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07/21/2011 - 23:06

On April 1, 2011 the Ministry of Health and Long-Term Care announced a new policy which outlines the funding approach for the Level-of-Care (LOC) per diem paid to a licensee for each Long-Term Care (LTC) home.

The Ministry advised that a $0.82 one-time increase, $0.69 to the Other Accommodation envelope and $0.13 to Raw Food, will be provided for the period July 1, 2011 to June 30, 2012...



04/11/2011 - 10:34

The 2011 Spring Symposium was held in Kingston on April 8, 2011. To view or download the presentations, please login to the "Members Only" area.



03/04/2011 - 15:05

The Ontario Association of Non-Profit Homes and Services for Seniors (OANHSS) is pleased to provide you with a copy of OANHSS' paper titled The Professional Care Team In Long Term Care: A Discussion Paper. To read the discussion paper, please login to the "Members Only" area.

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First developed in 2000, the paper has been revised to update some of the...



01/31/2011 - 19:14

The OSNM Education Day was held on Jan 26, 2011 in London, ON. The agenda included the following key topics:

  • Caring Cuisine... Your Puree Solutions by Karolin Otto, RD
  • Cook's Qualifications - New Ministry Standards by Tracy Jones, BA, CCC
  • Achieving Nutrition Care Best Practices Using RIA MDS 2.0 by Soo Ching Kikuta, Project Manager Implementation LTCH CAP
  • ...


10/14/2010 - 00:05

Food Service Awareness Week (February 7-11, 2011)
Nutrition Manager's Day (February 9, 2011)

February 7-11, 2011 has been designated "Food Service Awareness Week". This week applauds food service managers and other members of the foodservice team for their hard work and dedication on the job. This...



07/02/2010 - 15:25

The MOHLTC is receiving a high volume of questions related to the Act and Regulation. The early promise for a two-week turnaround with answers is now unlikely to be met. OANHSS has been pressing for a response to all questions to the extent answers can be provided. The MOHLTC has indicated it will not be able to answer questions that require an interpretation.

At our request the...



Education for Food Service Industry

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