Policy & Procedure Manual
Policy & Procedure Manual

Author: Becky Dorner

Publisher:

Published: 2023-09-12

Total Pages: 0

ISBN-13: 9781940749020

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Excellent for post-acute care settings or hospitals. A great time saver, includes step by step guidelines to ensure that regulatory, nutritional and dietary needs are met for optimal health of the individuals in your care. Includes policies and procedures for the food and nutrition services department covering regulatory compliance, the U.S. Food Code, food safety/sanitation, menus, emergency/disaster planning, infection control, food production, nutrition care, clinical documentation, quality assurance performance improvement (QAPI), and more!Customizable Bonus Electronic Materials:Policies and procedures in MS WordSample job descriptionsSample Competency checklistsMore than 80 sample forms, plus charts, tables, and resource pagesNew Revisions:All chapters have been revised. Major revisions include updates on the new 2022 Food Code; revisions from recent changes to the Center for Medicare & Medicaid Services (CMS) Appendix PP State Operations Manual for Nursing Homes, and updates to the CMS MDS 3.0; additional information on the CMS patient driven payment model; more in depth information on the International Dysphagia Diet Standardisation Initiative (IDDSI), as well as edits and updates throughout the entire manual. This best-selling manual covers a wide range of topics.

Policies and Procedures for Long Term Care Dietetic Services
Policies and Procedures for Long Term Care Dietetic Services

Author: Ann Hunter

Publisher: Jones & Bartlett Learning

Published: 1990

Total Pages: 352

ISBN-13: 9780834201286

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This manual provides an operational framework for long-term care foodservice operations to meet state & federal licensure requirements & promote greater efficiency. It includes detailed policies & procedures for use in dietetics, addressing every phase of the department operation from procurement & storage to nutrition assessment & charting. It also includes lesson plans that are adaptable to meet inservice requirements of various regulatory agencies.

Dietetic Service Operation Handbook
Dietetic Service Operation Handbook

Author: Karen Kolasa

Publisher: Routledge

Published: 2018-12-20

Total Pages: 180

ISBN-13: 1351455230

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Approved by the Dietary Managers Association for 9 CEUs. Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments. Dietetic Service Operation Handbook enhances extended caregivers’knowledge of basic food service and clinical dietetics operations and serves as a functional tool they can use to initiate effective organization of dietetic services. It explains proper techniques and tips for everything from how to plan a menu and care for equipment to special adaptive eating devices and modifying texture for swallowing disorders. Packed with general and specific guidelines, this book also teaches food service employees how to allocate time more wisely, making them effective members of the interdisciplinary medical team--and saving their facility time and money as well. Administrators who wish to understand the functions of their dietary department so they can communicate more effectively with its staff will find this book a most useful resource, full of meaningful interpretations of routine tasks found in the daily operation of a food service. The author, registered with the American Dietetic Association, has prioritized the topics in the book to assist the systematic organization of any dietary department. Chapters cover both administrative and clinical topics, including food purchasing and production, the policy and procedure manual, quality assurance, current trends in geriatric nutrition, the effects of medicine on diet, enteral feeding, and documentation of the medical record. Dietetic Service Operation Handbook includes a wide variety of standardized recipes for the pureed diet, a resource list, handy calculations, and many useful forms for record-keeping which are compatible with OBRA laws. Beginning dietitians and dietary managers will find this book to be an extremely helpful and practical guide in their day-to-day

Diet and Nutrition Care Manual
Diet and Nutrition Care Manual

Author: Becky Dorner

Publisher:

