DIT 130P - Dietary Manager Supervised Practice

1. Use clear and effective oral and written communication.
2. Apply critical thinking skills. 
3. Obtain routine nutrition screening data.
4. Document nutrition information in the medical records.
5. Interview patients for nutrition and dietary related information.
6. Identify nutrition problems and client rights.
7. Modify diet plans.
8. Implement the written diet orders.
9. Apply standard nutrition care.
10. Review effectiveness of the nutrition care plan.
11. Manage special nourishments and supplemental feedings according to the written diet order.
12. Assist clients with food selection based on written diet order.
13. Use nutrition education materials.
14. Supervise the production and distribution of food.
15. Monitor meal service.
16. Implement continuous quality improvement procedures for a foodservice department.
17. Manage purchasing, receiving, storage and distribution of
    food and supplies following established sanitation and
    quality standards.
18. Protect food in all phases of preparation using Hazard Analysis Critical Control Point (HACCP) guidelines.
19. Manage professional communications.

1. Sanitation and safety in the foodservice operation
2. Recipe standardization and costing
3. Inventory, storage and handling of goods in the foodservice operation
4. Special event planning
5. Nutrition screening and care assessment
6. Medical record documentation
7. Nutrition education
8. Special nourishments and supplements

• Communication
• Critical Thinking & Problem Solving

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