Approved by the Dietary Managers Association for 9 CEUs through September 1998! Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments.
Approved by the Dietary Managers Association for 9 CEUs through September 1998! Here is a useful guide that helps both administrators and food service workers understand the daily functions of their dietary departments.
ContentsI. Administrative Topics Menu Planning Standardized Recipes Food Purchasing and Production Equipment Care The Policy and Procedure Manual Quality Improvement The Pureed Process Specialized Recipes II. Clinical Topics Current Trends in Geriatric Nutrition Calculation of Oral Intake Nutritional Evaluation of the Elderly Adaptive Eating Devices Drug/Nutrient Interactions Modified Food Texture for Swallowing Disorders Fiber for Thought Calcium and Osteoporosis Enteral Feeding Documentation of the Medical Record Appendixes Index
ContentsI. Administrative Topics Menu Planning Standardized Recipes Food Purchasing and Production Equipment Care The Policy and Procedure Manual Quality Improvement The Pureed Process Specialized Recipes II. Clinical Topics Current Trends in Geriatric Nutrition Calculation of Oral Intake Nutritional Evaluation of the Elderly Adaptive Eating Devices Drug/Nutrient Interactions Modified Food Texture for Swallowing Disorders Fiber for Thought Calcium and Osteoporosis Enteral Feeding Documentation of the Medical Record Appendixes Index
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