§ 5-64.1-3. Definitions.
As used in this chapter:
(1) "Board� means the certifying board for dietary managers. The board has authority over
the rules and regulations of the certification program for dietary managers.
(2) "Certified dietary manager� (C.D.M.) means to have entry-level competency to perform
the duties and responsibilities of a dietary manager; that a person has training and
experience, and has passed an entry-level credentialing exam to document his or her
competency after which participation in continuing education to maintain competency.
(3) "Dietary manager� means a person who:
(i) Integrates and applies principles with education and training at an accredited school,
college, or university in purchasing, personnel practices, supervision of people,
budgeting and finance, menu planning, and nutrition;
(ii) Directs and coordinates food-service activities of a hospital, nursing home, or a
related facility;
(iii) Confers with dieticians to ensure that menus and department policies conform to nutritional
standards and government and established regulations and procedures;
(iv) Reviews patient diet information and discusses requests, changes, and inconsistencies
with the patient, professional staff, and/or resident food committee or council;
(v) Plans and coordinates through subordinate supervisors, standards and procedures of
food storage, preparation, and service, department and equipment sanitation, employee
safety, and personnel policies and procedures;
(vi) Inspects food and food preparation and storage areas with knowledge of health and
sanitation regulations;
(vii) Tastes, smells, and observes food to ensure conformance with recipes and appearance
standards;
(viii) Attends meetings with employees, department heads, administration, and dieticians
to discuss regulations, procedures, grievances, and recommendations for improving
food service;
(ix) Computes operating costs for own information and for information of administration;
(x) In the absence of the dietician, a certified dietary manager is responsible for the
department; and
(xi) Oversees all therapeutic diets to be planned in writing, reviewed, approved, and dated
by the qualified dietician.
(4) "Facility� or "institution� means an organization or corporation such as hospitals,
nursing homes, commercial and/or community feeding.
(5) "Managerial/supervisory experience� means that eighty percent (80%) of the individual's
time is spent in a full-time managerial/supervisory capacity.
(6) "Person� or "individual� means an individual person whether a resident of this state
or not.
(7) "Registered dietician� means any person registered to practice dietetics as specified
by the commission of registration of the American Dietetic Association.