Truly Proud!-Article on Mentorship 2015

Bird Flu What it Means to You and Your Clients

Nutrition Labeling New Changes Are in Store

JUNE 2015

Foodservice MarketingSuccess Strategies

& ANFP Annual Conference & Expo Preview

ACE&&ORLANDO, FL | 2015

AnnualConference & Expo

Artificial Nutrition & Hydration Client Conversations Are Key

Nutrition & Foodservice Edge | June 2015 1

®P U B L I S H E D B Y

CONTENTS

3 Food File

7 Leaders & Luminaries

10 Food Protection Connection

33 Message From the Chair

39 CDM Spotlight

Nutrition &FoodserviceEdge

DE PA RTMENTS

16

22

28

34

June 2015 / Volume 24 / Issue No. 6

1 HOUR SAN

FEATURES

16 Nutrition Labeling—Past, Present, Future by Linda Eck Mills, MBA, RDN, LDN, FADA

New food labeling requirements will make it easier for consumers to determine the nutritional value of their food choices. Categories like calories, sugar, and serving sizes have been adjusted on the updated label.

22 Artificial Nutrition & Hydration: Conversations With Clients and Families by Brenda Richardson, MA, RDN, LD, CD, FAND

The decision to use artificial nutrition and hydration (ANH) is a complex issue for clients and their families. An overview of ANH is provided, along with useful suggestions on how to support clients with self-directed living.

28 Foodservice Marketing Success Strategies by Ruby Puckett, MA, FFCSI

Marketing your food service is an important strategy to grow your business and improve customer satisfaction. Strategies for promoting your department and its many products and services are provided here.

34 Meet Your Incoming 2015-2016 Officers and Directors

Learn about who is leading ANFP and the Certifying Board in 2015-2016. This article introduces incoming national leaders, and shares their goals for office.

Nutrition & Foodservice Edge | June 20152

NewOnlineCoursesFrom

ANFP

Nutrition & Foodservice Edge®isthepremier

resourcefornutritionandfoodservice

professionalsandthoseaspiringtocareers

inthisindustry.Itispublishedbythe

AssociationofNutrition&FoodserviceProfessionals.

Editor . . . . . . . . . . . . . . . . . . . . . . . Diane J. Everett

[email protected]

Contributing Writer . . . . . . . . . . .Laura E. Vasilion

[email protected]

Advertising Sales . . . . . . . . . . . . . . . . . Paula Fauth

[email protected]

Design . . . . . . . . . . . . . . . . . . . . . . . . . Mercy Ehrler

[email protected]

Nutrition & Foodservice Edge® (ISSN 21649669)

is published monthly except combined issues

in July/August and November/December.

©2015 by the Association of Nutrition &

Foodservice Professionals, 406 Surrey

Woods Drive, St. Charles, IL 60174.

Phone: (630) 587-6336. Fax: (630) 587-6308.

Web site: www.ANFPonline.org

Periodicals postage paid at St. Charles, IL and

additional mailing offices. POSTMASTER:

Send address changes to Nutrition & Foodservice Edge®, 406 Surrey Woods Drive,

St. Charles, IL 60174.

Subscription Rates Edge subscription rate for ANFP members is $15,

which is included with annual membership dues.

Subscriptions are available to other interested

parties for $40/year or $5/issue. Outside U.S.,

contact ANFP for pricing.

Editorial Policy Readers are invited to submit manuscripts for

publication consideration. Please contact the

editor for specific publishing guidelines. Views

expressed by contributors do not necessarily

reflect the opinion of the association.

Printed in the U.S.A.

Lynne Eddy, MS, RD,

FAND, CHE Associate Professor, Business Management, The Culinary Institute

of America,

Hyde Park, NY

Richard Hynes

Director, Consultant Services, Hobart Corp.,

Franklin, MA

Ruby Puckett, MA, FFCSI

Director, Dietary Manager Training, University of Florida Div

of Continuing Ed.,

Gainesville, FL

Marty Rothschild President, Aladdin Temp-Rite,

Hendersonville, TN

Bob Sala

Founder and Director at Large, Distribution Market

Advantage,

Hoffman Estates, IL

Renee Zonka, CEC,

RD, MBA, CHE

St. Charles, IL

E D ITORIA L A DVISORY BOA RD

®

ALSO

I N

OUR

PAGE S

10 15

More ANFP news, inspiration, and education at www.ANFPonline.org

E DITOR ’S NOTEBOOK Nutrition &FoodserviceEdge

June 2015 / Volume 24 / Issue No. 6

Inabusyfoodserviceoperation,wheredeliveringqualitymealsto

hungryclientsisthetoppriorityeveryday,thetaskofmarketing

yourofferingsmayseemdaunting.Butyourmarketingprograms

don’thavetobehugeorcostly,theycanbeassimpleascreating

specialsignageorconnectingwithyourfacility’spublicrelations

departmentforhelp.Ourcoverstorydiscussesbasicmarketingcon-

cepts,andsprinklesinafewsimpleideasforpromotingyourfood

service.Usetheinformationandthelistprovidedasaspringboard

forplanningyourpublicity.

Birdfluismakingheadlines.Yourclientsoradministratormayask

youabouttherisks.Ourresidentfoodsafetyexpert,MelissaVac-

caro,MS,CHO,separatesfactfromfictionbeginningonpage10.

Makesureyouhavetheanswersyouneedonthistimelytopic.

Nutritionlabelingisanothertimelysubjectinourpagesthismonth.

Thenewandimprovedfoodlabelshighlighttheinformationof

greatestinterestandimportancetoconsumers.Seepage16tolearn

what’schanged.

Thismonthwecoverasubjectthat’snotalwayseasytotalkabout

withclients:artificialnutritionandhydration.Makesureyouknow

whatyourclientsandtheirfamilieswantintermsofANH.Strategies

fordiscussionsareprovidedinourpage22article.

Andfinally,takethisopportunitytolearnaboutyourincomingna-

tionalANFPandCBDMleaders.Youcanmeetthembeginningon

page34.They’reheretoserveyou!

Diane Everett, Editor [email protected]

Marketing is one of my favorite topics. I enjoy brain-

storming ideas and putting thoughts into action to help

promote products and services. It feels good to carry out

a successful marketing campaign.

BirdFluandFoodSafety

A

D


FOOD F ILE

A

D

Potatoes Are PackedwithNutrients

AN OLD-FASHIONED summer

cookoutisnotalwaysahealthyaffair,but

these10tipsfromtheregistereddieti-

tiansatNewYork-PresbyterianHospital

caneasilyconvertafattyfoodblitzinto

ahealthyandtastymenu:

1. Throwsomeunexpectedfoodsonthe

grillsuchaspeaches,plums,pine-

apple,watermelon,avocado,summer

squash,beets,corn,orawholewheat

pita.

2. IncorporateveggiesintoyourBBQ

menubymakingveggiecrudité,sal-

ads,grilledveggiekebabs,veggieor

portobellomushroomburgers,orby

wrappingyourgrilledmeatsorfishin

largeleavesoflettuceinsteadofbuns.

DID YOU KNOW potatoesareanutri-

entpowerhouse?

Accordingtothenon-profitAlliancefor

PotatoResearchandEducation,one

mediumbakedpotatowithskinonpro-

vides30percentDailyValueforVitamin

C,morepotassiumthantwobananas,

andasmuchfiberasamediumstalkof

broccoli. E

3. Cutthecaloriesinyourpotatosalad,

coleslaw,andmacaronisaladbyusing

mustard,vinegar,orGreekyogurt

insteadofmayonnaise.

4. Alcoholmaystimulateyourappe-

titeandaddextracalories.Create

nonalcoholicdrinksbyinfusingfresh

herbs,cucumber,andfruitintowater

andseltzerforlowcalorierefreshing

drinksthatkidscanalsoenjoy.

5. Grilledchickenandturkeyburgers

getafreshburstofflavorwhenyou

cutbackonsaltandmarinatethem

withfreshordriedherbs,spices,vin-

egars,orcitrusjuices.

6. Makerefreshingsmoothieswithfresh

orfrozenfruit,yogurt,andice.

Formoreinformation,visitwww.nyp.org

Learnmoreatwww.apre.org

Continued on page 4

Nutrition & FoodserviceProfessional Training Program

“During my course study with UND I was able to easily communicate with the teaching staff regarding questions and concerns. The assignments were challenging but helped me grow professionally.”- Susan Tackaberry, CDM, CFPP, Dietary Director, The Wellstead of Rogers & UND Graduate

1.800.CALL.UND dietarymanagers.UND.edu

• Enroll anytime, online or by mail• RD preceptor available (online)• Excellent ANFP exam pass rates• Spanish translation now available

7. Eathealthyfatsbyaddingfishto

themenu,suchassalmon,trout,and

tuna.

8. Tofuisdeliciousonthegrill;theextra-

firmtypeworksbestonthebar-

beque.It’salsogreatwhenmarinated

first!

9. Keepthefoodataseparatebuffet

table.Everyonewillbelesstempted

togoforsecondsiffoodisnotin

frontofthemwhileeating.

10.Bemindfuloffoodsafety.Wash

hands,keeprawfoodseparatefrom

cookedfood,cookfoodthoroughly,

andkeephotfoodhotandcoldfood

cold.Whenindoubt,throwitout! E

10HealthyWays toSpice Up Your Summer BBQ


Continued from page 3

OAvocados: TheFruitAddingGoodFattoGuiltyPleasures

Northwest Sweet Cherries:AHealthyTreatthatCoolstheHeat

ONE OF THE HOTTEST FRUITS ofsummeristheavocado.Althoughknown

forbeinghighinfat,theavocadoholdsnutritionalvaluethatcanbeahealthyaddi-

tiontoeventhemostguiltyofpleasures.Forthoselookingforhealthyalternatives

thissummer,avocadoscanlowercholesterol,aidweightloss,andenrichadietwith

potassiumandvitaminsCandE.

SideChef,anaward-winningstep-by-stepcookingapp,featuresseveralrecipes

thatincorporatethisfruitininterestingways,including15MinuteEasyFishTacos,

reprintedbelow. E

AS THE HEAT OF SUMMER ap-

proaches,coolfreshNorthwestcherries

willbetheretogreetit,offeringsweet

relieftothosewantingtoeathealthfully

andseasonally.

Northwest Cherries are a Sweet Healthy Treat

Thankstothisyear’sunseasonablywarm

springintheNorthwest,cherrygrowers

arereportingthatboththeirdarkred

andyellow-blushedsweetcherriesare

arrivingearly—givingeveryoneachance

toenjoyboththeflavorandanti-inflam-

matorybenefitsofthesepowerfullittle

fruits.

Notonlyarecherriesadelicioussum-

mertimetreat,butrecentresearchalso

suggeststhattheymayreducethe

riskormodifytheseverityofchronic

diseases.Actingto“cool”inflammation,

cherriesmaybebeneficialincombat-

ingarthritis,diabetes,cardiovascular

disease,bloodpressure,andcancer.

Researchersfoundthatconsuming

about45(280g)cherriesdailymay

significantlydecreasecirculatingcon-

centrationsofspecificinflammatorybio-

markersinthebody.Theresearchstudy,

publishedinTheJournalofNutrition,

wasconductedattheUSDA-ARSWest-

ernHumanNutritionResearchCenter.

Becauseofthelinkbetweeninflamma-

torymarkersandsomechronicdiseases,

thechangesintheidentifiedbiomark-

erssuggestthatconsumingcherries

mayreduceriskormodifytheseverity

ofdiseasessuchasheartdiseaseand

diabetes.

