Food-Service-Manual-for-Health-Care-Institutions

Nutrient analysis, 296
Nutrition awareness, 12–13
Nutrition care manager: designing payment system
for, 259t; maximizing reimbursement for, 260;
measuring productivity of staff, 257–258fig;
responsibilities of, 253, 255fig
Nutrition care plan: critical paths/patient education
as part of, 269–271; described, 268; discharge
planning as part of, 269, 270e–271
Nutrition care services: documentation of, 271,
272e, 273; environmental trends affecting,
249–250; managing, 250–260; Medicare
expansion of, 249; patient-centered, 256;
providing, 260–273; standards and regulations
related to, 273–275
Nutrition education, 269
Nutrition host/hostess, 256
Nutrition Labeling and Education Act (1990), 8
Nutrition requirements: Food Guide Pyramid and
serving sizes, 475fig–476t; general customer
market and, 474–475; patient market and,
475–476
Nutrition staff: clinical manager, 256–257; for
major medical center, 254fig; management
team, 253–256, 254t; manager, 253, 255fig;
measuring productivity of, 257–258, 258fig;
nutrition services provided by, 260–273;
organizational chart for medium-sized
facility, 255fig
Nutrition and Your Health: Dietary Guidelines for
Americans (2000), 474
Nutritional risk screening: data collection and
initial screening, 262fig–263fig; described,
261; Food and Nutrition Screening Form,
266e; goal of, 265fig; physical signs of
malnutrition, 267t–268t; R.D. consultation
for intervention, 264fig
Nutritional status assessment, 261, 265
O
Objectives: business plan, 118–119fig, 120–121;
characteristics of well-written, 120; MBO
(management by objectives), 121; operating
budget and department, 314; steps for writing
outcomes measures with, 120–121; strategic
planning, 105–106; training, 220. See also
Goals of strategic planning; Outcomes
OBRA (Omnibus Budget Reconciliation Act)
[1987], 5
Obstacle removal, 40
Occupational Safety and Health Act (1970),
203–204
Index
Off-site meal service, 683–684
Oils/fats, 544–545
Olestra, 16
Omelets, 645
Omnibus Budget Reconciliation Act, 678
One-stop shopping, 565, 577–578
Operating budget: described, 112, 311, 312;
excerpt from annual food service department,
322fig; preparation of the, 312–324; sample
monthly operating statement, 323t;
sample monthly operating statement
and revised, 326t. See also Revised budget
Operating budget preparation: step 1: setting
timetable for budget preparation, 314;
step 2: examining department’s objectives,
314; step 3: analyzing financial feasibility
of objectives, 314; step 4: asking information
from food service staff, 314;
step 5: reviewing historical data, 315;
step 6: estimating units of service, 315;
step 7: estimating operating expense,
315–320e; step 8: determining statistical
indicators, 320; step 9: calculating
productivity indicators, 321; step 10:
preparing proposed operating budget,
321–324; steps listed for, 313–314
Operating expense estimates, 315–316
Operational planning: described, 35, 102, 107;
objectives of, 118, 120–121; periodic, 108,
112–116; policies and procedures of, 107–108;
scheduling techniques used in, 116. See also
Business plan
Operations control, 306
Organic standards, 512–513
Organizational chart, 141
Organizational control, 305. See also Control
function
Organizational culture: characteristics of, 147–148;
CQI (continuous quality improvement),
74–83fig, 76t
Organizational structure: committees as part of,
135–136; departments types as part of,
132–135; determining, 131–139; distributing
authority in, 151–152; factors influencing food
service department, 148; of food service
department, 141–150; systems approach to
food service, 139–141; teams as part of,
136–139
Organizing: defining process of, 131; food service
department, 141–150; as manager function,
35; nutrition care services, 253–256; systems
approach to, 139–141. See also Food service
organization
749