Webinars

National Resource Center on Nutrition and Aging

Identifying the Actual Cost of a Meal

Advancing Into Future Readiness is a series of events and discussions geared toward providing aging network programs a platform for future-focused dialogue around the evolving role of senior nutrition services. The series is a project of the National Resource Center for Nutrition and Aging through a collaborative agreement with the Administration on Aging, part of the Administration for Community Living, U..S. Department of Health and Human Services.

The series will explore promising practices for modernizing senior nutrition programs and engage the aging and nutrition networks in exploring opportunities for collaboration. In May, the series focuses on the factors impacting the actual cost of a meal.

Part 1 – What Is The Importance For Nutrition Programs?

Do you know the actual cost of the meals your organization provides?

When: Thursday, May 16, 2013
Time: 3:00 to 4:15 PM Eastern
(2:00 p.m. Central/12:00 p.m. Pacific)
Competency: Fiscal Responsibility
Track: Food Service Knowledge
Fee:

 

About the Presenters
Paul Downey, President/CEO of Senior Community Centers and President National Association of Nutrition and Aging Services Programs (NANASP)
Leighanna Konetski, RD, Nutritionist, State Unit on Aging, Colorado Department of Human Services
Maria Mahar, MA, RDN, CDN, Director of Nutrition Services, Onondaga County Department of Aging and Youth

Description
Do you know what your organization’s actual costs are relative to providing a meal?  Part 1 of this two part series focuses on an overview from the state, area agency on aging and local provider perspective. A provider of nutrition services is fundamentally a business whose intent is to fulfill its mission – and not to lose money in the process.  The pressure to be cost-effective will only intensify. Increased demand, government funding cuts, donor requirements and competition from other service and for-profit providers will change the environment in which nutrition programs operate.   Every nutrition program executive must be aware of the actual costs of services provided. Through the Affordable Care Act nutrition service providers may be able to create opportunities to collaborate with insurance, healthcare and long term care support systems.   It is imperative to fully understand your actual costs and acceptable “profit margins” before entering this changing business arena.


Part 2 – Understanding And Calculating Meal Costs

When: Thursday, May 23, 2013
Time: 3:00 to 4:15 PM Eastern
(2:00 p.m. Central/12:00 p.m. Pacific)
Competency: Fiscal Responsibility
Track: Food Service Knowledge
Fee:

About the Presenter
Audrey McCool, EdD, RD, LD, Emeritus Professor from the University of Nevada, Las Vegas

Description
In this era of expanding need for nutrition program services in a competitive environment, understanding the actual costs and value of your meals is essential for all programs.  This webinar will focus on helping you understand all the components of your total meal cost (which is not just raw food cost), and will provide you with tools to help you identify and calculate the actual total meal costs.  Through the use of these tools, you should be able to better monitor and manage your meal costs, and thus your program costs, enabling you to be competitive as a services provider in today’s environment.  This session is designed for anyone who plans or oversees a senior nutrition program budget. Webinar participants will be given a workbook with cost management exercises and will have the opportunity to ask questions and share ideas during the webinar.