Name of Policy:

Policy Number:

Department:

Approving Officer:

Responsible Agent:

Scope:

Patient Menus

3364-104-320

Food & Nutrition Associate Vice President, Interim Executive Director

Director, Food & Nutrition Chief Clinical Dietitian

Food & Nutrition Clinical Nutrition

TilE lJ:-JIVEIISITY 01'

TOLEDO Ul72

Effective Date: 1/112013 Initial Effective Date: 8/2002

New policy proposal Major revision of existing policy

--=X-=--- Minor/technical revision of existing policy ___ Reaffirmation of existing policy

(A) Policy Statement

It is the policy of Food & Nutrition Services to provide patients with a selective menu, based on diet order, to allow them to choose selections based on food preferences.

(B) Purpose ofPolicy

To develop a mechanism to standardize nutritional care while honoring food preferences, to promote adequate nutritional intake, and to allow patients to make independent food choices, within the prescribed diet order.

(C) Procedure

1. The Chief Clinical Dietitian or designee plans and approves all patient menus. Clinical Dietitians advise in the menu preparation.

2. A Room Service menu is offered to all patients with selections modified for the following restrictions. Regular Pediatric (3-17 years) Mechanically Altered; Ground meats; Chopped meats Soft Thickened liquids (nectar and honey) Low Sodium Cardiac NAS, Low fat, Calorie/ Carbohydrate Controlled; No concentrated sweets Renal; Low phosphorus; Low potassium Calcium restricted Carbonated beverage restricted Fluid restricted: dry tray, 240mlltray High calorie/High protein High fiber; Fiber/residue restricted Kosher Vegetarian (all levels) Vitamin K restricted Allergies: milk, egg, nut, peanut, fish, shellfish, soy, wheat/gluten Tyramine restricted No red foods Post gastrectomy Protein restricted

Policy 3364-104-320 Patient Menus Page 2

3. Non Selective Menus will be used for test diets and for selected shoti-term diet orders: Puree Clear and Full Liquid Full liquid-Wired jaw Cardiac Cath Diet Extubation Diet Light Low Fat Test Diet GI soft/post surgery -low fiber

4. Diet Office employees monitor the duration of shoti-term diet orders according to guidelines and refer orders which exceed norm to the clinical staff.

5. Patient allergies are entered into the computer and food items in conflict with the allergy(s) will be removed from menu selections.

Approved by:

Norma Tomlinson RN, MSN, NE-BC, FACHE Associate Vice President, Interim Executive Director Review/Revision Completed By:

Food & Nutrition & Clinical Nutrition

Policies Superseded by This Policy:

/2-:2-1-12 Date

Review/Revision Date: 6/2005 6/2/2008 7/1/2011 11/1/2012 12/13/2012

Next Review Date: 1/1/2016