Transcript Generated by AI 00:00 Hey, Mark Parkinson back with Park Place and 00:02 really excited today because we're going to talk with Healthcare Services Group 00:07 about solutions for dietary. 00:08 And I mean, this is near and dear to my heart because 00:10 Stacy and I, we could never get food right. 00:13 Healthcare Services Group, the option just didn't exist back then. 00:16 I wish it would have, but we're joined by Amber Pintar. 00:19 Amber is the national director of clinical services and nutrition 00:23 management at Healthcare Services Group. 00:26 Amber, welcome to Park Place. 00:27 Thank you. 00:27 I'm glad to be here now. 00:29 We really had a tough time with food and it's so important because every resident, 00:33 no matter what their acuity level is, they're judging you on the food everyday, 00:37 their families judging you. 00:38 But more important, it's very important to their lives. 00:41 You guys are in 2800 buildings with dietary, 00:44 which to me would be a complete nightmare, but I know you do it really well, 00:48 like a turnkey solution. 00:50 Most of them you're doing dietary in them. 00:52 When you approach a building, you know, how do you develop a plan for the 00:55 building? 00:56 Sure. 00:56 So with the number of accounts that we're in, we do have our core programs. 01:01 But when we're working with our clients and we're determining what their needs 01:04 are, it's important that we walk through the 01:06 center with them. 01:07 We talk to them about what their pain points are, 01:10 where they've historically missed the mark, as you would say, or you know, 01:14 where they really want to enhance their programs. 01:16 So we look at a number of things such as their kitchen layout, 01:20 their staffing patterns, if there's any staffing considerations 01:24 for the geography that they're in, and we really determine what's important 01:28 to them and we go from there. 01:29 So we can take one of our menus that we've already started with and really 01:34 base it on what their needs are so that we're working really as a partner with 01:39 them. 01:39 And you don't have like a one-size-fits-all program. 01:42 You give providers choices for different types of programs that they can have. 01:47 That's correct. 01:47 So just to be able to get in the door, if, if, you know, 01:50 there's a sense of urgency and timing, we do have our standard programs, 01:55 but we really work with our clients to determine, 01:57 do we want to enhance that to pull in a different, you know, 02:01 cultural population that's in the area? 02:04 Are they looking to add different menu options to, you know, 02:07 give a different elevation to the resin dining experience? 02:11 Or if there's financial considerations, are they looking for a consistent core 02:16 menu program that really is meeting regulatory requirements, 02:19 but also making the residents happy with foods that they would traditionally eat 02:24 at home? 02:24 And one thing I know you do, which is I know it's important to 02:27 residents, is that the residents usually have 02:30 choices, voluntary choices, etcetera. 02:31 Tell us a little bit about that. 02:33 That's correct. 02:33 We would say that our residents are our number one client. 02:36 They are who are trying to please everyday. 02:39 Food is such a personal experience and we have the privilege of feeding and 02:43 preparing meals for the residents in their home environment, 02:47 whether it's a short term stay for therapy or it's their long term stay for 02:51 the remaining time in their life. 02:54 We want to make sure that we're getting it right and that we're providing meals 02:57 and options that the residents would choose whether they're going to in a 03:00 restaurant or if they were in their own home. 03:02 So we do provide many different options that the residents are able to choose 03:07 from that balance their favorites and also a healthy, healthy alternative. 03:11 Yeah, I just know from all the years that we 03:13 spent with our residents, them having choices is so important to 03:17 them. 03:17 Now, it's more than just feeding people, which is important, 03:20 and it's a big part of the day for a lot of people. 03:24 This also fits into their wellness program. 03:26 Tell us about that. 03:27 Absolutely. 03:27 So our menus are built with many different therapeutic extensions so that 03:32 while we're waiting to individualize an approach for a resident, 03:36 we do have therapeutic diets for heart health, for diabetes, for renal disease. 03:41 But we also understand that nutrition is much more than three meals a day. 03:46 Nutrition directly determines how your body functions, 03:50 how your body heals from trauma, and also how your your body ages. 03:55 And conversely, we know that poor nutrition can lead to 03:58 very negative outcomes, especially with the at risk population 04:01 that we work with primarily in long term care. 04:04 So we know that when we eat good food, we feel good. 04:07 Now, even though you bring in an entire team 04:09 that solves the whole dietary problem, you also collaborate with the other 04:13 leadership in the buildings. 04:14 Tell us about that. 04:15 Sure. 04:16 So our Clinical Nutrition experts, we partner and work very closely with the 04:20 interdisciplinary team, which includes nursing, 04:22 the therapy partners and the speech therapist. 04:25 And really we monitor much more than just the food piece of it. 04:29 We're looking at medication and food nutrition interactions. 04:33 We're looking at the residents ability to feed themselves and if they need any 04:38 adaptive equipment, we look at lab results and we discussed 04:41 those high risk meetings. 04:42 So being involved in the interdisciplinary approaches is deeply 04:47 important to to Clinical Nutrition. 04:50 And what kind of results have you seen in, in the buildings that you're in? 04:53 We have developed many tools to be able to measure results. 04:56 It's a little bit subjective, right, because food is so personal to all of our 05:00 residents and our clients. 05:02 But we do have different tools where we can measure the the resident satisfaction. 05:07 We're monitoring that pretty much daily to see if we're hitting the mark for our 05:11 residents and providing menu options that meet their needs. 05:15 We're also looking at our survey outcomes. 05:17 We're looking at how are we doing when the Department of Health is coming in and 05:22 CMS is coming in, how are we performing? 05:24 And to ensure that we're ready for those, we also have metrics to ensure that we're 05:29 providing and meeting our clients expectations on a daily basis. 05:33 Amber, I wish you all would have existed in 1996 05:35 back in Kansas City because you could have solved a lot of headaches. 05:39 We would have loved to have partnered with you. 05:41 But thanks for all the work that you're doing in, 05:43 in so many buildings and thank you for your support at Park Place. 05:45 Absolutely, thank you and thank all of you. 05:47 I, you know, I think you really need to look at this. 05:50 Dietary is challenging and it's important not just to keep residents happy, 05:53 which it is, It's also important to keep them healthy. 05:56 So having this done by Healthcare Services Group is a really smart option 05:59 for a lot of you out there. 06:01 Thanks for watching this and thank you for your continued support at Park Place.