Cherriesarehighinphenoliccom-

pounds,specificallyanthocyanins,which

givethemtheirdeeprubycolorand

15 Minute Easy Fish Tacos by Well Worn Fork WellWornFork.com

EASY AVOCADO RECIPE

INGREDIENTS

• Saltandpeppertotaste

• Srirachatotaste

• Cilantrototaste

• 1Avocado

• 1Tbsp.Mirin

• 1/2Tbsp.HotSauce

• 1Lime

• 1tsp.Sugar

• 1/4cupMayonnaise

• 2cupsBroccoliSlaw

• 1Jalapeño

• 6FlourTortillas

• 1lb.CodFillets

INSTRUCTIONS

1. Preheatovento400degrees.

2. Combinethebroccolislaw(2cups),mayonnaise(1/4cup),sugar(1tsp.),

juiceof1/2lime(1),hotsauce(1/2Tbsp.),andmirin(1Tbsp.)togetherina

bowlwithsaltandpepper(totaste).

3. Seasonthecodfillets(1lb.)withsaltandpepper(totaste)andputona

sheettray.Cookintheovenfor5-10minutesdependingonthickness.

4. Slicethejalapeño(1)andavocado(1).It’suptoyouifyouwantthejala-

peñowithorwithoutseeds.

5. Assemblethetacosonflourtortillas(6)withcod,slicedjalapeño,slaw,

slicedavocado,cilantro(totaste),sriracha(totaste),andasqueezeofthe

remaininglime.

Formoreinformation,visitwww.SideChef.com


© 2015 N

ational Pasteurized Eggs, Inc. v6094

Get this recipe and more at SafeEggs.com/Strata

FREE CE for CDM, CFPPs: Supplier Relationships & Partnership Experience

June 15Register online:

SafeEggs.com/webinars

Great Food. SafeEggs.™

© 2015 N

ational Pasteurized Eggs, Inc. v6094

Safest Choice™ Pasteurized Shell Eggs eliminate the risk of Salmonella.

Continued on page 6

Visitwww.nwcherries.com

havebeenshowntofightinflammation.

Cherriesarealsoagoodsourceofvita-

minCandfiber,andareanaturalsource

ofmelatonin,acompoundwhichhelps

regulatethebody’ssleepcycle.

“Cherriesbringmoretothetablethan

justgreatflavor;theyalsohavepotent

anti-inflammatoryeffectsaswellas

othernutritionalbenefits,”saysJames

Michael,VicePresidentofMarketingfor

theNorthwestCherryGrowers.

Cherriesarearrivingatmarketsacross

thecountry.Theseasonwillwinddown

inlateJuly,buttoextendtheflavorand

healthbenefitsevenlonger,Michaelsug-

gestsfreezingthem.“Orsimplyenjoy

themstraightfromthefreezer.” E



Consulting Dietitians, Menu & Meal Card Programs,

and Support for Dining Services in Long Term Care

www.ht-ss.com

National Ice Cream Day isSunday,July19

NATIONAL ICE CREAM DAY iscel-

ebratedeachyearonthethirdSundayin

JulyandisapartofNationalIceCream

Month.Thisdayisafuncelebration

enjoyedwithabowl,cup,orconefilled

withyourfavoriteflavoroficecream.

Thousandsofyearsago,peopleinthe

PersianEmpirewouldputsnowina

bowl,pourgrape-juiceconcentrateover

it,andeatitasatreat.Theydidthis

whentheweatherwashotandusedthe

snowsavedinthecool-keepingunder-

groundchambersknownas“yakhchal,”

ortakenfromthesnowfallthatstill

remainedatthetopofmountainsbythe

summercapital.

Itisbelievedthaticecreamwasfirst

introducedintotheUnitedStatesby

Quakercolonistswhobroughttheir

icecreamrecipeswiththem.Theirice

creamwassoldatshopsinNewYork

andothercitiesduringthecolonialera.

•BenFranklin,GeorgeWashington,and

ThomasJeffersonwereknowntohave

beenregulareatersoficecream.

• FirstLadyDolleyMadisonservedice

creamattheInauguralBallin1813.

•AfricanAmericanconfectionerAugus-

tusJacksoncreatedmultipleicecream

recipesaswellasasuperiortechnique

tomanufactureicecreamin1832.

•APhiladelphian,NancyJohnson,was

issuedthefirstU.S.patentforasmall-

scalehand-crankedicecreamfreezer

in1843.

• Itisestimatedthatthereareover

1,000icecreamflavorstoday.

National Ice Cream Day History

In1984,PresidentRonaldReagan

proclaimedJulyasNationalIceCream

Month,andestablishedNationalIce

CreamDayasthethirdSundayinJuly. E

Visitwww.nationaldaycalendar.com

In this column we profile leaders

and luminaries in the culinary and

foodservice industry. We hope their

insights, experiences, and stories of

perseverance will help inspire you to

achieve your career goals.


LEADERS & LUMINARIES

Elana Karp

by Laura Vasilion

Executive Chef Elana KarpBRI N GI N G

COOKI N G

HOME

Elana Karp is the Vice President of Culinary at Plated, which provides chef-designed recipes and quality pre-portioned ingredients, delivered di-rectly to the door of subscribers.

After Karp graduated from Cornell University in 2008, she moved to Paris to study cooking at Le Cordon Bleu. While in Paris, she hosted pop-up dinners with classmates, and cooked for the Australian Ambassador to France. Upon returning to New York, she worked within the food industry while developing a school-based food education program and culinary camp for children. Karp joined Plated as Culinary Director in January 2013, and has been creating recipes, crafting menus, and coordinating chef partnerships ever since.

Continued on page 8


Q Why do you think providing a

cook-at-home service is an impor-

tant trend?

I think cook-at-home services are important because there’s end-less value in cooking and eating at home. Not only do you know every-thing that’s going into your food, but you learn a life skill in the process, and then get to connect with those you love in the kitchen and around the table. Plated allows everyone to participate in this amazing experi-ence, without the hassles of meal planning and grocery shopping.

Q What is one of the most im-

portant life lessons you have learned

from being a chef?

When things don’t work out, or is-sues arise, it’s important to go with the flow and figure out a solution. We ship hundreds of thousands of meals per week all across the United States. That means that occasionally one fulfillment center won’t be able to source the right type of lettuce, or one vendor will send us too few onions. When things like that hap-pen, it’s up to my team to figure out how to make what we do have into the best recipe possible and the most amazing customer experience.

QWhat moment are you most

proud of in your career?

A few months after Plated launched, we got an email from a customer saying that she had been with her boyfriend for years and they had recently started cooking Plated


QTell us about where you grew

up and how that influenced your

interest in cooking.

I grew up in New York City, which is a melting pot of cultures as well as food. There are always new restau-rants popping up, from a $1 dump-ling shop to a fancy steakhouse, and endless options of dishes to try. This variety of cuisines sparked my inter-est in food and cooking.

QWhat ethnic influences from

your childhood make their way into

your cooking?

I grew up in a Jewish family where every holiday—from Passover to the Fourth of July to birthdays—was centered on food. I wouldn’t say that Jewish food itself has had a huge influence on my cooking (although I do always need a bowl of chicken soup if I’m not feeling well), but the culture of sitting down and eating a meal as a family definitely has.

QWhen did you first know you

wanted to cook for a living?

Cooking as a profession really did not occur to me until I started culinary school. I actually enrolled in a short-term introductory cook-ing program in Paris, thinking I’d just stay for one month, learn a few skills, and then head back home to New York to my career in educa-tion. After about one week in this cooking program, I was hooked. I realized I could make a career out of cooking, something that brought me tons of joy, and decided to enroll

full time. I stayed in Paris for a year, getting a culinary degree from Le Cordon Bleu, and I’ve been working in food ever since.

QIf you could prepare a meal of

your choice for anyone, living or dead,

who would that be and what would you

cook?

I’d want to cook for my friends and family. I would prepare this one pan rosemary roasted chicken with parsnips and carrots. It’s so simple to make, requires almost no clean up, and can be tweaked by season de-pending on what vegetables are avail-able. It is a Plated classic recipe and actually was the inspiration for our cookbook, which is coming out from Clarkson Potter next spring.

QIf you were unable to cook for

a living, what other profession would

you have pursued?

I’d probably still be working in educa-tion. Before cooking, I worked as a second grade teacher and earned a degree in childhood education. Work-ing with kids was exhausting, but tons of fun and something I really enjoyed. Luckily, I still get to teach in my role at Plated. I’m able to teach busy Ameri-cans all over the country to cook and enjoy it, and feel proud of their newly acquired culinary skills. Food educa-tion has always been important to me and I’m still committed to that mission here; educating customers about the power of real, non-processed, good food.


together. She made him one of our meals—Chicken Paillard with Shaved Asparagus Salad and Olive Oil Smashed Potatoes—and dur-ing dinner, he proposed. She was overjoyed and credited the dinner for the proposal. While I’m sure the dinner wasn’t why her boyfriend decided he wanted to marry her, the story was so special nonethe-less. It made me realize that we were creating a product that was an important part of people’s lives and something they felt really con-nected to. Hearing that story was my proudest career moment so far, because it was when I knew I was doing something big.

QWhat advice would you give

to someone wanting to follow in

your footsteps?

Follow your passion. I know that sounds cliché and predictable, but I really believe it. If you had told me five years ago that I’d be where I am today, I never would have believed it. But I followed my passion, stayed open to any opportunities that came my way, and wasn’t afraid to get my hands dirty. That led me to a job and career that I love so much, it never feels like I’m going to “work.” E

Laura Vasilionisafreelancewriter

with25yearsofexperiencewriting

forvariouspublicationsincluding

NewsweekandReader’sDigest.In

herChicagoTribuneChicagoNow

blog,sheinterviewsonepersonfrom

eachcountryintheworldabouttheir

life.Visitwww.chicagonow.com/

talking-world/

[email protected]

MULTIGEN

Simpleinnovations that make

all the difference.

MULTIGEN

www.burlodgeusa.com

Multi-portion point of service cart for: • cook-serve• cook-chill • cook-freeze

Follow your passion. I stayed open to any opportunities that came my way and wasn’t afraid to get my hands dirty. That led me to a job and career that I love so much, it never feels like I’m going to work.


FOOD PROTECT ION CO NNEC T ION

Bird Fluby Melissa Vaccaro, MS, CHO

Avian influenza A (AI)—or bird flu—is making headlines across America. The average person does not understand what bird flu is, or if it should be a worry for them. AI is not as simplistic as it may sound as there are many classifications, some of which are a concern and some are not. Certain types affect only animals, and oth-ers can potentially impact humans.

Wild birds are believed to be behind the current U.S. out-break. Since mid-December, the USDA has been dealing with several highly pathogenic avian influenza (HPAI) ‘H5’

cases. It started along the Pacific, Central and Mississippi flyways (migratory bird paths); however by the time this article is read, it will have spread across the U.S. The states not affected at this point are studying their emergency response plans.

Two types of AI are identified: low pathogenic (LPAI) and highly pathogenic (HPAI). This difference refers to the ability of the virus to produce disease and mortality in chickens. AI viruses are classified by a combination of two groups of proteins:

1 HOUR SAN

and Food Safety


HPAI H5N1: “Asian” H5N1 is the type causing worldwide concern. High path AI spreads rapidly and is often fatal to chickens and turkeys. This has not been detected in the United States. Human illness has been reported.

LPAI H5N1: “North American” H5N1 is of less concern. It is common in wild birds and in most cases caused minor sickness to not noticeable signs of disease. It is rarely fatal in birds. LPAI H5N1 is not known to be a human health concern.

Mixed Origin HPAI: In the Pacific flyways, H5N8 virus mixed with North American AI virus, creating new mixed-origin viruses. These mixed origin viruses, H5N2 and a new H5N1 in the Pacific Flyways.

• HPAI H5N2 mixed strain has been found in North American Flyways. It mixes Eurasian H5 virus with North American N2 virus. No human cases have been associ-ated with either the North American or the Eurasian lineages of HPAI H5N2 viruses. This seems to be the largest concern in the United States.

• New APAI H5N1 mixed strain virus is not the same as the Asian H5N1 virus found in Asia, Europe, and Africa that caused human illness. It mixes Asian HPAI H5 genes with LPAI North American N genes.

