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CAREERS IN FOOD SERVICEA LONG TERM CARE PERSPECTIVE
Catherine Pazzano, RDJanuary 30, 2014
CAFP- Ryerson University
2
• My Career Story1
• Trends in Geriatrics2
• Role of RDs in Seniors Care and Services3
Careers in Food Service
3
My Career Journey.. Taking Root
• PT jobs in Food Services before and during University
• Interest in FS / Nutrition/ Cooking – Was a “Foodie” before the invention of the “Food Network”
• Proud Graduate of Ryerson U (GO RAMS!!)
• Concentration B (Admin and Clinical Internship)
4
My Career Journey.. Have RD and Not Afraid to Use It!!
• Food Service Management – Acute Care• Change of course.. To Long Term Care and
Never looked back• Food Service Management• Clinical Nutrition• Entrepreneur• Director Food Services
5
Hillsdale Estates – Director Food Services & Nutritional Care
• Municipally operated LTCH in Oshawa (Region of Durham)
• 300 Residents, Client Outreach to community
• 12 Resident Home Areas of 25 residents each
• 55 Unionized staff / 2 FSS and 1 Clinical RD
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“Living Longer, Living Well”
• In 2011 – Seniors accounted for 14.6% of Ontario’s population
• # persons over age 65 expected to double in next 20 years
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Trends in Geriatrics
• Today’s seniors are living longer with less illness
• Majority of seniors have at least 1 chronic condition
• Seniors are living at home longer
• Those coming into LTC are more frail
Source: DC Gerontology Nutrition Network Salary Survey 2011
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Response Chart Percentage Count
Long Term Care 88% 258
Active Treatment/ Primary Health Care 1% 2
Rehab/ Complex Care/ Specialized Geriatric 2% 7
Business/ Industry/ Sales 0% 1
Public Health/ Health Centre 0% 1
Private Practice 1% 4
Other, please specify: 7% 20
Total Responses 293
Areas of Geriatric Practice – RDS
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LTC Picture• 634 LTC Homes in Ontario
for 78,000 Residents
• By 2035 238,000 adults may be in need of LTC
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Long Term Care • 75% of LTC residents
require either extensive or total care
• Majority have some form of cognitive impairment
• 1/3 experience responsive behaviours
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Long Term Care• Protected funding for food• Mandated staffing hours /
qualification requirements for – RD, Nutrition Manager,
Cooks & FSWs Regs allow hiring of temporary class in RD role
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Trends – Impacting Food Service in LTC
• Culturally diverse menus • Higher expectations of
residents and families • Increased request for menu
individualization – gluten free, allergens
• Continuous Quality Improvement
• Food Safety / Traceability• Local and seasonal foods• Customer service and home-
like dining experience
• Increased frailty of Resident – more reliant on staff support to maintain optimal nutrition
• Co-morbidities are common including diabetes, renal disease, cognitive impairment, dysphagia
• Enteral feeding, skin breakdown and end of life care are other areas RDs are involved
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Role of RDs in LTCCLINICAL
Most prevalent
• Nutrition Assessments/Reviews & Documentation – using RAI MDS
• Swallowing Assessments• Part of Interdisciplinary
Healthcare Team • Health Teaching• Menu Review & Approval if only
RD
FOOD SERVICE
FS Depts in LTC often managed by FSS / RDs may assume corporate or
consulting roles
• Human Resources• Procurement• Operational and Strategic Planning• Health & Safety• Mentoring / Coaching• Education• Policy Development• Menu Development / Approval• Food Safety & Traceability• Quality Improvement
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Wrap-up / Lessons Learned
• LTC offers both clinical and management job opportunities for RDs – keep this area of practice on your radar
• Volunteer / Mentor / Part time work• Build your network• Embrace life long learning• Set goals & take risks with your career
choices