Manuals

MASTERING CA TITLE 22

(Provides 6 Hours Inservice & CE Training)MASTERING CA TITLE 22 AND NEW SURVEY PROCEDURES IN DIETARY SERVICES

For Hospital and Nursing Homes-Across the nation, not just in California: This is the  most packed, valuable manual developed  yet by this author!! Want to learn HOW surveyors are taught to observe, conduct staff interviews, and review record (Policies, Diet Manual, Charting)? Want to learn what CMS expects in QAPI projects (many examples), the "Good Faith Effort" and how to effectively prevent adverse events and deficiencies? Click on "Blue" Title above to read more......and buy with Paypal.

 ONE DIETITIAN'S GUIDE TO WHY? AND HOW? IN MAKING BEST FOOD CHOICES

Available in Dec 2019: My INVITED target audience for this journey (and at the end of this manual are professional Certificates of Completion, with application for Approved Continuing Education Credits):

1.      Outstanding Dietitians and Dietary Managers with dietary leadership in healthcare

2.      Outstanding Physicians, Nurses, Allied Professionals, who may value this information for their patients

3.      Outstanding Patients: Yes, that’s right, I have issued a Certificate of Completion to YOU, my worthy and valued readers, who are making your own journey with your family. In my opinion, we are All outstanding “patients” in our journey to find the BEST Food Choices

THE “WHY?” PART: Before you can make the “BEST” FOOD CHOICES IN MEAL PLANNING, you MUST have a firm foundation, based upon:

1.      Your Desired Outcome: Optimum health (not just “OK” health, but OPTIMUM or the BEST health)

2.      Review of Past and Current “accurate” professional and scientific data: This justifies your choices. What have we learned from the Past? How can we make changes so our “outcomes” or the nutritional status of our patients are IMPROVED? “OPTIMUM”?

3.      Recognized, Recommended Guides/Position Papers/Resources/Regulations that have established nutrition standards and goals: In the world we live in, it is extremely important to base our decisions upon recognized “Standards of Care.” NOTE: Example Discussion: On the new law passed in CA, January 2019, with the intent that that ALL healthcare facilities must provide an adequate, equivalent Plant Based Diet (no meat or dairy or egg products) at all meals when requested as a patient preference.

4.      Preventing “Poor Outcomes” such as Malnutrition and Reversing Diseases directly related to Food Choices: Ensuring that YOU are armed with the BEST knowledge so you can provide the BEST guidance to your patients for their Optimum Nutrition. As an expert witness in many sad litigations, I determined (and I have represented both sides: Facilities and families suing facilities) that the MAIN basic issue of why there was a lawsuit: The defendant (usually the facility with the dietitian or manager, or other allied health professionals) was accused of NOT having systems in place that ensured staff were following recognized Standards of Care, as defined in regulations or in their own approved Policies and Training. As a result, a patient choked to death or was given the wrong diet or was not given adequate nutrition care and had malnutrition. Isn’t this exactly what we are discussing here? This is powerful( stuff.

THE “HOW?: PART: There must be changes. Change is difficult. How can we make “baby steps” then “huge steps” in our dedicated goal  to helping our patients implement their “BEST” Food Choices?

COMING SOON: CLICK ON THE BLUE TITLE OF NEW MANUAL-WHICH TAKES YOU TO A  DRAFT PREVIEW OF TABLE OF CONTENTS, AND PAYPAL BUTTON TO PURCHASE

 

 

PREPARING FOR SURVEY: NEW REVISED REGULATIONS & QAPI PROJECT GUIDELINES FROM CMS (QUALITY ASSURANCE & PERFORMANCE IMPROVEMENT)

For Hospital & Nursing Home Leadership: Expands the QAPI session presented at FNCE Conference (Academy of Nutrition and Dietetics) 2017: Access CMS Regulations re: QAPI for Hospital & LTC; Use of CMS Tools for QAPI; Standards of Evidenced Based Practice and Patient/Resident-Focused Outcome Goals (Quality Indicators) to Guide Leadership; Crosswalk: 2016 alignment of The Joint Commission (TJC) Standards with CMS Regulations (?5 Elements of QAPI at a Glance? Introduced into LTC);Hospital Regulations regarding what Discharge/Transfer should include.
 How would you proceed if you were asked to write a GAP ANALYSIS of where your facility stands and where your facility needs to be for compliance in all CMS requirements.  HOW will you establish Policies/Standards/Criteria? Effective Training to demonstrate "competent" staff? Effective Monitoring/Auditing of staff practices? Develop all the needed PIPs (Performance Improvement Projects)? 

Many, many examples of mini QAPI and PIPs: How to show the "Good Faith Effort" to surveyors and reduce deficiency areas

Click the "Blue" Title to read more...and buy with Paypal. Currently offering  for $40 ; 6 CEUs for RD,DTR, CDM

ENSURING DIETARY STAFF COMPETENCIES, PREVENTING DEFICIENCIES, & LAWSUITS

FOR DIETITIANS AND DIETARY MANAGERS IN HOSPITAL, NURSING HOME, ASSISTED LIVING:  Make no mistake, you are in a battle, and this manual is to prepare you as a more effective “Captain” /Leader.  Goal of Manual is to help you to ensure/demonstrate “staff competency”  (according to standards of practice), to provide “good care”, to pass survey and to prevent/defend against any findings of avoidable “wrongdoing” /lawsuits. You will evaluate dozens of lawsuits/case studies (with insights of author as expert witness). You will determine if  you are maximizing the resources available to you (to establish standards of practice, to effectively train, to ensure competencies, to self identify improvement opportunities.) Click on "Blue" Title FOR TABLE OF CONTENTS: SCROLL TO END: CLICK ORANGE"ADD TO CART" to buy:  $60 Discounted PreOrder: $40 until 6/1/19