FH5_5ADPAC FHX3 Fh5 5p8ag

User Manual: FHX3

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Nutrition and Food Service
Manager/ADPAC Guide
Version 5.5
February 2005
Revised September 2007
for FH*5.5*8
Department of Veterans Affairs
VistA Health System Design and Development
Revision History
Date Patch Page Description Author
September
2007 FH*5.5*8 9 Added new options to the FP Food Preference
Management menu. Chris
Beynon
12 Modified information for the option: EP
Enter/Edit Food Preferences. Chris
Beynon
15 Modified the information for option: LP List
Food Preferences. Chris
Beynon
18 Added information on the new option: MP
Allergy/Food Preference Map. Chris
Beynon
19 Added information on the new option: CP
Create/Map Food Preferences to Allergies. Chris
Beynon
21 Added information for the new option: UP
Update All Patients Allergy/Food Prefs. Chris
Beynon
120 Modified the PT option to remove allergy-type
food preferences from the tray tickets. Chris
Beynon
145 Added a column, Recipes Embedded? to the List
Recipes report. Chris
Beynon
213
Expanded the Drug Classification field in the
Clinical Site Parameters option. Chris
Beynon
291
Changed the Clinician field to Clinician(s) in the
Enter/Edit Nutrition Locations option. Chris
Beynon
May 2007 FH*5.5*5 113 Enter/Edit Diet Patterns [FHMTKS]
Revised the descriptions columns for this option. Marge Norris
220
The ENTER/EDIT DIETS [FHORD6] option
provides functionality to automatically update
Diet Pattern names when a Diet is modified. Diet
Pattern names are built by using the Abbreviated
Label field of each Diet in the pattern. If the
Abbreviated Label is changed it will now
automatically update all Diet Pattern names that
contain the modified Diet.
Marge Norris
226
In the Enter/Edit Tubefeeding Products
[FHORTF1], the AMT/UNIT field of the
TUBEFEEDING file (#118.2) allows the entry of
values less than 10.
Marge Norris
288
In the Modify Site Parameters [FHSITE] option,
ten more Authorizer fields have been added to the
FH SITE PARAMETERS (#119.9) file, a total of
15.
Marge Norris
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 iii
Date Patch Page Description Author
291
The Enter/Edit Nutrition Locations [FHPRO2]
option must be used to set up Room-Beds for
Outpatient Locations. Once Room-Beds are set
up for outpatient locations, then the Recurring,
Special, and Guest meal order options can be
used to select a Room-Bed when ordering
outpatient meals. The outpatient Room-Bed will
then be displayed on Tray Tickets and Diet Cards
as well as other reports and display options.
Marge Norris
November 2006 FH*5.5*4 298 The "Also Send Alert To" column added to lists
the names of any other clinicians who are also
assigned to this Nutrition Location. Marge Norris
January 2006 299 Added Implementation for Outpatient Meals
section to the ADPAC Guide.
January 2006 FH*5.5*3
271
The PRODUCTION FACILITY: REMOTE
KITCHEN// prompt was added to enter/edit a
Production Facility.
To print a specific Communication Office report,
a link must be established between a specific
Production Facility and a Communication Office.
Florence
Ingram
Marge Norris
January 2006 FH*5.5*2 301
Ten more Outpatient Meals Diets have been
added to the FH SITE PARAMETERS (#119.9)
file, a total of 15. Also, the fields OUTPATIENT
MEALS DIET2 through OUTPATIENT MEALS
DIET15 are deleted if the OUTPATIENT
MEALS DIET1 field is deleted and no data entry
is allowed for the 2-15 DIET fields if there is no
data in the OUTPATIENT MEALS DIET1 field.
This fixes a discrepancy in functionality between
the VISTA/server side and the GUI.
Marge Norris
iv Nutrition and Food Service February 2005
Manager/ADPAC Guide V5.5
Table of Contents
Introduction................................................................................................................................... 1
Notice of Service Name Change................................................................................................. 1
Purpose........................................................................................................................................ 1
Audience...................................................................................................................................... 1
Scope........................................................................................................................................... 1
Security Key................................................................................................................................2
Menu Option Assignment ........................................................................................................... 2
Patch FH*5.5*8 Functionality Changes/Enhancements ........................................................... 5
DM Dietetics Management [FHMGR]........................................................................................ 7
AD Dietetic Administration [FHMGRA] ................................................................................... 8
FP Food Preference Management [FHSELX]........................................................................ 9
Managing Food Preferences ............................................................................................... 9
EP Enter/Edit Food Preferences [FHSEL1]...................................................................... 12
LP List Food Preferences [FHSEL2]................................................................................ 15
MP Allergy/Food Preference Map [FHSELF].................................................................. 18
CP Create/Map Food Preferences to Allergies [FHSELA] .............................................. 19
UP Update All Patients Allergy/Food Prefs [FHSELU]................................................... 21
SO Standing Order Management [FHSPX].......................................................................... 22
Managing Standing Orders ............................................................................................... 22
LS List Standing Order File [FHSP2]............................................................................... 25
SE Enter/Edit Standing Order File [FHSP1] .................................................................... 26
XI Ingredient Management [FHINGM]................................................................................ 28
IE Enter/Edit Ingredients [FHING3] ................................................................................ 30
IN List Ingredients - Nutrient Data [FHING52]............................................................... 38
IP List Ingredients - Purchasing Data [FHING51] ........................................................... 40
IR List Ingredients - Recipe Data [FHING5] ................................................................... 41
LE Enter/Edit Storage Locations [FHING4] .................................................................... 45
LL List Storage Locations [FHING8]............................................................................... 46
QE Enter/Edit Current Ingredient QOH [FHING12]........................................................ 47
QW Display Ingredient Inventory List [FHING13] ......................................................... 51
RL List Recipes Containing an Ingredient [FHING11].................................................... 53
UE Enter/Edit Units [FHING1] ........................................................................................ 55
UL List Units [FHING6] .................................................................................................. 56
VE Enter/Edit Vendor File [FHING2].............................................................................. 57
VL List Vendors [FHING7].............................................................................................. 58
XM Menu Cycle Management [FHPRCM].......................................................................... 59
Managing Menu Cycles.................................................................................................... 59
CD Menu Cycle Effective Dates [FHPRC2] .................................................................... 63
