2017 Dining & Nutritional Services ConferenceAugust 10 – 11, 2017Location: Nationwide Hotel & Conference Center, Columbus, Ohio

Again this Year!Association members

registering for the Conference will also receive

a complimentary one day registration (a $159 value) to the Association’s Annual Convention in May 2018 in Columbus, Ohio. The

Annual Convention features over 100 educational

sessions, a 300+ vendor trade show, CEUs and

more! A great opportunity for you to experience both

events!

YYou won’t want to miss this year’s Dining & Nutritional Services Conference! The Conference is designed to provide clinical, operational, and management information on everyday issues that impact your facility.Change is in the air and coming from many directions. We are implementing new regulations, anticipating a new survey process, awaiting the interpretive guidelines, and the National Dysphagia Diet as we knew it is going away. At the same time, we need to focus on meeting the needs of our residents and enhancing the hospitality and customer service we provide. We will cover it all…from an overview of the Requirements of Participation with an emphasis on dining services, information on the new survey process and interpretive guidelines, and we will take a deep dive into The International Dysphagia Diet Standardization Initiative which goes into effect in 2018. We will learn about the benefits of a Kind Dining program, the latest in nutrition and memory care, nutrition for the Hospice resident and how the Mind Diet may keep dementia at bay. You won’t want to miss our interactive networking reception at the close of day #1 as we share the latest trends in kitchen equipment and promote hydration through hospitality/beverage stations.Featuring a condensed format optimized with multiple concurrent sessions, the program packs a lot of punch in a tight package. Providers will be able to register additional staff without missing multiple days or incurring overnight expenses. For those who decide to travel the night before or who appreciate extra programming, we have included 4 hours of complimentary bonus sessions the afternoon before the core agenda, and back again this year we have included a 2-hour morning session on the pre-conference day. Attend one or all depending on your travel schedule!

And don’t forget, registering on line saves money - register 4 or more people from the same facility and save 15%!

Attend one or all dependent on your travel schedule!

Dining & Nutritional Services Conference

Pre-Conference Bonus Sessions:August 10, 2017

Pre-Conference Workshop – Back By Popular Demand10:00 am – 12:00 noonNutrition and Hydration For the Hospice PatientA favorite concurrent session at the 2016 Conference, attendees asked for expanded time to gain more information so we dedicated two hours for this don’t miss topic. The goal of this presentation is to effectively and completely examine the role of artificial nutrition and hydration in the hospice patient. The question of whether terminally ill people are hungry and would benefit from artificial nutrition at the end of life has generated considerable debate. We will provide some valuable information on this important topic.Objectives:• Define the role of nutrition and hydration in the hospice patient.• List burdens and benefits of continuing, withdrawing or withholding nutrition

and hydration.• Describe the symbolism of food and water.• Discuss issues related to family members and caregivers.• Identify ethical issues regarding nutrition and hydration in the hospice patient.

Presented by: Joette Greenstein, DO, Medical Director, VITAS® Healthcare

All attendees will assume responsibility for their own

lunch on August 10.

A large variety of restaurants are available

within 2 miles of the Conference Center.

Dining & Nutritional Services Conference

Pre-Conference Bonus Sessions:12:30 pmConference

Check In & Beverages

August 10, 20172:15 – 3:15 pmMaking the Greatest

Impact in 60 Minutes, Part 2 - Implementing Culture Change in Dining

This session explores competencies necessary for staff to create an optimal dining experience and addresses the advantages of learning lifelong skills to improve communication between all stakeholders. It challenges participants to value culture change, customer service and hospitality, and recognize their significance as leaders. Through examples solutions will be shared thatparticipants can implement cost effectively and quickly to promote their role in contributing to residents’ quality of life and the organization’s success.Objectives:• Identify concrete leadership

initiatives and staff competencies required to raise Service Quality Standards.

• Describe the three hospitality secrets CMS recommends, and Boomers demand, that when implemented they’ll recommend that their friends move in.

• Apply these five low-cost changes you can implement immediately to raise service quality and improve the dining experience.Presented by: Cindy Heilman MS, NDTR, FAND, CEO Higher Standards,LLC

3:30 – 4:30 pmBuilding a

Winning Team: Capitalizing on your community’s biggest asset—a diverse service staff

Staff behavior determines the ambiance in your dining room and your training and coaching efforts determine staff behavior. Teaching servers to foster an ambiance of genuine hospitality in the dining room can quickly and fundamentally improve results communitywide. But, too often management feels staff diversity is an insurmountable barrier or hospitality skills “can’t be taught.” “Building a Winning Team” explains why language barriers and cultural differences are not the primary culprits when dining service fails to meet residents’ expectations. It teaches why and how you can train your staff to engage residents, use appropriate etiquette, and deliver dining customer service that satisfies. Objectives:• Understand why cultural diversity

among service staff is an asset to senior care communities .

