Leadership Zipline or Ladder: Is Going Horizontal the Best Direction for You?
Organizational hierarchies continue to change. As traditional hierarchies flatten, the skill sets that were once required in traditional vertical hierarchies need to expand. In today’s interdisciplinary teams and structures, nutrition and dietetics professionals must develop skill sets and strategies that operate effectively whether horizontally, diagonally, or other ways. Session attendees will learn from emerging, evidence-based research how transformative leadership skills are needed to inspire and influence others, improve decision making, and strengthen collaboration in order to accomplish team and organizational goals. This session will also include innovative case studies of dietitians utilizing transformational leadership behaviors to advance their careers and evoke change within their organizations.
Planned with the Cultures of Gender and Age (COGA) Member Interest Group.
- Explain today’s organizational structures that have progressed from traditional vertical hierarchies to flatter organizations, and how this impacts leadership.
- Describe transformational leadership and how it is used by nutrition and dietetics professionals to achieve influence in order to manage and practice more effectively and achieve common team goals.
- Identify specific evidence-based management leadership skills needed to drive team growth and effectiveness in flatter organizations.
- 3.1.2 Fosters a culture in which diversity and cross-team collaboration are valued.
- 14.3.3 Communicates purpose and desired outcomes to stakeholders in order to achieve project objectives and goals.
- 2.2.1 Identifies the need for and negotiates common ground with customers, interprofessional team members and other stakeholders.
Matthew Landry, PhD, RDN, LDN
Mary Angela Miller, MS, RD, LD, FADA
School of Health and Rehabilitation Sciences, College of Medicine, Ohio State University, Owner and Founder, KeepSafe Food, LLC
Emily Patten, PhD, RDN, CD
Department of Nutrition, Dietetics and Food Science, Brigham Young University
Mary Roseman, PhD, RDN, LD
Professor of Nutrition and Hospitality Management, Program Director for Hospitality Management
Department of Nutrition and Hospitality Management, University of Mississippi