Arnt Steffensen

The Norwegian Dietetic Association was formed in 1948 and today has about 1400 members. Our membership is comprised of administrative dieticians, chefs, catering cooks, kitchen staff, apprentices and students, all working with diet and nutrition in different parts of society: hospitals, long term care institutions, schools, canteens, military camps, prisons, oil platforms, the food industry etc.

One of our goals is to show how important good nutrition is to people’s health, and to show what a valuable job our members are doing in kitchens, all around the country. For instance, we arrange a national championship for healthcare cooks. This gets a lot of attention in the media, is good for morale, and shows people what our members can actually do. It raises our profile with the general public and promotes a greater understanding of the work we do.

We also arrange seminars in order to give our members more knowledge and to improve their professional skills. Through Delta, our parent organization, we assist our members in salary and contractual negotiations with their employers.

In accordance with a directive from the European Union, the NDA has been working to formulate national guidelines for good hygiene practice in institutional kitchens. These guidelines have now been approved by the Norwegian health inspectorate.

The organization produces the magazine “Kjøkkenskriveren”, which is published seven times a year. Here one can find news and articles from the food industry, and interviews with people in different parts of the healthcare catering arena.

History
The Institute of Hospital Catering was born out of the Victorian Catering Managers Association in August 1981. From a small, though active parochial beginning, the Institute has grown from a membership of about 60 to it’s present size of approximately 500+, representing every State and Territory of Australia and New Zealand. The Institute changed its name to the Institute of Hospitality in Healthcare in 2000, to reflect its changing membership. Members now include not only Food Services Manager, Dietitians, Business and Corporate Directors in Health, that have a link to food services management. Aged, community and residential care in addition to Meals on Wheels is also fast becoming an integral part of the IHHC.

Purpose
The IHHC is non-profit organisation whose membership is open to persons employed in both the Public and Private Hospitals, related healthcare organisations and aged care institutions.

The Institute is dedicated to the pursuit of excellence in its member’s development, and the professionalism of  the Hospitality Services in the Health and Aged Care Industries. This is achieved through regular professional meetings, educational seminars (in Metropolitan and rural locations). Newsletters, National Magazine and the Annual National Conference.

The Institute offers its expertise to all Government and Statutory organisations seeking advice on any matter relating to food and hospitality services, and thus participates in formulating rules and regulations affecting industry. The Institute has developed a number of documents relevant to industry, and in some cases, endorsed by Government.

We invite you to attend our professional industry seminars so that we may introduce ourselves, and share information with you that will assist in your daily operations. Also, it gives opportunity to be involved in networking and getting to know colleagues you may not otherwise interact with at a local or state level. We look forward to meeting with you at the next professional Seminar.

Our Vision
We are nationally and internationally recognised as a proactive association for the advancement of professional standards in Hotel Services. We deliver excellence in education, advice and networking to our members. We are the preferred advisory body to government, industry and other professional associations. Our members are an integral part of decision making and are sought for their knowledge, expertise, innovation, ethics and ability to adapt and implement change. The IHHC promotes, provides and encourages the setting and advancement of standards and guidelines within the areas of Hotel Services. As a consequence of services provided by the IHHC, its members are empowered to provide indispensable service and value to their organizations.

Our Mission
The IHHC is a national educational support body, consisting of Hotel Service professionals and support staff in Health and Aged Care facilities. The IHHC provides its members ongoing support through education, information updates, networking opportunities, seminars and national conferences. The IHHC works collaboratively with government and builds alliances with other professional bodies.

Bob Mulder, Manager, Services Dept.

The VHVG Food and Hospitality Management was founded in 1983 and began as a association for food and hospitality managers in the healthcare industry. The VHVG can represent healthcare institutions from all categories as well as educational institutions, so-called external catering and Defense and Justice Departments. The VHVG is active nationally as well as internationally and has joined HCI, a worldwide association for the catering and hospitality industry in the healthcare sector. The VHVG Food & Hospitality Management is dedicated to provide her members, where possible, with the most relevant information regarding our profession. In order to achieve this goal the VHVG organizes themed meetings, symposiums, congresses, work visits and study trips. Within these activities the VHVG Food & Hospitality Management tries to focus as much as possible on different topics from the fast-growing profession of F&H Manager. Therefore we invite well-known names from the profession to give their vision on current topics and give a more in-depth view on new developments and technologies.
The VHVG has become a well-established name with government offices, educational institutions, professional associations, and business owners. They regularly rely on the VHVG and her members to share knowledge and experience in a variety of settings.The VHVG Food & Hospitality Management is easily accessible for professionals from the F&H industry, a very active association and proud of her independence. The VHVG Food & Hospitality Management has a beautiful website (www.vhvg.nl) with, in the members area, a wealth of information such as reports, product reviews, and research results. Furthermore there is a discussion and members forum for the exchange of knowledge and information, all meant to support the F&H Manager in his or her daily activities.

