[Ebook PDF] Management Practice in Dietetics, 4th Edition

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Management Practice in Dietetics, 4th Edition

ISBN-13: 978-1516510849
ISBN-10: 1516510844

Author: Nancy R. Hudson (Author), Patricia Booth (Author)

A book that moves well beyond the view of dietetics management as primarily in foodservice, Management Practice in Dietetics deals with management in all areas of dietetics, and provides clear, relevant examples of management principles and the ways they can be applied. This book is unique in its approach to include examples for foodservices, clinical nutrition, and community nutrition management.

The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students will become familiar with management tools such as decision-making, communication, and marketing. They will develop knowledge and skills related to human resources management and acquire basic skills in finance. The book directly addresses management and customer service competencies that are required for accreditation of academic programs in dietetics and are included in the credentialing examination for registered dietitian nutritionists.

Specific topics include developing and motivating employees, employee discipline, material management, workflow and production, budgeting, information management, and sustainability. Learning objectives at the beginning of each chapter provide focus and direction for students. Margin definitions and a glossary introduce specialized vocabulary and increase comprehension. End of chapter activities aid retention and give students the opportunity for self-testing and application of the material.

Written in an accessible style, Management Practice in Dietetics is designed for accredited dietetics programs.

Nancy R. Hudson earned her Master of Science degree at the University of Kansas and did her training as a registered dietitian at the university’s medical center. Her career spans more than forty years and includes teaching posts at the University of Connecticut School of Allied Health Professions, the University of California, Berkeley, and the University of California, Davis. She has worked as a dietitian and nutritionist in hospitals and is the author of numerous professional publications. She is the recipient of the Outstanding Dietetic Education Award from the American Dietetic Association and the California Dietetic Association’s Excellence in Education Award and was granted an honorary doctorate from the Nagoya University of Arts and Sciences.

Patricia Booth earned her Master of Science degree in nutrition and medical dietetics at University of Illinois at Chicago and completed her dietetic internship at Barnes Hospital in Missouri. She is currently the director of nutrition services and the dietetic internship at the University of California San Francisco Medical Center and UCSF Benioff Children’s Hospital, San Francisco. She is the author of numerous publications and an active member of the Academy of Nutrition and Dietetics and the California Academy of Nutrition and Dietetics. She was awarded the Academy of Nutrition and Dietetics Outstanding Dietitian of the Year and the Dolores Nyhus Memorial Award for Outstanding Achievement in 2015.

Acknowledge
In preparing the manuscript for the fourth edition of Management Practice in Dietetics, we drew on the on the expertise of colleagues, friends, and former students. Robin Ashton of Foodservice Equipment Reports provided updated information on the foodservice industry as a whole. Stacey Dunn-Emke from Nutrition Jobs assisted by updating the “in practice” feature that follows the chapter on marketing. Derek Kerton of The Kerton Group provided information pertaining to both marketing and technology. Richard Young and David Zabrowski from the Food Service Technology Center updated us on changes in
the foodservice equipment industry. Anne Boyle and JoAnn Florendo of UCSF Medical Center helped with the section on financial management. To all of these individuals, we express our sincere thanks.
Overview
The initial three chapters of this text are designed to introduce the reader to management, or more precisely-management in the dietetics profession. It is very likely that dietitians and dietetic technicians will, at some point in their careers, be faced with the need to perform management activities. This is a reasonable expectation for professionals who have been well educated and uniquely prepared as nutrition experts. Both food and nutrition services are best managed by individuals who have expertise in the field.
It is anticipated that, after studying the materials in “part one,” the reader will understand the types of management positions that dietetics professionals hold, the functions they perform, the roles they play, and the skills required to manage successfully. Furthermore, readers will develop a basic understanding of the structure of organizations along with a beginning knowledge of organizational dynamics. Because it is essential that dietitians and dietetic technicians are both competent managers and strong leaders, leadership is discussed in detail. The reader should learn to appreciate the differences between managing and leading. In addition, recognition of leadership qualities should motivate dietetics managers to develop these characteristics in themselves.

 

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