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

Quality Assurance Manual - Assignment ExampleThis means that a nutrition care plan should be complete as soon as the patient is admitted be continuously monitored to ensure proper implementation within 14 days of admission review its confederation in relation to institution-wide care plan and review the plan found on changes in the needs of the person in care. In order to come across 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. employ all(prenominal) 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 dietitian amongst others (Davison & Dominik, 2009). Addition entirelyy, audit should review weight monitoring of each selected person. With t he nutrition plan and weight data of a selected person, the score 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 planning is to ensure that all menus are designed to offer appetizing, meals and beverages that are nutritionally reasonable and cost effective meals for the persons in care. In order to comply with the Ministry of Health and Long call Care legislation, menu planning should be accomplished using the best possible practices and principle(Canada, 2014). The best practices include a registered dietician approving all menus a consultation process is used to develop and improve menus a menu cycle is used to ensure that there is monthly reviewing for variety all menus consume enjoyment and enhance life through liberalization use of tools and processes to determine nutritional content in food and speci fication of portion sizes in each menu cycle