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 at nutritional risk refuses the oral supplement ordered by their physician. What should staff document?
Answer: The refusal, the education provided about risks, and notification of the physician
Refusals of ordered nutritional interventions must be documented along with education given and physician notification.
Which finding during a dining room observation most strongly suggests a resident needs a feeding assistance reassessment?
Answer: The resident is coughing and choking repeatedly while eating and pocketing food in their cheeks
Coughing, choking, and pocketing food are classic warning signs of swallowing difficulty requiring reassessment.
The facility's water supply is disrupted for 12 hours. Which element of the emergency plan directly affects dietary services?
Answer: Access to an emergency supply of potable water for drinking, cooking, and handwashing
Emergency plans must ensure potable water for drinking, food preparation, and sanitation during utility disruptions.
How many meals per day must an assisted living facility typically make available to residents?
Answer: At least three meals daily, plus snacks, unless the resident's contract and assessment provide otherwise
Standards generally require three daily meals and snacks that meet residents' nutritional needs.
A kitchen employee is observed wiping hands on an apron and returning to plating food after taking out the garbage. What corrective action addresses the root problem?
Answer: Retraining on handwashing requirements and enforcing hand hygiene after handling waste
The root issue is failure to wash hands after a contaminating task, which retraining and enforcement directly address.
Which menu planning practice best supports residents' cultural and religious dietary needs?
Answer: Assessing preferences at admission and offering acceptable alternatives such as kosher, halal, or vegetarian options
Person-centered dietary service requires assessing cultural and religious needs and providing acceptable alternatives.
What is the danger zone temperature range in which bacteria multiply most rapidly in food?
Answer: Between 41°F and 135°F
The temperature danger zone where bacteria grow fastest spans roughly 41°F to 135°F.