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 www.together-we-care.com.
|
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. |
|
|
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. |
|
|
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. |
|
|
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. |
|
