This session will include an update on recent regulatory changes as well as insight into actual
survey experiences. Special attention will be paid to the increasing focus on nutrition services in
the provision of patient care and to the environmental and safety processes related to the
kitchen in healthcare organizations. At the conclusion of the presentation, participants will be
able to:
- Identify at least two key elements of nutrition assessment for patients
- Identify at least one requirement for the physical environment of the kitchen that directly relates to patient safety