This is Long Term Care 2020 Now Virtual

Jumpstart your day (on the mornings of October 26 & 27) with a virtual bootcamp workout hosted by the FIT Room. Save the date as we kick off each morning of the conference with a virtual FIT Room bootcamp class! Register before October 1 and enter for a chance to win a free one-month virtual membership at The FIT Room!

Click here for more information and to Register

“MORE THAN FOOD”- Nutrition Month 2020


“MORE THAN FOOD”- Nutrition Month 2020. March is Nutrition Month and this year’s theme recognizes that optimal nutrition goes beyond what we eat – it’s also about how we eat! Registered Dietitians have long been encouraging “Mindful Eating”, and the new 2019 Canada’s Food Guide reflects this messaging. Key messages include slowing down to take time to eat, paying attention to your hunger and fullness cues, planning meals/cooking at home, preparing and eating meals with others, enjoying your food and being mindful of your eating habits. For reliable nutrition information and recipes, check out

March is Nutrition Month

Healthy eating is about so much more than food!

Nutrition Month 2020 is your chance to show Canadians your skills, value and expertise through activities that focus on healthy eating habits like eating mindfully and cooking more often.

For more resources please go to  Dietitians of Canada - Nutrition Month 2020 

Fanshawe College's 2nd Annual NUTRITION EXPO on Thursday, March 19, 2020 from 1-4pm 

Fanshawe College's  Nutrition and Food Service Management 
students will be hosting the 2nd Annual NUTRITION EXPO 
on Thursday, March 19, 2020 from 1-4pm 
at the London Downtown Campus located at 130 Dundas Street 
Join us for 2 Professional Development Sessions, Product Tasting and Networking Hour
Earn CSNM CE Points
Mark your calendars now ! - More information to follow in the upcoming weeks.

Food Service Awareness Week – Feb. 3 – 7, 2020

Food Service Awareness Week – Feb. 3 – 7, 2020

Monday: Show where food comes from and the travels it takes to get to your menu! The interactive website allows you to watch where each item on the plate comes from and the steps it takes to get to you to enjoy!

Tuesday:  Focus on Canada’s Food Guide. Provide handouts for clients, staff and visitors. Follow the link:

Wednesday: Show your appreciation for Dietary Staff with some swag! 

Provide a fruit basket or appreciation cookies for all your staff!

Thursday: With a focus on more plant-based diet, follow the link to find out more information on pulses including recipes and menu ideas. Provide handouts for clients, staff and visitors.

Friday:  Create a 100-mile menu! Follow the link to see what is in season in Ontario and some great menu ideas.  Provide handouts for clients, staff and visitors.

Look over and share this information !  PDF 

5th annual Culinary & Nutrition Stream at Together We Care 2020

Seasons Care Dietitian Network, in conjuction with OLTCA and ORCA, are pleased to be presenting the 5th annual Culinary & Nutrition stream at Together We Care 2020. This industry leading event takes place in Toronto on March 31st and April 1st 2020.  This stream of education focuses on topics for Nutrition and Food Service Professesionals from both the long-term care and retirement living sectors. Sessions topics include: Improving Dining through Team Training, Dysphagia Friendly Recipes, Menu Planning with the new CFG, Cost vs Benefit, Emotions & Menu Planning and Bringing Freshness into our Homes and Menus. For more information visit

Tuesday, March 31 2020

1:30 – 2:30 pm

60-minute workshop

Improving the Dining Experience through Team Training and Dining Room Enhancements

Submission ID: 62

CSNM Competency: 6 HR Management

This interactive session will use two examples of improving dining in residential care to demonstrate how changes in team behaviour can be made. Ingredients of change management techniques will be described. The audience will also share their experiences with implementing change and reflect how behaviour change techniques can be used in future endeavours.

Speakers: Lora Bruyn Martin, Innovation Specialist, Schlegel Villages; Heather Keller, Schlegel Research Chair in Nutrition & Aging, Schlegel-University of Waterloo Research Institute for Aging; Virginia Millar, Director of Hospitality and Dining, Schlegel Villages

2:45 – 3:15 pm

30-minute oral presentation

Dysphagia friendly recipes validated for organizational scalability

Submission ID: 47

CSNM Competency: 5 Food Service Systems Management (1 point for both 30 minute presentations)

A series of recipes were developed collaboratively by George Brown College students from the Hospitality & Culinary Arts and Health Sciences programs and Registered Dietitians and Speech-Language Pathologists from Baycrest. The recipes were tailored to meet the needs of clients with dysphagia and were validated at the Food Innovation & Research Studio (FIRSt) at George Brown College to meet the International Dysphagia Diet Standard Initiative (IDDSI) standard. The recipes were validated for both small scale (4-6 ) servings) and large scale / industrial (24) servings to meet the needs of LTC & Retirement homes.
Speakers: Lisa Sokoloff, Manager, Training & Simulation, Baycrest; Deb Bonfield, Partnership Co-Ordinator, George Brown College; Patrick Secord, Centre for Hospitality & Culinary Arts Professor, George Brown College

3:30 – 4:00 pm

30-minute oral presentation

No Serving Sizes? Where is Dairy? Menu planning with the new Canada's Food Guide

Submission ID: 5

(see above)

With the release of the new Food Guide, menu planners in both long-term care and retirement communities are scrambling to understand what they should be doing when planning menus for their residents. This session proposes two methods to meet the new Food Guide, developed through careful testing and analysis of menu items, while still ensuring resident’s needs are met.
Speakers: Saima Khan, Dietetic Intern, Gordon Food Service, Ryerson University; Bob Moulson, Nutrition Resource Centre Manager, Gordon Food Service.



