Instructor: Julie Zikmund

Julie Zikmund
Biography:

Mrs. Zikmund is the Nutrition Certificates Program Manager in the Office of Extended Learning at the University of North Dakota.  Prior to this role she was the district dietician for Grand Forks Public Schools, an extension agent in Walsh County with expertise in nutrition, food safety, wellness, and youth development, and served South Dakota through the Office of Disease Prevention, Office of Community Health Services, and was the Chief Clinical Dietician in a long-term care facility. Mrs. Zikmund received her Bachelor of Science in Home Economics and Dietetics from the University of North Dakota, her Graduate Certificate in Public Health and Master's in Public Health from Tulane University, New Orleans.


Classes by this instructor


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.
March 1, 2021 to March 1, 2023
Anthropometrics for Nutrition Screening is a 2 hour CE Course, focusing on taking anthropometric measurements and using them in nutrition screening.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Biochemical Tests Used in Nutrition Screening is a 2 hour CE Course, focusing using biochemical tests to determine nutrition status.
March 1, 2021 to March 1, 2023
Bone Up With Calcium is a 2 hour CE Course, focusing on the benefits of calcium in the diet.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Creating an Allergy Friendly Kitchen is a 2 hour CE Course, focusing on ways to prepare and serve foods to those with a food allergy.
March 1, 2021 to March 1, 2023
Cross Contamination will help you identify how cross contamination happens, ways to reduce cross contamination, and how to keep foods safe for service.
March 1, 2021 to March 1, 2023
Complaints to Compliments is a 2 hour CE Course, focusing on how to effectively handle grievances in long-term care.
March 1, 2021 to March 1, 2023
Code of Ethics for the CDM, CFPP is a 2 hour CE Course, focusing on the key competency areas, the scope of practice and the code of ethics for the CDM, CFPP.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Data Collection and Diet History for Nutrition Screening is a 2 hour CE Course, focusing on gathering pertinent nutrition data, estimating nutrient intake, and understanding the role of the CDM, CFPP in the nutrition screening process.
March 1, 2021 to March 1, 2023
Dysphagia Diets is a 2 hour CE course, focusing on the implementation of the International Dysphagia Diet Standardisation Initiative Framework.
March 1, 2021 to March 1, 2023
Effective Communication in Foodservice is a 2 hour CE course, focusing on the benefits of effective communication in the foodservice operation.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Fresh Ideas in Meal Planning is a 2 hour CE Course, focusing on creating a good menu in foodservice.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
So You Have to Be Gluten Free is a 2 hour CE Course, focusing on the management of a gluten free diet.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Making It Safe: Creating a Food Safe Culture is a 2 hour CE Course, focusing creating a food safe culture in your foodservice operation.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Medical Terminology: Basic Word Structure is a 2 hour CE Course, focusing being able to break down medical terms in to their components parts.
March 1, 2021 to March 1, 2023
Medical Terminology: Medical Specialists and Case Studies is a 2 hour CE Course, focusing physicians and their specialties and using case studies for practical application of terms.
March 1, 2021 to March 1, 2023
Medical Terminology: Organization of the Body is a 2 hour CE Course, focusing on body systems and their functions, body cavities and their organs, divisions of the back and the planes of the body.
March 1, 2021 to March 1, 2023
Medical Terminology: Prefixes is a 2 hour CE Course, focusing on the identification and meaning of common prefixes.
March 1, 2021 to March 1, 2023
Medical Terminology: Suffixes is a 2 hour CE Course, focusing on the identification and meaning of common suffixes.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Nutrition Screening for the CDM - An Overview is a 2 hour CE Course, focusing the role of medical nutrition therapy in the nutrition screening and assessment process.
March 1, 2021 to March 1, 2023
Reaction Time: Responding to Food Allergies is a 2 hour CE Course, focusing on the "Big 8" allergens in the United States.
March 1, 2021 to March 1, 2023
Sanitation Essentials is a 2 hour CE course that discusses the basics of food safety and sanitation, and how it may be applied to a universal worker or individual responsible for an institutional or retail foodservice dining area.
March 1, 2021 to March 1, 2023
Sanitation Foundations is a 2 hour CE Course, that discusses the importance of food safety, the proper procedures for purchasing, storing, preparing and serving foods; as well as other ways to improve safety measures in a healthcare or retail foodservice operation.
March 1, 2021 to March 1, 2023
Spoiled? Rotten? is a 2 hour CE Course, focusing on understanding the dates on food labels and how to use them in the foodservice operation.
March 1, 2021 to March 1, 2023
Shaking the Salt Habit is a 2 hour CE Course, focusing on decreasing the amount of sodium/salt in the foodservice setting.
March 1, 2021 to March 1, 2023
Type 2 Diabetes is a 2 hour CE Course, focusing on the treatment and nutrition care for clients with prediabetes and Type 2 Diabetes.
March 1, 2021 to March 1, 2023
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.
March 1, 2021 to March 1, 2023
Under Pressure will review the newest pressure injury guidelines released in 2019 and investigate the importance of nutrition in the prevention and treatment of pressure injuries.
March 1, 2021 to March 1, 2023
Using Finger Foods in Long-Term Care is a 2 hour CE Course, focusing on the use of finger foods in the long-term care setting.
March 1, 2021 to March 1, 2023
World Religions & the Impact on Food Choices is a 2 hour CE Course that investigates food and religion.
March 1, 2021 to March 1, 2023
Zone Defense: Up Your Game in Food Safety is a 2 hour CE Course, focusing on several food safety zones of the foodservice operation.
March 1, 2021 to March 1, 2023
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.
February 1, 2021 to February 1, 2023

