Dietary Manager Magazine Index & Archive
One source of valuable information on food service and managerial topics is articles from past issues of Dietary Manager magazine. Following is an index — by subject — of articles which appeared in the magazine in 2007. Follow the links at right to view articles from previous years. Also available from DMA Headquarters are article indexes from prior to 2004.
2007 Articles
Business Operations
"Developing an Effective Issuing and Inventory Control System," Ruby Puckett, MA, RD, FCSI, CFE, June 2007, page 25. Getting needed food and supplies from the storeroom to the kitchen or prep area at the appropriate time can be a challenge unless a facility implements a well-conceived system.
"Foodservice Equipment Purchasing," (PDF) Deborah Bruce Witt, July/August 2007, page 16. The pressure is on to purchase equipment that best meets the needs of your foodservice operation. What factors should you consider?
"Learn How to Knead Your Dough To Be Business Savvy," Maureen Leugers, MBA, RD, CD, July/August 2007, page 20. A dietary manager must effectively manage food and labor costs to decrease expenses and increase revenue. This article offers strategies for enhancing foodservice profits.
Career Management
"Tips for a Successful Job Search: When You Are Interviewing for a Position," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, February 2007, page 18. Dietary managers seek new employment for a variety of reasons. Preparing for that all-important interview requires anticipating possible questions and being ready with appropriate responses.
"Become a Networking STAR," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, May 2007, page 30. With the DMA Annual Meeting just around the corner, dietary managers may benefit from these networking suggestions.
Computers/Technology
"Websites for Dietary Managers," (PDF) May 2007, page 22. The Web is packed with interesting and diverse resources for food and nutrition professionals. Here's a list of sites you can visit for nutrition information and answers to your food safety questions.
"Too Many Patients, Not Enough Time? Consider a PDA," (PDF) Candy Mattson, RD, November/December 2007, page 18. Handheld computers loaded with nutrition assessment software are offering busy dietary managers help in evaluating a patient’s current condition, calculating body mass index, and much more.
"The Good, The Bad, The Ugly: E-Mail Communication," (PDF) Ronnie Moore, November/December 2007, page 20. The popularity of e-mail as a business communications tool has exploded! But e-mail is not always the right vehicle for your message. This article describes the pros and cons of electronic communication.
DMA-Related Features
"Meet DMA's Candidates for National Office," (PDF) February 2007, page 26. DMA members are encouraged to cast their ballot in national elections before the March 30 deadline. Provided here are bios for each candidate for the DMA Board and the Certifying Board. Voting is conducted online.
"HCI Looks Forward to the B.E.A.T. in Toronto," (PDF) Colleen Zenk, MS, CDM, CFPP, March 2007, page 27. The Healthcare Caterers International Board will meet in Canada this May in conjunction with CSNM’s annual conference. HCI organizations from across the globe will benefit from this information-sharing and strategic planning opportunity.
"DMA Annual Meeting Skyrockets to Success," (PDF) Diane Everett, September 2007, page 25. Foodservice professional from across the country enjoyed the education, exhibits, and camaraderie of DMA's 47th Annual Meeting in July.
Disaster Management and Planning
"Lessons Learned," (PDF) Laura Vasilion, October 2007, page 30. If your facility experienced a fire or other catastrophe, would you be well-prepared to equip your foodservice operation and re-stock your kitchen? One dietary manager who experienced a blaze at her workplace offers hard-won advice.
Focus on Food
"The Incredible Edible Egg," (PDF) Eileen Crain, April 2007, page 12. Looking for creative ways to use eggs on your menu? Here are interesting and unique recipes for egg dishes. Also provided are safety tips on receiving and storing eggs.
"Summer Grilling, Sausage Style," Carlyn Berghoff, July/August 2007, page 31. It’s summertime, and the weather and outdoor grills are hot. Sausages are a perennial hit. This article looks at three favorites, and how to prepare them.
