In this Spotlight, Ivan, a director of dietary specialty and food service, shares his journey from being a chef to becoming an NDTR. He discusses the importance of food service in long-term care facilities and the challenges of bringing culinary skills to the field of dietetics. Ivan emphasizes the significance of quality and cost in food service and the need for passion and high standards in the kitchen. He also highlights the importance of feedback and continuous improvement in providing nutritious and delicious meals to residents. Overall, Ivan’s story showcases the unique perspective and expertise that a culinary background can bring to the field of dietetics.
Takeaways
Food service plays a crucial role in long-term care facilities, and the director of dietary oversees not only the quality of food but also the overall care and well-being of residents.
Culinary skills and a passion for food can greatly enhance the role of an NDTR in food service, allowing for the creation of nutritious and delicious meals.
Balancing quality and cost is essential in food service, and sourcing fresh, locally grown ingredients can greatly improve the taste and nutritional value of meals.
Setting high standards and holding staff accountable are key to creating a culture of pride and passion in the kitchen, resulting in improved food quality and resident satisfaction.
Regular feedback from residents and continuous improvement are essential in providing the best possible dining experience and meeting the unique dietary needs of each individual.
