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Re-imagining Nutrition in LTC-Addressing Gaps highlighted by COVID-19


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Heather Keller, Cherie Furlan-Craievich



Heather Keller RD PhD
, University of Waterloo
Cherie Furlan-Craievich RD, Chair Dietitians of Canada, Gerontology Network

The COVID-19 pandemic highlighted systemic issues in nutrition care and access to food for seniors living in long term care across Canada. It is essential to prevent and address malnutrition in this setting as well as maintaining their quality of care. With representatives from various non-profit and private organizations including Long Term Care (LTC)/residential care, hospital food systems and professional associations such as Dietitians of Canada, CMTF's LTC and Food Working Group, has been focusing on improving nutrition care, food, and mealtimes in (LTC) and other healthcare institutional settings. In this session, speakers from CMTF and DC will review the latest evidence and guidance for improving food, nutrition care and mealtimes in long term care. Recent efforts undertaken to review the existing best practice documents and guidelines impacting the role of dietitians in LTC will be shared.


  1. Describe gaps in current standards and guidelines around practices impacting nutrition care of residents living in Canada's long-term care homes
  2. Reflect on novel approaches that could lead to better nutrition care in a reimagined LTC environment in Canada
  3. Explore ways to advocate for and improve nutrition care in their own settings

Marlis Atkins, Co-Chair CMTF Long Term Care and Food Working Group

About the Speakers:

Heather Keller RD PhD FDC FCAHS is the Schlegel Research Chair in Nutrition & Aging at the University of Waterloo. She is an internationally recognized expert in geriatric nutrition, assessment, and treatment. Research areas focus on nutrition risk and malnutrition identification and treatment across care sectors; improving nutrition care processes and implementing screening and other best practices; supporting food intake of diverse groups living in the community, including those living with dementia; and improving hospital and residential food and promoting food intake and the mealtime experience in these settings. Professor Keller has led several national research and knowledge translation projects, including the More-2-Eat study. Professor Keller has published more than 250 peer-reviewed articles and translates much of this evidence into practice with tools and resources. She was a founding member and past chair/co-chair (2009-2018) of the Canadian Malnutrition Task Force and is currently the co-chair of the primary care group. She is a member of the Health Standards Organization Long Term Care Technical Committee, that is developing a new standard for care in this sector.

Cherie Furlan-Craievich RD HBScHec is the Chair of Dietitians of Canada's Gerontology Network for past 5 years. She has over 25 years experience in Long-Term Care working as a Consultant , Corporate Dietitian of Long-Term Care & Retirement Home Chain, Clinical Dietitian and Quality Improvement & Risk Management Lead for system operations within Long-Term Care including Covid-19. She also works with the Food Manufacturing Industry developing institutionalized recipes, menus and nutrition blogs with a focus on foodservice operations and seniors. As a Consultant for the past number of years, her mission is to create nutritionally sound recipes and improve the mealtime experience for seniors living within institutionalized care.

Original Source: "Canadian Malnutrition Awareness Week Webinar" Wednesday October 5, 2022

Length: 1:00:25

Type: File

Last Updated: October 5, 2022

Name Type
Keller - Reimagining Nutrition Care Mealtimes-Oct5 File
Furlan-Craievich National Long Term Care Standards File
Re-imagining Nutrition in LTC-Addressing Gaps highlighted by COVID-19 Video
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