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DIETARY MANAGERS TRAINING PROGRAM REVIEW SESSION

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Presentation on theme: "DIETARY MANAGERS TRAINING PROGRAM REVIEW SESSION"— Presentation transcript:

1 DIETARY MANAGERS TRAINING PROGRAM REVIEW SESSION
Becky Rude, MS, RD, CDM, CFPP University of North Dakota

2 What the Exam Includes Management of food services – 35%
Nutrition – 22% Management of Personnel – 19% Sanitation – 24%

3 Be Prepared Know what to expect Test outline Resources needed
Refer to the exam application booklet Know the percentages for each area Resources needed Calculator, pencils, test admission letter, ID, etc. Review your textbooks Practice the multiple choice questions at the end of each chapter

4 Test Taking Strategies
Relax Be physically ready Be mentally ready Pace yourself Don’t spend a large amount of time on one question. Circle it, and go back later If in doubt – go with your first instinct Take a deep breath every now and then

5 Medical Nutrition Therapy
Nutrients CHO Protein Fat Vitamins Minerals Water

6 Calculating Calories Chicken Alfredo C P F Calculate kilocalories
4 oz. chicken breast 1 cup pasta ¼ c. alfredo sauce Calculate kilocalories Calculate % Kcal from CHO, Pro, and Fat

7 Assessment Clinical Laboratory Anthropometric Diet
Medical / Social hx (history)

8 Assessment Timeline New admission Quarterly Annually
Assessment – 5 day ; 14 day; 30 day Care Plan –21 days Quarterly Annually Changing conditions Monthly weights

9 Triggers Significant weight loss Taste alterations TPN / IV / TF
Mechanical altered diet Therapeutic diet > 25% food left Pressure ulcers (decubitus ulcers)

10 Calculate Nutrient Needs
Kcal (Kilocalories) Male 1 Kcal/kg body weight x 24 hours Female Kcal/kg body weight x 24 hours Plus activity Plus stress (injury factor) Protein (0.8 g, x kg. body weight) Fluids ( 30 ml c kg. body wt.) (1cc per Kcal)

11 Case Study 77 y.o. female CC: productive cough and weakness
Alert and oriented x 3 Dx: pneumonia Ht. 65”, wt. 135#. UBW = 145# (1 mo ago) Nutrition related labs: hgb – 10.9 Hct – 32.1% PMHx: HTN and colon CA Diet Order; NAS

12 Healthy Body Weight 65” client 100# + (5# x 5”) = 100 + 25 = 125#
Large frame: + 10% → 125# # = 138# % healthy body weight: 135# / 138# = 0.98% % weight change: 145# - 135# = 10# 10# / 145# = or 7%

13 Estimated Needs BMR 135# / 2.2 = 61.36 kg. Maintenance
61.36 kg. X 0.9 kcal / kg x 24 hours = kcal Maintenance 1325 kcal x (activity factor) x (stress factor) Protein 61.36 kg. X 0.8 g. Pro / kg. = 49 g. Pro Fluids 61.36 kg. X 30 ml. / kg = ml./day

14 Diet Diet Order: NAS Diet Hx C P F 1 c. coffee 0 0 0
1 slice toast / 1 t. marg ½ Roast Beef Sandwich ½ c. water packed pears 1 c. cornflakes ½ c. skim milk

15 Diet Analysis Totals C P F 66 24 15 Kcal: 264 + 96 + 135 = 495 Kcal
Kcal: = 495 Kcal Percentages: Food Guide Pyramid Deficiencies?

16 Applications Appropriateness of diet / menu modifications
Religious preferences Individualized care plan Tray accuracy Supplemental feedings Food acceptability

17 Education Assess needs / knowledge base-goal oriented
Identify resources Adapt teaching materials Home care

18 Documentation Appropriate format Section K Other sources
Confidentiality

19 Review - High Sodium Foods High Potassium Foods High Calcium Foods
High Protein Foods

20 Review High Cholesterol Foods Gluten containing foods
Lactose containing foods Common allergens / foods

21 Review 1 t. = _____ ml 1 oz. = _______ ml 8 oz. = ________ ml
1 c. = _____T. 1 T. = _____t. 1 qt = _____ c. 1 gal = ____ qt. #8 scoop = _____ cup # 16 scoop = _____ cup 1 T. = _____ ml 1 qt.= _____ ml 1 qt. = _____ oz. 1 c. = ______ oz.

