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

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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

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Dignity

• Meals served at the same time
• Napkins
• 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 Environment

• Meals taken off trays
• 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

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Provision of Assistance

• Assistive devices
• Positioning
• 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

Food Quality

• Palatability & Appearance of:

 Mechanically Altered diets  Food placement  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 Substitutes

• Offering by staff
• Evaluation of alternates
• Offered in a timely manner
• Similar nutritive value

 Example: High vitamin A vegetables  Example: Adequate protein

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Lighting, Ventilation & Sound

• Lighting supports independence
• Lighting is comfortable (no glare)
• 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, Furnishings & Space

• Temperatures are Comfortable
• 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