Hospital Foodservice Standards and Practices to Prevent Malnutrition
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Speakers: Heather Fletcher RD and Janice Sorensen PhD
Evidence-based hospital foodservice standards will help to ensure that food is an effective first line of defense to prevent and treat malnutrition. Current standards and practices will be shared by the Food in Healthcare Working Group of the Canadian Malnutrition Task Force and next steps towards the implementation of Canadian standards will be discussed.
About the Speakers:
Heather Fletcher RD
Heather Fletcher is a Dietitian and the Senior Director of Support Services at the Providence, St. Joseph's, St Michaels' Hospital network in Toronto. Prior to this role she was the Manager for Food Services at St. Michael's Hospital and brings over 25 years of experience working in healthcare food service environments.
She has also been an instructor for Food and Nutrition Management- MGMT 400 - at the Centre for Hospitality and Culinary Art at George Brown College and participates in the training and teaching of food service management to the St. Michaels' dietetic interns. She is a member of the Canadian Malnutrition Task Force Advisory Committee.
Janice Sorensen PhD
Janice Sorensen is a dietitian and PhD in Clinical Nutrition from the University of Copenhagen. She has worked at Aalborg University (Meal Science & Public Health Nutrition) and Metropolitan University College (Global Nutrition & Health) in Denmark. She has researched patient hospital foodservice satisfaction in Edmonton, implementation of nutrition risk screening and association with clinical outcome and food development to optimise patients' dietary intake and reduction of food waste in the hospital. She moved to Vancouver in 2016 and works at Langara College teaching for a CSNM accredited Nutrition & Food Service Management program and is a member of CMTF.
** Original Source: "CNS Education Webinars" Thursday, September 27, 2018
Last Updated: September 27, 2018
|Sept. 27_2018 webinar.pdf
|Sept. 27_2018 webinar_FR.pdf
|Hospital Foodservice Standards and Practices to Prevent Malnutrition