The event is free to attend and runs from 8:30am until 12:00pm.
Learn about the importance of nutrition for healthy aging and how Ontario agri-foods can be acquired and used to create texture-modified foods for older adults in long-term care (LTC). Preparation guidelines and best practices resulting from a University of Guelph research study will be provided to each participant.
Nutrition managers, food service staff in LTC, health professionals working with older adults, academics, students, and older adults interested in local foods.
- The Challenge and Opportunity of Meeting Nutritional Needs of the Older Adult Population, Heather Keller, PhD, RD, FDC, Schlegel Research Chair in Nutrition & Aging, University of Waterloo
- In-House Pureed Food Production: Current Practices and Future Improvements, Nila Ilhamto, MSc Candidate, Food Science, University of Guelph
- The Real Dirt on Farming, Heather Hargrave, Program Coordinator, Farm & Food Care
- From our Fields to Your Table - Local Foods to Health Care Facilities, Jane Dummer, RD, Project Coordinator, Local Foods to Health Care Facilities Project
- Ontariofresh.ca: Sourcing Local Foods Online, Megan Hunter, Communications Manager, Friends of the Greenbelt