Lesson 1 Worksheet

Lesson 1 Worksheet Nutrition and Foodservice Professional Training Program
Instructions: Complete and submit this worksheet by uploading it into Blackboard for your UND instructor to
review and grade.
There are four (4) sections in this worksheet:
(1) In Your Own Words: Questions that you answer in your own words (short answer)
(2) CDM Math: Professional problems or calculations using numbers or formulas
(3) Ethics Check: A scenario or question related to professional ethics
(4) Project/s: Hands-on projects to deepen your understanding of the course
In Your Own Words

You have been assigned an RD instructor at the University of North Dakota who will be evaluating your
Worksheets. In your course welcome letter, you received information about your UND instructor. You can
always find this information in your Blackboard course as well, by clicking on the ‘instructor’ button on the left
side menu. So that you can correspond better, your instructor would like to know about you, too.
1. Introduce Yourself
Write a paragraph about why you are taking this course and submit this paragraph to your UND
instructor.
a. Let your instructor know why you are taking the course.
b. What you expect to learn and what your goals are.
c. How do you think it might help you with your professional growth?
d. What is your current position?
e. Include anything special you would like your instructor to know; professionally or
personally about you.
f. Include any questions you have about your instructor.
University of North Dakota Nutrition & Foodservice Professional Training Program©2020

2. Describe Your Facility

To help your instructor know more about your position, facility, and department, give her a description
of the facility where you are working and completing your field experience hours.
Give a “picture in words” of where you work. Please include the following information about your
facility in your report:
a. history, when it was built, size (number of beds), classification or type
b. location of your facility
c. present owners and/or management company
d. facility improvements and activities
e. the number of employees (total and number in foodservice)
f. number of clients you serve
g. what makes your facility a good place to work?
h. why are you proud to work there?

3. Assessment of Available Resources

You will find the materials and books that you received for this course are the foundation of a good
reference library. Prepare a list of the books, diet manual, journals, and trade magazines that are
currently available for your use. Ask your interdisciplinary team or RDN to help you find these
resources in the facility.
Available Resources
TITLE AUTHOR COPYRIGHT DATE
FACILITY DIET MANUAL – TITLE
a. Are your resources current/up to date?
b. How valuable are they to you as a resource?
c. What additional references would you like to add to your library? Identify at least four
references you would like to add and your plan for obtaining them in the next two years.

Title Author or Publisher Cost Plan for
Purchasing/Obtaining
1.
2.
3.
4.
CDM Math: Your Plan to Complete Requirements for the CDM, CFPP Credential
Use this Timeline to Achieve Your CDM, CFPP Credential to create goals and due dates for your course. You will
check in with your UND instructor throughout the course about your timeline progress and adjust accordingly.
The Association of Nutrition & Foodservice Professionals (ANFP) requires that we have a record of student
activity in the course by time spent in classroom and field experiences.
● 120 classroom hours are required throughout the course.
o Classroom time refers to the time that you spend reading, viewing PowerPoints, doing
vocabulary words and ‘Testing Your Knowledge’ questions related to the assignment.
o You should spend approximately 8-9 hours per lesson on classroom time
At the end of each Lesson, there is a Student Learning Record. You will keep a record of your classroom hours
for each lesson. It is a requirement to submit this form with each lesson.
Sample: Student Learning Record

Classroom
Activity
Hours
Review: Learning Guides & Lesson
Overview
Read & Learn: Chapters &

Resources
Watch & Listen: PowerPoints
Test Your Knowledge-Quiz

Complete & Submit: Worksheet

Classroom
Activity
Hours
TOTAL HOURS FOR THIS LESSON
TOTAL HOURS FOR YOUR COURSE
Timeline to Achieve Your CDM, CFPP Credential: You have a one-year timeline to use to
complete your course. To complete in one year, you need to establish a timeline for your education.
Sit down with your calendar and PLAN dates for your coursework by completing the Goal/Due Date cell (see below in
yellow). Submit your tentative Goal/Due Date Timeline as part of your Lesson 1 Worksheet.
Fill in the following dates: Course Start Date: _____________Course Expiration Date: ______________
Goal/ Due Date Classroom & Field REQUIRED STUDENT TASKS Actual Hours &
Experience Hours Completion Date
Lesson 1 Become an ANFP student member

to reduce future fees
Lesson 2
Lesson 3
Lesson 4
Take and pass Exam 1 – Submit Exam Request for Exam 1

Lesson 5 (Lesson 5) to und.courses@und.edu
Lesson 6
Lesson 7
Lesson 8

Goal/ Due Date Classroom & Field REQUIRED STUDENT TASKS Actual Hours &
Experience Hours Completion Date
Lesson 9 Submit Exam Request for Exam 2

(Lesson 11) to
und.courses@und.edu
Lesson 10
Take and pass Exam 2 –

Lesson 11
Lesson 12
Lesson 13
Lesson 14
Lesson 15
Lesson 16 Submit Exam Request for Exam 3

