Enhancing the Dining Experience

Outline:
Section 1: Introduction A. About This Course B. Learning Objectives Section 2: The Difference Between Dining and Eating A. Tradition as a Guide? B. Eating Versus Dining C. Think Back… D. Culture Change E. Blended Roles F. Goals of Person-Centered Dining G. Section Summary Section 3: Regulations and Practices A. OBRA ‘87 B. CMS Compliance C. Dignity D. Self-Determination and Participation E. Diet Liberalization F. Food G. Substitutions H. Frequency of Meals I. Dietary Services J. Let’s Practice K. The Continuum of Culture Change L. Staff-Directed M. Staff-Centered N. Person-Centered O. Scenario: Person-Centered Dining P. Let’s Practice Q. Section Summary Section 4: Liberalized Diets A. Liberalizing a Diet B. Therapeutic Diet Refusal C. Benefits of Diet Liberalization D. Liberalized Diets E. No Added Salt F. Carbohydrate Consistent G. Potassium Elimination H. Low Potassium I. Low Fiber/Low Residue J. “Real Food” K. Let’s Practice L. Let’s Practice M. Section Summary Section 5: Food Service Options A. Food Service Options B. Selective Menus C. Restaurant-Style Dining D. Let’s Practice E. Buffet-Style Dining F. Family-Style Dining G. Five-Meal Plan H. Social Functions I. Let’s Practice J. Let’s Practice K. Section Summary Section 6: Challenges A. Common Mealtime Challenges for Residents B. The Dining Experience for Residents with Dementia C. Get to Know the Person D. Meal Selection E. Rethinking the Mealtime Experience F. Let’s Practice G. Encourage Resident Choice H. Learning Circles I. Let’s Practice J. Section Summary Section 7: Adding the “Extra Toppings” A. Changes in the Dining Room B. Let’s Practice C. Changes Outside of the Dining Room D. Let’s Practice E. Positive Effects of Enhancing the Dining Experience F. Sense of Community G. Physical Impact H. Effects on the Organization I. Let’s Practice J. Let’s Practice Section 8: Conclusion A. Course Summary

Ms. Tack-Yurek has worked in the long term care field for 8 years. She began her career as a facility Admissions and Social Services Director. She has a Pennsylvania nursing home administrator’s license. She has spearheaded the development of an institutional pharmacy, led the integration of electronic medical records, and continues to aid her company in its culture change journey. She is a Certified Eden Associate and part owner of Quality Life Services, which owns and operates six nursing homes in western Pennsylvania. Disclosure: Mary Susan Tack-Yurek, NHA has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

Ms. Rodas has a BS in Dietetics and Food Science and an MS in Nutritional Science with an Option in Nutrition Education. Over the past 11 years she has worked as a clinical dietitian in hospital, home health, long term care, and dialysis settings. She has also worked as a nutrition instructor teaching basic nutrition. Disclosure: Kathleen E. Rodas, MS, RD, LD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.