A I A N D H U M A N H E A LT H

According to the Centers for Disease Control and Pre-vention (CDC), current outbreaks of highly pathogenic avian influenza (HPAI) H5 viruses in U.S. domestic and wild birds have the potential to cause human infections. (http://www.cdc.gov/flu/news/avian-h5-viruses.htm) Though no human infections with these viruses have been reported at this point and the CDC believes the risk of human infection is low, similar H5 viruses have in-fected people in other parts of the world, and it’s possible that human infections associated with these viruses may occur in the U.S.

Most human infections with similar HPAI viruses in other countries have occurred after prolonged and close contact with infected birds. Out of an abundance of caution, all federal and state agencies are monitoring the spread of AI in the United States. As a general rule cautions should be taken. The CDC recommends that people should avoid wild birds and potentially infected domestic poultry; ob-

• Hemagglutinin—H proteins of which there are 16 (H1-H16)

• Neuraminidase—N proteins of which there are 9 (N1-N9)

The primary strains detected are HPAI H5N8, novel HPAI H5N1, and HPAI H5N2.

H5N8: A threat to wild birds and poultry, but no human cases have been associated with this virus.

Continued on page 12

HOW TO

E N SURE YOUR

FOODSERVICE

OPE RAT ION IS

PROTECTED



serve wild birds only from a distance, avoid contact with domestic birds (poultry) that appear ill or have died; and avoid contact with surfaces that appear to be contami-nated with feces from wild or domestic birds.

E CO N O M I C I M PAC T

The largest concern with AI in the U.S. is its economic impact on the poultry and egg industry and consumers. Import/export bans and mass loss of poultry could result in large economic impacts on the industry. Once found in or around a farm, the entire population of birds is usually destroyed (culled). As a result, counties begin to ban poul-try exports from those areas. Although farmers may have strong prevention measures in place, in many cases the farmer is at the mercy of migratory birds that may be flying overhead and excrete while over the farm. Already in 2015 millions of birds in the U.S. have been culled.

Consumers get concerned and lose faith in the industry, which could reduce consumption of eggs and poultry. Due to the economic impact to the farmer, prices of eggs and poultry will certainly rise.

A I A N D FO O D SA F E T Y

The United States Department of Agriculture has provided the following questions and answers regarding food safety as it relates to poultry and egg consumption. (USDA, April 2015)

Q Can I get avian influenza from eating poultry or eggs?

A No. Poultry and eggs that are properly prepared and cooked are safe to eat. Proper food safety practices are important every day. In addition to proper process-ing, proper handling and cooking of poultry provides protection from viruses and bacteria, including avian influenza. As we remind consumers each and every day, there are four basic food safety steps to follow: CLEAN, SEPARATE, COOK, and CHILL.

Q How can USDA assure consumers that avian influenza infected meat will not enter the food supply?

A The chance of infected poultry entering the food chain is extremely low. As part of the USDA highly pathogen-ic avian influenza response plan, infected birds do not enter the food supply. Additionally, USDA’s Food Safety and Inspection Service inspection program personnel are assigned to every federally inspected meat, poultry and egg product plant in America. All poultry prod-ucts for public consumption are inspected for signs of disease both before and after slaughter. The “inspected for wholesomeness by the U.S. Department of Agricul-ture” seal ensures the poultry is free from visible signs of disease.

Q Does proper food handling prevent avian influenza?

A Avian influenza is not transmissible by eating prop-erly prepared poultry, so properly prepared and cooked poultry and eggs are safe to eat. The chance of infected poultry or eggs entering the food chain is

Avian influenza is not transmissible by eating properly prepared poultry, so properly prepared and cooked poultry and eggs are safe to eat.


extremely low because of the rapid onset of symptoms in poultry as well as the safeguards USDA has in place, which include testing of flocks, and federal inspection programs. USDA works to educate the public about safe food handling practices in response to numerous questions from the public about the human risk associ-ated with avian influenza.

Q What does proper food handling mean?

A Proper handling and cooking of poultry provides protection against all avian influenza viruses, as it does against other viruses and bacteria, including Salmo-nella and E.coli. Safe food handling and preparation is important at all times. USDA continually reminds consumers to practice safe food handling and prepara-tion every day.

Cooking poultry, eggs, and other poultry products to the proper temperature and preventing cross-contam-ination between raw and cooked food is the key to safety. You should:

• Wash hands with warm water and soap for at least 20 seconds before and after handling raw poultry and eggs;

• Prevent cross-contamination by keeping raw poul-try and eggs away from other foods;

• After cutting raw meat, wash cutting board, knife, and countertops with hot, soapy water;

• Sanitize cutting boards by using a solution of 1 tablespoon chlorine bleach in 1 gallon of water;

• Use a food thermometer to ensure poultry has reached the safe internal temperature of at least 165 °F to kill foodborne germs that might be pres-ent, including the avian influenza viruses.

W H AT I S B E I N G D O N E

What is being done to prevent and stop the spread of HPAI? A tremendous amount of work goes into controlling the spread of AI.

• Early detection is key to preventing the spread of the virus. Surveillance programs have been in place for many years, both in the US and overseas.

• The United States has the strongest AI surveillance program in the world. The USDA and poultry industry partners are actively looking for the disease.

• States have AI Emergency Response Plans in place.

• Commercial poultry flock testing is well established.

• Regulatory agencies immediately quarantine poten-tially‐infected flocks and collect samples for AI testing.

• Once a flock is confirmed positive, the regulatory agency and the USDA work with the producer/bird owner to create a flock plan. The plan includes apprais-al, indemnity and depopulation of remaining birds, carcass disposal, and cleaning and disinfection of the premises.

• To meet federal requirements for HPAI response, the regulatory agency also conducts surveillance testing within 10 km of the affected farm and notifies all other poultry owners within a 20 km area.

Since AI is making front page news, it’s important to know the facts. When your clients and administrators ask ques-tions about bird flu, you’ll have the knowledge and under-standing to answer them. E


P R O P E R LY CO O K P O U LT RY A N D E G G S A N D P R E V E N T C R O S S - CO N TA M I N AT I O N


1. Avianinfluenzais______byeatingproperlyprepared

poultry.

A. spread

B.nottransmissible

C.transmissible

2. AsianHPAIH5N1has

A. NotbeenfoundintheUnitedStates

B. Hascausedhumanillness

C. BothAandB

3. Thelowpathogenic(LPAI)andhighpathogenic(HPAI)

differencemeans

A. Theabilityofthevirustoproducediseaseand

mortalityinchickens

B. Theabilityofthevirustoproducediseaseand

mortalityinhumans

C. Theabilityofthevirustoproducediseaseand

mortalityinpoultryandhumans

4. Whichvirusislesspathogenic?

A. LPAIH5N1

B. HPAIH5N1

C. HPAIH5N8

ReadingBird Flu and Food Safety andsuccessfullycompletingthesequestionsonlinehas

beenapprovedfor1hourofsanitationCEforCDM,CFPPs.CEcreditisavailableONLINE

ONLY.Toearn1SanCEhour,purchasetheonlineCEquizintheANFPMarketplace.Visit

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FOOD PROTECTION CONNECTIONReview Questions

1 HOUR SAN

5. HowcanIavoidgettinganAIvirus?

A. Avoidclosecontactwithwildbirds

B. Avoidclosecontactwithdomesticbirdsthatappearill

C. BothAandB

6. WhatisbeingdonetocontrolthespreadofAI?

A. Surveillanceandtestingofflocks

B. Removalofanyillpoultryfromfarms

C. Notallowingbackyardflocks

7. AccordingtotheCDC,thechanceofhumaninfectionwith

HPAIintheU.S.is

A. High

B. Low

C. Willnotoccur

M A K E YO U R C E H O U R S AU D I T P R O O FAttentionCDMs!PurchaseyouronlineCEproductsintheANFPMarketplaceandyourcompletedCEhourswillbeautomaticallyreportedinyourcontinuingeducationrecord.ThisincludesallANFPonlinecourses,archivedwebinars,andCEonlinearticles.

Melissa Vaccaro, MS, CHOisa

FoodProgramSpecialistforthePA

DepartmentofAgricultureandan

ExecutiveBoardMemberforthe

CentralAtlanticStatesAssociationof

FoodandDrugOfficials(CASA).She

isco-authoroftheSURE™Complete

HACCPFoodSafetySeries.

[email protected]


A R T I C L E S O U R C E S :

• CentersforDiseaseControlandPrevention.InformationonAvianInfluenza.http://www.cdc.gov/flu/avianflu/,May2015

• USDA,AvianInfluenza.http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=avian_influ-enza.html

• www.flu.gov,May2015

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TRENDS IN NUTR IT ION

In 1993 the FDA introduced the Nutrition Facts label. The goal was to help consumers make informed choices about the foods they eat by providing nutritional informa-tion on the packages. Today, the FDA is looking to update the Nutrition Facts label and require calorie labeling on restaurant menus and vending machines since Americans consume about one-third of their food away from home.

What Will be Added to the Nutrition Facts Label?

The new Nutrition Facts label will contain various updated categories and graphics designed to help consumers make more healthful choices. Highlights of changes include:

• Calories – There will be greater emphasis on calories with larger and bolder fonts. Calories are important to know in order to maintain a healthy weight.

Nutrition Labeling

by Linda S. Eck Mills, MBA, RDN, LDN, FADA

EXAMINAT ION

OF CHANGES

IN NUTR IT ION

LABEL ING

Past, Present, Future


• Calories From Fat – The type of fat is more important than the total amount of fat. Total fat, saturated fat and trans fat will remain on the label.

• Amount Per Serving – This will be replaced with the actual serving size, such as “Amount per cup.”

• Total Carbohydrate – This will be replaced with “Total Carbs.”

• Vitamin A and Vitamin C – These nutrients will become voluntary and not mandatory on labels since deficiencies are not common.

Calorie Labeling Requirements for Restaurant Menus and Vending Machines

Restaurants and fast-food chains with more than 20 loca-tions have until December 1, 2015 and vending machine

• Sugar – “Added Sugars” will be included on the label. This will show the sugar that is added during food pro-duction.

• Percent Daily Value – This information will be moved to the left side of the label.

• Serving Sizes – The serving size will be changed to re-flect what is actually being eaten and not what individu-als should be eating.

• Number of Servings – This information will be more prominent.

• Dual Column Format – This format will be used on items that contain at least two times the serving size and less than or equal to four times the serving size. Exam-ples include a 19 oz. can of soup or a pint of ice cream.

• Vitamin D and Potassium – These nutrients will be mandatory on the label since there is evidence that in-dividuals are not consuming enough of these nutrients, which can lead to chronic diseases.

What Will be Removed from the Nutrition Facts Label?

As nutrition science has evolved, and based on feedback on the current label, the following information on the label will change:


CURRENT PROPOSED

CURRENT VS. PROPOSED LABEL



operators have until December 1, 2016 to comply with the new labeling requirements. This means that you will begin seeing calorie labeling not only on restaurant menus, but also restaurant-type facilities selling prepared foods for im-mediate consumption such as grocery stores, convenience stores, movie theaters, and bowling alleys.

What the New Labeling Requirements Mean to You

As a Certified Dietary Manager, now is the time to take a close look at your operation. Do you have access to infor-mation for items you serve in a restaurant-type location or for foods you sell on-site or for vending machines you operate? Do the menus you receive from a corporate office provide you with calorie information for each menu item in an easy-to-use format? Where can you provide calorie

The FDA transferred from the Department of Agriculture to the

Federal Security Agency.

The FDA was officially established as an agency of the Department of Health and

Human Services. This agency was part of the Food and Drug Administration Act of 1988

and was formed to provide education, information, enforcement, and research.

The food label is recreated by the FDA and the Food

Safety and Inspection Service of the Department

of Agriculture. Basic per-serving nutritional

information becomes known as “Nutrition Facts” as part of the requirements under the Nutrition Labeling and

Education Act of 1990.

The Food, Drug, and Insecticide Administration becomes the Food and Drug Administration (FDA), under the Department of Agriculture.

The FDA enforces the Fair Packaging and Labeling Act for food and other items. This act requires that products used in interstate commerce be honestly and informa-tively labeled.

