The 2017 conference and annual general meeting will be held on September 28th and 29th at the Nottawasaga Inn, 6015 Highway 89 in Alliston, Ontario
A limited number of rooms have been reserved for this event at a rate of $145.00 per night. Please reference “OSNM Fall Conference” when booking your room.
Click here to view the 2017 Conference program.
Click here to view the online registration form. The prices for the conference are listed below.
|Early Bird (until September 24, 2017)||Registration Fees|
|CSNM and Non-Member*||$375.00||$425.00|
|Thursday Sessions Only - Member**||$225.00||$250.00|
|Thursday Sessions Only - CSNM/Non-Member**||$250.00||$275.00|
|Thursday Only - Student**||$ 60.00||$ 70.00|
|Thursday BBQ (extra ticket)||$ 60.00||$ 60.00|
|Friday Only - Member||$100.00||$120.00|
|Friday Only - CSNM/Non-Member||$130.00||$150.00|
|Friday Only - Student||$ 50.00||$ 60.00|
|Sponsor Delegate||payment included in sponsorship
– please contact the OSNM office for manual registration
*Fee includes BBQ
** Fee does not include BBQ
Bios and Presentations
Renew Your Approach for Residents with Dementia
9:30 - 11:00, September 28th
This presentation will provide a brief background about dementia with a special emphasis on how dementia can affect the food intake of your residents. Your areas of influence for helping those with dementia will be explored, with actionable steps and tools to help ensure the best service possible for this complex population.
Bob Moulson has a Nutrition and Food degree from Ryerson University and a Master's of Science in Food and Nutrition from Western University. He has worked in acute-care foodservice, as a clinical RD in long-term care, is a former member of the Halton Food Council and presented on procurement policy at the Ontario Sodium Summit in 2012. He has many years experience working with various healthcare customers across the country.
Diet Liberalization in the Senior Care Setting
11:30- 12:30, September 28th
Therapeutic diets are becoming increasingly challenging and difficult to implement in the Senior Care Setting. Traditionally, Long Term Care homes have offered multiple therapeutic diets and nutritional supplements to improve the nutritional status of their residents. The special food items and supplements required for this approach adds costs to the food service department and may not have the desired positive outcomes for residents. This presentation will discuss how streamlining menus by liberalizing diets can improve the nutritional status and quality of life of seniors in care settings.
Barbara Collins, RD
Seasons Care Dietitian Network
Barb is a Corporate Dietitian at Seasons Care Dietitian Network. She provides support to the Seasons Care Dietitians and provides ongoing dietary and nutrition support and education to Long Term Care and Retirement facilities. She works closely with the facilities to improve their dietary departments in order to meet Ontario's legislative requirements.
Prior to working at Seasons Care Dietitian Network, Barb worked as the Manager of Food and Environmental Services at Sunnyside Home in Kitchener , a 264 bed Long Term Care facility. She has also worked in hospital food service management in hospitals in Stratford, London ,Toronto and Winnipeg throughout her career.
Cooking in Retirement & LTC
2:30 - 3:45, September 28th
President and Founder, DN Hospitality, 2008 till Present
With a diverse background in hospitality that includes high end eateries, government residences and high commissions, tourist destinations and cruise lines around the world, Daryl has returned to Canada and has turned his focus to developing a team specializing in dietary/culinary consulting primarily to the Long Term Care and Retirement community.
Daryl’s time in the Long term care and retirement community’s opened up a whole new passion for him and he saw an opportunity to utilize his expertise in food services and hospitality to impact the nutrition and care for seniors. Joining a consulting company in a Corporate Chef role Daryl focused on working with clients to develop pleasurable dining programs with safe, delicious and nutritious means that are age and culturally appropriate. His consulting experience encouraged him to develop and facilitate training programs in food service technology within the Long Term Care and Retirement field.
10:30 - 12:00, September 29th
- Workplace protocol
- Avoid interrupting others while still being heard
- Keeping personal discussions to a minimum
- Business communication guidelines
- Set guidelines around electronics, meetings and dress code
- Handle distractions and interruptions with tact and diplomacy
- Have difficult conversations without hurting the relationship
Toni Veiledal, BA, CSP, RPT
Toni Veiledal is the Vice President at McDonald-Green. She oversees operations of the organization and plays a strategic role in public relations and planning. Providing leadership in training and recruitment, marketing and customer service, Toni also facilitates corporate training and development. She delivers a leadership program that encourages positive culture and enhances leadership capabilities. Her expertise provides assistance to many companies with the development of existing employees and the attraction and retention of exceptional candidates. She is also certified in Myers Briggs Type Indicator personality profiling assessment.
Toni is a Registered Professional Trainer, certified by the Canadian Professional Trainers Association. She also holds a Certified Sales Professional (CSP) designation through the Canadian Professional Sales Association (CPSA). She is certified by Psychometrics to administer and interpret Myers-Briggs Type Indicator (MBTI) and utilizes other tools such as stakeholder audits, 360 degree feedback, Leadership Practices Inventories (LPI), and Prevue.
As a speaker, Toni has presented at a number of conferences and events, including Home Hardware Pre-Market Conference, Cambridge Chamber of Commerce Not-for-Profit Series, Alpine Plant Food Annual sales retreat, Rotary Camp Enterprise, International Association of Administrative Professionals (IAAP), and APICS Innovation Conference.
Come learn S'more
The evening entertainment on Thursday September 28th will be provided by fireguyshow.com and a sing along with Chris Reid.
Brant Matthews “FireGuy Street Show” Open Flame Torch Plan
There are 3 types of fire torches lit in the FireGuy street show:
1) One Fire Devil Stick followed by Two Fire Devil Sticks:
A Devil Stick is a torch where both ends have wicks that are dipped into fuel. It is manipulated with two silicon hand sticks.
2) Four Juggling torches:
These are single wicked sticks that are juggled with the hands in the traditional way.
3) One Fire eating torch:
This is a single smaller wicked torch that is extinguished with Brant’s mouth.
All the above torches and their wicks are dipped into Coleman Camping fuel. Once saturated the torches are stored in a airtight bag. The fuel is stored in a metal container and then locked inside a Pelican Air 1615 case. No exposed fuel is present at any time during a performance.
All three torches can be seen in the video link below: