Foodservice and Management Flashcards
What is used to assess nutrition status
- the SGA
- The subjective global assessment
What are some recommondation for the best nutrition care
According to the Canadian Malnutrition Taskforce
- Standardized screen protocols
- Interprofessional teams that start with nutrtion screening
- Staff that provide patient centred meal times
- Hospital standards for meal planning
- Allied care to integrate nutritional care
- Oral nutrtion is used appropritely to help with care
What type of skillset is needed for the management roles of RD and why
- broad skillset
- juggling a management role with food planning, safety and recipe analysis
Roles of RD’s in Sustainable Food Service
How do they play a role in the health care system
work with public health agencies
Roles of RD’s in Sustainable Food Service
How do rd’s play a role in consumer demand system
Rd’s work in community based settings supporting food security, literacy and culture
Roles of RD’s in Sustainable Food Service
How do RD’s play a role in the political system
Food and nutrtion policy
Roles of RD’s in Sustainable Food Service
How do RD’s play a role in the economic system
work with food service providers, food retailers, farmer markets and resturants to promote healthy nutrition
Roles of RD’s in Sustainable Food Service
How do RD’s play a roole in the food supply system
Work with agriculture, aquaculture, or seafood sector
Define food environment
Refers to the physical and social enviroment that impacts food accessibility, types of food avaible and the nutrtion information the people are exposed to including the food market
Define food provision
refers to the activites that involve feeding groups such as in institutions, community based, recreational, buisness and commercial
Define food system
are complex, non-linear, systems that embrace all the elements (environment, people inputs, processes, infrastructure, institutions, markets and trade) and activities that relate to the production, processing,
distribution and marketing, preparation and consumption of food and the outputs of these activities, including socio-economic and environmental outcomes
What do you need to consider about the job of food service and management
- effective utilization of manpower and resources
- Mechanical equipment
- financial management
- Material Production
- Time constraint to produce optimal products
Where can these dietcicans work
- hospitals
- Post acute care facilities
- school and unis
- resturants
- correctional facilities
- Non governement organization and corperate caferteias
- Army force facilities
What is the targeted population
- those in schools
- Healthy health care professional and visitors in hospitals (cafeteria side)
- Hospitals
Dietitians working in foodservice management are at the centre of interactions between…
Clinical dieticians, cooks, food prep workers, servers and food delivery workers etc