The Nutrition Labeling and Education Act required all packaged foods to have a nutrition label. In addition, all health claims for foods were required to be consistent with terms defined by the Secretary of Health and Human Services. This was the first time some health claims could be used on foods and definitions for words such as “low fat” and “light” were established.

The Food Allergy Labeling and Consumer Protection Act required labeling of foods that contain the major food allergens – eggs, fish,

shellfish, milk, peanuts, tree nuts, soy, and wheat.

Changes are made to the Nutrition Facts panel and Menu Labeling Requirements.

Trans-fat content is required on food labels. This is the first change to the food label.

H ISTO RYAccording to the FDA, these are some significant dates in US Food and Drug Law history.

LEARN MORE

The Food and Drug Administration website is loaded with information and resources on the new labeling requirements and how they were developed.

[email protected]

information to your clients? Plan ahead for any required changes.

The bottom line is Nutrition Facts labels are a tool to help individuals maintain healthy dietary practices by making informed choices. E

Linda S. Eck Mills, MBA, RDN, LDN,

FADA isacareercoachandspeaker.

Sheistheco-authorofFlavorful Forti-

fied Food—Recipes to Enrich Life and

Food First! Enhancing the Nutritional

Value of Meals with Fortified Food.

MillsdirectstheANFPProgramatLe-

highCarbonCommunityCollegeand

worksincorrectionalfoodservice.


• Highlights of the Proposed Rules—www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm387533.htm

• Proposed Changes to the Nutrition Facts Label—www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm#images

• Calorie Labeling on Restaurant Menus and Vending Machines—www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm436722.htm

• Nutrition Facts Label Programs and Materials—www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm20026097.htm

SOURCES:• www.fda.gov

• www.eatrightpro.org

• www.andjrnl.org


The FDA transferred from the Department of Agriculture to the

Federal Security Agency.

The FDA was officially established as an agency of the Department of Health and

Human Services. This agency was part of the Food and Drug Administration Act of 1988

and was formed to provide education, information, enforcement, and research.

The food label is recreated by the FDA and the Food

Safety and Inspection Service of the Department

of Agriculture. Basic per-serving nutritional

information becomes known as “Nutrition Facts” as part of the requirements under the Nutrition Labeling and

Education Act of 1990.

The Food, Drug, and Insecticide Administration becomes the Food and Drug Administration (FDA), under the Department of Agriculture.

The FDA enforces the Fair Packaging and Labeling Act for food and other items. This act requires that products used in interstate commerce be honestly and informa-tively labeled.

The Nutrition Labeling and Education Act required all packaged foods to have a nutrition label. In addition, all health claims for foods were required to be consistent with terms defined by the Secretary of Health and Human Services. This was the first time some health claims could be used on foods and definitions for words such as “low fat” and “light” were established.

The Food Allergy Labeling and Consumer Protection Act required labeling of foods that contain the major food allergens – eggs, fish,

shellfish, milk, peanuts, tree nuts, soy, and wheat.

Changes are made to the Nutrition Facts panel and Menu Labeling Requirements.

Trans-fat content is required on food labels. This is the first change to the food label.

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As our population lives longer, healthcare provid-ers are faced with the challenge of supporting quality of care while also honoring self-directed living. One of the most complex decisions for clients and families concerns the use of artificial nutrition and hydration (ANH). These decisions incorporate many factors for consideration. It is critical for providers to compassionately convey the realities of ANH, including potential harms at the end of life. This article of-fers an overview of ANH along with practical suggestions on how to proactively support clients with self-directed living.

B AC KG R O U N D

Conversations with clients and families about whether to use artificial nutrition and hydration (ANH) in frail elders with advanced disease can be challenging. Ethi-cal principles, case law, and formal opinions of medical and advocacy groups uphold the position that ANH is a medical intervention, and decisions regarding its use fall under the same pattern as informed consent used in all medical decision-making. This includes educating and informing clients and families about benefits and harms to allow client decision-making within the framework

NUTRIT ION CONNECT ION

by Brenda Richardson, MA, RDN, LD, CD, FAND

Artificial Nutrition Hydration Conversations with Clients and Families

&

HOW TO

PROACT IVELY

SUPPORT

CL I E N TS WITH

SE LF-D IRECTED

L I V I N G

Artificial Hydration:

Administrationoffluidthroughnonoralmeans;routesincludeintravenousorsubcutaneous(alsocalledhypoder-moclysis),rectal(proctoclysis),andenteral.

Artificial Nutrition:

Nonoral,mechanicalfeedingeitherbyintravenousorenteralroute.Enteralfeedingsmaybeprovidedthrougheithernasogastrictubesorgastrostomy,esophogostomy,orjejunostomytubesthatareplacedeitherendoscopicallyorinopensurgicalprocedures.Intravenousnutritionisadministeredthroughacentrallineandofteniscalledtotalparenteralnutrition(TPN).Parenteralnutritioncanalsobeadministeredthroughaperipheralvein.

Client Autonomy:

Therightofclientstomakedecisionsabouttheirmedicalcarewithouttheirhealthcareprovidertryingtoinfluencethedecision.Clientautonomydoesallowforhealthcareproviderstoeducatethepatient,butdoesnotallowthehealthcareprovidertomakethedecisionforthepatient.

Beneficence:

Aprincipleofmedicalethicsaccordingtowhichapersonshoulddogoodtoothers,especiallywhenonehasapro-fessionaldutytodoso.

Nonmaleficence:

Ethicalprincipleofdoingnoharm.

Table 1 Definitions:

Table 2 Definitions:


tices are medical intervention with benefits and burdens similar to other medical interventions. (See definitions in Table 1.)


of the client’s overall values and specific goals for the intervention.

This requires that providers be knowledgeable about the research findings on benefits and harms of artificial nutri-tion and hydration, and have the communication skills to convey these to clients and families in an understandable and culturally appropriate manner.

E T H I C A L A N D L E G A L I S S U E S

The ethical issues have been discussed over the past 40 or 50 years, with the current consensus being that ANH prac-

Decisions around ANH involve the ethical principles of client autonomy, beneficence, and nonmaleficence. (See Definitions in Table 2.)


Many medical and advocacy organizations stress the importance of informed consent to allow client autonomy—including inform-ing clients and families of alternative treat-ments and interventions to ANH.


To ensure the client is making the decision, providers need to be fully aware of the client/family goals while clients and families need to be fully informed about whether the intended interventions can realistically achieve these goals. There is also the need to be aware of possible side effects of interventions while weighing the benefits of the treatment.

Many medical and advocacy organizations—such as the Academy of Nutrition and Dietetics, the American Medical Association, the American Geriatrics Society, the Al-zheimer’s Association, the American Academy of Hospice and Palliative Medicine, the American Nursing Association, and others—have position statements on the provision of ANH that also indicate that ANH practices are medical interventions, with possible benefits and predictable side effects. These organizations stress the importance of truly informed consent to allow client autonomy to be possible. This includes informing clients and families of alternative treatments and interventions to ANH.

The Academy of Nutrition and Dietetics shares in a position paper that, “Enteral nutrition may not be ap-propriate for terminally ill older adults with ad-vanced disease states, such as terminal demen-tia, and should be in accordance with advanced directives. The development of clinical and ethical crite-ria for the nutrition and hydration of persons through-out the life span should be established by members of the healthcare team, including the registered dietitian.”

The Centers for Medicare and Medicaid Services State Operations Manual Appendix PP - Guidance to Surveyors for Long-Term Care Facilities includes regulatory language regarding use of Feeding Tubes in §483.25(g) Naso-Gas-tric Tubes (F 322):

Overview: A decision to use a feeding tube has a major impact on a resident and his or her quality of life. It is important that any decision regarding the use of a feeding tube be based on the resident’s clinical condition and wishes, as well as applicable federal and state laws and regulations for decision making about life-sustaining treatments.

Considerations Regarding the Use of Feeding Tubes: The regulations at §483.25(g) require that the resident’s clinical condition demonstrates the use of a feeding tube to be unavoidable. A feed-ing tube may be considered unavoidable only if no other viable alternative to maintain adequate nutrition and/or hydration is possible, and the use of the feeding tube is consistent with the clinical ob-jective of trying to maintain or improve nutritional and hydration parameters.

The interdisciplinary team, with support and guid-ance from the physician, is responsible for assuring the ongoing review, evaluation and decision-mak-ing regarding the continuation or discontinuation of all treatments, devices, or approaches implement-ed to care for the resident. Involving the resident, family, and/or the resident’s legal representative in discussions about the indications, use, potential benefits and risks of tube feeding, types of approach-es, and alternatives helps support the resident’s right to make an informed decision to use or not use arti-ficial nutrition and hydration.

In the Dining Practice Standards released in 2011 from the Pioneer Network, relevant research trends include:

• Feeding tubes have not been shown to reduce the risk of aspiration or prolong survival in residents with end-stage dementia.

• Oral secretions and/or gastric content are often the source of aspiration pneumonia or pneumonitis and thus will not be resolved with the placing of a tube.

• Studies in the elderly with dementia have shown little to no improvement in weight. In situations when there was improvement in weight, there was no improve-ment in clinical outcome for residents. Enteral feeding is also considered for wound care as a means to improve



wound healing, however data over a six month follow up has shown no impact on pressure ulcers or on infections such as cellulitis associated with wounds.

• Percutaneous endoscopic gastrostomy (PEG) and percutaneous endoscopic jejunostomy (PEJ) tubes do not improve a resident’s quality of life. Placing a PEG tube in residents with advanced dementia should be strongly discouraged.

So why is it still so hard for healthcare providers to have conversations about ANH with clients and families? Is it lack of knowledge on the part of clients and families? Is it lack of knowledge of interdisciplinary healthcare providers about the evidence-based research regarding provision of ANH to seriously ill frail elders? Is it because of unrealistic expectations of what can be accomplished by ANH on the part of clients, families, and clinicians?

Some say that clients and families have unrealistic expec-tations and demand unreasonable interventions for their loved ones. Yet, research indicates that when presented with all the relevant facts, clients and families generally opt to forgo more aggressive interventions when benefits are marginal. Conversations are important!

CO N S I D E R ATI O N S FO R FAC I L IT Y “ CO N V E R SATI O N P L A N ”

It is critical to have an overall facility plan that addresses how “conversations” about ANH will be administered. The following areas are some factors to consider with the over-all plan. (See Table 3.)

• Developafacilityprogramthatidentifiesoverallplanningfor“havingtheconversation.”Determinehowtoincor-porateinformationand“conversations”withAdmissions,NutritionRiskPrograms,PhysicianInvolvement,Interdis-ciplinaryTeam(IDT),DiningPrograms,CarePlanning,etc.Besuretrainingoccursthroughoutthefacilityforproperimplementation.

• Developaresourcefolderornotebookthatincludesclienteducationbrochures,research,andresourcesforhelpingclientsandfamiliesmakedecisionsaboutuseofartificialnutritionandhydration.Maketheinformationreadilyavailable.

• Whenhavingconversationsbesuretodetermineanap-propriatesetting:Theseimportantconversationsshouldoccurwiththeclientand/orauthorizeddecision-makerinaprivatesettingthatisconducivetocomfortableandintimatecommunication.Thereshouldbenointerrup-tions,andtheoveralltoneshouldberespectfulandcar-ing.

• Duringconversationsitisimportanttolisten.Theclinicianshoulddeterminewhattheclientandfamilyunderstandaboutthedisease,andlistentowhatisimportantoveralltotheclientandfamily.

• Useconversationtoimpartknowledgetotheclientandfamily,whileclarifyinganymisconceptionsandpresent-ingalternativeinterventionsthatcanrealisticallyachieveclient-specificgoalsofcare,alongwithknownpossibleharmsandbenefitsofeach.

• Allowtheclientandfamilytoexpressemotions,whileempathizing,andassuringtheclientandfamilythatsupportwillbethereforthem.

• Onceemotionshavesettled,haveajointdiscussionwiththeclientandfamilyaboutthenextsteps,andthenfol-lowfacilityprotocolstohonortheirdecisions.

• Thefacilityshouldfollowupperiodicallytodeterminewhetherandhowclientgoalsarebeingmetbytheinterventions,andadjustthetreatmentplantogetheraccordingly.

• Documentationinthemedicalrecordshouldclearlyreflecttheconversations,nutritioninterventions,andongoingcareandserviceshonoringinformedchoice.

Table 3: ANH Plan


S U M M A RY

Discussions about use of ANH in elderly clients with advanced chronic illness should be held with clients and their families considering the client’s overall values and goals, as well as the specific goals for ANH, the current clinical status, and likely course with and without ANH, and guided by the current evidence-based research of known benefits and harms of intervention.

This role of the CDM is reflected in the Association of Nutrition & Foodservice Professionals’ Position Paper: The Role of the Certified Dietary Manager in Person-Directed Dining, stating the CDM who works in long-term care is expected to seek continuing education and informa-tion in order to implement the best practices and recog-nized standards of practice for elder nutrition care and person-directed dining. The Certified Dietary Manager, in collaboration with the dietitian and the interdisciplin-ary team, has an essential role both in facilitating this process, as well as in monitoring it for desired outcomes.


Brenda Richardson, MA, RDN, LD,

CD, FANDisalecturer,author,and

consultant.SheworkswithDietary

ConsultantsInc.inbusinessrelations

anddevelopment,andispresident/

ownerofBrendaRichardsonAssoci-

ates,Inc.

[email protected]

REFERENCES

i• O’SullivanMailletJ,BairdSchwarzD,PosthauerME;AcademyofNutritionandDietetics.PositionoftheAcademyofNutritionand

Dietetics:ethicalandlegalissuesinfeedingandhydration.JAcadNutrDiet.2013;113(6):828-833.

• StateOperationsManual:AppendixPP—Guidancetosurveyorsforlongtermcarefacilities.RevisedFebruary6,2015.CentersforMedicareandMedicaidServicesWebsite:http://www.cms.gov/Regulations-and-Guidance/Guidance/Manuals/Internet-Only-Manuals-IOMs-Items/CMS1201984.html(AccessedApril28,2015)

• AssociationofNutrition&FoodserviceProfessionals(formerlyDietaryManagersAssociation),TheRoleoftheCertifiedDietaryManagerinPerson-DirectedDining—April2011http://anfponline.org/Resources/position_papers.shtml(AccessedApril28,2015)

• AssociationofNutrition&FoodserviceProfessionals,CodeofEthicsfortheCertifiedDietaryManager,http://anfponline.org/About/CDM_CFPP_credential.shtml(AccessedApril29,2015)

ADDITIONAL RESOURCES:

• ALSAssociation:InformationAboutFeedingTubesWebsite:http://www.alsa.org/als-care/resources/publications-videos/factsheets/feeding-tubes.html

• AmericanHospiceFoundation:ArtificialNutritionandHydrationattheEndofLife:BeneficialorHarmful?Website:http://americanhospice.org/caregiving/artificial-nutrition-and-hydration-at-the-end-of-life-beneficial-or-harmful/

• WebMD:QuestionsandAnswers:ArtificialNutritionandHydrationandEndofLifeDecisionMakingWebsite:http://www.webmd.com/balance/faqs-artificial-nutrition-hydration-end-of-life-decision-making-medref

• Nutrition411:FactsAboutTubeFeedingWebsite:http://www.nutrition411.com/content/facts-about-tube-feeding

• Nutrition411:InterdisciplinaryNutritionCarePlan:TubeFeedingWebsite:http://www.nutrition411.com/content/interdisciplinary-nutrition-care-plan-tube-feeding

• TheAmericanSocietyforParenteralandEnteralNutrition(A.S.P.E.N.)GuidelinesandStandardsLibraryWebsite:http://www.nutritioncare.org/Library.aspx

Healthcare professionals must recognize the importance of establishing nutrition treatment goals that are resident centered, and that respect the unique values and personal decisions of the older adult. Section 2 of the Code of Eth-ics for the Certified Dietary Manager, Principle #10 states, “The Certified Dietary Manager provides sufficient in-formation to enable clients to make their own informed decisions.” Having conversations about ANH with clients and families is vital for informed choice, resident-centered care decisions, and quality of life. E


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Start today at www.ANFPonline.org/market

• Define the key factors that influence Foodservice Financial Performance

• Explain the role of the MENU in financial accountability.

• Identify the opportunity for profit and/or loss in the retail/revenue services.

• Develop a dashboard with relevant Key Performance Indicators (KPI)

30 CE hours | $250 ANFP Members | $270 Non-MembersCE30 HOURS

CBDM Approvedi

1. Artificialnutritionis: A. Oralfeedingusingartificialflavors B. Anewfastingprogramthatissupportedbybestpractice C. Non-oral,mechanicalfeedingbyintravenousorenteralroute

2. Artificialhydrationis: A. Administrationoffluidthroughnonoralmeans B. Hydrationusingartificialoralternativesweeteners C. Servingliquidsinafrozenstatesuchaspopsicles,etc.

3. TheCentersforMedicareandMedicaidServicesStateOperationsManualAppendixPPstatesthat:

A. Decisionstouseafeedingtubeshouldbemadestrictlyonthe resident’sclinicalcondition

B. Adecisiontouseafeedingtubehasamajorimpactona residentandhisorherqualityoflife

C. Theresidentandfamilyshouldnotbeincludedindiscussions andinformationregardinguseofatubefeeding

4. Conversationswithresidentsandfamiliesshouldinclude: A. Beingheldinaprivatesettingwithnointerruptions B. “Listening”withopportunitiestoinformandshareknowledge C. BothAandB

ReadingArtificial Nutrition and Hydration (ANH): Conversations with Clients and Families andsuccessfullycompletingthesequestionsonlinehasbeenapprovedfor1hourofCEforCDM,CFPPs.CEcreditisavailableONLINEONLY.Toearn1CEhour,purchasetheonlineCEquizintheANFPMarketplace.Visitwww.ANFPonline.org/market,select“Publication,”thenselect“CE article”atleft,thensearchthetitle“Artificial Nutrition and Hydration (ANH): Conversations with Clients and Families”andpurchasethearticle.

NUTRITION CONNECTIONReview Questions

5. ManymedicalandadvocacyorganizationshavepositionstatementsontheprovisionofANHthatstress:

A. ANHalwayshaspositivebenefits B. Theimportanceofinformingresidentsandfamiliesof

alternativetreatmentsandinterventions C. Theultimatedecisionisalwaysmadebythephysician

6. TheCDMisexpected,incollaborationwiththedietitianandtheinterdisciplinaryteam,toprovidesufficientinformationtoenableresidentstomaketheirowninformeddecisionsasseeninthe:

A. AssociationofNutrition&FoodserviceProfessionals’Codeof EthicsPrinciple#10

B. AssociationofNutrition&FoodserviceProfessionals’Position Paper:TheRoleoftheCertifiedDietaryManagerinPerson- DirectedDining

C. BothAandB

7. HavingconversationsaboutuseofANHisvitalfor: A. Informedchoice,resident-centeredcare,andqualityoflife B. Residentswithendstagediseasesonly C. Establishmentofsuppliesneeded

M A K E YO U R C E H O U R S AU D I T P R O O FAttentionCDMs!PurchaseyouronlineCEproductsintheANFPMarketplaceandyourcompletedCEhourswillbeautomaticallyreportedinyourcontinuingeducationrecord.ThisincludesallANFPonlinecourses,archivedwebinars,andCEonlinearticles.


FOODSERVICE IDEAS

As a post-graduate student, I took a course in marketing which used the now out-of-print book The Hid-den Persuaders, by Vance Packard. Mr. Packard provided many examples of the importance of marketing. One such example has remained with me throughout my career, and I’ve paraphrased it below.

A large soap manufacturer spent millions of dollars on research to make the most perfect face soap. The com-pany packaged the soap, promoted it, and distributed it to various markets. The soap didn’t sell. The company was forced to recall the entire product and conduct more research. They looked at the target audiences, previous

distribution channels, promotional efforts, price, and packaging of the soap. Their research indicated the need for a new plan as the soap was not the problem; it was the marketing and packaging that needed an overhaul. The company developed a new package design to gain the at-tention of the intended audience—women. Distribution was now to a more upscale audience, and at an increase in price. The new (old) soap sold out in six months, and within two years the company was making a profit on the sale of the product to their target market of women. It turns out the soap was indeed excellent, but the company initially failed to follow basic marketing principles.

Foodservice Marketing

by Ruby Puckett, MA, FFCSI

Success Strategies


U N D E R S TA N D TA R G E T M A R K E T I N G

A target market is a subgroup within the population rather than the population as a whole. This market segment is where the company or organization should direct its pro-motional efforts. For example, the southern states would be a primary target market for grits and biscuits, because these items tend to be more popular menu options in the South.

How can you use target marketing in your facility to pro-mote your food service, as well as market yourself and the profession? To answer this, we must know our customer base, understand their needs, and then develop goods and services to meet those needs. It’s necessary to determine such things as the culture, religion, language, gender, eco-nomic status, generation, preferences (local, organic, etc.), and special needs (vegan, gluten-free, etc.) of our audi-ence. This is called market segmentation. The above list contains both large and small market subsegments. Select the largest group and strive to meet their needs first. This large group is your primary target market. And as resourc-es permit, try to meet the smaller group’s needs.

I D E N T I F Y YO U R P R O D U C T M IX

Next, identify all the products offered for sale by your department, such as grab-and-go or take-out items that can be eaten elsewhere in the facility or brought home. Products may include food for a variety of customers that is purchased in the cafeteria, c-store, vending machines, food court, guest meals, or catering—anything that will satisfy the needs and demands of your customer groups.

“Products” can also be services, places, ideas, or even people. Service encompasses education of employees, clients, and the community, and may include such things as providing nutrition information, weight loss classes, one-on-one counseling, and printed materials.

Ideas are a valuable service and include brainstorming, providing suggestions for foodservice initiatives, partici-pating in the department’s strategic planning process, and more. Ideas for improving safety and sanitation, and meet-ing survey agency standards are ideas that will promote the efficiency and effectiveness of the department. Em-ployees may have many excellent suggestions and should be encouraged to share their ideas.

Marketing is a management tool that focuses on identify-ing the needs, wants, and demands of customers to obtain products and services of quality and value in their target market. A major objective of marketing is to focus on customers’ needs. The needs of the customer are “things” required for a state of well-being, both physical (food, safety and shelter) and mental (belonging, affection, and self-expression). Refer to Maslow’s hierarchy of needs for more on this. All customers have wants, as well. The cus-tomer may desire something but not need it. Demands are wants that are supported by resources that allow the wants to be fulfilled.

HOW TO

USE TARGET

MA RKET ING TO

P ROMOTE YOUR

FOOD SERVICE



People are also a service, such as the maintenance engi-neers that maintain the foodservice equipment, external company representatives that introduce new products and services, and any employee within the organization that provides service to the department—such as the safety of-ficer that teaches fire safety. Many departments inside the organization, as well as external people, provide services to the food and nutrition department.

D E T E R M I N E D I S T R I B U T I O N C H A N N E L S

Identifying product distribution channels may be simple or complex. Distribution channels are the routes that products follow from field to fork. These routes may be direct from the manufacturer to the department, or to the middleman (such as a vendor) and then to your depart-ment. In a foodservice operation, distribution includes delivering food to the client’s bedside via tray service, wait staff serving menu items in the dining room, customers enjoying a self-serve buffet, and staff delivering customer selections through 24-hour room service. Food may also be distributed off site for catered events.

E S TA B L I S H E F F E C T I V E P R I C I N G

Pricing is a component of marketing. Price is the cost of the product to the customer and is linked to revenue and profit goals. Accurate cost information is critical to effec-tive pricing. Also, knowing what the competition charges in your geographic area can help you determine your product pricing.

