Do you ever wonder where to even start when pricing food in the cafeteria? Or maybe you're worried about pricing questions showing up on the RD Exam. 

Knowing how to price items is challenging. There's a lot of moving parts. You want to make a profit and sell your items but you don't want to price too high where it negatively impacts your sales. 

In this episode, my guest Maryanna Staerk shares her experience working as a Registered Dietitian (RD) in a Food Service Director role and how she approaches pricing of products in the cafeteria. She also shares a little about her journey as a dietitian and her recent journey into entrepreneurship. You can find Maryanna at www.geneticnutritioncounseling.com

This is what you'll learn in this episode:

• A review of what break-even point means and the variables considered when calculating the break even point
• What's meant by mark-up and how to get a baseline price using the mark-up method
• What Prime Cost method is and how it differs from the break even point
• Strategies for running promotions and specials

Here's a glance at this episode: 

[04:40] A review of break-even point, what it is and why it's a good starting point

[09:23] The challenges of food shortages with managing menu items

[11:06] What the mark-up method is and how to calculate it

[14:00] Strategy to adjust the cost of an item in the cafeteria

[15:00] How leadership can impact the way you run your business including pricing and items you prepare and advertise

[17:45] What the prime cost method is for pricing items - when to use this strategy and why it's more effective

[19:40] The main differences between break-even and prime cost pricing method

[21:20] How to run promotions and specials which get your customers excited to keep coming back for more...and how promotions help with inventory control

[28:39] Maryanna shares a great example on how to promote a special (Reminder: Support Local Business)

And I give a shout out to a new RD who just passed the exam!

In this episode, you'll learn about Standards of Practice (SOP) and Standards of Professional Performance (SOPP). As a dietitian, you need to know what your expectations are with regards to working within your scope of practice and what the standards are for direct patient care as well as non-direct patient care. 

You've worked so hard to get here. These aren't always the funnest topics to learn but I make it fun by incorporating stories to bring it all together. This could be covered on the exam and it's something you should be aware of. Because you have a big job as a dietitian. 

This is what you'll learn in this episode:

• An easy breakdown of the standards of practice (SOP) - I make it easy to follow by breaking it down in practical terms
• A review of the Standards of Professional Performance (SOPP)
• Code of Ethics as a dietitian

Here's a glance at this episode: 

[04:27] The standards of practice (SOP) is for dietitians providing direct patient care. 

[05:13] When discharge planning starts and why it's so important 

[06:55] The purpose of a nutrition screening and why it's so important

[12:40] Why collaboration is important and an example of how to collaborate with the interdisciplinary team

[14:08] A case study review of how the change in medical status will impact and change your nutrition assessment

[16:20] The distinction between Standards of Practice and Standards of Professional Performance

[19:30] Why communication is the key to making a difference and spreading your message

[24:55] A review of Nonmaleficence, Beneficence, Autonomy and Justice

While I summarized the Standards of Practice (SOP) and Standards of Professional Performance (SOPP) in this episode, you can find more information on the Academy of Nutrition and Dietetics website at www.eatright.org. 

In this episode, you're gonna learn about Emergency Preparedness and the importance of having a good emergency plan - just in case there's a disaster. And you'll learn that sometimes, it doesn't take much to activate an Emergency Preparedness plan. 

My guest, Lilia Bolgov, is not only a Registered Dietitian, she's one of my best friends and has a lot of experience in emergency planning. She's the perfect person to share the ins and outs of Emergency Preparedness. 

This is what you'll learn in this episode: 

• Inventory management and planning for emergencies - what to have on hand and how much
• Different food options when planning a disaster menu
• Technology and how it can be impacted in a disaster
• Safety plans for emergency preparedness
• Why communication is so important
• Utilities during disasters

Here's a glance at this episode: 

[05:05] Inventory management for emergency planning

[05:43] The different types of disasters that can activate an emergency preparedness plan

[08:15] CMS (Centers for Medicare and Medicaid Services) requirements for emergency preparedness and local guidelines

[09:10] The general requirements for amount of inventory to have on hand

[10:00] A helpful tool that helps facilities determine the forecasted amount of people to include in a disaster plan (emergency preparedness plan)

[16:35] Water requirements in an emergency preparedness plan

[20:25] The impact of emergencies on technology in an era where we're heavily dependent on technology

[23:35] Why it's important to have a clearly written, concise downtime procedure and emergency plan

[25:18] The importance of utilities during emergencies 

[33:00] Safety plans in emergency preparedness and what to include

[34:20] Lilia shares a story of when an emergency plan was activated - what the disaster was and how the department responded to the emergency

And I give a shout out to another RD who just passed the exam. This community keeps growing and I'm so proud of all the new RD's.

