Resources: Caring

Improving Food Quality in Long-Term Care: Best practices and new initiatives

  • Resource Type: Webinar
  • Posted On: March 28, 2018
  • Author/Source: Heather Keller, RD, PhD, FDC, Schlegel Research Chair in Nutrition & Aging
  • Audience(s): Clinicians, Leaders and managers, Researchers, Staff / team members

What is this webinar about?

During this webinar, you will learn about the Making the Most of Mealtimes (M3) research study that was conducted in long-term care homes across Canada, including useful information about food and fluid intake, better practices that were observed, where we need to focus, and new initiatives from the M3 team.

The objectives of this webinar are to:

  1. Learn about research results from the Making the Most of Mealtimes national study
  2. Understand the important role of food for nutritional health and quality of life
  3. Learn best practices for planning nutrient dense menus in long-term care

This webinar was offered by the Ontario CLRI hosted at the Schlegel-UW Research Institute for Aging and was presented on March 28, 2018.


About the Presenter

Photo of Heather KellerHeather Keller, RD, PhD, FDC is the Schlegel Research Chair in Nutrition & Aging at the University of Waterloo. She conducts research focused on improving the food intake and nutritional health of older adults in hospital, community and long term care residences. A special focus is persons living with dementia and their care partners and how food and mealtimes can be central to their quality of life.

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About the Ontario Centres for Learning, Research and Innovation in Long-Term Care

The Ontario CLRI is funded by the Ministry of Health, and the Ministry of Long-Term Care, and hosted at Baycrest Health Sciences, Bruyère, and the Schlegel-UW Research Institute for Aging.

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