Quality Assurance Manual Assignment Example | Topics and Well Written Essays - 1000 words

Quality Assurance Manual - Assignment exerciseThis means that a comestible care plan should be completed as soon as the patient is admitted be continuously monitored to ensure proper implementation in spite of appearance 14 days of rise to power review its alignment in relation to institution-wide care plan and review the plan based on changes in the needs of the person in care. In order to achieve the best practices in nutrition care plan, reviews should include the quality of the following mandated activitiesAudit is done with 10% of the charts in the facilitys medical department. Using each persons nutrition plan, review the developed plan within 2 weeks after entrance nutrition care revised based on the persons requirements nutrition care monitoring to guarantee implementation and the endorsement of the nutrition care plan by a registered dietician amongst others (Davison & Dominik, 2009). Additionally, audit should review system of weights monitoring of each selected person . With the nutrition plan and weight data of a selected person, the distinguish is provided and determined whether or not the least acceptable audit score is met. Records are kept for any identified problem and its possible causes, the remedial measures to take, and the re-audit date.The policy for menu readying is to ensure that all menus are designed to offer appetizing, meals and beverages that are nutritionally reasonable and cost sound meals for the persons in care. In order to comply with the Ministry of Health and Long Term Care legislation, menu training should be accomplished using the best possible practices and principle(Canada, 2014). The best practices include a registered dietician approval all menus a consultation process is used to develop and improve menus a menu rhythm method is used to ensure that there is monthly reviewing for variety all menus bring enjoyment and enhance heart through liberalization use of tools and processes to determine nutritional conten t in food and specification of fragment sizes in each menu cycle