Course: Health Sciences – Dietary Manager ———————————————————-
Course: Health Sciences – Dietary Manager ——————————————————————————————————————— Reference: Author: Legvold and Salisbury Title: Foodservice Management – By Design Association of Nutrition & Foodservice Professionals 3rd Edition ISBN: 978-0-578-78561-5 Chapter 16: Code of Ethics ——————————————————————————————————————– Chapter 16: Code of Ethics – Details Page of 17 Zoom Experts in foodservice management and food safety Chapter 16: Code of Ethics © Association of Nutrition & Foodservice Professionals • Learn about the code of ethics for a CDM, CFPP • Develop efficient time management skills • Understand the importance of stress management • Understand the importance of lifelong learning Objectives © Association of Nutrition & Foodservice Professionals As a CDM, CFPP, you are a professional This includes: • Continuing competence • Staying current with legislation, trends, research • Lifelong learning Professional Development Continuing Education • Quantity Outcomes • Meet Requirements • Receive Credit/Passive • External Accountability – Met – Not Met Continuing Competence • Quality Outcomes • Lifelong Learning • Engage In/Active • Identify gaps in knowledge • Individual Learning Needs • Internal Accountability – Knowledge – Performance/Skill – ProductivityThis Photo by Unknown Author is licensed under CC BY-NC © Association of Nutrition & Foodservice Professionals CBDM Gap Analysis Tool Continued Competence © Association of Nutrition & Foodservice Professionals This Photo by Unknown Author is licensed under CC BY-NC-ND Lori has been a CDM, CFPP for 13 years. She is completing the gap analysis tool on ANFPonline.org and would like to increase her knowledge and skills in the clinical aspect of her job. Is Lori demonstrating continuing competence or continuing education? Putting it into Practice © Association of Nutrition & Foodservice Professionals Lori is demonstrating continuing competence. By taking courses on clinical nutrition, she will be increasing her knowledge and skills to apply directly to her job. In addition, she will EARN continuing education hours towards maintaining her credential. Putting it into Practice: Answer © Association of Nutrition & Foodservice Professionals • Consider short and long-range goals • Use results-oriented objectives • Resources – Professional associations – In-house training – Community resources – Local schools – Business seminars – Internet – Self-Study Lifelong Learning This Photo by Unknown Author is licensed under CC BY-ND © Association of Nutrition & Foodservice Professionals CBDM Code of Ethics Professional Ethics © Association of Nutrition & Foodservice Professionals • Views, attitudes, and practices about what is right or wrong • Moral standards • Integrity, honesty, fairness, responsibility, trust • Policy & Procedures maintains integrity of the operation • Patient safety and privacy • Violations can result in fines, losing your position or removal of your credential Professional Ethics © Association of Nutrition & Foodservice Professionals Ethical Decision-Making Model © Association of Nutrition & Foodservice Professionals Your dietary aid stops you in the hall to discuss Ka, the new client. She is concerned that she will need assistance with eating. How can you handle this? Putting it into Practice © Association of Nutrition & Foodservice Professionals You will want to keep Ka’s medical information private. You can immediately (and tactfully) ask her to meet you in your office so you can close the door to discuss a plan for Ka. Putting it into Practice: Answer This Photo by Unknown Author is licensed under CC BY-SA-NC © Association of Nutrition & Foodservice Professionals üUse time management systems üTickler list üSmart phone üTo-do list with priorities üAlarms and reminders Time Management © Association of Nutrition & Foodservice Professionals “Stress is a condition that arises from physical or mental strain, anxiety, and overwork” Manage Stress: ü Take breaks ü Accept what you cannot change ü Use relaxation exercises ü Take things one at a time ü Focus on positive results ü Be realistic ü Keep a positive outlook ü Seek help when needed Stress Management This Photo by Unknown Author is licensed under CC BY-SA © Association of Nutrition & Foodservice Professionals You anticipate “state” will be walking in your facility any day. The week has been particularly stressful, with many call ins. What are some things you can do to reduce the stress in your department? Putting it into Practice © Association of Nutrition & Foodservice Professionals This Photo by Unknown Author is licensed under CC BY-NC-ND Acknowledge that you, and everyone in the department, need a break. Thank them for working so hard to cover the shifts. • Coordinate “brain-breaks” to take 5-minute power walks every hour • Use humor-post foodservice-related cartoons • Give small incentives like mints or a treat • Plan a picnic for employees • Delegate what tasks you can • Produce mock survey and make it fun with challenges and awards Putting it into Practice: Answer © Association of Nutrition & Foodservice Professionals —————————————————————————————————————- Resources: ANFP The Edge Express Lifelong Learning https://www.anfponline.org/docs/default-source/legacy-docs/docs/ce-articles/mc022020.pdf ANFP The Edge Ethics article ec092020.pdf (anfponline.org) https://www.anfponline.org/docs/default-source/legacy-docs/docs/ce-articles/ec092020.pdf ANFP Standard https://www.anfponline.org/docs/default-source/legacy-docs/docs/standard.pdf CBDM Code of Ethics https://www.cbdmonline.org/docs/default-source/legacy-docs/docs/codeethics.pdf#:~:text=The%20Ethics%20Code%20applies%20in%20its%20entirety%20to,Dietary%20Managers.%25E2%2580%259D%20%25C2%25AE%20CODE%20OF%20ETHICS%20JANUARY%202020 CBDM Gap Analysis Tool https://www.anfponline.org/docs/default-source/legacy-docs/docs/gap-analysis-tool.pdf —————————————————————————————————————— Please help to answer the following questions using the above said resources: 1. Put a checkmark next to the scenarios that would violate the CBDM Code of Ethics (or ethics in general): ______ Joe left the list of patients who are on modified diets on the counter in the main dining room ______ Mary copied her co-workers certificate of attendance and wrote her own name on it for proof of CE ______ Lou is wearing a watch that he received from the equipment vendor ______ Tan logs out of her MDS system every time she steps away from her desk ______ Kay meets with the interdisciplinary team when she is unsure if a diet order is correct ______ Beth represents her state at National association meetings ______ Larry’s facility pays for his dues to his professional memberships 2. List three things you can do to manage your time during a busy work-week: a) b) c) 3. List three things you can do to manage your stress level at work: a) b) c) 4. What are the steps to make decision using the Ethical Decision Making Model? a) b) c) d) e) f) ——————————————————————————————————————-
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