6 Colo. Code Regs. § 1011-1 Chapter 04, pt. 19

Current through Register Vol. 47, No. 17, September 10, 2024

Part 19 - DIETARY SERVICES

19.1 The hospital shall have an organized food dietary service that is planned, equipped, and staffed to serve adequate meals to patients. Food prepared outside the hospital shall be from sources that comply with these regulations and other applicable laws and regulations.

19.2 Dietary services shall be directed by a person qualified by education, training, competencies, and experience.

19.3 A registered dietitian shall be responsible, on a full-time, part-time, or consultant basis, for the nutritional aspects of care, including but not limited to, the evaluation of the nutritional status and needs of patients, the review of modified and special diets for nutritional adequacy, and patient counseling.

19.4 If 24-hour dietary services are not provided, other means of providing adequate nourishment for patients shall be made available.

19.5 Dietary services shall be integrated, as necessary, with other departments and services of the hospital, including but not limited to, infection prevention and control and pharmacy.

19.6 The nutritional needs of the patients shall be met in accordance with recognized dietary standards and in accordance with orders of the physician or licensed independent practitioners responsible for the care of the patient, a registered dietitian, or a qualified nutrition professional as authorized by the medical staff and in accordance with state law governing dietitians and nutrition professionals.

19.7 The hospital shall develop and implement policies and procedures based on nationally-recognized guidelines and standards of practice that address, at a minimum, the following:

(A) The triggers and processes for conducting a nutritional risk screening or assessment of clinically relevant malnutrition, and the integration of therapeutic interventions into the patient's care plan.

(B) Infection control methods for the provision of services to patients in isolation. These policies and procedures shall be developed in conjunction with and reviewed periodically by the Infection Prevention and Control Committee. Food served to patients in isolation because of infectious diseases shall be served with disposable utensils.

(C) Food condition, preparation, handling, and storage, in accordance with nationally-recognized guidelines.

(D) Methods to ensure hygienic practices, addressing, at a minimum, the following concepts: staff hygiene, food-contact surfaces, dietary services equipment, utensils, warewashing, clean environment, storage, and waste disposal.

19.8 Therapeutic diets and nourishments shall be served as prescribed by the attending licensed independent practitioner, registered dietitian, or qualified nutrition professional. A current diet manual approved by the dietitian shall be available to all medical, nursing, and food service personnel for fulfilling dietary prescriptions.

19.9 Menus shall be varied to meet patient needs. Food allergies and intolerances, personal tastes, desires, cultural patterns, and religious beliefs of patients shall be considered and, if applicable, reasonable menu adjustments made.

6 CCR 1011-1 Chapter 04, pt. 19