CDM, CFPP of the Month - May 2026
Name: Christina Heffington, CDM, CFPP
Job Title: CDM, CFPP
Employer: Chowchilla Skilled Nursing Facility
Job Location: Chowchilla, CA
Years at Current Facility: 10 Years
Years in Current Position: 4 Years
CDM, CFPP Since: 2025
Why did you decide to become a CDM, CFPP?
I work for an amazing facility where I was fortunate to learn all departments and cross-train when going into dietary. I started just filling in and worked my way to dietary supervisor within 10 months. I decided to go to school and earn my foodservice certificate, and then started studying for my CDM, CFPP, soon after.
What are your main responsibilities in your current position?
Overseeing the dietary department, managing dietary staff, preparing/planning meals to meet nutritional needs, as well as following all state and federal regulations.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I have created a check-off list for monthly, weekly, and daily duties and I stay after my shift as needed to complete all necessary tasks.
What is an example of an innovative way you have made change at your facility and how did you implement it?
We recently switched to IDDSI for our meals, and in doing so, that needed a lot of training to be done for all staff, including nursing staff. In-services and quizzes were made for the entire facility staff so that we could start implementing the new changes. I arranged all the videos and in-services to be in compliance.
What was your first job in the foodservice industry?
I started out in dietary as an aide helping the cook with spreadsheets and diet textures.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
Jenny Medina, Registered Dietician. She helped me through schooling for my certificate, as well as on-the-job training for my CDM, CFPP. Jenny has always given me the extra push to continue my career, and helped me through many state surveys.
What are the biggest challenges you face in your position and how do you handle them?
I would have to say weight management for clients and helping promote better eating habits to clients who have underlying health issues has been the biggest challenge.
What is your favorite part of your job?
Seeing your hard work pay off. When a client takes the nutritional education given and puts it to use, and sees the results. Like gaining the weight needed or losing the desired weight.
How do you stay up to date with current innovations and trends?
Using the latest webinars and ANFP's website for all new updates. Also, Nutrition & Foodservice Edge magazine and local public health e-mail blasts for recalls, etc.
How do you envision the foodservice industry changing in the next few years?
I would imagine more plant-based options in fast food and on menus in more restaurants, as the demand has been growing for them recently.
What is your advice to those just getting started in the foodservice industry?
It's a lot to learn and it changes frequently. Remember to have patience and take it a day at a time.