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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
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
Creating a Personalized Nutrition Care Plan using the RAI & MDS Process
Creating a Personalized Nutrition Care Plan is a 2 hour CE course, focusing on a review of the RAI and MDS, the steps involved in developing a personalized care plan the roles and responsibilities of the Nutrition Care Team Members.
January 1, 2021 to January 1, 2026
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
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, 2021 to January 1, 2025
Effective Communication in Foodservice
Effective Communication in Foodservice is a 2 hour CE course, focusing on the benefits of effective communication in the foodservice operation.
January 1, 2021 to January 1, 2026
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 every day 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
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
Hypertension: Nutrition & Lifestyle to Control the Condition
Hypertension is a 2 hour CE course, focusing on blood pressure goals, how to screen clients with hypertension, meal planning, and educational resources for clients living with high blood pressure.
January 1, 2021 to January 1, 2026
IDDSI Diet Implementation: Teamwork for Transitioning with Success and Regulatory Compliance
IDDSI Diet Implementation is a 2 hour CE course, focusing on the implementation of the IDDSI framework within the guidelines to allow for regulatory compliance.
January 1, 2021 to January 1, 2026
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
Interpersonal Skills & How They Impact Work Life for Everyone
Interpersonal Skills in Foodservice is a 2 hour CE course, focusing on interpersonal and social skills in the workplace, how to access strengths and weaknesses, and improving relationships and interaction in the workplace.
January 1, 2021 to January 1, 2026
Making It Safe: Creating a Food Safe Culture
Making It Safe: Creating a Food Safe Culture is a 2 hour CE Course, focusing creating a food safe culture in your foodservice operation.
January 1, 2021 to January 1, 2026
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
ND 335: World Food Patterns
World Food Patterns investigates cultural diversity. This is accomplished by identifying social, cultural, religious, ethnic, and personal preferences on the food choices of individuals, families and societies.
January 1, 2023 to January 1, 2026
Nutrition & Cancer: Improving your Patients Quality of Life
Nutrition & Cancer is a 2 hour CE Course, focusing on the symptoms and side effects of cancer treatment, nutrition care, and nutrition education for cancer patients.
January 1, 2021 to January 1, 2026
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!
January 1, 2021 to January 1, 2026
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)
T&L 2900: ONL: Nutrition Education for the School Aged Child
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
The ABCs of the MDS and PDPM for the CDM
The ABCs of the MDS and PDPM for the CDM is a 2 hour CE course, focusing the Section K in the MDS, the conditions that affect the ability to maintain adequate nutrition and hydration in the long-term care setting.
January 1, 2021 to January 1, 2026
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
Total Recall: Responding to a Food Recall
Total Recall: Responding to a Food Recall is a 2 hour CE course, focusing on the actions that you should take as the foodservice manager in the case of a food recall.
January 1, 2021 to January 1, 2026
Type 2 Diabetes: Help Your Clients Manage the Disease by Merging Information and Application
Type 2 Diabetes is a 2 hour CE Course, focusing on the treatment and nutrition care for clients with prediabetes and Type 2 Diabetes.
January 1, 2021 to January 1, 2026