Nutrition and Food Service Management

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The Level 2 student is required to do an online mentorship, perform regular research reviews, and produce client case studies showing that they can actually deliver results. Professional Practice I Description: Problem Solving in Nutrition and Food Description: Train caregivers or other non-medical personnel. The pace that seems to work best for most of our students is completing one chapter per week.

About the Program

Our Food & Nutrition Philosophy

We do not publish trans fat content because it would almost always be zero, as we do not use any ingredients containing partially hydrogenated oils. When we analyze our recipes we do not include discarded trimmings or marinade that is not absorbed. When alternative ingredients are listed, we analyze the first one suggested.

Optional ingredients and garnishes are not included in our nutrition analysis. When a recipe delivers 20 percent or more of the Daily Value of a key nutrient, we list it as a nutrition bonus. Carbohydrate Servings and Diabetic Exchanges: Carbohydrate Servings and Diabetic Exchanges are listed as part of the nutrition information that accompanies each recipe on eatingwell.

That information is not listed in the magazine due to space limitations. All of our recipes are developed taking into consideration specific target goals for calories and sodium see chart below. We have also created specific targets for some special diets including heart-healthy diets, diabetes appropriate diets and more. Below is a more detailed guide to our recipe tags that can help meet many different dietary needs.

Recipes with this tag do not contain egg or egg-containg products or ingredients. Recipes with this tag do not contain peanuts and all varieties of tree-nuts, nut butters and nut-containing ingredients. Recipes with coconut are allowed to have this tag. Even though coconut is technically a tree nut, it is responsible for very few allergic reactions.

However, talk to your doctor before eating coconut if you have a tree-nut allergy. Recipes with this tag contain at least 20 percent of the daily value of calcium mg or Vitamin D 80 IU per serving.

Recipes with this tag are low in calories and are consistent with recommendations for average carbohydrate intake per meal about carbohydrate servings per meal. They also meet our heart-healthy criteria for saturated fat and sodium. They may have slightly different nutrition criteria, but the recipes have been reviewed by Registered Dietitians and developed to be appropriate for a diabetic diet.

They are limited in calories, carbohydrate, saturated fat, total fat and sodium. Recipes with this tag do not contain wheat, barley, rye or other ingredients derived from those grains. Coaches who our readers, clients, and customers can trust. And the other nice thing is there are no CEUs or requirements to maintain your certification beyond taking the exam every two years. In fact, I wish every dietitian would find their way to this program and get involved. If they do, the course is usually too general to be of any use in the field.

The best dietitians, physicians, trainers, and coaches make lifelong education an important priority. If you want letters and a rubber stamp, there are organizations for that. However, I should mention that we are recognized as a continuing education provider by the top fitness and nutrition organizations in the world see below. This means that, if you are certified by any of the groups listed above, CEUs are guaranteed upon successful completion of the course.

I should also note that a host of additional organizations accept our course on a one-off basis. For these, graduates from our program submit a summary of the course and their certificate for review. You can take as much time or as little time as you like. The pace that seems to work best for most of our students is completing one chapter per week.

That means reading the chapter, reviewing the online video, answering the workbook questions, reviewing the FAQ, and writing the question exam. If you follow that structure, you can expect to spend hours per week on the certification materials.

While the platform hosts our educational videos, FAQs, and online quizzes one per chapter , it also encourages and tracks your progress.

In the end, we built the online platform ourselves based on the best practices of distance-based education. Most students find it the perfect blend of flexibility and accountability. And the proof is in our graduation rate, which is well above the industry standard.

And, in case you missed the video above, here are some thoughts from a few of the top coaches in the industry:. Most health and fitness professionals are allowed to make nutrition recommendations to otherwise healthy clients. So even without the Precision Nutrition Certification, most folks can make nutrition recommendations. Nutrition science is dynamic, new discoveries are made almost daily. This is great for you since we just released our third edition. Remember, every chapter has an awesome video like this, to go along with the text.

Registration is limited to a specific period and group size is limited. This ensures we can support you in your learning.

To get an early bird chance at registration — because the program does usually sell out within 24 hours —please sign up for the presale list below. To learn more about the course, and to get on the Level 1 Certification presale list , which gives you a chance to register early, 24 hours before the general public, sign up below.

Add your name to the presale list. If you're interested in the Level 1 Certification, we strongly recommend you join the presale list below. Spots are limited and open just twice per year. The Precision Nutrition Level 1 Certification: By John Berardi, Ph. For more about the program, check out the frequently asked questions below. But, first, watch this short video; it provides a full breakdown of the program, including interviews with renowned coaches like Eric Cressey, Molly Galbraith, Adam Lloyd, and Jon Goodman: And everyone here at Precision Nutrition is really excited.

This latest version of the program includes: So something is missing, and that something is nutrition coaching. I mean exactly that: What results can I expect when I integrate nutrition coaching into my practice?

And the best performers are losing up to pounds in 12 months. The Precision Nutrition Certification is a massive step in that direction. For more on the kinds of results you can expect, check out this video: A student of nutrition , going on to complete my Ph. A competitive physique athlete , winning the Mr. USA title in A personal trainer , running a successful training business in Miami. A researcher with studies published in peer-reviewed academic journals. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.

Sample of reported job titles: Find occupations related to multiple tasks. Hot Technology — a technology requirement frequently included in employer job postings. Find occupations related to multiple detailed work activities. Bureau of Labor Statistics wage data and employment projections. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.

Department of Labor Related Sites. Tasks 5 of 22 displayed. Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards. Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling. Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.

Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client. Plan, conduct, and evaluate dietary, nutritional, and epidemiological research. Write research reports and other publications to document and communicate research findings.

Purchase food in accordance with health and safety codes. Manage quantity food service departments or clinical and community nutrition services. Coordinate diet counseling services. Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs. Inspect meals served for conformance to prescribed diets and standards of palatability and appearance. Select, train, and supervise workers who plan, prepare, and serve meals.

Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals. Prepare and administer budgets for food, equipment, and supplies.

Plan and prepare grant proposals to request program funding. Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching. Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.

Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public. Develop policies for food service or nutritional programs to assist in health promotion and disease control.

Coordinate recipe development and standardization and develop new menus for independent food service operations. Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units. Bodyweight measuring scales — Hydrostatic weighing machines; Upright scales Calorimeters — Metabolic carts Desktop computers Electronic blood pressure units — Automated blood pressure cuffs Glucose monitors or meters — Glucometers Impedance meters — Bioelectric impedance machines Mercury blood pressure units — Manual blood pressure cuffs Metabolic disorder breathalyzer monitor or meter — Ketone meters Notebook computers — Laptop computers Personal computers Personal digital assistant PDAs or organizers — Personal digital assistants PDA Physiological recorders — Wearable fitness monitors Skinfold calipers.

Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Biology — Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. Medicine and Dentistry — Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures. Psychology — Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.

Therapy and Counseling — Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.

Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Chemistry — Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo.

This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods. Clerical — Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology. Reading Comprehension — Understanding written sentences and paragraphs in work related documents.

Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Speaking — Talking to others to convey information effectively. Coordination — Adjusting actions in relation to others' actions.

Instructing — Teaching others how to do something. Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do. Writing — Communicating effectively in writing as appropriate for the needs of the audience.

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