Join LeadingAge Connecticut and LeadingAge Iowa for a virtual symposium designed for dietary professionals in aging services. Sessions will be both informative and interactive. The first session, Leveraging Dining Services to Increase Occupancy, will help you leverage the strength, hospitality and creativity in your dining program to create the marketing/sales message that makes your dining team and program unique to the community.

The next session, Creating a Safe Kitchen, is designed to help you understand and implement safe practices in the kitchen. The last session, The Salty Truth: It's Complicated, will explore sodium content and how to strike a balance between meeting the Dietary Guidelines and creating great tasting food.

Target Audience: Dietitians, Dietary Managers, Administrators, Marketing and other Professionals who work in Food Service. Content may be of interest to other staff as well. Appropriate for all levels of care.

Leveraging Dining Services to Increase Occupancy
Presented by David Koelling, President, Strategic Dining Services

• Evaluate how strengthening the teamwork between your dining and sales/marketing teams can help increase occupancy.
• Discuss how to create, plan and execute effective marketing events, from prospect luncheons to grand events.
• Summarize three key dining practices and ideas to use in marketing messages to differentiate your community in the marketplace.

Creating a Safe Kitchen
Presented by Kate Munson, MS, RDN, LD, Wellness Manager and Amy Johnston, MS, District Manager, Cura Hospitality

• Identify how safe practices can help keep your residents and staff healthy and safe.
• Develop strategies to implement safe practices throughout the food service department.
• Discuss ways to provide staff with adequate training in sanitation, proper food handling, allergen awareness and the physical environment.

This session is designed to meet the sanitation CE credit requirement for CBDM/ANFP and CDR/MAND.

The Salty Truth: It's Complicated
Presented by Christine Link, MBA, RD, LD, Marketing Dietitian, Martin Bros. Distributing Inc.

• Discuss the basic role that sodium plays in everyday function, why our bodies need it and why too much is not a good thing.
• Review the latest data, research recommendations and the most current dietary guidelines regarding sodium intake in older adults.
• Explore the delicate balance between providing good flavor, great meals and dining experiences and our responsibility with sodium restrictions.

Program pricing (fees are per connection/facility):

• LeadingAge Connecticut members and subscribers $100
• Non-members $150
• Registration is a commitment to pay in full and the deadline to register is the Friday, August 20th.
• Registration instructions and handout materials will be sent to the registered individual prior to the program.
• 3.0 CT NHA CEU's will be available to attendees that attend the entire scheduled program.

Please contact LeadingAge Connecticut at 203-678-4477 or [email protected] with any questions.