The Healthcare Staffing Crisis: Creative solutions for today’s challenges

Course Expires December 7, 2025
Credits: 1.0 CPE
Accreditations: CDR, CBDM

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Discuss creative solutions that you can implement to improve efficiencies while still maintaining quality of care for your residents and patients!

This webinar is approved for 1.0 CEU for RDNs/NDTRs and CDMs.

Across the U.S. the staffing crisis is creating major challenges for the healthcare industry in many areas of practice and at multiple levels. With 23% of hospitals reporting a critical staffing shortage to the government, hospitals have seen a decrease of nearly 105,000 employees since February 2020. (1) What’s more, 61% of nursing homes are limiting new admissions and almost 73% are concerned they may have to close their facilities due to staffing challenges. (2)

Join Elaine Farley-Zoucha, RD, LMNT and Lyndel Schuster, MS, RD, as they lead a discussion focused on the staffing issues facing food and nutrition professionals in health care settings. To understand the shortage, Elaine and Lyndel will cite evidence-based resources that predicted RDN/NDTR and CDM staffing challenges that are based on numerous trends. Most importantly, the presenters will provide creative solutions for food service operations as well as proven strategies clinicians can implement to improve efficiencies while still maintaining quality of care for clients, residents and patients.

Note: If you purchase the live session, the recording is automatically added to your BDA account within a few days of the live event. To access the recording, sign into your BDA account at: and choose Webinars.

1 U.S. Department of Health, Human Services. COVID-19 reported patient impact and hospital capacity by state timeseries. Published online December 14, 2020.
2 Survey: Nursing homes still facing staffing & economic crisis. Accessed November 3, 2022.

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

  1. Identify trends that led to the current shortage of RDNs, CDMs and other healthcare professionals.
  2. Determine strategies to implement in the food service department to decrease staff burnout and improve workflows, while maintaining food quality.
  3. Implement strategies in the clinical setting to decrease staff burnout and improve workflows, while maintaining food quality.

This course is intended for: RDNs, NDTRs and CDMs

CDR Activity Number: Live: 173298 / Recorded: 173309

Activity Type: 171 Live Webinar/ 175 Recorded Pre-approved CPE

CPE Level: 2

Suggested CDR Performance Indicators:

  • 4.2.7 Identifies and implements a plan to address opportunities and challenges. 
  • 5.2.7 Suggests, develops or implements innovative programs, platforms, applications and technologies in order to meet the needs of audiences and the workplace. 
  • 7.4.4 Develops, modifies or implements strategies, techniques and tools for process or system improvement. 
  • 14.1.8 Develops, implements, monitors and evaluates strategies for efficient workflow.

Note: Numerous other Performance Indicators may apply.


This course has been approved by the Certifying Board of Dietary Managers (CBDM).

Hours: 1.0

Approval Number: 167280

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

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”.

 Elaine Farley-Zoucha, RD, LMNT was the founder  and CEO of EZ Nutrition Consulting, PC, which recently partnered with Health Technologies Inc -DiningRD. She has over 20 years of experience in Food Service Management, Culinary Arts, and Medical Nutrition Therapy. She began her career as a Dietetic Technician, Registered and Chef with an Associate Degree from Southeast Community College-Lincoln in Food Service Management, Culinary Arts, and Dietetic Technology. She completed her Bachelor of Science in Nutrition Science and Dietetics at the University of Nebraska – Lincoln and her internship at the University of Iowa Hospital & Clinics.

Elaine specializes in Food Service Systems, Geriatric Care, and Quality Management for long term care facilities. She is a certified instructor and proctor through the National Restaurant Association in Serv Safe® – Food Safety and Sanitation program.  Elaine is a national speaker and author on Long Term Care regulations and Food Service Systems.

Elaine discloses that she is a stock shareholder for Health Technologies, Inc., however, she certifies that no conflict of interest exists for this program.


Lyndel Schuster, MS, RD is the Director of Account Management at Dietitians On Demand. Lyndel began her career in a variety of clinical and long-term care settings, and since then has also worked in academia, telehealth, corporate wellness, medical nutrition sales, and staffing industries as the nutrition expert. In her current role at Dietitians On Demand, Lyndel is motivated by providing registered dietitians with opportunities to advance their practice and elevate the dietetics profession. At Dietitians On Demand, Lyndel also enjoys presenting on topics related to career development and is the co-host of the Dietitians Only podcast from Dietitians on Demand. 

Lyndel certifies that no conflict of interest exists for this program.





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"By making this a CPE program, it actually gives credit for the amount of time and education needed with knowing the facility's policies and procedures are current and 'best practice'."
- Brenda Richardson, MA, RDN, LD, CD, FAND
Policy & Procedure Manual: For Nutrition and Food Service in Healthcare Facilities, 2019 Course

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