From Eating to Dining: An Opportunity to Advance Culture Change

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This 4-week semester of the Eden Alternative Academy will engage participants in a robust discussion about how dining can be improved and leveraged to advance culture change in an organization. The team from Windsor Elms Village in Falmouth, Nova Scotia will share the development process for their Dining Practice Standards. Attendees will learn, and practice, how to evaluate the mealtime experience from the Elders’ perspective. There will be an opportunity to reflect and discuss possibilities of how mealtime can be experienced.

Participants will learn to identify ways to elevate the experience of mealtime for Elders, from simply “eating food” to “dining” in their home. Participants will use the GROWTH model to gain the skills needed to evaluate and identify possible improvements for the Elders’ dining experience. Challenges to culture change in general, and improving the dining experience specifically, will be addressed. We look forward to your participation in the fifth semester of the Eden Alternative Academy!

CLICK HERE to purchase the ON-DEMAND version of this 4-session semester. $99.00

When you purchase an ON-DEMAND Eden Alternative Academy Semester, your fee covers the following:

  • You have the option to pack your room with as many people as possible, stretching your dollars as far as you choose. 
  • Access to the ON-DEMAND semester webinar recordings (both video and audio) that you may use again and again for up to one year – making it possible to educate even more people over time, stretching that registration fee even further.

Participants will:

  • Demonstrate, through the sharing of Growth Work, an awareness of strategies to provide a more Elder-directed dining experience.
  • Evaluate the dining experience from the Elders’ perspective, including identifying 2 employee care partner actions that impact the dining experience, using the framework provided.
  • Identify 2 strengths/opportunities for improving the Elders’ dining experience using the framework provided.
  • Identify 2 challenges/barriers to improving the dining experience.

Our faculty for this semester course includes:

Joanna Osborne, PDt, BASc, BA, is a clinical dietitian working in long-term care. She completed her nutrition degree at Ryerson University in Toronto and interned at Sunnybrook Health Sciences Centre. After spending one year working as an outpatient dietitian in Toronto, she relocated to Nova Scotia in 2011 and began working for the Windsor Elms Village. She has enjoyed the move to long term care and feels privileged to work for an organization that is in an Eden Registry Member.

Denise Turnbull, P.Dt, MBA, has been a senior leader in long-term care for over 20 years, in the role of Director of Food Service, and most recently, Director of Operations at Windsor Elms Village.  Denise is a dietitian by profession, which she feels has equipped her as a critical thinker with a continuous quality improvement mindset. Denise is passionate about leadership and setting strategy to support person-directed care.

Lindsay Burke, RN, MN, in her role as Professional Development & Quality, plays a key role in organizational planning and setting educational and development priorities with a continuous quality improvement mindset. Lindsay has a clinical background in nursing, is a Dalhousie University Graduate, and received her Masters of Nursing, with a focus on Interprofessional Collaboration, through the University of Southern Queensland, Australia.