LTC DIETARY CONFERENCE

TOPIC DESCRIPTIONS




SURVEY TRENDS IN THE DIETARY DEPARTMENT
Speaker: Sandra Frahm, Iowa Department of Inspections & Appeals
This session will review regulation requirements and survey trends that effect the dietary department in nursing homes and assisted living facilities.  Sandra Frahm from DIA will discuss areas surveyors are focusing on during an annual inspection of the dietary department.


NEW THERAPEUTIC DIET CATEGORIES
Speaker: Mary Sell, MPH RD, LD, Martin Brothers

A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients.  It is part of the treatment of a medical condition and is normally prescribed by a physician and planned by a dietician. During this session you will learn about the International Dysphagia Diet Standardization Initiative. We will explore the IDDSI framework and food and beverage testing methods and discuss how to create your plan to move from IDDSI awareness to adaptation.


UNDERSTANDING CULTURAL DINING PREFERENCES
Speaker: Mary Sell, MPH RD, LD, Martin Brothers

This presentation will explore why food plays such an important part in culture.  Food and nutrition personnel will gain an understanding of the food trends sprouted from diverse food environments, how to identify common foods used in certain cultures and methods to provide cultural food services in your facility.


10 MISTAKES DIETARY LEADERS MAKE
Speaker: Julie Halfpop, RD, LDN, Martin Brothers

“Do as I say, not as I do” is an expression heard to escape the responsibility of practicing what you teach.  Today’s dietary workforce is looking for transparent leaders and those who set a good example. This session will uncover ten mistakes Dietary Managers make and share insights to assist you in correcting those mistakes. By mastering, they can reduce staff workload, increase team enthusiasm, sharpen organizational skills, confidently delegate to team members and sharpen leadership skills necessary to survive as a dietary leader.


CHEF DEMO’S: HANDLING PRODUCE / LATEST FOOD TRENDS
Speaker: Chef Doug Voss,
Culinary Product Specialist, Martin Brothers
Senior living customers are desiring a greater variety of fresh produce to be incorporated into their dining experiences. However, it can be challenging to maintain the quality of the product and be creative and cost-effective.  Hear how to alleviate these issues and be inspired by industry experts and chefs to develop a mind-set open to the produce possibilities. There will also be a discussion on new food trends and menu planning to meet the customer’s food preferences and demands