Basics of Menu Planning
Date : April 27, 2017
Time : 4 :00 PM EDT / 1:00 PM PDT
- Earn 1 CSNM Point for Competency 5.0 - Food Service Systems Management
- Cost: Free to CSNM Members
You must attend the live webinar to receive a CE point. Telephone/audio only does not log your attendance.
REGISTER HERE
Session Description
Meeting the nutritional needs of residents in a care setting can be challenging. Having a well planned menu can greatly enhance the quality of life for residents and contribute to their overall nutritional status. It is therefore important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. Inasmuch, there can be challenges when planning menus such as budgetary restraints and trying to meet individual needs. Join Heather Stukalo, RD for this 60 minute presentation for practical knowledge and ideas on how to plan and create a quality, cost effective and nutritionally sound menu for residents.
Learning Outcomes:
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Learn how to plan and create a menu that meets your budget and resident nutritional needs
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Evaluate menus suitability to staff skill level, balance and variety
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Become familiar with resources to support your menu development
About Heather Stukalo
Heather Stukalo is a Registered Dietitian, has a Bachelor of Applied Sciences from Ryerson University, and completed her dietetic internship at the Ottawa Civic Hospital. Heather joined Complete Purchasing Services in 2016 as part of the menu development team. Currently, Heather sits on Aramark’s working group for the International Dysphagia Diet Standardization Initiative (IDDSI) and she is leading the CPS Menu Team’s integration of the new IDDSI framework into the CPS Long Term Care Therapeutic Menus.
Prior to working with Complete Purchasing Services, Heather worked in Long Term Care for 19 years in both corporate and clinical roles. She has also worked as a Home Care Dietitian for 5 years, serving in the Mississauga/Halton Region.