Calculating the cost of a product is important. Actual Cost is one method used and represents the total expenditures required to create the product, including the money paid for raw materials, labor, rent, utilities, insurance, and so forth. Another method of pricing is Food Cost Basis to determine the selling prices. Frequently, the prices are determined by using one cost—usually the raw materi-als—as the basis for establishing the selling price. A for-mula is used to calculate the relationship of the food cost to the selling cost. Most foodservice departments use this method to price items in the cafeteria and in c-stores. The formula is 40 percent for food cost and 60 percent for la-bor, other expenses, and profit. So, if a small orange juice costs 40 cents, it would sell for $1.00. Another method is Fixed Pricing, where a standard price for a product or an event has been determined in advance for various menus or menu items.


Pricing varies from one geographic area to another, due to cost of living factors. Pricing should also take into ac-count the quality of the product. When quality increases, cost should lower through increased efficiency. A continu-ous quality improvement (CQI) program allows the food service to provide increased and better service to meet customer needs.

C H O O S E E F F E C T I V E P R O M OTI O N S

Promotions are methods used to convey information about products or services to customers. A number of techniques can be used to promote products including ad-vertising, personal selling, public relations, and merchan-dising. Other techniques include newspaper ads, Internet specials, personal phone calls, and catalogs.

Foodservice department promotions might include post-ing menus with price and nutritive value for each food item, using the Internet and social media to advertise specials, providing discount coupons and meal deals as appropriate, and preparing a department newsletter to distribute in the cafeteria and on client meal trays. Use your imagination to determine other ways to market your products and services.

Personal selling means marketing by word of mouth. If the foodservice department produces quality food at a competitive price served by friendly personnel in a sanitary environment with pleasant ambience, customers will tell others, including prospective patrons.

Sales promotions are another way to publicize new items. Provide a sales promotion for a new product or service, such as an ice cream shop or a coffee kiosk. These promo-tions are typically short in duration to generate interest and create a sense of urgency for buyers.

Public relations is an important promotional tool. Become friends with the local newspaper editor. Promote a new menu item that is being served to customers by providing the food editor with the recipe, a color photo of the item, and nutrition information. During Pride in Foodservice Week, spotlight the department by introducing personnel at a coffee, hosting a trivia contest, or distributing informa-tion on a hot topic in nutrition. Promote new better-for-you foods in the cafeteria that have reduced fat, sugar, and salt content.



10 Quick Tipsfor Marketing Your Food Service

1. Celebrate cultural diversity.

Designate one or more days each week to highlight the foods of a particular ethnic group. Develop menu items that give patrons an opportunity to savor the unique spices, aromas, and tastes of fare from other lands.

2. Promote daily specials.

Reduce pricing on select menu items each day. Advertise daily specials in employee newsletters, on signage, on tent cards, and anywhere else that will attract the attention of potential customers. Give them another reason to dine with you.

3. Sample products.

If it’s for free, it’s for me. Who doesn’t like going to big box stores and sampling savory new spreads, meat on toothpicks, and cool beverages in mini paper cups? Try this approach in your food service.

4. Enhance the atmosphere.

Boost the appeal of your cafeteria with attractive table decorations, a pleasant color scheme, and friendly staff that’s customer focused. Make guests feel welcome and cared for while dining.

5. Offer coupon savings.

Put a $1 off coupon incentive in the staff newsletter to attract facility employees to your food service and keep them on the property at mealtime. Fast food restaurants make liberal use of savings cou-pons, why shouldn’t you?

6. Make a wrong right.

If a customer has gotten less than stellar service, provide an apology and a savings coupon to help smooth things over. Righting a wrong will ease the sting of a bad customer service experience.

7. Offer a money back guarantee.

Let’s face it. Many people don’t think of the hospi-tal cafeteria as a quality culinary experience. Allow them to give your food service a try without risk. If you’re confident in the quality of your menu items, offer customers a money back guarantee if they’re unhappy with their order.

8. Expand your coffee program.

The popularity of coffee products and novelty hot beverages has exploded in recent years. Save employees and facility guests a trip to the drive-through on their way to work, and make your food service a coffee destination. Sales of bagels, muf-fins, and other breakfast fare will improve if they are marketed on your coffee menu.

9. Promote choice.

People love to have choices. Empower them to make decisions about their menu selections. Yel-low mustard, brown mustard or Dijon mustard? Tabasco, sriracha, or chipotle? Without over-whelming them with too many offerings, give them options to make their meal just the way they like it.

10. Consider customer comments.

Requesting feedback makes customers feel like their opinion matters. Seek their input. If you see a pattern when it comes to customer complaints, you need to act. Minimize your weaknesses and capitalize on your strengths!


Merchandising or displaying products is another promo-tion technique. Customers will purchase more of an item if it has visual appeal. Make up a sample plate. Combin-ing foods with attractive colors and varied textures on the plate will go a long way in creating meal appeal and marketing your menu.

D O N ’ T FO R G E T TO M A R K E T YO U R S E L F

Finally, it’s important to market yourself, your credentials, and your accomplishments. Make others aware of what your job entails, the education you have, and the skillset you bring to the job. Market the profession and its high standards, such as the requirement for certification or a degree, and the need for continuing education.

Remember that marketing is a process to meet the wants, needs, and demands of the customer. The process includes knowledge of the target market and characteristics of the customers. Develop a marketing plan for your food service that includes product, placement, price, and promotion, and watch your satisfaction scores and profits soar. E

[email protected]

Ruby Puckett, MA, FFCSI isthe

directorofdietarymanagertraining

atUniversityofFlorida,Divisionof

ContinuingEducation,Gainesville,Fla.

She’samemberofANFP’sEditorial

AdvisoryBoard.


AnumAli

PauloAllarde

LeticiaAvelar

FrankieBailey

DarnellBartley

AntonioBrown

MichaelBuck

RebeccaBurch

ClaireChrystal

DougCrisp

KimberlyDensham

JenniferDeSander

CathyDeYoung

AndreaDildy

KayDouglas

CherylDowell

MichelleDrouillard

JadeFagerland

TanyaFlorexile

DavidGalvan

SandraGarcia

LaurieGattmanSheldon

GiovannaGiancola

HollyGilbertson

GayleGilchrist

SusannaGray-Proctor

RobertHatano

LakeishaHawthorne

MarciaHerceg

TracyHockenberry

KyuJang

ValerieKampf

KarenKayGarcia

BrianKice

NealLavender

SauLee

The Certifying Board for Dietary Managers announces that 87

individuals passed the CDM Certification Exam in April. During that

time, 82 individuals activated their credential and are now officially

CDM, CFPPs. Congratulations to the following new CDMs:

CDM Certified Dietary ManagerCertified Food Protection Professional|CFPP® ®

MaryMaples

RozellMarasigan

MichaelMarino

LeeAnnMartin

NyaMcAlister

EricMcClung

AliciaMcCole

StevenMcCoy

MarcusMcGrew

JamesMcKinney

CurtisMensch

WilfridoMercado

TraceyMiller

AlbertaMoore

JessicaMorrison

BryanMullet

JasonMullikin

ClarenceNichols

TamraO’Neal

RichardPage

JoshuaPosey

MarshaReynolds

ErickaRieckers

RebeccaRiker

BrentRussell

SharonSchmidt

KurtSeeger

JulieShelton

BrendaSluder

TamiStansbury

WandaStone

StephanieStratman

SheilaStreider

CindaStrickler

IadanzaThomas

JeremyTishler

MauriceTomat

ChhaylengTouch

KyraTyler

AlyssaVanPeursem

DavidWall

RhondaWashington

WayneWebb

MaryWeiser

AprilWilliams

AugustineWojcik


MESSAGE FROM THE CHAIR

ThebenefitsI’veexperiencedhavebeenvery

rewarding.Asanewmember,Ihadtheprivilege

ofbeingmentoredbylong-timemembersthat

havebeenverysuccessful.Withthismentoring

opportunityIsawthevalueofmembersgaining

experienceandknowledgeintheindustry.Ihave

profitedgreatlyfromthewisdomofothernutrition

andfoodserviceprofessionals,andI’vebeenable

tosharemyindustryinsightsandexperienceswith

peersovertheyears.Thishasprovidedawinning

combinationforallinvolved,andhasaffordedvalue

bothways.

OneofthebiggestadvantagesANFPoffersmeis

theopportunitytoincreasemyknowledgeinthe

professionthroughcourses,seminars,workshops,

publications,andothereducationavenues.Thisis

invaluableintermsofpersonalandprofessional

growth,andit’salsoimportanttothefacilitiesand

clientsweserve.

Workingtogether,wecanraiseawarenessofANFP

standardsandpractices.Theassociationcanbe

showninapositivelightasmembersshowcase

whatthegrouphastoofferothersinthiscareer

field.Ifmemberstakethetimetoconveytheir

needs,greatvaluecanbeprovidedtotheorganiza-

tionand,byextension,ourmembers.

Theabilitytocontactandconnectwithourcol-

leaguesmaybethebiggestmembershipvalueof

all.Thereisreallynosubstituteforpeer-to-peer

interaction.Youcanbuildvaluablerelationshipswith

othermembersthatcanpayoffwhenlookingfora

newjoborwhenneedingreferralsorrecommenda-

tionsonproductsandservices.ANFPmeetings,

casualnetworkingevents,andouronlinemember

community—ANFPConnect—giveyouopportunities

tomeetandminglewithyourpeers.

Iknowthatduesandfeesforprofessionalorganiza-

tionscanbeabitexpensive.Yet,thatmoneycan

providegreatvaluetoyouinthefuture,andtothe

organization.Ourduesdollarssupportamyriad

ofadvocacyeffortsandotherinitiativesthatbring

valuetotheprofessionandtoourcredential.

IencourageyoutogetinvolvedinANFPandenjoy

thebenefitsofbeinganactivememberofyour

professionalassociation! E

The Association of Nutrition & Foodservice Professionals has value for each member. I joined the

organization in 1990 and have found that being involved enhances my professional success and

personal confidence. I’ve been able to give to and receive from the association. ANFP has given

me the ability to do both.

Deborah McDonald, CDM, CFPPistheProgramAdministrator

forFoodServiceatNorthTexasStateHospital,WichitaFalls

Campus.Shehasworkedinfoodservicefor35years.

[email protected]

by Deborah McDonald, CDM, CFPP

The Value of YourANFPMembership

Theabilitytocontact

andconnectwithour

colleaguesmaybethebiggest

membershipvalueofall.


Meet Your Incoming 2015-2016 Officers and Directors

®

2015 -2016 BOARD

CONGRATULATIONS to the following individuals, who will serve as national leaders on the ANFP Board of Directors and the Certifying Board for Dietary Managers in 2015-2016. The ANFP Leadership Development Committee recommended these individuals, and their names were distributed to mem-bers in late winter. The ANFP Board then approved this slate at their March 11 meeting. They will take office June 1, 2015.

These incoming board members join current ANFP national leaders whose positions will change as follows on June 1. Deborah McDonald, CDM, CFPP ascends to the position of 2015-2016 ANFP Chair of the Board; Janice Hemel, CDM, CFPP becomes Chair Elect; Kathryn Massey, BA, CDM, CFPP becomes Immediate Past Chair; and Ken Hanson, CDM, CFPP moves from Treasurer Elect to Treasurer. Best wishes to all ANFP volunteer leaders in their new roles!

O F F I C E R S

Nurturing careers, Setting standards, Sharing best practices.

