Severe weather. Technology disruptions. Mass casualty or violence. The list goes on. Emergencies can occur at any time, in any organization, with significant implications. It is essential to have an emergency plan and program in place to not only successfully navigate through the incident but also recover. Is your organization prepared? Do you know what preparedness looks like? Do you know how to get started? This session will provide considerations and frameworks for preparedness planning that has applications in numerous settings where dietitians work.
CPE Level: 2
- 4.1 Demonstrates sound professional judgment and strategic thinking in practice.
- 4.2 Exercises critical thinking when faced with opportunities and challenges.
- 7.1 Identifies, analyzes and manages risks, adverse events, and safety to self, staff, clients and public.
- Describe elements of the CMS Emergency Preparedness Rule Condition of Preparation from a Food and Nutrition Services perspective.
- Describe dietary trends and best practices for emergency (disaster) feeding.
- Apply principles to reality – successfully plan, respond and recover to an emergency situation.
John Foust, RDN
John Foust, RDN, is a 25-year member of the Academy and currently the Director of Food & Nutrition Services with Boulder Community Health in Boulder, Colo. He has extensive food and nutrition experience working in the healthcare and long-term care industries and is a CMS subject matter expert in acute healthcare. John is currently the House of Delegates representative for the Cultures of Gender and Age MIG and has previously served as the Secretary for the Food & Culinary DPG. John is also a member of Management in Food & Nutrition Services DPG, Dietitians in Business and Communications DPG and the Colorado Academy of Nutrition & Dietetics. He received his bachelor’s degree from Kansas State University.
Jessica N. Royer-Colborn, RD, LDN
As Brand Manager of Program Development, Jessica Royer-Colborn, RD, LDN, helps create and maintain patient dining programs which enhance the patient dining experience and are implemented at over 260 healthcare accounts nationally according to current trends, regulatory standards and industry demand. Prior to her current role, she served in several positions directly in the Acute-Care setting including Clinical Dietitian, Food Service Director, and System Patient Experience Director. These opportunities shaped her as a servant leader and installed a passion of educating others as a way of facilitating empowerment and growth. She earned her BS in Nutritional Sciences from The Pennsylvania State University and afterwards continued to Cornell University where she completed her dietetic internship. She previously served on the Pennsylvania Academy of Nutrition and Dietetics board as the public policy chair which developed her leadership and advocacy skills.