CE Enter/Edit Menu Cycle [FHPRC1]............................................................................. 64
CL List Menu Cycle [FHPRC8] ....................................................................................... 66
CQ Menu Cycle Query [FHPRC3]................................................................................... 67
CR Input Recipe Menu [FHPRC14]................................................................................. 68
DM Display Meal Analysis [FHPRC13] .......................................................................... 70
DP Print Daily Diet Menus [FHPRC11]........................................................................... 71
HE Enter/Edit Holiday Meals [FHPRC5]......................................................................... 73
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 v
ME Enter/Edit Meals [FHPRC4]...................................................................................... 74
ML List Meal [FHPRC6].................................................................................................. 80
MP Edit Meal Production Diets [FHPRC9]...................................................................... 81
WP Print Weekly Menu [FHPRC7].................................................................................. 83
WR Print Weekly Menu Blocks [FHPRC12]................................................................... 84
XP Production Management [FHPROM]............................................................................. 85
Managing Production........................................................................................................ 85
DP List Production Diet Percentages [FHPRF4].............................................................. 89
OE Enter/Edit Other Meals [FHPRF5]............................................................................. 90
OL List Other Meals [FHPRF6] ....................................................................................... 92
PE Enter/Edit Production Diets [FHPRO3]...................................................................... 93
PL List Production Diets [FHPRO4].............................................................................. 100
PP Enter/Edit Production Diet Percentages [FHPRF1] .................................................. 102
SL List Production/Service/Communication Facilities [FHPRO10].............................. 104
TM Tray Tickets/Diet Cards Management [FHMTKMM] ............................................ 108
WL List Nutrition Locations [FHPRO6]........................................................................ 122
XR Recipe Management [FHRECM]................................................................................. 123
Managing Recipes........................................................................................................... 123
CE Enter/Edit Recipe Categories [FHREC4] ................................................................. 128
CL List Recipe Categories [FHREC5] ........................................................................... 129
EE Enter/Edit Equipment [FHREC8]............................................................................. 130
EL List Equipment [FHREC9] ....................................................................................... 131
NA Analyze All Recipes [FHREC11]............................................................................ 132
ND Display Recipe Analysis [FHREC12]...................................................................... 133
NL Display Analyzed Recipes List [FHREC13]............................................................ 135
PE Enter/Edit Preparation Areas [FHING9]................................................................... 136
PL List Preparation Areas [FHING10]........................................................................... 137
RC Re-cost Recipes [FHREC10].................................................................................... 138
RE Enter/Edit Recipes [FHREC1].................................................................................. 139
RL List Recipes [FHREC3]............................................................................................ 145
RP Print Adjusted Recipe [FHREC2]............................................................................. 147
RU List Recipe Usage in Meals/Cycles [FHPRC10] ..................................................... 149
SE Enter/Edit Serving Utensils [FHREC6] .................................................................... 151
SL List Serving Utensils [FHREC7]............................................................................... 152
XX Annual Report Management [FHADRR] .................................................................... 153
Managing Annual Reports.............................................................................................. 153
EA Enter/Edit Facility Profile [FHADR1] ..................................................................... 155
EB Enter/Edit Hospital Outpatient Visits [FHADR3].................................................... 157
EC Enter/Edit Type of Service [FHADR2] .................................................................... 158
ED Enter/Edit Staffing FTEE [FHADR4]...................................................................... 159
EE Enter the Snapshot date for Modified Diets [FHADR5]........................................... 161
EF Enter/Edit Cost Per Diem [FHADR6]....................................................................... 162
EG Enter/Edit Nutrition Satisfaction Survey [FHADR7]............................................... 163
EH Enter/Edit Nutrition Service Equipment [FHADR8] ............................................... 166
EI Enter/Edit Nutritive Analysis Average [FHADR9]................................................... 168
PR Print Annual Nutrition Report [FHADRP]............................................................... 169
vi Nutrition and Food Service February 2005
Manager/ADPAC Guide V5.5
PU Purge Old Annual Nutrition Data [FHADRS].......................................................... 175
CM Clinical Management [FHMGRC] .................................................................................. 177
DM Patient Data Log [FHDMP]............................................................................................. 178
XC Clinical Management Menu [FHASCX].......................................................................... 183
CR Clinical Management Report [FHASNRR].................................................................. 185
MI Nutrition Monitor Inquiry [FHMNINQ]................................................................... 186
MR Nutrition Monitor Statistics Report [FHMNREP]................................................... 187
NA Nutrition Status Average [FHASNR5] .................................................................... 189
NS Nutrition Status Summary [FHASNR]..................................................................... 191
NZ Nutrition Status Matrix [FHASNR2] ....................................................................... 192
SE Encounter Statistics [FHASE4]................................................................................. 194
EC Enter/Edit Nutrition Classifications [FHASC1] ........................................................... 197
EP Enter/Edit Nutrition Plans [FHASC9]........................................................................... 198
ET Enter/Edit Encounter Types [FHASE1]........................................................................ 199
LC List Nutrition Classifications [FHASC2] ..................................................................... 204
LP List Nutrition Plans [FHASC10]................................................................................... 205
LS List Nutrition Statuses [FHASC4] ................................................................................ 206
LT List Encounter Types [FHASE2].................................................................................. 207
XD Display Selected Drug Classifications [FHSYP2]....................................................... 208
XL Display Selected Lab Tests [FHSYP1] ........................................................................ 209
