The MIND Diet: Understanding the Diet-Dementia Connection

There is a lot of information in the popular press about eating for “brain health”.  This is of particular interest to those of us who feed others in healthcare and senior living settings.  But what does the research tell us?  Can dietary patterns such as The MIND Diet prevent or delay the progression of dementia?  How do we incorporate evidence-based “brain healthy” eating patterns into our menus? 
Learning Objectives: 
  1. Describe what the research indicates about the MIND Diet’s impact on preventing or slowing the progression of cognitive decline.
  2. Identify who benefits from eating the dietary pattern outlined in the MIND Diet.
  3. List the 15 dietary components of the MIND Diet.
  4. Recognize ways to incorporate MIND Diet principles into healthcare and senior living menus.
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 10/9/2024), ANFP (through 12/31/2026), & ACF 
  • Type: Monthly Webinar

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This webinar is exclusively sponsored and presented by: 

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Course Activities

MEET THE SPEAKER:

Margaret Roche
Roche Dietitians, LLC
Margaret Roche is the founder of Roche Dietitians and a nationally recognized leader in nutrition consulting.  Maggie’s mission is to educate and empower those who nourish others.  

Maggie believes that food is medicine, and she uses evidence-based standards to promote health and wellness through nutrition, especially for the older adult.  She guides organizations and individuals through the complexities of medical nutrition therapy and the business of serving food in healthcare.  

Maggie is a registered dietitian with a master’s degree in clinical nutrition.  She has advanced credentials as a board certified specialist in gerontological nutrition and is distinguished as a Fellow of the Academy of Nutrition and Dietetics.   
Interested in watching the webinar recording and earning CEUs? 
On demand recordings of our webinars are available exclusively for AHF members. Join today to have access to our monthly webinars and Coffee Talks and start earning CEUs on your schedule. 

Visit AHF's website for more information about membership and how to join. 

MEET THE SPEAKERS:

Julie Jones, MS, RDN, LD
Ruck-Shockey Associates
Julie serves as the Director of Performance Learning for Ruck-Shockey Associates. She creates a variety of learning and skill development activities for operational leaders. Her recent interests are developing/evaluating job roles and functions for all employee levels and department leadership organization structures to align the team and clarify expectations.

She spent fifteen years as the Director of Food and Nutrition Services at The Ohio State University Wexner Medical Center before retiring in 2018. Julie was awarded the IFMA Silver Plate for Healthcare Foodservice in 2015.

Julie also serves as an adjunct faculty member at The Ohio State University in the School of Health and Rehabilitation Sciences and the College of Education and Human Ecology.
David Reeves, MBA
Lee Health
Dave Reeves is the System Director of Food & Nutrition Services at Lee Health. He leads the operations for their five-hospital system based in the Fort Myers, Florida, area. He is responsible for the foodservice operations, including all retail operations, catering, patient meal service, clinical nutrition services, and their advanced production facility. 

In addition to operations, Dave is leading the master plan for the foodservice division to transition to on-demand dining service. Additionally, he is leading the design and development of foodservice operations for the Lee Memorial Hospital replacement campus. He is a proponent of developing teams and advocating for self-operated healthcare foodservice as industry best practice.  

Dave is a Past President of the Association for Healthcare Foodservice and the 2020  Lifetime Achievement Award recipient. He has held leadership positions at St. Jude Children's Research Hospital in Memphis, Tennessee, and Edward Elmhurst Health System in the west suburbs of Chicago. 

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