2018 Culinary & Nutrition Sessions

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!

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.

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.

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.

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.

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.