 
9. Complete all course requirements within the allotted timeframe.

Upon successful completion, you are eligible to take the CDM credentialing exam. Visit the Certifying Board for Dietary Managers (CBDM) website to review the certification process.

You'll also be awarded with a certificate of completion from the University of North Dakota.

UND's Nutrition & Foodservice Professional Training Program (9th Edition) offers education about dietary management according to the ANFP's required curriculum pattern:

• Unit 1: Foodservice Production, Sanitation and Food Safety
• Unit 2: Foodservice Management and Human Resource Management
• Unit 3: Basic Nutrition and Medical Nutrition Therapy

Learning Objectives

Healthcare and Your Facility

• Understand the role and responsibilities of healthcare facilities in our society.
• Understand the relationship of departments within a healthcare facility through an organization chart.
• Function within the role of dietary manager in relation to the dietitian and others in the department.
• Apply the facility's mission statement and code of ethics to your position and department.
• Recognize Federal, State or organizational regulations that apply to the dietary department.
• Use reference books and materials in your daily work.

Management Skills

• Direct others in the daily operation of the foodservice department.
• Use planning skills by writing policies and procedures, objectives, and job descriptions.
• Use effective management techniques.
• Identify the role of the computer in the foodservice department.
• Communicate with others—the patients, administrator, other managers, and the employees and clients — using good oral and writing skills.
• Work to keep employees motivated.
• Recognize the personal qualities desired in foodservice employees.

Controlling Functions

• Keep appropriate records for all areas of foodservice: employees, budgets, nutritional content of menus, purchasing and equipment.
• Conduct in-service and training programs.
• Apply problem-solving and work simplification principles.
• Understand the function of controlling through budgets and cost control measures.

Basic Nutrition

• Identify the changes in nutritional needs through the life cycle.
• Apply the MyPlate and the Dietary Guidelines for Americans to plan menus and evaluate menus for variety, appearance and practicality.
• Write general menus and adapt those menus to the needs of the modified diets.

Nutritional Care

• Understand the purpose and how to use a diet manual.
• Apply principles of modified diets to food preparation and service.
• Gather data for nutrition screening and evaluate patient intakes.
• Interview patients, keeping information confidential.
• Explain procedures for charting and/or patient care planning.
• Implement diet orders.

Systems Management

• Understand the importance of effective purchasing, receiving, storage and issuing (security) practices.
• Write specifications for food products and equipment.
• Carry out sanitation and safety procedures.
• Apply HACCP principles of food safety to procedures throughout the foodservice department.

Food Preparation and Service

• Choose appropriate cooking techniques to best use the resources of the department and personnel.
• Control the quality of the food prepared and served.
• Standardize recipes to meet the needs of the facility.
• Maintain high-quality food preparation and service of food.
• Understand the functions of different types of foodservice systems and food delivery systems.
• Take responsibility for the operation, cleaning and care of all foodservice equipment.
• Maintain ongoing programs of departmental evaluation.