• Identify why staff needs to engage residents through proper use of etiquette, support for socialization, and superior customer service skills .

• Recognize how to build, coach and lead a service team that is able to meet or exceed resident, organization, and surveyor expectations.Presented by: Cindy Heilman MS, NDTR, FAND, CEO Higher Standards, LLC

1:00 – 2:00 pmMaking the Greatest

Impact in 60 Minutes, Part 1 - Six Mealtime Truths You Can’t Ignore for Success

So much can go wrong in the dining experience. This negativity can rapidly infect the entire business – draining morale, increasing costs, and limiting profitability. An outstanding food experience, on the other hand, has the potential to reap just desserts for an entire organization. For that to occur, certain fundamental principles need to be cultivated and take root within an organization’s culture. Learn how to best identify blind spots and increase the potential to improve results rapidly, and walk away with critical strategies to raise service quality and make mealtime both a memorable and a profitable experience. Objectives:• Explain the Centrality of Dining

to Organizational Success: The 6 Truths About Your Business You Shouldn’t Ignore .

• Identify the current Gaps between Service Expectations and Service Delivery.

• Discuss why this Gap is widening and benefits and solutions to closing it.Presented by: Cindy Heilman MS, NDTR, FAND, CEO Higher Standards,LLC

4:30 – 5:00 pmHot Foodservice Topics &

Welcome ReceptionHospitality & Beverage stations have become a trend, and are a great way to promote hydration while offering hospitality to residents, families and guests. In addiiton, new food service equipment is available that can enhance the dining experience by offering adiditonal choices in a timely manner for the residents we serve. Join us for our welcome reception to check out the latest in food service equipment, beverage stations, and network with your peers on these topics and more as we close out day one!

1 CE is available for this session.

Dining & Nutritional Services Conference

Pre-Conference Bonus Sessions:August 10, 2017

Dining & Nutritional Services Conference

Conference Schedule:August 11, 20178:00 amConference Check In & Continental Breakfast8:30 – 10:00 amInternational Dysphagia Diet Standardization

initiative (IDDSI): Standardizing dysphagia diet terminology to improve safety.

A big change that affects all care settings regarding mechanically altered diets and thickened liquids is just around the corner. New global standardized terminology and definitions have been developed to describe texture modified foods and thickened liquids. This session will introduce the new International Dysphagia Diet Standardization Initiative (IDDSI) framework and standards. We will review how this process was developed, the history and reasons behind it, and give everyone a hands-on tool to assist them in measuring food and beverage consistencies. We will share how this relates to our current environment and those around the world. Specific time will be spent reviewing the new levels of liquid thicknesses as well as those of modified food.Objectives:• State the purpose of the IDDSI and why it is important.• List key components of the IDDSI framework.• Recall the progress of IDDS implementation on an

international basis and the US status.Presented by: John Holahan, B.S., M.B.A.

10:00 – 10:15 amNetworking Break10:15 – 11:15 amConcurrent Sessions: Select one1. IIDSI Panel.The IDDSI will change how we prepare and provide mechanically altered foods and liquids to our residents. Everything will change from the diet order, to the preparation of these foods and liquids, to educating staff in all departments on the new diet terminology. We will expand upon the general IDDSI session with tips from various professionals on how to take the IDDSI framework and testing methods and implement them in your facility. Objectives:• Review the IDDSI test methods.• Discuss the benefits of IDDSI from a global

perspective.• Explain how to work with your Speech Therapist and

IDT to implement IDDSI in your facility.Presented by: John Holahan, B.S., M.B.A., Kevin Kimnach

Dining & Nutritional Services Conference

Conference Schedule:August 11, 2017

2. Nutrition and Memory CareNutrition plays a key role for individuals living with dementia. As the brain deteriorates and dementia progresses, nutritional needs will increase over time. How well you know your residents, their food preferences and eating patterns can play a big role in ensuring quality of life. This session will provide strategies for meal time, explain how the dining environment can affect overall health outcomes and the importance of an individualized approach to providing care. Objectives: • Understand how dementia impacts food intake.• Understand how nutrition challenges change as

dementia progresses.• Explain the role Dining and Nutritional Services plays

in improving quality of care for individuals living with dementia.

