Menu Ideas During COVID-19
- Understand menu changes that may be needed during COVID-19
- Understand non-communal dining and why it is needed
- Understand the importance of communication to residents and staff
Isolation Precautions in the Food Service Department during the COVID 19 pandemic
Fortifying and Enhancing Foods
Food Borne Illness
Care Planning in Long Term Care
Vegan/Vegetarian Diets
Waste Disposal in the Kitchen
Thermometer Calibration
Therapeutic and Liberalized Diets
Thawing Foods Properly
Screening for Nutrition Risk
Resident Rights and Person Centered Dining
Obtaining Nutrition History and Food Preferences
Obtaining Accurate Height and Weight Measurements
Menu Substitutions
Meal Accuracy and Standardized Recipes
Maintaining Adequate Hydration
Kitchen Safety
Isolation Precautions within the Food Service Department
IDDSI
Heating, Holding and Reheating Foods
Hazardous Chemicals in the Food Service Department
HACCP Principles
Guidelines for Pressure Injury Management
Food Drug Interactions
Conducting a Calorie Count
Food Storing, Labeling and Dating
Food Production Sheets
Communicating Nutrition Related Concerns
Cleaning dishes, utensils and pots and pans
Preparing Texture Modified Foods Pureed Foods
NPO and Clear Liquid Diets
Chemical Sanitizers in the Kitchen
Preparing Texture Modified Foods Mechanical Soft
Preparing Texture Modified Foods Mechanical Soft
Basics of Nutrition Support
Proper Hygiene Practices When Serving Meals
Two Stage Cooling Process
Avoiding Cross Contamination during Food Production
Adjusting IBW and BMI of Amputee Resident
Understanding Significant Weight Changes
Congestive Heart Failure and Dietary Sodium
Time Management
Fluid Restrictions
Disposable glove use
Food Allergies and Intolerances
Pest Control
Gluten Free Diet
Diabetes Management in Long Term Care
Clinical Documentation
Basic Cooking Procedures
Proper procedures for Operating and Cleaning Equipment
Cross Contamination in the Dish Room
Dish Machine Operation
Personal Hygiene
Fire Safety
Sanitizers
Fiber and constipation
Fortifying and Enhancing Foods
Nutrition’s Role in Wound Care
Low Fat diets for the elderly
Care planning made easy
There’s no such thing as survey mode
Gout and diet management
Tray Accuracy and Portion Control
Thickened Liquid Diets
Effects of Aging on Eating Habits and Nutrition
Feeding A Resident Who Needs Assistance
Nutrition Care for the Overweight Resident
Heating Holding Cooling
Hazardous chemicals in the food service department
Storage of Food and Supplies
Proper Food Portioning
Using Standardized Recipes
Taking Food Temperatures
Plate Presentation
Gluten Free Diet
HACCP
MyPlate
Two Stage Cooling Process
Alzheimer’s Disease
Customer Service Skills
Mechanically Altered Diets
Congestive Heart Failure and Dietary Sodium
Cleaning and Sanitizing
Enhancing the Resident Dining Experience
HIPAA
Preparing for the Annual State Survey
The importance of lab test results in determining therapeutic diets
Food Labeling and Dating In-Service
Nutrition and Hydration in the Elderly
Disaster planning
Therapeutic diets in Long Term Care
Safe Food Preparation and Handling
