Building a Culture with a Focus on Resident Centered Care
Join Us Virtually
Event Details
A good quality of life is important for residents that typically have little control over their care, and mealtimes are essential to this. Individualizing the resident’s plan of care to honor individual food preferences is critical to quality-of-life measurements. The challenge as a Food Service Director is to honor these choices, while maintaining a balance between medical outcomes and quality of life, and standards of practice and regulations.
In this session you will:
- Demonstrate understanding of the Requirements of Participation as it relates to honoring individual preferences.
- Identify how to initiate individual approaches within budget and staffing parameters.
- Identify areas of opportunity within your department for successful implementation of person-centered care.
- Explain the importance of monitoring interventions and how to document and care plan individualized approaches.
Elaine was the founder and owner of EZ Nutrition Consulting, PC, which recently partnered with DiningRD in 2022. She has over 20 years of experience in Food Service Management, Culinary Arts, and Medical Nutrition Therapy. She began her career as a Dietetic Technician, Registered and Chef with an Associate Degree from Southeast Community College-Lincoln in Food Service Management, Culinary Arts, and Dietetic Technology. She completed her Bachelor of Science in Nutrition Science and Dietetics at the University of Nebraska - Lincoln and her internship at the University of Iowa Hospital & Clinics.
Elaine specializes in Food Service Systems, Geriatric Care, and Quality Management for long term care facilities. Elaine is a national speaker and author on Long Term Care regulations and Food Service Systems.