This course includes information needed to embrace person centered dining and enhance a long term care facility’s dining program.
The course outlines how to make simple changes to incorporate person centered dining into the daily routine, and includes information on the many aspects of enhanced dining to help implement and/or build upon the current dining program – while meeting regulatory requirements. It includes practical, easy to implement ideas on how to begin, how to stay in compliance with regulations and survey requirements, and policies and procedures. Packed with ideas and tools to help implement and/or expand a person centered dining program and includes:
- A hard copy book detailing person centered dining including text including regulatory information and compliance guidance
- Sample policies & procedures to implement person centered dining including the various types of meal service
- A review of dining styles along with sample policies and procedures for each (buffet style dining, restaurant style dining, family style dining, room service, 24 hour service, and other forms of dining)
- Sample restaurant style select menus and templates for Breakfast and Lunch/ Dinner with ideas for daily special food rotations
- Information on how to help residents choose a healthy meal
- Sample select menus with therapeutic diet spread sheets
- Sample holiday menus for theme meals and special events including traditional holidays, religious, and ethnic celebrations
- 3 in-services for staff training
Course includes hard copy book and 1 certificate.
Already have the book? Under “Product Options”, simply choose “Additional Certificate” to purchase the CPE self-study program.
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After completing this continuing education course, the learner should be able to:
- Describe the core person centered values.
- State the primary focus of culture change.
- Express at least 3 of the 6 basic principles of person centered care.
- List at least 3 benefits of person centered care for the patient and/or the facility.
- Understand some of the major models of person centered care such as the Eden Alternative, the Green House Project, the Wellspring Model, and the Pioneer Network.
- Explain at least 3 of the key points from the Pioneer Network’s New Dining Practice Standards recommended course of practice related to diet and personal choice.
- Describe at least 2 of the 5 Rights of Dining from the Pioneer Network’s New Dining Practice Standards.
- State at least 5 ideas to improve the quality of food.
- Describe at least 5 ways to enhance food presentation.
- List at least 2 recommendations from the Pioneer Network’s New Dining Practice Standards related to therapeutic dining.
- List at least 2 recommendations from the Pioneer Network’s New Dining Practice Standards related to diets for dysphagia.
- Describe the meaning of resident’s right to refuse medical treatment including therapeutic or texture modified diets.
- Describe the concept of a liberal diet vs a restrictive diet.
- Describe how to adhere to federal regulation F325 while at the same time providing resident choice.
- Describe how to adhere to federal regulations in relation to facility gardens and/or local food vendors.
- Define “I” care planning.
- Adapt the policies and procedures provided to fit the facility’s needs.
- Explain how to guide a resident to choose a healthy menu for each meal.
- List at least 5 ways to improve nutrition/dining services to promote a more person centered dining experience.
- Note at least 5 ways to contain costs when implementing person centered dining.
This course is intended for: RDNs, NDTRs, and CBDMs
CDR Activity Number: 137153 Self Study Activity Type: 720 Printed
CPE Level: 1
Suggested CDR Learning Needs Codes:
- 1040 Cultural Sensitivity
- 5040 Long-term, intermediate, assisted living
- 7050 Customer Focus
- 8080 Food Styling and food presentation
Additional Learning Needs Codes that may apply: 1007, 1070, 3040, 4190, 5100, 5050, 5280, 5390, 7050, 7100, 7200, 8000, 8050, 8060
Suggested CDR Performance Indicators:
- 1.3.6 Develops and implements culturally appropriate strategies when delivering service.
- 2.2.1 Identifies the need for and negotiates common ground with customers, interprofessional team members and other stakeholders.
- 8.2.3 Implements individualized services to reflect customer-centered approach as it pertains to the customer’s physical, social, cultural, institutional and economic environment.
- 8.4.4 Considers customer’s choice, beliefs, food sensitivities, allergies, wants and needs.
Additional Performance Indicators may apply (including but not limited to): 1.3.1, 1.3.4, 1.3.6, 1.5.1, 2.2.2, 3.3.4, 6.2.5, 8.3.6, 8.4.3, 13.1.1, 13.1.5
Additional Learning Needs Codes and Performance Indicators may apply.
This course is also approved by the Certifying Board of Dietary Managers (CBDM).
Hours: 14 General CE
Approval Number: 163877
Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org.
CDMs are to retain a copy of the certificate of completion in the event they are audited.
Becky Dorner, RDN, LD, FAND is widely-known as one of the nation’s leading experts on nutrition, aging, and long-term care. An experienced speaker and extensively published author, Becky is Founder/ President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs and NDTRs have served health care facilities in Ohio since 1983 and currently provide food and nutrition services to approximately 100 health care facilities in two states; and Becky Dorner & Associates, Inc., which provides a broad library of credible continuing education (CE) programs and nutrition resources.
Liz Friedrich, MPH, RD, CSG, LDN, FAND is a Registered Dietitian and president of Friedrich Nutrition Consulting in Salisbury, NC. The company provides a variety of nutrition consulting services with a focus on gerontological nutrition. She has co-authored numerous articles in journals and magazines, including the Academy of Nutrition and Dietetics, and is an evidence analyst for the Academy of Nutrition and Dietetics’ Evidence Analysis Library. In 2009 Liz became Board Certified as a Specialist in Gerontological Nutrition.