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Live In Person Seminars

2018 Dining & Nutritional Services Conference

8/9/2018 - 8/10/2018

Registration now Open!
Click here to print brochure!

2018 Dining & Nutritional Services Conference
August 9 - 10, 2018

Conference Location:

Nationwide Hotel & Conference Center
100 Green Meadows Drive South
Lewis Center, Ohio 43035
(877) 436-2680

Nationwide Hotel & Conference Center, 100 Green Meadows Drive South, Lewis Center, OH 43035.
Each participant is responsible for his/her own lodging and dinner arrangements. We encourage you to make your hotel reservations as early as possible.

A limited number of rooms have been blocked at the rate shown. Please make your reservation no later than July 19. Mention you are attending the Dining & Nutritional Services conference offered by OHCA for the group rate. The hotel may have additional rooms available once all of the OHCA rooms are gone, but they may not be at the special rate, even if you contact them prior to the cut off date.

Every room and suite includes complimentary wireless Internet access, VOIP Telephone with speakerphone and voicemail, pillow-top mattress, refrigerator, microwave and Keurig coffee makers. Free parking is available at the Conference Center.

Reservations can be made by calling (614) 880-4300 or via the hotel website at and entering your group access code 155466
Group Rate: $134.00 (king suite or queen/queen suite).

About the location:
Tucked in a 15-acre park-like setting adjacent to beautiful Highbanks Metro Park, Nationwide Hotel and Conference Center in Columbus offers a complete collection of services and amenities for an all-inclusive experience. Our customizable meeting spaces are sophisticated yet comfortable and offer state-of-the-art technology to create a dynamic setting for meetings and corporate events, while our 192 stylishly appointed guest rooms and suites delight leisure travelers. Whether they're attending a conference, gathering for a family wedding or simply a restful weekend getaway, guests of Nationwide Hotel and Conference Center enjoy a world of first-class amenities, including a well-equipped fitness center, indoor and outdoor swimming pools and easy access to the city's finest shopping, dining and entertainment.

The property's well-appointed guest rooms and suites blend residential comfort with five-star luxury. Every room and suite includes complimentary parking, Wifi, an HDTV, pillow-top mattress, refrigerator, microwave and Keurig coffee maker. We offer luxurious room and multiple suite options so you can select the accommodations that best reflect your individual travel needs. Of course, there is no more important feature of Nationwide Hotel and Conference Center than our world-class customer service. Our highest priority is making your stay in Columbus a comfortable and stress-free experience.

Hotel Services & Amenities

15-acre park-like setting
IACC-certified Conference Center including 35 flexible meeting and breakout rooms
Ohio Dining Room - Offering decadent buffet-style dining daily for breakfast, lunch and dinner.
The Pub - Opens at 4pm and serving light fare such as sandwiches, appetizers, soups and salads.
Wellness Center
Outdoor swimming pool open seasonally
Indoor swimming pool open year-round
Highbanks Metro Park (located across the street)
Full range of business services
Airport transportation (fee applies)

In-Room Services & Amenities

Plush king size or queen size mattresses available
37' High Definition television
Individual thermostat with climate controls
Refrigerator, microwave oven and Keurig coffee maker
Free privacy safe
Hair dryer
Full sized iron and board
VOIP Telephone with speakerphone and voicemail
Free high-speed wireless Internet access
Work desk with lamp, outlets and data plug-ins
Upgraded amenities and furnishings (Polaris Suites and NorthPointe Suite)
All rooms non-smoking

Wellness Center

We've heard what they say about all work and no play. At Nationwide Hotel and Conference Center, your guests can take advantage of a variety of options to exercise and enjoy the natural beauty of our stunning setting. Our expansive property features a large, illuminated fitness center with treadmills, elliptical, stationary bikes and strength equipment, an indoor and outdoor pool, and immediate access to the jogging, bicycling, hiking and nature walks of neighboring Highbanks Metro Park.

Our concierge is happy to arrange off-site recreation, including golf, tennis and visits to local attractions.
August 9, 2018 - Pre-Conference Bonus Sessions

Plan to come the afternoon before the Conference and attend one or all four of these bonus pre-conference sessions. These don't miss programs are included in your registration fee at no additional charge!

12:30 pm Conference Check In & Beverages

1:00 - 2:00 pm Bringing Sound Nutrition to the Aging in the Community

We all know good nutrition is the foundation of health. As healthcare providers are incentivized to improve population health across the continuum of care, more and more operators are looking for innovative ideas to provide nutritious food to people living in the local community, especially those recovering from acute health issues.

