Food for Thought
The Deep Seated Issue of Choice
A multitude of strategies for improving the dining experience in your nursing home, no matter your stage in the culture change journey.
Use the New Dining Practice Standards to enhance resident directed dining.
UNIQUE VALUE FOR HOUSEHOLDS AND NEIGHBORHOODS
This workshop focuses on resident-directed dining, bringing the principles and practices of the New Dining Best Practice Standards to your organization in an experiential and practical manner. If you are in households or neighborhoods, it will spark new energy in your teams and generate an excitement about resident-directed life. If you are committed to resident-directed life but still operate in a traditional organization, this workshop helps you identify first steps and serves as a guide for your journey.
Learn practical ways to maximize autonomy and individualization in dining by honoring residents’ food and beverage preferences through cost effective choice and accessibility. Understand the importance of personal choice and pleasurable dining experience in defining quality of life at home and in community life. Learn from the successes of others who have successfully implemented resident-directed dining through both simple approaches and major system changes.
About the Presenter
Taught by Linda Bump, a registered dietitian and licensed nursing home administrator who authored and presented the white paper, “The Deep Seated Issue of Choice,” for the CMS/Pioneer Network Creating Home II national symposia on Culture Change and the Food and Dining Requirements. Linda also participated in the Pioneer Network Task Force that developed the “New Dining Practice Standards” as well as the recently-released toolkit which helps homes implement the new standards.
Special
Send 5 people and receive a free copy of the DVD Nourish the Body and Soul (a $99 value).
Continuing Education
The National Continuing Education Review Service (NCERS) of the National Association of Boards of Examiners of Long Term Care Administrators (NAB) has approved this program for 6 participant/credit hours.
Approval has also been granted for 6 clock hours for Registered Dietitians and Certified Dietary Managers.