New! 2010 Edition!
Includes the Policy & Procedure Manual plus 15 CEUs!
Excellent for nursing homes or hospitals. New information on food code, F371 food safety/sanitation, F325 nutrition/unintended weight loss, person centered dining, Nutrition Care Process and more! Sample forms included. 2010 Edition.
This best selling manual covers a wide range of topics including:
* Menus and Special Diets
* Meal Service
* Food Production & Food Safety
* Sanitation & Infection Control
* Cleaning Instructions
* Safety
* Personnel/Training
* Clinical Documentation (including Nutrition Care Process)
* Anthropometrics
* Alternative Nutrition Interventions
* Quality Assurance Improvement
* Disaster Planning
* References & Resources
Participants will:
1. Obtain a thorough understanding of necessary policies and procedures in acute and long term care related to all aspects of the food service and nutrition operations
2. Implement necessary policies and procedures to ensure that regulatory, nutritional, dietary needs are met for optimal health of individuals in their care
3.Obtain a complete understanding of all policies and procedures needed for development of menus and therapeutic diets
4. Obtain a complete understanding of all policies and procedures needed for meal service including food production, food safety, sanitation & infection control, cleaning instructions, safety and personnel/training
5. Obtain a complete understanding of all policies and procedures needed for clinical documentation, anthropometrics, alternative nutrition interventions
6. Obtain a complete understanding of all policies and procedures needed for quality assurance and improvement
7. Obtain a complete understanding of all policies and procedures needed for disaster planning and preparedness
Course Hours: 15
Level II Learning Codes: 3000, 5040, 7000, 7090, 7160, 8000, 8020, 8040, 8050, 8070
1. Obtain a thorough understanding of necessary policies and procedures in acute and long term care related to all aspects of the food service and nutrition operations
2. Implement necessary policies and procedures to ensure that regulatory, nutritional, dietary needs are met for optimal health of individuals in their care
3.Obtain a complete understanding of all policies and procedures needed for development of menus and therapeutic diets
4. Obtain a complete understanding of all policies and procedures needed for meal service including food production, food safety, sanitation & infection control, cleaning instructions, safety and personnel/training
5. Obtain a complete understanding of all policies and procedures needed for clinical documentation, anthropometrics, alternative nutrition interventions
6. Obtain a complete understanding of all policies and procedures needed for quality assurance and improvement
7. Obtain a complete understanding of all policies and procedures needed for disaster planning and preparedness
Course Hours: 15
Level II Learning Codes: 3000, 5040, 7000, 7090, 7160, 8000, 8020, 8040, 8050, 8070