XP Enter/Edit Clinical Site Parameters [FHASC8]............................................................ 210
XD Diet Order Management [FHORDX]........................................................................... 215
Managing Diet Orders..................................................................................................... 215
DE Enter/Edit Diets [FHORD6]..................................................................................... 218
DL List Diets [FHORD7] ............................................................................................... 222
IE Enter/Edit Isolation/Precautions [FHORI1]............................................................... 224
IL List Isolation/Precaution Types [FHORI2]................................................................ 225
TE Enter/Edit Tubefeeding Products [FHORTF1]......................................................... 226
TL List Tubefeeding Products [FHORTF2] ................................................................... 228
XE Energy/Nutrient Management [FHNUX] ......................................................................... 230
Managing Energy and Nutrients......................................................................................... 230
ML List User Menus [FHNU3] .......................................................................................... 233
NE Enter/Edit Nutrients [FHNU6] ..................................................................................... 234
NG Enter Nutrients (Common Units) [FHNU12] .............................................................. 238
NL List Nutrient File [FHNU7].......................................................................................... 240
RE Recipe Analysis [FHNU11].......................................................................................... 243
RL List DRI Values [FHNU9]............................................................................................ 246
XM Consult Management [FHORCX] ................................................................................... 249
Managing Consults ............................................................................................................. 249
CE Enter/Edit Consult Types [FHORC7]........................................................................... 250
CL List Consult Types [FHORC8]..................................................................................... 252
CR Re-Assign Active Consults [FHORC9]........................................................................ 253
CX Consult Statistics [FHORC10]..................................................................................... 254
WE Enter/Edit Location Assignments [FHORC5]............................................................. 255
WL List Location Assignments [FHORC6] ....................................................................... 256
XS Supplemental Feeding Management [FHNOX]................................................................ 257
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 vii
Managing Supplemental Feeding ....................................................................................... 257
BE Enter/Edit Bulk Location Feedings [FHNO8].............................................................. 260
ME Enter/Edit Supplemental Feeding Menus [FHNO6].................................................... 261
ML List Supplemental Feeding Menus [FHNO7].............................................................. 263
SE Enter/Edit Supplemental Feedings [FHNO4] ............................................................... 265
SL List Supplemental Feedings [FHNO5].......................................................................... 267
DF Dietetic Facilities [FHPRG]............................................................................................... 269
Managing Dietetic Facilities ................................................................................................... 269
CE Enter/Edit Communication Offices [FHPRO9] ................................................................ 271
FE Enter/Edit Production Facilities [FHPRO7]...................................................................... 274
NE Enter/Edit Supplemental Fdg. Sites [FHPRO11].............................................................. 276
SE Enter/Edit Service Points [FHPRO8] ................................................................................ 278
SL List Production/Service/Communications Facilities [FHPRO10]..................................... 280
SP Modify Site Parameters [FHSITE] .................................................................................... 288
WE Enter/Edit Nutrition Locations [FHPRO2] ...................................................................... 290
WL List Nutrition Locations [FHPRO6] ................................................................................ 298
OM Outpatient Meals [FHMGROM]..................................................................................... 299
Implementation for Outpatient Meals..................................................................................... 299
SM Special Meals Menu [FHOMSMGR]............................................................................... 303
RO Request a Meal [FHOMSR]......................................................................................... 304
RM Recurring Meals Menu [FHOMRMGR].......................................................................... 305
GM Guest Meals Menu [FHOMGMGR]................................................................................ 306
SM System Management [FHSYSM]...................................................................................... 307
Managing the System.............................................................................................................. 307
DF Create Nutrition File entry for all Inpatients [FHX4]....................................................... 309
DL Update Patient Nutrition Location [FHX5] ...................................................................... 310
FP Check File Pointers [FHX3] .............................................................................................. 311
PD Purge Nutrition Data [FHPURGE] ................................................................................... 312
RD Recode Diets for all Inpatients [FHX2]............................................................................ 313
RI Check Integrity of Routines [FHX1].................................................................................. 314
XF File Manager [FHFILM].................................................................................................... 315
FD File Dictionaries [FHFIL4] ............................................................................................... 316
IE Inquire to Files [FHFIL3]................................................................................................... 319
PE Print File Entries [FHFIL1]............................................................................................... 320
SE Search File Entries [FHFIL2]............................................................................................ 322
Glossary ..................................................................................................................................... 325
Acronyms and Definitions ...................................................................................................... 325
Terms and Definitions............................................................................................................. 327
viii Nutrition and Food Service February 2005
Manager/ADPAC Guide V5.5
Introduction
In the past, all Nutrition information was classified according to inpatient Medical
Administration Service (MAS) defined ward location and Delivery Points. These two categories
functioned very well for some reports for many facilities but did not reflect the needs of all
production areas and diet offices in all facilities. It also did not account for the changing needs of
many facilities to track outpatient meal ordering data.
