Menu Ideas During COVID-19

  1. Understand menu changes that may be needed during COVID-19
  2. Understand non-communal dining and why it is needed
  3. Understand the importance of communication to residents and staff

Isolation Precautions in the Food Service Department during the COVID 19 pandemic

Fortifying and Enhancing Foods

Food Borne Illness

Care Planning in Long Term Care

Vegan/Vegetarian Diets

Waste Disposal in the Kitchen

Thermometer Calibration

Therapeutic and Liberalized Diets

Thawing Foods Properly

Screening for Nutrition Risk

Resident Rights and Person Centered Dining

Obtaining Nutrition History and Food Preferences

Obtaining Accurate Height and Weight Measurements

Menu Substitutions

Meal Accuracy and Standardized Recipes

Maintaining Adequate Hydration

Kitchen Safety

Isolation Precautions within the Food Service Department

IDDSI

Heating, Holding and Reheating Foods

Hazardous Chemicals in the Food Service Department

HACCP Principles

Guidelines for Pressure Injury Management

Food Drug Interactions

Conducting a Calorie Count

Food Storing, Labeling and Dating

Food Production Sheets

Communicating Nutrition Related Concerns

Cleaning dishes, utensils and pots and pans

Preparing Texture Modified Foods Pureed Foods

NPO and Clear Liquid Diets

Chemical Sanitizers in the Kitchen

Preparing Texture Modified Foods Mechanical Soft

Preparing Texture Modified Foods Mechanical Soft

Basics of Nutrition Support

Proper Hygiene Practices When Serving Meals

Two Stage Cooling Process

Avoiding Cross Contamination during Food Production

Adjusting IBW and BMI of Amputee Resident

Understanding Significant Weight Changes

Congestive Heart Failure and Dietary Sodium

Time Management

Fluid Restrictions

Disposable glove use

Food Allergies and Intolerances

Pest Control

Gluten Free Diet

Diabetes Management in Long Term Care

Clinical Documentation

Basic Cooking Procedures

Proper procedures for Operating and Cleaning Equipment

Cross Contamination in the Dish Room

Dish Machine Operation

Personal Hygiene

Fire Safety

Sanitizers

Fiber and constipation

Fortifying and Enhancing Foods

Nutrition’s Role in Wound Care

Low Fat diets for the elderly

Care planning made easy

There’s no such thing as survey mode

Gout and diet management

Tray Accuracy and Portion Control

Thickened Liquid Diets

Effects of Aging on Eating Habits and Nutrition

Feeding A Resident Who Needs Assistance

Nutrition Care for the Overweight Resident

Heating Holding Cooling

Hazardous chemicals in the food service department

Storage of Food and Supplies

Proper Food Portioning

Using Standardized Recipes

Taking Food Temperatures

Plate Presentation

Gluten Free Diet

HACCP

MyPlate

Two Stage Cooling Process

Alzheimer’s Disease

Customer Service Skills

Mechanically Altered Diets

Congestive Heart Failure and Dietary Sodium

Cleaning and Sanitizing

Enhancing the Resident Dining Experience

HIPAA

Preparing for the Annual State Survey

The importance of lab test results in determining therapeutic diets

Food Labeling and Dating In-Service

Nutrition and Hydration in the Elderly

Disaster planning

Therapeutic diets in Long Term Care

Safe Food Preparation and Handling