Sanitation Essentials is a 2 hour CE course that discusses the basics of food safety and sanitation, and how it may be applied to a universal worker or individual responsible for an institutional or retail foodservice dining area.


April 1, 2018 to December 31, 2022

Sanitation Foundations is a 2 hour CE Course, tthat discusses the importance of food safety, the proper procedures for purchasing, storing, preparing and serving foods; as well as other ways to improve safety measures in a healthcare or retail foodservice operation.


November 1, 2019 to November 1, 2022
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, 2023

Bone Up With Calcium is a 2 hour CE Course, focusing on the benefits of calcium in the diet.


August 1, 2017 to December 31, 2022

Creating an Allergy Friendly Kitchen is a 2 hour CE Course, focusing on ways to prepare and serve foods to those with a food allergy.


August 1, 2017 to December 31, 2022

Fresh Ideas in Meal Planning is a 2 hour CE Course, focusing on creating a good menu in foodservice.


August 1, 2017 to December 31, 2022

So You Have to Be Gluten Free is a 2 hour CE Course, focusing on the management of a gluten free diet.


August 1, 2017 to December 31, 2022

Reaction Time: Responding to Food Allergies is a 2 hour CE Course, focusing on the "Big 8" allergens in the United States.


August 1, 2017 to December 31, 2022

Sanitation Essentials is a 2 hour CE course that discusses the basics of food safety and sanitation, and how it may be applied to a universal worker or individual responsible for an institutional or retail foodservice dining area.


March 1, 2018 to December 31, 2022

Sanitation Foundations is a 2 hour CE Course, tthat discusses the importance of food safety, the proper procedures for purchasing, storing, preparing and serving foods; as well as other ways to improve safety measures in a healthcare or retail foodservice operation.


March 1, 2018 to December 31, 2022

Spoiled? Rotten? is a 2 hour CE Course, focusing on understanding the dates on food labels and how to use them in the foodservice operation.


September 1, 2017 to December 31, 2022

Shaking the Salt Habit is a 2 hour CE Course, focusing on decreasing the amount of sodium/salt in the foodservice setting.


August 1, 2017 to December 31, 2022

World Religion & the Impact on Food Choices is a 2 hour CE Course that investigates food and religion.


August 1, 2018 to December 31, 2022

Zone Defense: Up Your Game in Food Safety is a 2 hour CE Course, focusing on several food safety zones of the foodservice operation.


August 1, 2017 to December 31, 2022
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.
February 1, 2021 to February 1, 2023
T&L 2900: ONL: Food and Culture (3 Credits)
Food and Culture is an online course that investigates the impact of culture on food preferences. Have you ever stopped to wonder why you choose the foods you do? Food and Culture leads you on a journey to identify social, cultural, religious, ethnic and personal choices and the impact that they have on personal health.
December 1, 2019 to December 1, 2021
T&L 2900: ONL: Food and Culture (1 Credit)
Food and Culture is an online course that investigates the impact of culture on food preferences. Have you ever stopped to wonder why you choose the foods you do? Food and Culture leads you on a journey to identify social, cultural, religious, ethnic and personal choices and the impact that they have on personal health.
December 1, 2019 to December 1, 2021
T&L 2900: ONL: Food and Culture (2 Credits)
Food and Culture is an online course that investigates the impact of culture on food preferences. Have you ever stopped to wonder why you choose the foods you do? Food and Culture leads you on a journey to identify social, cultural, religious, ethnic and personal choices and the impact that they have on personal health.
December 1, 2019 to December 1, 2021
T&L 2900: ONL: Nutrition Education for the School Aged Child
This is a four unit online course that will increase your knowledge and skills in teaching Nutrition Education to the School Aged Child. The course focuses on nutrition issues affecting school-age children and their families.
December 1, 2019 to December 1, 2021