Leadership Centre

Supporting leadership capacity building within Ontario.

Leadership Centre website

Enhancing leadership competencies, facilitating thoughtful discussion and examination of leadership issues for public health professionals.

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Community Food Advisor

Promoting safe and nutritious food selection, preparation and storage practices.

Community Food Advisor website

Community Food Advisors work in their community to improve and promote safe and healthy food selection, preparation, and storage practices.

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Public Health and You

Your questions about public health answered...all in one place.

Public Health and You website

Learn about why public health plays a vital role in ensuring the health of communities across Ontario!

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Ontario Public Health Association

Committed to improving the health of Ontarians.

OPHA website

Since 1949, OPHA has served as a catalyst for development in the Public Health sector.

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Nutrition Resource Centre

Credible public health nutrition at your fingertips.

Nutrition Resource Centre website

Strengthening the capacity of health professionals across all care settings and in all communities across Ontario.

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Making the most of mealtimes in long-term care

Making the most of mealtimes in long-term care

Moving into long-term care often comes with a lot of changes, and for many residents, mealtimes no longer feel like home.  Given the importance of mealtimes to quality of life, improving the dining experience for long-term care residents is paramount. The Agri-food for Healthy Aging (A-HA) program (part of the Schlegel-UW Research Institute for Aging) is actively exploring this issue.  A-HA research scientists Dr. Heather Keller and Dr. Lisa Duizer are researching mealtimes in long-term care to develop strategies that not only improve nutrition but also promote well-being and quality of life. In this webinar, you will learn about promoting nutrition and enhancing the mealtime experience for long-term care residents.


·      Super Menus: Optimizing nutrition in long-term care (Lisa Duizer)
·      Making the Most of Mealtimes: Current evidence and strategies for enhancing mealtimes in long-term care (Heather Keller)

Learning objectives:

·      Learn about “super menus” - a developing strategy to enhance long-term care menus and optimize nutrition.
·      Hear the results from a national research project exploring the key factors affecting food intake and the mealtime experience in long-term care.
·      Learn about relational dining and how to enhance the mealtime experience for long-term care residents.  

Heather Keller RD PhD is the Schlegel Research Chair in Nutrition & Aging at the University of Waterloo. Research programs cross the continuum of care and are focused on improving the nutritional status and food intake of older adults. As Chair of the Canadian Malnutrition Task Force (CMTF), Heather leads an interprofessional team mandated to promote the prevention, detection and treatment of malnutrition in Canada. Current projects include More-2-Eat, an implementation project designed to advance nutrition care practices in hospitals. Heather also leads the Making the Most of Mealtimes (M3) research group and a recently completed prevalence study identifies multifactorial determinants of food intake in long term care. Interventions to improve food intake for residents is also underway. Diet resilience focused on self-management and nutrition education for vulnerable adults in the community is her third area of research.  
Lisa Duizer PhD is an Associate Professor in the Department of Food Science at the University of Guelph. She has an undergraduate degree in nutrition and a Master’s degree in Food Science from the University of Guelph as well as a PhD in Food Technology from Massey University, New Zealand. Lisa's research interests focus primarily on sensory aspects of food, an area she has worked in for 20 years. She is a member of the Agri-Food for Healthy Aging research group where her projects involve improving the sensory and nutritional properties of foods for older adults. She has characterized pureed foods for individuals with dysphagia with the aim of finding strategies to improve their sensory and nutritional properties and is collaborating on a project to improve food intake of older adults in long term care.

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