ANFP Marketplace Online Learning

EC - June 2022 - Acknowledging Our Implicit Bias

CC - May/June 2022 - Common Cooking Myths Debunked

NC - May/June2022 - Childhood Nutrition: What Foodservice Professionals Need to Know

NC - May/June 2022 - Plant-Based Proteins for Nutrition & Operational Benefits

NC - April 2022 - Nutrition Implications in the 2022 Diabetes Standards of Care

NC - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward

FPC - March/April 2022 - Time, Temp and Taste: Cooking Food to Safe Temperatures Without Compromising Quality

FPC - March/April 2022 - Foodborne Illness - Revisiting the Basics

CC - February 2022 - All About Alliums: Flavors, Health Benefits, and Cooking Techniques

CC - January/February 2022 - Creating a Passion for Culinary Excellence

MC - January/February 2022 - Five Ways to Reduce Employee Burnout

MC - January/February 2022 - Go Team! Training and Motivation for Workplace Wins

FPC - December 2021 - Preparing for the Next Pandemic and Beyond

MC - November-December 2021 - Creating Positive Eating Environments

NC - November-December 2021 - Serving Up Joy and Nutrition for the Holidays

MC - November-December 2021 - Hosting Creative Special Events at Your Facility

FPC - October 2021 - Unspoiled - Humanity's Quest to Save Food for Later

NC - September/October 2021 - The Case for Zinc

NC - September/October 2021 - Nutrition Best Practice for Preventing and Managing Pressure Injuries

MC - September/October 2021 - Social Media and School Foodservice

MC - August 2021 - Artificial Intelligence: The Future of the Foodservice Industry?

FPC - July 2021 - Will FASTER Move Us Into an Allergen-Free Future?

MC - July 2021 - Technology and Innovation for Food and Service in 2021

NC - July 2021 - Introducing the New Nutrition Facts Label

CC - July 2021 - Infusing Restaurant Trends in the Non-Commercial Kitchen

EC - June 2021 - Ethical Decision-Making During a Crisis

CC - May/June 2021 - The Importance of Umami in Healthy Aging

NC - May/June 2021 - Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety

CC - May/June 2021 - Discovering Fermented Foods

NC - April 2021 - Dietary Guidelines for Americans, 2020-2025 Provides Nationally-Established Nutrition Guidance

FPC - March/April 2021 - The Food Supply Chain: Impacts of the COVID-19 Pandemic

CC - March/April 2021 - Making Meat Easy to Eat for the Elderly

NC - March/April 2021 - Nutrition and Brain Health

MC - February 2021 - Reducing Food Costs in Healthcare Foodservice Operations

MC - January/February 2021 - Mindfulness for Compassionate Leadership and Stress Reduction

MC - January/February 2021 - Maximizing Motivation in the Workplace

NC - January/February 2021 - The Nutrition Care Team: Working Together for Client Health

CC - December 2020 - Factors that Impact the Quality of Your Food

FPC - November/December 2020 - Food Safety Excellence: A Differentiator in Uncertain Times

NC - November/December 2020 - Nutrition and Holiday Celebrations During a Pandemic

MC - November/December 2020 - Heroes at Work: How Foodservice Managers Have Adapted During COVID-19

CC - October 2020 - Effectively Serving Residents Without Communal Dining

CC - Seafood Basics

EC - Ethical Muscle Memory

NC - Nutrition Strategies to Support Immune Health

CC - August 2020 - Food and Beverage Services

FPC - July/August 2020 - The 'New Normal' in Food Service

NC - July/August 2020 - Demystifying Protein

MC - July/August 2020 - The Flexible Mindset

MC - June 2020 - Providing Micro Markets in Healthcare Settings

MC - May/June 2020 - Leading Your Department & Team Through Crisis

MC - May/June 2020 - The Case for Doing Monthly Inventories

NC - May/June 2020 - COVID-19: How it Impacts Food, Nutrition, and Dining

NC - April 2020 - Embracing the Plant-Forward Movement in Your Kitchen

MC - April 2020 - Workplace Communication: Learning to Interact at Every Level

CC - March/April 2020 - Sous Vide in Health Care

NC - March/April 2020 - The Wheat We Eat

FPC - March/April 2020 - Food Safety Review

MC - February 2020 - Lifelong Learning: Your CDM, CFPP Credential & Beyond

NC - January/February 2020 - Trauma-Informed Care and Nutrition

MC - January/February 2020 - From Gen Z to Baby Boomers - Working with Multiple Generations

