Management Practice In Dietetics

Merges all the areas of management practices in dietetics and food service into a unified whole, looking at management from a conceptual perspective and then citing examples of how the concepts apply to various specialty areas.

A book that moves well beyond the view of dietetics management as primarily in foodservice, Management Practice in Dietetics deals with management in all areas of dietetics, and provides clear, relevant examples of management principles and the ways they can be applied. The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students will become familiar with management tools such as decision-making, communication, and marketing. They will develop knowledge and skills related to human resources management, and acquire basic skills in finance.

A book that moves well beyond the view of dietetics management as primarily in foodservice, Management Practice in Dietetics deals with management in all areas of dietetics, and provides clear, relevant examples of management principles and the ways they can be applied. This book is unique in its approach to include examples for foodservices, clinical nutrition, and community nutrition management. The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students will become familiar with management tools such as decision-making, communication, and marketing. They will develop knowledge and skills related to human resources management, and acquire basic skills in finance. The book directly addresses management and customer service competencies that are required for accreditation of academic programs in dietetics and are included in the credentialing examination for registered dietitian nutritionists. Specific topics include developing and motivating employees, employee discipline, material management, workflow and production, budgeting, information management, and sustainability. Learning objectives at the beginning of each chapter provide focus and direction for students. Margin definitions and a glossary introduce specialized vocabulary and increase comprehension. End of chapter activities aid retention and give students the opportunity for self-testing and application of the material. Written in an accessible style, Management Practice in Dietetics is designed for accredited dietetics programs. Nancy R. Hudson earned her master of science degree at the University of Kansas, and did her training as a registered dietitian at the university's medical center. Her career spans more than forty years, and includes teaching posts at the University of Connecticut School of Allied Health Professions, the University of California, Berkeley, and the University of California, Davis. She has worked as a dietitian and nutritionist in hospitals and is the author of numerous professional publications. She is the recipient of the Outstanding Dietetic Education Award from the American Dietetic Association and the California Dietetic Association's Excellence in Education Award, and was granted an honorary doctorate from the Nagoya University of Arts and Sciences. Patricia Booth earned her master of science degree in nutrition and medical dietetics at University of Illinois at Chicago and completed her dietetic internship at Barnes Hospital in Missouri. She is currently the director of nutrition services and the dietetic internship at the University of California San Francisco Medical Center and UCSF Benioff Children's Hospital, San Francisco. She is the author of numerous publications and an active member of the Academy of Nutrition and Dietetics and the California Academy of Nutrition and Dietetics. She was awarded the Academy of Nutrition and Dietetics Outstanding Dietitian of the Year and the Dolores Nyhus Memorial Award for Outstanding Achievement in 2015.

Management Practice in Dietetics provides readers with clear, relevant examples of critical management principles and the ways in which they can be applied within foodservice, clinical nutrition, and community nutrition management. The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students become familiar with management tools such as decision-making, communication, and marketing. The book addresses specific competencies that are required for accreditation of academic and supervised practice programs in dietetics, and are included in the credentialing examinations for registered dietitian nutritionists (RDN) and nutrition and dietetics technicians, registered (NDTR). Specific topics include developing and motivating employees, employee discipline, material management, workflow and production, budgeting, information management, and sustainability. The fifth edition covers new topics, including how to best support individuals transitioning from staff to management or leadership, active listening, protecting one's image on social media, cultural competency, how to successfully advertise jobs, how to set rate of pay, scientific management, creating a culture of process improvement, biodiversity, and more. Written in an accessible style, Management Practice in Dietetics is designed for accredited dietetics education programs.

Making Nutrition Your Business, Second Edition is an essential and comprehensive resource for creating, growing, and maintaining a successful nutrition private practice. It is a complete roadmap to beginning a nutrition-based business, providing detailed advice on: Structuring your business, Money management, Setting up and equipping an office, Using technology to your advantage, Marketing and growing your business, Billing and reimbursement, Getting clients to return, and more. Written by two experienced private practitioners with thriving businesses, this hands-on second edition includes more guidance on setting up third-party reimbursement and becoming an insurance provider, a new chapter featuring success stories from private practice dietitians, and a comprehensive resources section. It is a must-read for all dietetics professionals who aspire to go out on their own! Book jacket.

"A comprehensive reference for professionals providing up-to-date oncology nutrition practice recommendations, the latest nutrition assessment tools, current knowledge, and support and resources"--