Policy & Procedure Manual: For Nutrition and Food Service in Healthcare Facilities, 2021 Course

Required Reading!
Course Expires February 25, 2024
Credits: 25 CPEs for CDR, and 2 General and 4 Sanitation CEs for CBDM
Accreditations: CDR, CBDM, CBDCE
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2021 Edition 

Thorough in its design, this self-study course will expand your knowledge of policies and procedures related to post-acute care settings or hospitals including step by step guidelines to ensure that regulatory, nutritional, dietary needs are met for optimal health of individuals in your care. Includes policies and procedures for the food and nutrition services department covering regulatory issues, the Food Code, food safety/sanitation, menus, emergency/disaster planning, infection control, food production, nutrition care, clinical documentation, QAPI, and more! New information on Food Code, food safety/sanitation, nutrition/unintended weight loss, person centered dining, Nutrition Care Process and more! Includes step by step guidelines to ensure that regulatory, nutritional, dietary needs are met for optimal health of individuals in your care. 2021 Edition.

New Manual Revisions:

All chapters have been revised. Major changes have been made to the Emergency/Disaster chapter, new information has been added on PDPM, Food Code changes/updates have been made as appropriate, as well as updates from changes to the CMS State Operations Manual for Nursing Homes, MDS/RAI, updates for IDDSI, and more. This Best-Selling Manual Covers a Wide Range of Topics. See “Sample Pages” above for the full Table of Contents.

Need to purchase more than 10 copies, or use it on your corporate intranet? Contact us.

Course includes hard copy book and 1 certificate.

Already have the book? Under “Product Options”, simply choose “2021 CPE Test Only” to purchase the CPE self-study program.

After completing this continuing education course, the learner should be able to:

    1. Develop, implement and adhere to policies and procedures to optimize food and water safety in health care communities and acute care settings.
    2. Apply knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation for immune-compromised clients and patients.
    3. Maintain the knowledge and skill to manage a variety of disease states and clinical conditions for patients with acute and chronic medical conditions.
    4. Utilize policies and processes to manage food and nutrition services employees in health care settings.

This course is intended for: RDNs, NDTRs, CDEs, and CDMs.

CDR Activity Number: 161184   Self Study Activity Type: 720 Printed
CPE Level: 2

Suggested CDR Performance Indicators:

  • 7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
  • 7.2.11 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation.
  • 8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
  • 14.1.1 Utilizes policies and processes to manage workforce.

Note: Numerous other CDR Performance Indicators may apply.

CBDM

This course is approved by the Certifying Board of Dietary Managers (CBDM).

Hours: 2 General CE and 4 Sanitation CE

Approval Number: 165928

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.

From CBDM: “All CBDM Prior Approved programs are subjected to the CE hour limitations for a program type as defined by CBDM policy. For more information, please refer to The CBDM Guide to Maintaining your Credential”.

This self-study course includes required reading, a downloadable course document and an online exam with multiple choice, case study based questions. This course exam includes 115 questions. Upon passing the test, the learner can download and print the certificate.

Author/Editor:

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 Becky Dorner & Associates, Inc., which provides a broad library of credible continuing education (CE) programs and nutrition resources. Her free email magazine keeps 35,000 health care professionals up to date on the latest news in the field. Honors include Academy of Nutrition and Dietetics Medallion Award, Fellow of the Academy of Nutrition and Dietetics, and the Academy Award of Excellence in Business and Consultation.

Contributing Editor:

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. Liz was also the Associate Director of Nutrition411.com, a respected website for dietitians, 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. Honors include: recipient of two North Carolina Dietetic Association awards, the Recognized Young Dietitian of the Year (1991) and the Member of the Year (2000).

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This is an excellent continuing education program!  I have used this in the past and love that it is 25 CPEs!
- Policy & Procedure Manual: For Nutrition and Food Service in Healthcare Facilities, 2021 Edition Self-Study Course
Anna de Jesus, MBA, RDN
The Policy & Procedure Manual is a great resource in ALL aspects of food service and clinical nutrition in ALL healthcare settings.
- Policy & Procedure Manual: For Nutrition and Food Service in Healthcare Facilities, 2021 Edition Self-Study Course
Jamie Smith, MS, RD, CSG, LDN
The Policy & Procedure manual is packed with valuable information the dietetic professional will use everyday.
- Policy & Procedure Manual: For Nutrition and Food Service in Healthcare Facilities, 2021 Edition Self-Study Course
Pam Brummit, MA, RD, LD

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