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Food: It’s more than just nutrition How seniors ate in their own homes can indicate how well they’ll adapt to residence life Food! At school, at camp, in hospital—as kids, teens or adults—whenever two or three are gathered, there’s talk about food. No wonder it’s a lightning rod in retirement residences, too. Hasn’t every food services manager said to themselves, “It’s [...] |
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Selecting the right chef Over the years, Westcana has developed a formula for a successful and profitable food services operation. Essential elements include the following: a well-designed and nicely laid-out kitchen facility, with easy access for deliveries, adequate storage space and proper, well-maintained equipment quality food product from reputable sources consistent product (based on standardized recipes) no “cookie cutter” [...] |
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Chatting with Canada’s best-known Chef Michael Smith Sustainability, best practices and local cooking can affect organizational outcomes Chef Michael Smith is American born and educated, but today he proudly calls Canada his home. Hailed as “Prince Edward Island’s Food Ambassador,” this award-winning chef has four popular books and four Food Network TV shows to his credit. A fifth book and fifth series [...] |
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Who is making sure that resident-centred meals are health and diet appropriate? Are residents getting the guidance they need to make healthy choices? What kind of special diet does your resident require? Do you struggle with the precarious balance of being able to confidently meet the special needs of that potential new resident versus being able to rent that suite? Are your residents moving in with demands [...] |
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Marketing your meals Food is the area of greatest enjoyment or greatest contention. Sometimes the smallest changes can swing the pendulum. Almost six months to the day since she moved into your residence, Mrs. Allan shows up at your office door. “I need to speak to you about an issue that I find gravely concerning,” says Mrs. Allan. [...] |
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Creating a meaningful dining experience for people with dementia Meaningful dining reconnects residents to the pleasures of life and improves health outcomes Imagine yourself years from now, in your 70s. Instead of the glossy-magazine depictions of your retirement spent playing golf and tennis, you are one of the 1.3 million Americans with Alzheimer’s disease or a related dementia living in a skilled nursing community. [...] |
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Kosher cuisine and beyond An opportunity to brand your community The dining room is a great place to make an impression on your current residents, influencers and future move-ins. Whether it is once, twice or three times a day, residents get together to enjoy a delicious and nutritious meal in the company of friends and family. Your menu [...] |
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For a great dining experience, focus on presentation Food is the area of greatest enjoyment or greatest contention. Sometimes the smallest changes can swing the pendulum. Who hasn’t spent endless hours vacuuming, dusting and decorating their entire home in preparation for a party or festivity only to have all their guests congregate in the kitchen chatting and socializing among plates of food and [...] |
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How come there’s never anything good to eat in this house? Why is food service so difficult, and how can it be made easier? How come there’s never anything good to eat in this house?” The constant refrain my brothers and I used to subject our mother to (for the record, Mom is an excellent cook) sums up a key challenge faced by most operators in [...] |
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The changing role of the food service distributor For food service operators working in the seniors’ living market, the challenges are many. With a large emphasis on cost control, a shortage of skilled labour available to them and the continuous demands of providing memorable mealtime experiences for their clients, they are looking to their food service distributor not only for the delivery of [...] |
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Expert Q&A | Darin Leonardson In his role as Corporate Chef for Leisure Care, Darin brings his expertise and passion for food to satisfying the taste buds of nearly 4,000 seniors across the United States and Canada, including three Tapestry locations in Vancouver, B.C., and Toronto, Ontario. |
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Expert Q&A | Heather Keller Heather Keller, RD, PhD, FDC, is a Professor in the Department of Family Relations and Applied Nutrition at the University of Guelph and is an expert in nutrition and older adults. Her comprehensive research program includes nutrition risk screening, nutrition and aging well in older adults, and nutrition and dementia. |
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Expert Q&A | Cheryl Lucas Cheryl Lucas, Principal with Lucas Partners, is a consultant to all levels of senior living, from independent to skilled nursing. She is also the former Assistant Vice-President of food and beverage at Classic Residences by Hyatt. |
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Expert Q&A | Josh Josephson Dr. Josh Josephson, a former research optometrist, is president of Josephson Opticians and the owner of The Cookbook Store. He is also a director of No No, Inc., a biotechnology company with a drug in clinical trials that prevents the complications of stroke. He is a member of the Chevaliers du Tastevin, the Chaîne des Rôtisseurs and the International Wine and Food Society. |
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Expert Q&A | Alison Duncan Alison M. Duncan, PhD, RD, is an Associate Professor and Associate Director of Research at the Department of Human Health and Nutritional Sciences, University of Guelph. She teaches in the area of functional food and nutraceuticals and serves on the editorial board of the Journal of Nutrition. |
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Expert Q&A | Matthew Durant Dr. Matt Durant, PhD, CDE, PDt, is Associate Professor at the School of Nutrition and Dietetics, Acadia University. He also consults to seniors in long-term care residences, primarily in rural Nova Scotia. |
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Web Watch 2011 Here is a round-up of some of the online seniors’ news sources we check regularly. Get in touch and let us know what sites you consult so that we can share these excellent resources with others in the industry. editor@dialogueplus.ca www.newoldage.blogs.nytimes.com The New Old Age blog from the New York Times is always a good [...] |
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Expert Q&A | Carol Jong Dr. Carol L. Jong, PhD, RD, is a graduate of the UCLA School of Public Health, has a doctorate in nutrition from the University of California, Davis, and is a Registered Dietitian. Dr. Jong is an educator and speaker, and has served as a television nutrition expert, call-in radio show host, national seminar speaker and university professor. |
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Expert Q&A | Joska W. Hajdu Joska W. Hajdu is Senior Vice-President of dining services for Brookdale Senior Living and an Executive Chef. He founded Brookdale’s award-winning Culinary Arts Institute dedicated to the professional development of chefs and has over 28 years’ experience in the hospitality industry. | |
