The
dietary department is headed by
Certified Dietary Manager, Heidi
Bociek, 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,
Mitzi Dube, CDM,CFPP
and Peggy Bosko, CDM,CFPP. Feel
free to give Heidi, Mitzi or
Peggy a call with any of your
dietary concerns at 906-874-1151.
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 therapeutic and
nutritional needs. Click
below to access our monthly menu.
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