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Careers in food service A Long Term Care Perspective

Careers in food service A Long Term Care Perspective . Catherine Pazzano, RD January 30, 2014 CAFP- Ryerson University. Careers in Food Service. My Career Journey.. Taking Root. PT jobs in Food Services before and during University

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Careers in food service A Long Term Care Perspective

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  1. Careers in food serviceA Long Term Care Perspective Catherine Pazzano, RD January 30, 2014 CAFP- Ryerson University

  2. Careers in Food Service

  3. My Career Journey.. Taking Root • PT jobs in Food Services before and during University • Interest in FS / Nutrition/ Cooking – Was a “Foodie” before the invention of the “Food Network” • Proud Graduate of Ryerson U (GO RAMS!!) • Concentration B (Admin and Clinical Internship)

  4. My Career Journey.. Have RD and Not Afraid to Use It!! • Food Service Management – Acute Care • Change of course.. To Long Term Care and Never looked back • Food Service Management • Clinical Nutrition • Entrepreneur • Director Food Services

  5. Hillsdale Estates – Director Food Services & Nutritional Care • Municipally operated LTCH in Oshawa (Region of Durham) • 300 Residents, Client Outreach to community • 12 Resident Home Areas of 25 residents each • 55 Unionized staff / 2 FSS and 1 Clinical RD

  6. “Living Longer, Living Well” • In 2011 – Seniors accounted for 14.6% of Ontario’s population • # persons over age 65 expected to double in next 20 years

  7. Trends in Geriatrics • Today’s seniors are living longer with less illness • Majority of seniors have at least 1 chronic condition • Seniors are living at home longer • Those coming into LTC are more frail

  8. RDs can expect to work with Seniors in some capacity during their careers

  9. Areas of Geriatric Practice – RDS Source: DC Gerontology Nutrition Network Salary Survey 2011

  10. LTC Picture • 634 LTC Homes in Ontario for 78,000 Residents • By 2035 238,000 adults may be in need of LTC

  11. Long Term Care • 75% of LTC residents require either extensive or total care • Majority have some form of cognitive impairment • 1/3 experience responsive behaviours

  12. Long Term Care • Protected funding for food • Mandated staffing hours / qualification requirements for • RD, Nutrition Manager, Cooks & FSWs Regsallow hiring of temporary class in RD role

  13. Trends – Impacting Food Service in LTC • Culturally diverse menus • Higher expectations of residents and families • Increased request for menu individualization – gluten free, allergens • Continuous Quality Improvement • Food Safety / Traceability • Local and seasonal foods • Customer service and home-like dining experience • Increased frailty of Resident – more reliant on staff support to maintain optimal nutrition • Co-morbidities are common including diabetes, renal disease, cognitive impairment, dysphagia • Enteral feeding, skin breakdown and end of life care are other areas RDs are involved

  14. Role of RDs in LTC CLINICAL Most prevalent • Nutrition Assessments/Reviews & Documentation – using RAI MDS • Swallowing Assessments • Part of Interdisciplinary Healthcare Team • Health Teaching • Menu Review & Approval if only RD FOOD SERVICE FS Depts in LTC often managed by FSS / RDs may assume corporate or consulting roles • Human Resources • Procurement • Operational and Strategic Planning • Health & Safety • Mentoring / Coaching • Education • Policy Development • Menu Development / Approval • Food Safety & Traceability • Quality Improvement

  15. Wrap-up / Lessons Learned • LTC offers both clinical and management job opportunities for RDs – keep this area of practice on your radar • Volunteer / Mentor / Part time work • Build your network • Embrace life long learning • Set goals & take risks with your career choices

  16. QUESTIONS? catherine.pazzano@durham.ca

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