Food Service & Nutrition - Spring 2017 - 23
INDUSTRY NEWS & CSNM NEWS
CSNM STUDENT COMPETITION
In 2016, CSNM's Board of Directors made an
aggressive effort to reach out to the students
enrolled in our accredited college programs.
As part of this initiative, CSNM hosted a
Student - Meet the Board Webinar in December
2016. This webinar was very successful with
over 30 students participating who asked our
David Lebert, CSNM
Board some excellent questions!
We were also very excited our first CSNM
Student Competition! After two years of planning, we rolled this out in 2016 to great success. As part of the
competition, CSNM offered free dual - Student Membership for all
students who participated! This project was a huge success and we
had 36 entrants from our colleges across Canada! With the positive
feedback this will now be an annual competition.
On behalf of CSNM's Board of Directors, we would like to
welcome all of our student members to the CSNM Community.
Congratulations to all who participated and the results of our
first CSNM Student competition:
5th Place - Barbara Warey - HealthcareCAN
4th Place - Christine Hoogkamer - Algonquin
3rd Place - Madison Grech - Fanshawe College
2nd Place - Gabby Marence - Fanshawe College
1st Place - Irene Kastner - George Brown
Irene will be attending the upcoming CSNM Conference and AGM
in Ottawa and will participate in Board of Director activities including attending our Director's Workshop, Annual General Meeting
and participating in our New Board Meeting.
Thank you to our wonderful student contingent!
PSNM/CSNM PROVINCIAL REPRESENTATIVE REPORT
PSNM has been working on several projects
this past term. They focused on providing
education that qualified for CSNM CE points,
at least one in each of the eight competencies.
This was achieved through the fall and spring
education days offered in the lower mainland,
also a tour of a local production plant.
While this benefits those that live in the
lower mainland, PSNM realizes that many of
their members are unable to attend these events due to where they
reside. Therefore PSNM is exploring different methods of providing all
members access to the educational events.
PSNM has hired a company to update and manage the PSNM
website and we are also looking at rebranding PSNM.
The President, Vice President and the CSNM BC rep have
been invited to attend National Structure Summit meeting in
June 2017 to discuss Chapter Relations.
PSNM continues to build our relationship with their members,
Langara College and the many suppliers that support them throughout the year.
ASNM/CSNM PROVINCIAL REPRESENTATIVE REPORT
As Canada celebrates its 150 year anniversary, consideration of
what our industry may have looked like resonates.
The harsh reality of hospital kitchens in the early 1900s was
blocks of ice and coal stoves. Vegetable peelers were considered
new technology. Most often it was not cooks preparing meals
for patients, but rather superintendents and housekeepers.
About the time of Canada's Centennial in 1967, mobile food carts
and conveyor belts were introduced. Regional food habits were being
recognized as important components of recovery. By 1970, there
were predictions of convenience foods for different diets due to
rising costs and staffing shortages. Creation of ingredient control
centres (ICCs) offered advantages of cost savings and control of
waste. Menus in the 1970s were also introducing comforting favourites such as veal cutlets, macaroni and cheese and baked ham.
As our industry evolved into the new millennium, patient choice
increased further and some introduced a room service style of
Tracey Christensen, CNM, AB Rep CSNM, is the
Alberta Rep for CSNM and currently works as
Manager, Provincial Culinary Teams for Alberta
Health Services. She is an active supporter and
committee member of AHS's Enhancing the Patient
Meal Experience (EMPE).
menu ordering much like that of a hotel. The assumption that a
patient should simply accept what was provided on their tray was
replaced with multiple choices in even complicated dietary restrictions. Healthier options appeared using sustainable ingredients. Our
kitchens today employ trained personnel and use modern heating
methods such as induction. Our diet offices are computerized.
What hasn't changed in 150 years is the care and respect for the
patient and, at heart, skillful menu planning remains the foundation.
Nutrition Managers of Alberta congratulate Canada on its 150th year!
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