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Thursday, March 15, 2018

7:00 AM – 8:00 AM

Join us! Chapter leaders will share volunteer best practices while growing their professional network. Trending topics chosen are based on feedback from those representing ANFP at the local level. Chapters will discuss ANFP initiatives, as well as their own successes and challenges in order to be prepared for their volunteer roles. A separate CE certificate will be given to participants upon completion of the session.

1 CE Hour

8:00 AM – 9:15 AM

The Win-Win of Collaboration: Paving the Way for Positive Change
Dr. Glenna McCollum, DM, MPH, RDN, FAND, Past President of the Academy of Nutrition and Dietetics

Everybody likes to WIN! But what does it mean to have a win-win? The win-win of this first collaborative meeting between DHCC and ANFP is forging new opportunities where the power of collaboration and the power of nutrition create new gains for the power of the team. Learning the important strategies of collaboration can help individuals, groups, and organizations like yours to pave a positive pathway towards rewarding change – one that can have exponential returns. In this ever-changing environment where critical nutrition and healthcare issues are impacting the team of the RDN, NDTR and CDM, CFPP, this session will provide the participant with tools and resources for using the economic/financial model of Cooperative Game Theory, the Triple Bottom Line, and the Win-Win strategy of collaboration.

Learning Objectives:

  • Describe the important components of collaboration that can create new gains and opportunities for individuals, groups and organizations.
  • Describe the strategies that comprise a Win-Win, including Cooperative Game Theory and the Triple Bottom Line.
  • Describe successful collaboration models and how those models can be used by the RDN, NDTR and CDM for positive outcomes innutrition and healthcare.
  • Identify tools and resources that pave the way for a mindset of collaboration, and the importance of a win-win strategy.

1.25 CE Hours

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 community 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 Bollam, 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

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 diets to increase protein availability 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

7:30 AM - 7:45 AM

Texas Chapter Update

7:45 AM – 9:00 AM

The Art of Teaching
Amy Bollam, 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 Beyond: Maximizing the Power of Nutrition for Successful Outcomes
Brenda Richardson, MA, RDN, LD, CD, FAND and Barbara Thomsen, CDM, CFPP, RAC

Phase II of the LTC Requirements of Participation (ROP) and New Survey Process was introduced and effective 11/28/2017. Food, nutrition, and dining are integral components of these new regulations and are the keys to success in running facilities. This session will provide a focused look at the Centers for Medicare & Medicaid Services (CMS) revised requirements. Current trends in regulatory compliance under the new survey process will be presented along with recommendations on how to incorporate "Choice and Voice" into facility programs for successful regulatory outcomes.

Learning Objectives:

  • Present an overview of the Regulatory Requirements related to Food, Nutrition, and Dining.
  • Define the key focus areas for Food & Nutrition Services regulatory compliance.
  • Identify how to incorporate “choice” and “voice” for successful regulatory outcomes.

1.5 CE Hours

12:15 PM – 1:15 PM

Lunch (provided)

1:15 PM – 3:00 PM

Closing Session: Power Up for Success: Collaborative Confidence
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.

This session will apply learnings from the sessions attended with interactive group discussions of action plans for collaboration maximizing the power of nutrition. The session will motivate attendees to "power up for success: have confidence in collaboration."

  • Understand the important components of collaboration you can take back for nutrition to create new gains and opportunities for individuals, groups, and organizations.
  • Identify strategies you can implement that comprise a win-win, including Cooperative Game Theory and the Triple Bottom Line for nutrition.
  • Describe examples of successful collaboration models that can be used by the RDN, NDTR and CDM, CFPP for positive outcomes in nutrition and healthcare.
  • Identify tools and resources that pave the way for a mindset of collaboration and a win-win strategy for nutrition.

1.75 CE Hours