AN EVENT DESIGNED FOR CHEFS, DIETITIANS, CDM'S & ALL SENIOR DINING PROFESSIONALS
IDDSI is an opportunity to combine skill sets from multiple disciplines and build something together that would benefit the residents you serve daily.
What challenges does IDDSI present to our industry?
As IDDSI is a new initiative, the most immediate challenge is implementation. We should collaboratively develop training materials that provide effective and easy approaches to learning. People in our industry and our industry partners need to understand the resources that are available to support implementation.
Why should I attend?
Participants will have a few days to tackle IDDSI, get their hands on the food and testing methods, learn about innovate approaches to IDDSI implementation and training, develop new approaches of their own, become familiar with the marketplace for IDDSI and communicate implementation needs to industry partners.
What to expect
Program Outline:
This hands on Workgroup is designed for senior dining professionals to work together as teams to create new relationships, while learning and developing training strategies.
I. Introduction & Team Building Activity
II. IDDSI Definitions and Testing Methods
Margaret Roche will present the IDDSI testing methods for each IDDSI diet level.
III. Exploring the IDDSI Testing Methods
We will break into groups and explore the tests for each IDDSI diet level. Each group will test one or more food category, (meat, vegetable, fruit, bread, etc.). We will have hands on experience with the tests for each diet level and then demonstrate them to the rest of the group.
IV. Deep Dive into Food Categories
Teams will work with specific food categories to explore innovative solutions for preparing foods that meet the IDDSI standards. Each team will demonstrate their findings to the rest of the group.
V. Training
Teams will review notes related to training from summations of earlier sessions. The teams will come together with entire group to prioritize training topics, methods and materials needed.
VI. Wrap Up and Next Steps
Outcome:
- Participants will gain ideas and strategies for IDDSI training that they can bring back to their communities / organizations.
- Entire group will identify areas of consensus related to priorities for IDDSI training by identifying the most needed training materials.
- Entire group will identify areas of consensus related to priorities for IDDSI equipment/tools and products that are needed for the senior living industry.
Subject to change
Facilitators
Margaret Roche
Founder
Maggie is a registered dietitian with a master’s degree in clinical nutrition. She has advanced credentials as a certified diabetes educator, is board certified as a specialist in gerontological nutrition and is distinguished as a Fellow of the Academy of Nutrition and Dietetics.
Harris Ader
Senior Dining Association
Founder & CEO
Harris’ areas of expertise include conceptual development, financial and business acumen, organizational effectiveness, project management, talent development and strategic vision & planning. Harris graduated from Johnson & Wales University.
Event Information
Event Date & Time
Date & Times
Wednesday, October 16, 2019: 8:30am - 6pm
Thursday, October 17, 2019: 9am - 4pm
Location
Boelter Showroom
Address: 1071 W Division St, Chicago, IL 60642
Phone: 847-568-7760
Hotel & Transportation
Hotel - On your own
Meals Provided
Wednesday - Lunch, snacks & cocktail reception
Thursday - Lunch & snacks
Accommodations for attendees with special diets will be available
Attire
This is a hands on experience event, chef coats & lab coats are recommended for during the day.
Cost of Event
Senior Dining Professionals
SDA Members: $500 per person
Non-Members: $625 per person
Industry Partners: $1,500
The event is limited to 40 registrations due to the hands-on participation of the event.
Registration is based on first come and will close once the limit has been reached
Event Sponsors