®

2 0 1 5 - 2 0 1 6 B O A R D O F D I R E C T O R S

Chair Elect Janice Hemel, CDM, CFPP Dighton, KS

Treasurer Elect Sharon Vermeer, CDM, CFPP Maurice, IA

Immediate Past Chair Kathryn Massey, BA, CDM, CFPP Sioux City, IA

Cindy Cothern, CDM, CFPP Mound Valley, KSJohn Hickson, CCA, FMP, CHESP, CDM, CFPP Slidell, LARichard Hoelzel, CDM, CFPP, FMP Cabot, ARLarry J. Jackson, CDM, CFPP Americus, GARichard “Nick” Nickless, CDM, CFPP Hanahan, SCSherri Williams, CDM, CFPP Fayetteville, AR

D I R E C T O R S AT L A R G E

CDM, CFPPs

Deb Dawson, CDM, CFPP Johnston, IA

H C I L I A I S O N

Amy B. Lewis, MBA SimplyThick, LLC Mystic, CTCarl Mulder Aladdin Temp-Rite Hendersonville, TN

Corporate Partners

Gary Blake Creative Solutions in Healthcare, Inc. Fort Worth, TXJeff Patton Brookdale Senior Living, Inc.Brentwood, TN

Joyce Gilbert, PhD, RDN St. Charles, IL

Industry PartnersChair Deborah McDonald, CDM, CFPP Burkburnett, TX

Treasurer Ken Hanson, CDM, CFPP Ankeny, IA

A N F P P R E S I D E N T & C E O



Janice Hemel, CDM, CFPPDighton, KS

Certified Dietary Manager, Lane County Hospital and Long-Term Care

Years Worked in Food Service: 29

Years in ANFP: 23

Sharon Vermeer, CDM, CFPPMaurice, IA

Food Services Manager, Orange City Area Health System


Years in ANFP: 16

A N F P C H A I R E L E C T: A N F P T R E A S U R E R E L E C T:

Notable Volunteer Activities

ANFP Board Treasurer; ANFP Audit/Finance, Education Content, and Leadership Development Committees; Kansas ANFP Chapter President, School Liaison, Secretary, Treasurer, and several committees; Nutrition & Foodser-vice Education Foundation Board Member; President - Home Extension Service

Why are you interested in serving ANFP at the national board level?

I have enjoyed my experience on the board so far [most recently serving as treasurer] and feel I give a different out-look. I like to look at all sides of the picture when topics are being discussed to see what will be the best outcome for all CDMs. Increased communication from the board to the members is essential to work together on changes that are happening within the industry and organization. I live, eat and sleep ANFP, and I want to help make it the “go-to” association in the food industry.

What do you think you’ll bring to the ANFP Board?

I come from a small town in western Kansas. I have learned how to do more with less, think outside the box, and see the picture from all sides. I can use these talents to help ANFP move forward in the future to ensure our CDMs have the education and tools it takes to be successful members. This will help keep our association strong for many years to come. We need to be accessible to our members and to the foodservice industry to make the best better.


ANFP Board Director at Large; ANFP Chapter Leadership Team; CBDM Item Writer; Iowa ANFP Chapter President


I’ve really enjoyed the time I have already spent on the board [most recently serving as director at large]. There is so much more to learn about ANFP. It is an honor to volun-teer at the national level!

As a CDM, our management skills and leadership are vital to a well-run kitchen. Because, let’s face it, that’s the one thing patients and residents can control. It’s something to look forward to: not just the food, but the fellowship. What we do creates that for them. What we do matters. As CDMs, we need to market ourselves to our CEOs and bosses, helping them to see the great value a well-run department affords them. I believe we can help CDMs do that by things we do as a national board.


I have a real passion for CDMs. One of the advantages of our board is that it is comprised of people from all dif-ferent areas of the country, which affords us many points of view. By working as a team, we can incorporate those views and do what is best for our organization and all of us as CDMs.


Cindy Cothern, CDM, CFPPMound Valley, KS

Dietary Manager, Montgomery Place


Years in ANFP: 17

John Hickson, CCA, FMP, CHESP, CDM, CFPPSlidell, LA

Independent Food Safety Auditor, Verify International


Years in ANFP: 3

A N F P D I R E C TO R AT L A R G E : A N F P D I R E C TO R AT L A R G E :


ANFP Legislative Committee; Kansas ANFP Chapter Educa-tion Chair and Legislative Spokesperson


ANFP has been good to me through the years. The mem-bers have become like family to me, and I definitely have more time on my hands with the children moved out of the house. It is a perfect opportunity for me to give back to an organization that has supported me for many years. When I became active at the state level I was surprised to find that I have some talent working with government af-fairs! After doing some speaking with CDMs and members of Congress, I found I have a voice, and people want to hear it. It would be my pleasure to serve the members and help the organization that has helped me so much over the years.


I’ll bring dedication to our association and to our mem-bers, an enthusiastic attitude, and a willing spirit. I am excited to learn new ways to serve. I believe we have a bright and exciting future ahead of us, and I look forward to assisting our association in preparing for that future.


Louisiana ANFP Chapter President and Membership Chair; ANFP Professional Development Committee; Second Harvesters Volunteer Teaching Chef; National Restaurant Association Education Foundation Exam Item Writer for ServSafe and ManageFirst Programs


I was raised to always give back to my community in the best way possible. I would like to help my fellow CDMs achieve all they can, by expanding our education offerings to our members. I believe that with over 28 years of expe-rience within the foodservice industry it is time to share my education and experience with up and coming CDMs.


I will bring a wealth of industry knowledge to the board, along with my successful team building skills. I am an “at-tack the issue/problem” now and resolve it immediately type of person. I enjoy working with a diverse group of in-dividuals and working on common ground for the good of the whole association. I have a solid history of producing results within a limited budget. I have built and success-fully managed multiple foodservice operations; I deal ef-fectively with customers, executives, and stakeholders on a regular basis. All of these achievements are critical to the success of any organization. My educational background, experience, and skills are diverse, and I look forward to serving ANFP members.



Carl MulderHendersonville, TN

Vice President of Sales and Marketing, Aladdin Temp-Rite

Gary BlakeFort Worth, TX

Owner & Founder, Creative Solutions in Healthcare, Inc.

ANFP DIREC TOR AT L ARGE—CORPOR ATE PARTNER:

ANFP DIREC TOR AT L ARGE— INDUSTRY PARTNER:


The Board of Directors is integral to the growth and suc-cess of ANFP.

Because I recognize the importance of ANFP to the CDM community in food service and the positive impact its members have on the industry, I’ve personally been af-filiated with ANFP for many years; my company, Aladdin Temp-Rite, has supported ANFP for many more.

Working with ANFP is an exciting opportunity to contrib-ute to the organization’s future by bringing value to its CDM members. Through mentoring, peer interactions and educational engagement programs that provide learning at every career stage, ANFP has so much to offer members and potential members. We will continue to build on that success.


As a member of the corporate foodservice supplier/partner community, I have a very diverse background in finding answers to challenges, and successfully resolving problems that arise in the foodservice industry.

While serving as the Chair of the Industry Advisory Coun-cil this next year, it affords me the opportunity to liaise between ANFP’s corporate partners and the board.

The ultimate goal is more CDM members and supplier partners that support the organization, leading to a stron-ger, more valuable ANFP.


Recipient of ANFP’s 2014 Leading Change Partnership Award; Member of Fort Worth Academy School Board


I value the services of nationally-certified dietary manag-ers, and I want to support their professional organization. As the leader of a large group of skilled nursing facilities, I have come to realize over the past 15 years the importance of having a well-qualified dietary manager at the helm of each of my dietary departments, and I see the benefits of having a strong professional organization to support the certified dietary manager.


I bring direct hands-on experience with the issues fac-ing dietary managers in long-term care every day. When founding Creative Solutions in Healthcare, one facility at a time, I realized first-hand the challenges and rewards that our dietary managers experience every day. I appreciate the range of decisions that a dietary manager must make, and how these decisions have a profound impact on the lives of our residents. I believe that this grassroots knowl-edge will serve me well when helping to make decisions about the future of ANFP.



Richard Hoelzel, CDM, CFPP, FMP

Larry Jackson, CDM, CFPP

Richard “Nick” Nickless, CDM, CFPP

Sherri Williams, CDM, CFPP

Amy Lewis, MBA, SimplyThick LLC (Corporate Partner)

Jeff Patton, Brookdale Senior Living, Inc. (Industry Partner)

Debra Dawson, CDM, CFPP (HCI Liaison)

Thanks for Serving

A N F P D I R E C TO R S AT L A R G E

C E R T I F Y I N G B OA R D

A N F P D I R E C TO R S AT L A R G E

Theresa Fightmaster

Yvonne Foyt, CDM, CFPP

Kristin Klinefelter, RD

Dana Moyers, NHA

Barbara Thomsen, CDM, CFPP

CarieAnn Williams, CDM, CFPP

Terri Edens, CDM, CFPP, LNHA

Kevin Loughran, Healthcare Services Group (Industry Partner)

Beth Naber, MS, RD, US Foods (Corporate Partner)

Sue Zins, CDM, CFPP, 2014-2015 CBDM Chair

Paula Bradley, CDM, CFPP, 2014-2015 ANFP Immediate Past Chair

The following individuals will continue serving ANFP or the CBDM in leadership roles in 2015-2016. We appreciate their ongoing commitment to serve!

The following national leaders will complete their term of service on May 31, 2015. ANFP and the CBDM are grateful to them for their leadership.

Timothy L. Bauman, DHCFA, CDM, CFPPSylvania, OH

President/Owner, BBSLLC


Years in ANFP: 25

C E R T I F Y I N G B OA R D M E M B E R :


Ohio ANFP Chapter President and Webmaster; Fellow with the National Center for Nutrition Leadership; CBDM Item Writer; Board Member of three CDM certification pro-grams; Board Member of ASHFSA/AHF, MedAssets, HPS, NOSS, Wood County Health District, Food & Nutrition Advisory BGSU

Why are you interested in serving on the Certifying Board for Dietary Managers?

A chance to advance both the profession and the organiza-tion are top goals when I serve on the CBDM. Champion-ing education and getting greater national recognition for our credential and government advocacy activities are priorities. I work hard to get donations, vendor support, and work on behalf of the membership. Supporting certi-fication programs across the nation is an excellent way to increase the membership and visibility of the organization.

What do you think you’ll bring to the CBDM?

I look forward to giving back to something that has done so much for me through the years. I have served in the trenches as a member and enjoyed serving Ohio ANFP. I have produced many articles for the magazine and have served on several national ANFP committees including the CBDM Item Writers Committee. I attended the ANFP Leadership Institute and, as a result, was named a Fellow with the National Center for Nutrition with MOWAA. I served as a board member for three CDM course pro-grams and am a frequent speaker. Wherever I can pro-mote education, the organization and industry, I do.


C E R T I F Y I N G B OA R D


CDM SPOTL IGHTby Brad Rysz

CDMWhoWasMentoredis Now Mentoring Others

Haider Mahmood, CDM, CFPP

FOR HAIDER MAHMOOD, FMP,

CDM, CFPP,apassionforfoodand

cookingbeganatayoungage.Hisinitial

interestoriginatedinthekitchenwhere

hespentmanyhourswithhismother

learningthebasicsofcooking.Atage14,

hebeganhandingoutflyersforalocal

pizzeriainArlington,Va.Afterhisshift

wasover,hewouldstickaroundandpay

attentiontohowthepizzawasmade

andtheintricaciesinvolvedinrunninga

restaurant.

Oncehestartedhighschool,Mahmood

tookajobasaserveratGoodwinHouse

Bailey’sCrossroads,aretirementcom-

munitylocatedinFallsChurch,Va.Itwas

herethatMahmoodbegantoexperience

theinfluenceafoodserviceprofessional

canhave.

“Itwasextremelyrewardingtobeable

togointoworkandbeabletohelpresi-

dentswhoareretired.Youaremakinga

positiveimpactontheirlivesbycreating

agreatdiningexperienceforthem,”said

Mahmood.

DuringhistimeatGoodwinHouse,Mah-

moodpaidspecialattentiontotheother

aspectsofthekitchen:howthingswere

beingcooked,thecoldprep,saladprep,

anddishwashing.Whilehisoverallinter-

estinfoodservicewasgreat,Mahmood

didn’tbegintorealizehistruepotential

untilhemettheorganization’sDirector

ofDiningServices,JasonLove.“Hereal-

izedthatIhadtalent,”saidMahmood.

