Elderly Nutrition Program Audit

Shannon EbronSaint Louis University

October 13, 2014

Elderly Nutrition Program ● Funded by The Older Americans

Act

● Administered by U.S. Dept. of

Health & Human Services

● Title III of the act provides

grants to state and community

programs on aging

ENP Eligibility & Purpose

Clients

● Individual ≤60 y/o

● Spouse of senior regardless of

age

● Disabled person 18-59 y/o

that live in a housing facility

● Services target those with the

greatest financial, social

needs, and minorities

Objectives ● To secure and maintain

maximum independence and dignity in a home environment

● Encourage economic, social

and personal independence of older persons

● Provide opportunities for employment, socialization, and volunteer activities in the community.

ENP Meal Requirements Congregate Feeding a meal served in a group setting offering one-third of the RDA

Home-Delivered Meals a service that provides a meal to a home-bound individual offering one-third of the RDA

Elderly Nutrition Program Services

● Meals are served or delivered between

the hours of 10:30am-12:30pm, M-F

● Meals must meet federal guidelines

● Nutritional risk assessments

● Nutrition education

St. Louis Area Agency on Aging Service Area

Citizens in St. Louis Citythrough 9 sites that provide a combination of congregate and home delivered meals.

Registered Dietitian's Responsibilities

● Monitor & Inspector

● Training of nutrition workers

● Menu Planning

● Nutrition Assessments, Education, &

Counseling

● Grants

Audit Objectives Evaluate Home Delivered Meal component of SLAAA designated meal provider for…

● Temperature/Quality Control

● Packaging/Methods Used

● Route/Meal Information

● Meal Driver/Runner Information

● Social Services Provided

Audit Procedures

● Surveillance of meal route

● Surveyed clients for meal satisfaction

● Questioned meal deliverer about

workflow

● Meal Quality Assessment

Audit Findings

● Distribution Issues

● Temperature Issues

● Customer Service Issues

Recommendations Distribution ● Increase frequency of

client visits ● Use of small size

insulated bags for apt. building

● Assign 2 bricks per insulated meal carrier

● Use of name tag & verbal greeting

Catering ● Hot food ≥140ºF upon

arrival

● Provide better quality

equipment to maintain

food temperatures

Follow-up

● Findings are documented and the monitoring

form is completed on site.

● Findings are discussed with HDM provider.

● A letter of review is sent within one week.

● Verification of improvements in 30 days