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A book that moves well beyond the view of dietetics management as primarily in foodservice, Management Practice in Dietetics deals with management in all areas of dietetics, and provides clear, relevant examples of management principles and the ways they can be applied. The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students will become familiar with management tools such as decision-making, communication, and marketing. They will develop knowledge and skills related to human resources management, and acquire basic skills in finance.
Management Practice in Dietetics provides readers with clear, relevant examples of critical management principles and the ways in which they can be applied within foodservice, clinical nutrition, and community nutrition management. The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students become familiar with management tools such as decision-making, communication, and marketing. The book addresses specific competencies that are required for accreditation of academic and supervised practice programs in dietetics, and are included in the credentialing examinations for registered dietitian nutritionists (RDN) and nutrition and dietetics technicians, registered (NDTR). Specific topics include developing and motivating employees, employee discipline, material management, workflow and production, budgeting, information management, and sustainability. The fifth edition covers new topics, including how to best support individuals transitioning from staff to management or leadership, active listening, protecting one's image on social media, cultural competency, how to successfully advertise jobs, how to set rate of pay, scientific management, creating a culture of process improvement, biodiversity, and more. Written in an accessible style, Management Practice in Dietetics is designed for accredited dietetics education programs.
Written by one of America's foremost authorities in preventive medicine, Nutrition in Clinical Practice, Second Edition is the practical, comprehensive, evidence-based reference that all clinicians need to offer patients effective, appropriate dietary counseling. This fully revised edition incorporates the latest studies and includes new chapters on diet and hematopoiesis, diet and dermatologic conditions, and health effects of coffee, chocolate, and ethanol. Each chapter concludes with concise guidelines for counseling and treatment, based on consensus and the weight of evidence. Appendices include clinically relevant formulas, nutrient data tables, patient-specific meal planners, and print and Web-based resources for clinicians and patients.
Making Nutrition Your Business, Second Edition is an essential and comprehensive resource for creating, growing, and maintaining a successful nutrition private practice. It is a complete roadmap to beginning a nutrition-based business, providing detailed advice on: Structuring your business, Money management, Setting up and equipping an office, Using technology to your advantage, Marketing and growing your business, Billing and reimbursement, Getting clients to return, and more. Written by two experienced private practitioners with thriving businesses, this hands-on second edition includes more guidance on setting up third-party reimbursement and becoming an insurance provider, a new chapter featuring success stories from private practice dietitians, and a comprehensive resources section. It is a must-read for all dietetics professionals who aspire to go out on their own! Book jacket.
The latest edition of this rapid-access resource for busy nutritionists and dieticians continues its tradition as a concise, yet comprehensive reference for nutrition-based care of diseases. It includes proven care plans flexible enough for any setting - from hospitals and ambulatory centers, to private practices and home care. Updated to include a full appendix on the use of herbs, botanicals and dietary supplements, it is also the ideal supplementary text to labs and for clinical rotations.
Addresses the pros and cons of private practice Provides practical information from experienced authors Includes self-evaluation forms, case studies and success stories Offers guidelines to create realistic business plans Analyzes the complete scope of a marketing plan Contains strategies to use new technology - Internet, billing programs, etc Examines up-to-date statistics reflecting trends in private practice specialties
"A comprehensive reference for professionals providing up-to-date oncology nutrition practice recommendations, the latest nutrition assessment tools, current knowledge, and support and resources"--
Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.
The ideal companion resource to ‘Manual of Dietetic Practice’, this book takes a problem-based learning approach to dietetics and nutrition with cases written and peer reviewed by registered dietitians, drawing on their own experiences and specialist knowledge Each case study follows the Process for Nutrition and Dietetic Practice published by the British Dietetic Association in 2012 Includes case studies in public health, an increasingly important area of practice