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CMS Manual System - Louisiana Department of Health and Hospitals

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Procedures: §483.35(b)<br />

For residents who have been triggered for a dining review, do they report that meals are<br />

palatable, attractive, served at the proper temperatures <strong>and</strong> at appropriate times?<br />

Probes: §483.35(b)<br />

Sufficient staff preparation:<br />

Is food prepared in scheduled timeframes in accordance with established pr<strong>of</strong>essional<br />

practices?<br />

Observe food service:<br />

Does food leave kitchen in scheduled timeframes? Is food served to residents in<br />

scheduled timeframes?<br />

________________________________________________________________________<br />

F363<br />

§483.35(c) Menus <strong>and</strong> Nutritional Adequacy<br />

Menus must:<br />

(1) Meet the nutritional needs <strong>of</strong> residents in accordance with the recommended dietary<br />

allowances <strong>of</strong> the Food <strong>and</strong> Nutrition Board <strong>of</strong> the National Research Council, National<br />

Academy <strong>of</strong> Sciences;<br />

Intent: §483.35(c)(1)(2)(3)<br />

The intent <strong>of</strong> this regulation is to assure that the meals served meet the nutritional needs <strong>of</strong> the<br />

resident in accordance with the recommended dietary allowances (RDAs) <strong>of</strong> the Food <strong>and</strong><br />

Nutrition Board <strong>of</strong> the National Research Council, <strong>of</strong> the National Academy <strong>of</strong> Sciences. This<br />

regulation also assures that there is a prepared menu by which nutritionally adequate meals have<br />

been planned for the resident <strong>and</strong> followed.<br />

Procedures: §483.35(c)(1)<br />

For sampled residents who have a comprehensive review or a focused review, as appropriate,<br />

observe if meals served are consistent with the planned menu <strong>and</strong> care plan in the amounts, types<br />

<strong>and</strong> consistency <strong>of</strong> foods served.<br />

If the survey team observes deviation from the planned menu, review appropriate documentation<br />

from diet card, record review, <strong>and</strong> interviews with food service manager or dietitian to support<br />

reason(s) for deviation from the written menu.

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