NACC Training & Development Forum – Incorporating the CaterCare Expo

1153-NACC-2018-LOGOTaking place at the East Midlands Conference Centre, 3-5 October 2018, attend this year’s event and you will gain cruicial knowledge on the new IDDSI framework, hear the latest advances in the field of nutrition and hydration, learn new mealtime techniques for those living with dementia and dispel the myths surrounding food allergens. Add to this our expert main stage speakers, amazing cookery demonstrations and suppliers exhibiton and you can’t fail to leave with knowledge and ideas to improve the catering provision for your residents.

Why not start your experience by joining us the Wednesday afternoon for lunch then take part in our one-to-one meetings where you’ll meet with a range of care catering suppliers. That evening join us for a fun and relaxed networking dinner, a great way to bulid relationships ahead of the main business day!

Dr Ben Hanson, Senior Lecturer, UCL Mechanical Engineering, University College London
“The International Dysphagia Diet Standardisation Initiative “

benhansenDr Ben Hanson will explain the IDDSI framework and how it’s relevant to the UK at this time, with the British Dietetic Association (BDA) and the Royal College of Speech & Language Therapists (RCSLT) supporting its adoption through 2018-19, in consultation with the NHS across the UK.

The framework involves practical and inexpensive methods for testing each food and drink level using “tools” such as forks, spoons, chopsticks, fingers and a commonly-available 10 ml syringe. The workshop will involve practical hands-on sessions to measure food & drink products (including thick milkshakes & puddings).

Sophie Murray, Head of Nutrition and Hydration, Sunrise Senior Living
The Nutrition Continuum: Meeting the Basics and Advances in Nutrition in health and social care

sophie-murraySophie Murray will share some emerging studies and the field of nutrition and healthcare, but not before she has covered some simple tips on meeting the basics in a service led industry.

Where residents and service users drive menus, our intelligence behind them is crucial to meet preferences and needs as well as nutritional requirements. Main meals, snacks and 24 hour provisions will be covered in this session.

It will be an interactive session covering nutrient groups and focusing particularly on those which can be harder to incorporate without the right knowledge including fibre and Vitamin D.

In a field where we do not always know fact from fallacy, this will openly address some of the confusions.

Sophie will share some recent projects that she has been involved in, notably with other health professionals including NHS GPs.

Jacqui McPeake, Allergen and Catering Management Specialist
“Raising Awareness of Allergens”

jacqui-mcpeakDid you know? A recent study found that 24.8% of residents in care homes (average age 77) tested positive for food allergies after skin tests.

Jacqui will be delivering an interactive session on everyday food items used in your kitchen, this engaging session will show how difficult it can be to identify allergens without being labelled correctly. Discover the truth in the myths surrounding food allergies.

Jo Bonser, Managing Director, Health Care Services UK
“Improving dignity at mealtimes for those with dementia”

jo-bonserAn energetic and engaging interactive workshop. Jo has worked in the care industry for nearly 30 years. She has personal experience of achieving great results improving her Mum’s health and wellbeing, her mealtime experience, her dignity, independence and ultimately saving her life. This workshop will give you practical and proven techniques to take back and implement in your care establishment to help improve the mealtime experience for your residents.

 

QCS

 

 

Fusion

 

 

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CHSA

 

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