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5 Star Nutrition and Dining: More than Just Breakfast, Lunch and Dinner and Results Live!
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12/8/2016
When: December 8, 2016
3:00-5:00 PM
Where: Mason Pointe Care Center
13190 S. Outer 40 Road
Chesterfield, Missouri  63017
United States
Contact: Nancie McAnaugh
573-635-6244


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Agenda:

3:00 – 4:00

 

5 Star Nutrition and Dining: More than Just Breakfast, Lunch, and Dinner

 

Navigating today’s Nursing Home’s 5 star rating measures has become increasingly important in the modern Senior Living marketplace.  Your daily approaches to these measures can secure your fate.  Success or failure is up to you. While these ratings are influenced by many Quality Measures that should be examined, we will specifically focus on how your Nutrition and Dining Program can make an ample impact to your 5 Star Rating.

 

Objectives:

-Identify the QMs that can be influenced by your Nutrition and Dining Program

-Explore resources and tools that can be implemented to guarantee success with these QMs

-Discuss the importance of executing a whole team approach to achieve success with these        measures.

 

Bio:

Erika Kramer

Erika Kramer graduated from the University of Northern Iowa with a BA in Business Management. She started as an intern for Martin Brothers in 2005 and became full time in medical supplies in May of 2006. She has been the marketing and education director from June 2009-April 2014, focusing on nursing education events and webinars as well as tools for the nursing side in Long term care. Since April, 2014, Erika has been the Healthcare Market Developer for Iowa and Missouri. Erika is currently pursuing her Nursing Home Administrators license at Des Moines Area Community College with a finish date of 2016, after which, she will be sitting for her boards.

 

4:00-5:00

 

Results Live!

 

Serving safe foods is a top priority in senior living communities.  That can be challenging considering the vast array of procedures, practices and tools a food-service operation needs to have in place.  Join us as we tour an actual long term care kitchen & dining service and help us identify potential survey citations as well as debrief with a discussion on best practices related to food safety & sanitary service of food.  You won’t want to miss this “hands-on” opportunity to put yourself in surveyor-mode.

 

Objectives:

1.     Identify common food safety and sanitation citations noted in a senior living facility.

2.    Share best practices related to personal hygiene, cleaning/sanitizing and time/temperature.

3.    Discuss plan of correction for the areas of concern and tools/resources to support them.

 

Julie Halfpop RDN, LD Director of Nutrition Services, Martin Bros Distributing Co. Inc.

Julie Halfpop is the Director of Senior Living/Healthcare Services with Martin Bros. Foodservice Distributing, a broadline, family owned company out of Cedar Falls Iowa.  She leads the team of 9 dietitians & medical supply specialists in supporting customer success in residential healthcare communities throughout the Midwest.  The team specializes in menu customization, dining enhancement consultation, nurse resources, cost analysis, and developing innovative educational experiences.  Julie is an experienced speaker who has spent over 30 years working in healthcare communities.  She is a registered and licensed dietitian and is active in professional organizations as well as teaches the Dietary Manager courses through Des Moines Area Community college.  In her spare time, she likes to travel, attend sporting events, bicycling, and cooking.

 

Kyndra Hamblin RD, LD

Kyndra Hamblin, has been a practicing Registered and Licensed Dietitian for 18 years.  In her current role as a Marketing Dietitian with Martin Brothers Distributing she serves as a healthcare facility dining and nutrition expert.  Prior to this role, Kyndra has had a variety of experience in nutrition that includes nutrition education, clinical support, home nutrition and research. Kyndra graduated from the University of Central Missouri with a Bachelor’s degree in Dietetics and completed her internship to become a Registered Dietitian through Kansas State University in 1997.

 

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