Jan 27, 2020
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Goal Setting for 2020: How will your Food and Nutrition Services impact resident Care and reimbursement

Beginning a new year is such a hopeful time as there’s the sense of being given a fresh start every January 1st.   And with that comes time to set new goals and resolutions for the upcoming year.  What better way to plan for 2020 than to reflect on a few of the major changes that … [ Read More ]

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Food Labeling

The food label is a graphic that tells you the nutritional value of the food you are eating. It can be found on packaged foods in the United States. The Food and Drug Administration is responsible for mandating the food label and it’s claims. Food labels can be useful for all consumers. However, individuals with … [ Read More ]

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Celiac Disease and the Gluten Free Diet

Celiac disease is an autoimmune disorder of the mucosal lining of the small intestine.  It is characterized by the genetically-based sensitivity to specific proteins that are found in wheat, rye, barley and triticale (which is a hybrid of wheat and rye). It is a disease that damages your small intestine and keeps it from absorbing … [ Read More ]

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Tube Feeding Calculations in Long Term Care

A tube feeding is a medical device that is used to provide nutrition to a resident who may not be able to obtain proper nutrition orally or not able to swallow properly or safely. A feeding tube may be permanent or temporary for the treatment of acute or chronic conditions. Once a resident is either … [ Read More ]

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Quality Assurance and Performance Improvement programs for Food and Nutrition Services

The long-term care industry has seen vast changes the past several years.  From sweeping overhauls to regulatory requirements to changing the payment structure from Medicare.  In fact, the only thing that has remained constant is change.  With change, comes a newfound focus on policies, procedures and resident satisfaction.  On November 28th, 2019 nursing homes will … [ Read More ]

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Using the Body Mass Index (BMI)

BMI is an abbreviation used for body mass index and it is calculated from a person’s height and weight. The Centers for Disease Control and Prevention (CDC) use BMI to define terms like overweight and obese. Someone who is underweight would have a BMI below 18.5; Normal weight is considered 18.5 to 24.9; Overweight would … [ Read More ]

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The cost of obesity

According to the Centers for Disease Control and Prevention, the prevalence of obesity was 39.8% and affected about 93.3 million of US adults in 2015~2016.   12.5 million children and teens are also now facing the obesity epidemic.  Obesity-related conditions include heart disease, stroke, type 2 diabetes and certain types of cancer that are some of … [ Read More ]

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HACCP Principles

Hazard Analysis Critical Control Point (HACCP) is a food safety system that can identify and prevent food safety hazards (physical, chemical, biological). These hazards, if not identified and controlled or eliminated, could put consumers at risk for food borne illness (FBI). The leading cause of FBI is improperly cooled foods, followed by: Food not thoroughly … [ Read More ]

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Identifying Malnutrition upon Admission can lead to Improved Nutrition Outcomes while Securing Financial Reimbursement

The prevalence of malnutrition among older adults is on the rise, contributing to overall higher healthcare costs.  In fact, estimates are that the cost of disease-associated malnutrition in older adults is $42 billion per year, and up to one out of every two older adults are at risk of becoming malnourished.1   Malnutrition is a major contributor to multiple … [ Read More ]

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Food Safety

September is National Food Safety Education Month. It is a great time to highlight knowledge from the food safety community and explore new ways to prevent foodborne illnesses. Foodborne illness is an interchangeable term for foodborne disease, foodborne infection or food poisoning. This umbrella terms defines a disease transmitted to people from food. There are more … [ Read More ]

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