Connecticut Dietitians in Health Care Communities Spring Meeting Friday, April 24, 2015 Water’s Edge Resort & Spa 7:45 – 8:30: Registration. Door prize for those who sign in by 8:20 a.m. 8:30 – 8:35: Opening Remarks. 8:35 – 9:35: Current topics in food and agriculture: “The Pros and Cons of Raising and Eating Grass-fed Beef” and “Pediatricians tell us not to let our children consume raw milk and milk products. Why? Are there any potential benefits?” By Amy Safran, PhD We will discuss some of the issues that surround the grass-fed beef debate including: animal welfare, animal health, corn subsidies in the US, antibiotic usage in beef animals, possible benefits to human health and sticker shock for beef at the grocery store. Pasteurization, in some way or another, has been utilized in milk processing to increase shelf-life and to decrease pathogens for hundreds of years. The current debate focuses on the loss of certain potentially beneficial components of milk that are destroyed following pasteurization. How do the benefits from years of tuberculosis prevention, as well as other ailments, stack up against possible advantages of raw milk/milk product consumption? 9:40- 10:40: Food Safety and Sanitation in Skilled Nursing Facilities 10:40-10:55: By Annette Giuliano, RD F-tag 371, Sanitary Conditions, food safety and the three primary ways food becomes unsafe in institutional kitchens will be reviewed. In addition, we will learn ways to write and implement a plan of correction for a state survey deficiency. Nutrition Break & Visit Exhibits 11:00-12:00: Swallowing Disorders From the FEES Perspective Jennifer Rucci, MS-SLP Swallowing consists of 4 phases, which work together to ensure the food we see on our plate is delivered to our digestive system for proper nutrition and hydration. Unfortunately medical complications can often times cause deficits to occur along this passage requiring the need for intervention from a Speech and Language Pathologist. We will briefly discuss the oral and pharyngeal phase deficits that occur in dysphagia and how instrumental evaluation provides valuable information for treatment and management of the disorder. Noon – 12:45: Lunch Buffet 12:45-2:45: Hopsice & Palliative Care By Nina Tiglio Ruckes, RD, CD/N, Sylvia Van Heerden, RN, BSN & Mara Brosler, LCSW Professionals from The Connecticut Hospice will be discussing care at the end of life. Tina will explain the rationale for decreased food and fluid needs and suggest some responses to the question “Is my loved one going to starve to death”. Sylvia will discuss the principals of hospice care and the differences between hospice and palliative care. Finally, the social and emotional needs of the hospice patient, family members and staff caring for the end of life patient will be reviewed. 2:45- 3:00: Closing Remarks & Evaluations Amy Safran, PhD Dr. Amy Safran received a Bachelors degree in Animal Science from the University of Connecticut in 1994. She then pursued graduate training at the University of Missouri and completed her Master of Science in Animal Science in 1996 as well as earned her Ph.D. in 2000. She has since served as an Adjunct Faculty member at William Woods University, Keene State College, and Middlesex Community College. Dr. Safran joined the Department of Animal Science at UConn in August 2012 and teaches Animal Nutrition, Genetics, and a Sustainable Animal Management course. Annette Giuliano, RD Annette received a Bachelor’s degree in Dietetics with a minor in Biology from St. Joseph College in 1991. She has 24 years of experience as a Registered Dietitian. She has worked at hospitals and health centers, holding titles including Director and chief Clinical Dietitian. Her experience ranges from acute care to sub-acute care, to long-term care, out patient dialysis units and outpatient care. She currently is Director of Nutritional Services for Apple Health Care and is responsible for the oversight of all aspects of food service operations and medical nutrition therapy in 26 LTC/rehab centers. Responsibilities include; menu/program development, budgetary controls, order guide development, safety and sanitation, regulatory compliance for both food service and clinical dietetics, enhanced dining experience for LTC and short term populations, developing and maintaining partnerships with manufacturers and vendors, coordinate catered events for marketing of Apple Rehab, development of policy and procedures, individual outpatient counseling, panel discussions, group teaching and instrumental in culture change and point of service dining. Jennifer Rucci, MA, CCC-SLP Jennifer Rucci, MA, CCC-SLP graduated from the University of Connecticut in 2011 with a Masters Degree in Speech Language Pathology. She has worked for Swallowing Diagnostics and All Star Therapy since 2011, becoming a FEES specialist in 2012. Since becoming a FEES specialist Jen has received certification in Lee Silverman Voice Treatment (LSVT) for Neurogenic voice disorders and Vital Stim for strengthening of pharyngeal musculature for swallowing. Jen is an active member of the Connecticut Speech and Hearing Association, and is involved in the Medical Speech Pathology subcommittee. She has worked across multiple medical settings including, Hospitals, Homecare, Group Homes and Skilled Nursing Facilities. Nina Tiglio Ruckes, RD, CD/N Tina received her Bachelor of Arts, Biology from Brown University and a Master of Public Health from the University of North Caroline Chapel Hill. She has been a Registered Dietitian since 1980. Previous positions include WIC Director, Public Health Nutritionist, Director of the Dietetic Technician Program and Gateway Community College and RD at the General Clinical Research Center at Yale New Haven Hospital. Tina has been the inpatient and home care RD for The Connecticut Hospice since 1995. Sylvia Van Heerden, RN, BSN Sylvia Van Heernden, RN, BSN is the Director of Quality Control for The Connecticut Hospice, Inc., and has over 15 years of experience in hospice and palliative care, since her education in South Africa. Mara Brosler, LCSW Currently a social worker at the Connecticut Hospice in Branford CT, Mara has also done clinical work in medical hospital, geriatric psychiatry, and mental health clinic settings. She has trained BSW and MSW students, and, together with her nursing colleagues, has provided Hospice related in-services at various Extended Care Facilities on subjects such as Nutrition and Hydration at End of Life; Hospice 101; Hospice Care and the Dementia Patient; and Working with the Challenging Family and Patient. These talks have addressed both the psychosocial and the cultural aspects of these issues.