Dietary Services

The first exposure clients have with the dietitian is during an initial dietary assessment. At that time, a 24 hour recall is taken along with measurements, prescriptions taken and any other relevant material. New clients are then scheduled for another appointment a week later. At that appointment, a three (3) day intake record form should be completed for review. A discussion about nutritional needs begins at this appointment, and a goal is formulated if needed.

Once a goal is approved, work begins with the client to achieve that goal. Most goals are education based, as it is hoped that all clients will become as independent as possible. The approach is to use "talkable moments" so the clients learn in a comfortable atmosphere. These moments can be during a walk, in the kitchen cooking, in the exercise room or at a restaurant, as well as in the office. A team approach is imperative in the success of a nutritional goal, therefore, some of the time is spent training staff to reinforce the knowledge the clients have learned and to help them use it in real life situations.

Cycle menus for all the residential houses are prepared, keeping in mind food likes and dislikes, as well as ease in preparation as some of the clients help prepare the meals. Special diets are ordered by the client's personal physician. If a client is on a special diet, training on the diet is done and menus are modified.

All clients are reviewed periodically for nutritional needs, and if necessary a diet recommendation is sent to their medical physician for approval. Any special diet orders are given to the dietitian to implement.

The Manual of Clinical Dietetics by the American Dietetics Association has been adopted for use as the diet manual, and the Manual and Foodservice Policies and Procedures for Residential and Intermediate Care Facilities by Patricia H. Rusch, MPH, R.D. for the service manual