congregate feeding monitoring
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Elderly Nutrition Program Audit
Shannon EbronSaint Louis University
October 13, 2014
Elderly Nutrition Program ● Funded by The Older Americans
Act
● Administered by U.S. Dept. of
Health & Human Services
● Title III of the act provides
grants to state and community
programs on aging
ENP Eligibility & Purpose
Clients
● Individual ≤60 y/o
● Spouse of senior regardless of
age
● Disabled person 18-59 y/o
that live in a housing facility
● Services target those with the
greatest financial, social
needs, and minorities
Objectives ● To secure and maintain
maximum independence and dignity in a home environment
● Encourage economic, social
and personal independence of older persons
● Provide opportunities for employment, socialization, and volunteer activities in the community.
ENP Meal Requirements Congregate Feeding a meal served in a group setting offering one-third of the RDA
Home-Delivered Meals a service that provides a meal to a home-bound individual offering one-third of the RDA
Elderly Nutrition Program Services
● Meals are served or delivered between
the hours of 10:30am-12:30pm, M-F
● Meals must meet federal guidelines
● Nutritional risk assessments
● Nutrition education
St. Louis Area Agency on Aging Service Area
Citizens in St. Louis Citythrough 9 sites that provide a combination of congregate and home delivered meals.
Registered Dietitian's Responsibilities
● Monitor & Inspector
● Training of nutrition workers
● Menu Planning
● Nutrition Assessments, Education, &
Counseling
● Grants
Audit Objectives Evaluate Home Delivered Meal component of SLAAA designated meal provider for…
● Temperature/Quality Control
● Packaging/Methods Used
● Route/Meal Information
● Meal Driver/Runner Information
● Social Services Provided
Audit Procedures
● Surveillance of meal route
● Surveyed clients for meal satisfaction
● Questioned meal deliverer about
workflow
● Meal Quality Assessment
Audit Findings
● Distribution Issues
● Temperature Issues
● Customer Service Issues
Recommendations Distribution ● Increase frequency of
client visits ● Use of small size
insulated bags for apt. building
● Assign 2 bricks per insulated meal carrier
● Use of name tag & verbal greeting
Catering ● Hot food ≥140ºF upon
arrival
● Provide better quality
equipment to maintain
food temperatures
Follow-up
● Findings are documented and the monitoring
form is completed on site.
● Findings are discussed with HDM provider.
● A letter of review is sent within one week.
● Verification of improvements in 30 days
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