Nov 19, 2019
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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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Kidney Disease and Diet Restrictions

When a renal diet is ordered, just what does this mean?  In long term care, the restrictions are liberalized.  It is first important to find out if the resident is receiving dialysis or not. The renal diet may be interpreted as general with no added salt and possibly low potassium. A low potassium diet generally … [ Read More ]

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PDPM & Section K: Accurate MDS coding and documentation to support maximum reimbursement

In today’s healthcare environment, achieving positive outcomes while maintaining revenue and managing costs is key to success.  Beginning October 1, 2019 CMS will be replacing the current SNF PPS Resource Utilization Group (RUGs) payment model with a new per-diem payment model named the Patient-Driven Payment Model (PDPM).  No longer will revenue be based on managing … [ Read More ]

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Older Adults and Healthy Weights

Men and women are living longer, enjoying energetic and active lifestyles well into their 80s and 90s. Study after study confirms eating well and being active can make a dramatic difference in the quality of life for older adults. We are never too old to enjoy the benefits of improved nutrition and fitness. With nutrient-rich … [ Read More ]

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Food Allergies and Intolerances

A food allergy is a medical condition in which exposure to a food triggers a harmful immune response. The immune response, called an allergic reaction, occurs because the immune system attacks proteins in the food that are normally harmless. The proteins that trigger the reaction are called allergens. Every three minutes, a food allergy reaction … [ Read More ]

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