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Nursing Home Nutrition and Dietary Services Audit Checklist

A comprehensive checklist for auditing nutrition and dietary services in nursing homes, covering areas such as meal planning, food safety, special diets, hydration, and dining experience to ensure resident health, satisfaction, and regulatory compliance.

Nursing Home Nutrition and Dietary Services Audit Checklist
by: audit-now
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About This Checklist

Proper nutrition and dietary services are essential for maintaining the health and well-being of nursing home residents. This comprehensive audit checklist is designed to evaluate and improve the quality of nutritional care in long-term care facilities. By addressing key areas such as meal planning, food safety, special dietary needs, hydration, and dining experience, this checklist helps identify potential issues and ensures compliance with dietary care standards. Regular audits using this checklist can significantly enhance resident satisfaction, improve health outcomes, and promote a person-centered approach to nutritional care in nursing homes.

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Industry

Healthcare

Standard

CMS Requirements for Long-Term Care Facilities - Dietary Services

Workspaces

Nursing homes

Occupations

Registered Dietitians
Food Service Managers
Nutritionists
Nursing Home Administrators
Quality Assurance Specialists

Nutrition and Dietary Services Audit

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1
How satisfied are residents with the dining experience?

Select satisfaction level.

To assess the quality of the dining experience and make necessary improvements.
2
Are special diets documented correctly for each resident?

Provide details on special diets.

To ensure that dietary needs are met according to individual health requirements.
3
What is the average calorie count per meal?

Enter average calorie count.

To ensure that meals meet the nutritional requirements for residents.
Min: 600
Target: 600-800
Max: 800
4
Is the food storage area maintained at the proper temperatures?

Select compliance status.

To ensure that food safety standards are met and to prevent foodborne illnesses.
5
How often is feedback from residents collected regarding meal services?

Select frequency of feedback collection.

To continually improve meal services based on resident input.
6
Are all dietary staff trained in food safety and nutrition?

Provide details on staff training.

To ensure that staff are knowledgeable and capable of providing safe and nutritious meals.
7
What percentage of tables are set up correctly before meals?

Enter the percentage of correctly set up tables.

To ensure that the dining experience is organized and meets residents' expectations.
Min: 90
Target: 90-100
Max: 100
8
Is the dining area clean and well-maintained?

Select cleanliness status.

To ensure a hygienic and pleasant dining environment for residents.
9
How effectively are allergens managed in meal preparation?

Select allergen management effectiveness.

To prevent allergic reactions and ensure resident safety.
10
Are standard preparation procedures being followed consistently?

Provide details on adherence to preparation procedures.

To maintain quality and safety in food preparation.
11
What is the average weight of each meal portion served?

Enter average weight of meal portion in grams.

To ensure meal portions meet nutritional and dietary requirements for residents.
Min: 150
Target: 150-250
Max: 250
12
Are all ingredients used in meal preparation fresh and within their expiration dates?

Select ingredient freshness status.

To ensure that meals are prepared with safe and high-quality ingredients.
13
How satisfied are residents with the beverage services provided?

Select satisfaction level for beverage services.

To assess the quality of beverage services and make improvements as needed.
14
Is there a sufficient variety of beverages available for residents?

Provide details on beverage variety offered.

To cater to individual preferences and dietary needs.
15
What is the average daily fluid intake per resident?

Enter average daily fluid intake in milliliters.

To ensure residents are meeting their hydration needs.
Min: 1500
Target: 1500-2500
Max: 2500
16
Are hydration stations easily accessible to residents?

Select the accessibility status of hydration stations.

To ensure residents have continuous access to fluids and promote hydration.
17
How would you rate the interaction quality of staff during meal service?

Select the quality rating of staff interactions.

To assess the quality of service provided by staff and ensure a positive dining experience.
18
Is the meal presentation appealing to residents?

Provide details on meal presentation practices.

To enhance the dining experience and encourage meal consumption.
19
What is the average temperature of meals upon delivery?

Enter average meal temperature in degrees Celsius.

To ensure that meals are served at safe and acceptable temperatures.
Min: 60
Target: 60-75
Max: 75
20
Are meals delivered to residents in a timely manner?

Select the timeliness status of meal delivery.

To ensure that residents receive their meals at designated times, which is crucial for their satisfaction and nutritional needs.

FAQs

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.

Benefits

Ensures residents receive appropriate nutrition tailored to their individual needs

Improves compliance with food safety regulations and dietary care standards

Enhances resident satisfaction with meal quality and dining experience

Helps prevent malnutrition and dehydration among residents

Promotes better health outcomes through optimal nutritional care