"What’s Cooking? Culinary Terms Defined," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, October 2007, page 22. Providing upscale meals to clients requires dietary managers to have an understanding of culinary terms and techniques. Here’s a “quick list” of words you may hear or need to know in your kitchen.
"Build a Reputation for Fabulous Desserts," (PDF) November/December 2007,
page 15. Foodservice operators can stand out from the pack by offering fabulous desserts. Provided here are four favorite recipes, sure to please even your toughest customers.
Food Protection Connection
Columns by Sue Grossbauer, RD:
For a complete listing of Food Protection Connection articles, please click here >>
Food Safety and Sanitation
"Effective Foodservice Receiving and Storage Practices," (PDF) Ruby Puckett, MA, RD, FCSI, CFE, February 2007, page 12. Implementing successful receiving and storage procedures should be a priority in your busy department. Ensuring food safety and accurate accounting of products are at stake.
"Food Safety Resources," (PDF) Diane Everett, April 2007, page16. Finding food protection information is easier when you know where to look. Here are some useful references for dietary managers.
"Food Safety Facts & Fallacies: An Inservice for Your Staff," (PDF) Sue Grossbauer, RD, September 2007, page 11. True or False? E. Coli is the number-one pathogen involved in foodborne illness in the U.S. Use the questions posed in this article to test employee knowledge on seven food safety principles, and build an inservice training program.
Management
"Interviewing Prospective Employees: Tips for Success," (PDF) Linda Eck Mills, MBA, RD, LDN, FADA, January 2007, page 18. The road to hiring a new employee can be rough. Asking appropriate questions—and steering clear of potential legal issues—is important to success.
"How to Protect Knowledge from Walking Out the Door," (PDF) Pam Holloway, January 2007, page 24. When key employees depart, they may take with them years of job know-how and experience. Keep that knowledge on staff by planning ahead.
"Solid Staff, No Money Needed," (PDF) Timothy L. Bauman, DHCFA, CDM, CFPP, May 2007, page 26. Hiring and keeping great people is key to the success of your foodservice operation. Strategies for choosing and retaining first-rate staff members are provided here.
"Marketing Your Food Service For Goodwill and Profits," (PDF) Diane Everett, June 2007, page 17. Facilities can capitalize on their menus and the credentials of their foodservice team to help build business and generate goodwill. This article provides a collection of marketing tips designed to please current customers and attract newcomers to your cafeteria.
"The Leader Within," by Marianne Smith Edge, MS, RD, LD, FADA, July/August 2007, page 26. What makes a leader? Companies and business strategists have been studying the skills and traits of successful leaders for years. Current theories are presented in this thought-provoking feature.
"Leading Change in Your Organization," (PDF) Timothy L. Bauman, DHCFA, CDM, CFPP, November/December 2007, page 29. Change is a constant, so learning to effectively lead change is a critical skill for dietary managers.
Meal Delivery
"Interactive Hospital Menus Go Prime Time," (PDF) April 2007, page 29. Cutting-edge technology that powers an ordinary TV puts hospital patients in control of their menu.
"Upscale Your Menus Using Technology," (PDF) Stephanie Luros, June 2007, page 12. Preparing delicious, flavorful, well-cooked meals for patients and residents has become a top priority in non-commercial food service. Combining culinary arts with technology can help dietary managers upgrade the quality of their menus and enhance overall meal appeal.
Member Stories
"Visibility Benefits Patients and Dietary Staff," (PDF) Sean McCabe, CDM, CFPP, October 2007, page 27. The Dining Committee at a Florida hospital plays an active role in ensuring that patient satisfaction scores soar.
"Meals That Heal: A Dietary Manager in Combat," (PDF) Laura Vasilion, November/December 2007, page 23. A CDM, CFPP stationed in Afghanistan shares his story about the triumphs and challenges of military food service.
