6/20/2016 The Art of Food Presentation Jamie Davis, RD, CD - PDF document

6/20/2016 The Art of Food Presentation Jamie Davis, RD, CD – Consultant Dietician Christine Beach, Nutrition Services’ Director – Pineview Care & Rehab Andy Van Denover, Chef/CDM – Advanced Health Care of Utah Valley Learning Objectives • Participants will understand regulatory standards for test trays • Participants will understand best practice for preparing test trays during survey inspections • Participants will understand the benefits of presenting food beautifully • Participants will understand the simple & cost effective ways to enhance food presentation Survey - Dining Observation • Surveyors observe meal to assure standards met for:  Dignity  Choices  Food quality  Food substitutes  Ventilation  Comfortable sound levels  Furnishings  Space 1

6/20/2016 • Meals served at the same time • Napkins Dignity • Non-disposable cutlery & dishware • Resident-directed clothing protection • Busing of tables after the meal • Sitting to assist vs. standing • Talking to resident, not to other staff • Adequate time to complete meal • Polite & respectful communication • Timely response to requests Home-like • Meals taken off trays Environment • NO med pass in the dining room during meals  Exceptions:  Medications that must be taken with a meal  Resident request  Indiv ivid idually lly assessed d & care planned • Medication prior to meals • Meds not put in food Choices • Resident involved in choosing:  When to eat  Where to eat  What to eat Preferences assessed & honored 2

6/20/2016 • Assistive devices Provision of • Positioning Assistance • Cueing, prompting & assisting • Assistance for room trays • Identification of dietary requirments • Adaptive utensils • Staff in the dining room • Positioning to MAXIMIZE eating ability • Assistance for dependent residents • Paid feeding assistants • Palatability & Appearance of: Food  Mechanically Altered diets  Food placement Quality  Color  Texture  Temperature • Test tray protocol:  Sent greatest distance from kitchen  Temperature  Palatability  The standard for delivery temperature is PALATABILTY which is SUBJECTIVE  Always go with the surveyor when test tray is done Food • Offering by staff Substitutes • Evaluation of alternates • Offered in a timely manner • Similar nutritive value  Example: High vitamin A vegetables  Example: Adequate protein 3

6/20/2016 • Lighting supports independence Lighting, Ventilation & • Lighting is comfortable (no glare) Sound • Lighting is adequate • Good air circulation • Acceptable temperature • Acceptable humidity • No floor-level drafts • No odors - smoke or exhaust • Residents can have their voicesheard Temperature, • Temperatures are Comfortable Furnishings & Space • Temperatures are Safe • Tables at correct height • Furnishings are structurally sound • Adequate space • Able to move out in case of emergency • No crowding Making Meals Beautiful …. Andy & Christine 4