Iowa Administrative Code › Agency 481 - Inspections and Appeals Department › Inspections Division › Chapter 51 - Hospitals › Rule 481-51.15 - Food and Nutrition Service

Current through Register Vol. 47, No. 3, July 24, 2024
(1)
Food
				and nutrition service definitions.
"Food service" means providing
				safe, satisfying, and nutritionally adequate food for patients through the
				provision of appropriate staff, space, equipment, and supplies. "Nutrition
				service" means providing assessment and education to ensure that the
				nutritional needs of the patients are met.
(2)
General requirements.
a. All food will be handled, prepared,
				served, and stored in accordance with the Food Code adopted under provisions of
				Iowa Code section 137F.2.
b. The food and dietetic services shall be of
				a quality and quantity to meet the patient's needs in accordance with any
				qualified health practitioner's orders and meet the standards set forth in
				42 CFR
				482.28 as amended to November 7, 2023.
				Patient food preferences should be respected as much as possible, and
				substitutes offered through use of appropriate food groups.
c. Policies and procedures shall be developed
				and maintained.
d. Not less than
				three meals will be served daily unless contraindicated, and not more than 14
				hours will elapse between the evening meal and breakfast of the following day.
				Nourishment between meals will be available to all patients unless
				contraindicated by the qualified health care practitioner.
e. The hospital will maintain adequate space,
				equipment, and staple food supplies to provide patient food service in
				emergencies.
f. Menus for regular
				and therapeutic diets will be available and standardized recipes with
				nutritional analysis adjusted to number of portions will be maintained and used
				in food preparation.
g. Food shall
				be prepared by methods that conserve nutritive value, flavor, and appearance.
				Food shall be served attractively at appropriate and safe temperatures and in a
				form to meet individual needs.
h.
				Nutrition screening will be conducted by qualified hospital staff to determine
				the patient's need for a comprehensive nutrition assessment by the licensed
				dietitian. Nutritional care will be integrated in the patient care plan, as
				appropriate, based upon the patient's diagnosis and length of stay. The
				licensed dietitian will record in the patient's medical record any observations
				and information pertinent to medical nutrition therapy, and any pertinent
				dietary records will be included in the patient's transfer discharge record to
				ensure continuity of nutritional care. Upon discharge, nutrition counseling and
				education will be provided to the patient and family as ordered by the
				qualified health care practitioner, requested by the patient or deemed
				appropriate by the licensed dietitian.
i. In-service training, in accordance with
				hospital policies, will be provided for all food and nutrition service
				personnel.
j. On the nursing units,
				a separate patient food storage area will be maintained that ensures proper
				temperature control.