• List simple dining environment and meal time strategies that can help improve overall food acceptance.Presented by: Amy Kotternman RD, LD

11:15 – 11:30 amNetworking Break

Have Questions?Want to know more about this conference or anything else related to our educational services? Contact OHCA at 614/436-4154.

What Is Included in My Registration Fee?

Dining & Nutritional Services Conference

Conference Schedule:August 11, 201711:30 – 12:30 pmConcurrent Sessions: Select one3. It’s All About the Presentation:

How to Add Pizazz with Plate Presentation and Garnishing

Ask any chef and they will tell you, people eat with their eyes first. We all know plate presentation matters, yet how often do we take the extra step to make it happen? Two chefs will share new and creative ways to create dazzling plate presentations and plating techniques which will give your plates that competitive edge. We will discuss a variety of plating methods that utilize color, texture and current methodology for a variety of foods and textures.Objectives:• Will identify and demonstrate ideas for plating and

garnishing your savory, sweet and pureed menu items.• Will provide creative ideas for serving/plating a’ la carte

menu items.• Discuss the benefits of plate presentation for overall

meal satisfaction. Presented by: Matthew Ridgway CEC, CCA, FMP, CDM, Corporate Chef, Hennis Care Centre

4. The Mind Diet We all know good nutrition is fundamental for health and well-being. But could there be foods that may decrease the risk of developing Alzheimer’s disease? Perhaps, as early research points to the opportunity for people to slow cognitive decline by following brain-healthy food patterns. This session will explore the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) Diet, which emphasizes eating foods from 10 healthy food groups while avoiding foods from 5 specific food categories. We will share the early evidence supporting the link between what we eat and its impact on brain health. Objectives:• Understand current research supporting the link

between food, cognitive decline, and dementia, including a review of popular diets.

• Identify how the science can be reflected in everyday eating choices.

• Review ideas for successfully offering and marketing a brain inspired menu in your organization.Presented by Tiffany Nabozny RD, LD

12:30 pm – 1:30 pmLunch

Conference Registration Fees:• The 2017 Dining & Nutritional Services

Conference is offered to all dining professionals at the low Association member rate (a savings of $175). Take advantage of this great offer! Enjoy top notch educational programming!

• Up to 11 hours of Continuing Education Credit

• Bonus Preconference Sessions• Welcome Reception• Continental Breakfast• Lunch Buffet • Continuous refreshment service • Handouts of all education sessions

Continuing Education Credit:This program offers up to 11 hours of continuing education credit for the following (August 10 = 6 and August 11 =5):Ohio Licensed Administrators: The Ohio Health Care Association is an approved provider of continuing education credit by the Ohio Board of Executives for Long Term Care Services and Supports. Administrations can earn 11 hours of continuing education credit.Certified Executives for Assisted Living® (CEAL®): CEALs can earn up to11 hours of continuing education crdit.Chefs: Credit has been requested from the American Culinary Federation. For final approval status, please contact the OHCA offices.Dietary Professionals: Credit has been requested from the Certified Board for Dietary Managers as well as the Commission on Dietetic Registration. For final approval status, please contact the OHCA offices.Ohio Nurses: Nurses please note any continuing education that has been approved by BELTSS(or any other accredited body) can be accepted by the Ohio Board of Nursing in the State of Ohio. Nurses may use this continuing education to meet their licensure requirements. Please refer to OBN continuing education rules 4723-14-01 thru 4723-14-19.

Dining & Nutritional Services Conference

Conference Schedule:August 11, 2017 1:30 pm – 3:00 pmClosing General Session:The Requirements of Participation and the New Survey Process:

What You Need to KnowWhen it comes to the long term care profession, we all know change is inevitable. We must stay current with the regulations and abreast of the latest survey trends. As we continue to work with the new Requirments of Particpation, more light is being shed with the release of the Interpretive Guidleines. The new survey process will soon follow and once again more change is upon us. You don’t want to miss this informative closing session as we break it all down and share the latest on the alarming increase in IJ citations and the top ten citations in Ohio. Objectives:• Discuss the Requirements of Participation that impact the dining and nutritional services department.• Review the New Survey process and Interpretive Guidelines .• Explain the latest Immediate Jeoardy (IJ) citations.• Identify top 10 survey citations in Ohio.

