We’re proud to honor Pat Schwartz and Karen Hanebrink, who are both retiring this fall after a long career of incredible dedication to DiningRD. Their knowledge, commitment, and warmth have shaped our company and the lives of countless clients. As they retire, we celebrate their remarkable contributions to the field and the lasting legacy they leave behind.
5 Questions with Pat & Karen
Favorite Memory: What’s one of your favorite memories or moments from your time at DiningRD?
P: It’s hard to pick a favorite moment of memory. But mostly I remember so many of the people I worked with and the resident’s and their families that I’ve helped throughout the years. Mentoring the Dietary Manager’s course with thirty or more managers was always an adventure in itself. Advocating for the needs and rights of the residents in the nursing home was always rewarding, knowing I had made a difference for them. The craziest thing I remember was when I was talked into flying from Chicago to Toledo every Tuesday to cover an account for about a year. Now that was an adventure. I would have to say that my favorite memory goes back to the days when we would meet yearly in St. Louis with all the Dietitians. We learned so much and I made some good friends. It was always a great time.
K: Early on we had company wide meetings that were great for the speakers and the nee information. It was also wonderful to see everyone and network. You could put a name with a face/person – no Facetime then.
Living Our Values: Which DiningRD core value has guided you most throughout your career, and why?
P: Customer-centric: My core value as a Registered Dietitian was to always to do my best to preserve the dignity of the residents in my care and to help the facility do the best they could with the resources they had to provide a pleasant nutritious meals for them.
K: Adaptive to Change: My career has always been care centered on the customer. Prior to being an RD I taught vocational classes. For me it has always been about taking care if people – students, staff, residents so as an RD that is it has always been about taking care of the residents and facility and staff. But with consulting and multiple customers and residents with their own needs, being flexible was always necessary.
Industry Reflections: How have you seen senior dining and nutrition change over the past 30–50 years?
P: In the 50 years I’ve been a Dietitian I’ve seen many changes. When I first came to Chicago and started working with what is now Dining RD consulting was about being in the kitchen working in food service and with the Dietary Managers. I’ve seen Dining Services go from set meal trays with no options to a preset dining room with menu options and everything in between. The paperwork has gone from care plans in a notebook on a unit to multiple computerized assessments. I’ve seen the explosion of the MDS process over 4 decades that is still evolving. I’ve seen the Nutrition Assessment go from very comprehensive to a computerized check list, often missing important aspects of the residents’ nutritional status.
K: When i started residents followed very specific diet orders. Calorie counts were routine . Such as for diabetes, and surveyors only allowed 25 calories a day leeway. Then residents started requesting different things with more younger residents and rehab treatment. I do remember introducing an alternate menu they could have every day, (always available) at a facility, at residents’ request and to help with survey tags. When all know we now have resident directed care and choices.
Words of Wisdom: What advice would you give to future dietitians or team members starting out in this field?
P: It’s hard to put in a single sentence my advice for a new RD. I would recommend working closely with your Dining Managers, teaching them to be your right hand. The better they do their job, the easier it is for you to do yours. Teach them to be your eyes and ears in the dining room and how to conduct a thorough initial interview and then let you know what they observe. Don’t shy away from taking on a survey challenged facility, it is where I learned the most.
K: I would say keep learning, be flexible and willing to change. Don’t forget to mentor the next generation of dietitians- maybe help interns. Listen to your customers and residents so you can provide them the best help.
Looking Ahead: What are you most excited about in retirement?
P: I’ve actually been trying to retire now for at least 7 years. But Kim and Mary kept calling me with one more facility that needed my help. I have now assured them that this time it’s for good. I’m not renewing my license. I’ve already done a lot of traveling as I’ve cut back on my schedule in recent years. So now I’m looking forward to doing more traveling, going on more bike rides, and spending more time with my grandkids. I’m packing now for my next trip to France and Belgium. Thanks to all of you who have helped me along this journey.
K: I plan to be very busy. I am going to spend more time with my family and chasing the grandkids’ activities, volunteer projects with Gary and some travel too. I might be most excited about no early alarms to get to a facility for breakfast.
Pat Schwartz is a registered dietitian based in Illinois, and has worked for DiningRD for 34 years.
Karen Hanebrink is a registered dietitian based in Illinois, and has worked for DiningRD for 35 years.