IDHCC Annual Spring Conference
2018
Expanding Knowledge and Sharpening Skills
Iowa Dietetics in Heath Care Communities presents our 2018 Spring Conference. It is designed to help consulting dietitians and dietary managers expand their expertise in providing nutritional care to persons and keep up to date with current research and trends in Assisted Living and Long-Term Care Facilities, Hospice & Home Health, and Hospitals.
IDHCC Annual Spring Conference
Friday, Apr 6, 2018, 07:30 AM
204 South 64th Street, West Des Moines, IA, United States
7:45 - 8:30 Welcome/Announcements/Business Meeting*
(Vendors open 7:45 - 8:15 for those not needing to attend business meeting)
8:30 - 9:30 Dr. Diane Langemo - Skin Integrity and Failure
9:30 - 10:30 Break/Vendors
10:30 - 11:30 Cindy Heilman, MS NDTR, FAND - Mealtime: Your Organizations Most Effective 60 minutes
11:30-12:30 Lunch/Networking (NO VENDORS)
12:30 - 1:30 Cindy Heilman, MS, NDTR, FAND - Mealtime: Making the Greatest Impact in 60 minutes
1:30 - 2:45 Elaine Farley - Zoucha, RD, LMNT - Identifying Malnutrition Risk in the Aging Population
2:45 - 3:00 Break/Refreshments
3:00 - 4:30 Sandra Frahm, RD, LD - Annual Survey Updates
4:30 - 5:00 Wrap up/Door Prizes
Accommodations & Lodging
Booking a reservation from our site is simple. To begin the process, click on "Book a Room" below to receive your group's preferred rate. Rate is $109+tax/2 Queen Beds
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Hilton Garden Inn
205 South 64th St
West Des Moines, IA 50266 50266
Speaker Biography
Dr. Diane Langemo spent 30 years as an undergraduate and graduate professor of nursing and is a Distinguished Professor Emeritus and Adjunct Professor of the University of North Dakota College of Nursing. She is a a former board member and President of NPUAP, she served as a co-author of the 2009 and 2014 International Pressure Ulcer Prevention and Treatment Guidelines and co-authored the NPUAP consensus conference and NPUAP publication on unavoidable pressure ulcers.
Cindy Heilman
Cindy Heilman, MS, NDTR, FAND has a combined 30 years of experience in the restaurant industry and senior living marketplace, enhancing hospitality and food service quality. Mrs. Heilman has been a restaurant owner, health care food service director, health care market specialist with a broad line distributor, board member of the Oregon Health Care Association and holds a Masters in Nutrition and Food Management. She is CEO of Higher Standards, LLC, author of Hospitality for Boomers and creator of Kind Dining® curriculum, her unique program that improves staff behavior.
Elaine Farley-Zoucha RD, LMNT
Elaine Farley- Zoucha, RD, LMNT, is the owner and President of EZ Nutrition Consulting, PC. She has over 20 years of experience in Food Service Management, Culinary Arts, and Medical Nutrition Therapy. She began her career as a Dietetic Technician, Registered and Chef with an Associate’s Degree from Southeast Community College-Lincoln in Food Service Management, Culinary Arts, and Dietetic Technology. She completed her Bachelor of Science in Nutrition Science and Dietetics at the University of Nebraska - Lincoln and her internship at the University of Iowa Hospital & Clinics.
Sandra Frahm, RD, LD
Sandra graduated from Iowa State University with a bachelor’s degree in Food and Nutrition/Dietetics through the Coordinated Undergraduate Program.
Her work experience includes the provision of clinical nutrition care, inpatient and outpatient education, and counseling and food service management through
employment in acute hospitals, at the Iowa Veterans Home, and as a consultant dietitian. In January 2011 she joined the Department of Inspections and Appeals as a Health Facilities Surveyor.
Conference Objectives
- Discuss the current evidence on the pathophysiology of skin failure and multiorgan failure
- Discuss the current evidence on unavoidable pressure injury
- Delineate the best practices for caring for individuals with skin failure & multi-organ failure
- Explain the Centrality of Dining to Organizational Success: The 6 Truths About Your Business You Shouldn’t Ignore
- Identify the current Gaps between Service Expectations and Service Delivery.
- Discuss why this Gap is widening and benefits and solutions to closing it.
- Identify concrete leadership initiatives and staff competencies required to raise Service Quality Standards.
- Describe 3 hospitality secrets CMS recommends and Boomers demand that when implemented; they’ll recommend their friends move in.
- Apply these 5 low-cost changes you can implement immediately to raise service quality and improve the dining experience.
- Identify criteria for malnutrition in long term care.
- Discuss nutrition and interventions, if appropriate, for malnutrition in the elderly.
- Review documentation for malnutrition in the elderly.
- Review existing and new rules and regulations from the department of inspections and appeals.