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CEU Opportunities

Need CEU credits, look here.


A well-trained staff is your most important asset
With regulations and standards of practice in constant flux, managing nutrition and food service operations for older adults is a real challenge—a good reason to purchase one of BSN Solutions’ continuing education useful training tools. Our products will increase your staff’s effectiveness, efficiency and compliance, while providing opportunities for them to grow personally and make greater contributions to your company mission.

The Inside Scoop on Informed Choice: Earn Six CEUs
The Inside Scoop on Informed Choice: A Step-by-Step Guide to Liberalizing Diets

The Inside Scoop on Informed Choice: A Step-by-Step Guide to Liberalizing Diets focuses on how to discuss and document a resident’s decisions when it comes to what, when, and where they want to eat. Using our proprietary documentation tool for self-directed dining care plans, care providers can ensure that the care plans they write will satisfy the regulations for informed choice while protecting themselves from possible litigation and citations.

Earn 6 CEUs (CEU credit available for ALF Administrators, Dietitians, Diet Technicians, Dietary Managers) as you complete the following learning objectives:

  • Create self-directed care plans, step-by-step, using the forms in this guidebook.
  • Define and apply the New Dining Standards in current food service operations.
  • Describe the 5 elements of a QAPI framework as they relate to dining practices.
  • List the clinical benefits and alternatives to commercial supplements.

The Inside Scoop on Informed Choice gives continuing care communities the latest evidence-based information and carefully considered forms to document and create individualized care plans that improve the lives of the people in their care — as well as safeguard the community from legal action and citations stemming from a resident’s right to refuse treatment.

The Inside Scoop on Emergency Readiness eBOOK: Earn One CEU
The Inside Scoop on Emergency Readiness eBOOK

Benjamin Franklin once said, “If you fail to plan, you are planning to fail.” Truer words have never been spoken when it comes to dealing with an emergency at your long-term care community.
Having a plan in place to keep food services running in the event of an emergency is not only sound advice, it is essential to keeping your community well-fed and hydrated.

Earn 1 CEU and will make your life easier in the event of an emergency.

  • Review what you need to get your community ready in the event of an emergency.
  • Determine how much water your community needs to keep everyone hydrated when things go south.
  • Inventory much food and drink your community has on hand, and how much more you need to stock up properly in the event of an emergency.
  • Identify the tools and supplies you need to prepare for the worst.
  • Learn effective ways to reduce the risk of food-borne illness.

This manual is chocked full of tools you can use right away to ensure your readiness and the safety of your residents. It includes an Emergency Food Supply spreadsheet that you can easily use to plan and track food, water and service supplies.

The Inside Scoop on Nutrition and Food Safety for ALFS eBOOK: Earn Two CEUs
The Inside Scoop on Nutrition and Food Safety for ALFS eBOOK

Nutrition and food safety is important for everyone, but it’s especially important for the aging people in your care. As we age, the changes our bodies undergo make us more susceptible to food-borne illness or food poisoning. Since food-borne illness can be serious, or even fatal, it is important for you to know and practice safe food-handling methods to help reduce your risk of getting sick from contaminated food.

Earn 2 CEUs (dietitians, CDMs) as you complete the following objectives:

  • Review the nutrition and hydration needs of the older adult. Explain the general nutrition requirements and dietary guidelines according to the Florida Administrative Code Dietary Standards 58A-5 and Florida Food Hygiene Rule 64E-12.
  • Identify what makes up an acceptable state-regulated ALF menu and show how to implement menu substitutions.
  • Outline the major causes of food-borne illness.
  • Recognize examples of cross contamination in a food service system and demonstrate what can be done to prevent them.
  • Demonstrate effective methods of hand washing.
  • Understand how time and temperature controls can help prevent food-borne illness
  • Maintain the safe handling of food throughout the process of delivery, storage and service.

Don’t wait until you’re dealing with citations, up your game right now and make your residents dining experience as safe as possible.

Contact us today
We’re here to help in the ongoing challenges of person-directed dining so you can be confident you’re in compliance with current Standards of Practice as well as CMS regulations and guidance.

Contact Us Today!

The Inside Scoop on Informed Choice uses easy-to-understand workflow processes and forms designed to unify existing procedures and paperwork. It promises to make training staff and other professionals easier and to create a community where person-directed dining is the standard.” – Dr. John Potomski, Jr., DO – Past President Florida Medical Directors Association

Food for thought

True or False? Decaffeinated coffee should not be served to the older adult who is at risk for dehydration

False: Research shows this is not true, unless more than 500-600mg caffeine a day is ingested. (5-7 cups of coffee) Although caffeine can cause frequent/urgent urination with slight diuretic effect, the overall volume of water consumed, will make up for the small loss. {Mayo Clinic}

  • 8-ounce cup of average coffee = 100 milligrams
  • Black Tea (8 ounce cup) = 40 milligrams
  • Green Tea (8 ounce cup) = 20 milligrams