Food in Healthcare
CMTF formed a Food in Healthcare Working Group in early 2018 with the aim to address malnutrition through research, advocacy, and interdisciplinary collaboration on best practices for hospital foodservice. The working group is comprised of Food Service Directors and Clinical Nutrition Leaders.
Hospital Foodservice Standards and Practices to Prevent Malnutrition
Speakers: Heather Fletcher RD and Janice Sorensen PhD
Evidence-based hospital foodservice standards will help to ensure that food is an effective first line of defense to prevent and treat malnutrition. Current standards and practices are shared and next steps towards the implementation of Canadian standards are discussed.
Reframing Healthy Food in Health Care
The question of what qualifies as “healthy” food is highly contested in health care and beyond. This webinar from August 2018 offers varying perspectives from four thought-leaders on how hospitals and health care facilities can lead the charge in expanding the definition of healthy food, to better serve people, patients, and planet. Panelists (Kelly Gordon, R.D Six Nations Health Services; Diane Imrie, Director of Nutrition at the University of Vermont Medical Centre; chef Joshna Maharaj, Take Back the Tray; and Dr Janice Sorensen, Langara College) explore ways to better connect food and health through the patient meal experience, food service operations, food environments, and making connections from health care settings into community.
Educational recordings from past CMTF / Canadian Nutrition Society webinars and events may be accessed through the Canadian Nutrition Society Education Portal.