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Author : Anne Claire Donovan,Orville Bernard Ives,United States. Public Health Service. Division of Hospital and Medical Facilities
Publisher : Unknown
Page : 84 pages
File Size : 44,7 Mb
Release : 1966
Category : Hospital buildings
ISBN : UIUC:30112104107542
Author : Institute of Medicine,Food and Nutrition Board,Committee on Nutrition Services for Medicare Beneficiaries
Publisher : National Academies Press
Page : 383 pages
File Size : 47,5 Mb
Release : 2000-06-09
Category : Medical
ISBN : 9780309068468
Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.
Author : M. Rosita Schiller,Karen Miller-Kovach,Mary Angela Miller
Publisher : Jones & Bartlett Learning
Page : 394 pages
File Size : 51,8 Mb
Release : 1994
Category : Hospitals
ISBN : 0834205513
Designed to help nutrition professionals build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, nursing homes, etc. Provides a discussion of quality assessment, monitoring, and evaluation. Includes background information on total quality management and its adaptation to health care settings and a discussion of departmental systems and tools for quality management. Deals with the quality monitoring and evaluation process, and offers suggestions for managing the quality process. Contains references and examples from dietetic practice.
Author : Rita Jackson
Publisher : Jones & Bartlett Learning
Page : 580 pages
File Size : 51,7 Mb
Release : 1997
Category : Dietetics
ISBN : 0834207605
Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.
Author : Canada. Working Group on the Department of Dietetics,Canada. Health Services Directorate
Publisher : Unknown
Page : 154 pages
File Size : 53,6 Mb
Release : 1988
Category : Dietetics
ISBN : UIUC:30112104373003
Author : United States. Division of Hospital Facilities
Publisher : Unknown
Page : 20 pages
File Size : 46,8 Mb
Release : 1952
Category : Health facilities
ISBN : MINN:30000010553745
Author : Ólöf G. Geirsdóttir,Jack J. Bell
Publisher : Springer Nature
Page : 274 pages
File Size : 40,6 Mb
Release : 2021
Category : Geriatric nursing
ISBN : 9783030638924
This open access book aims to primarily support nurses as leaders and champions of multimodal, Interdisciplinary nutrition care for older adults. A structured approach to fundamentals of nutrition care across Interdisciplinary settings is combined with additional short chapters about special topics in geriatric nutrition. The book is designed to provide highly accessible information on evidence-based management and care for older adults, with a focus on practical guidance and advice across acute, rehabilitation, and primary and secondary malnutrition prevention settings.The cost of malnutrition in England alone has been estimated to be £19.6 billion per year, or more than 15% of the total public expenditure on health and social care. ^65 years). The importance and benefit of specialised nutrition care, delivered by experts in field, is well established for those with complex nutrition care needs. However, despite the substantial adverse impact of malnutrition on patient and healthcare outcomes, specialised management of this condition is often under-resourced, overlooked and under-prioritised by both older adults and their treating teams. As an alternative, timely, efficient, and effective supportive nutrition care opportunities may be appropriately implemented by nurses and non-specialist Interdisciplinary healthcare team members, working together with nutrition specialists and the older adults they care for. Practical, low-risk opportunities should be considered across nutrition screening, assessment, intervention, and monitoring domains for many patients with, or at risk of malnutrition. Whilst a variety of team members may contribute to supportive nutrition care, the nursing profession provide a clear focal point. Nurses across diverse settings provide the backbone for Interdisciplinary teamwork and essential patient care. The nursing profession should consequently be considered best placed to administer Interdisciplinary, multimodal nutrition care, wherever specialist nutrition care referrals are unlikely to add value or are simply not available. As such, the book is a valuable resource for all healthcare providers dedicated to working with older patients to improve nutrition care. .
Author : Clarence W. Schroeder
Publisher : Unknown
Page : 86 pages
File Size : 41,9 Mb
Release : 1954
Category : Diet-kitchens
ISBN : MINN:319510004420403
Author : Ruby Parker Puckett,American Society for Healthcare Food Service Administrators
Publisher : John Wiley & Sons
Page : 600 pages
File Size : 45,9 Mb
Release : 2004-11-08
Category : Medical
ISBN : 0787978299
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Author : United States. Division of Hospital Facilities
Publisher : Unknown
Page : 20 pages
File Size : 45,5 Mb
Release : 1952
Category : Health facilities
ISBN : RUTGERS:39030039851201
Author : United States. Public Health Service
Publisher : Unknown
Page : 32 pages
File Size : 41,6 Mb
Release : 1953
Category : Electronic
ISBN : IND:30000091785521
Author : Beth Israel Hospital (Boston, Mass.). Nutrition Services Dept
Publisher : Free Press
Page : 192 pages
File Size : 55,6 Mb
Release : 1982
Category : Diet therapy
ISBN : 0669055239
Author : United States. Health Services and Mental Health Administration. Community Health Service
Publisher : Unknown
Page : 28 pages
File Size : 40,6 Mb
Release : 1970
Category : Dietitians
ISBN : SRLF:A0012438339
Author : Institute of Medicine,Food and Nutrition Board
Publisher : National Academies Press
Page : 152 pages
File Size : 46,7 Mb
Release : 2012-06-15
Category : Medical
ISBN : 9780309253109
The U.S. population of older adults is predicted to grow rapidly as "baby boomers" (those born between 1946 and 1964) begin to reach 65 years of age. Simultaneously, advancements in medical care and improved awareness of healthy lifestyles have led to longer life expectancies. The Census Bureau projects that the population of Americans 65 years of age and older will rise from approximately 40 million in 2010 to 55 million in 2020, a 36 percent increase. Furthermore, older adults are choosing to live independently in the community setting rather than residing in an institutional environment. Furthermore, the types of services needed by this population are shifting due to changes in their health issues. Older adults have historically been viewed as underweight and frail; however, over the past decade there has been an increase in the number of obese older persons. Obesity in older adults is not only associated with medical comorbidities such as diabetes; it is also a major risk factor for functional decline and homebound status. The baby boomers have a greater prevalence of obesity than any of their historic counterparts, and projections forecast an aging population with even greater chronic disease burden and disability. In light of the increasing numbers of older adults choosing to live independently rather than in nursing homes, and the important role nutrition can play in healthy aging, the Institute of Medicine (IOM) convened a public workshop to illuminate issues related to community-based delivery of nutrition services for older adults and to identify nutrition interventions and model programs. Nutrition and Healthy Aging in the Community summarizes the presentations and discussions prepared from the workshop transcript and slides. This report examines nutrition-related issues of concern experienced by older adults in the community including nutrition screening, food insecurity, sarcopenic obesity, dietary patterns for older adults, and economic issues. This report explores transitional care as individuals move from acute, subacute, or chronic care settings to the community, and provides models of transitional care in the community. This report also provides examples of successful intervention models in the community setting, and covers the discussion of research gaps in knowledge about nutrition interventions and services for older adults in the community.
Author : Sari Edelstein
Publisher : Jones & Bartlett Learning
Page : 568 pages
File Size : 51,6 Mb
Release : 2008
Category : Business & Economics
ISBN : 0763740640
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
