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Designed For: Food Services Team

  • Dysphagia and the Elements of Safe Eating

    After completing this course you will be able to identify the causes, signs, symptoms, and impacts of dysphagia and the appropriate actions to support residents, explain the elements of safe eating and drinking, and the importance of following them properly, promote safe and supportive eating and drinking techniques by using the appropriate adaptive devices and…

  • Skin and Wound Care in Long-Term Care (Non-Clinical Team Members)

    After completing this course, you will be able to explain which risk factors impact skin integrity and wound healing in older adults; explain which skin and wound care issues are of particular concern in long-term care; recognize some indicators that a resident is experiencing skin and wound care issues; explain what non-clinical team members should…

  • Managing Pain and Distress in Long-Term Care (Non-Clinical Team Members)

    After completing this course, you will be able to explain the different types of pain/distress and the concept of “Total Pain”; argue against common myths and misconceptions about pain/distress and the assessment of pain/distress; recognize indicators that a resident may be experiencing pain or distress; explain why non-clinical team members should report to clinical team…

  • Preventing Falls in Long-Term Care (Non-Clinical Team Members)

    After completing this course, you will be able to explain your responsibility in proactively preventing falls; identify which fall prevention interventions are connected to your role; feel confident in suggesting/taking ownership of/implementing these interventions; identify common environmental risk factors for falls; recognize changes in a resident’s behaviour that increase their risk of falls; identify health…

  • The Food Services Team and the Resident Dining Experience

    After completing this course, you will be able to explain how LTC team members in various roles support residents with eating food that is safe and healthy; contribute to creating a dining experience that helps a resident to enjoy their meals; explain which parts of the Ontario Fixing Long-Term Care Act (FLTCA) affect food services.

  • Diet Report, Food Texture, and Fluid Consistency

    After completing this course, you will be able to use a diet report and diet order; check for a resident’s diet type, food texture and fluid consistency; identify food textures and fluid consistencies.