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SUMMARY:Dietary, Food and Nutrition Services: CMS CoPs
DESCRIPTION:\n\n \n\n\n\n\nDate:  3/31/26\n9:00 – 10:30 a.m.  Central time\n\nAudience:\nChief Medical Officer, Chief Nursing Officer, Compliance Officer, Emergency Department Personnel, Joint Commission Coordinator, Medical Records, Quality Improvement personnel, Risk Manager, Legal Counsel.\nOverview:\nThis program will discuss the Centers for Medicare & Medicaid Services (CMS) hospital conditions of participation (CoPs) requirements for dietary and food and nutrition services. This area has received increased scrutiny of standards, especially in infection control.\nThis program will cover the common deficiencies received by hospitals from CMS in this area.\nCMS permits the medical staff and board to credential and privilege qualified dieticians and nutritional specialists to order the patient’s diet. This includes therapeutic diet, supplemental feeding, and enteral nutrition. The credentialing and privileging process for dieticians will be covered in this program.\n\nLearning Objectives:\n– Recall that CMS has a section on food and nutrition services in the hospital conditions of participation standards.\n– Discuss CMS safety standards for food nutrition services.\n– Describe staffing requirements for a dietary service.\n\nSpeaker:\nLaura A. Dixon served as the director of risk management and patient safety for the Colorado Region of Kaiser Permanente. Prior to joining Kaiser, she served as the director, facility patient safety and risk management and operations for COPIC from 2014 to 2020. In her role, she provided patient safety and risk management consultation and training to facilities, practitioners, and staff in multiple states. Dixon has more than 20 years of clinical experience in acute care facilities, including critical care, coronary care, peri-operative services, and pain management. Prior to joining COPIC, she served as the director, Western region, patient safety and risk management for The Doctors Company in Napa, California. In this capacity, she provided patient safety and risk management consultation to the physicians and staff for the western United States As a registered nurse and attorney, Dixon holds a Bachelor of Science degree from Regis University, RECEP of Denver, a Doctor of Jurisprudence degree from Drake University College of Law, Des Moines, Iowa, and a Registered Nurse Diploma from Saint Luke’s School Professional Nursing, Cedar Rapids, Iowa. She is licensed to practice law in Colorado and California.\n\n\nThis speaker has no real or perceived conflicts of interest that relate to this presentation.\n\n\n \n\n \n\n\n\n\n\n
URL:https://ndha.org/events/dietaryfoodnutrition/
CATEGORIES:Education
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