Notice of Service Name Change
Pursuant to Department of Veterans Affairs VHA Directive 10-05-031, Nutrition and Food
Service (N&FS) will be the official nomenclature used as the new service name for Dietetic
Service in VHA Central Office and at Department of Veterans Affairs healthcare facilities.
Therefore, all supporting documentation and customer education materials will use the Nutrition
and Food Service nomenclature in place of the former Dietetic Service in all contexts. The
change aligns this program more closely with the nomenclature recognized by national
accrediting bodies, professional organizations, and other healthcare agencies. Additionally, the
change is appropriate for the program that functions most directly in support of the nutrition and
food services.
Purpose
The Nutrition and Food Service Outpatient Meals Manager/ADPAC Manual is designed as a
reference guide for all Administrative and Clinical Nutrition Managers and/or the Nutrition and
Food Service Application Coordinators who build, implement, and maintain Nutrition VistA
files. This manual provides information necessary for the establishment and implementation of
all Nutrition program files, including the Outpatient Meals enhancement. The Outpatient Meals
software enhancement integrates the automation of the Outpatient Meals ordering process and
many Clinical Nutrition and Food Management functions.
Audience
This manual is intended for use by the Nutrition and Food Service Clinical and Administrative
Chiefs, and the Nutrition and Food Service Application Coordinators.
Scope
The Nutrition and Food Service (NFS) Manager/ADPAC Manual is a guide designed to support
the VistA Nutrition and Food Service, Version 5.5 program. This version includes the Outpatient
Meals enhancement, which automates outpatient functions, adds new functionality and Clinical
Quality Care monitoring activities to the existing NFS application. This manual provides
complete documentation for previous and new functionality used by the Nutrition and Food
Service Manager/ADPAC.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 1
The NFS software integrates the automation of many Clinical Nutrition and Food Service and
Food Management functions. The Clinical Nutrition and Food Service activities of Nutrition and
Food Service Screening, Nutrition and Food Service Assessment, Diet Order Entry, Tubefeeding
and Supplemental Feeding Orders, Patient Food Preferences, Specific Diet Pattern Calculations,
Nutrient Analysis of meals, Consult Reporting, Encounter Tracking, and Quality Care
Monitoring are all available in this program. Complete automation of food production activities,
service and distribution, inventory and cost management, recipe expansion, menu and recipe
nutrient analysis, meal and diet pattern development and implementation, diet card and tray
ticket printing, quality service tracking, and annual management reports are also available. The
new functionality contained in this software includes the following capabilities:
• Provides electronic order entry of meals to authorized outpatients when they are kept over
mealtimes.
• Enables electronic order entry of meals for other authorized users such as residents, without
compensation employees and volunteers.
• Facilitates and tracks the number of meals for each Enhanced Sharing Agreement (selling of
meal services), such as a childcare center, or a Meals-on Wheels program.
• Provide tracking, reporting and projection features currently for Inpatients Nutrition and
Food Service Package will also include Outpatient.
• Ability to request, authorize, print, cancel, and view status of Outpatient Special Meals.
• Ability to request and print Guest Meals.
• Ability to request Recurring Meals for a regularly scheduled outpatient including a patient
profile, meal status, early/late trays, and tubefeeding.
• Creation of new reports and modification of some existing Nutrition options to include
Outpatient data.
Functionality and activity processing for this software is divided into two major areas:
• Manager/ADPAC options used to build files, set parameters, review data, and generate
reports.
• General user options used for normal day-to-day automated Nutrition functions.
The Nutrition Manager/ADPAC is responsible for the coordination of all aspects of the VistA
Nutrition and Food Service program. Therefore, all file building options are included in this
manual. All or parts or all of the menus/modules can be assigned to selected users.
Security Key
A FHAUTH key has been created for the Outpatient Meals portion. The Manager/ADPAC is the
only person who should hold the Nutrition and Food Service security key. The FHMGR key
allows for Nutrition package files deletions but does not automatically protect the program from
errors. The key holder must know the file inter-relationships in order to avoid system errors.
Menu Option Assignment
Modify menu assignments to suit your needs. You can select a primary menu and enhance it by
adding a secondary menu to it or you can modify a primary menu by removing or adding options
as needed. Customize through the Site Manager.
2 Nutrition and Food Service February 2005
Manager/ADPAC Guide V5.5
The menu options included in this manual are tailored to a variety of nutrition functions.
Information about the options is located in both the User Manual and Manager/ADPAC Guide.
• External names of the options display first (the names that display at sign on to VistA).
• Internal names display within brackets "[ ]".
• Series of three periods following a menu/option, means the menu/option displays a list of
additional options.
Note: It is recommended that you establish user groups for each Nutrition
function and create lists of the main menus/options for those functions.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 3
4 Nutrition and Food Service February 2005
Manager/ADPAC Guide V5.5
Patch FH*5.5*8 Functionality Changes/Enhancements
• Mapped GMR ALLERGIES (#120.82) file entries to specific allergy-type FOOD
PREFERENCES (#115.2) file entries. You automatically add specific allergy-type food
preferences to a patient's nutrition record as specific GMRA food-type allergies are added to
the patient's medical record.
