Nutrition and Food Services for Integrated Health Care or The Livebait Cookbook

Nutrition and Food Services for Integrated Health Care: A Handbook for Leaders

Author: Rita Jackson

"Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, for better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession".——Journal of the American Dietetic Association

A "must have" resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, the standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods for the delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions to the common dilemmas confronting dietetic professionals today. Includes an Instructor's manual.

Marilyn R. Lawler

This book presents an overview of market forces influencing healthcare delivery in the U.S. today, and emphasizes the leadership and management skills food and nutrition professionals need to succeed as a restructured healthcare delivery system evolves. The book is designed as a guide for experienced food and nutrition professionals in preparing for expanded roles as they make the transition from traditional models to integrated healthcare delivery systems of the future. The target audience is managers and leaders in nutrition care and food service in the U.S., most of whom currently practice in institutional settings. Sixteen authors -- all well known in their respective topic areas -- have contributed chapters. The book has four parts. Part 1 describes the shift toward integrated healthcare, with chapters on industry trends, leadership, and management strategies. Part 2 focuses on nutrition care - management, outcome-based patient education, patients' rights and professional responsibility, and cost containment. Part 3, "Management of Food Service," presents trends in purchasing, alternative food production systems, and options in meal assembly, delivery, and service, current food safety issues, and revenue generating opportunities. Part 4 discusses a systems approach to productivity, quality improvement, the future and skills that will be needed. Each chapter has ample illustrations with useful tables, charts, and diagrams. References are current and pertinent. This book would be an excellent addition to the library of any nutrition care or food service director or manager. The information is timely, accurate, and practical. Users will find themselves referring to the bookover and over again. The book is written from the perspectives of leaders practicing in institutional or educational settings, and consultants. A useful addition would have been a chapter written by an expert from an ambulatory setting or community based organization where the majority of clients will be served in the future.

Doody Review Services

Reviewer: Marilyn R. Lawler, PhD, RD (University of Chicago Pritzker School of Medicine)
Description: This book presents an overview of market forces influencing healthcare delivery in the U.S. today, and emphasizes the leadership and management skills food and nutrition professionals need to succeed as a restructured healthcare delivery system evolves.
Purpose: The book is designed as a guide for experienced food and nutrition professionals in preparing for expanded roles as they make the transition from traditional models to integrated healthcare delivery systems of the future.
Audience: The target audience is managers and leaders in nutrition care and food service in the U.S., most of whom currently practice in institutional settings.
Features: Sixteen authors:all well known in their respective topic areas:have contributed chapters. The book has four parts. Part 1 describes the shift toward integrated healthcare, with chapters on industry trends, leadership, and management strategies. Part 2 focuses on nutrition care - management, outcome-based patient education, patients' rights and professional responsibility, and cost containment. Part 3, "Management of Food Service," presents trends in purchasing, alternative food production systems, and options in meal assembly, delivery, and service, current food safety issues, and revenue generating opportunities. Part 4 discusses a systems approach to productivity, quality improvement, the future and skills that will be needed. Each chapter has ample illustrations with useful tables, charts, and diagrams. References are current and pertinent.
Assessment: This book would be an excellent addition to the library of any nutrition care or food service director or manager. The information is timely, accurate, and practical. Users will find themselves referring to the book over and over again. The book is written from the perspectives of leaders practicing in institutional or educational settings, and consultants. A useful addition would have been a chapter written by an expert from an ambulatory setting or community based organization where the majority of clients will be served in the future.

Booknews

Examines the trends and challenges for the role of dietetics in the dramatically changing U.S. health care system. Contributors in 15 chapters analyze a gamut of crucial hospital food service and nutrition issues including: leadership theories, quality management, patients' rights, continuing education, food production/safety, revenue- generating, and opportunities for new partnerships. Complementing the text are case studies; graphic models; statistics; and sample standards, employee lesson plans, menu tracking, and evaluation forms. Annotation c. by Book News, Inc., Portland, Or.

Rating

3 Stars from Doody

Books about: Contabilit�

The Livebait Cookbook: Rambunctious Seafood Cooking

Author: Theodore Kyriakou

With the current variety of fresh seafood available, every restaurant has several options on its menu. The challenge for home cooks is replicating these exciting recipes in their own kitchens. This book shows how, with easy-to-follow tips for successful dishes, plus 175 great recipes. 70 color photos.