In this episode of the RD Exam Made Easy Podcast, you're gonna learn about budgets. Not only are budgets and financial management fair game on the exam, they're a big part of working in management. 

If you end up working in a management role, you'll learn more about budgets and you'll get hands on experience managing a budget. But in the meantime, this conversation will help break down budgets in a way that makes practical sense. 

My guest is Carolynn Givens, a Registered Dietitian who has worked in Food Service Management for the majority of her career. But it wasn't what she went to school for. Like I always say, you never know where you'll end up. 

This is what you'll learn in this episode: 

• An overview of operating budgets
• Capital budgets, what they are, and why it's important to know your department needs
• The benefits of Zero Based and Flex Budgets
• How Sarbanes Oxley Act of 2002 changed the way businesses manage finances and costs

Here's a glance at this episode: 

[07:10] What is a budget and why it's important

[07:43] What a capital budget is and how you can use capital budgets in your department when purchasing large items. Also learn how to get creative when submitting your needs to finance.

[14:10] A review of operating budgets 

[24:13] How food costs drive your budget

[27:50] How inventory management impacts food costs

[29:30] Zero based budgets and how to use them in financial management

[33:45] How Sarbanes Oxley Act of 2002 changed the way businesses manage finances and ultimately costs

[35:37] Cost Center Statements - what they are and what's on them

[37:14] Flex Budgets and how they can help you in a challenging economy. And why you really need to know your business if you don't have a flex budget

[43:30]The best advice Carolynn gives new RD's who are interested in working in a Food Service Management role or any new role as a dietitian

It's no secret dietitians have perfectionists tendencies. As a dietitian, I know this feeling all too well. It started way before I got into nutrition. And it's been a part of me since I can remember.

In this bonus episode, I share a story about how perfectionism kept me awake when I was a little girl. And I talk about what happened when I realized I recently made a BIG mistake and uploaded the first draft - the "not to be heard by anyone but me" draft - of a podcast episode. 

It can be hard when things don't go as planned or when you wish you'd done something differently. And it's so easy to beat yourself up when it happens. But that's when practicing self-love is so important. 

Whether you heard my big mistake or not, if you've ever wished you could hit the rewind button so you could make a mistake go away, this episode's for you. 

In this episode, you'll learn about PDCA (Plan, Do, Check, Act) which is a great topic requested by a listener just like you. In management, PDCA is used all the time when implementing new workflows. But you can and probably do use PDCA all the time, even in your personal life. You just don't put a label on it. 

Chances are, you might be asked about PDCA on the exam. Management is a big section of the exam and you should have a basic knowledge of management and these strategies used in management especially if you find yourself in a management role. 

I use my love of storytelling to explain what PDCA is and use an example to go over each step of this strategy. 

This is what you'll learn in this episode:

All about PDCA including what happens in each step

P for Plan: What planning involves when using PDCA

D for Do: What's involved in "doing" when using PDCA

C for Check: Why checking in on the process change is so important when using PDCA

A for Act or Action: Why you need to follow through with action to make sure the change in workflow continues

I also explain how I used PDCA when I was not yet in management but how I worked with my manager and the physicians to implement a new process and workflow. 

In this episode, you'll learn about some theories of human motivation particularly in the workplace. You'll also learn some important principles regarding management. Management is a big section covered on the RD exam and many dietitians end up becoming managers. So having a good understanding of what motivates people will not only help you on the exam but will help you when you become a dietitian. 