* Define Population Health Management
* Identify Key Issues for Health Care Operators across the continuum of care.
* Examine ways to meet the needs of discharged residents through innovative ways

Presented by: Tiffany Nabozny RD, LD

2:15 - 3:15 pm Embracing Culture Change through Communication and Hospitality

Everyone deserves great customer service and each one of us has the opportunity to create a positive experience for the residents and families we serve. Hospitality starts the moment guests enter the community grounds and their first interactions with staff members. Expectations will vary among residents and the focus on person-directed care and knowing the individual (resident) impacts how we provide care and services. Effective communication and the language we use is key. This session will provide an overview of key hospitality principles and how culture change goes hand in hand with meeting resident and family expectations.

* Identify key elements of a hospitality program and its significance for your organization.
* Describe the key steps to effective communication.
* Define culture change, person-directed care and the key principles to guide you on your culture change journey.

Presented by: Amy Kotterman RD, LD

3:30 - 4:30 pm The 'Yellow Brick Road' of Leadership!

At one point in their life every individual will step into a leadership role, and some will stay and some will step away.
Those who stay will learn leadership is a skill that takes time, faith and dedication to perfect. To start on their 'yellow brick road' of leadership, these future leaders need to learn the talents, uniqueness, hopes and power that lies within them.

* Attendees will be able to identify personal behavior that contributes to forward growth in leadership
* Attendees will be able to describe actions that demonstrate self accountability
* Attendees will be able to explain above the line thinking and below the line thinking

Presented by: Peg Tobin, RN

4:30 - 5:30 pm Happy Hour & Info Session - Creative Staffing Roundtable, Order Writing

Business is changing and we can?t continue managing staff the way we've always done. Join a panel of your peers as we share strategies for managing and working effectively on a multi-generational team especially with young professionals. Bring your successful ideas about working with millennials to share at this roundtable session. At this program we will also discuss regulatory changes that impact both the dietary manager (new ROP requirement rgarding certified dietary manager requirements) and dieitians (order writing).

This is an interactive sessoin, be prepared to share with your fellow attendees.

In addition, you will be treated to appetizers and drinks while you enjoy this interactive session.

1 CE is available for this session.

August 10, 2018 = Conference Schedule

8:00 am Conference Check In & Continental Breakfast

8:30 - 10:00 am CMS, The Final Rule: Nutrition/Foodservice Competency Evaluations - Are You Ready for Compliance and Survey Success?

CMS, the Final Rule, mandates that we make many changes in our nutrition and foodservice departments. This includes implementing cultural centered dining systems, ensuring our foodservice and nutrition professional team members are well trained and competent to perform their duties in an effective manner, as well as the federal and Ohio standards of care and regulations. This session will focus on the new CMS regulations requiring competency evaluations for all nutrition and foodservice staff members, and will provide participants the opportunity to develop training and competency evaluations based on sample job descriptions that help develop their nutrition and foodservice team members and comply with Ohio and CMS regulations.

* The participants will be able to identify and discuss the CMS standards that now require competency tools for all nutrition and foodservice professionals from dishwashers to RDN/LDN, FSD/CDM.
* The participants will be able to develop competency tools for all the positions in a typical nutrition/foodservice department using sample job descriptions.

Presented by: Janet McKee, MS, RDN, CSG, LD/N, DAPWCA

10:00 - 10:15 am Networking Break

10:15 - 11:15 am Concurrent Sessions: Select one

1. Let's Take this Show on the Road! How to Market your Dining Services Department in the Community

It's a competitive marketplace in which we work and exceptional service, high quality food and appealing choices at mealtimes can be a deciding factor when one considers moving into a senior living community. Food should be nourishing, enjoyable, and fun! What better way to showcase your dining services team than to go out into the local community and show them what you offer every day. From cooking demos to chili cook-offs, to taking part in the 'best food in town' competitions, all these and more are great ways to promote your dining services department and organization. This session will share examples of how dining services can assist in marketing your organization and be a great community partner at the same time.

* Participants will be able to identify opportunities to showcase their dining services talents in the greater community.
* Attendees will be able to list positive benefits for the organization which result from marketing their dining departments.

