"It's a privilege to care for people as they get older,” says Dan Villamere, Director of Support Services. “It's rewarding and meaningful work that we get to do here. It’s different from just serving them [food] – it’s how we care for them.”  

Imagine making a dinner for your extended family – each person has likes, dislikes, allergies and foods they’re craving. You plan the meal, get fresh groceries and get to work, creating nourishing food for your loved ones. Now imagine doing it every day, three times a day, for 350 people – it’s certainly no small feat! 

At Kensington Health, we take our responsibility to nourish the people who live at the Gardens, our long-term care home seriously. Our teams deliver fresh food to fourteen separate dining rooms, as well as directly to many residents in their own rooms. 
 

To make it happen, the Nutrition Services team focuses on more than just the food itself – they focus on the person they’re serving. We take into account their cultural dietary needs, likes, dislikes, and even where they like to sit in the dining room. Food is so much more than a way to nourish the body, a good meal can turn your day around. It’s just one of the many ways our teams care for the people we serve.

Gathering Feedback from Residents

To make sure the meals are meeting their needs, the Nutrition Services team gets feedback directly from the people they serve. Caden Kawenski-Laita, Manager of Nutrition Services, explains that the team meets with the Food Committee made up of those who attend the Residents' Council meetings every month.

“But the real magic happens table-side,” she says.

Team members rotate through each dining room and chat with residents during meals. This helps them gather feedback on food while it’s top-of-mind and residents feel at ease.

"Residents might say the pizza yesterday was too tough to eat,” Caden explains. “So, we pivot and recommend alternatives, like cutting up the pizza into small bite-size pieces before serving.”

Putting together the menu is like putting together a puzzle, involving a lot of creativity, testing, and adjustment based on feedback. In addition to those receiving the regular seasonal menu, there are currently fourteen people who require personalized menus due to allergies, preferences or cultural reasons. Getting to know all those unique needs is a fun challenge. 

"I've developed relationships with the residents, some for the past ten years. When I look at menu items, I remember individual stories, like how Margret can't stand apricots due to a bad experience at boarding school," Caden says.

Offering Options and Choices

Our regular menu offers two choices for each meal. The team has an additional three backup options someone could choose instead, like sweet and sour chicken, cheese omelets or macaroni and cheese.

Sometimes a newly introduced menu option gets mixed reviews. For example, half of the residents really enjoyed the cold cucumber and tomato gazpacho, and half did not. As a compromise, it will be served as an option during summer barbeques this year.

"Long-term care homes are evolving with each new resident's arrival. Whether that means more diversity of cultures, or changes in dietary concerns or preferences, we learn from the residents and adapt our services for the future," says Dan, Director of Support Services.

Designing a Positive Dining Experience

Just like in a restaurant, the environment is an important part of the dining experience in long-term care. That’s why the team strives to create comfortable and home-like dining spaces. Seating charts consider dietary needs, level of eating assistance needed, allergies, and how well-suited tablemates are to one another. "If someone has been sitting somewhere for ten years, moving them requires careful discussion," Caden explains.

All of these factors are carefully considered, and they add up to a personalized experience the team hopes makes each person feel valued. "It's a privilege to care for people as they get older,” Dan says. “It's rewarding and meaningful work that we get to do here. It’s different from just serving them – it’s how we care for them.”