22 Quiz 1 – Sample Exam Nutrition

23 Foodservice Operation
Centralized Decentralized Menu Planning / Recipe conversion

24 Recipes Adjustment – new yield / old yield
Standardized recipe components Proper cooking techniques Calculate nutrition content / cost Design new recipe Criteria Client acceptance

25 Example: Meatloaf Ingredients: 3# ground beef 1 egg
¼ c. chopped onion 1 c. bread crumbs 1 t. ground mustard 1 c. tomato sauce 1 T. worcestershire sauce Yield: 12 – 3 oz. portions Bake: 350 ° F. for one hour

26 Scaling Original yield: 12 – 3 oz. portions
New yield: – 3 oz. portions 57 / 12 = (factor) AP = 16 oz. EP = 12 oz. 12 / 16 = or 75%

27 Recipe Costing Ground Beef $2.29 / lb. Egg 1.79 / doz Onion .35 / cup
Ground Mustard / t. Worcestershire Sc / T. Bread crumbs / c. Tomato sauce / c.

28 Workflow Configuration Workflow U- shaped Galley
Placement of equipment Work simplification Ergonomics

29 Production Production Sheet Forecast Menu Items / substitutions
Portion control / food waste Tray line systems Productivity

30 Purchasing Specifications Menu Space and utilities Material (NSF / UL)
Cleaning Maintenance Repair vs. replacement

31 Specifications Evaluate existing equipment
Evaluate replacement equipment Budget justification Vendor / product comparison Can cutting Vendor / product selection

32 Budget Cafeteria – gross receipt Raw food cost
beginning inventory $ + purchases Ending inventory Raw food cost ,000.00 Meals served Cost per meal (10,000 / 8250) = $1.21

33 Cost per unit Cost a catered event Cost menu Calculate daily cost per client

34 Calculate Variance Actual money spent $66,250 - budget - 64,751
___________ 1499 Divide by budget 1499 ÷ 64,751 = x = 2.3% over-budget

35 Quiz 2 – Sample Exam Foodservice Management

36 Human Resources / Personnel
Implement change Identify personnel needs Job analysis / specifications / description Orient / motivate Present work procedures / plans Teach / coach employees Set goals

37 Management Styles Authoritative Participative Proactive

38 Employees Communicate Schedules Calculate FTE’s Work assignments
Define needs Performance evaluation US Department of Labor

39 Professional Interactions
Organizational Chart Patient Care Conferences Meet community needs Audits

40 Quiz 3 – Sample Exam Personnel Management

41 Sanitation Contaminants / Hazards Symptoms of foodborne illness
Biological Chemical Physical Symptoms of foodborne illness

42 Personal Hygiene Hand washing Diseases transmitted by people Training
Universal precautions Training

43 HACCP Purchasing / receiving Purchase order Grade / inspection
Rejection process Verify order Signs of contamination Storage temps FIFO

44 Ground Beef Purchasing Inventory Security Perpetual Physical
Cost control

45 Preparation Cross contamination Safe thawing

46 Cooking Critical control points
End point cooking temps (critical limits) Temperatures Service Cooling Re-heating

47 Continued Corrective action Record keeping Verify 7 steps of HACCP

48 Materials Easy to clean Equipment maintenance schedule
Preventative maintenance Proper cleaning technique Training Right to know MDS

49 Safety inspection checklist OSHA
IPM Clean vs. Sanitary Temperatures in dishwashing Safety inspection checklist OSHA

50 Crisis Management Emergency contact Call list Secure inventory
Alternate menu Potable water

51 Review TDZ TCS foods Thawing Temps Beef Pork A. Chicken B.
Grd Beef (meats) Eggs Fish Reheating

52 Quiz 4 – Sample Exam Sanitation

53 Questions???

54 Best Wishes Thank you for your attendance, and best wishes on your credentialing exam, and in your career as a CDM,CFPP. I am looking forward to having you as a colleague in our profession. Becky Rude


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