(Lesson 17) to
und.courses@und.edu
Take and pass Exam 3 –

Lesson 17
Study for national Register and pay exam fees for the
credentialing exam National Credentialing Exam at
www.cbdmonline.org
Study for national Confirm registration for the

credentialing exam national credentialing exam and
exam schedule with CBDM
Take and pass the Exam Date:

national credentialing
exam offered by CBDM
Become a member of ANFP, and Membership Date:
begin using the CDM, CFPP
credential
Ethics Check:
1. Academic Integrity
Students must complete their own work with honesty and integrity. Copying another student’s work, copying
from the internet, copying from the textbook or work not exhibiting these qualities is defined as scholastic

dishonesty. Scholastic dishonesty will result in dismissal from the course. By submitting this worksheet, you
are pledging to complete all work with academic integrity.
2. Code of Ethics:
Read and reference the CDM, CFPP Code of Ethics (codeethics.pdf (cbdmonline.org). Use a + to indicate if an
activity is within the Code of Ethics. Use a – to indicate if an activity is in violation of the Code of Ethics and, if
it is – determine the Principle Number from the Code of Ethics that is being violated.
Activity Within Code Code of Ethics

of Ethics (+)
Principle
Violation (-) Number
A person finishes the coursework to become a CDM, CFPP but does not
take the credentialing exam. She starts using the CDM, CFPP credential
anyway.
A CDM, CFPP is asked at a church meeting about a client at the nursing

home in which he works. He gives no information about the client.
The person asking is a good friend of the client
A CDM, CFPP interviews a few candidates for a job opening. All but
one of the candidates is from Africa. Even though the one candidate
from Africa is more qualified, she hires the less qualified person born
and raised from the United States
3. HIPAA Violations:
Read and reference the HIPAA Regulations Microsoft Word - MO02PBf_pdf.rtf (hhs.gov) . Use an(+) to indicate
that the professional activity is in compliance with HIPAA Regulations. Use an (–) to indicate that the
professional activity is violating HIPAA Regulations.
_____The CDM and RN are discussing private health information in public areas of the hospital, including the lobby of a
hospital, an elevator or the cafeteria.
_____The CDM includes private health information in an email sent over the Internet to the Registered Dietitian.
_____One member of the Nutrition Care Team tears the client nutrition care card into 4 pieces and throws it away in a
garbage can before getting on the elevator.
_____The client has requested to receive electronic copies of his medical records. The records are sent to the client.
_____ A nurse has access to private health information for the clients in his/her unit but not for any clients that are not
in that unit. She asks you to see the medical record “check something quick” on another client not in her care. You, as
the CDM, says no you cannot.
Project: Meet with Your Administrator

Make an appointment with your administrator to talk about the organization of your facility. To better
understand how the organization chart, mission statement, and code of ethics work together, we ask you to
visit with your administrator about them. Along with a discussion of these three tools, the assignment also
asks you to determine and discuss any federal, state, or local regulations that affect the foodservice
department.
This meeting can be worthwhile for you and your administrator. However, you need to plan what you want to
discuss and prepare your questions. Having a plan will always make you feel more relaxed and confident
during the meeting. To prepare yourself for this meeting, you may want to check your facility website for the
mission statement, organization chart, and code of ethics before the meeting from the facility website.
Here is a suggested outline for the meeting:
1. Start by telling your administrator about yourself and the course you are taking. Your administrator will be
anxious to see your progress.
2. Let your administrator know that there are other times throughout this course when you will be asking for
information pertaining to the facility.
3. What are the relationships among departments? Is there an interdisciplinary team approach?
4. You will want to discuss the purpose of the mission statement. How does it affect the decisions made for
the facility? The clients? The employees? Board of Directors? What is the interaction between the Board of
Directors and the facility?
5. A code of ethics and HIPAA laws have many implications for everyone in a facility — for the administration,
clients, and all employees. What is their effect on you and the employees in the foodservice department?
6. You may want to ask for information about the history of the facility and an outline of recent improvements
or future plans.
7. Thank the administrator for his or her time and help and follow up with a written thank you note or email.
Summary of Meeting

● Summarize and discuss the mission statement, organization chart and code of ethics with your report.
In addition, summarize the discussion overall with the administrator.
● Let your instructor know if the meeting was helpful — and if so, how.
Summary of Meeting:
Administrator’s name and title:____________________________________________________
Date of Meeting: ________________________________________

Project: Interview other IDT Members
As a CDM, you will be working with other members of the interdisciplinary team (IDT) to provide effective care
to your clients.
A. Select team members from the following list and conduct three (3) interviews:
Required as one of your interviews: A Registered Dietitian/Nutritionist
Choose two (2) other professionals: Physician, nurse practitioner, physician’s assistant, registered nurse,
licensed practical nurse, social worker, physical therapist, activities director, occupational therapist, speech
pathologist, and pharmacist.
Include in your Summary Report:
1. Discuss the education, certifications and/or license of each professional
2. Discuss with detail ways that you can/could collaborate and work with these professionals as
members of your team.

