Nursing Home Nutrition and Dietary Services Audit Checklist

Nutrition and dietary services audits should be conducted regularly, typically on a quarterly basis. However, more frequent audits may be necessary if issues are identified or significant changes occur in dietary services or resident population.

Key areas include meal planning and variety, special dietary accommodations, food preparation and safety, dining environment, hydration practices, nutritional assessment processes, and staff training in dietary care.

The audit team should include registered dietitians, food service managers, nursing staff, and quality assurance personnel. Input from residents and their families can also provide valuable insights into the dining experience and food quality.

Audit results can be used to identify areas for improvement in meal planning, food preparation, and service delivery. They can guide menu modifications, staff training programs, and updates to dietary policies and procedures. Regular follow-up audits can help track progress and ensure sustained improvements in nutritional care.

Resident choice is a crucial aspect of person-centered care. Audits should assess how well the facility accommodates resident preferences, offers menu alternatives, and provides culturally appropriate meal options. This helps ensure that nutritional care respects resident autonomy and enhances overall satisfaction with dietary services.