Volume #18 Issue #1 January—2016
ANFP...Learn, Discover, Lead
Co-Editors: Sue Rinkenberger and Linda Waite
srinkenberger@gmail.com and lwaite@adams.net
A message from your President,
Illinois ANFP Members,
I would like to thank each of you for putting faith in me to lead this organization this year. For
those of you who don’t know me I am the Facilities Director for Marklund a DD facility located in
Geneva and Bloomingdale. I oversee 6 departments, Risk Management, Wellness Program, OSHA
and Safety Program, and am the company representative for all construction. I am a CDM, CFPP,
A.S. in Construction Management, OSHA 30 hr certified and have been a member of DMA/ANFP
for 25 years. I also had the privilege of serving as the Pennsylvania President for several years.
My son Kyle is 10 years old and is a hockey goalie for the Geneva Cyclones.
As I write this letter I am thinking about the many sheets of Illinois ANFP members that I just
printed off of our portal from the National Website. I looked at the lengths of years that so many of
our members have and I also saw many new names that have recently joined within the last 5 years.
Serving on the State Board as your President is an honor, one that should not be taken lightly as the
future of our state organization lies in the hands of each board member every year.
First I want to thank the board members for volunteering their time to keep the chapter moving
in the right direction, many of these members have been on the board for several years. I urge all
members to look at their membership as a privilege and to realize that without volunteers the
chapter cannot continue. This organization is about you, your job, and your position in the
Foodservice Industry.
I am asking each of you to consider serving on the board or a committee. I have heard people
say, “I don’t have the time”, or “I have no idea what to do”. I can tell you that time is precious to
everyone but the reality is if we have no one to run for office we have no board and no state
organization. I can tell you that you will not be alone, you will be coached through your position
and have all available tools to complete your term at your fingertips. If you are interested in running
for office please contact any of the board members and they will lead you in the right direction.
Our spring meeting is coming up fast, and it looks like it will be a great way to obtain clock
hours, meet the board, and talk to colleagues from throughout the state. I hope that you consider
attending and supporting those who put so much work into organizing this event.
If you ever have any questions about the organization, running for office, helping organize the
meeting or anything else you may want to know please do not hesitate to contact me at any time.
I wish each of you a safe and snowless winter and hope to see you at the Spring Meeting.
Diana L. Book
Dbcdm1@att.net
630.363.6706
In This Issue:
President’s Message
Spring and Fall 2016 State Meeting Information (Registration will be on IANFP Website)
2015 – 2016 Board of Directors
2015 ANFP Members Salary & Benefits Survey Results 
Gimme 10—Safe Food for Senior Act 2013
News & Events from National
ANFP Website Update
Pride in Foodservice Week – 25th Year!
ANFP:
Mission: Position the Certified Dietary Manager as the expert in
foodservice management and food safety.
Vision: The Certified Dietary Manager is the cornerstone of the
collaborative Dietetics profession.
