Menus
Near the Steamtable
Where should the menu/menu book be located during meals?
Wash Hands, put on hairnet and apron
What you need to preform to be prepared to enter the kitchen?
After each meal
How often are the dining tables washed and sanitized?
How often is the kitchen area cleaned?
How often is the dishwasher drained?
Scoop dish, Built up Handled Silverware or Foam Handles, Sippy Cup, Dicem Mat
What is Adaptive Equipment used at mealtime to promote independent eating
If older adults have a chronic condition, many times they are placed on this type of diet
What is restricted or therapeutic diet
Information found on the diet extensions or diet guides.
Therapeutic diets, consistency modified diet, Menus items, menu item portions
A dessert placed on a small separate plate.
What is the proper way to serve meal items?
Main plate: Meat, potato, and vegetable.
Separate small plate or dish: Dessert or salad
Glasses and cups: Beverages
Serving all residents on one table before serving the next.
What is the order of serving in the dining room?
"Feeder" and "Bib"
Terms we DO NOT use when referring to a "resident who needs assistance with eating" or a "Clothing Protector"
Physical signs of malnutrition
What is unplanned weight loss, loss of appetite, not able to eat or only eating small amounts, feeling weak or tired, swelling or fluid accumulation
2oz and 1/4 cup
4oz and 1/2 cup
8oz and 1 cup
What are the same amounts using different unit measures?
Use a small dish placed on the plate
How do you properly serve runny or juicy foods such as Cream Corn, Baked Beans, Creamy Cucumbers, or Coleslaw.
CNAs, Homemakers, and additional staff as needed/available.
Who should be available to assist at meal?
In a seated position, engaging in appropriate conversation, using napkins to wipe food from resident's face.
What is the correct way to assist a resident with eating?
Recommended number of cups of fluid per day for older adults
What is 6-8 cups or 48-64 oz.
Grey Handled scoop/disher measurement
What is 4 oz
41-140 degrees
What is the danger zone for food temps?
Cold foods should be 41 degrees or below and hot foods should be 140 degrees or hotter.
Posted in the dining room for residents to see. Generally written on the white board.
What is the requirement for the daily menu?
Handwashing or Hand Sanitizer
What should be offered to all residents when they arrive to the dining room, prior to eating?
Role that protein plays in our bodies
What is repair and build muscle, make hormones, enzymes, and antibodies, maintain fluid balance, clot blood, or transport oxygen
Fall and Winter or Spring and Summer
What are the two menu cycles at TNDC?
Tool to ensure each resident is served meals, the meal items they want, and how much they ate of the meal.
What are the Dining Sheets
A Glass of water.
What is provided to residents with each meal?
Small bites, watching for a swallow, alternating solids and liquids, monitoring for any difficulty.
What is, how to assist someone with swallowing difficulties?
Cognitive diagnosis such as this can contribute to malnutrition
What is Dementia and Alzheimer's
Also urinary tract infections can cause sudden confusion in older people and people with dementia. IN addition, many older adults are chronically dehydrated or can become so quickly with acute illness, this can display as dementia type behavior.