Inservice Education Manual for Food and Nutrition Services in Healthcare Facilities

After reading this manual, you should be able to:

1. Reinforce best practices and regulatory standards.
2.  Improve consistency in care and service.
3.  Support team development and survey readiness.
4.  Promote safety, communication, and collaboration.

Each Inservice Includes  

1. Learning Objectives – Clearly defined goals to guide participant understanding and outcomes. 
2. Content (Presenter Notes) – Detailed information for the facilitator to ensure accurate and engaging delivery. This section includes questions surveyors might ask and things they may look for during a survey, visual demonstration ideas, a knowledge check, and activities, as well as references and resources with links as appropriate. In addition, a “How you can help…” section and summary are included to reinforce key points.
3. Pre-/Post-Test or Demonstration of Competency – Assessment tools (in the form of a short quiz) to measure comprehension and skill application.  
4. One-Page Handout – A concise, informative resource for participants to reinforce key concepts. This may also be posted for staff to reference.  

Inservice Topics  

• Therapeutic Diets  
• Labeling and Dating Best Practices 
• Food Allergies and Intolerances 
• Overview of IDDSI Diets  
• Cleaning and Sanitation  
• Hydration  
• Fluid Restrictions  
• Portion Control 
• Reducing Food Waste  
• Teamwork  
• Survey Readiness   
• Food Safety Refresher  
• Person-Centered Care and Customer Service 
• Handwashing and Hygiene 
• Isolation Precautions  

Author/Editor: 
Becky Dorner, RDN, LD, FAND

Becky is Founder/President of Becky Dorner & Associates, Inc., which provides a broad library of credible continuing education (CE) programs and nutrition resources. She was also Founder/President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs/NDTRs served health care facilities in Ohio from 1983-2020.

Becky has published more than 300 health care articles, manuals and CE programs; presented and/or hosted more than 700 CPE programs for national, international and state professional meetings in 5 countries and 50 states. Her free email magazine keeps more than 37,000 health care professionals up to date on the latest news in the field.

An active leader, she has held more than 20 board positions on national and state professional associations including the Academy of Nutrition and Dietetics (Academy), the Academy Foundation, and the National Pressure Injury Advisory Panel. Honors include Academy Medallion Award, Fellow of the Academy of Nutrition and Dietetics, and the Academy Award of Excellence in Business and Consultation.

Contributing Author:
Doreen Rodo, MEd, RDN, LD
Earned her BS in Nutrition in 1987 and her MEd in 2015. She has been a clinical RDN since 2004 working in a variety of skilled nursing facilities. Doreen also has a strong background in writing, creating continuing education programs, and consulting as a food safety specialist.

Contributing Editors:
Suzie Dorner, MSN, RN, CCRN
Caryn Heller, RDN, LD, Professional Chef