UBC Dietetics Major

FNH 380 Professional Dietetic Practice I

Site Visit Report

Fall 2015

REQUIRED INFORMATION / PROVIDE DETAILS BELOW (point form is fine; make sure writing is clear and report is edited for spelling and grammar)
Names of student team members: / Lawren Pallot, Terry Lok, Patrick Poon
Today’s date: / September 24, 2015
Facility name: / Louis Brier Home & Hospital
  1. Type of facility (acute care or residential care):
/ Residential care
  1. Date of visit:
/ September 24, 2015
  1. Length of visit:
/ 2 hours
  1. Name, position title and role of site host(s):
/ Roya Tabesh
Clinical Dietitian, IC/SCU
  1. Brief description of the facility (number and type of patients/residents, other key features):
/ Intermediate, special care and extended care + assisted living and Multi level care (MLC)
LBHH is a kosher facility and meals are prepared in accordance with Jewish dietary guideline in two separate kitchens (Meat and Dairy).
215 residents for at Louis Brier (public) which includes Extended care (EC), Intermediate care (IC) and special care (SCU)
60 residentsat Weinberg residence (private: which includes20 residents at multilevel care as well as 40 residents in assisted living)
64% Jewish : 36% Non Jewish
Has multiple courtyards and recreational rooms
  1. Summary of information learned:
/ 
a)Summary of common types of patient/resident diets in use at this facility: / Kosher menu
Textures – puree, minced, cut up, Regular
Vegetarian
Diabetic
Low salt
Dysphagia (including thickened fluid)
High fibre diet
Renal diet (including low potassium- low salt diet)
Gluten free diet
Egg free diet
Tube feeding
b)Who determines what diet patients/residents should be on? / Physicians
Clinical dietitian
Residents
Family and patient add preferences
c)How is information about patient/resident diet type communicated to food service staff? What people and communication systems are used for information flow? / Diet cards (individual diet cards for each meal for EC and SCU residents specify their diet type, texture, restrictions and preferences)
Table cards (IC and MLC Dining rooms have assigned seating with table cards at each table: specify resident’s diet type, texture, restrictions, preferences)
d)When and where is food prepared for a patient/resident’s meal? / ~7:30am for breakfast
~11:30am for lunch
~ 4:15pm for dinner
All prepared in the two central kitchen t (Meat and Dairy Kitchen) (meat and dairy products are kept and prepared separately)
e)Describe how meals are presented to individual patient/residents (centrally assembled trays or other system): / Centrally assembled tray line (extended care and Special care residents)
In IC dining room next to kitchen, meals are served restaurant style
For Weinberg residence food is prepared in the same kitchen then transported in hot wagons to Weinberg kitchen to be served.
f)For facilities using a tray system:
(1)When and where are patient/resident trays prepared? / Breakfast 7:30 – 9:30
Lunch 11:30-2:00
Dinner 4:15-6:30
Prepared in Dairy or Meat kitchen
(2)How do food service workers know what goes on each patient or resident tray? / Diet cards
Communication throughout the tray line
(3)How do trays get to patients or residents? / Wagons / trolley
(4)How does the food assembly and distribution system keep food hot or cold? / Aladdin System -> hot plate with lids
Homeostatic wagons
Insulated mugs and bowls
g)When might a patient or resident see the clinical dietitian? / First entry/admission (on admission and w/in 30 days of admission)
Quarterly reviews
Resident’s request
Family request
Specific request/diet change
Physician Order
At request of nurse and/or other mutli-multidisciplinary team members
h)What is the role of the clinical dietitian? / Nutrition assessment of individual residents within 30 days of admission to establish nutrition care plan
implement and follow up with the care plan to ensure it’s being followed and adjust/update nutrition care plan as needed
Seat assigning (seating plan)
Provide instruction/education and in-services to staff regarding therapeutic diets and textures.
i)What is the role of the foodservice administration dietitian? / Oversee all the support services(i.e. housekeeping, food, laundry, maintenance) and clinical dietitians
Budgeting and staffing,
Main menu planning
Reports to CEO
chair food committee at Louis Brier and Weinberg residence
Oversee food preparation and meal services to ensure high standards of quality care are provided

FNH 380 Site Visit Report Template Page 1 of 3