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Thursday, March 15, 2018

8:00 AM – 9:15 AM

Dr. Glenna McCollum, MPH, RDN, FAND, Past President of the Academy of Nutrition and Dietetics

9:30 AM – 11:00 AM

“Self-Determination” Meal Service to Improve the Dining Experience
Suzanne Quiring, RD, CDM, CFPP

Combating loneliness, helplessness, and boredom in residential dining rooms with tray line and/or pre‐plate meal delivery service is very challenging. Along with shrinking food budget, high food wastage, cold food, reading and updating endless food preference lists, and poor customer service to residents, Health Care Communities homes have a huge daily challenge to provide a positive experience for their clients. Having hands‐on experience, Suzanne will walk through her personal journey as a frustrated Food Manager and share practical ideas on how to improve the dining experience regardless of the residents' care level with table-side mobile meal service. Come, be inspired, and learn what other communities are doing to make meal service much more resident-focused.

Learning Objectives:

  • Understand the most common dining challenges health care communities face (including limitations of pre-determined meal service).
  • Understand and evaluate current and alternative meal service delivery options for your operation related to cost, waste, and resident satisfaction.
  • Understand the evidence behind recommended changes for person-centered dining, how it relates to CMS regulations, and recommended resources to use.

1.5 CE Hours

11:15 AM – 12:30 PM

Beyond the Kitchen: Harnessing the Power of Food
Amy Reaman, RDN, LD, MPS

Food really does have the power to bring people together! In this session, foodservice managers will better appreciate the role of food as a tool to their business. Culinary food service arts are a valuable commodity to be leveraged by foodservice managers. Food has the power to connect human resources, marketing, public relations, and beyond.

Learning Objectives:

  • Evaluate trends in foodservice and opportunities for growth.
  • Review foodservice's role in social community outreach.
  • Discuss shared opportunities in marketing and public relations.

1.25 CE Hours

12:30 PM – 1:45 PM

Lunch Break / Attendees on Own

2:00 PM – 3:15 PM

Front of the House: Keeping Food Safe at Every Level
Barbara Thomsen, CDM, CFPP, RAC

Statistics show the majority of foodborne illnesses are attributed to foodservice workers and the top contributing factors are related to worker behavior, with the importance of properly training food service workers critical to ensuring food safety in both the back (kitchen) and front (Dining) of the house/facility!

Learning Objectives:

  • Educate your employees the proper skills, attitudes, and behaviors to serve safe food.
  • Demonstrate expectations for cleanliness from plates to personnel.
  • Define how customer service counts to your residents dining satisfaction.

1.25 SAN CE Hours

3:30 PM – 4:30 PM

Expo
See what’s new in foodservice at the ANFP Tabletop Expo. Sample, test, and evaluate innovative products and new offerings then bring home fresh product ideas for your organization.

1.0 FSH (Food Show Hour)

4:30 PM – 5:30 PM

Nutrition Interventions for Sarcopenia Prevention and Management
Liz Friedrich, MPH, RDN, CSG, LDN, FAND

Changes in diet and physical activity are two ways to help treat sarcopenia and sarcopenic obesity and address loss of muscle mass in older adults. This session will explore practical ways to change diet to increase protein available and increase physical activity of patients in long-term care facilities.

Learning Objectives:

  • Identify 3 interventions that can be used to increase protein available and distribution of protein throughout the day to residents in long-term care, along with understanding good food sources of protein.
  • Understand what types of physical activity can be used to treat sarcopenia in residents in long-term care.
  • Understand the importance of respecting patient preferences while meeting protein needs.

1 CE Hours

5:30 PM - 6:30 PM

Networking Happy Hour
ANFP invites you to close out the day with colleagues and vendors during this one hour reception. Enjoy drinks and hors d’oeuvres while networking with fellow members and vendors.




Friday, March 16, 2017

7:45 AM – 9:00 AM

The Art of Teaching
Amy Reaman, RDN, LD, MPS

Training and education for foodservice team members are essential to ensuring communication, safety, and sanitation across the entire foodservice department. However, training for staff members can be challenging and time consuming. This session will explore simple principles to better train foodservice teams and highlight learning and teaching principles unique to an adult learner.

Learning Objectives:

  • Evaluate training methodologies for adult learners.
  • Discuss actions for improved safety and sanitation outcomes.
  • Review learning goals related to food service sanitation.

1.25 CE Hours

9:15 AM – 10:30 AM

ANFP Spark Sessions
Facilitators: Industry Advisory Council (IAC)

Come and be inspired through ANFP Spark Sessions! This session will include rapid fire learning experiences that happen in 8-minute increments and are presented by attendees. Hear from your peers about topics they are passionate about it. Do you want to be part of the meeting and present a Spark presentation? Learn More!

Learning Objectives: Come learn and spark an idea!

1.25 CE Hours

10:45 AM – 12:15 PM

Regulations and Updated Interpretive Guidance: Beyond the CMS "Minimum" Requirement
Brenda Richardson, MA, RDN, LD, CD, FAND and  Barbara Thomsen, CDM, CFPP, RAC

1.5 CE Hours

12:15 PM – 1:15 PM

Lunch (provided)

1:15 PM – 3:00 PM

Closing Session: Turning Ah-Ha Moments into QAPI and Action Items
Moderators: Brenda Richardson, MA, RDN, LD, CD, FAND, Barbara Thomsen, CDM, CFPP, RAC, DHCC Executive Committee Members, ANFP Board Members, and other speakers that have presented.

Break into small groups, work through organized, directed discussions, and come back together to share action items and innovative solutions!

1.75 CE Hours