• Updated nutrition reports and ordering options, in order to display allergy data and to display
the *ALG indication on labels for patients with allergies.
• Resolved the issue in which Recipes with Embedded Recipes was not removed when printing
tray tickets. A patient has an allergy or food preference; exclude the recipe from the tray
ticket. Because the excluded recipe is embedded, the tray ticket code was not removing or
replacing the food item.
• Expanded the Clinician field in the NUTRITION LOCATION (#119.6) file to a multiple to
allow diet, tubefeeding, and consult bulletins to go to multiple RD's rather than one single
individual.
• Updated and expanded the Nutrition Assessment option to allow the editing of the Work in
Progress Assessment. Also, added additional necessary fields and new calculations to the
option.
• Added Body Mass Index (BMI) to the Nutrition Profile and Screening Report.
• Made the inpatient Nutrition Assessment available as a Progress Note to TIU. When a
Nutrition Assessment is marked as Complete, the assessment is created as a Progress Note in
TIU.
• Added new fields to the API provided to Health Summary: Patient Allergies, Nutrition
Assessment Patient Follow-up Date, and Comments. This is for inpatients only. The new
fields are viewable in the Health Summary with patch GMTS*2.7*83; patch 8 only passes
the new fields to Health Summary.
• Added new alerts for Nutrition Assessment Follow-up Date and Food/Drug Classification.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 5
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
6
DM Dietetics Management [FHMGR]
AD Dietetic Administration… [FHMGRA]
CM Clinical Management… [FHMGRC]
DF Dietetic Facilities… [FHPRG]
OM Outpatient Meals… [FHMGROM]
SM System Management… [FHSYSM]
XF File Manager… [FHFILM]
Dietetics Management provides access to all options within the Nutrition and Food Service
System, both administrative and clinical, plus access to all maintenance and system management
options. Package ADPACs and/or managers are the users of this menu.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 7
AD Dietetic Administration [FHMGRA]
AM Administrative Menu… [FHADMR] (User Manual)
FP Food Preference Management… [FHSELX]
PR Production Reports… [FHADMR] (User Manual)
SO Standing Order Management… [FHSPX]
XF File Manager… [FHFILM]
XI Ingredient Management… [FHINGM]
XM Menu Cycle Management… [FHPRCM]
XP Production Management… [FHPROM]
XR Recipe Management… [FHRECM]
XX Annual Report Management… [FHADRR]
Dietetics Administration provides access to all administrative management functions.
Administrative Section Chiefs and Administrative Dietitians are the users of this menu.
Reports for dietetic administration include outpatient meals and locations based on the type of
information requested.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
8
FP Food Preference Management [FHSELX]1
EP Enter/Edit Food Preferences [FHSEL1]
LP List Food Preferences [FHSEL2]
MP Allergy/Food Preference Map [FHSELF]
CP Create/Map Food Preferences to Allergies [FHSELA]
UP Update All Patients Allergy/Food Prefs [FHSELU]
Food Preference Management allows you to build a site-specific listing of honored patient food
preferences. You order preferences for specific patients. Recipes are associated with each dislike
food preference, allowing for the automation of food preferences in Menu Management. Once
the list is established, you can tabulate food preferences for use in meal production calculations;
as well as appropriately substitute preferences within the printed diet card and tray ticket options.
Managing Food Preferences
The Food Preference options are used at different levels. The simplest level is to order a
preference for a patient to store in the computer. Ordering the preference in the computer alerts
the diet office through the Diet Activity Report/Labels (DA).
The next level is to use information from the program to adjust the tally when forecasting
production needs. The program does not automatically adjust the Meal Production Report (Meal
Production Reports (MR) option). However, it does tally preferences by meal, using the Tabulate
Patient Meal Preferences (TP) option within the Production Reports (PR) menu. This list can be
printed menu-specific or non-menu specific.
The most complex level is using food preferences in the Diet Card and Tray Ticket programs.
• If you choose to use the computer generated Diet Card, under the Print Diet Cards (PD)
option of the Tray Tickets (TT) menu, food preferences automatically print on the Diet Card.
• If you choose to use the Print Tray Tickets (PT) option in the same menu, food preferences
automatically delete the “Dislike” recipes, add the “Like” recipes, and substitute the
acceptable alternate recipes. (See Tray Tickets (TT) in the User Manual.)
Food Preference changes when tray tickets are implemented. Only bread and beverage likes and
all dislikes are handled under food preference. All other likes served, regardless of restrictions,
must be entered as standing orders. Diet restrictions are stored as dislikes in the FOOD
PREFERENCES file. Once you create the diet patterns, add the restrictions to each inpatient’s
food preference entries if the diet applies. You can do this by answering YES to the question
“Update All Diet Restrictions?”. The program only adds the entry if none exists and deletes it if
the diet order is changed and the restrictions no longer apply. If you modify the preference
through the Food Preference menu, the restriction stays with the patient after the diet order is
changed.
1 Patch FH*5.5*8 September 2007 Added new options to the FP Food Preference Management menu.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 9
Food preferences are stored in the computer even after the patient is discharged. When the
patient is re-admitted, the following actions occur:
• All of the patient's past food preferences are viewed using the Patient Profile (PP) option
under the Diet Orders (DO) menu, Print Nutrition Profile (PP) under the Nutrition Patient
Management (NM) menu, Display Patient Preferences (DP) under the Food Preferences (FP)
menu, or Patient Data Log (DM).
