1.1. Services to be provided: The following information is provided to assist in the development of technical and cost proposals. The data is not limited to be all inclusive of specific services required. The consulting RD is responsible for assessing and monitoring the nutritional needs of residents at KVH, ensuring the highest nutritional standards are maintained. Responsibilities included but are not limited to: • Collaborate effectively with the Certified Dietary Manager, the Administrator, the Director of Nursing, and other care team members to ensure coordinated nutritional support for residents. • Develop and review menus to ensure an offering of a variety of appealing options that meet the overall nutritional requirements of the residents. • Conducts in-depth nutritional assessments for residents and documents assessments in the medical record. This includes conducting assessments at admission, quarterly, annually, and with significant change in resident condition with recommendations based on the resident’s nutritional status. • Identify potential nutritional factors contributing to a resident’s condition and recommend appropriate interventions. These interventions may include adjusting supplements, requesting laboratory tests, modifying the diet (such as therapeutic or texture changes), or suggesting medication adjustments. • Participation in the facility MDS process and collaborate on the interdisciplinary care plan to ensure residents receive adequate nutrition and hydration while minimizing risks associated with swallowing difficulties. • Collaboration with residents’ primary physician and/or specialist, pharmacist and other healthcare practitioners as necessary. • Coordinate with speech therapy staff as necessary to develop and maintain a consistent care plan for residents, ensuring their nutritional needs are met safely and effectively. • Provide, at minimum, a monthly on-site visit and more often as necessary. • Observe at least one meal preparation and dining service per visit to the facility to ensure quality, service, temperature standards are met and provide recommendations for improvement as necessary. • Conduct kitchen inspections to verify adherence to sanitation protocols, safety standards and quality measures, ensuring compliance with state and federal regulations. • Conduct audits that involve a thorough inspection of food storage and handling procedures, kitchen equipment cleaning practices, and other areas to ensure compliance with state and federal regulations. • Provide guidance and oversight concerning the dining service budget.
