410 IAC 16.2-3.1-20 - Dietary services
Authority: IC 16-28-1-7
Affected: IC 16-28-5-1; IC 25-14.5
Sec. 20.
(a) The
facility must provide each resident with a nourishing, palatable, well-balanced
diet that meets the daily nutritional and special dietary needs of each
resident.
(b) The facility must
employ a qualified dietitian either full time, part time, or on a consultant
basis.
(c) If a qualified dietitian
is not employed full time, the facility must designate a qualified person to
serve as the director of food service who receives frequently scheduled
consultation from a qualified dietitian.
(d) A qualified dietitian is one who is
certified under IC 25-14.5. However, a person employed by a health facility as
of July 1, 1984, must:
(1) have a bachelor's
degree with major studies in food management;
(2) have one (1) year of supervisory
experience in the dietetic service of a health care institution; and
(3) participate annually in continuing
dietetic education.
(e)
The food service director must be one (1) of the following:
(1) A qualified dietitian.
(2) A graduate or student enrolled in and
within one (1) year from completing a division approved, minimum ninety (90)
hour classroom instruction course that provides classroom instruction in food
service supervision who has a minimum of one (1) year experience in some aspect
of institutional food service management.
(3) A graduate of a dietetic technician
program approved by the American Dietetic Association.
(4) A graduate of an accredited college or
university with a degree in foods and nutrition or food administration with a
minimum of one (1) year experience in some aspect of food service
management.
(5) An individual with
training and experience in food service supervision and management in a
military service equivalent in content to the program in subdivisions (2), (3),
and (4).
(f) The number
of consultant dietitian hours shall be commensurate with number of residents,
complexity of resident services, and qualifications of food service director
with at least the following number of hours being provided:
(1) Four (4) hours every two (2) weeks for a
facility of sixty (60) residents or less.
(2) Five (5) hours every two (2) weeks for a
facility of sixty-one (61) to ninety (90) residents.
(3) Six (6) hours every two (2) weeks for a
facility of ninety-one (91) to one hundred twenty (120) residents.
(4) Seven (7) hours every two (2) weeks for a
facility of one hundred twenty-one (121) to one hundred fifty (150)
residents.
(5) Eight (8) hours
every two (2) weeks for a facility of one hundred fifty-one (151) residents or
more.
(g) Sufficient
consultant hours shall be provided to allow the dietitian to correlate and
integrate the nutritional aspects of resident care services by directing the
following functions:
(1) Reviewing the
resident's medical history, the comprehensive assessment, and assessing the
resident's nutritional status.
(2)
Interviewing and counseling the resident.
(3) Recording pertinent resident information
on the record.
(4) Developing
nutritional care goals.
(5)
Conferring in interdisciplinary care planning.
(6) Sharing specialized knowledge with other
members of the resident care team.
(7) Developing the regular diets to meet the
specialized needs of residents.
(8)
Developing therapeutic diets.
(9)
Monitoring institutional food preparation and service.
(h) A facility must employ sufficient support
personnel competent to carry out the functions of the dietary service.
(i) Menus must:
(1) meet the nutritional needs of residents
in accordance with the recommended dietary allowances of the Food and Nutrition
Board of the National Research Council, National Academy of Sciences;
(2) be prepared in advance;
(3) be approved by a qualified dietitian;
and
(4) be followed.
(j) A current diet manual shall be
available.
(k) The regular menu for
the facility must be posted or made available to the residents.
(l) For purposes of IC
16-28-5-1,
a breach of:
(1) subsection (a) is a
deficiency; and
(2) subsection (b),
(c), (d), (e), (f), (g), (h), (i), (j), or (k) is a
noncompliance.
Notes
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