ANFP officers sworn in at national conference

Kathryn Massey is new chair; awards also handed out at Minneapolis event.

Kathryn Massey, CDM, dietary manager at Floyd Valley Hospital, Sioux City, Iowa, took over as chair of the Association of Nutrition and Foodservice Professionals during the recent National Leadership Conference in Minneapolis. Massey replaced outgoing chair Paula Bradley.

Debbie McDonald, CDM, was sworn in as chair-elect and will take over for Massey in 2015. McDonald is program administrator for food service at North Texas State Hospital in Burkburnett.

Janice Hemel, CDM, foodservice supervisor at Lane County Hospital and Long Term Care in Dighton, Kan., is ANFP’s treasurer for 2014-15. Ken Hanson, CDM, jail services supervisor in the Polk County, Iowa, Sheriff’s Office, is treasurer-elect.

Three directors at large also were appointed. They are Larry Jackson, CDM, foodservice specialist for Sumter County Schools System, Americus, Ga.; Richard “Nick” Nickless, CDM, chef/supply and services director for the Department of Disabilities and Special Needs at Coastal Center in Hanahan, S.C.; and Amy Lewis, healthcare sales and marketing manager for Hoffmaster Group.

During the conference, several awards were given. Among them:

  • CDM of the Year: Thomas Schoenwald, CDM, foodservice director at Hot Springs Memorial Hospital in Thermopolis, Wyo.
  • Excellence in Dining Award: Arthur Bretton, CDM, foodservice manager at Our Lady of Consolation Nursing and Rehabilitative Care Center, Merrick, N.Y.
  • Distinguished Service Award, Member: Vicky Kearney, CDM, director of food management programs for Armstrong Nutrition Management.
  • Distinguished Service Award, Corporate Partner: Reinhart Foodservice, University Park, Ill.
  • Diamond Award: Minnesota Chapter of ANFP.

The theme of this year’s conference was “Change, Choice & Opportunity,” and attracted more than 400 attendees. Topics included a panel discussion on culture change, a session on healthcare reform and an overview of HCAHPS.

Also, for the first time, attendees were able to take a Virtual Dementia Tour. The simulation gave operators an opportunity to better understand what their patients with Alzheimer’s or dementia experience.

The annual Pay It Forward fundraiser generated $40,000, which will go towards scholarships, research funding and other education initiatives undertaken by the ANFP’s Nutrition & Foodservice Education Foundation.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources