This course will help the clinician understand the New Dining Standards and the culture change of Person-Centered Care in Long-Term Care. The Pioneer Network in partnership with Centers for Medicare and Medicaid Services are working together to influence culture change in Long-Term Care.
This course was written by Linda Roberts, a registered licensed dietitian, has worked in nutrition and food service operations for over 25 years. Ms Roberts career includes food service management in a metropolitan hospital, clinical dietitian, behaviorist, and independent contractor. She served as Chair 2008-09, for the Academy of Nutrition and Dietetics practice group, Dietetics in Health Care Communities (DHCC). She currently serves as DHCC liaison to Pioneer Network, and was named the Academy’s representative to the prestigious Pioneer Network Food and Dining Clinical Standards Task Force. Advancing the profession of dietetics in long-term living sparked a passion for writing and presenting infrmation to other practitioners. Ms Roberts was lead author of the Standards of Practice/Standards of Professional Performance for the Registered Dietitian in the Extended Care Setting, content advisor to the the Academy’s Position Paper: Individualized Nutrition Approaches for Older Adults in Health Care Communities, reviewer for the Academy’s Position Paper: Food and Water Safety, and reviewer of American Medical Directors Association Altered Nutrition Status in the Long-term Care Setting Clinical Practice Guidelines. Courses Reviewed by: Cynthia Chandler MS, RD, LD, CDM; Deborah Lane RD, LD; Jennifer Martin RD, LD
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