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Exploring Management Roles in Dietetics: Key Skills and Career Pathways

Delve into the world of management in dietetics with a focus on traditional roles, current practices, and areas of employment like clinical nutrition and public health nutrition. Learn about the essential management skills required for success and the diverse career pathways available in this field. Evaluate your own management strengths and weaknesses to enhance your professional development this semester.

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Exploring Management Roles in Dietetics: Key Skills and Career Pathways

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  1. Introduction to FCS 387 Food Systems Management Spring 2008

  2. Management Roles of Dietetics Practitioners Reference: Hudson, N.R. (2006). Management practice in dietetics, (2nd ed.). Belmont: Thomson Wadsworth Nancy R. Hudson

  3. Management Practice in Dietetics • Traditional roles = foodservice • Current scope of management practice • Clinical nutrition management • Management in community programs • Management is management • Universal principles of management apply in a variety of settings

  4. “Knowledge of food and management skills is essential to most areas of practice in dietetics.” -Halling & Hess

  5. Areas of Employment • Most dietitians begin their careers in clinical practice. • About half of those beyond entry level are employed in food and nutrition management. • Most practitioners identify a need to develop management skills

  6. Reasons For Working in Management Roles • Financial • No longer challenged • Opportunity for growth • Desire to take more control

  7. Foodservice Management • Commercial foodservices • Retail outlets • Profit motive • Onsite foodservices • “Captive” customer base • Not driven by profit

  8. Foodservice Management • Self-operated foodservice • Foodservice is run by institution where it is located • Contract management company • Contracting company provides the institution with varying services. • Trends: • School foodservice • Meal assembly industry

  9. Clinical Nutrition Management • Clinical Nutrition Manager • Highest management level in nutritional care • May also manage food service • “Director, Food and Nutrition Services” • Chief Clinical Dietitian • Does patient care and also manages other dietitians • Patient Services Manager • Manages foodservices for patients • Coordinates foodservice with clinical nutrition staff

  10. Management in Public Health Nutrition • Titles: • Public Health Nutritionist • Community dietitian • Agency Management • Program Management • Site Management

  11. Other Areas of Management • Entrepreneurs in Private Practice • Business Owner/Entrepreneur • Industry • Education • Volunteerism

  12. Career Ladder • “Good managers learn to apply the practice of management so that it is not limited to dietetics” • Multiple Departments • Upper Management

  13. Management Skills • Identify skills needed to be a successful manager. • List from FCS 384 Final • Others?

  14. Your Management Skills Strengths: • Identify at least two of your strong management skills. Weaknesses: • Identify at least two weak management skills that you would like to work on improving this semester.

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