Diabetes Teaching GuidelinesApproximately 6.5 million Americans have been diagnosed with diabetes and it is estimated that 50% of all persons in the United States who have diabetes are undiagnosed.  Diabetes is the fourth killer in the United States, usually related to coronary heart disease or stroke.  It is the chief…

Nutrition Services for the Healthcare Industry of the Future

The Center for Medicare and Medicaid Services (CMS) has recently released the newly revised nutrition and sanitation regulations and investigative guidelines to surveyors. Slated to become effective September 1, 2008, the intent of F 325 ( previously F…

Restorative Dining Programs can Improve Outcomes, Promote Well-being, Reduce Risk, and Boost Payment

All people involved in the caregiving process must be focused on the purpose of caregiving in the broadest sense to help the resident be as comfortable and functional for as long as possible. Restorative programs…

Accurate Weight Measurements - a MUST HAVE for LTC!Accuracy of weight measurements is essential to the nutrition assessment of a resident in long-term care and sets the stage for nutrition intervention.  Weight measurement is used to calculate energy, protein and fluid needs; used as an indicator of nutritional and health…

The Hospitality Concept and Health Care Food Service

The long term care industry provides meal services to thousands of residents daily.  Providing a meal service that complies with state and federal regulations can be daunting.  It is easy to get so caught up with meeting regulations and day…

We don’t work in a facility, we work in their home. Phrases like “culture change” and “resident centered living” have been popping up in meetings, newsletter, and research regarding how we manage long term care facilities. What do all of these words mean and why all of this change now? …

Protein Intake and Chronic Kidney Disease (CKD) in the Elderly Resident

Can there be too much protein?

It has long been recognized that adequate protein intake is needed throughout the life cycle and a necessary nutrient in tissue building and repair. For residents in…

How to Cool Food ProperlyLimiting the time food spends in the temperature danger zone (41° F to 140° F) is a way in which facilities can prevent food borne illnesses.  Food that will not be used immediately need to be cooled quickly and stored in the refrigerator or freezer.  Slow…

Salmonella Outbreak in Peanut ButterRecently, the Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) recommended that products containing peanut butter be eliminated from consumer’s diets until further information becomes available. At least 474 people in 43 states have been sickened by peanut butter and peanut paste,…

The holidays can be a time of excitement for all of us when we are surrounded by family and friends. Along with great company, the holidays are synonymous with our favorite foods. Below are some tips to avoid increasing your waistline while still enjoying all of your favorite foods!Stay hydrated:…