Start Date: 1/30/2024 2:30 PM EST
End Date: 9/24/2024 3:30 PM EDT
Venue Name: Webinar Series (via Zoom)
Maine Health Care Association
Nutrition, Food Service & Resident-Centered Dining Webinar Series for LTC Communities
Does your food service team understand nutritional interventions that would benefit your residents? Could you use fresh strategies for enhancing the dining experience with little to no cost? Do you have systems in place to ensure continuous improvement in nutrition and food service? Join us to discuss key concepts, best practices, and essentials for meeting the nutritional needs of residents, improving dining practices, enhancing residents’ quality of life, and being in compliance with regulatory guidelines.
In partnership with DiningRD, MHCA is offering a monthly webinar series for those who manage the nutrition, food service and dining practices in long-term care communities. This series will be offered by Zoom from 2:30pm to 3:30pm on the last Tuesday of every month (with one exception). Here’s a list of topics we plan to cover and when:
Elaine Farley-Zoucha, RD, LMNT, LD, is the Vice President of Education and Resources at DiningRD. Elaine was the founder and President of EZ Nutrition Consulting, PC. She recently partnered with DiningRD and serves as VP of Education & Resources. She has over 20 years of experience in Food Service Management, Culinary Arts, and Medical Nutrition Therapy. 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.
Kimberly Carr Fremont, MSED, RD, LD, has been involved in healthcare and long-term care for over 40 years and has experience in all aspects of nutritional care and food services in both long-term care and acute care settings. As the Senior Vice President of Health Technologies, Kim is responsible for overseeing consulting, serving client facilities in 23 states, and coordinating services for the DiningRD team. Kim has a passion for training and education designed to help RD’s clients provide the very best dining services. Kim earned her BS in Medical Dietetics from the University of Illinois at the Medical Center, Chicago and her MS in Education and Instructional Technology from Southern Illinois at Edwardsville. She is a member of The Academy of Nutrition and Dietetics (including participation in the DHCC EC as Secretary and Healthy Aging practice groups), as well as the Missouri Dietetic Association and SW Region Education committee. Kim has worked with State ANFP chapters and presented educational programs for numerous state professional organizations including Illinois, Missouri, Kansas, and MHCA. Kim served on the Illinois Healthcare Association Educational Committee for over 15 years. Kim has been a featured speaker at numerous local, state, and national healthcare conferences and authored numerous publications in use at HTI/DiningRD today. In her free time, you will usually find Kim enjoying her passion for cooking for friends and family or enjoying time boating or skiing in the outdoors.
Amy Bollam, RD, is the Vice President of Sales and Marketing. In her dietetic career, Amy has focused on food service management including areas of cost control, staff development, safety, sanitation, and compliance. In her current role, Amy supports innovation and product design for the DiningRD software platform utilized for menu management, dining operations, and dietitian consulting. Additionally, Amy provides consultative and education services to clients with practical solutions and training for senior living foodservice operations. Amy holds a bachelor’s degree in Dietetics and Nutrition, as well as Women’s and Gender Studies from the University of Dayton, and a master’s degree in Human Resources from Pennsylvania State University. Amy resides in St. Louis, Missouri with her husband and 2 young boys.
- Budget Strategies: Keep Your Bottom Line in Check (Jan. 30th)
- Building a Culture with a Focus on Resident-Centered Care (Feb. 27th)
- Survey Readiness: Avoiding High Level Deficiencies (Mar. 28th)
- Nutrition and Chronic Diseases in the Elderly (Apr. 30th)
- Ethics in Action: Ensuring Ethical Practices in Food Service (May 28th)
- Care Planning for Success (Jun. 25th)
- Food Allergies & Intolerances (Jul. 23rd)
- How to Improve Resident Satisfaction with Your Menu (Aug. 27th)
- Disaster Planning: It Matters! (Sep. 24th)
MHCA will be collaborating with DiningRD to request CE credits for this series through the Association of Nuitrition & Food Service Professionals (ANFP).
MHCA Member: $225
MHCA will use the ZOOM platform to conduct this webinar. If you’re new to Zoom, we encourage you to visit their Help Desk to learn more about system requirements and preview their free “how to” videos.
A week prior to the start of the series, MHCA will invite all registered participants to complete the form required to register for the Zoom webinar. Once complete, confirmation will be sent to the email you provided, which will include instructions for obtaining handouts and your link to join the session on the day of the program.
If you participate in the LIVE webinars, and proof of attendance can be verified, you can earn a certificate for this series. In lieu of sign-in sheets, we will rely on the Attendee Report provided by Zoom (which records attendee contact information and webinar join/end times).
For a printable flyer: Click Here
To register: Click Here
To review MHCA's education policies: Click Here