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NRC Webinar - Making the Most of Mealtimes in Long-term Care

Nutrition Resource Centre

Thursday, 17 November 2016 from 12:00 PM to 1:00 PM (EST)

NRC Webinar -  Making the Most of Mealtimes in...

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Ticket Type Sales End Price Fee Quantity
Ontario Registrants 17 Nov 2016 Free $0.00
Outside Ontario Registrants 17 Nov 2016 $15.00 $1.51

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IMPORTANT:  Due to limited space and high demand, we encourage those from the same organization to share a registration and participate on a shared login and teleconference line.


Moving into long-term care often comes with a lot of changes, and for many residents, mealtimes no longer feel like home.  Given the importance of mealtimes to quality of life, improving the dining experience for long-term care residents is paramount. The Agri-food for Healthy Aging (A-HA) program (part of the Schlegel-UW Research Institute for Aging) is actively exploring this issue.  A-HA research scientists Dr. Heather Keller and Dr. Lisa Duizer are researching mealtimes in long-term care to develop strategies that not only improve nutrition but also promote well-being and quality of life. In this webinar, you will learn about promoting nutrition and enhancing the mealtime experience for long-term care residents.


  • Super Menus: Optimizing nutrition in long-term care (Lisa Duizer)
  • Making the Most of Mealtimes: Current evidence and strategies for enhancing mealtimes in long-term care (Heather Keller)

Learning objectives:

  • Learn about “super menus” - a developing strategy to enhance long-term care menus and optimize nutrition.
  • Hear the results from a national research project exploring the key factors affecting food intake and the mealtime experience in long-term care.
  • Learn about relational dining and how to enhance the mealtime experience for long-term care residents. 



Heather Keller RD PhD is the Schlegel Research Chair in Nutrition & Aging at the University of Waterloo. Research programs cross the continuum of care and are focused on improving the nutritional status and food intake of older adults. As Chair of the Canadian Malnutrition Task Force (CMTF), Heather leads an interprofessional team mandated to promote the prevention, detection and treatment of malnutrition in Canada. Current projects include More-2-Eat, an implementation project designed to advance nutrition care practices in hospitals. Heather also leads the Making the Most of Mealtimes (M3) research group and a recently completed prevalence study identifies multifactorial determinants of food intake in long term care. Interventions to improve food intake for residents is also underway. Diet resilience focused on self-management and nutrition education for vulnerable adults in the community is her third area of research. 


Lisa Duizer PhD is an Associate Professor in the Department of Food Science at the University of Guelph. She has an undergraduate degree in nutrition and a Master’s degree in Food Science from the University of Guelph as well as a PhD in Food Technology from Massey University, New Zealand. Lisa's research interests focus primarily on sensory aspects of food, an area she has worked in for 20 years. She is a member of the Agri-Food for Healthy Aging research group where her projects involve improving the sensory and nutritional properties of foods for older adults. She has characterized pureed foods for individuals with dysphagia with the aim of finding strategies to improve their sensory and nutritional properties and is collaborating on a project to improve food intake of older adults in long term care.

Have questions about NRC Webinar - Making the Most of Mealtimes in Long-term Care? Contact Nutrition Resource Centre

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When & Where


Toronto, Ontario

Thursday, 17 November 2016 from 12:00 PM to 1:00 PM (EST)

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Nutrition Resource Centre

 About NRC

The Nutrition Resource Centre (NRC) was established in 1999. The NRC’s objective is to be a leader in advancing public health in Ontario by supporting a broad range of professionals around issues related to healthy eating and nutrition. Our goal is to strengthen the capacity of public health nutrition and health promotion professionals by:

·Facilitating collaboration and communication

·Providing policy development support

·Serving as a central hub for healthy eating and nutrition resources and tools

About OPHA

 The Ontario Public Health Association (OPHA) is an organization of individuals and constituent associations from various sectors and disciplines that have an interest in improving the health of Ontarians. Founded in 1949, OPHA is a voluntary, charitable, non-profit association whose mission is to provide leadership on issues affecting the public’s health and to strengthen the impact of people who are active in the public and community health throughout Ontario.

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NRC Webinar - Making the Most of Mealtimes in Long-term Care
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