• “Dislike” food preferences only print on the Diet Activity Report/Labels with the patient's
first diet order.
• If the automated Print Diet Cards (PD) option is used, all the patient's preferences in the file
print on the Diet Card.
• If the automated Print Tray Tickets (PT) option is used, all the patient's preferences in the file
are used to determine what food items print on a ticket for each meal.
Data for the Food Preference Program is stored in the FOOD PREFERENCES file (#115.2). It
uses data in the RECIPE file (#114). Make sure the RECIPE file (#114) is complete before using
the Enter/Edit Food Preferences (EP) option.
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
NUTRITION PERSON (#115.09) | |
FOOD PREFERENCES ..... (N )-> | 115.2 FOOD PREFERENCES
| RECIPE |-> RECIPE
| m EXCLUD:EXCLUD* |-> RECIPE
---------------------
Steps to follow
1.
2.
3.
4.
5.
Review the contents of the FOOD PREFERENCES file using the List Food Preferences
(LP) option.
Determine food preference needs.
Enter all recipes to exclude for dislikes in the FOOD PREFERENCES file using the
Enter/Edit Food Preference (EP) option.
Add to the FOOD PREFERENCES file as needed.
To have the patient's bread and beverage replace the bread and beverage in the meal use the
two fields, BREAD/BEVERAGE DEFAULT? and MEALS in the FOOD PREFERENCES
file.
Create a food preference for each bread and beverage you serve to replace with the
inpatient’s bread and beverage. Specify the food preferences are bread and beverage defaults
and the meal (B, N, E, or A) in which they belong.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
10
Example
If whole wheat bread, white bread, white toast, and decaf coffee are served in the meal for
breakfast, add a food preference for each of them.
6. Create a food preference for the inpatient and assign it.
Example
Inpatient prefers rye bread and tea for breakfast, instead of the usual whole wheat bread and
decaf coffee. Add rye bread and tea, and assign them to the patient.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 11
EP Enter/Edit Food Preferences [FHSEL1]
The Enter/Edit Food Preferences option allows you to enter data in the FOOD PREFERENCES
file (#115.2) to accommodate all patients food likes and dislikes that the facility honors. It is not
necessary to add a food item that your facility does not serve. All item entries are classified as
“Like” or “Dislike” food preferences, which you associate with corresponding recipes for
accurate tallies and/or tray ticket substitutions.
You use this option to rename any existing allergy-type food preferences.1 Because each site
may use different naming conventions, it is very important that allergy-type food preferences be
renamed using the specified convention.
ALLERGY – [name]
Example
There is an allergy-type food preference called "NO FISH - ALLERGY". You must change it
to "ALLERGY - FISH".
You can also use this option to create a SYNONYM for allergy-type food preferences with old
names, such as "NO FISH - ALLERGY". This allows you to look up and display the food
preferences by the old names.
A preference is a “Like” when a patient wants a food item daily for a specific meal or for all
meals. You must create all “Like” food items that your facility wants to honor. You must assign
a single corresponding recipe to each “Like”. If you use automated diet cards or tray tickets, you
need to identify the default Bread and Beverage “Like” that is served at your facility.
A preference is a “Dislike” when a patient does not want a food item on the tray. When using
this option, all foods included for that “Dislike” are linked with the preference by listing those
recipes.
Example
“No Fish” includes baked fish, fish almondine, tuna salad, diet tuna salad, and so on.
Whenever the computer finds one of these items to serve to a patient who has a “No Fish”
preference, it is listed on the Tabulate Patient Meal Preferences (TP) report.
The field “Food Preferences” uses food preferences when entering data for a patient. In turn, the
Food Preferences “Recipe:” and “Excluded Recipe:” fields use data from the RECIPE file
(#114).
Food Preferences Name: This field is 3 - 30 characters in length, not numeric, and not starting
with punctuation. The name is descriptive of the food preference. Dislikes are prefaced with
“NO” in the name field.
1 Patch FH*5.5*8 September 2007 Modified information for the option: EP Enter/Edit Food Preferences.
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Examples
o No Orange Juice
o No Fish
o Choc Milk
o Tea
Like or Dislike: This is a required field and indicates whether the preference is a “Like” or a
Dislike”.
If you enter “Dislike”, a prompt displays, “Select EXCLUDED RECIPES:”. You can enter
multiple recipes that contain the food item for the selected dislike.
Excluded Recipe: This field points to the RECIPE file (#114) and only displays when “Dislike”
is entered. You can enter multiple recipes that contain the disliked food item. To illustrate, if the
dislike is “No Potatoes”, enter all recipes that contain any kind of potatoes as excluded recipes.
“No Mashed Potatoes” excludes only recipes containing Mashed Potatoes, such as LS Mashed
Potatoes, Duchess Potatoes, LS Duchess Potatoes, Snowflake Potatoes, and so on.
Recipe: This field points to the RECIPE file (#114) and only displays when “Like” is entered.
Select one recipe from the file to display on the Diet Card or Tray Ticket to provide the
preference.
Bread/Beverage Default: This prompt displays only when you select “Like”. A “Yes” entry
indicates this is the normally served item. A “No” entry indicates it is not a normally served
“Like”, but one that can be entered specifically for a patient.
