§ 5-64.1-3 Definitions. – As used in this chapter:
(1) "Board" means the certifying board for dietary managers.The board has authority over the rules and regulations of the certificationprogram for dietary managers.
(2) "Certified dietary manager" (C.D.M.) means to have entrylevel competency to perform the duties and responsibilities of a dietarymanager; that a person has training and experience, and has passed an entrylevel credentialing exam to document his or her competency after whichparticipation in continuing education to maintain competency.
(3) "Dietary manager" means a person who:
(i) Integrates and applies principles with education andtraining at an accredited school, college, or university in purchasing,personnel practices, supervision of people, budgeting and finance, menuplanning, and nutrition;
(ii) Directs and coordinates food service activities of ahospital, nursing home, or a related facility;
(iii) Confers with dieticians to ensure that menus anddepartment policies conform to nutritional standards and government andestablished regulations and procedures;
(iv) Reviews patient diet information and discusses requests,changes, and inconsistencies with patient, professional staff, and/or residentfood committee or council;
(v) Plans and coordinates through subordinate supervisors,standards and procedures of food storage, preparation, and service, departmentand equipment sanitation, employee safety, and personnel policies andprocedures;
(vi) Inspects food and food preparation and storage areaswith knowledge of health and sanitation regulations;
(vii) Tastes, smells, and observes food to ensure conformancewith recipes and appearance standards;
(viii) Attends meetings with employees, department heads,administration, and dieticians to discuss regulations, procedures, grievances,and recommendations for improving food service;
(ix) Computes operating costs for own information and forinformation of administration;
(x) In the absence of the dietician, a certified dietarymanager is responsible for the department; and
(xi) Oversees all therapeutic diets to be planned in writing,reviewed, approved, and dated by the qualified dietician.
(4) "Facility" or "institution" means an organization orcorporation such as hospitals, nursing homes, commercial and/or communityfeeding.
(5) "Managerial/supervisory experience" means that eightypercent (80%) of the individual's time is spent in a full-timemanagerial/supervisory capacity.
(6) "Person" or "individual" means an individual personwhether a resident of this state or not.
(7) "Registered dietician" means any person registered topractice dietetics as specified by the commission of registration of theAmerican Dietetic Association.
§ 5-64.1-3 Definitions. – As used in this chapter:
(1) "Board" means the certifying board for dietary managers.The board has authority over the rules and regulations of the certificationprogram for dietary managers.
(2) "Certified dietary manager" (C.D.M.) means to have entrylevel competency to perform the duties and responsibilities of a dietarymanager; that a person has training and experience, and has passed an entrylevel credentialing exam to document his or her competency after whichparticipation in continuing education to maintain competency.
(3) "Dietary manager" means a person who:
(i) Integrates and applies principles with education andtraining at an accredited school, college, or university in purchasing,personnel practices, supervision of people, budgeting and finance, menuplanning, and nutrition;
(ii) Directs and coordinates food service activities of ahospital, nursing home, or a related facility;
(iii) Confers with dieticians to ensure that menus anddepartment policies conform to nutritional standards and government andestablished regulations and procedures;
(iv) Reviews patient diet information and discusses requests,changes, and inconsistencies with patient, professional staff, and/or residentfood committee or council;
(v) Plans and coordinates through subordinate supervisors,standards and procedures of food storage, preparation, and service, departmentand equipment sanitation, employee safety, and personnel policies andprocedures;
(vi) Inspects food and food preparation and storage areaswith knowledge of health and sanitation regulations;
(vii) Tastes, smells, and observes food to ensure conformancewith recipes and appearance standards;
(viii) Attends meetings with employees, department heads,administration, and dieticians to discuss regulations, procedures, grievances,and recommendations for improving food service;
(ix) Computes operating costs for own information and forinformation of administration;
(x) In the absence of the dietician, a certified dietarymanager is responsible for the department; and
(xi) Oversees all therapeutic diets to be planned in writing,reviewed, approved, and dated by the qualified dietician.
(4) "Facility" or "institution" means an organization orcorporation such as hospitals, nursing homes, commercial and/or communityfeeding.
(5) "Managerial/supervisory experience" means that eightypercent (80%) of the individual's time is spent in a full-timemanagerial/supervisory capacity.
(6) "Person" or "individual" means an individual personwhether a resident of this state or not.
(7) "Registered dietician" means any person registered topractice dietetics as specified by the commission of registration of theAmerican Dietetic Association.
§ 5-64.1-3 Definitions. – As used in this chapter:
(1) "Board" means the certifying board for dietary managers.The board has authority over the rules and regulations of the certificationprogram for dietary managers.
(2) "Certified dietary manager" (C.D.M.) means to have entrylevel competency to perform the duties and responsibilities of a dietarymanager; that a person has training and experience, and has passed an entrylevel credentialing exam to document his or her competency after whichparticipation in continuing education to maintain competency.
(3) "Dietary manager" means a person who:
(i) Integrates and applies principles with education andtraining at an accredited school, college, or university in purchasing,personnel practices, supervision of people, budgeting and finance, menuplanning, and nutrition;
(ii) Directs and coordinates food service activities of ahospital, nursing home, or a related facility;
(iii) Confers with dieticians to ensure that menus anddepartment policies conform to nutritional standards and government andestablished regulations and procedures;
(iv) Reviews patient diet information and discusses requests,changes, and inconsistencies with patient, professional staff, and/or residentfood committee or council;
(v) Plans and coordinates through subordinate supervisors,standards and procedures of food storage, preparation, and service, departmentand equipment sanitation, employee safety, and personnel policies andprocedures;
(vi) Inspects food and food preparation and storage areaswith knowledge of health and sanitation regulations;
(vii) Tastes, smells, and observes food to ensure conformancewith recipes and appearance standards;
(viii) Attends meetings with employees, department heads,administration, and dieticians to discuss regulations, procedures, grievances,and recommendations for improving food service;
(ix) Computes operating costs for own information and forinformation of administration;
(x) In the absence of the dietician, a certified dietarymanager is responsible for the department; and
(xi) Oversees all therapeutic diets to be planned in writing,reviewed, approved, and dated by the qualified dietician.
(4) "Facility" or "institution" means an organization orcorporation such as hospitals, nursing homes, commercial and/or communityfeeding.
(5) "Managerial/supervisory experience" means that eightypercent (80%) of the individual's time is spent in a full-timemanagerial/supervisory capacity.
(6) "Person" or "individual" means an individual personwhether a resident of this state or not.
(7) "Registered dietician" means any person registered topractice dietetics as specified by the commission of registration of theAmerican Dietetic Association.
