Event Registration

Dietary Conference – Fresh Ideas for Senior Dining

Program Description

This one-day conference is designed for dietary managers, dietitians and food service professionals working in long-term care who want practical ideas to strengthen both the nutritional and dining experience they provide to residents. The program will cover clinical nutrition strategies for older adults, including residents with dementia, along with documentation best practices to support quality care and regulatory compliance. Attendees will also explore emerging culinary trends shaping the future of senior dining and learn customer service techniques that can elevate mealtimes and improve resident satisfaction.

Through case studies, small-group discussions and real-world examples, participants will leave with actionable strategies they can implement immediately to enhance nutrition care, modernize menus and create a more resident-centered dining experience.

Location

BCG Education Center
Iowa Health Care Association
1775 90^th St.
West Des Moines, IA

Schedule

June 18, 2026
9:30 a.m. – 2:15 p.m.

9:00 – 9:30 a.m.                 Registration/Check-In
9:30 – 10:30 a.m.                Culinary Trends Shaping the Future of Senior Dining
10:45 – 11:45 a.m.                Service Matters: Elevating the Dining Experience in LTC
11:45 a.m. – 12:45 p.m.       Taste and Trend Showcase Lunch
12:45 – 2:15 p.m.                  Nutrition Care in Action: Practical Strategies and Documentation for LTC

Session Descriptions

Culinary Trends Shaping the Future of Senior Dining – Speakers: Julie Halfpop and Steve Tiezzi

Today’s residents have higher expectations for flavor, variety and dining experiences that reflect their personal preferences. This session will explore emerging culinary trends in long-term care, including the use of fresher ingredients, globally inspired flavors and seasonings, and menu concepts designed to appeal to the next generation of residents. Attendees will gain practical ideas for updating menus and enhancing meal satisfaction while maintaining efficiency and meeting nutritional requirements.

Service Matters: Elevating the Dining Experience in LTC – Speaker: Steve Tiezzi

Exceptional dining service goes beyond the food on the plate. This session will focus on customer service strategies that help create a welcoming, resident-centered dining experience. Attendees will explore ways to improve staff interactions, responsiveness and overall hospitality to increase resident satisfaction and make mealtimes a highlight of the day.

Taste and Trend Showcase Lunch

Enjoy a food show lunch featuring food vendors and broker partners offering samples of products and menu ideas designed for senior dining. This interactive lunch experience gives attendees the opportunity to discover new products, explore culinary trends and gather practical inspiration to enhance menus and dining programs in long-term care.

Nutrition Care in Action: Practical Strategies and Documentation for Long-Term Care – Speaker: Steph Johnson

Providing effective nutrition care in long-term care requires both sound clinical judgment and strong documentation. This interactive session will explore practical nutrition strategies to support older adults, including residents living with dementia, with a focus on common challenges such as poor intake, unintended weight loss, hydration concerns and mealtime behaviors. Participants will also review documentation best practices for registered dietitians and certified dietary managers to help ensure assessments, interventions and outcomes are clearly communicated and survey-ready.

Through small-group discussions and a case study, attendees will apply concepts to real-world scenarios and leave with practical ideas they can implement immediately to strengthen resident outcomes and regulatory compliance.

Continuing Education Credit

This program is approved for 4.0 contact hours for:

• NF administrators
• Assisted living managers
• Dietary
• Department heads
• Nurses

Registration Fees

Members:     $140 per person
Non-members:         $420 per person

Speakers

Julie Halfpop, RDN, LD, Director of Nutrition & Dining Strategies, Martin Bros. Distributing Co., Inc.
Stephanie (Steph) Johnson, RDN, LD, Owner, Sunset Nutrition Consulting
Steve Tiezzi, Corporate Chef, Martin Bros. Distributing Co., Inc.

Sponsored by: