CDM, CFPP of the Month - November 2022

Name: Dona Watson, CDM, CFPP

Job Title: Director of Food & Nutrition
 
Employer: San Saba Nursing Rehab
 
Job Location: San Saba, Texas

Years in Current Position: 17 years

CDM, CFPP Since: May 31, 2022

Why did you decide to become a CDM, CFPP?

 I became a CDM, CFPP to be on a more professional level, and to be able to reach and teach others the real meaning of Food and Nutrition. I feel with this degree it will open more doors for me and give me more knowledge in Food and Nutrition. It has been an excellent and rewarding choice since I received it in such a short time. Looking forward to seeing how my futures holds.

What are your main responsibilities in your current position?

I have many main responsibilities in the position I hold here at San Saba Nursing Rehab. I perform nutritional screening and assessment on each resident. I complete sections of the MDS required for dietary needs. Member of the Care Plan team. I am familiar with Menu Matix, Pcc, Spenddown Program, and Supervisor for SNF Clinic Learning, Microsoft office, and Care to Learn Continuing Education Program, and director and lead employees underneath me. Took necessary steps to meet resident needs and effectively resolve food or service issues. Correctly received orders and responded appropriately to resident concerns. Served fresh, hot food with a smile in a timely manner. Communicate clearly and positively with co-workers and residents. Accurately measured ingredients required for specific food items. Prepared and served beverages such as coffee and tea or whatever like may like. Properly portioned resident's plates. Carefully maintained sanitation, health, and safety standards in all work areas. Closely followed standard procedures for safe food preparation, assembly, and presentation to ensure resident satisfaction. Delivers meals on Wheels to citizens in the community. On State Inspections annually I have had ZERO deficiencies since I have started working in Long Term Care and I have been in long term care for 17 years.

How do you organize your time at work to make sure you accomplish all your responsibilities?

How do I organize my time at work? I start off writing a to-do list that prioritizes what's important for me for the day. I like to say I stay organized. I write things down that come along the way. It’s a trick I can’t forget, and I learn to accept the things I can do for the day, and that I start off fresh for the next day.

What is an example of an innovative way you have made change at your facility and how did you implement it?

What a great question to ask, coming from someone that has started the Food and Nutrition department from the ground up. I reached out to the community. I started delivering Meals on Wheels, getting my face out there, and bringing in volunteers. I would do monthly in-service about nutrition and have monthly family day for all the elders' families. Just being able to bring loved ones together and helping each other that are less fortunate... What a blessing it has been.

What was your first job in the foodservice industry?

I was 16 and I worked in a restaurant called Western Slizzer. I made fresh rolls and little danishes. I never dreamed at that time that I would be here doing what I started off doing and still enjoying every minute.

Who has been your biggest mentor in food service and how have they helped shape your career?

My biggest mentor?  I have met so many people in the food industry, but there is one lady I do recall that stands out in my mind. It was a dietitian at our nursing home back when I just finished my schooling at the Dietary Manager school. Her name is Tywanah Vineyard RDLD. She was doing part-time work at our facility but worked for a main corporation called Creative Solutions. She always talked about what good things her corporation did for dietary and how encouraging her corporation was. They were always wanting the best for you, to educate you, and push you to your best.  She is the one that shared the importance of becoming a CDM, CFPP and inspired me to become the person and Director she knew I could be.

What are the biggest challenges you face in your position and how do you handle them?

The biggest challenge that I can say that I face on day-to-day life is making family members and their loved ones see that life isn’t over when they come to a long-term Home. I work toward making them see that there is more to life than they have seen in the past. Following up with patient care, overcoming all the rules and challenges, making sure their nutritional needs are being met, and giving them choices to meet their restrictions on their diets. I try to open a whole new window for them to see and understand that there is still life in long-term care.

What is your favorite part of your job?

My favorite part of my job is making a difference in someone's life every day. If it's making my elders a fancy dish or something sweet, or simply making them smile. I love to teach and show my employees how fun food and nutrition can be. I enjoy pushing them so they can better themselves and educate them that there is more to life then they can see. The best of all is watching them grow, learn, and become a great team player.

How do you stay up to date with current innovations and trends?

I stay up to date by working with a great corporation, They let you know what’s out and what's in, and I’m learning that ANFP has a wonderful website and e-mails that they send out informing on what's new and what's coming.

ANFP also has a great education site to learn all about food and nutrition. If you need some CEUs, ANFP has them. EDGE magazine has great resources as well with real-life stories about people, and how they handle everyday life in the food industry. 

How do you envision the foodservice industry changing in the next few years?

Wow, that is something to ponder. The world has changed so much in the last couple of years. I have seen the world basically shut down, people are in fear of their life,  and scared to work. COVID-19 completely shut the food industry down. It was hard to get items you needed.

However, The food industry is seeing its come back. I see in the next year or so things will be back to like they were years ago -- no food shortage and people will start back going to work. 

What is your advice to those just getting started in the foodservice industry?

The advice I would give to someone that is starting out in food service would be to treat others like you would want to be treated. Teach and show them every day that today is a new day. Live for today and not tomorrow and cook for your residents like how you want to eat. Inspire and remind them tough times don’t last, tough people do, and when working with food, we must learn to be tough.