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MEAL MONITORING/OBSERVATIONS
I. PURPOSE:
To monitor the process and quality of nutritional food service delivery.
II. PROCEDURE:
A. Observations/rounds are done to gain information concerning veteran
home residents dietary preferences, appropriateness and tolerance of
diet, appetite, and intake.
B. Document findings in the medical record of residents who are having
nutritional problems.
C. Check appearance of food for palatability and temperatures.
(Temperatures are to be taken once a week.)
D. Check tray for menu adherence, portion control, accuracy of tray
assembly, correct diet prescription, resident identification.
E. If the appropriate diet is not being given to the resident, the
Clinical Dietitian will inform the Food Service Supervisor and request
that the appropriate diet be sent by the Food Service Department. This
information is to be recorded.
F. The Supervising Clinical Dietitian/Clinical Dietitian will review the
listed issues from the meal observation finds; compile the justified
concerns and send a written memo detailing the concerns to the Food
Service Supervisor at the beginning of each month.
G. It will be the Food Service Supervisor's responsibility to see that
an action plan is drawn up and issues resolved. The Dietitian will,
through an Internal Audit Mechanism, determine if the action plan
resolved the problem.
Reviewed: November 1996
NUTRITIONAL/DIETARY - 17-03-004 _
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