The Nutrition Label Facts for Seniors

Understanding what the Nutrition Facts Label includes can help you make food choices that are best for your health.

Understanding Food Labels

•         Independent

•         Self-motivated

•         Reliable

•         Dependable

•         Outgoing

•         Entrepreneur

•         Hard-working

•         Tireless

•         Patient

•         Persistent

•         Honest

•         Integrity

•         Personable

•         Tactful

•         Experienced

•         Resourceful

•         Reputable

•         Leader

•         Explorer

•         Willing to:

–         travel

–         do what no one else wants to do

–         serve others

Dietary Solutions

Nursing Home/Assisted Living Menus Non-Selective:

• This menus system is a 5 week cycle that is editable at the facility level!
• Each cycle includes: Weeks at a Glance, Daily Posting Sheets, Spreadsheets, Production Sheets, Nutrient Analysis, Recipes and our Diet Manual.
• Our spreadsheets include the following diets: Regular or NAS, Mechanical Soft, Pureed, Carbohydrate Consistent, Pureed/Carbohydrate Consistent, Super Nutrition, Restricted Calorie/Carbohydrate Consistent, Heart Healthy, Liberalized Renal, Liberalized Renal/Carbohydrate Consistent, Dysphagia, and Finger Foods.

Includes:

• Weeks at a Glance
• Daily Posting Sheets
• Spreadsheets
• Production Sheets
• Recipes
• Diet Manual

HPSI Purchasing Service

An essential role of food service management is the coordination of food purchasing and menu planning.  Inefficient or inadequate procedures can lead to cost overruns, waste and a disappointing bottom line.  Menu2UPlus.com offers the management tools necessary to not only eliminate these kinds of inefficiencies, but also to enhance all facets of your food service operation.

With Menu2UPlus.com, food ordering is directly linked to menu planning.  When a menu is completed, a food order is automatically generated based on census and menu requirements.  At the same time, Inventory Management allows you to maintain proper inventory levels while Order Guide Management lets you limit what can by ordered, thus helping to further control costs.

Of course, Menu2UPlus.com does much more than streamline food ordering and inventory management.  As an internet based system, Menu2UPlus.com allows you to access your entire menu, anytime and anywhere. With real time food costs and resident information, you are able to immediately adjust your menu to control costs related to prevailing market conditions or to scale recipes according to fluctuations in census.

Menu2UPlus.com also facilitates the cultural change movement by allowing resident focused customization.  Select menus, diverse recipes (including popular regional favorites), snacks and substitutions — all provide residents with an array of choices and a more homelike experience.  And since menus are prepared using HPSI negotiated products, you are always assured of a nutritious and pleasing dining experience as well as cost savings.

Call now to experience the Menu2UPlus.com difference, 800.455.MENU (6368).

RDs for Healthcare

The menus provided by RDs for Healthcare, Inc. are known for their simplicity for the dietary staff and for old fashioned home cooking flavors for the residents. Four seasons are written in four week cycles with day-by-day recipe books. Recipes are broken down to serve 8, 25, 50, 75, 100 and 125 residents. Special care is taken to provide the most nutritious meals possible using herbs and spices to enhance flavors, with minimal salt added. Listed on each recipe are the therapeutic guidelines and an alternate food choice. Colorful posters of holiday meals, special theme meals and weekly dated menus are provided to post on the bulletin board of the facility. Inventory and order guides are also available to go along with the menu cycles. Vegetarian, select, and ethnic menus are available as well as diabetic and low sodium.

RDs for Healthcare, Inc. specialize in maintaining facilities’ food costs through reviewing cost control systems and purchasing procedures when needed. An in-service is included each cycle with the menu packet addressing food handling and sanitation issues. A diet manual is available along with the menus and is revised every 5 years.

Pay

Dietitians and Nutritionists

The median annual wage for dietitians and nutritionists was $55,240 in May 2012. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $34,500, and the top 10 percent earned more than $77,590.

According to the Academy of Nutrition and Dietetics, the median annual wage for Registered Dietitian Nutritionists (RDNs) was $60,000 in 2013.

Most dietitians and nutritionists worked full time in 2012, although about 1 out of 5 worked part time. Self-employed dietitians have more flexibility in setting their schedules. They may work evenings and weekends so that they can meet with clients.

Dietitian Dollar Signs
Here’s a surprising factoid unique to dietetics: Did you know that the range of RD salaries is so wide that the top 10% of RDs earn more than twice as much per hour as those in the bottom 10%? With such a wide range of pay, what makes the difference between being on the bottom and the top of the paying field? The 2007 ADA compensation survey points out a few factors that appear to sway income. 

More…

According to the American Dietetic Association, median annual wages for registered dietitians in 2007 varied by practice area as follows: $60,008 in consultation and business; $64,002 in food and nutrition management; $66,061 in education and research; $52,000 in clinical nutrition/ambulatory care; $53,997 in clinical nutrition/long-term care; $48,006 in community nutrition; and $48,984 in clinical nutrition/acute care. Salaries also vary by years in practice, education level, and geographic region.

What would keep you from earning $100,000 – $150,000? There are no limits!

•         Effort on return – bigger contracts require more thorough planning and forethought.

•         Plan the routine and estimate time realistically.

•         Cost out prep, travel, activity time.

•         Figure less than optimum efficiency.

•         No set time or day

•         Flexible schedule

•         Schedule around vacation or leisure time

•         Work from home

•         Security-multiple eggs in multiple baskets

•         Expert help

•         Task focus

•         No long-term commitment

•         Minimal training or orientation

•         Flexible assistance

•         Set fee – no perks

•         Extended assistance

Employment of dietitians and nutritionists is projected to grow 11 percent from 2020 to 2030, faster than the average for all occupations. In recent years, interest in the role of food in promoting health and wellness has increased, particularly as a part of preventative healthcare in medical settings.

According to the Centers for Disease Control, more than one-third of U.S. adults are obese. Many diseases, such as diabetes and kidney disease, are associated with obesity. The importance of diet in preventing and treating illnesses is now well known. More dietitians and nutritionists will be needed to provide care for people with these conditions. As the baby-boom generation grows older and looks for ways to stay healthy, there will be more demand for dietetic services. An aging population also will increase the need for dietitians and nutritionists in nursing homes and in home healthcare. The way things are looking for healthcare in America, people will need to emphasize prevention and wellness more than ever. Dietitians and Nutritionists work, outlook and statistics

ADA Associated – Professional Liabitlity Insurance

Protection against claims arising from real or alleged errors or omissions in the course of your professional duties is available at recently reduced rates. Administered by Marsh, a service of Seabury & Smith, and available for private practice or traditional employment.

https://www.personal-plans.com/ada/welcome.do

 

Dietitians in the Legal Line of Fire

February 2008
By Sharon Palmer, RD
Today’s Dietitian
Vol. 10 No. 2 P. 52

http://www.todaysdietitian.com/newarchives/tdfeb2008pg52.shtml