dietary department is headed by Certified Dietary
Manager, Scott Schoenborn, CDM,CFPP.
We have a consultant dietitian, Dale Schmeisser, PhD,RD,
who visits the facility at least once a month to address
any dietary concerns that arise. Also working within
this department are Dietary Managers, Heidi Bociek,
CDM,CFPP and Roxane Vary, CDM,CFPP.
Feel free to give Scott, Heidi or Roxane a call with
any of your dietary concerns at 906-874-1150.
are many other dietary employees in the department
including cooks, dietary aides, cold prep people and
a baker. The dietary department is responsible
for putting out three nutritious meals plus nourishments
for 200 residents on a daily basis. They also
provide employee meal trays which are purchased for
the lunch and supper meals. Some days as many
as 65 employee trays are served. The dietary
department prepares over 25,000 meals a month which
means over 270,000 meals a year.
are two menu cycles, a four-week spring-summer menu
cycle and a five-week fall-winter menu cycle.
These menus are broken down into daily spread sheets
which include all the therapeutic and mechanically
altered diets used in the facility. Substitutions
are available for residents who do not like what is
on the regular menu each day and each resident has
the opportunity to select choices regarding their
diet. The dietary department also takes care
to provide nourishing snacks for those residents whose
diets require it or who request it. There is
a baker on staff that prepares many home-made desserts,
rolls, sweet breads, cookies, etc. to make the menus
meals are provided for holidays, ethnic days, special
parties and events and picnic days. During the
spring-summer menu cycle, we grill out on a weekly
basis and monthly residents have the opportunity to
take part in planning a special resident choice meal.
dining fun and enjoyable for the residents is one
of our goals along with meeting theraputic and nutritional