Nutrition & Foodservice Edge Magazine - January/February 2024 - 10
CE QUESTIONS | MANAGEMENT CONNECTION
CONTINUING
COMPETENCE
III
This Level III PERSONNEL AND COMMUNICATIONS article assumes that
the reader has a thorough knowledge of the topic and ability to apply
the concepts. The desired outcome is to evaluate application and create
continuous quality improvement into best practice.
CBDM
where education advances performance
continuing competence
Reading Training Approaches to Strengthen Nutrition and Allergy Expertise Among Staff and successfully completing
these questions online in the ANFP Marketplace has been approved for 1 hour of continuing education for CDM, CFPPs.
To earn 1 CE hour, visit www.ANFPonline.org/market and select Edge CE Articles within the Publications section.
Purchase the article and complete the quiz.
1. Research in the Army has noted that which of the
following is a barrier to nutrition interventions in
food service?
A. Nutrition knowledge gaps
B. Inadequate culinary skills
C. Both of the above
2. In a study in the International journal of environmental
research and public health on school foodservice staff,
which was the highest rated training preference
among these three options?
A. Training by myself
B. Training with a partner
C. Training with a group
3. In the same study, what was the preferred duration
for workshops and in-services?
A. 1-2 hours
B. 2-3 hours
C. 4+ hours
4. In the same study, which activity was not in the top
five highest rated training activities?
A. Hearing from an expert
B. Peer-to-peer sharing
C. Worksheets
5. Which of the following is true regarding catering
training towards an auditory, visual, or kinesthetic
learning style?
A. It has not been proven to be effective
B. It should be done at every training
C. It improves educational outcomes
6. You are planning out a training schedule for the year.
Which of the following is likely to be most effective for
enhancing practical application throughout the year?
A. One full day training provided in July each year
B. 4-week series of trainings provided in December
C. Monthly trainings throughout the year of 1
hour each
7. You're planning training around allergy awareness.
Which of the following training structures is likely to
be most effective for enhancing knowledge and practical
application?
A. Hosting an in-service with a guest speaker, allergyfriendly
dessert tasting, and a case study discussion
B. An in-service where you play a 60-minute
training video
C. Providing a handout about top allergens and asking
employees to read it
8. What are the " 3 E's " to remember when structuring a
training?
A. Energize, edit, earn
B. Encourage, educate, engage
C. Elongate, embellish, employ
1 HR
CE
CBDM APPROVED
10 NUTRITION & FOODSERVICE EDGE | JANUARY-FEBRUARY 2024
http://www.ANFPonline.org/market
Nutrition & Foodservice Edge Magazine - January/February 2024
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - January/February 2024
Top 10 Takeaways From the ANFP Compensation & Benefits Survey
Training Approaches to Strengthen Nutrition and Allergy Expertise Among Staff
The Brain Science Behind Comfort Foods
Understanding the CDM, CFPP Scope of Practice
Strategies for Success in the Hospitality Industry
Creating Seasonal Variety in Your Menu
Practice Self Health for Better Leadership
Let's Celebrate Our Hardworking Employees
Meet a CDM, CFPP
Foundation Focus
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover1
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover2
Nutrition & Foodservice Edge Magazine - January/February 2024 - 1
Nutrition & Foodservice Edge Magazine - January/February 2024 - 2
Nutrition & Foodservice Edge Magazine - January/February 2024 - 3
Nutrition & Foodservice Edge Magazine - January/February 2024 - 4
Nutrition & Foodservice Edge Magazine - January/February 2024 - Top 10 Takeaways From the ANFP Compensation & Benefits Survey
Nutrition & Foodservice Edge Magazine - January/February 2024 - Training Approaches to Strengthen Nutrition and Allergy Expertise Among Staff
Nutrition & Foodservice Edge Magazine - January/February 2024 - 7
Nutrition & Foodservice Edge Magazine - January/February 2024 - 8
Nutrition & Foodservice Edge Magazine - January/February 2024 - 9
Nutrition & Foodservice Edge Magazine - January/February 2024 - 10
Nutrition & Foodservice Edge Magazine - January/February 2024 - 11
Nutrition & Foodservice Edge Magazine - January/February 2024 - The Brain Science Behind Comfort Foods
Nutrition & Foodservice Edge Magazine - January/February 2024 - 13
Nutrition & Foodservice Edge Magazine - January/February 2024 - 14
Nutrition & Foodservice Edge Magazine - January/February 2024 - 15
Nutrition & Foodservice Edge Magazine - January/February 2024 - 16
Nutrition & Foodservice Edge Magazine - January/February 2024 - 17
Nutrition & Foodservice Edge Magazine - January/February 2024 - Understanding the CDM, CFPP Scope of Practice
Nutrition & Foodservice Edge Magazine - January/February 2024 - 19
Nutrition & Foodservice Edge Magazine - January/February 2024 - 20
Nutrition & Foodservice Edge Magazine - January/February 2024 - 21
Nutrition & Foodservice Edge Magazine - January/February 2024 - 22
Nutrition & Foodservice Edge Magazine - January/February 2024 - 23
Nutrition & Foodservice Edge Magazine - January/February 2024 - Strategies for Success in the Hospitality Industry
Nutrition & Foodservice Edge Magazine - January/February 2024 - 25
Nutrition & Foodservice Edge Magazine - January/February 2024 - 26
Nutrition & Foodservice Edge Magazine - January/February 2024 - 27
Nutrition & Foodservice Edge Magazine - January/February 2024 - Creating Seasonal Variety in Your Menu
Nutrition & Foodservice Edge Magazine - January/February 2024 - 29
Nutrition & Foodservice Edge Magazine - January/February 2024 - 30
Nutrition & Foodservice Edge Magazine - January/February 2024 - Practice Self Health for Better Leadership
Nutrition & Foodservice Edge Magazine - January/February 2024 - 32
Nutrition & Foodservice Edge Magazine - January/February 2024 - 33
Nutrition & Foodservice Edge Magazine - January/February 2024 - Let's Celebrate Our Hardworking Employees
Nutrition & Foodservice Edge Magazine - January/February 2024 - 35
Nutrition & Foodservice Edge Magazine - January/February 2024 - Meet a CDM, CFPP
Nutrition & Foodservice Edge Magazine - January/February 2024 - 37
Nutrition & Foodservice Edge Magazine - January/February 2024 - Foundation Focus
Nutrition & Foodservice Edge Magazine - January/February 2024 - 39
Nutrition & Foodservice Edge Magazine - January/February 2024 - 40
Nutrition & Foodservice Edge Magazine - January/February 2024 - 41
Nutrition & Foodservice Edge Magazine - January/February 2024 - 42
Nutrition & Foodservice Edge Magazine - January/February 2024 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - January/February 2024 - 44
Nutrition & Foodservice Edge Magazine - January/February 2024 - 45
Nutrition & Foodservice Edge Magazine - January/February 2024 - 46
Nutrition & Foodservice Edge Magazine - January/February 2024 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - January/February 2024 - 48
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover3
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover4
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