Improving the Dining Experience: Practical Solutions backed by CMS Regulations and the New Dining Practice Standards
Do you want to provide a great dining experience for your residents, honor their preferences and choices and be in compliance with both current and proposed CMS requirements? Be inspired and learn from Carmen Bowman as she summarizes the new Dining Practice Standards and how they support residents to eat foods they want to eat, backed by both research and federal CMS regulations, and the Pioneer Network’s Dining Standards Toolkit. Be inspired and learn from Suzanne Quiring about how to work within budget and time restrictions, tackle cold food, high food waste and endless food preference lists issues. Learn how to move away from tray and pre-plate service to self-determined meal delivery that honors resident choice while saving money. Photos, real examples and many ideas will be shared to help food service professionals implement practical culture change ideas with the confidence of the literature, best practices and federal requirements to back them up.
- Summarize the Dining Practice Standards and how they support residents to eat foods they want to eat, and are backed by research and federal CMS regulations.
- Review the top challenges in the LTC dining room for RD/Food managers and residents, and the true limitations of pre-determined tray or pre-plate meal service.
- Explain how direct dining can be done and how to move into this direction with the culture change resources that are available.
Carmen Bowman is a consultant, trainer, author and owner of Edu-Catering: Catering Education for Compliance and Culture Change turning her former role of regulator into educator. Carmen was a Colorado state surveyor for nine years, a policy analyst with CMS Central Office where she taught the national Basic Surveyor Course and was the first certified activity professional to be a surveyor also serving on the four-year panel with CMS developing the new guidance to Tags 248 Activities and 249 Qualified Activity Director. As a contractor to CMS, Carmen co-developed the Artifacts of Culture Change measurement tool and authored the background papers for and facilitated both Pioneer Network/CMS Creating Home national symposiums. She facilitated the Pioneer Network Task Forces that developed the new Dining Practice Standards and subsequent Dining Standards Toolkit. Recently she co-authored The Power of Language to Create Culture, her eighth book Eliminating Alarms and Preventing Falls by Engaging with Life, and facilitated the first Surplus Safety Symposium. Carmen co-founded the Colorado Culture Change Coalition, and with Action Pact, has authored eight culture change workbooks plus hosts a monthly web culture change talk show called Conversations with Carmen.
Suzanne Quiring is a Registered Dietitian with Dietitians of Canada, Academy of Nutrition and Dietetics (ADA), College of Dietitians of BC, a member of the Canadian Society of Nutrition Management (CSNM), has her Continuing Care Administrator’s diploma, and 20 years of experience in the Long Term Care food industry as a Director of Food Services, Dietitian, and consultant. Suzanne has worked in all areas of Long Term Care from Assisted living, skilled nursing care, palliative care, dementia care, brain injury, and extended care and she has a strong understanding as to the practical challenges of providing great meal service to residents, regardless of care level.
Suzanne has been published in nine professional journals and a speaker at provincial and state workshops as well as national conferences in Canada and the United States. In 2015, Suzanne was awarded the Marie Taylor Award of Excellence in Long Term Care by Dietitians of Canada.