STANDARD COMPETENCIES:

 

 I.      List each of the members of the health care team and the role they play in the nutrition of the patient/resident.

 II.     Discuss basic components of nutrition and be able to identify the nutritional needs of the elderly.

 III.    Administer basic assessment tools:  medical history, 24 hour recall, food diary, food likes or dislikes chart, lifestyle questionnaire.

 IV.     Observe patient conferences and become aware of the process of patient review by the medical team.

 V.      Review patient`s charts and become familiar with and document information in the SOAP method of charting.

 VI.     Review basic menu planning guidelines of taste, texture, color, shape, and temperature and apply them to the nursing home/residence setting.

 VII.    Plan menus for specific age groups and in short and long term residence situations considering: labor, cost equipment avail-ability, physical plant set-up and nutritional needs.

 VIII.   Develop a working knowledge of the diet modifications for menus required in a nursing home setting.

 IX.     Compile a portfolio of sample menus from other facilities through class members.

 X       Identify different methods of purchasing used in the industry:  primary supplier, multiple suppliers, formal bids, informal bidding, open purchasing.

 XI.     Write operational specifications for a purveyor and specific food product specifications or equipment specifications.

 XII.    Review rules for facility design and layout including design of work centers, and traffic flow.

 XIII.   Evaluate their clinical site and apply design principles to any recommendations.

 XIV.    Review equipment needs, write equipment specifications, set up an equipment priority list and establish a replacement schedule.

 XV.     Observe all safety procedures and policies used at their clinical site.  He/she will list safety information.

 XVI.    Collect sanitation and cleaning schedules used at the clinical site.  The student will apply safe food handling procedures and sanitation rules.

 XVII.   Apply cost control procedures to food costs through menu planning, food purchasing, food specifications, forecasting, standardized recipes, inventory and food handling methods.

 XVIII.  Identify energy assessment and cost control techniques.

 XIX.    Review labor cost control techniques such as staffing, hiring, training and termination.

 XX      Review methods used in determining staffing and scheduling needs of a facility.

 XXI.    Discuss and share hiring, training and dismissal procedures.

 XXII.   Write and evaluate job specifications and job descriptions.

 TOPICAL OUTLINE:

 

 I.      The Health Care Team:  Dietitian, Food Service Director, Consulting Dietitian, Director of Nursing.

 II.     Nutrition For the Elderly and Assessment Tools.

 III.    Patient Conferences and Charting.

 IV.     Menu Planning.

 V.      Food Purchasing.

 VI.     Facility Lay-Out and Design, Equipment Selection.

 VII.    Safety and Sanitation.

 VIII.   Financial Management.

 IX.     Personnel Management.