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Dining & Nutritional Services

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Ohio Health Care Association

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Summary

8 programs for one low fee!

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Programs Included in this Bundle

Hot Topics for Dining

Date Published: July 27, 2020

Summary

As professionals serving in senior living communities, it is essential that we understand the challenges and changes facing the long-term care profession. Whether it is new initiatives, staffing challenges, regulatory issues, or dealing with the impact of changing reimbursement, Hot Topics provides you with the latest need-to-know information for dining and nutritional services professionals. This session will be a combination of formal presentation and interactive breakout exchange as we network with our peers. Some of the topics to be covered include the latest on COVID, as well as Ohio Department of Health and national CMS survey results, PDPM, and more.

Credit Information - 1.0 CEs is available for this course from the following:

Ohio Administrators: The Ohio Health Care Association is an approved provider of continuing education credit by the Ohio Board of Executives of Long Term Care Services and Supports (BELTSS). Approval #pending.

Ohio Nurses: Nurses please note any continuing education that has been approved by BELTSS (or any other accredited body) can be accepted by the Ohio Board of Nursing in the State of Ohio. Nurses may use this continuing education to meet their licensure requirements. Please refer to OBN continuing education rules 4723-14-01 through 4723-14-19.

Dietary Managers: This program has been submitted to the Certifying Board for Dietary Managers.

Dietitians and DTRs: This program has been submitted to the Commission on Dietetic Registration CPEUs

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Credit

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Picture This: A Visual Guide to Food Protection

Date Published: August 3, 2020

Summary

What if you could tour a facility as an observer rather than an employee. What if your job was to take photos of all you see including the good and the bad. What would you learn? What could you teach others? How would this impact food protection in your facility? We've done that many times over and now we want to share our findings with you. Join us for a trip through our food protection photo album. From sanitation and hygiene to best practices and major failures, it's all there.

Learning Objectives:

  • Develop collaborative quality assurance materials that address hazards in the facility
  • Coordinate a pro-active approach to education, training and operations
  • Communicate needs and develop best practices in conjunction with administrators
Credit Information - 1.0 CEs is available for this course from the following:

Ohio Administrators: The Ohio Health Care Association is an approved provider of continuing education credit by the Ohio Board of Executives of Long Term Care Services and Supports (BELTSS). Approval #pending.

Ohio Nurses: Nurses please note any continuing education that has been approved by BELTSS (or any other accredited body) can be accepted by the Ohio Board of Nursing in the State of Ohio. Nurses may use this continuing education to meet their licensure requirements. Please refer to OBN continuing education rules 4723-14-01 thru 4723-14-19.

Dietary Managers: This program has been submitted to the Certifying Board for Dietary Managers.

Dietitians and DTRs: This program has been submitted to the Commission on Dietetic Registration CPEUs.

Certified Executives for Assisted Living (CEAL®): This program has been approved and can be used toward the renewal of the CEAL certification.

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Credit

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The Foodservice Technology Revolution: Is Your Operation Looking to the Future

Date Published: August 10, 2020

Summary

Technology seems almost inescapable these days. Phones, computers, watches, tablets, televisions, cars, you name it – technology has changed it. Futuristic innovations have touched the food service operations of today. Can you imagine a world without microwaves? The food service industry is being challenged to quickly adapt to and keep up with changing technology. More importantly, technology has the potential to revolutionize the way we think of food service from ordering to delivery and every point in between.

Learning Objectives:

  • Evaluate trends in technology with respect to food service and healthcare
  • Determine the potential impact of technology on food service dining operations
  • Discuss current challenges and opportunities for food service operations and customer service

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Credit

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Nutrition: How is it impacting PDPM?

Date Published: August 17, 2020

Summary

Is your facility maximizing PDPM reimbursement? This session will review the many ways in which nutrition impacts your bottom line. This interactive session will discuss the proper coding and documentation of Swallowing Disorders, Mechanically Altered diets, Nutrition-related diagnoses and comorbidities, and Parenteral/Enteral Feeding. In assessing the overall needs of a resident, the impact of nutrition-related services on reimbursement can be seen in the following categories: SLP Needs, Nursing Needs, and Non-Therapy (NTA) Needs. This session will outline nutrition-related facility processes that should be in place to assure maximum reimbursement.