Nutrition Care/Special Diets
"Nutrition & Palliative Care: A Hospice Dietitian's Perspective," (PDF) Donna Gavin, RD, LDN, CDM, CFPP, January 2007, page 12. Food is important throughout life, from both a survival and symbolic standpoint. This compassionately-written feature discusses end-of-life nutrition care issues.
"What's in That Food?," (PDF) Diane Everett, February 2007, page 22. Reading labels is key to minimizing risks for people with food allergies, but ingredients aren’t always easy to understand. Provided here are lists of ingredients to avoid if you’re serving peanut-free and other allergen-free diets.
"Preventing Weight Loss and Dehydration in Long-Term Care," (PDF) Marilyn Ferguson-Wolf, MA, RD, CD, March 2007, page 12. Ensuring that residents are—and stay—well nourished and hydrated requires teamwork. The dietary manager plays an integral part in optimizing nutrition and hydration for residents at risk.
"Nutrition Management of Kidney Disease," (PDF) Joan Brookhyser, RD, CSR, CD, March 2007, page 20. Kidney disease carries many nutrition-related implications. Dietary managers have a strong role in ensuring that patients and residents with this disease are being assessed properly and are getting a diet that’s modified to meet their special needs.
"Managing Diabetes Today," (PDF) Marilyn Fergson-Wolf, MA, RD, CD, April 2007, page 18. Nutrition care strategies for people with diabetes are offered here. Dietary interventions should be developed and evaluated on a case-by-case basis that reflects the patient's age, health status, and quality of life.
"Recipe for Wellness," (PDF) Fred Schafer, MS, CFT, May 2007, page 12. Quality of life is not as good as it could be for many dietary managers. Adopting a "fully alive wellness style" is key to becoming more fit and healthy.
"Long-Term Care Nutrition and the CMS 2007 Action Plan," (PDF) Brenda Richardson, MA, RD, LD, CD, May 2007, page 17. Regulations for long-term care nutrition programs have changed. This article provides insights on the new F-Tag and how to implement these new rules in your daily operations.
"Effective Care Planning Using the American Dietetic Association Nutrition Care Process," (PDF) Elise Smith, MA, RD, LD, June 2007, page 20. The CDM and RD work together to provide quality nutrition care for patients and residents using accepted standards. The nutrition care process and documentation principles are delineated in this article.
"Community Connections: Moving Seniors Toward Wellness," Linda Netterville, MA, RD, LD, July/August 2007, page 39. As Baby Boomers age, the need becomes great to provide quality home and community-based programs that promote the health and independence of our older population.
"Improving Resident Care for Constipation," (PDF) Lisa Stewart, CDM, CFPP, July/August 2007, page 34. Chronic constipation affects dignity and quality of life for residents. Constipation management can be expensive...thus a focus on effective solutions is well worthwhile.
"Pressure Ulcers and Hydration," (PDF) Debbie Zwiefelhofer, RD, LD, October 2007, page 18. There’s a strong link between hydration and wound healing. Inadequate fluid intake can impair health and interfere with the body’s ability to repair. Learn more about the connection in this article.
Professional Practice Standards
"Documenting in the Medical Record," (PDF) Susan Davis Allen, MS, RD, April 2007, page 24. The professional standards outlined provide dietary managers with guidelines for documenting food history, preferences, and intake in the medical record.
"Dietary Department Catering," (PDF) Susan Davis Allen, MS, RD, September 2007, page 14. The professional standards outlined here provide dietary managers with guidelines for catering in the dietary department. Helpful forms are presented, too.
Trends
"Tough Love in the School Lunch Line," (PDF) Del Williams, September 2007, page 21. Some schools are using fingerprint readers to help parents track the choices their childrens are making in the lunch line.
"Changing with the Times: Healthier, Greener Food Service," (PDF) Laura Vasilion, October 2007, page 11. What are some current trends in food service? Learning what’s new— and anticipating what’s ahead—are important strategies to keep your program on the leading edge.