Enhancing the Dining Experience
Certificates
Florida Board of Nursing Home Administrators
Course approved by the Florida Board of Nursing Home Administrators.
Provider # 50-290
NHA/RCAL
This activity is approved for 1.00 contact hours.
Florida Board of Nursing - Certified Nursing Assistants
This is not an accredited course for professional license renewal. Florida CNAs may use this inservice toward meeting their annual inservice requirement.This activity is approved for 1.00 contact hours.
Non-Licensed Direct Care (DSP, HHA, CNA, DCW, PCA, IHA, NA)
California Department of Public Health (CNA)
Relias, LLC is an approved provider of continuing education by the California Department of Public Health, Provider # NAC7001.
The certificate must be retained by the licensee for a period of four (4) years after the course is completed.
This learning activity meets the definition of *** ONLINE *** CEUs. This activity is approved for 1.00 contact hours.
Tennessee Department of Health
Learning activity approved by the Tennessee Department of Health, Bureau of Health Licensure and Regulation as continuing education for Residential Homes for the Aged and Assisted Care Living Facility administrators. This activity is approved for 1.00 contact hours.
Washington State Department of Social and Health Services (ALL Direct Care Workers)
Relias Learning, LLC is approved as a Curriculum Developer by the Washington State Department of Social and Health Services. This activity is approved for 1.00 contact hours for all WA State Direct Care Workers. Training Provider Code: WA0624. CE Approval Code: CO1619337
Pennsylvania Personal Care Home Administrators
This activity is approved for 1.00 contact hours.
Commission on Dietetic Registration
Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials.
CDR Credentialed Practitioners will receive 1.00 Continuing Professional Education units (CPEUs) for completion of this activity/material.
Activity Number: 142230
Learning Need Code(s): 7040, 7050, 8050
CPE Level: Level I
Dietitians/nutritionists may submit activity evaluations directly to CDR; [email protected], or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.
Kansas Department of Aging and Disability Services (Dietary)
Approved for 1.00 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.00 contact hours.
Oregon Department of Human Services
This course is approved as continuing education by the Oregon Department of Human Services in accordance with state regulation 411-057-0140 for Assisted Living Administrators, Residential Care facility Administrators and Memory Care Communities within the State of Oregon. This activity is approved by Oregon Department of Human Services for 1.00 contact hours.
National Association of Long Term Care Administrator Boards (RCAL)
This educational offering has been reviewed by the National Continuing Education Review Service (NCERS) of the National Association of Long Term Care Administrator Boards (NAB) and approved for 1.00 clock hours. If you have any feedback regarding the NAB approved continuing education programs, send your email to the following address: [email protected]
National Association of Long Term Care Administrator Boards (NHA)
This educational offering has been reviewed by the National Continuing Education Review Service (NCERS) of the National Association of Long Term Care Administrator Boards (NAB) and approved for 1.00 clock hours. If you have any feedback regarding the NAB approved continuing education programs, send your email to the following address: [email protected]
Course Details
Describe the difference between dining and eating
Describe how federal regulations are supportive of person-centered care dining initiatives
List at least two changes that can be made to liberalize a resident diet
List at least two positive effects of enhancing the dining experience
List at least two changes that can be made in the community to enhance the resident dining experience
Outline:
Section 1: Introduction A. About This Course B. Learning Objectives Section 2: The Difference Between Dining and Eating A. Tradition as a Guide? B. Eating Versus Dining C. Think Back… D. Culture Change E. Blended Roles F. Goals of Person-Centered Dining G. Section Summary Section 3: Regulations and Practices A. OBRA ‘87 B. CMS Compliance C. Dignity D. Self-Determination and Participation E. Diet Liberalization F. Food G. Substitutions H. Frequency of Meals I. Dietary Services J. Let’s Practice K. The Continuum of Culture Change L. Staff-Directed M. Staff-Centered N. Person-Centered O. Scenario: Person-Centered Dining P. Let’s Practice Q. Section Summary Section 4: Liberalized Diets A. Liberalizing a Diet B. Therapeutic Diet Refusal C. Benefits of Diet Liberalization D. Liberalized Diets E. No Added Salt F. Carbohydrate Consistent G. Potassium Elimination H. Low Potassium I. Low Fiber/Low Residue J. “Real Food” K. Let’s Practice L. Let’s Practice M. Section Summary Section 5: Food Service Options A. Food Service Options B. Selective Menus C. Restaurant-Style Dining D. Let’s Practice E. Buffet-Style Dining F. Family-Style Dining G. Five-Meal Plan H. Social Functions I. Let’s Practice J. Let’s Practice K. Section Summary Section 6: Challenges A. Common Mealtime Challenges for Residents B. The Dining Experience for Residents with Dementia C. Get to Know the Person D. Meal Selection E. Rethinking the Mealtime Experience F. Let’s Practice G. Encourage Resident Choice H. Learning Circles I. Let’s Practice J. Section Summary Section 7: Adding the “Extra Toppings” A. Changes in the Dining Room B. Let’s Practice C. Changes Outside of the Dining Room D. Let’s Practice E. Positive Effects of Enhancing the Dining Experience F. Sense of Community G. Physical Impact H. Effects on the Organization I. Let’s Practice J. Let’s Practice Section 8: Conclusion A. Course Summary
Ms. Tack-Yurek has worked in the long term care field for 8 years. She began her career as a facility Admissions and Social Services Director. She has a Pennsylvania nursing home administrator’s license. She has spearheaded the development of an institutional pharmacy, led the integration of electronic medical records, and continues to aid her company in its culture change journey. She is a Certified Eden Associate and part owner of Quality Life Services, which owns and operates six nursing homes in western Pennsylvania. Disclosure: Mary Susan Tack-Yurek, NHA has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.Expert Reviewer: Kathleen E. Rodas, MS, RD, LD
Ms. Rodas has a BS in Dietetics and Food Science and an MS in Nutritional Science with an Option in Nutrition Education. Over the past 11 years she has worked as a clinical dietitian in hospital, home health, long term care, and dialysis settings. She has also worked as a nutrition instructor teaching basic nutrition. Disclosure: Kathleen E. Rodas, MS, RD, LD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
The target audience for this course is: Administrators; Entry level Direct Care Workers; Entry level General Staff; in the following settings: Post-Acute Care, Residential Care.
F550, F561, F584, F692, F800, F803, F804, F805, F806, F807, F808, F809, F810
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
If you require special accommodations to complete this module, please contact Relias Customer Support here.
