2022 Healthcare & Senior Living Expo

When

October 18, 2022
From 8:30 AM to 4:00 PM Central Time (US & Canada)

Where

Southeast Community College
8800 O St. Lincoln, NE 68520, Lincoln

Registration

August 15 - October 18, 2022
Ending at 4:00 PM Central Time (US & Canada)

Speakers

Registration




Documents

Continuing Education CEU Sessions
CEU Session Schedule, Class Descriptions, Learning Objectives, & CEU Credits

Location and Venue

Southeast Community College
8800 O St. Lincoln, NE 68520 Lincoln

  Driving Directions

Enter through the main The Career Academy (TCA) entrance on the East side of the building, Sysco signs will be out front to mark the entrance.

Schedule


8:30 AM  

GUT HEALTH: IMPORTANCE IN HEALTH AND HEALING

Margene Reno, MS, RDN
Regional Sales Manager

This session will review the differences between prebiotics and probiotics in relation to gut health. Including the mechanisms in the gut that help to maintain a beneficial environment for good health and healing. Nutritional recommendations to accomplish goals in challenging patient populations will be discussed.

9:30 AM  

NUTRITION AND BRAIN HEALTH

Nancy Barwick, MS, RDN, CD
Regional Dietitian

This presentation will differentiate cognitive decline, dementia, and Alzheimer’s disease and present current Alzheimer’s statistics. Lifestyle habits that can help maintain and improve brain health will be discussed. Several diets and foods that may lower the risk of cognitive decline and improve brain health will also be reviewed.

10:31 AM  
10:45 AM  

INFECTION PREVENTION IN LONG TERM CARE

Steven Lundberg,
Principal Chemist, Institutional Research & Development

Having the necessary infection prevention procedures in place is essential to creating healthy communities, delighted residents, and optimized operations. Infection prevention starts with a focus on cleaning, sanitizing, and disinfecting. These three steps are distinctly different and uniquely important throughout any operation. This session will focus on the importance of these steps in a food service setting and how to execute proper procedures to enable optimized operations with the goal of ensuring your residents safety and satisfaction.

11:45 AM  

VENDOR FAIR LUNCH & LEARN


A focused showcase of food and equipment supplies geared toward Healthcare and Senior Living communities.

1:15 PM  

CULINARY ROUND ROBIN FOODSERVICE SESSIONS - PART 1

Kayla Barnes
Senior Account Executive

Chuck Shrider
Regional Sales Manager

Dean Schwartz.
Produce Specialist

The Round Robin learning will take place in kitchen labs allowing for active learning. The topics will focus on kitchen efficiencies, automation, technology, food safety, foodservice math and labor pool management. 1. Identify ways to avoid deficiencies in the areas of sanitation and food safety. 2. Learn how product selection can increase labor efficiency. 3. Understand growing seasons and their effect on year-round availability and cost

3:00 PM  

CULINARY ROUND ROBIN FOODSERVICE SESSIONS – PART 2

Chef Alvy Lima
Corporate Chef

Chad Ridgway
Outside Sales Representative

Nate Sanford
National Sales Manager

The rule of five allows you to adapt and simplify your BOH operations by requiring fewer steps and ingredients needed to prepare high quality meals. The versatility of staple products can allow operators to reduce the number of pantry items they carry without having to compromise on their menu offerings. Additional benefits include the reduction of complexity in the kitchen, allowing for less labor to be required.