Current through September 2, 2024
Dietetic services shall be organized and function in a manner to meet the nutritional needs of all patients admitted to the hospital.
01.
Dietary Supervision. The dietary service in each hospital shall be under the supervision of a person who by education or specialized training and experience is knowledgeable in food service management.
a. This person shall be responsible for management of the food service, and represent the department in interdepartmental meetings.
b. The nutritional aspects of patient care shall be supervised by a qualified dietitian.
c. The dietitian shall correlate and integrate the dietary aspects of patient care with the patient, patient's chart and the patient's care plan.
d. When the dietitian serves as a consultant only, she shall train and instruct the food service supervisor and/or nurses to take diet histories, instruct patients, and transmit dietary information to the charts.
02.
Dietary Personnel. There shall be a sufficient number of supervisors and personnel employed, and their hours shall be scheduled to meet the dietary needs of the patients.
03.
Inservice Training. Inservice training shall be provided for all dietary employees as appropriate to their level of responsibility.
04.
General Menu. The general menu shall meet the nutrition needs of patients in accordance with the current recommended dietary allowances of the Food and Nutrition Board, National Research Council, and shall be planned at least one (1) week in advance, approved by the dietitian, and posted in the kitchen.
05.
Records of Menus. Records of menus "as served" shall be kept on file for at least thirty (30) days.
06.
Modified Diets. All diets, including general diets, shall be ordered by the attending physician.
a. The nursing service shall transmit the diet order to the dietary department on a written form that includes at least the patient's name, age, physician and room number. Additional information pertinent to the dietary department shall be included.
b. A diet manual for all modified diets, approved jointly by the dietitian and the medical staff, shall be available to all staff.
c. Modified diets shall be planned in writing, conform with the principles of the diet manual, approved by the dietitian, and served as planned.
07.
Food Preparation and Service.
a. The dietary department shall have adequate space, equipment and utensils for the preparation, storage and serving of food and drink to the patient.
b. Foods shall be stored, prepared and served following procedures that shall ensure the retention of their nutritive value.
08.
Dietary Policies and Procedures.
a. Written policies and procedures shall be developed for all areas of the dietary Department. They shall be reviewed at least once a year, revised if necessary, and dated at time of review.
b. Policies and procedures that involve another department shall be developed in cooperation with that department's personnel. Copies shall be available in each department involved. These policies and procedures shall include, but are not limited to:
i. Serving of trays; and
ii. Serving of nourishments; and
iii. Procedures for hold or late trays; and
iv. Exchange of information when patient is not eating or is not accepting a diet.
09.
Dietary Sanitation. Sanitary standards for hospitals shall be those found in Idaho Department of Health and Welfare Rules, IDAPA 16.02.19, "Idaho Food Code."
10.
Meetings. Departmental staff meetings shall be held at regular intervals.
Effective March 17, 2022
