March 21, 2013
Millions of meals are served in hospitals and long-term care homes to patients and residents every year. However, achieving optimal nutrition for their client populations is still an overarching goal for many health care organizations, for many reasons, some beyond the nutrition and food services arena.
Here are some factors to consider:
- Fiscal Constraints: The budgets allocated per patient per meal are small
- Organizational Communication: Gaps still exist between key players such as the Nutrition and Food Services Manager; the Dietitian; the patient/outpatient; and the Physician
- Quality Indicators: Patient food satisfaction is not always one of the quality indicators that organizations are focused on
- Third Party Involvement: Many health care facilities have outsourced their kitchens and staff cafeterias
- Limited Research: There is lack of research available that links nutritional care to other important quality indicators like patient length of stay
This conference will address the following issues:
- Malnutrition in Canadian Hospitals
- Sodium Content in Hospital Food
- Patient Satisfactions Indicators
- Nutrition for the Older Population
- Culture Change: Making Meal Time – Person Centred
- Lean Methodology in Nutrition and Food Services
Attend the conference, get inspired and find out how to make a difference!
For more information or to register now please visit http://www.oha.com/nutritionandfoodservices2013.