Table Of Content

Health Care Food & Nutrition Focus” : | Index of Articles for 2002 Education, patient and client Human Resources Becoming more culturally sensitive, 18:7 See “Management and Human Resources” NCEP’s new guidelines at a glance, 18:12 Joint Commission/HCFA Education, staff 2002-2003 long term care standards, Avoiding cross contamination, 18:7 18:6 Consistency means everything, 19:2 Assessment of residents (PE), 18:10 Controlling food temperatures, 18:8 Care and treatment of residents (TX), Part Keeping employees safe, 18:9 I: The care planning process, 18:11 Strengthening the front line, 18:6 Care and treatment of residents (TX): Part Improving customer service: You are up to II, 19:2 bat! 18:10 Care and treatment of residents (TX), Part Improving customer service: You are up to III: Nutrition care plans, 19:3 bat! Second base: Identify the needs of Care and treatment of residents (TX), Part our patients, 18:11 IV, 19:4 Improving customer service: You are up to Continuum of care, 18:9 bat! Third base: Providing the needs of JCAHO update, 18:10 our patients, 18:12 Moratorium placed on sentinel event Improving customer service: You are up to scoring, 18:9 bat! Forth base: Home plate and a home Residents’ rights in LTC (RI), 18:8 run, 19:1 Standards for disease-specific care certiti- cation program, 18:10 Educational and Professional Top grid elements for random unan- Preparation nounced surveys, 18:10 Compulsive comparing, 18:6 Top 10 deficiencies in long-term care, Letting go, 18:10 18:11 Preparing the next generation, 18:8 Top type 1 recommendation, 18:9 Writing a research proposal, 18:8 Legal Issues/Legislation Food Production and Service Do we need more whistle-blowers? Catering and special events: Through the 18:12 holidays and beyond, 19:4 Documenting in the medical record, Free lunch, 19:1 19:3 Four rules to guide customer service, 18:9 Management and Human Slow food, 18:11 Resources Food Safety/Infection Control Budgeting for the new year, 19:4 Avoiding cross contamination, 18:7 Confronting the truth, 19:1 Controlling food temperatures, 18:8 Defending your turf, 18:6 Food and safety: Bioterrorism and our food Do your employees trust you? 19:2 supply, 19:1 Employee scheduling: Avoiding pitfalls Proper handwashing technique, 18:6 that lead to worker dissatisfaction, Strengthening the front line, 18:6 19:2 Improving employee comprehension: Eight Health Care Industry tips for communicating information, Free consumers’ guide to long-term care, 19:1 18:11 Keeping employees safe, 18:9 Free lunch, 19:1 Letting go, 18:10 Our nation’s health care goals, 18:7 See Index, page 12 Volume 19, Number 4 ¢ December 2002 ith Care Food & Nutrition Focus Index No code ? no care, 18:7 Pressure ulcers — Two major concerns: from page 11 Involuntary weight loss and dehydra- tion, 19:1 Sorting out the facts: The importance of Sample questionnaire for LTC, 18:9 controlling your impulses while making The value of partnering with patients, decisions, 19:3 18:11 The time crunch, 19:3 Troubleshooting your care plans: Improv- Why can’t we all get along? Building better ing the quality of nutrition care in LTC, relationships, 18:6 18:12 Waiting 21 days, 18:9 Nutrition Screening, Assessment and Care Plans Quality/Performance Improvement Assessment of residents (PE), 18:10 Becoming more culturally sensitive, 18:7 Writing a research proposal, 18:8 Care and treatment of residents (TX), Part Four rules to guide customer service, I: The care planning process, 18:11 18:9 Care and treatment of residents (TX): Part Improving customer service: You are up to II, 19:2 bat! 18:10 Care and treatment of residents (TX), Part Improving customer service: You are up to How ro Orper Ill: Nutrition care plans, 19:3 bat! Second base: Identify the needs of BACK ISSUES Care and treatment of residents (TX), Part our patients, 18:11 IV, 19:4 Improving customer service: You are up to To order back issues of Health Care Food & Consistency means everything, 19:2 bat! Third base: Providing the needs of Nutrition Focus, call (800) Documenting in the medical record, 19:3 our patients, 18:12 638-3030 or visit Guidelines for interviewing new residents, Troubleshooting your care plans: Improv- www.iww.com. 19:3 ing the quality of nutrition care in LTC, Learning to work smarter: Nutrition 18:12 screening in a small community hospi- Trends in the Industry tal, 18:8 NCEP’s new guidelines at a glance, 18:12 Healing masterpiece, 18:8 Nutrition and hospice, 19:3 Something old, something new, 18:5 Periodicals Postage Paid at Hagerstown, MD, and at Additional Mailing Offices Lippincott Williams & Wilkins, Inc. 16522 Hunters Green Parkway Hagerstown, MD 21740-2116 Address Service Requested DabecEbacbeceel UDD ecenEbeccseldasdbecdsedelbcccdecdalbastsecll —""ASS e Pa oFO HFN 01/01/03 000117178982 Ui F265 PROQUEST INFORMATION AND LEARN PERIODICALS ACQUISITIONS PO BOX 1346 ANN ARBOR Mi 48106-1346