Providing Food and Nutrition Services During a Pandemic: A Primer for Professionals Course

Credits: 11 CPEs for CDR, and 3 General CE and 3 Sanitation CE for CBDM
Course Expiration: June 5, 2023
Professional Approvals: CDR, CBDM
Availability:Currently Available
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Top experts in the field of nutrition share their expertise on how to handle food and nutrition services during a pandemic including information on regulatory changes, menu planning, food production, food delivery, clinical nutrition care issues and more!

This course is based on a series of recorded webinars and references/resources. The link to the webinar series is included in the course document. There is no hard copy book. Use the option “CPE Additional Certificate” to order.

Course Description

In the late winter/early spring of 2020, the novel corona virus (known as COVID-19) appeared in Asia and Europe, and then the United States (US) and eventually most countries in the world. This highly contagious and potentially deadly infection resulted in massive changes to health care delivery and the economy of the US. As the pandemic moved rapidly into the US, it affected certain regions more than others, but required readiness to react on the part of the entire nation. Elderly patients and those with multiple comorbidities, including diabetes, hypertension, and class III obesity, were found to have more complications and a higher rate of fatalities. Congregate living facilities, including skilled nursing facilities and correctional facilities became the sites of large outbreaks, which caused increased scrutiny by regulatory agencies.

Nutrition and food service professionals across the health care delivery system were suddenly tasked with dealing with a multitude of issues that included, but were not limited to staff shortages, supply-chain issues, new infection control measures, significant and rapidly changing regulations and regulatory guidance, and nutritionally-compromised residents with an infection with no known vaccine, treatment, or cure. The Centers for Medicare and Medicaid Services (CMS) required cessation of communal dining and activities as well as restricted visitation by family members and friends in the post-acute care facilities they regulate.

This CPE program is composed of short, informative webinars researched and delivered by experts in the field of nutrition in post-acute care facilities. The webinars provide information on regulatory changes, safe and efficient menu planning and food delivery, clinical nutrition care issues, and information on working remotely. Please note that information about COVID-19 has been changing over time. The information provided in each webinar and the CPE course was the best information available at the date of each recording and could apply to other bacterial or viral outbreaks that occur in the future.

A case-study based CPE exam helps the listener to understand the information presented and apply it to their work setting. 

This self-study course is an excellent compilation of information from renowned experts in the field.  The course pulls all the current resources together including evidence-based practices and guidance from key regulatory agencies.
- Kathy Weigand, RDN, CSG, LDN
Providing Food and Nutrition Services During a Pandemic: A Primer for Professionals Course
This self-study course includes excellent information on varied topics that are applicable to multiple venues and level of practitioners.
- Katy Adams, MDA, RD, CSG, LD
Providing Food and Nutrition Services During a Pandemic: A Primer for Professionals Course

After completing this continuing professional education course, the learner should be able to:

  1. Stay current of, complies with and models national, state, and local legislation, policies, and standards as they apply to the 2019/2020 COVID-19 pandemic.
  2. Recognize the environmental implications of COVID-19 and related compromised health conditions and identify and implement required preventive action for safety of individuals in post-acute care settings.
  3. Apply medical nutrition therapy in disease prevention and management of post-acute care patients and those who have been exposed to or are COVID-19 positive.
  4. Develop menus in consideration of production and service capabilities of facility and staff during a pandemic.

This course is intended for: RDNs, NDTRs and CDMs

CDR Activity Number: 156078   Self Study Activity Type: 720 Printed
CPE Level: II

Suggested CDR Performance Indicators:

  • 1.5.1 Stays current of, complies with and models national, state, and local legislation, policies, and standards
  • 7.3.1 Recognizes the environmental implications of infectious diseases, compromised health conditions and outbreaks and identifies and implements required preventive action for public safety
  • 8.1.5 Applies medical nutrition therapy in disease prevention and management
  • 13.2.4 Develops menus in consideration of production and service capabilities of facility and staff

Note: Numerous other CDR Performance Indicators may apply.

CBDM

This course has been submitted for approval by the Certifying Board of Dietary Managers (CDBM).

Hours: 3 Sanitation and 3 General CE

Approval Number: 165472

Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org.

CDMs are to retain a copy of the certificate of completion in the event they are audited.

From CBDM: “All CBDM Prior Approved programs are subjected to the CE hour limitations for a program type as defined by CBDM policy. For more information, please refer to The CBDM Guide to Maintaining your Credential”.

Webinar Presenters:

Brenda Richardson, MA, RDN, LD, CD, Anna de Jesus, MBA, RDN, Candace S. Johnson, RDN, CSG, FAND, Suzanne Quiring, RD, Pam Brummitt, MA, RD, LD, Sue Linja, RDN, LD, Mary Litchford, PhD, RDN, LDN, Liz Friedrich, MPH, RDN, CSG, LDN, FAND, NWCC