Presented by: Matthew Ridgway, CDM, CEC, CCA

2. Weight Accuracy Bootcamp: A QAPI for all experience levels and disciplines

This comprehensive and succinct Weight Accuracy Bootcamp is appropriate for every level of experience, Administrators, Nurses, RDs, DTRs and CDMs, who wish to significantly improve weight accuracy. This hands-on approach, developed in the communities we serve, has consistently resulted in monthly significant weight loss percentages 40-60% lower than state and national averages. This means CASPER reports that do NOT trigger weight loss for state survey investigation during survey!

The flawed process of addressing and documenting inaccurate weights steals time from residents with true weight loss who need our time and attention the most. We will show you exactly how to stop the toxic cascade of weight inaccuracies in a format that is customizable for each community. Our results are the proof that our methods work, and can work for you!

* Identify the most efficient means of eliminating inaccurate weights
* How to ensure every 30-day significant weight loss is accurate before documenting
* Learn how to dramatically reduce # of actual weight loss on CASPER to avoid pre- survey flagging
* Be able to efficiently coordinate Resident Centered NAR QAPI and IDT meetings to improve quality of life, facility outcomes and surveys.

Presented by: Lynn Dowd, MED, RDN, LD

11:15 - 11:30 am Networking Break

11:30 - 12:30 pm Concurrent Sessions: Select one

3. Becoming a Certified Dietary Manager and How to Maintain Compliance

On September 28, 2016, the Centers for Medicare & Medicaid Services (CMS) issued its final regulations of Part 483 to Title 42 of the Code of Federal Regulations, the requirements for states and long-term care facilities. This session shall review the CMS regulations on employing a Certified Dietary Manager. We will review the regulation in detail over the three steps released in 2016, 2017 and what is upcoming in 2019.

* Gain a better understanding of the CMS regulations for F801 related to the role of a dietary manager
* Identify the various pathways to become a CDM, CFPP and meet the intent of the F 801 regulation.

Presented by: Abdullah Jones, CDM, CFFP and Jason Grindle, CDM, CFPP

4. Evidence-based Nutrition Care in the Prevention and Management of Pressure Ulcers.

In one recent study, 16% of the residents in a long-term care community experienced pressure ulcers, yet only 28% of those patients had received adequate preventive care. Given the aging population, skin breakdown will only become a more common concern in nutrition care. This session will review the biochemical role of nutrition in the prevention and management of skin breakdown. Evidence based guidelines will be reviewed for protein, calorie and micronutrient requirements. Participants will improve their confidence using both real food and supplementation to manage skin concerns. For areas where evidence is lacking, an experience based discussion will cover other important topics including maximizing the benefit of an interdisciplinary team.

* Understand the biochemical role played by macro and micronutrients in the formation of healthy skin
* Review the critical importance of prevention of skin breakdown.
* Interpret the research based evidence for macro and micronutrient requirements as pertaining to wounds
* Consider when to use a whole food approach and when supplementation is indicated based on nutrition science and patient variables
* Discuss experience based recommendations where evidence is lacking, including applying an interdisciplinary approach

Presented by: David Fisher, RD

12:30 pm - 1:30 pm Networking Luncheon (included in your registration fee)

After a morning of learning, you've earned some time to unwind! Use this time to discuss the morning's events with fellow attendees, connect with some new friends and share best practices.

1:30 pm - 3:00 pm Closing General Session: Images of Healthcare: A Review of Our Changing Profession

This profession has had more changes in the last 2 years than it had in the last 20. The landscape of healthcare is changing, from regulations to survey, and it is getting more and more difficult to keep up. This session will start with a high-level overview of what happened and chronicle the changes. Insights will be offered for potential future changes yet to come. And finally, recommendations will be given on how to navigate through them all. We will discuss what is most important and prioritize your limited work time with the most productive actions.

* Briefly review the national level legal landscape including the IMPACT Act, PAMA, Requirements of Participation, PPS Rule changes and other meaningful legislation.
* Pull key components from the legislation, regulations and proposed rules that have the most impact on our profession (VBP, QRP, QM's, ROP Phases, etc.)
* Provide Status of Resident Classification System 1 (RCS-1)
* Provide Update on New Survey Process
* Conjecture on potential future changes
* Prioritize and develop an efficient and meaningful workflow in the new environment

Presented by: Shane Craycraft, RN, BSN, LNHA

3:00 pm Adjourn
Shane Craycraft, Corporate Director of Clinical Services, RN, BSN, LNHA has worked in the skilled Nursing profession for more than 20 years. His career began in 1995 as a Registered Nurse. While he maintains that license, Shane transitioned to the Administration side in 2002 and became a Licensed Nursing Home Administrator. He currently is the Director of Clinical Operations for the Health Care Management Group, a multi-facility organization based in Cincinnati, OH. Shane has been active with the Ohio Health Care Association for many years. He has served in many capacities and is currently on the Board of Directors. He has also been active with the American Health Care Association and is currently on the AHCA Quality Improvement Committee.