2015 – 2016 Board of Directors
President
Diana Book CDM,CFPP
Elburn, Illinois
Cell: 630-363-6706
Work: 630-593-5456
President Elect/Program/Meeting
Lisa Deininger CDM,CFPP
Galena, Illinois
Cell: 815-297-2216
Work: 815-776-7244
Immediate Past Chair
Toma Newburn CDM,CFPP
Peru, Illinois
Cell: 815-866-6287
Home: 815-224-4266
Treasurer
Linda Waite RDN,LDN,CDM,CFPP
Quincy, Illinois
Home: 217-223-5259
Cell: 217-779-3142
Secretary
Judy Parn CDM,CFPP
Quincy, Illinois
Cell: 217-430-1681
Program/Meeting Chair
Lisa Deininger CDM,CFPP
Galena, Illinois
Cell: 815-297-2216
Work: 815-776-7244
Education/Meeting Chair
Tia Reid CDM,CFPP
Chester, Illinois
Cell: 618-615-1274
Membership Chair
Joyce Salvador CDM,CFPP
Morton Grove, Illinois
Cell: 773-383-2702
Work: 773-545-8300
Newsletter/Webmaster/Leg Spokesperson
Sue Rinkenberger CDM,CFPP
Forrest, Illinois
Home: 815-657-8869
Cell: 815-867-0059
Awards/Recognition Chair
Rosalind Davis CDM,CFPP
Waukegan, Illinois
Home: 847-849-2113
Cell: 847-695-1866
Vendor/Expo Chair
Linda Waite RDN,LDN,CDM,CFPP
Quincy, Illinois
Home: 217-223-5259
Cell: 217-779-3142
Fundraising Chair
Rhonda Smith CDM,CFPP
Decatur, Illinois
Home: 217-615-4808
Cell: 217-877-6676
GETTING TO KNOW YOUR ELECTED OFFICERS:
Linda Waite
Linda has been a CDM for 26 years. Linda is employed as a Professor and Adjunct Facility at John
Wood Community College where she started the Restaurant Management Program now the
Hospitality Program. She taught the CDM program at the college for 6 years and the Restaurant
Management Program at Western Illinois Correctional Center for 10 years. Before that time she was
a Restaurant Manager for 2 companies for 18 years and was a Food Service Manager and Director
for a College Foodservice Management Contractor for 4 years. She is also a RD and LDN and was
a Consultant Dietitian for 12 years. Now partially retired she enjoys volunteering.
Sue Rinkenberger
Sue has been a CDM for 33 years. Sue is employed as a Director of Foodservice Manager (CDM) at
Pontiac HealthCare and Rehab. She has been an officer and served on a number of committees on
District, State, and National ANFP levels over the years. Sue is the currently a member of the
National Legislative Committee.
Now in it’s 25th year,
Pride in Foodservice Week designated by
Association of Nutrition & Foodservice
Professionals is February 1-5, 2016
UPCOMING DATE:
March Spring Regional Meeting 2016
The Inn at Opryland, March 10-11, 2016 in Nashville Tennessee.
IANFP Spring Workshop
April 21-22, 2016, Performance Food Group (PFG), Rock Island Illinois
May Spring Regional Meeting 2016
May 5-6, 2016, Anaheim California
Annual ANFP Conference & Expo
JW Marriott Indianapolis, June 10-13, 2016, Indianapolis Indiana
IANFP Fall Workshop
Northfield Inn Suites and Conference Center, October 20-21, 2016, Springfield Illinois
Areas of Employment of ANFP Members Are Very Diverse
The 2015 Salary & Benefits Survey results are now available to view on the ANFP web site.
Results show as follows that members of the ANFP work in many places including non-health care
areas:
45% of survey participants work in Skilled Nursing Facilities/Nursing Homes
24% of survey participants work in Hospitals
9% of survey participants work in Continuous Care Retirement Communities
1% of survey participants work in Correctional Facilities
2% of survey participants work in Mental Health Facilities
3% of survey participants work in School Foodservice Programs
.4% of survey participants work in Education as Instructors
.3% of survey participants work in the Military
9% of survey participants work in other places as restaurants and other food service establishments
IL/ANFP Checking Account
Treasurer’s Report
Account - $14,932.26 (Oct. 14, 2015) – includes meeting registration and vendor fees
Account - $13,242.05 (Jan. 16, 2016)
– Treasurer Linda Waite, RDN, LDN, CDM, CFPP
-----------
“We all have dreams. But in order to make dreams come into
reality, it takes an awful lot of determination, dedication,
self-discipline, and effort.” – Jesse Owens
Notice to all Members:
Please keep your address, phone number and your email address
current with the National ANFP Office.
Please notify AFNP immediately!
@ 1-800-323-1908 or
http://www.anfponline.org
For more information about ANFP
Please contact Association of Nutrition & Foodservice Professionals:
406 Surrey Woods Dr., St. Charles, IL 60174 phone: 800-323-1908, fax: 630-587-6308 email:
info@ANFPonline.org
Website: www.ANFPonline.org
About ANFP
Association of Nutrition & Foodservice Professionals (ANFP) is a national notfor-profit association established in 1960 that today has over 14,000
professionals dedicated to the mission of providing optimum nutritional care
through foodservice management.