Kevan Wallace

The Association was founded in 1948, and celebrated its 50th Anniversary in 1998. It is a national organisation with branches in England, Scotland, Wales and Northern Ireland.

The aims and objectives of the Association are the promotion and improvement of the standards of catering in hospitals and healthcare establishments in Great Britain, Northern Ireland and elsewhere; the education and training of persons in health care catering services, and the provision and improvement of the professional interests and status of those engaged in health care catering services.

There are 17 branches nationally which are geographically based in order to facilitate the establishment of easier communication networks. Branch activities include formal meetings, seminars and study days with guest speakers, catering supplier’s demonstrations and exhibitions and social events.

National events are also held such as competitions,study days and cookery competitions and the highlight of the Associations year is our National Conference.

There are several grades of membership with the principal grade (FULL) being for persons actively involved in NHS catering management. There is also associate membership and a patronage scheme.

The Association has a membership of over 400 and a large proportion of members are actively involved in managing a range of other non clinical support services.

Heather Truber

The Canadian Food Service Supervisors’ Association was originally formed in 1965. The Association’s main objective was to ensure high standards of training for its members, and to ensure quality food service to the public. In 1991, the membership voted to change the name to The Canadian Society of Nutrition Management, to enhance recognition and understanding of the profession. The Executive and the Board of Directors conduct the Society’s business. Nominations of officers for the following year are presented and elections are held at the annual meeting each spring.

The CSNM Member
A Nutrition Manager is a technically skilled person who is eligible for membership in The Canadian Society of Nutrition Management (CSNM). Position titles may include a combination of the following terms: Food service / dietary / dietetic / dietetique and supervisor / technologist / technician / technician. This individual is part of the nutrition management team and is constantly involved with the day-to-day operation of the food and nutrition/dietary department. He/she provides the much needed link between administrative and foodservice personnel. The role of this manager is to incorporate education and experience in co-ordinating and supervising operations of the foodservice department; to provide quality, economical meal service, and direct patient/client care. A qualified CSNM member is trained in problem solving and is capable of quick and accurate decisions. There is a need for professional nutrition management. Every organization requires continuing leadership and direct supervision by trained personnel. This is the only answer for an efficient, well run, quality controlled department in any organization – - whether it be hospital, institution, or industry. Increasing demands in the delivery of foodservice have led to the employment of members of the Canadian Society of Nutrition Management in many phases of the health care and food service industries. The emphasis on cost control, quality assurance, accreditation, and safe food handling requires the qualifications of a member of the Canadian Society of Nutrition Management.

Areas of Opportunity and Practice

• Health care facilities – acute, chronic, rehabilitation, and long-term care – food service management – food production – therapeutics – purchasing – cafeteria/catering manager
• Commercial catering services
• Government agencies
• Colleges, schools, and universities
• Hospitality industry
• Consulting services
• Private practice
• Public/community health and nutrition
• Research

Training
A member of the Canadian Society of Nutrition Management has received training in many areas including:

• Staffing, scheduling, hiring, disciplining
• Accounting and budgeting/payroll
• Purchasing and costing
• Computer operation
• Personnel management, job descriptions, orientation
• Work methods
• Menu planning
• Diet therapy/nutrition competence
• Quantity food production, recipe testing
• Portion quantity, portion control
• Sanitation and safety
• In-service education/communication
• Quality assurance/customer service

Karin Liden, Manager of Food & Nutrition Dept.

The association was formed in 1921 and has 1200 members. Common to all members is that they work in the area of diet and nutrition, such as catering in the public and private management, nutrition counseling and nutrition therapy.

General meeting is held every other year and is the highest decision making body of the association. At the meeting decides the activities and financial framework for food and nutrition over the next two years.

Kost och Näring is supporting the members in their professional role through   fellowship, knowledge communication and development. By union work will the association strengthen the position of the members at the workplace.

Kost och Näring will contribute to a holistic view of man and the environment in which the relationship between diet and health developed by the link between science and practical application.

Kost och Näring will work for the professional development globally through membership and active involvement in international associations.

The association has a membership magazine “Näringsvärt” which is published six times/year.
(Website address http://www.kostochnaring.se)

Dr. Antonio Villarino - President

The Spanish Society of Dietetics and Food Science (SEDCA.) is a non-profit organization formed by professionals and people interested in Food Science, Dietetics and Nutrition, today more than 500 members in all Spain..

As an association, the main feature of the SEDCA is multidisciplinary, embracing as essential inputs, in particular field, perform the various professionals who work in them: pharmacists, physicians, veterinarians, chemists, biologists, nurses, dietitians, etc.. The vision care and public health is a constant to all our activities.

SEDCA manage the 30 years old Journal “Nutrición clínica y dietética hospitalaria”, one of the mains publications about nutrition in spanish.

In short, SEDCA. is a scientific society which seeks to improve and enrich the food knowledge, help to promote a healthy and adequate feeding and inform consumers about food and nutrition issues.