Dietitians play a critical leadership role in enhancing the dining experience for residents in long-term care but “how” we do it can be challenging. Moving from a clinical focus to one of hospitality improves nutritional intake and resident outcomes, resulting in a win-win for all.
Using photos, videos and real-life examples our speakers compare current and alternative meal service delivery options with respect to cost, waste and resident satisfaction. They present the latest research supporting the move to person-centred dining and discuss practical strategies to promote a positive dining experience.
This session provides new ideas based upon research-informed best practices and practical tools to enhance the dining experience that you can implement immediately in your workplace.
Note: the files Improving intake in LTC.pdf and Improving intake in LTC BW.pdf are the same, but Improving intake in LTC.pdf is in colour and larger (180 MB), and it may take longer to download.
Host: DC Gerontology Network
Date of presentation: June 2018, DC National Conference
- Stefanie Finch RD is Regional Manager, Food & Nutrition Information Systems with Northern Health Authority in Prince George, BC.
- Cathy Mesner RD is a clinical dietitian working in long-term care at Morgan Place in Port Moody, BC.
- Suzanne Quiring RD is owner of SuzyQ Menu Concepts in Abbotsford, BC.
- Video presentation (89 minutes) with the presentation slides (pdf)
- Audio file (mp3 file)
Cost: $14.95 for members; $19.95 for non-members; $9.95 for students