Presented by: Mandy Smith, Amy Kotterman, Yolanda Scott

3:00 pmAdjourn

Nationwide Hotel & Conference Center

100 Green Meadows Drive South, Lewis Center, OH 43035Each participant is responsible for his/her own lodging and dinner arrangements. We encourage you to make your hotel reservations as early as possible.A limited number of rooms have been blocked at the rate shown. Please make your reservation no later than July 19. Mention you are attending the Dining & Nutritional Services conference offered by OHCA for the group rate. The hotel may have additional rooms available once all of the OHCA rooms are gone, but they may not be at the special rate, even if you contact them prior to the cut off date.Every room and suite includes complimentary wireless Internet access, VOIP Telephone with speakerphone and voicemail, pillow-top mattress, refrigerator, microwave and Keurig coffee makers. Free parking is available at the Conference Center.Reservations can be made by calling (614) 880-4300 or via the hotel website at www.nwhotelandconferencecenter.com and entering your group access code 120327Group Rate: $134.00 (king suite or queen/queen suite).

Dining & Nutritional Services Conference

Conference Location:

Bring a few things with you to the conference to share with other attendees.One of the additional benefits of attending the OHCA Dining and Nutritional Services conference is the opportunity to network with fellow “foodies.” We want to kick our networking up a notch this year and we invite you bring any or all of the following to share with your fellow attendees:

• Favorite resident menu items/recipes• Gluten free menu items/recipes• Photos of special events you have catered and/or plate presentation of meals

you have served• Any website, Facebook page or Pinterest boards that provide you with

inspiration and recipe ideasWe will have display tables available to showcase all of these great items. Please bring your business cards to share with your fellow attendees and feel free to bring 50 copies of any of the items listed above as desired. We will take all the recipes/pictures/information you provide and scan these items into a document which will be emailed to you after the conference.

Dining & Nutritional Services Conference • Registration Form • August 10 – 11, 2017Online Registration: www.efohca.org • Questions? 614 / 436-4154 • Fax: 614 / 436-0939

1. One Person Per Registration (fill out the facility info and duplicate this form for additional registrants)

Last Name: __________________________________________ First: ______________________________ Nickname: ___________________________________________________

Title: ___________________________________________________________________________________ Email address: ________________________________________________

Facility: ______________________________________________________________________________________________________________________

Street Address: ________________________________________________________________________________________________________________

City: ______________________________________________________________________ State: _______________ Zip: _______________________

Phone #: ________ / ______________________________________________ Fax #: ________ / ___________________________________________

2. Registration Fees $ 175 prior to July 30 $ 220 July 30 and after

3. Payment - Make checks payable to Educational Foundation of Ohio Health Care Association (EFOHCA) Mail to: EFOHCA, 55 Green Meadows Dr. South, PO Box 447, Lewis Center, OH, 43035 or Fax: 614 / 436-0939

TOTAL AMOUNT $ _______________________ Method of Payment: ____Credit Card ____Check

CREDIT CARD: MC___ VISA____ AMEX____ Discover____ Card Number: _________________________________________

Expiration Date: _______ / ________

Card Holder: ________________________________________ Signature: __________________________________________

4. Sessions Attending: (It is very important that you complete the section below when registering) August 10, 2017 Please indicate which session you will be attending

10:00 am ___ Nutrition and Hydration For the Hospice Patient 1:00 pm ___ Making the Greatest Impact in 60 Minutes, Part 1

2:15 pm ___ Making the Greatest Impact in 60 Minutes, Part 2 3:30 pm ___ Building a Winning Team: Capitalizing on your community’s biggest asset

4:30 pm ___ Hot Foodservice Topics & Welcome Reception

August 12, 2016: Please indicate which session you will be attending

8:30 am Opening General Session: International Dysphagia Diet Standardization initiative (IDDSI): - everyone should plan to attend

10:15 am Concurrent Sessions – choose one ___ 1. IIDSI Panel ___ 2. Nutrition and Memory Care

11:30 am Concurrent Sessions – choose one ___ 3. It’s All About the Presentation: ___ 4. The Mind Diet

1:30 pm Closing General Session: The Requirements of Participation and the New Survey Process: What You Need to Know - everyone should plan to attend

F a x o r M a i l - i n R e g i s t r a t i o nR e g i s t e r by CreditCard or Check

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