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Quality Focused - 2023 IDHCC
Quality Focused - 2023 IDHCC

Fri, Apr 21

|

Ankeny

Quality Focused - 2023 IDHCC

IOWA DIETETICS in HEALTH CARE COMMUNITIES (IDHCC) SPRING CONFERENCE

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Time & Location

Apr 21, 2023, 8:00 AM – 4:20 PM

Ankeny, FFA Enrichment Center, Ankeny, IA 50023, USA

Guests

About the Event

Meeting Agenda

7:15am-7:45am – Registration/Breakfast

7:45am-8:00am – Welcome and Opening Remarks

Julie Halfpop, RDN, LD – Chair, IDHCC

Andrea Maher, RD, LD – Event Coordinator

8:00am-10:00am – Quality Improvement for the Nutrition Professional in LTC

Presenter: Gina Anderson, RN, BSN – Senior Quality Improvement Facilitator for Telligen

Learning Objectives:

1. Recognize opportunities for improvement and effectively communicate with Leadership - the benefit of shared collaboration to achieve desired outcomes for the facility’s QAPI program

2. Learn how to utilize valid quality management tools to track and analyze data and to inform decisions, such as Root Cause Analysis (RCA) and Plan-Do-Study-Act (PDSA)

3. Share case studies that utilize quality improvement efforts to improve an outcome or process

4. Discover educational programming, tools, and quality improvement support provided by Telligen and how to register for upcoming featured events

Performance Indicators: 7.4.1, 7.4.3, 7.4.4, 3.2.4 – CEU 2

Level of the Lecture: Level 2

10:00am-10:15am – Break

10:15am-11:15am – Practical Tools for Coping with Stressors & Building Resilience Inand Out of the Workplace

Presenter: Jamie Dunn, MA, LMHC

Learning Objectives:

1) Participants will gain an understanding of what stress is and why it is important to address.

2) Participants will be able to describe early indicators of stress responses in the body and identify at least 3 practical tools for managing.

3) Based on research conducted by Bessel van der Kolk participants will be able to identify the 4 key traits of stress resilient individuals.

Performance Indicators: 4.2.1, 4.2.7, 3.1.1– CEU 1

Level of the Lecture: Level 2

11:15am-11:30am – Business Meeting

Group 1:

11:30pm-12:00pm – Lunch/Networking

12:00pm-12:30pm – *Vendors

Group 2:

11:30pm-12:00pm – *Vendors

12:00pm-12:30pm – Lunch/Networking

*Vendor Exhibit participation –

Performance Indicators: 11.2.2, 13.4.3 – CEU 0.5

CPE Level: Level 2

12:30pm-1:30pm – Are You Doing the Right Thing? Thinking through present and future job responsibilities

Presenter: Kathleen Niedert, MBA, RD, CSG, FADA, FAND, LNHA

Learning Objectives:

1. Understand standards of practice and regulations related to clinical practice- how are you staying current?

2. Applying the Code of Ethics when considering telehealth contracts

3. Analyzing and evaluating contract hours to ensure quality care and services are provided and reducing the potential for litigation

Performance Indicators: 1.1.6, 3.1.1, 7.1.3 – CEU 2

Note: This presentation does not quality for one hour of ethics credit

Level of the Lecture: Level 2

1:30pm-2:30pm – Iron Your Apron: Menu Planning Skills for Senior Living

Presenter: Mary Sell, MPA, RDN, LD and Julie Halfpop, RDN, LD

Learning Objectives:

1. Based on regulatory requirements, participants will identify 5 criteria that need to be met when planning menus for senior living communities

2. Participants will ensure that planned menus that are offered to residents in communities they work in are nutritionally sound and take into consideration the client choices, beliefs and cultural preference.

3. Share trends in menu and recipe development in senior living

4. Inspire resident and staff buy-in trying new features, techniques, and menu nuances

Performance Indicators: 1.7.5, 11.2.2, 13.2.1, 13.2.6 – CEU 2

Level of the Lecture: Level 2

2:30pm-2:45pm – Break/Refreshments

2:45pm-4:15pm – IDDSI: True Stories from a Speech Therapist, Dietitian & Dietary Manager

Presenters: Jennifer Howe, MA, CCC-SLP; Christine Jacobson, RD, LD; Dawn Peters, CDM, CFPP

Learning Objectives:

1. Understand the rationale and challenges of each IDDSI diet level from the perspective of the speech therapist, dietitian and certified dietary manager

2. Recognize how working with other disciplines and including hands-on competencies as part of ongoing training promotes a culture of quality and safety for individuals with chewing and swallowing difficulties

3. Gain experience of what IDDSI competencies may look like at your healthcare community

Performance Indicators: 4.2.7, 7.4.3, 13.2.7 – CEU 1.5

Level of the Lecture: Level 2

4:15pm-4:30pm – Closing Remarks

Total CEUs: 7.0

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