FPC - January/February 2020 - Ring in a Sparkling New Year...Clean Up Your Kitchen in 2020

CC - December 2019 - Frying and Braising Basics

FPC - November/December 2019 - 'Tis the Season...Inspection Season, That Is

MC - November/December 2019 - Strategies for Managing Today's Foodservice Workforce

NC - November/December 2019 - Origins of Common Holiday Foods and Nutritional Considerations

FPC - October 2019 - Illness Reporting, Restriction, and Exclusion

CC - September/October 2019 - Made-From-Scratch Foods Promote Better Health

NC - September/October 2019 - Go With Your Gut: Feeding the Good Bacteria in Your Digestive Tract

FPC - September/October 2019 - Preparing Allergen-Free Foods in Healthcare Facilities

NC - August 2019 - Preventing and Managing Malnutrition in Older Adults

MC - July/August 2019 - Avoiding Leadership Mistakes

EC - July/August 2019 - Setting the Standard for Professional Ethics

CC - July/August 2019 - Transitioning from Institutional Food Service to a Culinary/Hospitality Model

FPC - July/August 2019 - Automation Innovation: Cobots and Other Technologies for Your Kitchen

NC - June 2019 - Keeping Clients Hydrated: Is Water Enough?

Webinar - Top Tips for Boosting Flavor Through Culinary Sensory Analysis

Webinar - Menu Planning Solutions

Webinar - What Health Departments Are Looking For

Webinar - How to Motivate Your Employees and Tackle the Staffing Shortage

Webinar - Diversity, Equity & Inclusion: It's Not New, Just Clarified!

Webinar - MDS and PDPM Changes October 1, 2019: What's the Impact for the CDM's World?

CAYL - Rules of Engagement

CAYL - Improving the Dining Experience in Healthcare Communities - (ACE2020)

CAYL - Are You Inspection Ready? (ACE2020)

CAYL - Take Control of Your Foodservice and Nutrition Budgets (ACE2020)

OC - Dealing with Stress, Pressure and Burnout

OC - Menu Development & Food Production: The Foundation of the Department

CAYL - Ethics 101: Discovering the CDM, CFPP Code of Ethics

OC - How to Attract and Retain Top Talent

CAYL - Creating a Culinary Culture in Your Foodservice Organization

OC - Emergency Planning for the Foodservice Operation

2022 Annual Conference & Expo - Corporate Partner Member

2022 Annual Conference & Expo - Corporate Partner Non-Member

2022 Annual Conference & Expo - One Day Monday - Member

2022 Annual Conference & Expo - One Day Monday - Non-Member

2022 Annual Conference & Expo - One Day Tuesday - Member

2022 Annual Conference & Expo - One Day Tuesday - Non-Member

2022 Annual Conference & Expo - One Day Wednesday - Member

2022 Annual Conference & Expo - One Day Wednesday - Non-Member

2022 Annual Conference & Expo - Pre-Professional Member

2022 Annual Conference & Expo - Regular Member

2022 Annual Conference & Expo - Regular Non-Member

2022 Annual Conference & Expo - Spouse/Guest

8% Shipping and Handling (orders over $75)

ANFP Job Board - Post Open Positions

Break Out: Nutrition Session?

Break Out: Nutrition Session?

CDM Credentialing Exam Flash Cards

CDM Credentialing Exam Registration Fee

CDM Credentialing Exam Study Guide, 7th Edition

CDM Credentialing Exam: Math Workbook Practice 2020 (Hard Copy)

CDM Credentialing Exam: Math Workbook Practice 2020 (PDF)

CDM, CFPP Printed Certificate

Extra Ticket - Honors Gala

Flat Rate Shipping and Handling ($75 and under)

