Webinar: We Eat with our Eyes

April, 15 2020 - 3 ET / 2 CT / 1 MT / 12 PT

The situation surrounding COVID-19 continues to change everyone’s business and personal routines daily. We recognize all businesses are dealing with a new reality. We understand face-to-face touch point you want to have more. It is an ambiguous environment to be sure. So we thought to keep our minds engaged and stimulated this webinar could help you.

This presentation will include best practices and resources to elevate food and plate presentation, texture and taste from regular meals to the IDDSI including soft, minced and pureed diets. Come join us to learn more about how to elevate your patient/resident meal experiences with dignity and taste. Objectives:

• Strategies to enhance your populations’ food intake

• Identify the satisfiers of tray presentation

• Learn the meal assembly and meal delivery merchandising tips to increase satisfaction and increase the positive meal service experience

One CEU credit is available.

Presented by Marsha Diamond, MA, RDN President, Diamond Approach Foodservice Branding and Sales Strategist New Business Development Non-Commercial and Hospitality Foodservice Specialist Website: marshadiamond.com.

Sponsored by AHF-NJ, Alluserv and Lakeside Foodservice.

REGISTER HERE

Webinar: Robotics Delivery in Healthcare

Marsha Diamond, MA, RDN, Foodservice Consultant and Chris Anderson, Regional VP, Aethon will be sharing what you need to know about mobile robots and your applications in healthcare operations.  The use of mobile robots is increasing throughout multiple industries and geographies and this has resulted in a significant expansion of the needs and expectations by the end-user. These demands are resulting in applications with very specific requirements, price-points, end-points, and user interaction needs. The challenge is that no one mobile robot can do all things or serve all markets – so how do you choose and evaluate for your situation? In this webinar, we will discuss the considerations to understand the value and incorporate mobile robots into their process flows and workforce and even interact among their customers, guests or patients. 

Objectives:

  1. Learn the scope and parameters to utilize mobile robotics in your environments- meal delivery, environmental, laundry and retail venues
  2. Understand the efficiencies and ROI to your operations
  3. Get a better understand of the value adds and benefits of using mobile robotics to your employees, patients, residents and facilities.

For this one-hour program, one CEU credit is available.

Webinar: Food Safety

One out of every 10 adults has a food allergy.

At least 8% of children under the age of 18 have a food allergy.

Are you ready for this number of food-allergic patrons, visitors, patients, clients, students, friends and family to visit your establishment?

You need to be, as the time and option for ignoring these customers is coming to an end. By utilizing best practices, adhering to labeling laws, accessing available tools and resources, you’ll be able to mitigate risks!

After registering, you will receive a confirmation email containing information about joining the webinar.

Webinar Objectives:

  1. Easily identify the top 8 food allergens in the United States.
  2. Use best practices when handling food allergy requests.
  3. Recognize current labeling laws and exemptions with food allergens.
  4. Understand how the Americans with Disabilities Act of 1990 (ADA), Section 504 Rehabilitation Act of 1973, and food allergies impact your establishment.

This program is for foodservice directors, hospital CEO, Hospital Administrators, dietitians and retail healthcare managers.

CEU: One credit

SPONSORED BY ALLUSERV

As your provider of comprehensive meal assembly and meal delivery equipment, Alluserv can help you elevate your meal service experiences. Together we can do it!

Presenter

Jordan H. Maeson, MD

Food Allergen Consultant and Speaker

Dr. Jordan H. Maeson made her mark on the food allergy community when she was chosen as the SME for the National Restaurant Association to develop ServSafe Allergens. Following the program launch, she continued working with companies both nationally and internationally with her own company, Safer Dining (2010-2018), a Food Allergy Consulting and Education firm. Jordan received her B.S. in Biology and Sports Medicine and continued her education with the University of Florida, specializing in Nuclear Cardiology. Upon being diagnosed with her adult onset of deadly food allergies, Jordan utilized her diverse background and leveraged her training in medicine and research to become the subject matter expert in the field of food allergies. It became her mission to educate the foodservice and hospitality industry on food allergen awareness and implement best practices to ensure patron safety and company accountability. Jordan is a nationally recognized speaker, both speaking for and working closely to develop informational and training content with Food Protection Associations, Universities, State Departments of Agriculture, FDA Food Protection Partnerships, International Food Protection Training Institute, Regulatory Compliance Services, U.S. Food & Drug Administration and numerous food companies.

Webinar: Food as Medicine – The Power of Your Fork – Part 2

The "food-as-medicine" movement has been around for decades, but it's making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. By prescribing nutritional changes or launching educational programs, they're trying to prevent, limit or even reverse disease by changing what patients eat. Join us as Jim McGrody,  Director of Culinary Services, UNC Rex Healthcare Raleigh, NC, shares his expertise and stories about the power of serving nutritious, appealing food in hospitals. At this important juncture, there are opportunities to set goals, build on successes, and learn from his experience. We continue our discussion with Jim from our last webinar on May 25th.

After registering, you will receive a confirmation email containing information about joining the webinar.

Food as medicine – it is part of healthcare and leaders will be called upon to help build a healthy food and nutrition culture within their institutions and across systems. Educating and eating go hand in hand!

Objectives:

  1. Develop an in-depth understanding and perspective of the "food as medicine movement" at UNC Health
  2. Learn strategies to elevate your customers' meal experiences and increase consumption
  3. Be informed of available funding sources to implement this type of program at your facility

This program is for foodservice directors, hospital CEO, Hospital Administrators, dietitians and retail healthcare managers.