Published: 2016-07-05

Total Pages: 317

ISBN-13: 9781940749013

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Diet and Nutrition Care Manual: Simplified Edition is a great nutrition resource and guide nursing homes, assisted living facilities and group homes. Provides guidelines for evidence based practice, including the US Dietary Guidelines for Americans 2015-2020 and MyPlate. Use this best-seller as an evidence based reference to provide nutrition care, interpret diets, write menus, meet federal/state regulations, and define physician diet orders. Easy to use tools, charts and guidelines! Chapters include:*Regular Diet and Alterations (individualized/liberalized diet for older adults, altered portions, high calorie/high protein, food intolerance/allergy, low lactose, vegetarian, finger foods, gluten free, Kosher)*Consistency Alterations (National Dysphagia Diets, Mechanical/dental soft, Mechanically Altered/Mechanical Soft, Puree, Full and Clear Liquid, thickened liquids)*Obesity Management and Calorie Specific Diets (weight management for adults and older adults, surgical and medical management, bariatric surgery diet guidelines, calorie restricted diet)*Diets for Cardiovascular Health (risk factors, lifestyle changes, DASH Diet, Heart Healthy, Therapeutic Lifestyle diets)*Diets for Diabetes (medical management, carbohydrate counting, consistent carbohydrate, CCHO puree, Clear liquid)*Gastrointestinal Diets (FODMAP diet, high fiber diet, suggestions for nausea, vomiting, diarrhea, constipation, gas, bloating, etc.)*Diets for Chronic Kidney Disease (liberalized renal diet, information on dialysis, lowering potassium and phosphorus intake, fluid restrictions, etc.)*Specific Diseases and Conditions (Alzheimer's/dementia, anemia, dehydration, failure to thrive, hepatic disease, HIV/AIDS, malnutrition, osteoporosis, palliative care, PKU, pressure ulcers, pulmonary disease, sarcopenia, unintended weight loss, etc.)*Nutrition Support (enteral nutrition)*Appendix (nutrition screening, nutrition focused physical assessment, heights, weights, adjusting weights for amputees, BMI, nutrient needs calculations, information on calcium, vitamin D, and more).

Hospitals
Hospitals

Author:

Publisher:

Published: 1947

Total Pages: 856

ISBN-13:

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Includes Hospital news of the month.

Current Catalog
Current Catalog

Author: National Library of Medicine (U.S.)

Publisher:

Published: 1993

Total Pages: 824

ISBN-13:

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First multi-year cumulation covers six years: 1965-70.

The Essential Pocket Guide for Clinical Nutrition
The Essential Pocket Guide for Clinical Nutrition

Author: Mary Width

Publisher: Jones & Bartlett Learning

Published: 2024

Total Pages: 424

ISBN-13: 1284288587

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"The Essential Pocket Guide for Clinical Nutrition is a quick-reference guide for dietitians, students, and other health professionals actively engaged in clinical nutrition, providing them with immediate access to evidence-based information on nutritional assessment, nutrition support, and nutrition considerations for specific diseases such as cancer, cardiovascular disease, diabetes, and pulmonary disease. Using the latest nutritional guidelines, the authors utilize a consistent chapter format that includes sections on disease process, treatment and nutritional intervention, and patient education, making it easy to find relevant information"--

Food Service Manual for Health Care Institutions
Food Service Manual for Health Care Institutions

Author: Ruby Parker Puckett

Publisher: John Wiley & Sons

Published: 2004-11-08

Total Pages: 600

ISBN-13: 9780787978297

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Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.

Redesigning the Process for Establishing the Dietary Guidelines for Americans
Redesigning the Process for Establishing the Dietary Guidelines for Americans

Author: National Academies of Sciences, Engineering, and Medicine

Publisher: National Academies Press

Published: 2017-12-16

Total Pages: 287

ISBN-13: 030946482X

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What foods should Americans eat to promote their health, and in what amounts? What is the scientific evidence that supports specific recommendations for dietary intake to reduce the risk of multifactorial chronic disease? These questions are critically important because dietary intake has been recognized to have a role as a key determinant of health. As the primary federal source of consistent, evidence-based information on dietary practices for optimal nutrition, the Dietary Guidelines for Americans (DGA) have the promise to empower Americans to make informed decisions about what and how much they eat to improve health and reduce the risk of chronic disease. The adoption and widespread translation of the DGA requires that they be universally viewed as valid, evidence-based, and free of bias and conflicts of interest to the extent possible. However, this has not routinely been the case. A first short report meant to inform the 2020 review cycle explored how the advisory committee selection process can be improved to provide more transparency, eliminate bias, and include committee members with a range of viewpoints. This second and final report recommends changes to the DGA process to reduce and manage sources of bias and conflicts of interest, improve timely opportunities for engagement by all interested parties, enhance transparency, and strengthen the science base of the process.