Leading with Integrity and Ethics in a Dynamic Environment

This webinar was presented live on May 17, 2023. The CPE associated with this event expires on December 31, 2025.

Ethically leading people in dynamic work environments is challenging, but every nutrition professional can develop the skills they need to be a role model for ethical leadership! In this conversational event, two skilled RDNs discuss career experiences that highlight how they use tools from the Academy's Code of Ethics framework as a foundation for successful situational, contingency and reciprocal approaches to leadership. Discussion of theories, application examples and real-life situations will strengthen your confidence in using these tools no matter your practice setting.

Planned in collaboration with the Management in Food and Nutrition Systems (MFNS) dietetic practice group and free for MFNS members.

CPE Level: 2

CPEU: 1.0 (valid until December 31, 2025)

Performance Indicators:

• 1.3.3 Uses ethical reasoning and decision-making processes to address ethical dilemmas.
• 1.5.1 Builds rapport and trust within relationships while respecting professional boundaries
• 4.1.1 Demonstrates effective problem solving and professional judgment to address needs

Learning Objectives

1. Apply theories and tools to maintain integrity in organizational behaviors and practices, including modeling organizational principles and values, ensuring truthful communications, and managing unethical behavior.
2. Define components of appropriate relationships, including development of rapport and trust, that maintain professional boundaries.
3. Apply cultural competence in leadership, including an awareness of personal beliefs and values as well as recognizing the importance of diversity, social, and cultural norms impacts on others.

Speakers

Dr. Deborah K. Piland, PhD, RDN, LDN, is an Assistant Professor for the Nutrition and Dietetics Programs at Missouri State University. She has assumed roles in management and leadership for more than 30 years including food industry management, as a national consultant for the foodservice industry, and in academia. She incorporates real life scenarios, entrepreneurial revenue stream assignments, planning and implementation of campus special events and a foodservice business into food service management courses. Deborah lives in the beautiful Ozark Mountains with her grown children, an amazing grandson, and several spoiled fur babies.

Leisa Bryant MBA, MA, RDN, LD, is a Registered and Licensed Dietitian, and the Executive Director of Food and Nutrition Services at the University of Texas M.D. Anderson Cancer Center in Houston. Leisa holds a bachelor's degree in Food and Nutrition from Hunter College, a master's degree in Community Health Education from Brooklyn College, and a Master's in Business Administration from the University of Houston Downtown. Leisa was an Adjunct Lecturer at Brooklyn College and shares her knowledge as well as learn from her colleagues and industry experts via her active role as a board, professional and/or operator member for organizations such as Association for Healthcare Foodservice (AHF), Academy of Nutrition and Dietetics (AND), and American College for Healthcare Executives (ACHE).