CEU: One credit

SPONSORED BY ALLUSERV

As your provider of comprehensive meal assembly and meal delivery equipment, Alluserv can help you elevate your meal service experiences. Together we can do it!

Presenter

Jim McGrody

Director of Culinary Services, UNC Rex Healthcare Raleigh, NC

Jim is a New England native, and a graduate of the Culinary Institute of America in Hyde Park New York. Jim has over 30 years experience in the food services industry. He has spent the last 17 years working in the healthcare segment.

Jim has been featured in the Wall Street Journal, Food Service Director Magazine, Food Management magazine and the Raleigh News and Observer. He was recently featured in GQ magazine and USA Today for his influence on healthcare food service. Condé Nast Traveler touted Jim and his team at Rex with one of the “9 great meals in unexpected places”. Jim and his team were also highlighted on Japanese television for their efforts to improve the quality of food in hospitals.

Jim created the Black Hat Chefs a widely known and respected culinary training program for healthcare cooks. His Black Hat Chef program has inspired many hospitals to change the way they cook for their patients. He has worked as a consultant to the Department of Veterans Affairs and a success coach to Mater Health Services in Brisbane Australia.

Jim was awarded the International Foodservice Manufactures Association’s (IFMA) Silver Plate for the Healthcare segment in 2018. This prestigious award is given to top foodservice operators in one of nine restaurant industry segments.

Webinar: Food as Medicine – The Power Of Your Fork

The food-as-medicine movement has been around for decades, but it's making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. By prescribing nutritional changes or launching educational programs they're trying to prevent, limit or even reverse disease by changing what patients eat. Join us as three healthcare experts share their expertise and stories about the power in serving nutritious, appealing food in hospitals. At this important juncture, there are opportunities to set goals, build on successes, and learn from their experience.

Food is medicine – it is part of health care– and leaders will be called upon to help build a healthy food and nutrition culture within their institutions and across systems. Educating and eating go hand in hand!

Objectives:

  1. An overarching view and perspective of Food as Medicine movement in different facilities
  2. Understand the terminology of this movement-health and wellness, food pharmacies
  3. Creation of an action plan of who should lead, adapt this initiative and execute this initiative

This program is for foodservice directors, culinarians, dietitians and retail healthcare managers.

CEU: One credit

SPONSORED BY ALLUSERV

For your comprehensive meal assembly & meal delivery equipment,check out alluserv that can help you elevate your meal service experiences. Together we can do it!

Presenters

aatul jain

Aatul Jain

Executive Chef, Culinary & Nutrition Services, Saint Peter’s University Hospital, New Brunswick, NJ

Spice expert, caterer, restaurateur, Chopped (FN) runner's up, AHF's national culinary contest-1st place, focused on healthier food choices, moderate indulgence

Dr. Veronica McLymont, PhD, RDN, CDN

Registered Dietitian - Nutritionist, Certified Dietitian -Nutritionist, and the Director of Food and Nutrition Services

Dr. Veronica McLymont is a Registered Dietitian - Nutritionist, Certified Dietitian -Nutritionist, and the Director of Food and Nutrition Services at Memorial Sloan Kettering Cancer Center in New York. She holds a Bachelors degree in Foods and Nutrition from Brooklyn College, a Masters degree in Nutrition from Hunter College, and a Doctorate in Organizational Leadership from the University of Maryland Eastern Shore.

Dr. McLymont has taught as an Adjunct Professor at Hunter College, and is a past President of the New York Chapter of the Association for Healthcare Foodservice, and the Westchester/ Rockland/Dietetic Association. Dr. McLymont has been voted a “Trend Setter” by The American Society for Health Care Foodservice Administrators, and was recognized as one of the “25 Most Influential Black Women in Business” by The Network Journal. She is the recipient of the Isabelle A. Hallahan award for Excellence in Foodservice Management from the New York State Dietetic Association; the Excellence in Management Practice award, from the Academy of Nutrition and Dietetics, and the Exemplary Leadership award from the Association of Healthcare Foodservice. Dr. McLymont is the co-author of chapters in two textbooks. Her book “Embrace Your Best Self; Fabulous and Healthy After 50” was recently published by Advantage books.

Jim McGrody

Director of Culinary Services, UNC Rex Healthcare Raleigh, NC

Jim is a New England native, and a graduate of the Culinary Institute of America in Hyde Park New York. Jim has over 30 years experience in the food services industry. He has spent the last 17 years working in the healthcare segment.

Jim has been featured in the Wall Street Journal, Food Service Director Magazine, Food Management magazine and the Raleigh News and Observer. He was recently featured in GQ magazine and USA Today for his influence on healthcare food service. Condé Nast Traveler touted Jim and his team at Rex with one of the “9 great meals in unexpected places”. Jim and his team were also highlighted on Japanese television for their efforts to improve the quality of food in hospitals.

Jim created the Black Hat Chefs a widely known and respected culinary training program for healthcare cooks. His Black Hat Chef program has inspired many hospitals to change the way they cook for their patients. He has worked as a consultant to the Department of Veterans Affairs and a success coach to Mater Health Services in Brisbane Australia.

Jim was awarded the International Foodservice Manufactures Association’s (IFMA) Silver Plate for the Healthcare segment in 2018. This prestigious award is given to top foodservice operators in one of nine restaurant industry segments.

ANFP Spring Regional Meeting

Association of Nutrition & Foodservice Professionals

MAFSI Business Development Conference & Sales Management Forum

AHR Expo – McCormick Place

SNA School Nutrition Industry Conference