CAREERS IN FOOD SERVICEA LONG TERM CARE PERSPECTIVE

Catherine Pazzano, RDJanuary 30, 2014

CAFP- Ryerson University

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• My Career Story1

• Trends in Geriatrics2

• Role of RDs in Seniors Care and Services3

Careers in Food Service

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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)

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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

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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

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RDs can expect to work with Seniors in some capacity during their careers

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

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QUESTIONS?

catherine.pazzano@durham.ca