Registered Dietitian Nutritionist Interview
Name: ______________________________
What are the educational and training background requirements for your profession?
What professional qualifications are required for your present position?
Are you required to belong to (or do you belong to) a professional organization? If so, which one? What are
the benefits of belonging to this organization?
How can I, as the supervisor of the foodservice department, coordinate with your position/profession to
furnish care or improve the quality of care and service for the clients in our facility?
Do you have any questions about my role in the foodservice department?
Are there projects that our two departments could cooperate on to furnish better care for the clients in our
facility? For example, would an in-service involving both departments be beneficial?

IDT Interview #2:
Name: ______________________________Profession/Credentials: _________________________________

IDT Interview #3:
Name: ______________________________Profession/Credentials: _________________________________

Summary: IDT Interviews
A. Discuss the Certifications of Team Members:
B. Describe Communication, Collaboration and Teamwork Opportunities:
C. State Future Collaborative Activities:

Project: Summary and Application of Journal Article
Professional journals and trade magazines can be a great source of new information for you. Select an article
from the following resources: “Today’s Dietitian”, “Nutrition & Foodservice Edge Magazine”, “Foodservice
Director”, “Journal of the Academy of Nutrition and Dietetics”, etc. Many of these can be accessed online.
A. Choose an article of interest and that applies to your current facility or future career goals and write a
brief report on the article.
Name of the Professional Journal Title of the Article Author and Date of Article
It is not necessary to copy the entire article or submit it with the worksheet.
B. Summarize the article. Use enough details so that your UND Instructor feels like they read the article
themselves.
C. How does the information in the article apply to your department and the tasks of a CDM? If you are
not currently working in the field, apply the information to future career goals.

Student Learning Record
Instructions: Complete the Student Learning Record. The Association of Nutrition & Foodservice
Professionals (ANFP) requires that we have a record of student activity in the course by time spent in
classroom experiences.
● 120 total classroom hours are required for completion of the course.
You are required to submit this Student Learning Record.

By submitting this form, you are verifying that you are submitting your own work.
Student Learning Record

Classroom
Activity
Hours
Review: Learning Guides & Lesson
Overview
Read & Learn: Chapters &

Resources
Watch & Listen: PowerPoints
Test Your Knowledge-Quiz

Complete & Submit: Worksheet
TOTAL HOURS FOR THIS LESSON
TOTAL HOURS FOR YOUR COURSE
Classroom time refers to the time that you spend reading, doing vocabulary words and ‘Testing Your Knowledge’ questions
related to the assignment. It doesn’t need to be exact, just an estimate.
Lesson 1 Checklist
✔ This completed worksheet

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Lesson 1 Worksheet Nutrition and Foodservice Professional Training Program

In Your Own Words

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

2. Describe Your Facility

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

3. Assessment of Available Resources

TITLE AUTHOR COPYRIGHT DATE

FACILITY DIET MANUAL – TITLE

a. Are your resources current/up to date?

b. How valuable are they to you as a resource?

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Sample: Student Learning Record

Read & Learn: Chapters &

Watch & Listen: PowerPoints

Test Your Knowledge-Quiz

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

TOTAL HOURS FOR YOUR COURSE

Lesson 1 Become an ANFP student member

Take and pass Exam 1 – Submit Exam Request for Exam 1

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Lesson 9 Submit Exam Request for Exam 2

Take and pass Exam 2 –

Lesson 16 Submit Exam Request for Exam 3

Take and pass Exam 3 –

Study for national Confirm registration for the

Take and pass the Exam Date:

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Activity Within Code Code of Ethics

A CDM, CFPP is asked at a church meeting about a client at the nursing

Project: Meet with Your Administrator

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Here is a suggested outline for the meeting:

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Administrator’s name and title:____________________________________________________

Date of Meeting: ________________________________________

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Required as one of your interviews: A Registered Dietitian/Nutritionist

Include in your Summary Report:

1. Discuss the education, certifications and/or license of each professional

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

What professional qualifications are required for your present position?

Do you have any questions about my role in the foodservice department?

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

What professional qualifications are required for your present position?

Do you have any questions about my role in the foodservice department?

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

What professional qualifications are required for your present position?

Do you have any questions about my role in the foodservice department?

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

A. Discuss the Certifications of Team Members:

B. Describe Communication, Collaboration and Teamwork Opportunities:

C. State Future Collaborative Activities:

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Student Learning Record

You are required to submit this Student Learning Record.

Student Learning Record

Read & Learn: Chapters &

Watch & Listen: PowerPoints

Test Your Knowledge-Quiz

TOTAL HOURS FOR THIS LESSON

TOTAL HOURS FOR YOUR COURSE

✔ This completed worksheet

University of North Dakota Nutrition & Foodservice Professional Training Program©2020