NURSING HOME ADMINISTRATOR LICENSURE

EXAM REVIEW COURSE

OhioState Exam Module 4

DIETARY

STAN MUCINIC, LNHA
Legal Notices

Individuals enrolled in the “OhioState exam Reviewcourse” are purchasing the professional knowledge of the instructor to assist the student to prepare for the Ohio state laws and rules exam.

The course is a 5-week intensive self-study test preparation program designed to provide the student a unique personalized and structured learning environment where progress is monitored by the instructor through email to help students maintain focus and complete scheduled assignments timely. The student and instructor can negotiate additional instruction time and fees if necessary.

THE INSTRUCTOR MAKES NO EXPRESS OR IMPLIED WARRANTY OR REPRESENTATION OF ANY KIND THAT COMPLETION OF THIS OR ANY LICENSURE PREPARATION COURSE OFFERED BY INSTRUCTOR WILL GUARANTEE A PASSING SCORE ON ANY LICENSING EXAM.

An individual’s ultimate success in passing the licensure exam is dependent on an individual’s professional experience, academic preparation, and the time and energy the individual can commit to exam study and preparation.

A student’s work schedule or other commitments may require more time to prepare for an exam than allotted. The student is solely responsible for licensing exam registration/testing and retesting fees.

Contact Information

You may contact Stan Mucinic by email with any questions or after you score each exam.

DIETARY

1 / DIETARY OPERATIONS
  1. Thenursing home musthave policy accommodating religious, ethnic and cultural and personal preferences.
  2. Must provide at least 3nourishing mealsdaily
  3. Must be at least a 4-hour intervalof time between the breakfast and noon meal and between the noon andevening meal.
  4. There cannot be no more than 16 hours between the eveningmeal and breakfast.
  5. Each nursing home must offer a an evening nourishing snack
  6. The snack must consist of a choice of beverages and a food item from a basic food group.
  7. Food substitutes of similar nutritive value shall be offered toresidents who refuse the food served and serving size may be adjustedaccording to resident preference.
  8. Must accommodate aresident's preference or medical need to eat at different intervals.
  9. May provide home-style meal or buffet service if the residentsagree to participate in the meal service
  10. Each nursing home must maintain at all times sufficient food supplies forresidents.
  11. Must have at least 2 days' supply of perishable fooditems
  12. Must have at least 1 week's supply of staple food items.
  13. Each nursing home must have planned menus approved by the dietitian including specialdiets
  14. Menus must be prepared at least 1 week in advance.
  15. Menus must be varied and be based on astandard meal planning guide published or approved by a licensed or registereddietitian in accordance with acceptable standards or practice.
  16. Must maintain records for all meals, including special diets, as served.
  17. Mealrecords must be kept on file for at least 1 year after beingserved and made available to the director upon request.
  18. Food records mustindicate the date that each meal was served and any food substitutions.
  19. Each nursing home must provide nourishing, palatable and attractive meals thatprovide the recommended dietary allowances of the "Food and Nutrition Board"of the "National Academy of Sciences".
  20. Food must vary in texture, color andseasonal items.
  21. Food must be prepared and served in a form that meets theresident's needs based on their comprehensive assessment
  22. Safe, fresh, and palatable drinking water must be accessible for residents at alltimes.
  23. Special diet menusmust be adjusted as directed by the dietitian or the resident's attending physician.
  24. The special dietmust be prepared and served as ordered.
  25. Must monitor each resident's nutritional intake and makeadjustments in accordance with the resident's needs.
  26. Notification of anysignificant unplanned or undesired weight change must be made to the resident'sattending physician and the dietitian.
  27. "Significant unplanned or undesired weight change" means a significant weight gain or loss in:
  1. 5% in one month
  2. 7.5% in3 months
  3. 10%in 6 months
  1. Must store, prepare, distribute and serve food under sanitaryconditions and in a manner that protects it against contamination and spoilage Administrative Code.

2 / DIETICIAN
  1. Must employ a dietitian, on a full-time, part-time or consultant basis, to plan, manage and implement dietary services that meet the residents' nutritional needs
  2. If the home does not have the full-time equivalent of a dietitian, the nursing home shall designate a person to serve as the full time food service manager who must have consultation with a dietician.
  1. The part-time or consultant dietitian, at a minimum, shall consult monthly with the food service manager.
  2. Each nursing home shall ensure that the dietitian performs the following functions:
  1. Assesses, plans, manages and implements nutritional services that meet the needs of the residents;
  2. Oversees the development and implementation of policies and procedures which assure that all meals are prepared and served as ordered and that food service personnel maintain sanitary conditions in procurement, storage, preparation, distribution and serving of food;
  3. Monitors at least quarterly, or more often as determined by the dietitian, food preparation staff, staff responsible for carrying out the duties specified in this rule, and residents on special diets;
  4. Evaluate residents' response to new calculated diets, and the home's compliance in the provision of such diet, within one month after the nursing home commences providing the diet.

3 / SIMPLE DIETS
“Simple diets" means non-complex food regimens including, but not limited to:
a)No added salt food regimens;
b)Reduced fat, reduced cholesterol food regimens;
c)Reduced or no simple sugars food regimens;
d)Small frequent meals;
e)Full liquid or clear liquid food regimens for no more than seventy-twohours; and
f)Simple textural modifications.
4 / CALCULATED DIETS
"Calculated diets" means complex food regimens which require computation of nutritive values, including, but not limited to:
a)Diabetic and other nutritive regimens requiring a daily specifickilocalorie level;
b)Renal nutritive regimens;
c)Dysphasia nutritive regimens excluding simple textural modifications;and
d)Any other nutritive regimens requiring a daily maximum or minimumlevel of one or more specific nutrients, or a specific distribution of one ormore nutrients.
5 / SPECIAL DIETS
  1. "Special diets" mean simple diets and calculated diets which have been ordered by a physician.

6 / DINING ASSISTANT
  1. A long term care facility may use dining assistants to feed residents
  2. Dining assistantsare paid to feed residents.
  3. "Supervision" means that a nurse is in the dining room where the feedingassistance is furnished and is immediately available to provide help in anemergency.
  4. Dining assistants cannot feed residents who have a complicated feeding problem
  5. A dining assistant must complete a dining assistant training course
  6. A dining assistant cannot have abused or neglected a resident
  7. A dining assistant must not go 12 consecutive months without working as a dining assistant
  8. The training course for dining assistants must have total of atleast 10 hours of instruction
  9. The instructor or instructors for a dining assistant course must have appropriateexperience and be one of the following
a)A nurse
b)A dietitian
c)An occupational therapist.

DIETARY Copyright © 2005-2011 by Stan Mucinic. All rights reserved 1 of 4