Quality Improvement in the Dietary Department
Date : September 7, 2017
Time : 1 :00 PM ET / 10:00 AM PT
- Earn 1 CSNM Point for Competency 2.0 - Quality 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.
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Quality Improvement in the Dietary Department
Quality improvement (QI) in food services departments is defined as “supporting and promoting sustainable improvements” in health care kitchens and in meal delivery. QI is a tool that uses audits and statistics to understand the status of department activities, followed by development of action plans to improve care and services for clients and for staff. Quality Improvement should be an essential part of a nutrition manager’s routine in order to ensure that the department is always in the process of doing better and being better.
Dale Mayerson, RD CDE
Dale Mayerson spent her first 20 years of working life as a food service supervisor and manager in health care. She returned to school and graduated as a dietitian in 1997. She has worked in administrative, food service and clinical roles, and enjoys working with seniors. One of her most recent roles was as Education and Quality Coordinator at a long term care home. In addition to instructing the FSNM program at HealthCareCAN, she also teaches nutrition at George Brown College.
In her volunteer roles, Dale is past chair and active member of the professional advisory committee for the nutrition management program at Geroge Brown College, and is co-chair of Dietitians of Canada's Ontario Long Term Care Action Group. Dale is the author of "Clinical Care Manual for Nutrition Managers" and co-author of "Menu Planning in Long Term Care and Retirement Homes - A Comprehensive Guide".