Lynn Dowd is a registered dietitian who started Dietary Difference Consulting because of disappointing and frustrating consulting service experiences she had as Food Service Director of a 500 bed LTC Campus serving 2000 meals daily. Lynn began Dietary Difference Consulting in 2000 to provide a higher level of consulting services that shares accountability with our communities product, service and outcomes. To further ensure we fulfill our promises, we have created a position, compliance manager who trains and monthly oversights each of our consultant?s work and actual facility outcomes. This is how we ensure what management knows is disseminated to the boots on the ground to truly improves outcomes. Our actions consistently speak louder than our words. Lynn has a BS in Nutrition and Masters in Nutrition Education from the University of Cincinnati and completed her Dietetic internship at Emory Hospital in Atlanta. Lynn has served as adjunct facility at UC teaching Geriatric Nutrition. We partner with the University of Cincinnati sponsoring Interns to afford next level services without charge to elevate Dietetic Standards of Practice.

David Fisher is a Registered Dietitian and soon to be Physician Assistant (Grand Valley State University class of 2018). After studying nutrition at the University of Nevada, Reno he practiced clinical nutrition in ICU, inpatient and long-term care settings in Michigan prior to attending PA school. His strongest professional goals in nutrition are to improve the use of evidence based practice and elevate the clinical aspect of clinical nutrition. Further education in becoming a Physician Assistant has been tremendously helpful in these goals.

Jason Grindle

Abdullah K Jones is a Food Service Professional with expertise at department head level, regional and consultant in the food Service operations, Dining, and Medical nutritional care area. In the past 20 years, he has worked in the department operations, Nutrition, compliance and development within the Life Plan, child day care/education and community outreach sectors. His work and volunteered services has had impact on several Organizations. Abdullah has a Dietary Management certificate from Columbus State Community College, afterwards being certified by the Association of Nutrition and Foodservice Professionals formally the Dietary Manager?s Association. He is a certified food protection professional with a ServSafe certification by the National Restaurant Association. In addition to this he has credentials and registration to instruct and proctor the exam for students to sit for the national ServSafe certification. He is currently working towards his Food and Beverage Executive certification. Abdullah is the recipient of numerous awards and achievement in his areas of expertise. He is the current Ohio Chapter President for the Association of Nutrition and Food Professional, and an Item Writer for the Certifying Board of Dietary Managers.. He is an active member of the National Restaurant Association, Association of Food and Beverage Executives, Association of Healthcare Food Professionals. He sits on the Columbus Public Health department food protection advisory committee (FPAC) and the Food Service Administrator?s Advisory Committee as Vice Chairman for HPS in Middleville, MI.

Amy Kotterman RD, LD graduated from The Ohio State University with a Bachelor of Science degree in Medical Dietetics. She is the Director of Hospitality Services for United Church Homes where she has been employed for 26 years. She is a member of The Academy of Nutrition and Dietetics, Dietetics in Health Care Communities, the Ohio Retail Food Safety Advisory Council, the current chairman of the Ohio Health Care Association Dining and Nutritional Services Council, and a 2016 recipient of the Distinguished Member Award for the Dietetics in Health Care Communities DPG. Amy serves as a long term care preceptor for the Medical Dietetics program for The Ohio State University. She is a frequent presenter for the Ohio Health Care Association, Core of Knowledge and is a guest lecturer on nutrition and aging for Heidelberg University and The Ohio State University.

