Webinar Series: Advancing Nutrition in Long-Term Care

Designed for professionals working in long-term care, healthcare, and community-based settings, each session offers practical strategies, evidence-based insights, and actionable tools that can be implemented immediately in your practice. From navigating the challenges of mental health–related nutrition issues to managing food costs and providing compassionate nutrition support at end of life, this series equips attendees with knowledge to enhance care, strengthen outcomes, and support residents and patients with confidence.

Session 1: Nutrition and Mental Health for Adults of All Ages | January 29, 12-1pm CT - Register
Mental health conditions—and the medications used to treat them—can significantly impact appetite, weight, and overall nutrition status. Many clinicians feel underprepared to address these challenges. This session explores common mental health diagnoses, how they influence nutrition, and practical interventions to support individuals across settings. Though focused on long-term care, the content is valuable for anyone working with adults experiencing mental health conditions.

Objectives:

• Discuss the mental health diagnoses most often seen in practice
• Identify nutrition challenges common among individuals with mental health conditions
• Describe effective nutrition interventions for this population

Session 2: Managing Food, Cost, and Waste in Long-Term Care, February 26, 12-1pm CT - Register 
With increasing financial pressures, effective cost management in long-term care kitchens is more important than ever. This session examines how regulations, standards of practice, and operational strategies can support safe, high-quality food service while staying within budget. Attendees will gain practical tips to reduce waste, improve efficiency, and stretch resources—insights that can be implemented right away.

Objectives:

• Discuss how standard practices in nursing facility kitchens can improve cost management
• Explore the relationship between food safety and quality
• Learn actionable strategies to meet budget goals and reduce food waste

Session 3: End-of-Life Nutrition | March 26, 12-1pm CT - Register
Nutrition at the end of life is often misunderstood, and families may fear that hospice means stopping nutrition care altogether. This session clarifies the role of nutrition in hospice and end-of-life care by examining the stages of the dying process and identifying when interventions may or may not provide benefit. Attendees will gain skills to advocate for residents or patients with compassion and clarity.

Objectives:

• Compare and contrast hospice/end-of-life nutrition with nutrition for older adults
• Discuss changing nutrition needs throughout the dying process
• Describe ethical considerations related to end-of-life nutrition

Presenter: 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.