GREAT Dietitians – Foodservice

by Nancy Baker MEd, MIT with Nancy Falini RD and Emily Rubin RD 1.5 CE credits
Description:

 

GREAT Dietitians - Foodservice is a web-based, self-managed continuing education program for registered dietitians and dietetic technicians with a focus on foodservice management.

This 90-minute course teaches the essentials needed to help foodservice companies understand the needs of gluten-free consumers. The program is a combination of GREAT Kitchens (gluten-free foodservice training) with specific material geared toward dietitians.

Core Competencies

  • Understanding Celiac Disease and the Gluten-Free Diet
  • Ingredient Sourcing and Storage
  • Safety Protocols
  • Cross-Contamination Avoidance
  • Gluten-Free Customer Relations

Course Components

This course features digital and printable materials that guide your learning.

Includes:

  • GREAT Dietitians - Foodservice Manual
  • The Gluten-Free Guest Handout
  • Webinar Presentation (Accessible 24/7)
  • Competency Exam
  • Certificate of Completion
  • Course Evaluation

Continuing Education Credit

NFCA is an accredited provider with the Commission on Dietetic Registration, the credentialing agency for the Academy of Nutrition and Dietetics.

  • CPEU Level 2
  • CDR Learning Need Codes 5110 and 8050
  • CPEU for 1.5 hours.

 


Learning Objectives:

After completing this course, professionals will be able to:
  • Identify and define gluten.
  • Adjust recipes to be gluten-free and/or create a gluten-free menu.
  • Recognize common causes of cross-contamination and avoid hidden gluten.
  • Prepare, assemble, and deliver trays properly.
  • Implement gluten-free patient/resident service standards.
  • Advise managers and staff on gluten-free protocols.
SKU Price
DFS $100.00

Please bring any disability or other special learning needs to the attention of NFCA for appropriate accommodation. The NFCA does not discriminate and respects cultural, individual, and role differences, including those based on age, gender, gender identity, race, ethnicity, culture, national origin, religion, sexual orientation, disability, language, and socioeconomic status.

 
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