Tag: Healthcare nutrition

According to a 2023 study, dietary services are crucial in maintaining and improving the nutritional status of patients, especially those with chronic conditions. Understanding what is the role of the dietary department is key to appreciating its central function in healthcare and wellness facilities.

The Centers for Medicare & Medicaid Services (CMS) recognize the CDM, CFPP credential as a primary qualification for Directors of Food and Nutrition Services in long-term care facilities, highlighting its importance in the healthcare industry. This specialized professional plays a crucial role in managing foodservice operations and applying nutritional principles to patient care.

According to the National Center for Biotechnology Information, Florence Nightingale recognized the critical role of diet in patient care over 160 years ago. This historical perspective highlights that the definition of food in nursing extends far beyond a simple meal, encompassing any substance, delivered by any method, that provides essential nutrients to a patient. Nurses play a crucial role in assessing, managing, and advocating for patients' nutritional needs to promote healing and well-being.

According to a study published in the *International Journal of Environmental Research and Public Health*, nurses who maintained a healthy diet reported lower levels of stress and fatigue, as well as higher job satisfaction. This underscores just how important is nutrition in the nursing profession, affecting both personal well-being and clinical effectiveness.

According to research published by NutriAdmin, understanding a client's unique food preferences is crucial for nutrition professionals to develop effective and sustainable nutrition care plans. Therefore, answering the question, **what are the three factors that influence food choices of clients in your facility?** is key to improving health outcomes and client satisfaction. These factors include personal health and psychological state, the physical and social dining environment, and the operational aspects of food service delivery.