This is what you'll learn in this episode: 

• A review of communication and types of communication within an organization
• An overview and breakdown of different theories of human motivation that can help you when managing people
• A discussion of motivation based on outcomes versus needs
• What the Peter Principle is and what organizations can do to prevent it

Here's a glance at this episode:

[07:24] The one thing Warren Buffet says is the key to making more money and increasing your success

[08:40] A motivational interviewing tool I use when communicating with people in the workplace especially when receiving a task

[14:30] A review of McGregor's Theory X and Theory Y on how managers address human motivation

[18:30] An overview of the Expectancy Theory of Motivation

[19:44] A discussion of two theories of human motivation based on human needs starting with Maslow's Hierarchy of Needs

[22:43] A review of another theory of human motivation based on needs called Herzberg's Two Factor Theory

[29:05] What the Peter Principle is and what it means

In this episode, you'll learn about food borne illnesses. I also give you a play by play from a health inspection I participated in so you have an idea what one might look like, what they look at and why it's important to follow regulatory requirements in the kitchen for food safety. 

This is what you'll learn in this episode: 

• A kitchen walk through
• The importance of temperature logs for food and for dish machines and 3 compartment sinks
• Common food borne illnesses to be aware of

I also give a shout out to a new RD who just joined the RD community. 

Here's a glance at this episode:

[04:11] A play by play of a kitchen health inspection, what it might look like and what to expect

[05:15] A review of the temperature danger zone and why food needs to be stored below or above the temperature danger zone

[07:02] The importance of checking expiration dates - what we sometimes call "low hanging fruit"

[09:09] What we call a big no-no in the kitchen and something to stay on top of as a food service manager

[13:50] A review of common food borne illnesses

[14:36] What food item should never be given to a baby

[16:50] The required cooling protocols to follow in order to keep food safe

[23:04] The food borne illness pregnant women need to be particularly aware of

[23:39] A review of two viruses that can be spread through food

In this episode of the RD Exam Made Easy Podcast, you'll learn all about pressure injuries. Pressure injuries are extremely costly to people's health. Because of that, health care facilities put a lot of time and effort into protocols and practices to prevent skin breakdown. These are often referred to as "never events". 

I also give an important message about fear while sharing an incredibly powerful story told by the one and only Pema Chodron. It helped me during a very difficult time of my life and I hope it will help you too. 

This is what you'll learn in this episode:

• A quick overview of the stages of pressure injuries - along with the correct terminology for pressure injuries and how it's progressed over the years
• The impact pressure injuries have on people's health
• The MNT for pressure injuries including macronutrients and micronutrients 

And I give 2 shout outs this week because 2 more amazing RD's just joined this fabulous community! If you want a shout out on the podcast when you pass the exam, send me a message on instagram @jananichollrd so I can celebrate your incredible win. If you want to celebrate privately, that's ok too. I love hearing your stories and want to hear about your journey too. 

Here's a glance at this episode: 

[04:50] A heartfelt message about fear and an incredible story Pema Chodron shared that had a profound impact on me

[09:16] The impact of pressure injuries on people's health

[10:55] Risk factors for developing pressure injuries

[14:15] The MNT for pressure injuries starting with calorie needs

[16:50] The importance of protein in healing pressure injuries

[19:35] A review of the important micronutrients needed for wound healing

[22:39] I share a personal story about how readiness for change in the presence of health conditions impacts the course of someone's life

In this episode, you'll learn about anemia. It's a popular topic and was requested by a listener. There are many different types of anemia both nutritional and non-nutritional. The focus of this episode is nutritional anemias where you, the dietitian, can work your magic and make a big impact. 

This is what you'll learn in this episode: 

• The different types of anemia
• Macrocytic, Megaloblastic anemia vs. Microcytic, Hypochromic anemia
• How to interpret lab values and what they mean
• Medical Nutrition Therapy (MNT) for anemia

Two incredible RD's just joined the RD community. I give them a warm shout out on this episode. Be sure to let me know when you pass the RD Exam so I can give you a shout out too. 

Here's a glance at this episode: 

[06:00] Two shout outs to new amazing RD's

[07:15] Anemia defined and an explanation of how anemia is a symptom of something else

[09:28] An explanation of microcytic, hypochromic anemia with some tips on how to make it easy to remember

[10:40] What is meant by macrocytic, megaloblastic anemia

[14:20] A review of Sickle Cell Anemia, a genetically inherited condition that can often cause pain crises

[15:50] A summary of lab values used in the diagnosis of anemia

[19:46] An overview of the Medical Nutrition Therapy (MNT) for nutritional anemias

*Not mentioned in the recording but important to know - nutritional yeast is a great plant-based option for people with nutritional anemias. It's rich in B vitamins and is an excellent food option for people with Folic Acid and Vitamin B12 deficiency.