Foodservice Symposium: Strategies to revolutionise food & nutrition in care settings
Want to learn about the innovative approaches that help improve intake, nutrition and overall health within various foodservice settings? Join us and our expert speakers to explore the future of foodservice through three dynamic presentations:
- Transforming the aged care dining experience with Julie Dundon
- How gastrophysics can influence intake & enhance eating experiences with Liz Liu
- Why mushrooms are an X-factor ingredient in food service with Dr Flavia Fayet-Moore
Agenda:
Transforming the aged care dining experience
Discover the future of aged care nutrition with Julie Dundon, a leading Advanced Accredited Practising Dietitian and co-founder of Nutrition Professionals Australia, one of the most highly regarded aged care nutrition and dietetic services in Australia. Julie will demonstrate how excellence in food quality, nutrition and the dining experience can improve the quality of life for consumers residing in aged care settings. Drawing from her extensive experience, she’ll share actionable tips and strategies that dietitians can implement when conducting meal and menu reviews in aged care. Plus, don’t miss her valuable insights into the latest developments in aged care standards and the exciting opportunities they present for dietitians.
Julie Dundon is a co-founder of Nutrition Professionals Australia, and is driven by a desire to help older people to eat smarter to live happier and healthier lives through food and nutrition. In her years in the profession, she has partnered many organisations to find the right nutrition solutions in a range of settings across Australia. Her experience as food services manager, residential site manager and consultant dietitian has provided Julie with valuable insight to the daily challenges of the aged care sector. She is also a dynamic leader in the dietetics profession, with 10 years serving on the Board of Dietitians Australia, including four years as Vice-President and a further four years as President. Recently she has played a leading role in the Dietitians Australia submission to the Royal Commission and acted as the Subject Matter Lead – Aged Care for Dietitians Australia. Currently, Julie is a member of the Aged Care Quality and Safety Advisory Council and Committee member of the Institute of Hospitality in Healthcare (SA).
Presentation supported by
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How gastrophysics can influence intake & enhance eating experiences
Step into the fascinating world of gastrophysics with foodservice dietitian, Liz Liu, where the science of eating extends beyond just what’s on the plate. While crafting balanced menus is essential, there’s a whole universe of factors that influence how we enjoy our meals. In this engaging presentation, Liz will introduce gastrophysics – a contemporary science that explores how our senses and perceptions influence our eating experiences. You’ll leave with some food for thought and learnings from gastrophysics that can be applied to different settings to promote better eating and wellbeing of patients and residents.
Liz Liu is an Accredited Practicing Dietitian specializing in food services. Her experience as a food service dietitian has spanned across a range of settings: public, private, metropolitan, rural, institutional, academic, acute, subacute and residential care. Currently, Liz provides food service consulting through Designed By Dietetics, where she helps healthcare and aged care sectors enhance their food service practices to improve patient outcomes. Liz is dedicated to bridging clinical needs with effective operational strategies to ensure patients and residents are fed well, appropriately and safely.
Presentation supported by
Why mushrooms are an X-factor ingredient in foodservice
In this presentation, Dr Flavia Fayet-Moore will unveil the unique nutrition, culinary and health benefits of Australian mushrooms (Agaricus bisporus). Discover ground-breaking research supporting the role of mushrooms in institutional foodservice and learn about their potential health effects, especially in tackling vitamin D inadequacy through a food-first approach. Flavia will discuss the practicality and acceptance of using mushrooms to boost vitamin D intake and share valuable insights and inspiration to help you implement impactful changes in your foodservice practices.
Dr Flávia Fayet-Moore (Dr Flav) is a Brazilian-born, Canadian-raised, Australian-made scientist, dietitian, space nutritionist and entrepreneur. She is the founder and CEO of FOODiQ Global, a Registered Nutritionist, Accredited Practising Dietitian, board certified Lifestyle Medicine Professional, and Adjunct Lecturer of the University of Newcastle. Flavia graduated from the University of Toronto with an Honours Bachelor of Science in Biology and Nutritional Sciences Specialist, obtained both her Master of Nutrition and Dietetics and PhD in nutrition from the University of Sydney, and completed the Space Studies Program from the International Space University.
Presentation supported by
US dietitians: Please note CE from CDR is unavailable for this symposium.
CPD/CEU hours are applicable for Australia and New Zealand dietitians. Check your local country requirements to see if you can claim for continuing education.
| Continuing Education (USA) | |
|---|---|
| Duration | 2 hours |
| CPEUs Awarded | N/A |
| Performance Indicators | N/A |