STANDARD COMPETENCIES:

 

 I.      Review the members of the hospital health care team and be able to identify their educational requirements and their contribution to the welfare of the patient.

 II.     Read the American Hospital Association`s Patient`s Bill of Rights and discuss its importance.

 III.    Review the Characteristics of a Good Hospital and use those standards as they look at their clinical site.

 IV.     List the different options for health care:  Hospitals, Nursing Homes, Health Maintenance Organizations, Clinics, Hospice.

 V.      Review the rules involved in hospital charting according to the SOAP method.

 VI.     Identify the abbreviations used in charting and become aware of the different sections of medical records and their content.

 VII.    Study and be familiar with the different diet assessment techniques and procedures.

 VIII.   Practice, and under the supervision of an R.D., do a diet history on a patient.

 IX.     Develop interviewing skills.

 X       Review the hospital diet manual.

 XI.     Work with and use therapeutic diets.

 XII.    Help Calculate new therapeutic diets for patients.

 XIII.   Review OSHA requirements in the work place and how they relate to hospital food service.

 XIV.    Study the policy and procedures manual.

 XV.     Review job descriptions for both clinical and food service in the hospital.

 XVI.    Review the Quality Assurance Program and discuss how it is implemented.

 XVII.   Evaluate a portion of the food service operation according to quality assurance program standards.

 XVIII.  Become familiar with the hospital setting:  kitchen layout and design, tray line operation, how menus are prepared, purchasing system, receiving and storage, production.

 XIX.    Tour other hospital departments:  Physical therapy, occupational therapy, lab, x-ray, etc. and related their activities to the nutritional well being of the patients.

 XX      Review the operations of the diet office.

 XXI.    Make diet changes, distribute menus, visit patients for complaints and follow through.

 XXII.   Become aware of the different nourishments available in the hospital.

 XXIII.  Work in the nourishment preparation area.

 XXIV.   Visit the patients for nourishment likes and dislikes.

 TOPICAL OUTLINE:

 

 I.      Hospital Health Care Team and Health Care Systems.

 II.     SOAP Charting (Subjective, Objective, Assessment, Plan).

 III.    Diet Assessments, Histories and Interviewing.

 IV.     Diet Manuals and Therapeutic Diets.

 V.      OSHA.

 VI.     Procedures and Policies.

 VII.    Quality Assurance Program.

 VIII.   Hospital Clinical Setting.

 IX.     Diet Office.

 X       Nourishments.