Meals: This prompt displays only when you enter “Yes” under the Bread/Beverage Default
field. This allows the food item to be the default preference for only certain meals or all meals.
Meal letter identifiers (B, N, E) can be entered in multiples, such as “BN”, “BE”, “BNE”, or “A”
for all meals.
Inactive Field: This field indicates whether the Food Preference is currently inactive. For
various reasons, a facility may not be able to accommodate certain Food Preferences on a
permanent or temporary basis. Selecting “Yes” inactivates a Food Preference without deleting it
from the file. If an inactive Food Preference is entered for a patient, “** INACTIVE **” displays
in the name of the selected item, indicating that this Food Preference will not be honored at this
time. The manager can re-activate a food preference by entering “No” at this prompt.
Select Dietetic Administration Option: Food Preference Management
EP Enter/Edit Food Preferences
LP List Food Preferences
MP Allergy/Food Preference Map
CP Create/Map Food Preferences to Allergies
UP Update All Patients Allergy/Food Prefs
Select Food Preference Management Option: EP Enter/Edit Food Preferences
Select FOOD PREFERENCES NAME: NO ONION,ALLERGY
NAME: NO ONION,ALLERGY// ALLERGY – ONIONS
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 13
SYNONYM: NO ONION - ALLERGY
LIKE OR DISLIKE: DISLIKE//
Do you want to import Recipes from another Food Preference? N //
Select EXCLUDED RECIPES:
INACTIVE?:
Note: To view a list of the existing Food Preferences, enter ?? at the ‘Select
FOOD PREFERENCES NAME:’ prompt.
Enter data in the FOOD PREFERENCES file (#115.2) to accommodate all patients' food likes
and dislikes
Select FOOD PREFERENCES NAME: BREAD, WHOLE-WHEAT
Are you adding 'BREAD, WHOLE-WHEAT' as a new FOOD PREFERENCES (the 59TH)? Y
(Yes)
FOOD PREFERENCES NAME: BREAD, WHOLE-WHEAT// <RET>
NAME: BREAD, WHOLE-WHEAT// <RET>
LIKE OR DISLIKE: L LIKE
RECIPE: BREAD
1 BREADED PORK STEAK
2 BREAD, LS LS BREAD
3 BREAD, RYE RYE BREAD
4 BREAD, WHITE WHITE BREAD
5 BREAD, WHOLE WHEAT WHOLE WHEAT BREAD
CHOOSE 1-5: 5 WHOLE WHEAT BREAD
BREAD/BEVERAGE DEFAULT?: Y YES
MEALS: A Enter B, N, E, or A for All.
INACTIVE?: <RET>
Select FOOD PREFERENCES NAME: <RET>
Note: For a Yes or No answer, when there is no default, pressing <RET> is the
same as No.
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LP List Food Preferences [FHSEL2]
The List Food Preferences option is an 80-column report that lists all the data in the FOOD
PREFERENCES file (#115.2) and entered using the Enter/Edit Food Preferences (EP) option.
Provided you have renamed any existing allergy-type Food Preferences with the new naming
convention, your allergy-type food preferences display in alphabetical order.1
Example of LP with renamed allergy-type food preferences
Select Food Preference Management Option: LP List Food Preferences
DEVICE: TELNET Right Margin: 80//
PATIENT PREFERENCES JUN 26, 2007 14:42 PAGE 1
NAME TYPE INA DEF MEAL
RECIPE
EXCLUDED RECIPES
------------------------------------------------------------------------------
ALLERGY – BEANS, LENTILS
PINEAPPLE PIE
ALLERGY – ALCOHOL, WINE DIS
ALLERGY – ALFALFA SPROUTS DIS
ALLERGY – APPLES DIS BNE
Example of the LP List Food Preferences option
DEVICE:
PATIENT PREFERENCES MAR 8,2005 14:14 PAGE 1
NAME TYPE INA DEF MEAL
RECIPE
EXCLUDED RECIPES
------------------------------------------------------------------------------
NO APPLE JUICE DIS
APPLE JUICE
NO APPLESAUCE DIS
APPLESAUCE
CINNAMON APPLESAUCE
DB APPLESAUCE
NO APRICOTS DIS
PUREED APRICOTS
APRICOT PRUNE SALAD
APRICOT SALAD
APRICOT NECTAR
NO ASPARAGUS DIS
1 Patch FH*5.5*8 September 2007 Modified the information for option: LP List Food Preferences
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 15
ASPARAGUS, CANNED
LS ASPARAGUS
NO BACON DIS
BACON
NO BAKED FISH DIS
BAKED FISH FILLETS
BAKED FISH PARISIENNE
LS BAKED FISH FILLETS
NO BAKED POTATO DIS
BAKED POTATO
LS BAKED POTATO
NO CHICKEN DIS
FRIED CHICKEN
OVEN FRIED CHICKEN
CHICKEN TETRAZINI
GROUND PULLED CHICKEN
CHICKEN ALA KING
CHICKEN ALA MARYLAND
CHICKEN DRUMSTICK
PATIENT PREFERENCES MAR 8,2005 14:14 PAGE 2
NAME TYPE INA DEF MEAL
RECIPE
EXCLUDED RECIPES
------------------------------------------------------------------------------
CHICKEN PATTY ON BUN
CHICKEN POT PIE
LS FRIED CHICKEN
LS OVEN FRIED CHICKEN
LS CHICKEN ALA KING
LS CHICKEN DRUMSTICK
LS CHICKEN TETRAZINI
COUNTRY CREAMED CHICKEN
CHICKEN CACCIATORE
BREAD,RYE LIK
RYE BREAD - 1 SLICE
BREAD,WG LIK
NATURAL WW BREAD - 2 SL
BREAD,WHITE LIK YES BNE
WHITE BREAD
BROTH LIK
BROTH, VARIETY
CANNED FRUIT,DB LIK
DB APPLESAUCE
CANNED FRUIT,REG LIK
APPLESAUCE
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CEREAL,VARIETY LIK YES BNE
CEREAL, VARIETY
COCOA LIK
COCOA, INDIVIDUAL
COFFEE LIK YES BNE
COFFEE/DRY CRM SUB
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 17
MP Allergy/Food Preference Map [FHSELF]1
The Allergy/Food Preference Map option provides two lists.
