Nutrition

Question 1

Core - 1A4

Answer 1

Nutrition and Hydration (e.g., specialized diets)

-Policies and procedures for dining services
-Nutrition counseling
-Dietary orders
-Care recipient personal preferences
-Specialized diets
-Unnecessary weight loss
-Sanitation
-Food-borne illnesses
-Nutrition and hydration services

Question 2

NHA - 1A4

Answer 2

Nutrition and Hydration (e.g., specialized diets)

-Menus
-Nutritive value
-Therapeutic diets
-Feeding assistants
-Tube feeding
-Food procurement
-Sanitation
-Parenteral/IV fluids

Question 3

Core - 1B15

Answer 3

Foodservice (e.g., choice and menu planning, dietary management, food storage and handling, dining services)

-Offering choices of quality, nutritious meals and snacks
-Ensuring systems are in place to manage care recipient’s physician orders, dietary restrictions, and care recipient preferences
-Following proper food storage and infection control protocols
-Providing a pleasant ambiance and overall dining experience
-Monitoring food quality and satisfaction to prevent unnecessary weight loss

PICTURE ACTIVITY

Extensively have patients rate the food to improve their satisfaction.

Question 4

NHA - 1B15

Answer 4

Foodservice (e.g., choice and menu planning, dietary management, food storage and handling, dining services)

-Meeting the resident’s needs regarding dietary choices (including care recipient education and consent)
-Menu preparation
-Food appearance and temperature
-Mealtimes and frequency
-Specialized diets
-Personal food policy
-Sanitation practices within food prep areas

Question 5

NHA - 2C13

Answer 5

Cultural Competence and Diversity Awareness

-Ensuring team members are aware of cultural preferences and respect both employee and residents rights
-Recognize and develop training specific to cultural competencies including:
-Knowledge
-Religious beliefs
-Dietary preferences

ACTIVITY

Question 6

Core - 3A7

Answer 6

Infection Control and Sanitation

-Linen Handling
-Handwashing
-Healthcare-acquired Infections
-Kitchen Sanitation
-Infection Prevention and Control
-Handling of Hazardous Materials
-Isolation Procedures

ACTIVITY

Question 7

NHA - 3A7

Answer 7

Infection Control and Sanitation (e.g., linens, kitchen, hand washing, healthcare-acquired infections, hazardous materials)

-Linen
-Handling
-Process (e.g., clean linen, dirty linen, etc.)
-Having an Infection Preventionist on staff including:
-Their role and qualifications for hiring
-Proper onboarding and ongoing training requirements
-Kitchen employee safe contact with food to avoid infections (e.g., proper handwashing, washing of food/utensils before cooking, and cleaning food prep. surfaces)

QUIZ