Each year 25% to 50% of patients admitted to the hospitals are malnourished in emerging and developed nations. The negative outcomes associated with malnutrition in the hospital are well documented.
By identifying and assessing patients at risk of malnutrition, clinical issues can be addressed early and avoid negative and costly outcomes.
Understanding your prevalence is the first step to achieving improved outcomes related to malnutrition.
This educational webinar will explain what the prevalence malnutrition audit is and why it is the vital next step to any malnutrition program. Learn how you may be able to implement these into your own organization for improved clinical and financial benefits.
Sally McCray Director, Dietetics and Foodservices, Mater Group Honorary Adjunct Assistant Professor, Faculty of Health Sciences and Medicine, Bond University
Honorary Fellow, Mater Research Institute – The University of Queensland Sally’s Bio
How to Create a Regulatory Compliant Disaster Meals Program?
April 11, 2018
Disasters can strike anytime. Healthcare communities depend on Food and Nutrition Services for uninterrupted nutritious meals. Is your facility prepared with the quantity and quality of meals needed during a disaster? The community expects healthcare to be a beacon of safety during an emergency. Are you ready? Learn how the New CMS disaster rule affects Food and Nutrition Services and requirements for practical disaster preparedness. In this talk we will examine an all-hazard approach to disaster planning, review the new CMS Disaster Rule, share resources for disaster meal planning and evaluate disaster meal and water options. Transform your disaster meal plan from costly, labor-intensive, and fragmented to a streamlined system that is regulatory friendly, easily managed and cost-effective.
Jo Miller, MPH, RDN Vice President Nutrition
Meals for All
Introducing Current Trends into Your Cafe Wellness, Local & Sustainable With Action Stations Concepts
Presented by Chef Mary Locke, Corporate Executive Chef at Nestle Professional, and Chef Jeff Groch, Executive Chef at DM&A, this complimentary webinar will take a look at introducing current trends into your cafe, focusing on wellness, local and sustainable, utilizing Action Stations. We will teach you how to overcome obstacles and build retail excitement in your cafe.
Presenters: Chef Mary Locke
Corporate Executive Chef
Chef Jeff Groch
Nutrition Division Webinar Series
WEBINARS IN THE SERIES
Part 1: June 13, 2017 CMS (Medicare & Medicaid) Quality Measures, Malnutrition and What it Could Mean to You in FY 2018 View recorded webinar details here.
Part 2: August 14, 2017
Is your surgical weight loss patient losing more than just weight? Expand your nutrition assessment skills and knowledge in bariatric nutrition. To view this webinar recording, please submit your $25 registration fee. You will receive a link to view the recording and the CEU certificate. Webinar Payment
December 5, 2017 Managing clinical dietetics, is your plate too full? Strategies to be the best leader.
February 20, 2018 Caring and Coding for Malnutrition – Learn the Keys to Success for Malnutrition Documentation, Coding, and Care View recorded webinar details here.
For many years our focus has been on malnutrition in the adult population but what about the children?
In 2014 the Academy of Nutrition and Dietetics and the American Society for Parenteral and Enteral Nutrition published a consensus paper related to identifying and documenting pediatric malnutrition. The consensus paper opens with, “Pediatric malnutrition is estimated to contribute to approximately 45% of all child deaths globally.”
How does malnutrition impact the pediatric population at your facility?
Are your dietitians currently identifying malnutrition in both pediatric and adult populations?
Find out the tools you need to begin addressing and caring for pediatric malnutrition and how it impacts the quality of care you are providing and your hospitals case mix index and bottom line.
Presenter: Harvey Friedman, President of Epicure Digital Systems
In this presentation you will learn about how to promote healthy eating through the use of a digital menu board system. Attendees will learn what a digital menu board system is and what benefits it brings to the department and the hospital. Presented by Harvey Friedman, President of Epicure Digital Systems and hosted by Bill Klein.
DM&A Presents: Food Waste Processing in the Food Service Industry
Wednesday, March 9, 2016, 2-3PM ET
Presenter: Tom Gatschet, Product Specialist, Champion Industries, Winston-Salem, NC
The purpose of the seminar is to educate the attendee about the issues surrounding the subject of food waste processing the the foodservice industry. The main points will cover the following:
The growth in volume of food waste in the U.S. and the regulatory conditions that are being put forth on operators.
Current and future methods of disposal of food waste as well as alternative resources for disposal and further use of the food product.
New technology available that reduces food waste weight and volume as well as minimizes transport labor.
These topics along with real world applications will be demonstrated within the content of the presentation.
Della Dunbar will explore the key components to a successful Room Service Implementation and show how Room Service is an option for every hospital.
Della Dunbar has been in Hospital Food & Nutrition Management for 25+ years. She has been with DM&A for 7 years. Her role with DM&A includes Nutrition Informatics Coach and Room Service Project Manager. Education: Bachelors of Science Nutrition & Dietetics from Loma Linda University and a Masters in institutional Management from Kansas State University. DM&A averages about 10 Room Service go-lives per year and we have done over 200 Room Service Implementations.
“My feedback regarding this webinar is amazing!!! Mary Keysor and Dave Reeves are some exceptional experts in their field. The wealth of knowledge and resource they provide assist new healthcare food service managers like myself gain understanding and direction in areas we are uncertain. I’m really enjoying this webinar and look forward to Part 3. I appreciate them for paying it forward!”
Webinar attendee from Harris Health
Mary Keysor, MS, RD, LD, FADASuccess Coach
Silver Plate Winner
Past President, HFM
Felicia Smith, CDM, CFPPManager Critical Access Hospital and Retail Business
Memorial Hospital of Converse County
Dave Reeves, MBADirector Hospitality Services
Elmhurst Memorial Hospital
PART 1 : First Things First
Thursday, September 10, 2015, 2-3pm EDT (11am-12pm PDT)
Presenters: Bill Klein and Mary Keysor
Learn the common mistakes in collecting data, obstacles that prevent integrating financials into the FSD management style, and ways to change that. Examples of using numbers to gain credibility will be given along with 5 basic steps for achieving financial excellence.
Learn more about Pantry, a foodservice solution that provides 24/7 unattended access to fresh food and beverages. Pantry’s unique RFID-based technology tracks each item as it enters and leaves the refrigerated kiosk and provides real-time inventory and sales data back to the operator. Pantry has installed units from Hawaii to New York and works with high-quality foodservice operators like Bon Appetit, Sodexo and Aramark as well as self-operated programs like at UCSF Hospital and InterMountain Health.
Presenter: Alex Yancher
Co-Founder, Pantry Retail
ICD-10 for the Nutrition Professional - What You Need to Know
Webinar Presented: Thursday, July 9, 2015, 2:00pm - 3:00pm EDT
With just a few months away from ICD-10 implementation, this cram course will help you get up to speed and learn how ICD – 10 impacts your day to day work.
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