ANFP members work in hospitals, long-term care, schools, correctional
facilities, and other non-commercial foodservice settings. The association
provides foodservice references, publications and resources, employment
services for members, continuing education and professional development,
and certification programs. ANFP monitors industry trends and legislative
issues, and publishes one of the industry’s most respected magazines.
National Hunger Week
April 11-15, 2016
.
News and Events from National
ANFP is your professional partner for continuing education! Choose from the
Annual Conference & Expo, Regional Meetings and/or Chapter Meetings in 2016 2017. Mark your calendar for these ANFP educational and networking events
2016 Annual Conference & Expo – June 10-13, 2016 – JW Marriott Indianapolis Indianapolis, Indiana
2017 Annual Conference & Expo – June 6-9, 2017 – The M Resort – Las Vegas, NV
2018 Annual Conference & Expo – June 1-4, 2018 – Renaissance Sea World –
Orlando, FL
Regional Meetings – ANFP Regional Meetings provide top-notch education at
affordable and convenient locations across the nation.
(13 CE Hrs per Regional Meeting)
March Regional Mtg - March 10-11, 2016 - The Inn at Opryland – Nashville, TN
May Regional Mtg – May 5-6, 2016 – Anaheim Marriott Suite – Garden Grove, CA
March Regional Mtg – May 9-10, 2017 – Doubletree Bloomington Minneapolis
South – Minneapolis MN
April Regional Mtg - April 6-7, 2017 – Doubletree Princeton – Princeton, NJ
March Regional Mtg – March 15-16, 2018 – Embassy Suites Dallas Park Central –
Dallas, TX
May Regional Mtg – May 16-17, 2018 – Embassy Suite Lexington – Lexington, KY
Chapter Meetings – Many ANFP state chapters host spring and fall meetings.
Visit the ANFP website periodically to learn about chapter meetings as dates and
locations become available. www.ANFPonline.org/Chapters
Illinois ANFP Spring State Meeting (Save the Date)
April 21-22, 2016
Performance Food Group (PFG)
Rock Island, Illinois
Illinois ANFP Fall State Meeting and Expo (Save the Date)
October 20-21, 2016
Northfield Inn Suites and Conference Center
Springfield, Illinois
Grants Available for Regional Meetings and Other ANFP Events! The Nutrition &
Foodservice Education Foundation (NFEF) is proud to support grant opportunities
for ANFP members who wish to attend Regional Meetings, the National Leadership
Conference, and Leadership Institute. Grants are applied to the registration fee and
the balance of funds is provided to recipients to offset travel/hotel costs. Visit
www.NFEFoundation.org or call 800-323-1908 for more information.
ANFP Launched the CDM Career Network. Being an ANFP member is better than
ever with the addition of our new CDM Career Network. Employers know that ANFP
members are the most qualified candidates for their nutrition and foodservice job
openings. Now they can search for you, based on your skills and talents! Job
seekers can turn to the CDM Career Network to learn about position openings and
access resources to help with interviewing, resume writing, and more. Members can
view listings by specialty, location, and employer. If you are seeking new
employment, post your resume to help prospective employers find you
(confidentially, if you prefer). You can also apply to job postings directly online.
Enjoy unlimited access to the career center at no cost! Start your job search at
www.healthecareers.com/anfp. Looking to fill a position? The CDM Career Network
is a proud member of HEALTHeCAREERS Network, which provides targeted
exposure to qualified candidates.
CE Self-Reporting
CDMs are now responsible for tracking their own continuing education (CE) hours
and submitting them at the end of their three-year cycle. In short, CDMs will
participate in continuing education activities, record their CE activity in the CE
reporting record, and save their certificate of completion or proof of attendance for
verification purposes. It’s easy and convenient, and you’re in control!
Login to www.ANFPonline.org or contact ANFP’s Professional Development
Services (info@ANFPonline.org or 800-323-1908 x810).
