Good nutrition is essential to life, no matter what age you are. As we age, however, it becomes more important. Eating well should remain a priority whether you or your loved one is a part of a senior living facility or is living in an independent residence. In a 2018...
Residential living communities are becoming more popular for seniors, with many seniors choosing them as their permanent place for retirement or assisted living care. The increased demand means that your community will more than likely be inundated with requests for...
When seniors make the transition from living independently to any form of retirement or assisted living community, it may be a difficult adjustment. They may feel isolated, lonely, or like their independence has been taken away. The severity and impact of these...
As Baby Boomers age, they will soon become the largest demographic in many residential care facilities. According to 2020 statistics from the U.S. Census Bureau, this generation is quite large, with over 73 million people born between 1946-1964. By 2030, all Baby...
As people age, finding quality care becomes a concern for them and their loved ones. Long-term care facilities are often a solution, providing an opportunity for older adults to have all their health and wellness necessities taken care of by a well-trained,...
This case study is published in collaboration with Angelina Balestino, a graduate student at Marywood University and future Dietetic Intern at Valley View Rehab and Nursing Center, Montoursville, PA. All research and data used in this study were captured by Ms....
Your senior living community most likely has a diverse resident population with different dietary needs and preferences. While some residents can and will eat anything you serve, other residents may follow a special diet due to medical conditions or religious beliefs....
Wellness is a trending topic in the senior living industry. Today's seniors live longer, healthier lives and seek out senior living communities that share their wellness-driven mindset, but wellness in senior living is more than just a few healthy dining options and a...
March is National Nutrition Month, so we’re celebrating learning how to make better, more informed food choices and develop healthy eating and activity habits. At your senior living community, your Registered Dietitians play an essential role in caring for residents...
Nothing contributes to a resident's quality of life more than the food they eat in your healthcare community. Your residents most likely engage with your dining program at least three times a day, but are they enjoying it? Does it contribute to a better quality of...
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.
