Dietary and dining services are receiving more scrutiny than in the past since the institutions of CMS´s Quality Indicators (QI) and the new survey process including the recent revisions in the investigative protocols for pressure ulcers and nutritional status. The QI´s allow survey teams to focus their efforts on specific issues and identify residents to include in their samples. Using the investigative protocols for nutritional status, pressure ulcers hydration and fecal impaction and dining services, survey teams are closely scrutinizing dining services, the appropriateness of interventions and nutritional documentation. In addition to the QI´s, the review of the kitchen, particularly F371 (dietary sanitation), which is revised, continues to be the most cited tag nationally during surveys.
During this seminar, the instructor will guide participants to understand the foundations for having a successful dietary services survey and maintaining documentation in a clear legal manner. The importance of interdepartmental communication and the role of dietary in assuring a successful survey will be emphasized. Current common deficiencies related to nutrition, dietary and dining services and recommendations for compliance will be discussed. A variety of nutritional interventions and dining programs will be presented. You will receive a reference manual, which will include sample policies and procedures, sample forms for departmental monitoring and staff training.
WHAT YOU WILL LEARN
- The primary objective of this seminar is to present realistic guidelines for providing the optimal dietary and nutrition services. Participants will gain:
- Knowledge of the standards and regulations relating to nutrition and dietary services
- An understanding of the importance of teamwork in meeting the needs of the resident who has concerns with nutritional status or weight, the newly revised federal tag F325 and the revised Investigative Protocol for Nutrition Status
- A working knowledge of how to evaluate and monitor meal service, sanitation and dining services
- Instruction on how to utilize the provided course manual for assistance with regulatory compliance and development of policies, standards, sample forms and resource information
- Understand compliance with standards and regulation relating to nutrition and dietary services
- How to evaluate and monitor meal service, sanitation and dining service
- Nutrition Services role in a team effort to meet the needs of the resident that has concerns with nutritional status and/or weight, hydration, fecal impactions, pressure ulcers
- How to utilize the provided course manual for assistance with regulatory compliance and development of policies, standards, sample forms and resource information
ABOUT THE SPEAKER
Susan Thomas, MS, RD, has more than 25 years experience in the Nutrition Services, 20 of which have been in long-term care as a Dietary Consultant, Dietary Program Manager and Corporate Director of Nutrition Services. As the Corporate Director of Nutrition Services for Beverly Healthcare, Ms. Thomas worked with a collaborative network to ensure residents´ nutritional needs were met in more than 550 nursing homes and assisted living facilities. She was responsible for the corporate menu and recipe program. She promoted and coordinated the development and refinement of nutrition services and food management programs, training and educational material. She conducted training sessions throughout the company on nutrition, food safety and food services management topics. She was instrumental in the search, development and training of a comprehensive corporate and facility dietary software package. She worked in conjunction with other departments on specifications for food, dietary supplies and equipment and kitchen layout and design. In addition to holding Bachelor and Master of Science degrees from Louisiana Tech University, Ms. Thomas is a Registered Dietitian and a member of the American Dietetic Association, Consultant Dietitians in Healthcare Facilities and Dietitians in Business. Ms. Thomas has served as a member of the board of the Dietary Managers Association Foundation. Ms. Thomas has served as Chairman on several committees including Dietary Automation Committee, the Quality Assurance and Assessment Committee and Nutritional Risk Committee, along with being a member on the Policy and Procedure Committee and the Infection Control Committee.
WHAT PEOPLE ARE SAYING
"Speaker was excellent! One of the most well presented seminars I have attended in 18 years in the industry. The user friendly tools provided in the workbook will be most helpful in implementing upon return to my facility. Thank you!" - Angela Owens, Nursing Home Administrator, Parkview Nursing & Rehab Center, Pikeville, Kentucky
WHO SHOULD ATTEND
- Dietary Managers
- Directors of Dietary Services/DSM
- Dietetic Technicians
- Directors of Nursing
- Nursing home personnel involved in quality health care management
Cross Country Education is a Preferred Provider of professional continuing education with the National Association of Boards of Examiners of Long Term Care Administrators (NAB) and has approved this program for the number of clock hours listed under their sponsor agreement with NAB/NCERS. State licensure boards, however, have final authority on the acceptance of individual
Cross Country Education is an approved provider of continuing nursing education by the Tennessee Nurses Association, an accredited approver by the American Nurses Credentialing Center´s Commission on Accreditation. Provider #044013109, this course is offered for 6.0 contact hours.
Cross Country Education is an approved provider with the Iowa Board Of Nursing, approved provider #328. This course is offered for 7.2 contact hours.
Cross Country Education is an approved provider by the Florida Board of Nursing, provider #50-466. This course is offered for 7.2 contact hours.
Cross Country Education is approved by the California Board of Registered Nursing, Provider #CEP 13345, for 7.2 contact hours.
This program has been submitted for approval of 6 CPEUs hours to the Commission on Dietetic Registration.
This program has been submitted for approval of 6 educational clock hours to the Certifying Board for Dietary Managers.
This seminar qualifies for 6 continuing education hours as required by many national, state and local licensing boards and professional organizations. Save your course outline and certificate of completion, and contact your own board or organization for specific filing requirements.
SEMINAR CLASS TIME:
Seminar Check-in: 7:30AM Seminar Class 8:00 AM - 3:30 PM