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April 2009
HydrationNext to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports…
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September 2009
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…
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January 2010
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? …
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July 2008
CDC Announces Updated Guidelines for Isolation Precautions
Preventing transmission of infectious agents in healthcare settings 2007
The Guideline for Isolation Precautions: Preventing Transmission of Infectious Agents in Healthcare Settings 2007 updates and expands the 1996 Guideline for Isolation Precautions in Hospitals. The transition of healthcare…
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July 2008
Providing a 'Good Meal' Means More Than Filling a Residents Stomach or Maintaining Weight
Introduction
Nursing home residents have many special needs, perhaps none more important than nutrition. A person's appearance, mood, resistance to illness and self-esteem can be improved through good general nutrition, the lack of…
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July 2009
Summertime Grilling Safety TipsSummertime and outdoor grilling go hand in hand when it comes to the warm months, but a foodborne illness can ruin a perfect picnic or cookout. However, a little bit of planning can prevent a foodborne illness from occurring which happens so often in the warm summer…
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September 2008
Food Safety and Sanitation Training in Long Term Care
With recent requirements in the state of Illinois and others, that an employee with Sanitation Certification Training—in Illinois, the Food Service Sanitation Manager Certification (FSSMC)—be on duty in a Category 1 or “High Risk” facility whenever food…
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January 2010
As our residents age, they experience changes in their physical and mental abilities which may require alterations in the consistency of their diet. Dysphagia affects anywhere from 35 to 60 percent of elderly people living in long term care facilities. It is important as health care providers to ensure that…
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June 2009
Liberalized Renal Diets in Long-Term Care FacilitiesThe American Dietetic Association recommends that long-term care facilities liberalize therapeutic diets to maximize meal intake of residents who are at nutritional risk. In many cases a regular diet improves meal intake, minimizes struggles over dietary compliance, and improves a patient’s quality of life. …
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July 2009
Alternate Forms of Hydration in the Summer MonthsIn these hot summer months, the body is begging for liquids. But instead of reaching for a glass of water, why not eat a slice of watermelon? A suitable daily allowance for water in adults is 2.5 liters per day, or approximately 2.5…
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