Wyoming Administrative Code › Agency 048 - Health, Department of › Sub-Agency 0003 - Aging Division › Chapter 11 - PROGRAM ADMINISTRATION OF NURSING CARE FACILITIES › Section 11-11 - Dietetic Services

Current through July 13, 2024
(a) The facility shall provide dietetic
				services that meet the nutritional needs of residents according to the science
				of nutrition. The dietetic service shall operate with safe food handling
				practices from receipt through service in accordance with the most current
				edition of the FOOD CODE from the U. S. Department of Health and Human
				Services, Public Health Service, Food and Drug Administration.
(i) Dietary Supervision. Overall supervisory
				responsibility for the dietetic service shall be assigned to a full-time
				qualified dietetic supervisor.
(A) If the
				qualified supervisor is not a Registered Dietitian, she/he shall be a graduate
				of a dietetic technician program approved by the American Dietetic Association
				or a dietary managers' educational program approved by the Certifying Board for
				Dietary Managers. Training and experience in food service supervision and
				nutrition equivalent in content to the approved educational programs are
				acceptable.
(B) Visits of the
				consultant dietitian shall be scheduled to assure that the professional
				dietetic service needs of the facility are met. These visits shall be:
(I) For at least eight (8) hours every other
				week, so that adequate time is allowed for observation of more than one (1)
				meal per visit; or,
(II) For at
				least four (4) hours every week so that adequate time is allowed to observe the
				preparation and serving of food at meal time. The weekly visits shall be
				scheduled to allow for observation of different meals.
(III) Visits shall not be limited to evenings
				and weekends only.
(C)
				Reports of the consultant dietitian shall be made verbally and in writing to
				the Administrator or his/her designee. The reports shall be kept on file with
				notations made of actions taken by the facility. The report shall include
				dates, length of time on-site, functions performed and
				recommendations.
(D) The consultant
				or staff dietitian shall develop written plans and conduct or supervise
				inservice programs for dietary personnel on a monthly basis.
(E) The consultant or staff dietitian shall
				participate in the development of policies and procedures, as well as the
				development or approval of all menus.
(F) The consultant dietitian is to provide
				assistance and advice, as needed, regarding the dietary department
				budget.
(G) The consultant or staff
				dietitian shall maintain interdisciplinary communication and act as the
				dietetic service's chief liaison to the medical and nursing staffs.
(H) The dietetic supervisor shall be
				responsible for department orientation, training, scheduling, and work
				assignments for all dietetic service personnel.
(I) The dietetic supervisor shall be
				responsible for menu planning, ordering or recommending the purchase of
				supplies, monitoring the department budget, controlling costs, maintaining
				associated records, etc.
(J) The
				dietetic supervisor shall be responsible for the development of policies and
				procedures. These polices shall be maintained in a manual and reviewed at least
				annually. Reviews and revisions shall be dated and signed by the supervisor and
				the consultant or staff dietitian.
(K) If the dietetic supervisor also has
				responsibility for cooking, adequate time shall be allowed for supervisory
				management.