Nutrition & Food Service Excellence Webinar Series
Series exclusively available to SDAHO Members
Tailoring Diets for Optimal Health | Aug 20
Personalizing nutrition is a key component of high-quality care in long-term care settings, as it recognizes the unique dietary needs of each resident based on medical conditions, preferences, cultural backgrounds, and more. This session will provide long-term care providers with practical tools and insights to develop individualized meal plans that support improved health outcomes, enhanced quality of life, and increases resident satisfaction. By understanding the role of tailored diets, providers can more effectively manage chronic conditions, meet evolving nutritional needs, and empower residents with greater choice and comfort in their daily lives.
Objectives:
- Understand the importance of personalized nutrition.
- Assess individual nutritional needs.
- Tailor diets for chronic conditions.
- Incorporate cultural and dietary preferences.
- Collaborate with staff to create customized meals.
Regulations for Food and Nutrition Services | Sept 29
Understanding the Centers for Medicare & Medicaid Services (CMS) regulations is vital to providing the highest quality, person-centered care in the daily operations of Food and Nutrition Services. This presentation will provide an overview of F-Tags with a focus on those most relevant to Food and Nutrition Services. Participants will explore real-life deficiencies identified during surveys and discuss best practices for implementing regulatory requirements in their daily activities to prevent deficiencies before they occur.
Objectives:
- Identify the regulations applicable for managers of Food and Nutrition Services.
- Provide examples of potential F-Tag deficiencies.
- Discuss best practices for preventing regulatory deficiencies before they occur.
Food Sanitation and Contamination | Oct 22
This presentation will explore the importance of food safety, safe food handlers and the prevention of food contamination. It will examine the most common sources of biological, chemical and physical contamination and explain how to prevent foodborne illnesses with proper food handling. This presentation will identify ways to promote food safety practices to create a culture of food safety in Food and Nutrition Services.
Objectives:
- Understand the importance of safe food handling.
- Explore common sources of food contamination.
- Identify how to implement and promote essential food safety practices in the Food and Nutrition Services department.
- Discuss best practices for creating a culture of food safety.
Continuing Education Available: Nursing Home Administrator, Social Worker, Certified Dietary Manager (CDM)/Certified Food Protection Profs (CFPP), and certificate of attendance
Presenter: Vicki Rethmeier, MS, RD, LMNT, Southeast Community College
Vicki Rethmeier is a Registered Dietitian and Licensed Medical Nutrition Therapist with many years of experience in nutrition and dietetics. She serves full-time as a faculty member at Southeast Community College, where she teaches a variety of courses, including nutrition. She also serves as the Program Co-Chair for Culinary/Hospitality and Baking and Pastry programs as well as coordinating the Dietary Manager Certificate program. In addition to her academic role, she works part-time as a Nutrition Therapist at Madonna Rehabilitation Hospital, providing personalized care to clients of all ages. She is dedicated to helping individuals achieve their health goals through evidence-based nutritional guidance. Vicki is married, has three children and in her free time enjoys reading, sewing and crafts.