Management in Dietetics: Are We Prepared for the Future?

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Cluskey, M, Gerald, B., Gregoire, M. Management in dietetics: Are we prepared for the future?
J Acad Nutr Diet. 2012; 107(3); S34-S37.

Management is no longer associated with just business.  Many food and nutrition professionals have managerial tasks related to their positions, such as human resource management duties, budgetary and supervisory duties.  The traditional definition of management includes activities such as “organizing, planning, leading and monitoring, with emphasis on supervision of work”.  Peter Drucker, the father of modern management, suggested that management skills need to advance to involve setting goals, motivating, training, communicating, and measurement of outcomes.
Producing positive outcomes are necessary in healthcare organizations, academic institutions, nonprofits, as well as community service organization and need to be properly managed. Therefore, dietitians working in these organizations must be able to serve not only as dietitians but as managers. Dietitians with managerial experience are more likely to receive higher wages.  Food and nutrition employers suggests that management skills including creativity, critical thinking and flexibility will be in demand in the future.  With this increased demand, educational competencies may need to be modified or implemented to advance management as a central part of professional practice.

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