Product Details

 

CMS recently made 3 changes to the hospital dietary guidelines and rewrote the dietary guidelines for critical access hospitals. This program will discuss the CoPs for dietary, food and nutrition services, including the new dietary guidelines for critical access hospitals. CMS published a new rule that allows medical staff and board to credential and privilege qualified dietitians and nutritional specialists to order a patient's diet.

Our expert will also cover The Joint Commission Provision of Care standards, The Joint Commission dietary tracers related to dietetic and food service areas, and review DNV GL's standards on dietetics and nutrition.

Reserve your team a space today!

Call us at 800.688.2421 or add this event to your cart above.

 

After this webinar participants will be able to:

1. Explain the CoPs standards on food and nutrition services.
2. Discuss The Joint Commission guidelines for dietetic services.
3. Discuss The Joint Commission tracer for dietetic and food services.

Your order includes:  

• Recording of the presentation.
• Access to the specially created presentation handouts.

CMS Food and Dietetic Services CoP Topics topics:

- CoPs on food & dietetic services	- Keeping up with CMS changes	- Privileging qualified dieticians
- Qualified nutritional specialists	- State scope of practice	- State laws & hospital policies
- Ordering patient diets	- 3 tag changes	- Organizied dietary services
- Meeting nutritional needs	- Survey procedure questions	- Therapeutic diets & guidelines
- Infection control in dietary services	- Infection control worksheet	- Safe food handling
- Emergency & disaster plans	- Contracted services	And so much more!

 

TJC Provision of Care Standards:

- Nutritional screen	- Time frame for screens	- Food & nutrition
- Proper sanitation, temperature, etc.	- Patients refusing food	- Accommodating special diets
- Accommodating ethnic food	- Nutrition preferences	- Storing food & nutrition
- Therapeutic diet manual	- Patient education	And so much more!

 

Patient Tracer Activity:

- Assessment & care planning	- Instructions by qualified staff	- Identification & nutrition risk
- Nutrition screening criteria	- Time frames for nutrition assessment	- Measuring food consumption
- Special population needs	- Procedure for patients refusing meals	- Discharge education & referrals
- Communication	- Time frames for re-evaluation	And so much more!

 

Dietary and Food Services Day to Day Operation:

- Director of dietary qualifications	- Dietary leader responsibilities	- Emergency & disaster plans
- Hospital diets & menus	- Food preparation & storage	- Safe food handling
- Contracts for services, food & supplies	- Sanitation & infection control	- Quality improvement activities
- DNV Healthcare standards	- CAH dietary standards	And so much more!

Your Speaker: Sue Dill Calloway, RN, MSN, JD

Sue is a nurse attorney, medico-legal consultant and long-time educator for nurses, physicians, and other healthcare providers. She is a frequent speaker and is well known across the country in the areas of healthcare law, risk management, and patient safety. She has authored over 100 books and hundreds of articles. For AHC Media, she authored Cracking the Code: Understanding the CMS Hospital CoP Standards on Anesthesia.

Ms. Calloway received her Bachelor of Arts, Bachelor of Science in Nursing, Master of Science in Nursing, and Doctor of Jurisprudence from Capital University in Columbus, Ohio. Additionally, she is certified in healthcare risk management by the American Society for Healthcare Risk Management and is the first in the country to be certified in CMS regulatory compliance.

Target Audience:

Anyone involved with or interested in diet and food regulations and standards, including but not limited to: Dietitians, Director of Dietary, Dietary Staff, TJC Liaison, DNV GL Liaison, Medical Staff, CEOs, CFOs, COOs, CMOs, CNOs, CE Directors, Department Directors, Quality Improvement Staff, Physicians, Nurses (all levels), Compliance Officers, CMS Liaisons, and anyone else responsible for complying with CMS, DNV GL or TJC standards that affect dietary and nutrition services.