Moving on to 2010, OSNM board of directors will continue to step forward and work for the organization. Click here to download OSNM's Goals and Initiatives for this year. These initiatives will continue to be a priority on our agenda as directed by Membership.
What's New
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To contact your Executive and Board Members click here or visit the About OSNM section of the website.
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The Fall issue of The Trillum is now available. Login to the member area to download your copy.
Calendar of Events
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March 18th, 2010Hearthstone by the LakeBurlington, ON
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April 25th, 2010Toronto,
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April 30th, 2010River Garden InnStratford, ON
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May 7th, 2010Sudbury,
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May 20th, 2010Mississauga Convention centreMississauga, ON
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June 7th, 2010Westin Harbour Castle HotelToronto, ON
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June 17th, 2010Saskatoon, SK
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September 30th, 2010Best Western Lamplighter InnLondon, ON
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October 19th, 2010Hilton Suites Toronto/Markham Conference CentreMarkham, ON
Latest News
03/09/2010 - 15:19
Notice of the Minister of Health and Long-Term Care
NOTICE OF PART 2 OF THE PROPOSED INITIAL DRAFT REGULATION - Long-Term Care Homes Act, 2007
Click here to download Initial Draft Regulations for LTC Homes
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01/26/2010 - 11:20
Food Service Awareness Week (February 8-12, 2010)
Food Service Manager's Day (February 10, 2010)
Let us celebrate... Food Service Awareness Week and Food Service Manager's Day
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09/28/2009 - 12:07
The Ontario Long Term Care Action Group (OLTCAG) of Dietitians of Canada believes that the mandated hours for Food Service Workers in Ontario's Long Term Care (LTC) Homes must be increased in order to effectively provide high quality, safe, nutritious food to Residents living in these Homes. Dietitians of Canada (DC) is the professional association representing Registered Dietitians (RDs...
08/28/2009 - 12:12
Resident preferences are important to consider when developing menus. High quality, palatable food that is culturally appropriate is necessary for providing person‐centred care in long term care homes. Very little information is available on the menu planning process and any barriers or challenges to planning high quality menus. This exploratory study was completed in 2009 to describe the menu... 
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