Dietetic Service Operation Handbook

Practical Applications in Geriatric Care

Karen Kolasa

• Publisher: Routledge
• Year: 2018
• ISBN:
  9781351455237
• Edition: 1
• Topic: Medicina
• Subtopic: Nutrición, dietética y bariatría

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

ADMINISTRATIVE TOPICS

I. Menu Planning

Menus dictate food costs, nutritional adequacy, plate appearance (including contrast of color, texture, flavor, consistency, and shape), type of preparation and equipment, number of employees, food or flavor frequency, garnishes and accompaniments, and client acceptance. However, menus are often not scrutinized for content and accuracy. Instead of being the first priority, they are often considered last! A four-week, nonselect menu cycle usually meets the needs of 50- to 250-bed institutions, but if a select menu is implemented, a two- to three-week menu cycle may suffice. Usually two cycles, a fall/winter and a spring/summer, are sufficient. Generally, five-week menu cycles are not practical due to excess inventory and a low separation rating, i.e., the number of days between times that a menu item is served.¹

Simplicity, legibility, and clarity are three goals of menu formatting². As the client population changes, the format must grow and adapt with it. It is always preferable to provide extra space in whatever style you use to allow for future developments. Some facilities prefer assigning a number to each menu entree, while others use horizontal and even vertical lines to separate them. The following paradigms may help in deciding which combination is best for you:

Nutritional needs of clientele, based on medical condition and physicians’ orders, determine the type of therapeutic diets required. Of course, you may want to influence the type and wording of diet orders received by sending physicians a memo or a diet ordering booklet that contains diet names which coincide with the diet manual you have selected. Your diet manual must be functional. Unnecessary special diets increase the propensity for tray errors along with increasing your budget due to extra staff needed to prepare additional foods. The meal pattern calculations for calorie-controlled regimens should be followed. If you prefer to figure your own calculations, they must be included in your policy and procedure manual. (The same low fat milk content is usually planned for regular and calculated caloric diets; nonfat milk is indicated for cholesterol and fat restricted diets.) The meal pattern in Appendix 1 is very functional, using approximately 30 percent total fat content as recommended by the American Heart Association, and approximately 20 percent protein and 50 percent carbohydrate levels as per the American Diabetes Association and The American Dietetic Association. F...