Managing Food, Cost and Waste in Long-Term Care
Join Us Virtually
Event Details
Overview: Although managing costs has always been important in our facilities, the challenges of the past few years have made this an even more important consideration. We will talk about how we can utilize regulations, standards of practice, and the tools available to us to provide safe and high quality food while managing our costs more effectively. We will look at some tips for managing costs from every angle. We will also consider ways to reduce food waste, whether it’s from our Residents’ plates or the walk-in. No matter your experience level or years of tenure, you are likely to find an idea in this presentation that you can put to use on Monday morning.
Objectives:
- Discuss how our standard practices in Nursing Facility kitchens can help us better manage our costs
- Consider how food safety and quality intertwine
- Learn tips to help you better meet your budget needs while reducing food waste
Target audience: SNF
Next session is March 26
End of Life Nutrition
Cassandra “Cassie” Whitmore, RD, LMNT has been a practicing dietitian for over 15 years. She received her bachelor's degrees in Public Health Nutrition and Dietetics from Kansas State University. After starting her career working in acute care and inpatient eating disorders in Kansas City, she moved on to management in a critical access hospital. Most of her career has been spent working in Long Term Care at various facilities throughout the state of Nebraska, which included time as an Employee Wellness Dietitian. She has also worked as an outpatient dietitian with a focus on diabetes education and has notable experience in hospice and mental healthcare. She is currently self-employed as a Consultant Dietitian and speaker.