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Dietetic Service Operation Handbook : Practical Applications in Geriatric Care - Karen Kolasa

Dietetic Service Operation Handbook

Practical Applications in Geriatric Care

Hardcover Published: 1st March 1994
ISBN: 9781560220275
Number Of Pages: 176

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Approved by the Dietary Managers Association for 9 CEUs through September 1998!Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments. Dietetic Service Operation Handbook enhances extended caregivers’knowledge of basic food service and clinical dietetics operations and serves as a functional tool they can use to initiate effective organization of dietetic services. It explains proper techniques and tips for everything from how to plan a menu and care for equipment to special adaptive eating devices and modifying texture for swallowing disorders. Packed with general and specific guidelines, this book also teaches food service employees how to allocate time more wisely, making them effective members of the interdisciplinary medical team--and saving their facility time and money as well. Administrators who wish to understand the functions of their dietary department so they can communicate more effectively with its staff will find this book a most useful resource, full of meaningful interpretations of routine tasks found in the daily operation of a food service.The author, registered with the American Dietetic Association, has prioritized the topics in the book to assist the systematic organization of any dietary department. Chapters cover both administrative and clinical topics, including food purchasing and production, the policy and procedure manual, quality assurance, current trends in geriatric nutrition, the effects of medicine on diet, enteral feeding, and documentation of the medical record. Dietetic Service Operation Handbook includes a wide variety of standardized recipes for the pureed diet, a resource list, handy calculations, and many useful forms for record-keeping which are compatible with OBRA laws. Beginning dietitians and dietary managers will find this book to be an extremely helpful and practical guide in their day-to-day work. Beginning or expert administrators and nursing directors will discover it improves their understanding of and communication with their food service operations.

Introductionp. 1
Administrative Topics
Menu Planningp. 5
Standardized Recipesp. 9
Food Purchasing and Productionp. 11
Equipment Carep. 15
The Policy and Procedure Manualp. 17
Quality Improvementp. 21
The Pureed Processp. 25
Specialized Recipesp. 31
Clinical Topics
Current Trends in Geriatric Nutritionp. 81
Calculation of Oral Intakep. 91
Nutritional Evaluation of the Elderlyp. 93
Adaptive Eating Devicesp. 101
Drug-Nutrient Interactionsp. 103
Modified Food Texture for Swallowing Disordersp. 115
Fiber for Thoughtp. 119
Calcium and Osteoporosisp. 121
Enteral Feedingp. 125
Documentation of the Medical Recordp. 129
Appendixesp. 133
Indexp. 157
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9781560220275
ISBN-10: 1560220279
Audience: Tertiary; University or College
Format: Hardcover
Language: English
Number Of Pages: 176
Published: 1st March 1994
Country of Publication: GB
Dimensions (cm): 22.81 x 15.7  x 1.96
Weight (kg): 0.47
Edition Number: 1