The CE audit process began on June 1 and many individuals have already
successfully completed the process. CBDM moved to self-reporting on June 1, 2014.
On June 1, both an email and a certified letter were sent to those who were
randomly selected for the audit. If you have any questions regarding the audit,
please feel call 800-323-1908 or via email at info@ANFPonline.org.
Connect with CDMs Around the Country – Online!
Want to ask a best practice of fellow ANFP volunteers? ANFPConnect is a new
online community where you can quickly and easily communicate with colleagues
in the foodservice industry. Share industry experiences and expertise, participate in
discussion forums, and get event information -- all in one convenient place.
Free sign up for ANFPConnect at www.ANFPonline.org
How can we better serve you?
E-mail your answers to [the chapter newsletter editor].
Stay current! Have you recently updated your e-mail address with ANFP HQ?
Log into www.ANFPonline.org to update your contact information.
Have you previewed the latest update on the chapter website? If so, what would you
like to see added to the website?
Have you “liked” ANFP’s and our chapter’s Facebook page?
Do you feel we, as your local chapter, are providing you with updated information
and education? Let us know how we’re doing!
Thank you for your participation! Our goal as a chapter is to provide the best
experience for CDMs, students, and all nutrition and foodservice professionals.
Follow ANFP on Facebook!
ANFP’s social media presence is growing! The ANFP Facebook page has added
hundreds of “likes” in the past few months. Our page includes industry articles on
top topics, action photos of ANFP events and “Throwback Thursday” images from
over the years, #MotivationMonday quotes to get your week going, and other fun
and inspirational posts related to foodservice. Like our page and instantly connect
with over 1,500 industry peers!
SAFE FOOD FOR SENIORS ACT 2015 (114th Congress)
A new session of Congress began in January, 2015. Safe Food for Seniors is still in place
but will have different congressional sponsors due to the retirement of its lead sponsor,
On July 29, 2015, House of Representatives, Lynn Jenkins (R-KS) and co-sponsor, Earl
Blumenauer (D-OR) introduced Safe Food for Seniors Act of 2015 (H.R. 3356) into
Congress.
SFS H.R. 3356 requires that federally funded skilled nursing facilities (SNF) have their
director of food services, in the absence of a full time dietitian, be trained as a Certified
Dietary Manager,
Certified Food Protection Professional (CDM,CFPP) or a Dietetic Technician, Registered
(DTR), or have the equivalent training from military experience or traditional education.
The Safe Food for Seniors Act of 2015 (H.R.3356) ensures recognition of the CDM
credential nationwide.
There is a need for more co-sponsors. Communicate with your House Representative and
explain the purpose of this bill. There is more information including the language in the bill,
sample letters to send and more on the wed site at www.anfponline.org
To keep the bill moving, the Gimme 10! Campaign encourages members to generate at
least 10 co-sponsors. Help ANFP meet the challenge! Members can find a sample letter
and presentation paper to send to their U.S. Representatives urging them to co-sponsor
H.R. 3356 at www.anfponline.org. Don’t know who to send it to? Visit
http://www.house.gov/ and scroll down to find the representative for your district. Thanks
for your support! Co-Sponsors include: Doris Matsui (D-CA), Hank Johnson (D-GA), Peter
Roskum (R-IL), Rick Larsen (D-WA), Bob Dold (R-IL).
CHANGES ON THE ANFP WEBSITE
The ANFP website continues to be an outstanding resource and outreach tool for
the association. The association launched its website in 1997 with 29 pages. Eleven
years later, DMAonling.org was redesigned to make it a more valuable tool for
dietary managers and those interested in the field. The fourth edition relaunched in
2008. This newest version of the association’s homepage went live in July 2015. Our
website currently has more than 700 web pages and receives about 2 million hits
per month, making it a highly visible way for people to learn about ANFP.
ANFP members and customers will enjoy virtually one-touch access to everything they
need to know about ANFP events and offerings.
Here’s what will be there when you log in:
*The new “My Information” page will help you manage multiple addresses, phone numbers
and email addresses.