Janet S. McKee, MS, RD, CSG, LD/N, DAPWCA is the president and owner of Nutritious Lifestyles, a group of 150 RDNs, LDNs, NDTRs, CDMs and Chefs that provide nutrition and foodservice consultations throughout the United States. Mrs. McKee has a BS degree in Home Economics Education, and a MS degree in Nutrition, Foodservice and Institutional Management, both from East Carolina University. Mrs. McKee is a national speaker and author, and is active in both Florida and the National Dietitians in Health Care and Communities group, as well as many other dietetic practice groups. Mrs. McKee is also active in and provides presentations for many state healthcare organizations, including Ohio, Florida and Texas. Mrs. McKee?s areas of expertise include Nutrition, Geriatric Nutrition, Liability Reduction, MNT for Renal Disease and Pressure Ulcers, food quality improvement, survey success and cost control. Mrs. McKee is a specialist in nutrition expertise to the healthcare and food industries on a national basis. Mrs. McKee is a Board Certified specialist in Geriatric Nutrition, as well as a Diplomat with the American Professional Wound Care Association.

Tiffany Nabozny, RD, LD is a graduate of Miami University in Oxford, OH, with a Bachelor of Science in Dietetics. She completed her internship in New York City following her undergraduate studies. Tiffany started her career as a Patient Services Manager for Beth Israel Deaconess Medical Center in Boston, Massachusetts. She has also worked as a clinical hospital dietitian, a school food service director and as Director of Nutrition Services for a group of nursing homes in Cincinnati, Ohio. She has been with Gordon Food Service for 3 years, where she started out in the Nutrition Resource Center as a Menu Specialist. She is now in the role of the Non Commercial Business Solutions Specialist, where she works with customers from both the healthcare and education segments. She lives in Liberty Township, Ohio with her husband and three crazy busy kids!

Matthew Ridgway CEC, CCA, FMP, CDM, Corporate Chef, Hennis Care Centre graduated from DCT Culinary School in Lucerne, Switzerland and has attended multiple cooking and culinary classes at Le Cordon Bleu in Paris, France and London, England. He lived in and worked at The Marshall Centre in Garmisch, Germany for two years and has worked as executive chef at many National Park Lodges and Ski resorts across the country over the last twenty two years. Matthew has been working for Hennis Care Centre as executive chef for the past five years and was most recently promoted to corporate chef. He spends many hours volunteering for the community and at the local hospice where he conducts cooking seminars and demonstration.

Peg Tobinis an accomplished Business Leader. She is the President/Owner of Tobin & Associates, an International Leadership Connection Firm. In 2018, her firm was awarded over a million dollar grant from the Centers of Medicare and Medicaid to do Leadership Training for Nurse Managers. She is the co-founder of Interactive Care Network, a hospital discharge system that empowers the patient to participate more directly with their healthcare discharge plans. Peg is a registered nurse who has been a nurse manager, director of nursing, regional nurse and corporate VP of Nursing. Peg's unique humor and successful business career have made her a sought after speaker internationally. She has published two books and 5 workbooks on Leadership (Delegate of Suffocate - 2012, Are you setting the Pace, or taking up Space?- 2015). Peg is the recipient of the Jane Johnsen 'Women of Vision Award' from Ohio University, the Athena Leadership Award, the PNC 'Women Who Achieve' Profile and the Business Person of the Year from Canal Winchester, Ohio and in 2018 Peg was the recipient of the Pickerington Chamber of Commerce Humanitarian Award for her charitable works in her community.

Continuing Education Credit:

This program offers up to 9 hours of continuing education credit for the following (August 9 = 4 and August 10 =5):

Credit has been requested from the American Culinary Federation. For final approval status, please contact the OHCA offices.

Dietary Professionals:
Credit has been requested from the Certified Board for Dietary Managers. For final approval status, please contact the OHCA office

The Commission on Dietetic Registration has approved the program for 9 hours.

Ohio Licensed Administrators: The Ohio Health Care Association is an approved provider of continuing education credit by the Ohio Board of Executives for Long Term Care Services and Supports. Administrations can earn up to 9 hours of continuing education credit.

Certified Executives for Assisted Living? (CEAL):
CEALs can earn up to 9 hours of continuing education credit.

Certified Executives for Health Care at Home (CEHCH):
CEHCHs can earn up to 9 hours of continuing education credit.

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.
What Is Included in My Registration Fee?

* Up to 9 hours of Continuing Education Credit
* Bonus Preconference Sessions
* Welcome Reception
* Continental Breakfast
* Lunch Buffet
* Continuous refreshment service
* Handouts of all education sessions

Conference Registration Fees:

The 2018 Dining & Nutritional Services Conference is offered to all dining professionals at the low Association member rate. Take advantage of this great offer! Enjoy top notch educational programming!

$175 prior to July 30
$220 July 30 and after