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The 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.
There 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
nourishment 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.
There 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
complete.
Special 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.
Making dining fun and
enjoyable for the residents is one of
our goals along with meeting
theraputic and nutritional needs.
Click below to access
our monthly menu.
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