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How close (or far away) is your facility to this model? My current person-centered mission is diet and feeding. I would love to work more closely with dietitians and dietary managers, as well as nurses, to create a more varied and person-centered menu. I am trying to do so. We need finger foods, especially for patients with cognitive-communication disorders and dementia that affect deglutition. We need staff to have more time to spend with these patients, and to shift from focusing on intake in the least amount of time possible to a legitimate dining experience at that patient's level.
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