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Food For Thought - Newsletter Archives

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 status over time as changes in weight can often indicate other medical changes; and also used to dose certain types of medications.  Inaccurate weight measurements can result in an increased number of “unplanned” weight changes in the facility and affect the plan of care for the resident. 

Key points to consider in assuring weight accuracy:

  • If possible, have the same staff member responsible for obtaining all weights.  This will assure consistency of procedure.
  • Weigh residents at the same time of the day, in the same weight clothing each time they are weighed.
  • Use type of scale appropriate for each individual resident’s weight, medical condition and ability to ambulate; balance scale to zero before weighing.
  • Document type of scale used for measurement.
  • If weighed in wheelchair, subtract weight of wheelchair from weight obtained.
  • Be aware of casts, full catheter or colostomy bags, splints, prosthetics and other devices that can affect weight and document if these items are present.
  • Compare weight to previous weight; if a large variance is noted (greater or equal to 5#) re-weigh the resident to verify the weight.
    * make sure to document as “re-weight”
  • Calibrate scales at least once a month using manufacturer’s instructions for calibration to assure accuracy; if scale is electronic, batteries should be changed regularly.

Take the first step to weight accuracy… review your weight policy and procedure today!

 

At Nutrition Care Systems, Inc, we are dedicated to providing comprehensive tools to the LTC industry.  If you’re in need of an appropriate weight measurement policy and procedure please contact us or browse our Policy & Procedure Manuals here.                     

 
 
Food For Thought - Newsletter Archives

Previous Newsletter Articles

  • 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…
    Read more...
  • June 2009
    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…
    Read more...
  • April 2009
    Salmonella Contamination in Pistachios and Pistachio ProductsSetton Pistachio, the nation's second-largest pistachio processor which sells nuts to Kraft Foods and 35 other wholesalers across the country, has recalled more than 2 million pounds of nuts over fears of possible salmonella contamination.  The Food and Drug Administration (FDA) states California-based Setton…
    Read more...
  • 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…
    Read more...
  • October 2008
    A Calibrated Thermometer is an Essential Tool in Food Service


    The regular and consistent use of a calibrated probe thermometer in any food service is an indispensable tool. It helps any food service protect their customers from foodborne illnesses which are a major health concern to…
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  • October 2008
    Is snacking beneficial to older Americans?


    As we age it has been shown that there is a reduction in energy intakes. The decreased intake is most likely due to physiological, psychological, economic and social factors. Altered taste and flavor sensations are what can account for the…
    Read more...
  • 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? …
    Read more...
  • March 2009
    When In Doubt, Throw It OutAs consultant dietitians, we are asked many questions regarding food spoilage: How long can I keep leftovers in the refrigerator? How long can I keep meat in the freezer? How can I prevent food spoilage? Don’t let spoiled food spoil your business. Read more for…
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  • September 2008
    Prepare for the Baby Boomer Generation!

    A new group of health care consumers has begun to utilize the services of long term care. These are the Baby Boomers who total approximately 78 million, born between 1946 and 1964. These men and women, some of whom have reached…
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  • April 2009
    Proper Feeding TechniquesLong-term care residents should be encouraged to maintain their independence and feed themselves whenever possible. However, there are many reasons why a patient may require feeding assistance.  Physical problems (for example, being unable to hold a fork, tremors that prevent getting spoon to mouth, etc) or cognitive problems…
    Read more...
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