Follow OHCA on Facebook Follow OHCA on Twitter Follow OHCA on Linkedin

OHCA OCAL OCID

Live In Person Seminars


2019 Dining & Nutritional Services Conference

8/6/2019 - 8/7/2019

Click here to print brochure!

Register Now



2019 Dining & Nutritional Services Conference
August 6 - 7, 2019


On behalf of the OHCA Dining and Nutritional Services Council, I want to personally invite you to our 22nd annual Dining and Nutritional Services Conference to be held at the Nationwide Hotel and Conference Center in Lewis Center, Ohio on August 6-7, 2019. Each year we strive to keep you updated on the latest advancements in our field, and this year is no exception. Whether you are interested in clinical nutrition, foodservice education, or management information, this conference has you covered. The initial launch date for implementation of the International Dysphagia Diet Standardization Initiative (IDDSI) was May 1, 2019. We will share how several communities and organizations have started the adoption of IDDSI, including menu development, changes in policies and procedures, diet orders, and the education process. We will discuss the impact of the ROP?s and new survey process to date, including the latest ODH and CMS top survey citations. On day two, we will explore PDPM, creative staffing strategies, and the latest in foodservice sanitation. We will focus on Individualized nutrition documentation and provide the most recent updates to the 2019 Standards of Practice (SOP) and Standards of Professional Performance (SOPP) for RDNs and NDTRs. We will conclude the conference by sharing tips and strategies to help you manage the survey process, including protocols to maintain compliance in dining and nutritional care services. If you are looking to stay on the cutting edge with the latest changes in our profession, then mark your calendars and plan to attend this year's OHCA Dining and Nutritional Services conference on August 6-7. We hope to see you there!

Amy Kotterman, RD, LD
Chair, OHCA Dining and Nutritional Services Council

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 15. 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 866-233-9393 or via the hotel website at www.nwhotelandconferencecenter.com and entering your group access code 157629

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.
Pre-Conference Bonus Sessions
August 6, 2019

Plan to come in the afternoon before the Conference and attend one or all three 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 - 3:15 pm IDDSI: Moving Forward to Adoption and Implementation

The International Dysphagia Diet Standardization Initiative (IDDSI) is being adopted and implemented around the world with the initial launch date of May 1, 2019, in the United States. Moving forward with IDDSI will take time, significant effort and education of all healthcare professionals within our communities. This session will take a deep dive beyond the IDDSI Framework to provide processes and tips toward implementation. Several communities and organizations will share how they have started the adoption of IDDSI, including menu development, changes in policies and procedures, diet orders, and the education process. We will close with an interactive networking session to discuss strategy for moving forward with IDDSI at your community.

3:30 - 4:30 pm 3:30 ? 4:30 pm PURE ? Carefully Prepared, Thoughtfully Served

As residents progress during their life journey, some have physical challenges that make utensil use difficult. Cognitive challenges, such as losing focus on the meaning of food or utensils, results in the necessity of providing alternatives that simplify the concept of eating. In later stages of dementia, finger foods help simplify the eating experience, removing the complexity and confusing approach to eating. To provide meals that are alike at all levels of care, we take our everyday menus and transform menu entrees into PURE finger foods by mixing proteins, vegetables and carbohydrates together. This is where creativity comes into play. Our chefs understand that PURE finger food meals aren?t just residents eating with their hands. One of the many benefits of this finger food transformation is that more nutrition is compacted into each bite.

Presented by: John Vogelmeier

4:30 - 6:00 pm Hot Topics & Welcome Reception (to support OHCA PAC)
Open to All

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 Ohio Department of Health and national CMS survey results, IDDSI updates, PDPM, and more.

1 CE is available for this session

Please join us for our welcome reception and enjoy appetizers and drinks while we share updates in these areas and network with our peers. There is no charge to attend this session and the Welcome Reception.

This event also features our most popular fundraising event. For a minimum donation of just $20, you can pick a gift card from the OHCA/PAC Fundraiser tree. Gift cards from Bob Evans, Kohl's, McDonald's, Chipotle, Target and more valued at $20 - $10 are up for grabs. No Risk ? Give $20, Get $20!

