Most ANFP members work in healthcare—nursing homes, long-term care facilities, senior living communities, and hospitals. Some work in correctional facilities, schools, and the military. In healthcare settings, dietary managers often run foodservice and nutrition departments, typically working in tandem with Registered Dietitians and other members of the healthcare team. They may provide supportive nutrition screening, documentation, and care planning.
Because of their intensive training in management and human resources administration, some nutrition and foodservice managers oversee multiple service-oriented departments (e.g., laundry, housekeeping, and others) within their organizations. Yet others work for corporations in areas such as multi-site management of foodservice operations, employee training, or sales.
Dual credentials among members are common. For example, some members are also certified executive chefs, diet technicians, or hold additional college degrees in areas such as hospitality management. The demand for culinary expertise in healthcare is growing at a dramatic pace. Increasing numbers of chefs are entering the healthcare arena and joining ANFP to synthesize talents in food preparation with an understanding of nutrition therapy, management, and food