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Instructor/Facilitator: Julie Zikmund
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Biography: Julie Zikmund, MPH, RDN has over 30 years of work experience in the areas of nutrition and public health and has mentored many students from CDM, CFPPs to RDN students. She has been part of the faculty at the University of North Dakota since 2000. Julie is currently the Associate Director in the Office of Extended Learning at the University of North Dakota. Her new scope of work involves online learning courses for all types of learners, including the training of CDM, CFPPs across the nation through the University of North Dakota. In her professional career, she has worked in a wide variety of practice settings, but seeing budding students grow into competent professionals has been the most rewarding and impactful part of her career. She believes in building a legacy for other nutrition professionals to follow. Julie graduated with her bachelor's degree in 1992 from the University of North Dakota and earned her Master's degree in Public Health from Tulane University in 2000. |
Classes or Events by this instructor or facilitator
Budgeting 101: Managing Capital Purchases
Budgeting 101: Managing Capital Purchases helps you understand the steps in making a capital purchase, establish checklists and repair/preventive maintenance log, and preparing a capital budget requisition for approval.
January 1, 2021 to January 1, 2027
Budgeting 101: Managing the Foodservice Budget
Budgeting 101: Managing the Foodservice Budget provides an overview of the budgeting process, formulas to determine profit/loss, and learning the differences between the operating and capital budgets.
January 1, 2021 to January 1, 2027
Budgeting 101: Menu Management Math
Budgeting 101: Menu Management Math helps the manager determine menu costing in the foodservice operation, estimate and calculate labor costs, and project food budget increases.
January 1, 2021 to January 1, 2027
Budgeting 101: Skills for Effective Foodservice Budgeting - The Complete Course
This course combines all four of the topics of the individual Budgeting 101 into one longer course. In addition, you will have some added "real life" applications of the concepts learned to enhance your budgeting skills in your own facility. There are projects that you will complete to become more efficient in the overall budgeting process.
January 1, 2021 to January 1, 2027
Budgeting 101: Using the Menu to Control Costs
Budgeting 101: Using the Menu to Control Costs helps you list the determinants in menu costing, management tools that impact nutrition supplements, taste testing of menu products and determining a make or buy decision.
January 1, 2021 to January 1, 2027
CDM Exam Coach
Have you taken the CDM Credentialing Exam and not passed? Then this course is designed for you. This course provides an in-depth review of each of the 5 content areas found on the CDM Credentialing Exam. This is a self-guided course with a variety of learning activities, focused chapter summaries, additional practice with math questions, hundreds of multiple-choice exam questions to practice your test taking skills, test taking techniques, stress management skills and exam question dissection.
January 1, 2025 to January 1, 2028
CMS F-Bombs
CMS F-Bombs will help you identify the Centers for Medicaid and Medicare Services (CMS) Long-Term Care (LTC) regulations and survey guidance for food & nutrition services departments, manage your department's competencies for a successful survey, and describe why regulations are needed.
January 1, 2025 to January 1, 2028
Create a Great Plate: Nutrition at Every Bite
Create a Great Plate discusses the latest changes to the Dietary Guidelines for Americans 2020-2025 and how they are used to develop MyPlate. Create a Great Plate will help you use both of these to plan meals for populations by investigating healthy eating and diversifying/customizing menus for a variety of settings.
January 1, 2021 to January 1, 2027
Cross Contamination
Cross-Contamination will help you identify how cross-contamination happens, ways to reduce cross-contamination, and how to keep foods safe for service.
January 1, 2021 to January 1, 2027
Dementia and Nutrition
Dementia and Nutrition explores the stages, types, and complications common with dementia. It will also look at how dementia impacts nutrition status and caring for the nutritional needs of clients with dementia.
January 1, 2021 to January 1, 2027
Did You Know I Can Say "No" - Dining Rights
Did You Know I Can Say "No" - Dining Rights will help you identify the rights of residents, effective techniques to "soften" the "No," and explore common resident rights violations.
January 1, 2025 to January 1, 2028
Dietary Manager Exam Review Course
Exam Review Course is for those eligible to sit for the national CBDM credentialing examination to refresh their knowledge and skills prior to taking the examination to become a CDM, CFPP.
January 1, 2025 to January 1, 2028
Emotional Intelligence
Have you heard of emotional intelligence? You will learn about emotional intelligence, be able to list and discuss the four traits of emotional intelligence and have an increased appreciation of mindfulness.
January 1, 2021 to January 1, 2027
Ethics as a Daily Practice
Ethics as a Daily Practice discusses your role in making everyday ethical choices, assists you in applying the Ethical Decision Making Model to objectively respond to ethical dilemmas, and identifies ethical dilemmas in your life and practice objective solutions.
January 1, 2021 to January 1, 2028
Fad Diets: Reviewing Current Fad Diets & Sorting through the Science
Fad Diets reviews current and emerging popular diet fad, evaluates fad diets against evidence-based nutrition therapy for obesity management and makes recommendations related to the claims of popular fad diets.
