Here are 10 practical ways to decrease food costs at your nursing home, assisted living facility, hospital, or other health care facility.
This article explains what dietitians need to know about writing diet orders in long-term care and offers tips to get your facility on board with the delegated order-writing rule.
This article provides an overview of nutrition-related CAAs, including what they are, what they mean, and how to use them to improve the quality of care and quality of life of nursing home residents.
This article explains everything dietitians and dietary managers need to know about QAPI, including what it is, why it’s important, and how food- and nutrition-related services fit into the program.
This article explains what dietitians need to know about the patient-driven payment model changes and the opportunities it provides for reimbursement for nutrition and food-related services.
This article guides you through the process of writing nutrition care plans for long-term care and provides templates with examples.
This article explains what sliding scale insulin is and whether it should be used to control diabetes in older adults living in long-term care.
This article explains the potential consequences of a diabetic diet for older adults living in long-term care and why a liberalized approach to diet offers greater benefits.
This article serves as a beginner’s guide to the IDDSI framework with information on the IDDSI food and drink levels and testing methods.
This article explains what BMI is and why current BMI ranges may not be appropriate for assessing disease risk or nutritional status in older adults.
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