Nutrition In Hospital Patient Care

(1) A minimum of three (3) meals in each twenty-four (24) hour period must be served. A supplemental night meal must be served if more than fifteen (15) hours lapse between supper and breakfast. Additional nourishments must be provided to patients with special dietary needs. (2) Menus must be written at least a week in advance and must meet the nutritional needs of the patient in accordance with the current recommended dietary allowances of the Food and Nutrition Board, National Research Council and in accordance with the physician’s orders. (3) Standardized recipes must be used so that the food is properly prepared. Modified or therapeutic diets must be prescribed by written orders by the physician. (4) A current therapeutic diet manual approved by the dietary and medical staff must be readily available to all medical, nursing and food service personnel. (5) The dietitian must be responsible for the development of a nutritional care plan in compliance with the physician’s order to meet the needs of the patient for the maintenance of health, prevention of disease and treatment through diet modification and normal nutritional counseling. MINIMUM PROGRAM REQUIREMENTS FOR CHAPTER 0940-05-16 MENTAL HEALTH HOSPITAL FACILITIES (6) The dietitian must correlate and integrate the dietary aspect of patient care with the patient and the patient’s chart through such methods as patient instruction, recording diet histories, progress notes, nutritional care plans and participation in treatment team meetings.