Overview
Administrators, nurses, dietary managers, and dietitians can support a person’s right to make personal food choices (while also meeting regulatory guidelines and reducing liability) using this guide to creating person-centered meal plans in long-term care settings. This user-friendly resource is filled with pragmatic tips and guidelines as well as time-saving forms for planning and delivering individualized meals to meet dining preferences. The Inside Scoop debunks common myths and misinformation about special diets, restricted diets, doctor’s orders, and federal regulations. It provides the tools and explanations for truly individualizing food services in elder care settings.
Full Product Details
Author: Diane Hall
Publisher: Health Professions Press,U.S.
Imprint: Health Professions Press,U.S.
Dimensions:
Width: 22.30cm
, Height: 1.50cm
, Length: 27.60cm
Weight: 0.543kg
ISBN: 9781938870767
ISBN 10: 193887076
Pages: 208
Publication Date: 24 May 2018
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Spiral bound
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
A definitive guide to providing the tools and explanations for truly individualizing institutionally provided food services] ][this book] is an invaluable and unreservedly recommended addition to professional, hospital, residential care facilities, college, and university library Health Care Management collections. -- Midwest Book Review Midwest Book Review The material clearly demonstrates the step by step process in creating care plans for restricted diets, self-directed dining and for risky decisions. It gives the long-term care professional a great tool box to work from and creative ideas to implement the New Dining Standards to increase the well-being of our senior communities. -- Angela Gardener, MS, RD, CSG, LDN Nursing Home Administrator A resident must be able to weigh the potential benefits and risks and make their own decisions regarding the food they eat. This book provides the forms, action plans, and educational materials regarding regulations and evidence-based clinical guideline standards to effectively liberalize diets, while keeping people as safe as possible. -- Karen Goldsmith Attorney-at-Law, Goldsmith and Grout, P.A.
Author Information
Diane Hall, RD, LD, NHA, is an expert consultant and nationally recognized speaker on culture change and dining standards in long-term care. A registered dietitian and licensed nursing home administrator, she began as a dining manager to a nursing home in 1982. She eventually founded Balanced Senior Nutrition, a full-service consulting firm with dietitians servicing nursing homes, assisted living facilities, home health agencies, and community organizations throughout the Southeast. She remains on the cutting-edge of individualized nutrition care, earning respect in her field by staying current on changing federal and state regulations. She is widely regarded as a visionary and leader in the rapidly changing and progressing field of senior nutrition.
