Dietary and Nutritional Services Flashcards
7 cards from real ALF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Dietary and Nutritional Services flashcards as text
A resident with dysphagia has been prescribed a mechanically altered diet. What is the administrator's primary responsibility regarding this order?
Answer: Ensure the dietary staff receives and implements the physician's or dietitian's order accurately
The administrator must ensure systems exist so therapeutic diet orders are communicated to and correctly implemented by dietary staff.
How long must potentially hazardous leftover foods generally be kept before they must be discarded in an assisted living facility?
Answer: No more than 72 hours when refrigerated and properly labeled with a date
Most food safety standards require refrigerated leftovers to be labeled, dated, and discarded within about 72 hours.
A resident on a physician-ordered low-sodium diet repeatedly requests regular table salt. What is the most appropriate facility response?
Answer: Document the resident's informed choice after educating them on the risks and notifying the physician
Residents retain the right to make informed choices, so the facility educates, documents, and notifies the physician rather than forcing compliance or deceiving the resident.
What is the maximum amount of time that is generally permitted between the evening meal and breakfast the next morning?
Answer: 14 hours, unless a nutritious snack is offered at bedtime
Regulations commonly limit the overnight span between dinner and breakfast to about 14 hours, which may be extended slightly when a substantial bedtime snack is provided.
During a kitchen inspection, the administrator finds raw chicken stored on a shelf above ready-to-eat salads in the walk-in cooler. Why is this a violation?
Answer: Raw poultry juices can drip onto ready-to-eat food and cause cross-contamination
Raw meats must be stored below ready-to-eat foods so drips cannot contaminate items that will not be cooked before serving.
Which staff member is typically required to review and approve therapeutic diet menus in an assisted living facility?
Answer: A registered or licensed dietitian/nutritionist
Therapeutic menus generally must be reviewed and approved by a qualified dietitian or nutrition professional.
A resident begins losing weight unintentionally over several weeks. What should the facility's dietary and care systems trigger first?
Answer: A nutritional assessment and notification of the resident's physician
Unplanned weight loss should trigger assessment and physician notification so causes can be identified and an individualized plan developed.