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Food And Objects Layout

Education

Co-designed with the Ontario Seniors Nutrition & Advocacy Committee (OSNAC) and the Ontario CLRI at the Schlegel-UW Research Institute for Aging, this series supports dietary team members with an introduction to food services teams, resident dining experience, and key dietary terms. It also explores diet reports, food textures and fluid consistencies, and the foundational principles of safe nutrition and hydration.

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The Food Services Team and the Resident Dining Experience

  • FLTCA/MLTC Regulations

  • Food services from a resident’s perspective

  • Food Services Team Members and Roles

  • The Dining Experience (Overview of Dining Room)

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Diet Report, Food Texture, and Fluid Consistency

  • Dietary Referral process

  • Common Words and Phrases used in LTC

  • Diet Report

  • Diet Order/Diet Types

  • Dietary Interventions

  • Commercial Nutrition Supplements

  • Servery Overview

  • Dysphagia (brief explanation)

  • Food Textures

  • Fluid Consistencies (IDDSI)

  • Beverage Cart Overview

  • Snack Cart Overview

  • Kitchen Overview

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Dysphagia and the Elements of Safe Eating

Enroll in our latest course on dysphagia and the elements of safe eating, part of our Long-Term Care Food Services Orientation series and co-designed with the @Ontario Seniors Nutrition & Advocacy Committee (OSNAC).

OSNAC & FNAT

©2026 by OSNAC FNAT.

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