“Hesaidthathewasgoingtohelpme

improveonthechallengesIhadincer-

tainareas.”

LoveencouragedMahmoodtocontinue

hisschooling,soheattendedNorthern

VirginiaCommunityCollegeandearned

hisassociate’sdegreeinHospitality&

TourismManagement.Afterthat,he

continuedhiseducationbyenrollingat

UniversityofMarylandEasternShore

whereheearnedabachelor’sdegree

inHospitality&HotelandRestaurant

Management.

Whileattendingschool,Mahmood

continuedhisemploymentatGoodwin

House,wherehewasbeingrewarded

forhishardwork.Hereceivedseveral

promotionsduringhisfiveyearsat

theorganization,goingfromserverto

thedishroomtocoldsaladprep.He

thenwasgiventheopportunitytogain

managementexperienceasfront-

of-housesupervisorandthenretail

manager,allwiththesupportofLove.

“Hecontinuedtopushmeandtaught

medifferentareasandhowtomanage

themeffectively.”

Mahmoodthenhadthechanceto

workalongsideLoveasheopened

uptwodifferentvenueswithinthe

organization,afull-scalebistroand

afull-scalebar,allwhilehandlingthe

otherresponsibilitieshehadwithinthe

organization.Afterearninghisbach-

elor’s,LoverecommendedMahmood

gothroughANFP’sCertifiedDietary

Managerprogram.

“ApplyingtheknowledgeIobtained

intheCDMprogramhelpedmeto

successfullyprovideaqualitydining

experienceforallresidents,regardless

ofwhethertheyareinindependentliv-

ing,assistedlivingorhealthcare,”said

Mahmood.

AfterearninghisCDM,Mahmoodwent

ontoreceivehismaster’sdegreeat

theUniversityofMaryland,Baltimore

CountyinManagementofAgingSer-

vices.

AfterGoodwinHouse,Mahmoodspent

threeyearswithEricksonLivingat

someoftheirlargestfacilitiesinMary-

landandVirginia.Eightmonthsago

hetookhiscurrentpositionasGeneral

ManagerwithSodexoatShenandoah

ValleyWestminster-CanterburyinWin-

chester,Va.Hewastednotimeputting

theknowledgeandexperiencehehad

gainedtowork.



Brad Rysz isANFP’sCommunications

&MarketingManager.

“Oneofmyfirstchallengeswasto

getalldiningstafftobeonboard.Six

managersreporttome,includingthe

executivechefanddietitian,andone

ofthefirststepsItookwastoshow

themmyvisionandgoals,andoutline

forthemaroadmaptofollowtosuc-

cessfullyachievethem.”

OneofMahmood’sfirstinitiatives

wastoincorporateactionstations

atthevariousdiningvenues.This

stemmedfromhisexperienceseeing

residents’reactionstotheperson-

centeredapproachtofoodthathe

hadwitnessedatvariousstagesof

hiscareer.

“Peopleliketoseetheirfoodpre-

paredmadetoorderrightinfrontof

them.Mahmoodlookedatthemenu

andcreatedanactionstationwhich

providedresidentswithadifferent

diningexperience.Themobileac-

tionstationallowsdiningtoprepare

made-to-orderdessertsforresidents

inassistedlivingonenight,anda

pastabarinindependentlivingthe

next.It’saperson-centeredap-

proach.”

Keepingtheguidancehereceived

fromLoveinmind,Mahmooddedi-

catesmuchofhistimethesedaysto

beingamentortoindividualsathis

organization.Thereisoneindividual

fromGoodwinHousewhoMahmood

hasparticularlyenjoyedworkingwith

overtheyears.“I’vebeenworking

withBishalPandeyforoversixyears

now.Hehasgreatpotential.Ihelped

himgetpromotedtoasupervisor,

andbroughthimalongasamanager

whenIwenttoErickson.Italktohim

oftenandwetalkabouthisgrowth

opportunitiesandworkwithhimon

whatheneedstodoeducation-wise.

He’sgettinghisbachelor’sandhis

CDM.Wheneverhehasconcerns,he

willcallme.”

Mahmoodfeelsitishisresponsibil-

itytohelphimalongashewashelped

throughouttheyears.Heenjoysgiving

hisperspectiveonhowtodealwithcer-

tainsituationsthathehasencountered,

howhedealtwiththem,andwhatthe

resultswere.ButMahmoodstressesthat

attheendofthedayitisimportantfor

individualstodecidewhattheywantto

dowiththatparticularsituation.

Lookingback,MahmoodcreditsLove

withhisascensioninthefoodservice

industry,anindustrythatMahmoodstill

feelsaspassionateaboutasever.What

motivateshimistheopportunitytogive

residentsanincrediblediningexperi-

ence.

“Wehaveauniqueopportunitytowork

withfoodtocreateandrekindlethe

mostwonderfulmemoriesforourresi-

dentsandgueststhroughthevarietyof

dishesourculinaryteamprepares.That,

forme,isbetterthanapaycheck,”said

Mahmood.“Havingresidentssay‘that

isamazing’or‘thatfoodwasdelicious

anditremindedmeofadishmyparents

made’—thatismytruemotivationto

gotothenextlevel.Thatmakesme

wanttodrivetoworkeveryday.”

Inhissparetime,Mahmoodlovesto

fish.Heenjoysvisitingfarmer’smar-

ketsandlocalfarms.Evenwhenhe’s

notatwork,heenjoysgoingtolocal

restaurantsandseeingwhattypes

ofcreativedishesarebeingserved.

Hetriestotakethepositiveoutof

eachdiningexperienceandvisualize

howthoseitemscanbeimplemented

atShenandoahValleyWestminster-

Canterbury.“There’snothingbetter

thanavisioncomingtoreality,”said

Mahmood.

Thankstohishardworkethicandan

inspiringmentor,hiscareervisionhas

becomeareality.Andtohim,he’s

justgettingstarted. E


[email protected]

Haider Mahmood, CDM, CFPP enjoys making residents happy through food. In the bottom right, he’s pictured with Ray Mihalic, executive chef at West-minster Canterbury.

Reflectionsby Kathryn Massey, CDM, CFPP ANFP Immediate Past Chair

My year as ANFP Chair has come to an end. As I pondered how one gracefully ends a term of office, I remembered that General Douglas MacArthur quoted a British soldier’s song: “Old soldiers never die; they just fade away.” This statement gave me much to think about.

This past year our association saw new developments, new growth, new traditions, new partnerships, and renewed commitments. One of the biggest new initia-tives is the enhancement of our website. I am pleased that an investment of time and money was provided last year to update ANFPonline.org. You’ll see our new and improved site in late June.

ANFPConnect—the online member community—was established so members can network and share thoughts, best practices and ideas, and ask for help. This peer networking resource has been widely utilized, and new members join the discussion every week. Currently, more than one-third of ANFP mem-bers have signed up to be part of the ANFPConnect community.

The CDM Career Network was implemented and provides an online resource for searching and applying for foodservice positions. A vast collection of career-focused articles can also be found there to help you with resumé building, interviewing, and much more. Speaking of articles, our Nutrition & Foodservice Edge magazine was gently refreshed last fall with updated graphics, a new layout, and some enhanced content.

Partnerships are important to associations as they add strength and member value. ANFP established a new partnership with Creative Solutions in Healthcare to help their foodservice professionals prepare for the CDM credentialing exam and become certified. ANFP is also partnering with the Association of Healthcare Foodservice in the area of continuing education op-

portunities. We have recently entered into a partner-ship with Johnson & Wales University to develop an educational tract in health care as a way of recruiting new culinary members. We have continued our part-nership with the Academy of Nutrition and Dietetics to explore ways to support each other and to work together on future projects. Our partnership with Healthcare Caterers International is continuing with new global strategic direction.

On the certification front, we have been empowered to manage our own continuing education hours and self-report CE. This change has given control to the CDM, while saving ANFP countless hours of process-ing CE requests.

I was sad to see the end of HR 2181 with the closing of the 113th Congress. However, at the beginning of 2015 ANFP strengthened its presence in Washing-ton, DC and began the work of finding sponsors for our Safe Food for Seniors Act in the 114th Congress. Efforts are well underway, and ANFP will provide updates as they happen.

As I traveled to chapter meetings and to ANFP Re-gional Meetings, I met many new CDMs. I am proud to have represented an association that cares about providing quality educational opportunities, and invests in members’ leadership and professionalism. I want to thank all the members that volunteered at the state level and those that served on national boards and committees. Your commitment and dedi-cation keeps ANFP strong!

The Lord has blessed me in so many ways during my year as Chair and I pass along these blessings to 2015-2016 Chair Debbie McDonald, CDM, CFPP. I know there is a bright future for ANFP under her leader-ship. I will not depart, but will fade away into the background and support her leadership and ANFP in any way I can as Immediate Past Chair. E

Kathryn Massey, CDM, CFPPofSiouxCity,IowaisaCertifiedDietaryManageratFloyd

ValleyHospital.Shehasworkedinfoodservicefornearly30years.kmassey@anfponline.org

REGIONAL MEETINGSThanks to ANFP’s 2015 Spring Regional Meeting Attendees, Hosts, and Sponsors

ANFP’s Spring 2015 Regional Meetings were a big hit with attendees, thanks to great speakers, generous sponsors, and strong support from state chapters.

The March Regional Meeting took place in Rose-mont, IL; the April meeting was in Richmond, VA; and the May event was in Las Vegas, NV. The two-day meetings provided attendees with quality education, an Expo to see and sample the newest foodservice products, and an informal reception that provided a great setting for peer networking.

The meeting speakers got high marks from at-tendees for their strong knowledge of the topics

and engaging presentation style.

MEET THE SPEAKERS

® ® ANFP SPRING REGIONAL MEETINGS Become a leader in the foodservice industry

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REGISTER ONLINE TODAY | www.ANFPonline.org/Events ®

ANFP SPRING REGIONAL MEETINGS ARE COMING SOON! ANFP Regional Meetings provide top-notch education at affordable and convenient locations across the nation. Discover new ways to tackle foodservice challenges, strengthen your leadership skills, and learn how you can bring more value to the table.

CHOOSE THE LOCATION THAT WORKS BEST FOR YOU.

MARCHREGIONAL MEETING

Rosemont, IL March 12-13, 2015Embassy Suites O’Hare

APRIL REGIONAL MEETING

Richmond, VAApril 16-17, 2015Hilton Garden Inn

MAYREGIONAL MEETING

Las Vegas, NVMay 7-8, 2015Embassy Suites Las Vegas

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Greg Gorgone, CDM, CFPPGreg is the Culinary Design Consultant at DRS Foodservice Design. Greg has over 30 years of foodservice experience working in hotels, restaurants, and healthcare foodservice operations. As a consultant, Greg travels throughout the United States helping Foodservice Directors with process improvement,

master planning and kitchen design in hospitals and senior communities.

Christopher W. Ridenhour, GFNChristopher serves as Director of Employee Engagement Training for a Philadelphia-based Long Term Care Management company. He develops and delivers training on the organization’s core values to managers and line staff. Additionally, for the last seven years, he has traveled nationally, “FIRING UP” conference-goers as well as providing onsite, outcome-

driven trainings on topics including Staff Engagement, World Class Customer Hospitality, and Leadership Development.

SESSION TOPICS INCLUDE:• Controlling Food Costs• Leadership Skills• Surveys• Food Safety• Motivation• Marketing Yourself• New Pressure Ulcer Guidelines

Can’t-Miss EXPO and Opening Reception are included!

Thank you to our sponsors...

Brenda Richardson, MA, RDNBrenda is the Business Development/Relations Director for Dietary Consultants, Inc, and Food Service Management Solutions, as well as President of Brenda Richardson MA, RDN, LD, CD, LLC. She has more than 30 years of proven success in directing multi-million dollar food service and nutrition operations. Brenda is a national lecturer,

author/contributing author of many professional books and publications, and serves on state and national offices in the Academy of Nutrition and Dietetics.

...better by degrees.

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