Evaluating Human Resources and Financial Management Responsibilities of Clinical Nutrition Managers

-

This Academy of Nutrition and Dietetics study looks at defining the clinical nutrition manager’s (CNM) responsibilities in managing human and financial resources. This also includes determining educational needs and provides a “demographic profile for practicing CNMs.”  89% of participants reported being very involved in the management of human resources, especially with motivating staff and “identifying non-compliant behavior of staff.”   Looking at the less frequently done tasks, few CNMs reported spending time creating job descriptions for their staff.  The self-reported competency level was 23.7% competent, 46.5% proficient, 29.8% expert.  A major reason for the difference in task frequency is varying hospital sizes where the CNM works.  In summary, the results showed the most common job responsibilities are managing clinical operations, providing leadership to clinical nutrition services and/or foodservice operations, motivating staff, providing MNT to clients/patients, and managing foodservice operations.
            The most surprising aspect of this study was the self-reported competency level of the clinical nutrition managers.  Only 46% thought they were proficient even though the article said the average length of time being a CNM in their current position was 10.5 years. 60% of the respondents also had a masters degree, making it even more shocking that they do not feel like they are competent.  I think this feeling of not being competent may stem from the importance of dietitians having to prove their worth in the medical field. Feelings of not being taken seriously as an important asset as a medical professional may be a reason for this lower than expected percentage.  Overall, the study did a good job helping to define what a clinical nutrition manager does and gives a better idea of their scope of practice.
 -D.G.
Howells, A. , Sauer, K., Shanklin, C. "Evaluating Human Resources and Financial Management Responsibilities of Clinical Nutrition Managers." J Acad Nutr Diet. 21 March 2016. doi: http://dx.doi.org/10.1016/j.jand.2016.02.006http://dx.doi.org/10.1016/j.jand.2016.02.006

Comments

Post a Comment

Popular posts from this blog

Are All Sugars Created Equal?

-
Image
Are All Sugars Created Equal?  I think one of the most confusing nutrition topics for people is sugar. With so many conflicting stories out there, it’s difficult to separate the facts from the fiction. Not to mention, the types of sugars are endless. How do we know what’s best for our bodies? White or brown sugar? Cane or raw? Should we just go with Stevia instead? Is it even okay to consume artificial sweeteners? Should we avoid foods with high amounts of natural sugar in them? Each answer only seems to lead to another question!  Let’s start off with distinguishing the purpose of sugar in the first place. Do our bodies even need it? The short answer is yes! Sugars are carbohydrates (what we commonly call “carbs”), one of the three main macronutrients that our bodies need for fuel to function and survive. One of the major ways to categorize sugar is by separating the “natural” sugars from the “added” sugars. Natural sugars are, well, naturally found in foods. They give us the energy th
Read more

Milk Mythbusters

-
Image
Just like with any nutrition topic, the facts about milk can become convoluted pretty quickly. Whether you drink milk for the protein, the nutrients, the flavor, or just like to switch it up, there are pros and cons to every kind. Here are some quick nutritional facts about each type to help you decide which is best for you. Animal-Based Milks  Whole Milk: The original diary drink. It gets a bad rap, but what whole milk has going for it, is that it’s in its proper nutritional form. Whole milk contains all of its original fat-soluble vitamins, A, E, D, & K, along with the fat to help you absorb them all. It also has the proper concentrations and ratio of polyunsaturated fatty acids, or your omega-3s and omega-6s, so that they are metabolized as they should be. The downside is that whole milk is calorically dense, meaning that a little goes a long way. You don’t need much to get what you need, so just don’t overdo it!  2% Milk: The fat content of 2% milk is about half of that in who
Read more