Wednesday, April 1, 2020

11:00 – 12:00 pm

60-minute workshop

Planting the seed within your operations of cost versus benefit approach to facility's bottom line

Submission ID: 53

CSNM Competency: 7 Financial Mngmt

Maria, in her 27 years as a business owner has come to realize that it’s not just the obvious product cost that needs to be evaluated it’s also the far reaching bottom line that it impacts. Cherie with over 25 years of experience in LTC, has an eye for looking outside of the lens within food service operations. She will share examples of how the cost versus benefit can have an overall positive impact to the operation. Maria and Cherie will demonstrate how to plant the seed with a cost versus benefit approach to allow for positive outcomes for residents.

Speakers: Maria-Domenica D'Agostino, President, CMI; Cherie Furlan-Craievich, Food Service & Nutrition Consultant, Cherie Furlan-Craievich Consulting

1:30 – 2:00 pm

30-minute oral presentation

Emotions & Menu Planning: Innovating the Past to Work for Today

Submission ID: 58

CSNM Competency: 5 Food Service Systems Management (1 point for both 30 minute presentations)

A discussion of the benefits of the integration of hospitality, restaurant, resort, retail, and multifamily design concepts into a new generation of senior living communities. While senior living projects have increasingly borrowed from other design disciplines to reduce the perception of institutionality, a number of recent projects have gone beyond incremental upgrades and reimagined the retirement community as a place indistinguishable from hip apartment buildings, resorts,or fine restaurants. We will talk about specific areas in the design and operations seniors communities that can benefit from this approach.
Speakers: Jay Ashton, Business Resources Lead, Sysco Canada; Kaitlin Chard, Nutrition Services Consultant, Sysco Canada

2:00 – 2:30 pm

30-minute oral presentation

Fresh on Fresh: Let the World and our Budgets breathe

Submission ID: 24

(see above)

How much does your waste cost? Ever think about the 100hours it takes to make a plastic wrap all but to throw it in the garbage 5 mins after you open your package! Something doesn’t add up. Yvonne will be diving into the world of producing fresh foods and the difference it can leave in the world.
Cooking from scratch can offer a whole new world of possibilities to the labour market, the Retirement/LTC industry and the residents we serve.The next generation of workers are coming up and they are opening the door to sustainable work and cleaning up landfills.
Speaker: Yvonne Van der Male, Regional Culinary and Facilities Service Manager, Maple Ridge Retirement Services


Health & Wellness Job Fair Monday, March 9, 2020 | Registration is now open!


Career Services_email header_FA3_2018

 Health & Wellness Job Fair
Monday, March 9, 2020 Registration is now open! 

As a valued industry partner of Centennial College, you are invited to participate in our annual Health & Wellness Job Fair. 
Due to space restrictions and an increase in demand from employers to participate in our fairs, this year we will be hosting a morning and afternoon fair, each targeting a different set of programs.


Morning Fair

10 am – 12 pm

Afternoon Fair

1:30 – 3:30 pm


  • Food Service Worker
  • Healthcare Environmental Services Management
  • Nutrition and Food Service Management
  • Nursing
  • Personal Support Worker



  • Esthetician Program
  • Massage Therapy
  • Occupational Therapist Assistant & Physiotherapist Assistant
  • Paramedic
  • Pharmacy Technician
  • Workplace Wellness and Health Promotion


ü  Recruit skilled and qualifying graduating students and grads

ü  Promote your organization and current job opportunities

ü  Discuss career possibilities with students and grads


ü  Light refreshments for 2 representatives

ü  One 6 foot table and chairs

ü  Parking for 2 cars (Carpooling is encouraged as parking is limited)

**IMPORTANT: due to space restrictions and the nature of this event, registrants will be reviewed and confirmed at least 4 weeks prior to the event. **

If above link does not work, please copy and paste this URL into your browser: []

Spaces fill up quickly, register early.
DEADLINE TO REGISTER: Monday, February 17, 2020

Please direct inquiries about the Job Fair to:

Sureka Kulasingham, Employment Advisor |  | 416-289-5000 ext. 2549 or

Maria Pugliese, Employment Advisor |

If you are unable to participate in this job fair, but are interested in our other recruitment opportunities,
Please contact Linda Lugli, Employer Relations Coordinator at
Click here for a list of upcoming job fairs/recruitment events.


We look forward to your participation in the Health & Wellness Job Fair!

Workplace Investigations: Due Diligence in the Wake of the LTC Public Inquiry

The LTC Public Inquiry has underscored the critical importance of ensuring that your home has the proper processes in place for workplace investigations. This timely session provides the training recommended in the report and is a must attend for any staff who conduct investigations as well as those who need to be aware of proper process and due diligence investigation principles. Find out more

  • osnm

    Visit the COVID-19 Resource Page

  • Published Qindex study highlights quality in LTC homes

    The Association is pleased to announce that last year’s Qindex research conducted in partnership with the University of Toronto has now been published in Longwoods’ Healthcare Quarterly.

    The Qindex is a composite metric of the nine publicly reported CIHI quality indicators (falls, antipsychotic use, pain, worsened pain, restraint use, worsened physical functioning, improved physical functioning, depression, and pressure ulcers).

    Read more

  • Active and Health Senior (Retirement Homes) Living Operations Certificate

    Click here to learn more about this new certificate program from Humber!