January 1, 2021 to January 1, 2028
Food Allergies: What Food Professionals Need to Know
Food Allergies: What Foodservice Professionals Need to Know will help you identify the symptoms of an allergic reaction, the difference between food allergies and intolerances, and the 9 common food allergies in the United States and foods that contain the top 9 food allergens.
January 1, 2025 to January 1, 2028
Food Safety Everyday Superheroes
Food Safety Everyday Superheroes will help you implement core food safety superPOWERS (post, observe, wear, educate, and record), respond by mastering the "3 Cs" (collect, contact, correct), and leveraging training techniques to build lasting habits and reinforce accountability across foodservice teams.
January 1, 2025 to January 1, 2028
Handwashing: The Power of Soap & Water
Discover the power of soap and water when you take this course. You will be able to list the steps in the handwashing process, list 2 facts about handwashing and practice your skills on demonstrating your skills in a hands-on demonstration to your staff.
January 1, 2021 to January 1, 2027
Hiring: Finding the Perfect Staff
Hiring: Finding the Perfect Staff will assist you in finding the perfect staff by helping you establish soft skills, developing a good set of interview questions and develop a concise job description to get the right applicant for the job.
January 1, 2021 to January 1, 2027
Intermittent Fasting: Reviewing the Science of Intermittent Fasting: Does It Improve Outcomes with Chronic Diseases?
Intermittent Fasting (IF) explores the basic metabolic function in healthy individuals verses those who are obese or have diabetes, defines intermittent fasting and the common types, and identifies the risks and benefits for using intermittent fasting.
January 1, 2021 to January 1, 2028
It's All About the Hands!
It's All About the Hands! will help you identify the basics of safe food handling, define the hands' role in your sanitation compliance, and create a clean culinary culture in your Food & Nutrition Services Departments.
January 1, 2025 to January 1, 2028
Microaggressions
This course is designed to prepare the CDM, CFPP to recognize microaggressions and intervene when they occur.
January 1, 2025 to January 1, 2028
Multigenerational Staff
Do you have staff that are spread out across generations? This course will help you determine the generational differences and identify ways to communicate with each generation and build rapport by determining traits in each generation.
January 1, 2021 to January 1, 2027
Nutrition Facts Label: Using the Nutrition Facts Panel and Food Labels to Optimize Nutrition Outcomes
Nutrition Facts Label explores using the nutrition facts panel and food labels and utilizing this information to modify meals/menus for specific dietary needs. This course will also identify and interpret the Nutrition Facts panel, common terms found on food packaging, and product specifications.
January 1, 2021 to January 1, 2027
Pathway III(b) - Dietary Manager Training
UND's Pathway III(b) Dietary Manager Training prepares you for the CBDM credentialing exam through self-paced lessons that are designed to work around your busy schedule. You complete your course online. You'll "attend class" wherever and whenever it's convenient for you! Once you have successfully completed the Pathway III(b) Training and have two or more years of documented institutional foodservice management experience, you're eligible to take the CBDM national credentialing exam. The exam is offered year-round using computer-based testing.
January 1, 2025 to January 1, 2029
Practitioner Training - LEAN in Management for the CDM, CFPP
Practitioner Training - LEAN in Management for the CDM, CFPP takes an in-depth look at LEAN Food & Nutrition Services LEAN Management. It covers ethical standards of management, food safety & sanitation compliance vignettes, and a deeper dive into the LEAN management through working smarter not harder, LEAN as a process, work simplification, and concepts to lead by.
January 1, 2025 to January 1, 2028
Product Dating
Product Dating will help you identify common food packaging date markings and how to use them to keep food safe, the use of dates in the foodservice operation, and how to decrease food waste in the commercial foodservice setting.
January 1, 2025 to January 1, 2028
Signed, Sealed, and Delivered - Now What?
Signed, Sealed, and Delivered - Now What? will help you identify processes for workflow/staff training, policies for state and federal compliance, and Quality Assurance and Performance Improvement (QAPI) involvement for departmental process improvement.
January 1, 2025 to January 1, 2028
Supercharging Support for the RDN Consultant Across the 5 Domains of Practice
Supercharging Support for the RDN Consultant Across the 5 Domains of Practice will help you translate RDN-directed care plans into actionable, individualized meal service while ensuring compliance with dietary guidelines and therapeutic diets in diverse care settings.
January 1, 2025 to January 1, 2028
T&L 2900: ONL: Food and Culture (1 Credit)
T&L 2900: ONL: Food and Culture (2 Credits)
T&L 2900: ONL: Food and Culture (3 Credits)
Team Building: Keeping Your Team Happy to Reduce Turnover
Team Building focuses on resources for improving interpersonal problems within a department, identifies team roles, explores costs & benefits and new ways of showing appreciation to employees and explores options for workplace team building.
January 1, 2021 to January 1, 2028
Top 10 Foodborne Illness Outbreaks: Be Prepared
Top 10 Foodborne Illness Outbreaks defines foodborne illness including the risks and causes, lists and discusses the top 10 foodborne pathogens, and the top 10 food safety issues and how to prevent outbreaks.
January 1, 2021 to January 1, 2028