CSNM Webinar - Ethnic Trends in Healthcare
23-Mar-2017 1:00 PM - 2:00 PM

 Dehydration in the Elderly


Date   :  March  23, 2017
Time   :  1 :00 PM ET /  10:00 AM PT 
- Earn 1 CSNM Point for Competency 3.0 - Clinical Nutrition
- 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

No one can deny that ethnic diversity is here and it’s growing. More than ever, foodservice leaders in long term care and hospitals are seeking creative solutions to meet these continuously evolving needs of their clients. Sourcing, preparing and serving authentic tasting ethnic dishes can be both nutritionally and operationally challenging. There is an imminent need to address this issue and have suitable products available on the market. In this webinar, you will get a better understanding of the ethnic food market, hear what other organizations are saying about the ethnic food challenge, and learn how to implement solutions for ethnic foods in your own foodservice operation. Join Clodie in this refreshing journey around the world to explore global cuisines and get inspired to spice up your menu with unique flavours that will please your residents and patients!


Dale Myerson

Presenter: Clodie Gravel, RD  - Foodservice and Nutrition Specialist

Clodie Gravel is a registered dietitian. She has a bachelor in Nutrition Sciences from the University of Ottawa. She has joined the HFS team in 2015 as a Foodservice and Nutrition Specialist. As a nutrition expert, she provides menu development and product support to clients all across Canada and helps support the development of great tasting nutritious and forward thinking new products, from conception to commercialization. Last spring, she participated in the company’s FoodCare Innovation Forum featuring ethnic foods as the theme. She gained key insights about the challenges faced by foodservice managers in meeting the need of the evergrowing ethnic population in healthcare and she learned about what type of solutions foodservice organizations are seeking.


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