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The Caregivers Table provides nourishing classes, from 15 minutes to day-long workshops, in hospital, conference, educational and retreat settings.

In-service sessions

We take 15 to 30 minute demo classes onsite to a department or ward break room. Sessions can be repeated at various dates and times, making it convenient for all staff to attend.

Workshops

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The Caregivers Table
What would it look like if a hospital unit collaborated so that everyone on duty was well nourished? What if there was a shift away from the individual model at mealtime to a one based on community? What if people contributed pieces of the whole and didn’t have to plan meals and snacks just for themselves?

The Caregivers Table class teaches easy ways individual workers can provide nourishing food for the collective.

The results? Class graduates love how the team approach saves time and reduces stress. They report fun group conversations about healthy foods and flavors. Side effects may also include creativity, connection, compassion, care, and increased staff happiness!

Navigating the Night Shift
It’s 1:00am and there’s 6 hours to go. You’re chilly, sleepy, and wondering what you can do to perk up. Nothing really sounds good but you need…something. Are there ways your food choices can influence warmth, energy, metabolism and productivity?

Digestive complaints, weight gain, cardiovascular disease, decreased immunity and altered sleep patterns are well documented amongst night shift workers. This, in combination with closed cafeterias or vending machines as the only options, presents unique challenges for caregivers who work nights.

This class is designed to address those challenges. We explore ways that meal timing and macronutrient distribution can be arranged so that energy, concentration, and blood sugar remain steady. We introduce warming herbs, spices and cooking methods to support digestion while providing internal warmth. And we take a look at which foods help with preparing and transitioning towards quality sleep.

Restoring Energy, Balancing Weight
You head to the cafeteria’s salad bar at lunchtime and the line is long. It’s a crazy day so you grab a diet soda, an apple, a bag of chips and scoot back upstairs. An hour later you’re hungry and tired. Your weight has climbed 10 pounds in the past year, you’re stressed, you’re tired. Does this sound familiar?

Easy access to nutritious food options and time limitations are real issues for many bedside caregivers. Food that is grabbed on the go is often high in calories but low in nutrients necessary to keep weight and energy stable. This class looks at managing weight from the perspective of caloric quality and nutrient density. We look at how one can distribute healthy fats, proteins, and carbs throughout the day in a way that is delicious and filling – yet sustains energy and doesn’t promote weight gain.

People report that the information, recipes, and time saving tips from this class leave them feeling satisfied, optimistic, alert, less stressed, and ultimately — pounds lighter!

The Fatigue Factor
Think about a patient care pitcher and imagine it being filled up twice. That’s the amount of fluid your body normally loses per day. Are you replacing that amount? Surprisingly, dry mouth and thirst are not the first signs of chronic dehydration. Fatigue, moodiness, irritability, back and joint pain are!

With time and attention focused outward, the bedside worker sometimes doesn’t think to do a simple thing to help in fighting their own fatigue– replace water loss.

This class focuses on the role of inflammation and hydration as it relates to fatigue. Learn recipes for antioxidant and anti-inflammatory rich meals and snacks using widely available ingredients, and easy ways to prepare invigorating, mineral-rich waters, teas, juices and broths that are tasty, healthy and fatigue fighting.

Conference Presentations

Include a healthy cooking demonstration as a lively part of your next conference. Participants love mixing up the lectures with colorful healthy foods, and have found our conference-formatted cooking segments to be an educational, highly useful and stimulating change of pace.

Consultations

I consult with institutions on how they might implement an educational cooking model within their hospital or clinic. Potential benefits are:

  • improved productivity and patient care
  • increased staff satisfaction and communication, and
  • improved wellness with less sick time utilization.

Visit our blog to learn juicy details about our educational philosophy and tools for the clinical caregiver.

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