Learning Objectives:

  • Properly code Section K to maximize reimbursement
  • Provide accurate support documentation related to coding Section K
  • Assess for active diagnoses related to nutrition

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Credit

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Keeping a Good Team Together: Tips and Best Practices for Training and Retaining

Date Published: August 24, 2020

Summary

As Senior Living foodservice operations adapt during a lingering pandemic, many are working with smaller, stressed, and overworked foodservice teams, often leading to increased turnover. This webinar will focus on labor efficiency, training, and employee satisfaction that can positively impact staff retention of your foodservice team.

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Credit

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Malnutrition, Obesity and PDPM: Are You Maximizing Clinical Outcomes and Revenues?

Date Published: August 31, 2020

Summary

Two of more of every skilled nursing home residents are at risk for malnutrition related acute/chronic diseases and/or poor food intakes. Conversely, 1 out of every 3 skilled nursing home residents are clinically obese. Shockingly, some of our morbidly obese residents are also malnourished. This session will focus on identifying those at risk for malnutrition and morbid obesity within 24 hours of admission, and implementing immediate and long-term, cost effective nutrition plans of care to improve clinical and survey outcomes while improving resident and family satisfaction and reimbursement opportunities.

Learning Objectives:

  • The participants will be able to implement systems to identify residents that are at risk for both malnutrition related to chronic and acute diseases, and/or poor intakes as well as those who are morbidly obese.
  • The participants will be able to develop and implement interim and ongoing cost effective plans of nutritional care to treat both malnutrition and morbid obesity that improve clinical and survey outcomes and residents’ quality of life.
  • The participants will be able to identify and implement systems to immediately identify and treat both malnutrition and morbid obesity upon admission that can increase reimbursement opportunities with PDPM, as well as positive clinical and survey outcomes

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Credit

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There’s Money in the Kitchen Garbage

Date Published: September 14, 2020

Summary

Did you realize there could be money hiding in your kitchen garbage? Each week, hundreds of thousands of dollars are thrown away as food waste. In this session, we will focus on recognizing areas for improved cost control including monitoring food waste. Participants will take away hands-on tools for managing kitchen operations to cut food waste.

Learning Objectives:

  • Describe the types of waste in the food service department
  • Explain why it is important to focus on reducing food waste
  • Explain the steps in waste tracking and minimizing process

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Credit

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Keeping Your Residents Hydrated, Nutritionally Sound, and COVID-19 Free: Providing Nutritional Care to COVID-19 Positive Residents/Clients

Date Published: October 15, 2020

Summary

COVID-19 has affected us all especially our residents. Unfortunately, COVID-19 infections place the elderly, especially those with multiple co-morbidities, at risk for negative outcomes including taste and smell disorders, respiratory and GI distress, poor intakes of both food and fluids, increased risk of dehydration and nutritional deficits. The presentation will address how good nutrition and hydrational care can help keep our residents COVID-19 free. The presentation will also identify how COVID-19 can potentially negatively affect our residents’ quality of life, individual appetites, metabolism, nutrition and hydration status, weight, and digestion. The presentation will also address appropriate nutritional screening, assessments, interventions and care planning documentation and regulatory/survey compliance.

Objectives:

  1. The participant will be able to identify 5 ways to keep our residents nourished and hydrated to reduce the risk of COVID-19 infection and help the residents recover and thrive post-COVID-19 while improving nutrition and hydration status.
  2. The participant will be able to identify the negative potential effects of COVID-19 on residents’ nutritional status.
  3. The participant will be able to identify appropriate nutrition interventions to minimize dehydration, weight loss, and malnutrition risks for our residents that are COVID-19 positive.
  4. The participant will be able to assess and develop, implement and document appropriate nutritional plans of care to address the specific needs of residents that are COVID-19 positive while exceeding state and federal regulations.

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