Exploring the Roles of Registered Dietitian Nutritionists in Food Service Management Practice Settings and the Established Guidelines That Aid in Assessing Competency

Abstract

A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE in Dietetics and NutritionBackground: Registered dietitian nutritionists (RDNs) are highly qualified professionals to manage food service operations, yet only 3% of RDNs work in food service management. Objective: The objective of this research is to determine what established guidelines, training, certifications, and advanced degrees RDNs working in management of food and nutrition systems (MFNS) use to develop their level of expertise. Methods: RDNs who are members of the Academy of Nutrition and Dietetics Management of Food and Nutrition Systems Dietetic Practice Group were invited to participate in a survey to assess characteristics of current RDNs working in MFNS, and to determine resources, training and certificates that develop their level of expertise. Participants were also invited to express their views on how the role of an RDN has changed now that a graduate degree is required to earn the RDN credential. Results: Of 29 respondents, 86.2% have earned a master’s degree or higher. Only 13.4% said they were “familiar” with the Revised 2021 Standards of Professional Performance in MFNS, and none said they were “very familiar.” Most agreed or strongly agreed that supervised experiential learning (89.6%) and competency-based education (65.5%) helped prepare them for their current positions. Additional certifications and resources that respondents most-commonly cited include ServSafe Certification (24%) and practice group resources (24%). Conclusion: Supervised experiential learning and competency-based education serves as a foundation that prepares future RDNs that are interested in pursuing a career in Management of Food and Nutrition Systems. Participating in foodservice organizations and certifications related to leadership, management, and food service aid in developing a level of expertise