CMS Revised Hospital CoP Dietary, CAH Dietary, DNV Healthcare & TJC Standards

Event Information
Product Format
Prerecorded Event
Sue Dill Calloway, RN, MSN, JD
90 minutes
Product Description

Learn More on the Revised CMS Hospital Dietary Guidelines

The 3 changes to the dietary guidelines for hospitals and critical access hospitals by the Centers for Medicare & Medicaid Services (CMS) became effective on April 1, 2015. CMS will now permit the Medical Staff and Board to credential and privilege qualified dieticians and qualified nutritional specialist to order the patient’s diet, which covers therapeutic diet, supplemental feeding and enteral nutrition. The agency has provided additional information about the C&P process for dieticians and this issue will be discussed in detail in this informative session.

Nationally recognized speaker Sue Dill Calloway, RN, MSN, JD will throw light on the CMS hospital conditions of participation requirements for dietary and food and nutrition services in this session. It is a critical part of the CMS survey and has received increased scrutiny of their standards especially in the area of Infection control. CMS has now issued a deficiency report in this area that will be covered in this session. Sue will also focus on the Joint Commission provision of care chapter standards related to dietary and the TJC dietary tracer information. The tracer is used to assess and determine the degree of compliance with standards and elements of performance related to nutrition care. The tracer used through dietetic and food services covers some of the same issues discussed during the CMS survey.

Key Session Highlights:

CMS Food and Dietetic Services CoP Topics

  • Review of 2016  final regulations on credentialing and privileging qualified dieticians and qualified nutritional specialist
    • C&P to order patient diets
    • Can be with or without appointment to the MS
    • State law and hospital policy
    • State scope of practice
    • Must be C&P by MS and board
  • Learn where to get your current copy of CoP manual
  • Insights on proposed  changes dieticians ordering patient diet
  • Want to know how to keep up with CMS changes? Help is here
  • Starts at tag number 618, review of 3 tag numbers changes and one deleted (Tag 628, 929, and 630)
  • Organized dietary services
  • Insights on policies required
    • Diet manual availability, frequency of meals served, system for diet ordering and tray delivery, accommodation of non-routine occurrence, acceptable hygiene practices, kitchen sanitation etc.
  • Same standards whether or not by contracted services
  • Director who is full time and qualified
  • Review of policies and procedures that must include safety practices for food handling, emergency food supplies, orientation, work assignments, menu planning, purchasing of foods and supplies etc.
  • Insights on survey procedure questions
  • Diets and menus to meet the needs of patients; Therapeutic diets and guidelines; current therapeutic diet manual approved by MS and dietician
  • CMS third revised hospital worksheet on infection control

Focus on TJC Provision of Care Standards related to Dietary

  • Nutritional Screen, Time frame for screens
  • Food and nutrition—Person responsible for food and nutrition services, proper sanitation, temperature, etc of food and nutrition
  • What to do if patient refuses food
  • Accommodation of special diets, ethnic food and nutrition preferences
  • The importance of proper storage of food and nutrition
  • Therapeutic diet manual, patient education on nutritional interventions, diets, supplements

Topics Discussed Throughout the Patient Tracer Activity

  • Assessment, care planning
  • Instructions by qualified staff
  • Identification and nutrition risk
  • Nutrition screening criteria
  • Time frames for nutrition assessment and re-evaluation
  • Measuring food consumption
  • Special population needs such as NPO, on vents, in isolation, getting hyperalimentation
  • Procedure to follow if patient refuses meals
  • Discharge education and referrals
  • Communications between dietician and food services

Day to day operation information on Dietary and food services

  • Director of dietary qualifications; Responsibilities of dietary and food services leaders
  • Emergency/disaster plans
  • Hospital diets and menus
  • Food preparation and storage
  • Safe food handling and health of food service staff
  • Contracts for services, food, nutrition support supplies and formulas
  • Sanitation and infection control (pest control, chemicals)
  • Quality improvement activities etc.

Who Should Attend?

  • Dieticians
  • Director of dietary
  • Dietary staff
  • Joint Commission liaison or accreditation director DNV Healthcare
  • CMS or regulatory staff
  • Compliance officer
  • Chief Operating Officer
  • Chief Nursing Officer
  • Nurses and nurse managers
  • Nurse educator
  • Chief Medical Officer
  • Medical staff  and MS department staff
  • Anyone else responsible for complying with the CMS, DNV Healthcare or Joint Commission standards that affect dietary and nutrition services

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About Our Speaker

Sue Dill Calloway - Hospital Coding Expert

Sue Dill Calloway, RN, MSN, JD, is the president of Patient Safety and Healthcare Consulting and Education company with a focus on medical-legal education especially Joint Commission and the CMS hospital CoPs regulatory compliance. She also lectures on legal, risk management and patient safety issues. She was a director for risk management and patient safety for five years for the Doctors Company. She was the...   More Info
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