The presentation will cover: • Background, why we started to fortify food • The practicalities of fortifying food ◦ Team approach and getting everyone involved – management, nursing, catering and medical staff ◦ What foods are used and how are they added? • Positive outcomes of food fortification ◦ Weight gain of residents ◦ Reduced food waste and cost (no further expensive supplements) ◦ Staff and resident satisfaction Watching this presentation and completing the assessment may contribute towards assessable Continuing Professional Development points. About the presenter Ian Burman qualified as a chef from Melbourne’s William Angliss College and worked at numerous hotels, restaurants and resorts around Victoria and South Australia. In 1997, he joined services industry provider Sodexo Australia, becoming operations manager, where he was responsible for a portfolio of catering and facilities management businesses within corporate, education, healthcare and aged care establishments. In 2011 he joined leading aged care provider Southern Cross Care (Vic), where he heads a team of chefs at nine aged care homes. He is heavily involved in the design and implementation of kitchens and food services to new and existing aged care homes as well as the development of a seasonal menu system throughout the group. Registration includes • Presentation notes • Multiple-choice questions and answers • Suggested further reading Registration types • Recording: $38 to receive via post a DVD recording of the webinar, and associated documents • Subscription: $33 monthly to receive all Education in Nutrition recordings Register @

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