Running Head: WORKSHEET 18 1

The document is a worksheet for a dietary manager in a nursing home that has received citations from regulatory surveys. For unintended weight loss, it recommends conducting assessments to determine the cause, ensuring adequate nutrition and calorie intake through the diet, and creating individualized meal plans with patient input. For improper hydration, it suggests educating patients and staff on hydration importance, regularly reminding patients to drink and offering a variety of beverage options throughout the day.

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Running Head: WORKSHEET 18 1

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Running head: WORKSHEET 18

Lesson 18 Worksheet
Participate In Regulatory Agency Surveys
Angela Martin
United States University

WORKSHEET 18

2
Participate In Regulatory Agency Surveys
Worksheet 18

1. Imagine you are a dietary manager in a nursing home and have just received results of a
CMS survey. Your facility has been cited for not managing unintended weight loss. What
steps could you take to correct this?
The steps that we can take to correct the scenario of unintended weight loss are:
There should be collaboration between physiotherapist and dietary manager to understand
causes of unintended weight loss, for instance, gastrointestinal disorders, cancer or

depression.
Conduct an interview with care-giver to assess the amount of weight loss by the patients.
Perform a nutritional assessment including dietary history such as patient's daily caloric
intake; the adequacy of the patient's diet (balance of nutrients, amount of food consumed);

the patient's use of supplements and nutritional; and availability of food.

Medical facilitys staff members must be given training about various tasks involved in
eating, patient's ability to chew foods, foods of various consistencies and how to motivate

patient to increase food intake.

Treatment of unintentional weight loss requires that patient has access to good nutrition, and

we can also use various nonpharmacologic strategies.

Patients meal plan should be made in collaboration with patient and dietary manager so that
patients preferences are accounted for in meal plan.

2. Imagine you are a dietary manager in a nursing home and have just received results of a
CMS survey. Your facility has been cited for not maintaining proper hydration. What steps
could you take to correct this?
Communicate the importance of proper hydration to clients, their family members and

healthcare teams.
Communicate to all members of health care facility that assuring proper hydration of patient

is everyones job.
Reminding or prompting patients to start their meals with a glass of water.

WORKSHEET 18

Conduct an interview with care-giver to assess the status of dehydration among patients.
Gently remind and encourage patients to drink fluids all day.
Monitor and report incidences of diarrhea and vomiting.
Offer variety of beverages to patients during their social interactions, for instance when they

are meeting their family.

Place beverages carts and stations in patient walking hallways.
Motivating clients to have a glass full of water with their medications.
Offer vegetables and fruits that are high in water content for instance, watermelon and

tomatoes.
Provide clients with fluids of their preferences as long as they comply with their dietary
needs.