Building a Culture with a Focus on Resident Centered Care

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.

Continuing education credits available: Nursing Home Administrator and Social Work

Presenter: Elaine Farley-Zoucha, DiningRD

Presented: March 27, 2025