Agenda: 

8:00 A.M Registration 

9:00 - 10:45 A.M. - 2 Admin CEU Hours

Program Description: 

CMS over the past 3 years has released in three phases the most comprehensive overhaul of the conditions of participation for long-term care. This session will review the key changes in the regulations in each of the primary F tags impacting dining services. These would include F 692 Nutrition and Hydration, F 693 Tube Feeding and Hydration and the entire section that is a road map for operating dining services starting with F801 Qualified Staff to F811 Feeding assistants.  A major change in the new regulations is the emphasis on person centered care and ensuring that operations allow self-directed living and preserve both function and dignity. This session will offer valuable insights on operating policies and procedures to ensure key policies are revised and up to standard for the new regulatory process. The tools used by surveyors will be reviewed as well as examples on how to include them in an operations quality control program.

11:00 A.M. - Noon - Admin CEU Hour

Program Description:

In this session we will take a virtual walk through a dining operation and see visual examples of potential sanitation violations.  F812 is the CMS requirement to prepare and store food in a safe and sanitary manner and is one of the most commonly written deficiencies for long term care. In this session the participant will not only learn how to avoid deficiencies but how to spot check to identify sanitation concerns and learn how to correct them with effective staff training and competencies. A checklist for kitchen walkthrough will be presented that can be used on daily rounds to insure a compliant and quality dining operation. Federal surveyor worksheets will be used to study a sample kitchen and formulate an action plan for correction.

Noon - 1:00 P.M. Lunch Break 

Presentation: Nutritional Standards and Documentation “must do” for in Long-Term Care

1:00 - 2:20 P.M. - 1.5 Admin CEU Hours

Program Description:

In this session the current evidenced based practice for nutritional standards for elderly in long term care will be reviewed. Common “myths” will be discussed and current research that supports appropriate clinical nutrition standards will be presented including addressing unintentional weight loss, healing pressure ulcers, prevention and care of UTI’s, texture modified diets and minimum dietary nutrient standards for compliance with federal regulations. F692 clearly outlines the expectations for assessment and monitoring of the resident in long term care. This session will examine the data, the analysis, and the documentation that needs to be included in the medical record to avoid avoidable deficiencies by demonstrating care is provided and meets a resident’s individual wishes and needs. Skills will be practiced using a case study demonstration of an incomplete nutritional assessment and correction actions to more clearly document the assessment of needs and provision of nutritional care.

2:20 - 2:35 P.M.Vendor Break 

Presentation: Creating a Person Centered Care Dining and Hospitality Program 

2:35 - 3:25 P.M. - 1 Admin CEU Hour

Program Description: 

Outlines an 8-step process to learn a community’s “resident voice” and implement dining service changes that meet the desires of residents. At the end of the 8 steps a community would have their own hospitality program, dining services standards, and training process for dining staff for meal services.

Presentation: KDADS  

3:35 - 4:25 P.M. - Admin CEU Hour

Program Description:

Kimberly Carr Fremont MSEd/RD/LD

Kim Carr Fremont has been involved in healthcare and long-term care for over 35 years and has experience in all aspects of nutritional care and food services in both long-term care and acute care settings. As the Vice President of Health Technologies Kim is responsible for overseeing consulting services to over 900 client facilities in 18 states, as well as hiring, training and coordination the services of the 145 Health Technologies RD’s.

Kim’s background includes a Bachelor of Science in Medical Dietetics from the University of Illinois at the Medical Center, Chicago and a Master’s in Education and Instructional Technology from Southern Illinois at Edwardsville. Kim has been a featured speaker at numerous local, state and national healthcare conferences and authored numerous publications in use at HTI today.  

Today’s healthcare facility must provide up to date nutritional care in a challenging environment while not sacrificing that home like touch and hospitality. Kim’s passions included training and education to assist our RD’s and clients in providing the very best in dining services.

KDADS Speaker & Bio