Chapter 1 FSM Putting it into Practice ANSWERS
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Central Arizona College *
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223
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Health Science
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Feb 20, 2024
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NAME: ____________________ANSWERS______________________________________ Chapter 1. How does a selective menu differ from a non-selective menu? Centralized meal services differ from decentralized? a. Selective menu: one where clients have the opportunity to make choices or selections in advance of meal service. b. Non-selective: one where clients are served a predefined menu without choice c. Centralized meal service – Food is portioned onto trays in a centralized location, such as a kitchen d. Decentralized meal service – Food is distributed to other locations for plating 2. What regulatory standards dictate how you would handle requests for substitutions in long-
term care, and what do they say? a. CMS (Centers for Medicare & Medicaid Services), requires that substitutions of one item for another must be similar or equal in nutritional value. 3. Why is it a good idea for a member of the foodservice staff to talk to clients about their menu selections? There are several reasons why it is a good idea for the foodservice staff to talk to clients: a. In the dining room: 1) The staff are aware of complaints/kudos right away 2) Staff may be the ones fulfilling any extra requests b. In the client’s room: 1) Staff can review the choices when entering the information and quickly determine if adjustments are required.
NAME: ____________________ANSWERS______________________________________ Chapter 4. What is meant by Culture Change? The 2010 CMS regulation: Facility has to demonstrate that it’s allowing client’s choice in dining. Includes a change in language (e.g., bib to clothing protector); more selection in menu options 5. What substitutions would you make for the following selections on the menu? Why is this a good choice? Food Selection on Menu Substitution Rationale Carrots winter squash, sweet potatoes Vitamin A source Broccoli asparagus, Kale, Romaine, peas Dark Green, Vit A & Vit C Cauliflower Cabbage, celery, turnips White cruciferous Kale Spinach, broccoli Vitamin A source, Vitamin K 6. What are three legal implications for menu selection or dining options? a. CMS regulation F242 – expanding dining options b. Training for staff to help clients select menu items that are on their diet c. Documentation of substitutions 7. What style of service would require a selective menu? Room Service
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