*The new “My Chapters” page will help you manage your chapter selections online.
Members can now participate in up to two state chapters.
*The new “My Certification” page will help you manage information for your CDM
credential. You will see a more detailed view of your current CE status and will enjoy
immediate access to ANFP online CE. You will also be able to report external CE hours
electronically.
*The new “My Transactions” page will help you manage all of your ANFP transactions in
one location, such as print receipts for employer reimbursement, renew membership,
manage event registrations, use open credits you have with ANFP, access product
downloads and complete online CE courses immediately upon purchase. Once completed,
CE will flow into your CE record immediately, and you can print a certificate of completion
for your records.
*The new “Chapter Portal” will help chapter officers and volunteer leaders maintain event
listings, pull member rosters, and manage chapter business online.
Keep an eye out for more information coming soon to our ANFP website!
RECIPE CORNER – Joyce Salvador CDM,CFPP
Creamed Pecan Nuts
½ cut brown sugar, packed
1-1/2 tsp. vanilla
¼ cup white sugar
1-1/2 cups pecan halves
¼ cup sour cream
Combine sugars and sour cream in pan. Cook over low heat, stirring constantly, until sugars are
dissolved. Cook until soft ball forms, in cold water. Remove from heat. Add vanilla and pecans. Stir
until light sugar coating begins to form on nuts. Turn out on wax paper. Separate nuts by hand, let
cool.
Notes: Most delicious!
JANUARY is National Wheat Bread Month – January recognizes both the economical
and dietary importance of wheat production. It is both a state and national revenue
generator as well as a budget-friendly, nutritious food source for consumers. Farmers
significantly contribute to the country’s wheat supply, producing millions of dollars in
annual sales. Whole-wheat bread’s increased nutritional value is related to the whole
grain. The whole-grain kernel consists of three parts. The out layer of the grain is the bran,
which has a lot of fiber and protein. Inside the bran is the germ, which is loaded with
vitamins, minerals and essential fatty acids. The endosperm is the starchy area within the
whole grain. Whole-wheat flour is rich in B-vitamins, vitamin E and protein, and contains
more trace minerals and dietary fiber than white flour. The fiber, like the fiber found in
whole-wheat flour, is necessary for the digestive tract to function well. Remember in most
recipes calling for while flour, one can substitute half of the requirement with whole-wheat
flour, thus increasing the fiber for an additional boost in digestive health. Check out
http://www.wheatfoods.org for recipes and ideas for incorporating more wheat into a
healthy diet.
Vendor Information Requested –
Share information about your terrific vendor with other IANFP
members. Encourage your vendor to be part of the IANFP Vendor Show
and Expo in October. Contact Linda Waite at lwaite@adams.net 217223-5259. Then nominate the Vendor to be the IANFP’s Vendor of the
Year. The simple short application is on the IANFP website under the
Illinois Chapter website and then under Links.
Nominate your Administrator/Supervisor to be #1 through
IANFP Administrator/Supervisor of the 2016 year. The
simple, short application is on the IANFP website under the
Illinois Chapter website and then under Links.
The Fall Workshop will also be our installation of officers.
Also, speaking of the installation of officers, please be
thinking about any way that you could possibly help the
organization. We would really love to have more volunteers;
so if you are even considering it but don’t know for sure just
give one of us on the board a call or email and we can answer
any questions you may have.
Core Values
ANFP members commit to these four Core Values:
Professionalism: ANFP members are leaders who demonstrate the
highest standards in their profession, adhere to the Values Statement
and Code of Ethics, and pursue life-long learning.
Integrity: ANFP members demonstrate pride in their work and are
respected members of the leadership team.
Advocacy: ANFP members are advocates for those they serve, and
demonstrate they care about their clients’ health and quality of life.
Best Practices: ANFP members implement nutrition and foodservice
best practices and impart that knowledge to those they serve and lead.
“Happiness does not come from doing easy work but from the afterglow of
satisfaction that comes after the achievement of a difficult task that demanded
our best” – Theodore Isaac Rubin