Meal times are a core component of daily life in senior living communities, influencing far more than nutrition alone. The dining experience can shape how residents feel. connect, and engage with their environment, making it a critical part of the overall quality of...
Over the past few years, dining trends have ranged from emphasizing more culturally sensitive meal planning to networking within the local community to provide fresh produce and meats. However, the focus of all trends has remained the same — supporting residents in...
Maintaining a healthy diet doesn’t always mean putting in extensive planning and prepping. In fact, some of the most meaningful improvements come from simple, everyday choices that are easy to implement and sustain. As we age, making these changes becomes even more...
As a senior living healthcare provider, helping others is your passion. Whether you’re providing compassionate bedside care, working with families to navigate a transition to assisted living, or leading staff, you’re constantly looking out for those around you. ...
Dining is one of the most personal and powerful parts of life in a senior living community. It brings residents together to share a meal, helping them establish new friendships and a sense of belonging. With isolation being the reality for many seniors, even amongst...
When you think of Alzheimer’s disease care, what’s the first thing you think of? Whatever it was, we bet that nutrition wasn’t it. Having a healthy diet often comes as an afterthought to other types of care, especially for cognitive impairment. While it isn’t...
For many older adults, transitioning to assisted living or memory care means losing a part of their independence. While we know that we’re doing everything we can to help them retain their sense of autonomy, residents might struggle to accept their new environment...
It’s the middle of summer, there’s a heat wave, and many seniors are feeling the effects of both the sweltering temperatures and the potential for social isolation. For senior living communities (SLC), this presents a unique chance to create engaging and memorable...
Professionals from diverse backgrounds have commented on the importance of nutritional psychiatry, often without realizing it. Virginia Wolfe, author, once said, “One cannot think well, love well, sleep well, if one has not dined well." Andrew W. Saul, author and...
There’s nothing better than having a good home-cooked meal. The aroma of a familiar dish can instantly transport us back to cherished moments, offering a sense of security and warmth. This connection to food and memory is especially profound for older adults, and as...
Brandee Grenda serves as the Director of Clinical Services for Culinary Services Group. She is a graduate of the University of Wisconsin-Madison with a Master of Science in Clinical Nutrition and Dominican University with a Master of Business Administration in Healthcare. She also holds several certifications in health and fitness. Brandee currently volunteers her time for the American Society for Parenteral and Enteral Nutrition’s (ASPEN) Education and Professional Development Committee and Self-Assessment Committee. She is also the nominating chair-elect for Dietitians in Medical Nutrition Therapy, a Dietetic Practice Group for the Academy of Nutrition and Dietetics. Brandee is a published co-author in the ASPEN Nutrition in Clinical Practice (NCP) and the Journal of Enteral and Parenteral Nutrition (JPEN). She has also been interviewed and published in the Journal of Perinatology-Neonatology for her work in a neonatal intensive care unit.
As a leader, Brandee is focused on advocating for continued knowledge and growth within the clinical services team. She believes that this growth is essential for providing the best care possible within the communities and people we serve and the exceptional work stems from a cohesive and knowledgeable team.
Keisha Stevens serves as the Executive Vice President for Culinary Services Group. Keisha has over 20 years of Human Resources experience. She graduated from University of Maryland Global Campus with a Bachelor of Science in Human Resources Management and is currently pursuing a Master of Professional Studies in Applied Industrial and Organizational Psychology at George Mason University. She currently serves as Chairman of the Board at Divine Dance Institute and has previously served as an Advisory Board member at Harford County Department of Social Services and as a Board of Director at Greater Edgewood Education Foundation.
Throughout her career Keisha has mastered many valuable skills including talent management, workforce planning, learning and development, talent acquisition, diversity and inclusion, and compensation and benefits. She has demonstrated expertise leading culture and employee focused initiatives to create high performing, engaged and passionate teams. Keisha is a firm believer that a talented workforce is the cornerstone of business success and is committed to strengthening the company’s culture, building on trust and transparency, and exhibiting behaviors that exemplify our guiding principles.
Amanda Emerson serves as the Area Manager overseeing Culinary Services Group’s Pennsylvania, Ohio, and West Virginia accounts. She has a Bachelor of Business Administration in Hospitality Administration and Management from Fairmont State University and an Associate of Science in Culinary Arts and Chef Training from Pierpont Community and Technical College. She is a Certified Dietary Manager, Certified Food Protection Professional through the Association of Nutrition & Foodservice Professionals and is ServeSafe Manager Certified.
Amanda enjoys creating synergy among team members while also providing detailed training and mentorship. Her goal as a leader is to provide the highest level of service to our clients while fostering growth and leadership among team members.
