Program of Study

Requirements

You have 12 months from your enrollment date to complete:

Submit a completed application and full payment (checks payable to UND).
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?)
Purchase the required textbooks at the same time as enrolling in the course.
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
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
Completion of all lessons with an 'S' or Satisfactory grade.
Completion of all exams with a 70% average.
Submission of the online Preceptor's Evaluation with each lesson.
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 (11th 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

Recognize the role and responsibilities of healthcare facilities in our society.
Illustrate the relationship of departments within a healthcare facility through an organization chart.
Demonstrate the role of a dietary manager within the foodservice department.
Apply the facility’s mission statement and code of ethics to their position and department.
Interpret Federal, State, or organizational regulations that apply to the dietary department.
Assemble appropriate reference books and materials to aid in daily work.

Management Skills

Direct others in the daily operation of the foodservice department.
Prepare policies, procedures, objectives, and job descriptions.
Justify effective management techniques.
Communicate orally and in writing effectively with others (patients, administrator, managers, employees, clients, etc.).
Create a motivating work environment.
Distinguish personal qualities that are desired in foodservice employees.

Controlling Foodservice Functions

Collect appropriate records for all areas of the foodservice department.
Conduct in-service and training programs.
Apply problem-solving and work simplification principles.
Employ fiduciary responsibility through cost control and budgeting.

Basic Nutrition

Identify the changes in nutritional needs throughout the life cycle.
Apply the MyPlate and Dietary Guidelines for Americans to plan and evaluate menus regarding variety, appearance, and practicality.
Create general menus and adapt them to fit the needs of modified diets.

Nutritional Care

Explain the purpose of the diet manual.
Demonstrate proper use of the diet manual.
Apply principles of modified diets to food preparation and service.
Select appropriate data for nutrition screening and evaluation of client intakes.
Comply with client confidentiality requirements in all interactions, including but not limited to the access of medical records, client interviews, family interactions, etc.
Explain procedures for charting and/or client care planning.
Implement diet orders.

Systems Management

Illustrate the importance of effective purchasing, receiving, storage, and issuing (security) practices.
Create specifications for food products and equipment.
Practice sanitation and safety procedures.
Apply HACCP principles of food safety to procedures throughout the foodservice department.

Food Preparation and Service

Select appropriate cooking techniques to best use the resources of the department and personnel.
Assess the quality of the food prepared and served.
Prepare standardized recipes to meet the needs of the facility.
Appraise high-quality food preparation and service of food.
Interpret the functions of different types of foodservice systems and food delivery systems.
Demonstrate responsibility for the operation, cleaning, and care of all foodservice equipment.
Assess ongoing programs of departmental evaluation.