By participating in this fundraiser, you can bring change, expand influence, and advocate for long term care facilities. Through the OHCA/PAC, we advocate for our facilities, their staff, their residents, their families. We drive quality and appropriate reimbursement for the care provided. An excellent opportunity for you to help raise $ for this vital group at no risk!

August 7, 2019

8:00 am Conference Check-In & Continental Breakfast

8:30 - 10:00 am PDPM, and It's Impact on Dining Services

Change in reimbursement is on the horizon, as CMS will be replacing the current SNF PPS Resource Utilization Group (RUGs) payment model with a new per-diem payment system called the Patient-Driven Payment Model (PDPM) beginning on October 1, 2019. Dining and nutritional services professionals must have an understanding of how key nutrition-related diagnoses are included in PDPM. This session will explore the new model and discuss how we can collaborate with our interdisciplinary team to identify and implement systems and processes, as well as the needed documentation for positive nutrition outcomes and financial reimbursement for the nutrition-related services we provide.

Presented by: Shane Craycraft, RN, BSN, LNHA

10:00 - 10:15 am Networking Break

10:15 - 11:45 am Concurrent Sessions: Select one

1. Guiding RDNs and NDTRs Competence and Advancement

RDNs and NDTRs face complex situations every day. Addressing the unique needs of each situation and applying standards appropriately is essential to providing safe, timely, person-centered quality care, and service. The standard can and should be used by RDNs and NDTRs in daily practice to improve and appropriately demonstrate competence consistently. The standards represent a continuous quality improvement and collaborative endeavor.

Presented by: Gretchen E. Robinson, MS, RDN, LD, LDN, FADA, FAND, and Suzanne Cryst, RD

2. From Standards to Stool Kits: Best Practices for Preventing Norovirus

Join 334 Consulting Services for an in-depth look at Norovirus prevention and the roles of both food service employees and public health sanitarians during an outbreak. Attendees will learn how to apply best practices to improve customer and employee health as well as inspection outcomes. Content will be based on real stories from the field. The discussion will include the 2019 Ohio Uniform Food Safety Code changes. The session features a breakout component during which participants will address potential outbreak scenarios by developing best management practices to inform their quality assurance plans.

Presented by: Kevin Brennan, Communications Officer, Suzanne Krippel, MPH, RS, Program Manager for the Food Protection Unit
Cuyahoga County Board of Health

11:45 pm - 12:45 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.

12:45 - 2:00 pm Concurrent Sessions: Select one

3. No More Cookie-Cutter Charting! How to Make Nutrition Documentation Individualized

Individualized, resident-centered, resident' personal goals and preferences; these phrases are all within F tag 692 Nutrition & Hydration. Come to this session to lar how to make your nutrition documentation and care plans a true reflection of a resident's risks, current status, and goals. Also, prepare to learn what should be included in a resident's comprehensive nutritional assessment.

Presented by: Heidi McCoy, RDN, LD, Chief Operating Officer

4. Creative Staffing, Adapting to the new culture of staffing
This session will review current staffing challenges, what we see in the job market with unemployment rates, trends that employers are seeing, and ways that food service managers can adapt to assist in meeting those challenges. As a group, we will share ideas and openly discuss ways to help in being able to compete with other employers.

Presented by: Jason Grindle, CDM, CFPP

2:15 pm - 3:30 pm Closing General Session: Navigating the Survey Process including Plans of Corrections and Protocols for Maintaining Compliance

The new survey process and ROP regulations have resulted in increased citations that link foodservice and clinical nutrition. Understanding how citations that start in the kitchen may result in clinical nutrition citations such as weight loss is critical. This session will share successful plans of corrections and provide tips and protocols to help you avoid citations while promoting resident-centered care and better outcomes for our residents.

