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This week, Rayna Neises, your host, speaks with Toni Fisk. Toni has been in the food and hospitality industry for over 35 years and is now an author. She is also a professional speaker with multiple dementia certifications as an educator and trainer working with professional care partners and family members. As a Certified Dietary Manager and a Senior Living Dining Operations Consultant, she has a deep commitment to education and enlightenment in the care of persons living with dementia. Toni shares the following insights:
- (5:13) If you engage the person and have them participate in the menu selections, it makes for a happier person.
- (6:00) They want something that tastes great, has a nice texture, the hot food is hot and the cold food is cold, and it is served on time.
- (8:10) Part of working with our elderly is understanding them, their roots, and their upbringing.
- (10:00) Regardless of the presentation (pureed, soft, ground, fine dice), we can still have flavorful food.
- (14:00) People need to change their mindsets about how they interact and behave with people living with dementia.
- (15:14) Check the environment:
- A wheelchair should go underneath the table
- Check the placement of plates and bowls
- Notice any tremors
- Utilize nice clothing protectors
- Keep the volume on tv and radio down
- Reduce idle chit chat
- (19:00) Need to make mealtime a successful activity for them to eat.
- (21:52) Toni’s book, Dining with Dignity: Unlocking the Mystery of Dementia and Dining, is available on Amazon and Barnes and Noble. You can contact Toni directly through her website at www.dinnerwearhc.info
- (23:15) No Regrets: Hope for Your Caregiving Season is turning 1! A walkthrough is starting on June 6th. There is still time to sign up at www.aseasonofcaring.com