Foodservice Management by Design, 3rd Edition, Legvold and Salisbury

Full Registration - West Regional Meeting

Networking Lunch

NFEF General Fund

Nutrition and Foodservice Edge

Nutrition Fundamentals and Medical Nutrition Therapy, 3rd Edition, Zikmund

OC - ANFP Chapter President - Roles & Responsibilities

OC - ANFP Chapter Treasurer - Roles & Responsibilities

OC - Basic Baking

OC - Brand Ambassador - Roles & Responsibilities

OC - CDM Credentialing Exam Online Review Course, 3rd Edition

OC - Chapter Board Orientation

OC - Chapter Leadership: Meeting Planning

OC - Chapter Leadership: Volunteer 101

OC - Chapter Member/Volunteer Recruitment & Retention

OC - Comfort Foods & Comfort Care

OC - Cracking the 2013 FDA Food Code

OC - Creative Carvings: Techniques for Creating Attractive Garnishes & Centerpieces

OC - Culinary Solutions: Basic Principles of Soups and Sauces

OC - Design Planning 101 for Foodservice Operations

OC - Food Allergies

OC - Food Presentation: Tips for Making Meals Look Their Best

OC - Food Safety and Technology

OC - Food Safety for Local Food Sourcing

OC - Food Safety in Quantity Food Preparation

OC - Foodborne Pathogens

OC - Fortification vs. Supplementation

OC - Healthcare Hospitality

OC - Leadership Through the Organizational Culture Change

OC - Leading Through Change

OC - MDS 3.0: Nutritional & Care Planning Decisions

OC - Medical Terminology & Drug Nutrient Interaction

OC - Professional Ethics: What Every CDM, CFPP Needs to Know

OC - Resident Rights: The Approach to Individualized Diets

OC - Team Empowerment: A Key To Leadership Success

OC - Theme Meals and Holiday Menu Planning

OC - Transition from Team Member to Leader

OC - Using Herbs and Spices: Cooking Without Salt

OC - When is Weight Loss Really Weight Loss?

OC - Workflow Development for Foodservice Operations

OC - You'll Never Know if You Don't Ask - Getting Project Approval

OC48 - Chapter Secretary – Roles & Responsibilities

OC49 - Chapter Newsletter Editor – Roles & Responsibilities

One-Day Registration - Southeast Regional Meeting - Mobile, AL

Opening Reception

Opening Reception

QAPI: Mastering Performance Improvement

Regular Registration - Mountain Regional Meeting - Phoenix, AZ

Regular Registration - Southeast Regional Meeting - Mobile, AL

Student Registration - Mountain Regional Meeting - Phoenix, AZ

Student Registration - Southeast Regional Meeting - Mobile, AL

Student Registration - West Regional Meeting

Webinar - 2020 Fall Virtual Meeting - Are You on Board? Strategies for Staff Training in the First 90 Days

Webinar - 2020 Fall Virtual Meeting - Delegation: The Method to the Madness

Webinar - 2020 Fall Virtual Meeting - Ethical & Engaged Leadership

Webinar - 2020 Fall Virtual Meeting - Inspection Day, Every Day: Best Practices, Tips and Tools!

Webinar - 2020 Fall Virtual Meeting - Leadership: All You Need To Know From A-Z

Webinar - 2021 CDM, CFPP CE Audit Extension Policy and Process

Webinar - 2021 CDM, CFPP CE Audit Policy and Process

Webinar - ANFP Practice Standards Overview

Webinar - CMS Federal Survey Webinar Series: Food and Nutrition Services Sanitation & Safety Deficiency Codes

Webinar - CMS Federal Survey Webinar Series: Food and Nutrition Services Staffing Competencies Deficiency Codes

Webinar - CMS Federal Survey Webinar Series: Infection Control Deficiency Codes

Webinar - CMS Federal Survey Webinar Series: Infection Control Surveys

Webinar - CMS Federal Survey Webinar Series: Life Safety & Disaster Preparedness Deficiency Codes

Webinar - CMS Federal Survey Webinar Series: Standard/Annual Surveys

Webinar - Compassion, Fatigue & Stress Management

Webinar - Emergency - Plan Now so You Don't Panic Later

Webinar - Employee Health: Greatest Asset and Greatest Risk

Webinar - From Gen Z to Baby Boomers: Managing Multiple Generations in the Workforce

Webinar - Introducing the 2020-2025 Dietary Guidelines in Your Practice Setting

Webinar - Lessons for 2021 and Beyond

Webinar – Plant Based Cuisine: Healthcare & Senior Dining

Webinar - Risky Business - CDC Risk Factor Alert

Webinar - Seven Tools for Your Supervisor's Toolbelt

Webinar - The Role of Nutrition in Prevention and Management of Dementia