Culinary & Nutrition Sessions

For the third year in a row, Together We Care is putting a special emphasis on food service and nutrition. Seasons Care Dietitian Network, in conjunction with OLTCA & ORCA, are excited to again be presenting the Culinary & Nutrition sessions. The past two years have been well received and attended, and forecast an even greater outreach in 2018.  We invite delegates from every department and management level to take interest in the program of the Culinary & Nutrition sessions as they cover many pivotal topics. This year will focus on in-room education sessions ranging from dining initiatives, current research, to clinical nutrition and beyond.
The outstanding group of speakers in these sessions include Registered Dietitians, Business Professionals, CEO’s from Long Term Care & Retirement, Red Seal Chefs and a Health Care Ethicist.  All Culinary & Nutrition sessions have been approved by the Canadian Society of Nutrition Managers for continuing education points.

Who Should Attend?

Dietitians, Chefs, Managers, Supervisors, culinary/ nutrition teachers, students.


Canadian Society of Nutrition Management (CSNM) Continuing Education points – 7 total (1 for each Culinary & Nutrition session). Click here for more information on CEPs.

All Culinary & Nutrition sessions are joint for retirement and long term care.

Click on highlighted session titles for session description

Sessions will be available for selection starting February 15th.
Registrants who have registered before this date will be provided with a link to log into their existing registration and select the sessions of their choice.


Program subject to change


Tuesday, April 10, 2018

10:30 – 11:30 am
Ever wonder what your CEO is thinking? Come participate in this interactive discussion with 4 industry leading Executives from the Long Term Care and Retirement sectors. This presentation will discuss corporate visions and expectations as well as address some of the shared challenges faced in our industry such as budget and legislation. This workshop will be full of surprises and will bridge the gap between Executives and front-line staff.
 2:30 – 3:30 pm
It has been demonstrated that, due to over-adherence to rules and procedures in residential care homes, residents living with dementia can lose their influence over what they eat, when they eat, how much, and with whom. Participants will learn about the Feasible and Sustainable Culture Change Intervention Model—a model for culture change in homes that improves collaboration among all stakeholders. Come to this session to learn how, despite significant contextual and organizational challenges, we successfully increased staffs’ ability to provide relational and person-centred care during mealtimes and improve residents’ experience!
Waxman I
 3:45 – 4:15 pm
Every year, the Ministry of Health and Long Term Care conducts hundreds of Resident Quality Inspections throughout Ontario and 2017 was no exception. What are the results of these inspections? How is my home doing compared to others? What are the trends in my industry? What is the Ministry focusing on in food service? Join Dale Mayerson as she delves deeper into the results to answer these questions. This presentation will review the results of the 2017 inspections related to meals, snacks and dining.  Dale will provide specific examples of non-compliance issues and she will outline examples of unsafe, risky and dangerous activities that inspectors have observed over the past year. Knowing the trends of what is being seen and cited in our industry will encourage participants to make changes and mitigate risks in their homes.

Wednesday, April 11, 2018

 10:30 – 11:30 am
Stacey Scaman RD has quickly become an industry expert in Hydration, she and her colleagues have educated on the topic at the PointClickCare Summit and Dietitians of Canada National Conference. Proper hydration is critical as dehydration in the elderly can result in serious negative impacts and consequences.  It is important that your home has a well-defined hydration monitoring program, not only because regulatory bodies require it, but also because it is a vital success factor in a resident’s overall well-being. This interactive workshop will combine the science with the practical, empowering participants to move forward with the know-how to properly address dehydration in their homes.
Waxman I
1:00 – 1:30 pm
Join Chef Daryl Neamtu as he shares his philosophies on being a Chef in the Long Term Care and Retirement Home settings. Daryl will highlight the value and challenges associated with having a Red Seal Chef on your team. Finish this presentation empowered to make the most of the skilled Chefs in your homes, as well as with a renewed outlook on bridging that culinary flare with facility based food service.
Waxman I
1:30 – 2:00 pm
Today’s residents are better educated regarding food, dining options and service quality. Residents’ families are more active in advocating for a quality dining experience for their loved ones. Less than competitive dining service can be a flashpoint for resident dissatisfaction. This session will explain the importance of measuring resident satisfaction with dining services, suggest ways to tailor satisfaction measurement tools that work for their residents and homes, and explain how best practices in enhancing guest satisfaction in the broader food service industry can be applied to long-term care and retirement homes.
Waxman I Room
 3:15 – 3:45 pm
This presentation will explore ethical issues that can arise related to food and feeding in long-term care and retirement settings.  Since these issues relate to food, they have the potential to arise in any resident.   Because issues related to food often involve features other than food (for example, elements such as religion and culture, risk and safety, quality of life and end of life) they also tend to be complex. Through evaluation of a fictional case, attendees will explore the different ways these elements can come about in and affect a particular situation.  The presentation will also highlight key questions that healthcare providers can ask when responding to issues such as these.
Waxman I