11th Annual Regional Nutrition and Food Service ... - Capital Health

Systems thinking in food service (Includes a Lean 101 workshop) SESSION #1 (McKay & Owen)
a Lean System Thinking revolution in our workplaces. Come learn about what it takes to implement Lean
s one-piece flow simulation. (Space limited, must indicate intention to attend on registration form)
PROGRAM AT A GLANCE
eronovici & Teixeira) Capital Health’s Kidz Choice uses a room-to-room service
d customer service to our smallest patients. In July of 2006, Toronto’s HSC
rogram for in patient feeding. Mt. Sinai’s Lasting Impressions was introduced in
mmunity with their brand messaging and product in patient menus. An emerging
taking the US by storm. Hear how Capital Health’s retail food service is capitalizogram
and healthy food choices. In these times of shrinking kitchen space and
xi-kitchens and green designs.
Looking at our workplace with different eyes...
applying Lean Systems thinking in food service
(Includes a Lean 101 workshop) SESSION #2
(McKay & Owen)
SEE ABOVE PROGRAM DESCRIPTION
(Space limited, must indicate intention to attend on
registration form)
ess the practical food-related knowledge and skills needed to be effective
tories they are encouraging other dietitians to do the same.
ovember 2006. This initiative has increased the amount of time servers spend with patients. Education, coaching, user friendly
enhanced service to patients. Come and hear how this was achieved and what was learned along the way!
ed Liberalized Diet Program (Jones)
standard nutrition delivery in an acute care
mplementing and adapting a liberalized
taff accept major changes in nutrition
Food safety in a convenience world (O’Laney)
With food coming from distant locations and the popularity of ready-to-eat and ready-to-heat
products, food safety is more important now than ever. CAPiFS (Canada Alberta Partners in
Food Safety) is leading the development of an Alberta Food Safety Strategy involving both
federal and provincial (including the health authorities) jurisdictions.
on (Nelson)
althcare world, simplifying helps us balance compete
needs of all employees—the high, medium, and
attain excellence.
Food prices, policy and public health (Cash)
The concerns around the social costs associated with poor diets and unhealthy food
choices have received much media and research attention. Will either “fat taxes” or
subsidies for healthy foods policies achieve the intended health effects?
erational differences—Effectively (Nelson)
e motivational drivers of different generations and the impact in the
rkplace. Hear about group-based relevance and gain knowledge to
t expectations - theirs and yours!
Healthy eating doesn’t sell itself (Chawrun)
With all the nutrition information available, how can we stand
out from the crowd? Learn from a communications expert how to
frame your messages to encourage healthy food choices.
leased. In the 15 years since the last version, there have been changes in our foods, our activities
ealth Canada is planning to market the new guide to both the public and health professionals.
11th Annual Regional Nutrition and Food Service Conference 7