Healthcare Caterers International
Dietary Managers Association (DMA)
The Dietary Managers Association began back in 1960 with an organisational meeting in Cleveland, OH. The organisation was first known as the Hospital, Institution and Educational Food Service Society (HIEFSS) and had a grand total of 72 members. It was sponsored by the American Dietetic Association and formed as an organisation for dietetic assistants and technicians. The objectives of those founders were threefold:
1. To promote education in nutrition and food service
2. To advance the science of foodservice
3. To improve nutritional services.
Even though the name was changed to the Dietary Managers Association (DMA) in 1985 and the group separated from sponsorship by ADA, the mission and goals of the organisation have remained strong and steady. Today DMA is a national not–for–profit association, which has over 15,000 professionals dedicated to the mission of providing optimum nutritional care through foodservice management.
DMA members work in hospitals, long-term care, schools, correctional facilities, and other non-commercial foodservice settings in the USA, most often in conjunction with registered dietitians. The association provides foodservice references, publications and resources, employment services for members, continuing education and professional development, and certification programmes. DMA monitors industry trends and legislative issues, and publishes one of the industry's most respected magazines, the Dietary Manager.
The cornerstone of the Dietary Managers Association is its Certification Programme. A certified dietary manager (CDM) and certified food protection professional (CFPP) has the education, training, and experience to competently perform the responsibilities of a dietary manager and has proven this by passing a nationallyrecognised credentialing exam. In addition, a CDM must fulfill requirements of continuing education to maintain certified status. This credential also indicates specific training in food safety (CFPP).
There are many DMA-approved schools, which offer classes to prepare for becoming a dietary manager and passing the exam. Courses can be taken onsite, online or by correspondence. These programmes follow established requirements that involve coursework in foodservice management, human resources management, nutrition and medical nutrition therapy, and food service. DMA's programme is accredited by the National Commission for Certifying Agencies (NCCA). DMA joins an elite group of 59 organisations with 182 programmes that have received and maintained NCCA accreditation.
DMA is headquartered in St. Charles, Illinois, and the day-to-day operations are run by William (Bill) St. John, President and CEO. The organisation is governed by a 10-member Board of Directors. These directors are chosen by the DMA membership for two year terms, five of which rotate each year. In addition, there are four executive officers - Chairman, Immediate Past Chair, Chairman-Elect, and Secretary / Treasurer. A new Secretary / Treasurer is chosen each year, also by ballot of the members, and then ascends to the position of Chairman. The current Chairman of the DMA Board is Erma O'Neil, CDM, CFPP from Houston, Texas.
In addition to the members of the Board of Directors, DMA also has two supplier members on the Board. These positions are non-voting but serve as a valuable link to our supplier community. An industry Advisory Committee also serves DMA by providing sponsorships, educational resources, and valuable counsel to the organisation.
DMA has chapters in nearly every state in the USA and one chapter in the US territory of Guam. Each of these chapters has its own officers and holds state meetings for their members at least twice a year. Many of the larger states are divided into district chapters as well.
DMA has always strived to bring new value to its members. One of the most valuable benefits that DMA provides to it's members is the DMA website which can be viewed at www.dmaonline.org. This website offers information regarding the organisation, educational opportunities, and resources not only for DMA chapters but also for foodservice professionals. The Document Center has forms for financial management, sample cleaning schedules, and examples of job descriptions. The Member Community offers a format for DMA members to share information and ask questions of other members. This has been particularly helpful for new foodservice managers.
HCI was actually born out of the DMA website. Visitors to the website from other countries were looking to network with others working in the same industry. DMA sought out like associations and became one of the charter members of HCI. Forming alliances with similar associations only makes DMA and its members stronger - and hopefully, better able to make a difference in the lives of our clients, patients, or residents.
DMA members are a fun-loving bunch. This is never more evident than at the DMA's annual meeting. The conference gives DMA members the opportunity to get together and receive top-notch educational programming. It also gives them the chance to have a great time. The annual meeting this past year was held in Milwaukee, Wisconsin, and a photo of the newest board members having a little extra fun at the Awards banquet is included with this profile. DMA's next annual meeting will be held in San Diego, California from July 1-5, 2007. A post-convention trip to Honolulu, Hawaii, is planned for the members as well.