Presented by: Lynn Dowd, MeD, RDN, LD

3:30 pm Adjourn
Kevin Brennan is the Communications Officer for the Cuyahoga County Board of Health. His duties include strategic communications, agency branding and marketing, media relations, and direct outreach. Kevin has over 25 years of communications experience which includes newspaper reporting, television production, government relations, public education, and public health. Kevin received both his Bachelor's degree in Radio and Television Production, and his Master of Public Health in Health Policy and Management with a concentration in Leadership and Organizational Change, from Kent State University. As a guest lecturer, content developer and adjunct professor, he has worked with Case Western Reserve, Kent State, and Northeastern Universities.

Shane Craycraft, RN, BSN, LNHA, Corporate Director of Clinical Operations, HCMG

Shane is an active member of the Skilled Nursing Facility World. He participates with both OHCA and AHCA at eh state and national levels. Being both a Registered Nurse and a LNHA, he brings a unique and enjoyable perspective to the profession. His presentations hit at the heart of what we must do to provide the best to the residents every day. With more than 20 years of SNF experience, he will provide understanding and insight into the professions most meaningful subjects.

Lynn Dowdis a registered dietitian and owner of Dietary Difference Nutrition Care Management, providing full spectrum clinical and food and nutrition consulting services. Lynn started her company 18 years ago after working as Food Service Director of a 500-bed LTC campus serving 2000 meals daily. Having outsourced clinical nutrition in her building to other consulting companies, she was frustrated and disappointed with the lack of hands-on food service experience and support for the kitchen staff she received from consulting dietitians. In fact, many consultants only wanted clinical duties with little to no kitchen involvement. As a result, many of these consultants blamed the kitchen for issues outside their control, then did nothing to help correct the problems. Dietary Difference consultants have significant hands-on food service experience, so we understand food service reality. Our consultants are focused on the most efficient way to get the job done. We value our relationships with Food and Nutrition staff and understand the challenges you face. We help bridge the communication gap between the FNS department and nursing, residents and families. We give you the support you need to improve service and outcomes for your residents and provide tools and guidance to ensure your department's success with facility surveys. Lynn has a BS in Nutrition and a Master's in Nutrition Education from the University of Cincinnati and completed her Dietetic internship at Emory in Atlanta. Lynn has served as adjunct faculty at UC, teaching Geriatric Nutrition among other courses.

Susan J. Glessner, MS, RD, LDN has an extensive background in Training / Operations Management as the Director of Patient Service at University of Pittsburgh Medical Center Presbyterian Shadyside Hospital. Developed curriculum and educated students as Lead Instructor and Dietetic Internship Supervisor at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, PA and as a Supervised Practice Preceptor for University of Pittsburgh dietetic students. Currently employed as Noncommercial Business Solutions Specialist for Gordon Food Service. Provides strategic direction and support to divisional colleagues in the noncommercial sales role and to customers in the divisional footprint.

Jason Grindle, CDM, CFPP has been a certified dietary manager and member of the ANFP since 1996. Jason is employed with EDM Management & Briarfield Health Care as the corporate food service and environmental director, current ANFP Ohio and ANFP Ohio East Central District president as well as a member of the OHCA Dining Services Board.
Overseeing and working with each food service manager at twelve locations. Areas of focus are the general day to day support, training, education for managers and food service staff. Monitoring and reporting each location food service budgets. Working with each manager to meet budget guidelines as well as working with each supplier to achieve that same goal. Jason completes food safety and sanitation inspections at each health care food service department and works closely with the local health department to ensure that Briarfield Health Care's and EDM Management's food service departments consistently exceeds guidelines and food safety code standards.

Carol Hofbauer, SLP, VP of Rehab Services has been a speech-language pathologist for over 40 years. She is currently working at Laurel Health Care Company as the Vice President of Rehab Services. Carol has managed multi-disciplinary therapy services in the long-term-care industry for over 30 years, which has given her expertise in the areas of Medicare documentation and compliance, coding and reimbursement, as well as Medicaid and case mix management. Carol is the Ohio representative on the ASHA StAMP community (State Advocates for Medicare Policy) and both participates and presents during monthly meetings to learn and disseminate the latest information about Medicare and CMS issues.

Suzanne Hrusch is the Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health. Her duties include food safety inspections, disease investigations, recalls, and educational outreach. Suzanne has 25 years of public health experience and has worked in more than 40 environmental programs, including emergency preparedness and total food protection. Her professional background also includes catering experience, educating professional chefs at the International Culinary Arts and Science Institute in Chesterland, Ohio, and working as a welder at Lincoln Electric. Suzanne earned her Bachelor's degree from Walsh University in Comprehensive Science, and received her Master of Public Health in Health Policy and Management with a concentration in Leadership and Organizational Change from Kent State University. She is a working adjunct professor, having experience in both online and in-person environments with Kent State and Northeastern Universities.

Heidi McCoyis a Registered, Licensed Dietitian and the Chief Operating Officer of Dietary Solutions. Heidi has been employed at Dietary Solutions for over 19 years. She earned her BS in Medical Dietetics at The Ohio State University. She has over 25 years experience in the field of dietetics all in the long term care arena. At Dietary Solutions, Heidi is responsible for daily operations, marketing and sales, updating policy and procedures, public speaking, dietary mock surveys, menu writing, food service consulting and problem solving.

Gretchen E. Robinson MS RDN LD LDN FADA FAND
Gretchen Robinson's mission to improve quality of care and quality of life for older adults through excellence and advocacy were principle to her professional career as Corporate Dietitian for HCF Inc. A consultant, lecturer and author she addressed Health Care Professionals and Residents on Post ?Acute Long-Term Care issues promoting the RDN as their link to nutrition and health. With-in the Academy of Nutrition and Dietetics Gretchen held many leadership positions on the Public Policy, Quality Management and Evidence Based Practice committees; the Competency Assurance Panel; the Impact 2014 Work Group and the DHCC practice group. Most recently she chaired the Academy Scope/Standards Work Group and Co-Authored the Academy of Nutrition and Dietetics Revised 2018 Standards of Practice and Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient and Expert) in Post-Acute and Long-Term Care Nutrition.

John Vogelmeier is the Corporate Director, Culinary Services for Integral Senior Living/Solstice Senior Living. John Vogelmeier is a graduate of the Culinary Institute of America and has more than 30 years in the culinary industry including assignments as executive chef for the Detroit Lions and executive chef for Harrah?s Entertainment (now Caesars), where he assisted in the development of four new restaurant brands. In addition, he held leadership roles with Marriott and Hyatt. At Hyatt, he developed and implemented nationwide foodservice programs for two multi-unit Hyatt Hotel Brands: Hyatt Place and Hyatt House. He also was managing partner, GM and executive chef at Crawdaddy Bayou restaurant. John entered the senior living industry in 2013 as AVP of food and beverage with Vi, formerly known as Classic Residence by Hyatt. He has also taught weekly cooking classes and performed televised cooking demonstrations on many local Chicago stations, such as WGN, ABC, NBC and CBS, including a cooking segment geared towards children done with the assistance of his daughter, Hailey.

Continuing Education Credit:
This program offers up to 9.5 hours of continuing education credit for the following (August 6 = 4 and August 7 =5.5):

Chefs:
Credit has been approved from the American Culinary Federation.

Dining Professionals:
Credit has been requested from the Certified Board for Dietary Managers. Refer to www.efohca.org or contact OHCA at kchapman@ohca.org for final approval status.

9.5 hours of credit have been approved by the Commission on Dietetic Registration.

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 9.5 hours of continuing education credit.

Certified Executives for Assisted Living (CEAL):
CEALs can earn up to 7.5 hours of continuing education credit. Credit is not available for PDPM session.

Certified Executives for Health Care at Home (CEHCH):
CEHCHs can earn up to 7.5 hours of continuing education credit. Credit is not available for PDPM session.

Ohio Nurses:
*Nurses, please note the Ohio Board of Nursing can accept any continuing education that has been approved by BELTSS (or any other accredited body) 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 9.5 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 2019 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!

$185 prior to July 30,
$230 July 30, and after


Register Now