Nutrition and Food Service Management

FoodWorks 9 Professional

Momentum takes you over the line.
Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly. Would their cholesterol be significantly lower? Four elements earth, air, fire and water combine into "complexion", which combines into states the four temperaments: Nothing out there covers the specific problem: Human nutritions and healthy diets. Sometimes forgotten during his life, James Lind , a physician in the British navy, performed the first scientific nutrition experiment in

About the Program

Connecting the dots in nutrition

Topics will include components of food services, food operations, government legislation, procurement, receiving, storing and inventory, and food production from a management lens. Students will utilize industry computer software throughout the course for application of theoretical concepts.

In this course, students will demonstrate principles of effective communication, counselling, and customer service including appropriate application of various communication channels within dietetic practice and management. Students will develop counselling, teaching, and customer relation skills and demonstrate effective oral, written and non-verbal communication skills through case study application of theory with standardized patients.

This course is designed to study aging from a Canadian perspective. The demographic profile, physiological processes, sociological theories, and attitudes towards aging will be addressed. Emphasis is on the nutritional implications related to changes in the aging process. Swallowing disorders, changes in taste and texture modified diets will be studied. This course is an in-depth study of menu management, with a focus on menu planning within healthcare foodservices.

Students will plan menus that accommodate the various needs of clients and patients with various nutritional, dietary and medical needs, while respecting cultural and religious requirements and personal preferences. Application of cost control principles to the menu, including recipe standardization, will also be explored.

In this course, a continuation from Clinical Nutrition Care I, students will continue to build their skills in modifying and interpreting food restriction for various medical conditions. This course emphasizes the nutritional assessment and care for patients with diagnosis of diseases with low to moderate nutrition risk, including neoplastic disease, musculoskeletal disease, cardiovascular disease, diabetes mellitus, pancreatic disease, liver disorders, neurological disorders, and renal disease.

Students will become proficient in the nutrition assessment and care of patients with low to moderate nutrition risk, and will apply the nutrition care process and utilize critical thinking skills through case study assignments. In this course, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies.

Application of knowledge and skills obtained through previous course work will occur in standardized patient settings and through group discussion of mock cases.

Case studies will consist of a combination of human resource management, clinical nutrition management, and food service management issues. Supervisory aspects of HRM are explored, including hiring, coaching, training, scheduling, and conducting performance appraisals of staff.

Management practices and environmental factors will be examined for influence on individual and team behaviours, as well as organizational effectiveness. Related HRM legislation and unions are also examined. In this course, students will explore management functions in food services, integrating new content with material covered in Food Service I to reflect upon and analyze food service operations using a systems approach.

Topics will include facility planning and design, marketing and revenue generation, sustainability in food services, organizational design, performance improvement, and strategic planning.

A particular emphasis will be placed upon continuous quality improvement for foodservice operations. This course focuses on developing awareness and skills for the student to safely manage and conduct him or herself within a variety of employment settings. The course also provides participants with critical information regarding their insurance coverage WSIB or other while employed.

As well as guidelines to follow in the event of an injury. Participants will receive a printable Record of Completion upon successful conclusion of this course, in order to demonstrate awareness of safe working practices to their employers.

In this course, a continuation of Food and Nutrition Case Studies I, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies.

Application of knowledge and skills obtained throughout the program, as well as in practicum placement, will occur through discussion and presentation of real world case studies, with an emphasis on current trends in the industry. Practicum placement will provide students with the opportunity to apply their knowledge and understanding of the management of a food service department and nutritional care in a practice setting.

Students will have the opportunity to apply theory related to food service management, including procurement, human resources management, financial management, and menu planning. Students will also have the opportunity to practice nutrition assessment and care planning in collaboration with other health care professionals. This course will summarize and consolidate principles of professional practice learned and applied throughout the program.

This course will provide an in-depth study of interprofessional practice within food and nutrition care.

Consolidation of professional portfolios developed throughout the program will also occur within this course. Students will develop industry best practices through discussion of professional issues encountered in practicum placement.

Yellow signifies an opportunity for change , the potential of the participant to change his or her behavior and achieve better health. Finally, green represents that the participant is on the right path , or in other words, that he or she is on the optimal course for personal wellness. The color zones help participants understand their place within a spectrum of overall health. Used in conjunction with individually-tailored tips, this information provides a way to look at the individual's current health status and identify the optimal ways to transform behavior.

Scores in the red or yellow range include specific recommendations for improvement, helping to keep the participant engaged and on track. The report offers details on how the individual lifestyle-related risks -- cardiovascular disease, diabetes, and metabolic syndrome -- affect their lives. Participants gain a wealth of knowledge that they can use to achieve healthier future.

Finally Momentum Health fulfills its commitment to inspiring wellness by offering targeted wellness initiatives. Each one is professionally led and designed to boost individual health. An organizational health audit Health coaching Lunch and learns Webinars Onsite health clinics.

After 25 years in the health and wellness industry, Mike co-founded Momentum Health, a progressive technology solution that utilizes biometric data coupled with lifestyle, exercise, and nutrition tracking and incentives to support their clients' wellness journey. Mike is passionate about helping companies create a healthy work culture by motivating and engaging their employees and achieving the organizational goals.

Mike leads the companies initiatives in developing a scalable solution that can be applied in practical ways to promote health and well-being. Mike's career began in the health and wellness industry working in the fields of medical-based therapy and corporate wellness.

In , Mike was integral in the development and implementation of Health IQ Diagnostics, which was recognized by the National Health, Wellness, and Prevention Congress as one of the most innovative consumer-driven health care programs, and was later sold to Healthways. Scott is a technology entrepreneur and software architect specializing in the rapid conversion of entrepreneurial ideas into elegant commercial products.

He founded the software development practice at Spirian Technologies, a deployment-automation firm that was sold in to SecureInfo. Later, he architected and led the development of My Health IQ, an employee-wellness platform which was acquired by Healthways in Scott holds a Bachelor of Arts degree from Bucknell University. She progressed in the field of dietetics, completing her dietetic internship at Tulane University.

Grace has a passion for educating others on nutrition and teaching her clients how to properly fuel their bodies through creating a healthy relationship with food. Using motivational interviewing, she is able to help her clients achieve their health goals through developing lasting lifestyle habits. In addition to her love for food and nutrition, Grace also has a passion for fitness. Nutrigenic Helper is a very complete and accurate weight and nutritional management system.

It allows to build personalized diets, to make complete nutritional assessments and to get valuable data from minimal anthropometric measurements. It provides useful graphical guides for building excellent personalized diets and also it is useful for building new and personalized recipes with nutritional facts label based on the FDA requirements.

Nutrigenic Helper is designed for managing custom personalized diets for treating, controlling and preventing nutritional health issues such as metabolic syndrome, obesity, overweight, and diseases risks associated with nutritional conditions such as diabetes and cardiovascular diseases. Plan calories builder and calories restriction calculations features are available as well, to manage weight gain during the pregnancy, recording biochemical tests and physical activities calculating their energy consumption.

Bersoft Image Measurement is an application for measuring digital images. To measure an image, simply click on the image to define control points. The program will automatically calculate the area, perimeter, angle, radius, or length, depending on the measurement tool that is selected. It can analyze Elisa and Western Blot arrays or whatever kind of images arranged in grids you may have and also supports pixel profiling and object analysis. All measurements are drawn over a special measurement layer, whouth altering the original image in any way.

Measurements can be exported as CSV files, which can be opened by any spreadsheet program. Although Bersoft Image Measurements performs all measurements in pixels it can convert automatically the pixel values to any other measurements unit such as millimetrs, microns, feet, miles, etc.

Contact Us