Malnutrition Champions as Agents of Change


Date and Time: Tuesday, October 5, 2021, 12:00 - 13:15 ET

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Speakers:
Heather Keller, RD, PhD -Schlegel Research Chair in Nutrition & Aging, Schlegel-UW Research Institute for Aging, University of Waterloo
Stephanie Cox, BSc. RD Alberta Health Services Central Zone Rural Lead and Clinical Dietitian, Rocky Mountain House Health Centre
Sonya Boudreau, Msc, PDt, Clinical Dietitian, Nova Scotia Health Halifax
Katie Genge, BASc RD, Geriatric and Oncology Rehabilitation, Juravinski Hospital and Cancer Centre, Hamilton Health Sciences, ON 

Description:

Dietitians, clinical nutrition managers and other leaders have been championing malnutrition care in Canadian hospitals. Using the example of More-2-Eat and other initiatives, this session will review success indicators for implementing improved malnutrition care practices and draw on the lived experience of dietitians who have improved care in their hospitals and regions.

Learning Objectives:
By the end of this webinar the audience will be able to:

  1. Describe success indicators for improving malnutrition care in Canadian hospitals
  2. Reflect on the experiences of dietitians from across Canada on how to improve malnutrition care practices
  3. Relate the examples provided to their own experience

Moderator: Heather Keller, RD, PhD -Schlegel Research Chair in Nutrition & Aging, Schlegel-UW Research Institute for Aging, University of Waterloo


Speaker Bios:

Heather Keller RD PhD is the Schlegel Research Chair in Nutrition & Aging at the Schlegel-UW Research Institute for Aging and University of Waterloo. She is an internationally recognized expert in geriatric nutrition, assessment, and treatment.  Research areas are focused on nutrition risk and malnutrition identification and treatment across health care sectors; improving nutrition care in hospital; self-management and using screening in the community to improve nutritional status; institutional food and promoting and improving food intake, especially for vulnerable older adults, including those living with dementia. Professor Keller has led several national research and knowledge translation projects and published over 200 peer-reviewed articles and translates much of this evidence into practice with tools and resources. She is past chair/co-chair (2009-2018) of the Canadian Malnutrition Task Force and currently leads the Primary Care working Group of CMTF.


Stephanie Cox, BSc. RD is the Rural Lead for Central Zone Nutrition Services with Alberta Health Services.  She also works as the clinical dietitian at the Rocky Mountain House Health Centre where she covers Acute Care, Outpatients and Home Care in the area. Stephanie is a passionate advocate of malnutrition and a huge supporter of AHS’s Time to Eat and MedPass Initiatives.  She has spearheaded Lived Experience events to promote change and protect meal times locally at her site and more broadly throughout the zone. Thanks to Stephanie’s efforts, malnutrition is now included in the orientation of all new staff and students working at the Rocky Mountain House Hospital. She sits as a valued member of the provincial AHS Meals Matter Committee.

 


Sonya Boudreau, Msc, PDt, Clinical Dietitian is a clinical dietitian at the QEII Health Sciences Centre in Halifax, Nova Scotia.  She currently works in general surgery and will also be supporting the roll-out of the INPAC model to various sites across Nova Scotia in the Fall.  Sonya has worked with the team on her unit to increase awareness of the importance of identifying and treating malnutrition.  

 

 


Katie Genge, BASc RD - is the clinical dietitian for Geriatric and Oncology Rehabilitation Programs at the Juravinski Hospital. She is the co-chair for the Malnutrition Working Group that was created to raise malnutrition awareness and implement INPAC across Hamilton Health Sciences hospitals. She has been a strong advocate for combating malnutrition in inpatient populations. Katie continues to strive towards having every patient screened for malnutrition to be connected with dietitian services in the community upon discharge from hospital. 

 


 

 

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