THURSDAY, MAY 16, 2019
The Dietitians of Canada Gerontology Network is a national network representing 565+ Registered Dietitians working with the elderly in long term care and health care settings across Canada. The Gerontology Network acts as a resource through the provision of education opportunities and evidenced based nutrition information to support Registered Dietitians as they strive for excellence in the delivery of nutritional care of residents in long term care.
Gerontology Network Members
Early Bird: $125.00 (HST Included)
After May 5: $145.00 (HST Included)
Early Bird: $155.00 (HST Included)
After May 5: $175.00 (HST Included)
The Conference Centre, The Centre for Health & Safety Innovation 5110 Creekbank Road, Mississauga, Ontario
Two-day conference for occupational health nurses and allied health and safety professionals. One-day exhibition on Thursday, June 6th followed by an evening Mix n’ Mingle with the presentation “Canadian Cannabis Craze”. Keynote speakers: Nina Spencer, Dr Jamie Gruman and Dr Melissa Snider-Adler. Conference sessions focus on infection control, legal and legislative issues, mindfulness in the workplace, developing resiliency. June 7th workshops on The Working Mind, Motivational Interviewing, New MSD Guidelines, and Cognitive Job Coaching.
Dr. Joanne Ho is an internist, geriatrician and clinical pharmacologist, and the founder of GeriMedRisk, a geriatric pharmacology consultation and knowledge translation service for clinicians in the Waterloo-Wellington Region.
The objectives of this webinar include:
-Pharmacology of cannabinoids
-Unique considerations for older adults
-Cannabis Drug-drug interactions to consider with cannabinoids
Theme: Pride in Food Service – Past, Present and Future
Focus: Recognizing Nutrition and Food Service Professionals – Celebrating our Past, Present and Future
*Monday :Spotlight Food Service Employees
-take each staff member’s photo and post it for family/visitors/residents/patients to view
-treat your staff with coffee break/cake or years of service acknowledgement in their honour
-Create a fact sheet / trivia contest with facts and figures of your department (sample fact sheet attached)
-start a collection of food for the food bank/shelters and publish a picture of this event
*Tuesday : highlight on past prices of food items compared to the present (sheet attached)
*Wednesday: Highlighting the new Canada’s Food Guide compared to the Old version
- have copies of Canada’s New Food Guide available for handouts if able
Information sheet provided by Government of Canada, Canada’s food guide. Follow the link: https://food-guide.canada.ca/en/
It is with great pleasure that we announce that on Tuesday, January 22, 2019 the Honourable Ginette Petitpas Taylor, Minister of Health, unveiled the new and completely refreshed Canada’s Food Guide that outlines the foundation for healthy eating in Canada.
The Food Guide is no longer a one-size-fits-all print document, but is now a mobile-responsive web application with new resources that provide Canadians, policy-makers and health professionals with information and up-to-date advice on eating well.
The Food Guide continues to encourage Canadians to choose a variety of nutritious foods and beverages while highlighting that healthy eating is more than the foods you eat. Health Canada encourages Canadians to be mindful of their eating habits, to cook more often, to enjoy their food, and to eat meals with others. The new Food Guide recommends the regular intake of vegetables, fruit, whole grains and protein foods, and among protein foods, to consume plant-based more often. Protein foods include legumes, nuts, seeds, tofu, fortified soy beverages, fish, shellfish, eggs, poultry, lean red meat including wild game, lower fat milk, lower fat yogurts, lower fat kefir, and cheeses lower in fat and sodium. The intention is not to reduce total fat in the diet; rather it is to help reduce intakes of saturated fat while encouraging foods that contain mostly unsaturated fat.
The new web application will allow Canadians to access the Food Guide from their tablets, smartphones, or computers to get the right information in the right format wherever they are. The new Food Guide includes recipes, videos, and actionable advice that will help Canadians apply dietary guidance in their daily lives.
Later in 2019, Health Canada will be releasing Canada’s Healthy Eating Pattern for health professionals and policy makers. Canada’s Healthy Eating Pattern will provide more specific guidance on amounts and types of foods, as well as life stage guidance.
Musculoskeletal disorders (MSDs) and slips, trips, and falls (STFs) are a major source of workplace injuries. In Ontario, MSDs and STFs account for nearly 65% of all lost-time claims in the health care sector. The Institute for Work and Health has conducted program evaluations of an organizational participatory safety program designed to reduce MSDs and STFs in long term care facilities. The Employees Participating in Change (EPIC) program utilizes frontline staff knowledge and engagement during all stages of program implementation. Dr. Dwayne Van Eerd will present the results of the program evaluations with a focus on implementation and benefits of participatory approaches to safety. This webinar will provide information on how participatory initiatives can be implemented and sustained to help raise awareness and reduce hazards among health care workers.
Presenter: Dr Dwayne Van Eerd Dr. Dwayne Van Eerd is a scientist at the Institute for Work & Health, where he has been a researcher since 1997. He has an MSc and BSc in kinesiology from the University of Waterloo, an MSc in health research methodology from McMaster University, and a PhD in work and health from the Faculty of Applied Health Sciences at the University of Waterloo.
As a scientist with the Institute for Work & Health, he focuses primarily on the prevention of work-related injuries and disability. His research projects have included evaluations of participatory ergonomics and training interventions, as well as systematic reviews of the prevention literature. Van Eerd also practices and researches integrated knowledge transfer and exchange.
Thurs, Nov 22nd,
8 am - 5 pm in D145
Lunch and light refreshments included.
This course will provide an opportunity for anyone involved in the Canadian Healthcare industry to be exposed to the new IDDSI program framework. The course will involve theoretical and hand-on, practical learning in a kitchen setting. This course is open to anyone working in any position in foodservice operations, clinical dietitians/supervisors, sales and marketing professionals in healthcare food services. Attendees will learn and apply the IDDSI testing procedures of foods and liquids, at the identified levels
of the program.
Released today, this revised edition is the only resource specifically written for senior care professionals. It will help you understand the federal and provincial legal framework, proactively put policies in place, and support your decision-making.
The 46-page toolkit was developed in collaboration with DDO Health Law and MediSystem Pharmacy, and it provides you with accurate, up-to-date, critical guidance with respect to recreational and medical cannabis since legalization. It includes the following:
An overview of the federal and provincial legal landscape
Risk management considerations
Accommodating cannabis in the workplace
Regulation and possession of cannabis
Guidance for physicians and nurse practitioners
Clinical and legal issues
Policy templates on medical and recreational cannabis for resident and staff use