Nutrition & Foodservice Edge Magazine - September/October 2024 - 6

1 HR
CE
CBDM APPROVED
NUTRITION C ONNECTION
NUTRITION TO
FUEL THROUGH
TRANSITIONS
BY KRISTIN KLINEFELTER, MS, RDN, LDN
A TRANSITION, BY DEFINITION, is a change or shift from
one state, subject, place, etc. to another (Merriam-Webster).
If you type in a Google search " quote about transitions, " it
may bring up multiple 'ahas,' nods of agreement, smiles,
emotions, and memories.
Change is hard. Nutrition and foodservice professionals
often assist clients as they transition from one health status
to the next. For example, a CDM, CFPP may educate a client
who has just transitioned from acute care after a stroke to
long-term care on an IDDSI diet. The CDM, CFPP is an integral
part of this person's new life change.
Take a moment to recall the last time you had a transition
from one thing to the next. What feelings and thoughts
do you have about this memory? You may have felt
unsure, anxious, confused, or exhausted. Other words
for transition include change, passage, shift, conversion,
development, evolution, progression, and transformation.
These are all verbs, or action words. In order for our clients
to move through their health transitions actively with
proper nutrition, they need evidence-based resources and
education. As a CDM, CFPP, you have the tools and skills to
help them navigate their transitions.
The Certifying Board for Dietary Managers publishes a CDM,
CFPP Scope of Practice that clearly outlines the role of the
CDM, CFPP in client education. Each task associated with
the nutrition competencies details action steps to assist the
client in passing through a change process with their diet.
See the figure provided.
Now recall some of the emotions you felt when thinking
about your last transition. A key element to assist your client
with their transition will be empathy as they work through
their emotions during this process. Using phrases such as " I
am hearing your concern " or " It sounds like this is a scary
process for you " will show them that you recognize their
emotions during the transition.
Finally, considering where they are in this change will help
determine your education plan. The Stages of Change Model,
or the Transtheoretical Model, was developed by social
scientists James Prochaska and Carlos DiClemente in the late
1970s. Their research began as they studied people trying
to quit smoking. Their final conclusion was that people
who quit smoking were ready to do so, which seems pretty
simple almost 50 years later! The model focuses on where
the individual is at when making the change. It outlines how
people move through five stages while they change:
6 NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2024

Nutrition & Foodservice Edge Magazine - September/October 2024

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - September/October 2024

Top 10 Connections Between Nutrition and Wound Healing
Nutrition to Fuel Through Transitions
Revisiting the RAI Process for Nutrition
Beyond Guesswork: Effectively Using Food Thermometers in Your Kitchen
Prioritizing Compensation for Your Staff
My Recipe for Success
Peak Performance: Empowering Your Team for Maximum Productivity
Nourishing Confidence as a Corporate Culinary Director in Health Care and Senior Living
2024 ANFP Benchmarking Study Highlights
What CDM, CFPP Means to Me
2024 ACE Recap
Message From the Chair
ANFP Applauds 2024 Award Recipients
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover1
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover2
Nutrition & Foodservice Edge Magazine - September/October 2024 - 1
Nutrition & Foodservice Edge Magazine - September/October 2024 - 2
Nutrition & Foodservice Edge Magazine - September/October 2024 - 3
Nutrition & Foodservice Edge Magazine - September/October 2024 - 4
Nutrition & Foodservice Edge Magazine - September/October 2024 - Top 10 Connections Between Nutrition and Wound Healing
Nutrition & Foodservice Edge Magazine - September/October 2024 - Nutrition to Fuel Through Transitions
Nutrition & Foodservice Edge Magazine - September/October 2024 - 7
Nutrition & Foodservice Edge Magazine - September/October 2024 - 8
Nutrition & Foodservice Edge Magazine - September/October 2024 - 9
Nutrition & Foodservice Edge Magazine - September/October 2024 - 10
Nutrition & Foodservice Edge Magazine - September/October 2024 - 11
Nutrition & Foodservice Edge Magazine - September/October 2024 - Revisiting the RAI Process for Nutrition
Nutrition & Foodservice Edge Magazine - September/October 2024 - 13
Nutrition & Foodservice Edge Magazine - September/October 2024 - 14
Nutrition & Foodservice Edge Magazine - September/October 2024 - 15
Nutrition & Foodservice Edge Magazine - September/October 2024 - 16
Nutrition & Foodservice Edge Magazine - September/October 2024 - 17
Nutrition & Foodservice Edge Magazine - September/October 2024 - Beyond Guesswork: Effectively Using Food Thermometers in Your Kitchen
Nutrition & Foodservice Edge Magazine - September/October 2024 - 19
Nutrition & Foodservice Edge Magazine - September/October 2024 - 20
Nutrition & Foodservice Edge Magazine - September/October 2024 - 21
Nutrition & Foodservice Edge Magazine - September/October 2024 - 22
Nutrition & Foodservice Edge Magazine - September/October 2024 - 23
Nutrition & Foodservice Edge Magazine - September/October 2024 - Prioritizing Compensation for Your Staff
Nutrition & Foodservice Edge Magazine - September/October 2024 - 25
Nutrition & Foodservice Edge Magazine - September/October 2024 - 26
Nutrition & Foodservice Edge Magazine - September/October 2024 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - September/October 2024 - Peak Performance: Empowering Your Team for Maximum Productivity
Nutrition & Foodservice Edge Magazine - September/October 2024 - 29
Nutrition & Foodservice Edge Magazine - September/October 2024 - 30
Nutrition & Foodservice Edge Magazine - September/October 2024 - 31
Nutrition & Foodservice Edge Magazine - September/October 2024 - Nourishing Confidence as a Corporate Culinary Director in Health Care and Senior Living
Nutrition & Foodservice Edge Magazine - September/October 2024 - 33
Nutrition & Foodservice Edge Magazine - September/October 2024 - 34
Nutrition & Foodservice Edge Magazine - September/October 2024 - 35
Nutrition & Foodservice Edge Magazine - September/October 2024 - 2024 ANFP Benchmarking Study Highlights
Nutrition & Foodservice Edge Magazine - September/October 2024 - 37
Nutrition & Foodservice Edge Magazine - September/October 2024 - 38
Nutrition & Foodservice Edge Magazine - September/October 2024 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - September/October 2024 - 2024 ACE Recap
Nutrition & Foodservice Edge Magazine - September/October 2024 - 41
Nutrition & Foodservice Edge Magazine - September/October 2024 - Message From the Chair
Nutrition & Foodservice Edge Magazine - September/October 2024 - 43
Nutrition & Foodservice Edge Magazine - September/October 2024 - ANFP Applauds 2024 Award Recipients
Nutrition & Foodservice Edge Magazine - September/October 2024 - 45
Nutrition & Foodservice Edge Magazine - September/October 2024 - 46
Nutrition & Foodservice Edge Magazine - September/October 2024 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2024 - 48
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover3
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover4
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