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Individualizing Dining: New Practice Standards
Webinar 5: March 22, 2012 from 2:00 – 3:00 ET
National Learning Collaborative Webinar
Series on Using the MDS 3.0 as an Engine for High Quality Individualized
Care
Series Two: Clinical ApplicationsHow do we put the ideals of individualized dining into daily practice? In this webinar, Carmen Bowman interviews a team from Brookshire House in Denver, Colorado, about how knowing each person and honoring their food choices actually improved their outcomes. One of the residents will share her perspective on how the "give and take" with the staff helped heal a serious pressure ulcer. The Brookshire team will also discuss how they individualized dining service for a man at risk for choking. A physician, Director of Nursing, Dietitian, Dietary Manager Director, Activities Director, and CNA describe how they worked these tough clinical issues through and got excellent outcomes both for nutrition and for quality of life by listening to residents' preferences. Carmen will share information about new Dining Practice Standards and strategies for implementing them. She facilitated both the Clinical Dining Standards Task Force that developed these new standards, and the 2010 Creating Home II National Symposium on Culture Change and the Food and Dining Requirements co-sponsored by CMS and the Pioneer Network.
Download
Facilitaor's Guide
Tips for Individualizing Dining When Nutrition Affects Clinical IssuesDownload Tip Sheet for Individualizing Dining When Nutrition Affects Clinical Issues
Download Quality of Care Medical Goals and Interventions + Quality of Life Considerations and Methods = Better Quality of Care and Quality of Life Outcomes
| AGENDA | | Barbara Frank, B&F Consulting | Overview of Series and Today's program | Carmen Bowman, MHS
| Overview of the consensus process that led to the new Dining Practice Standards
| | Team from Brookshire House, Denver, CO | Thinking Differently:
Working With Not Against, the Person for Highest Practicable Well-being
| Carmen Bowman
| Linking It All Together
| Barbara Frank
| Taking it Home
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| OBJECTIVES | | Objectives | Content
| Instructors
| Introduce the MDS Webinar Series
| This is webinar five, one of three on clinical applications. | Barbara Frank, MPA
| Describe the history of the new dining standards of practice.
| Expert practitioners achieved consensus on new practice standards endorsed by all their professional organizations.
| Carmen Bowman, MHS
| | Describe process for working together as a team with the person, not
against them, for best outcomes.
| Assess and interview and problem solve together to find solutions that work for the person.
| Caroleen Burns, RN, DoN, Jody Abrams, RD, Dietary Manager, Dee Napitupula, CNA, Julie Kennedy, RD, Nutritional QI Specialist, Karyn Leible, MD, CMO, Carolyn Shaw, Resident
| | Identify the elements of the new dining standards of practice. | Overview the new standards and recommend how to put them into action. | Carmen Bowman, MHS | Describe best practices in assessment and care planning
| Through consistent assignment, interdisciplinary collaboration,
just-in-time care planning and including the person, nursing home staff
make the MDS a tool for high quality individualized care
| Barbara Frank, MPA |
Contact Information for InstructorsTeam from Brookshire House 4660 E. Asbury Circle Denver, CO 80222 (303) 756-1546 - Caroleen Burns, RN, Director of Nursing
- Jody Abrams, RD, Dietary Manager
- Dee Napitupula, CNA
- Julie Kennedy, RD, Pinon Nutritional Quality Improvement Specialist
- Karyn Leible, MD, former Pinon Chief Medical Officer, now CMO with Jewish Senior Life in Rochester, NY
- Carolyn Shaw, Resident
Carmen Bowman, MHS, Creating Home II and Task Force facilitator under contract with CMS carmen@edu-catering.com
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