Enter A to view the food-type GMR ALLERGIES (#120.82) file entries with corresponding
allergy-type FOOD PREFERENCES (#115.2) file entries.
1.
2. Enter F to view the allergy-type FOOD PREFERENCES (#115.2) file entries with
corresponding food-type GMR ALLERGIES (#120.82) file entries.
Select Dietetic Administration Option: Food Preference Management
EP Enter/Edit Food Preferences
LP List Food Preferences
MP Allergy/Food Preference Map
CP Create/Map Food Preferences to Allergies
UP Update All Patients Allergy/Food Prefs
Select Food Preference Management Option: MP Allergy/Food Preference Map
This option can be used to display the standard GMR Allergy entries and the Food
Preferences they map to.
Display Map by Allergies or by Food Preferences (A/F):
Display Map by Allergies or by Food Preferences (A/F): A Allergies
DEVICE: HOME// TELNET
GMRA STANDARD FOOD ALLERGY MAP
GMRA Allergy Name Corresponding NFS Food Preference
============================ ============================================
WINE ... MAPS TO: ALLERGY – ALCOHOL, WINE
YAMS ... MAPS TO: ALLERGY – POTATOES, SWEET/YAMS
YEAST ... MAPS TO: ALLERGY – YEAST
YOGURT ... MAPS TO: ALLERGY – MILK, YOGURT
ZUCCHINI ... MAPS TO: ALLERGY – ZUCCHINI
Display Map by Allergies or by Food Preferences (A/F): F Food Preferences
DEVICE: HOME// TELNET
ALLERGY TYPE FOOD PREFERENCE MAP
NFS Food Preference Title GMRA Standard Allergy(s)
============================ ============================================
ALLERGY - WHEAT FLOUR, WHEAT
ALLERGY – WHEY WHEY
ALLERGY – WINE, RED RED WINE
ALLERGY – YEAST YEAST
ALLERGY – ZUCCHINI ZUCCHINI
1 Patch FH*5.5*8 September 2007 Added information on the new option: MP Allergy/Food Preference Map
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CP Create/Map Food Preferences to Allergies [FHSELA]1
The Create/Map Food Preference to Allergies option allows you to create or map food
preferences to allergies automatically.
• Use the CP option to display an alphabetical listing of the allergy-type Food Preferences that
do not yet exist at your site.
• Select any food preference from the list and add it to the FOOD PREFERENCES file, like
adding a new food preference with the EP option.
Note: Do not use CP, when an item in the list already exists and was not renamed
or was not renamed correctly; rather use EP.
Do not duplicate food preferences names.
Example
When the "ALLERGY - FISH" Food Preference shows up on the allergy-
type Food Preferences list and you know that it already exists as a Food
Preference, return to the EP option and rename it "ALLERGY - FISH". It
probably was not yet renamed or there is a typo in the name, such as
"AALERGY - FISH".
The naming convention must be exact, "ALLERGY - [TYPE]".
Select Dietetic Administration Option: Food Preference Management
EP Enter/Edit Food Preferences
LP List Food Preferences
MP Allergy/Food Preference Map
CP Create/Map Food Preferences to Allergies
UP Update All Patients Allergy/Food Prefs
Select Food Preference Management Option: CP Create/Map Food Preferences to
Allergies
The following Allergy Food Preference titles are not on file.
You may use this option to create these Food Preference entries:
MISSING FOOD PREFERENCE LIST
============================
1 ALLERGY - ALCOHOL
2 ALLERGY - ALCOHOL, BEER
3 ALLERGY - ALCOHOL, GIN
4 ALLERGY - ALCOHOL, RUM
5 ALLERGY - ALCOHOL, SCOTCH
Select Food Preference or 'M' to see more ('^' to EXIT): M//
6 ALLERGY - ALCOHOL, TEQUILA
7 ALLERGY - ALCOHOL, VODKA
8 ALLERGY - ALCOHOL, WINE, WHITE
9 ALLERGY - ANISE OIL
10 ALLERGY - ARTICHOKES
Select Food Preference or 'M' to see more ('^' to EXIT): M//
11 ALLERGY - ASPARAGUS
1 Patch FH*5.5*8 September 2007 Added information on the new option: CP Create/Map Food Preferences to
Allergies.
February 2005 Nutrition and Food Service
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12 ALLERGY - BARLEY
13 ALLERGY - BEANS
14 ALLERGY - BEANS, BAKED
15 ALLERGY - BEANS, FAVA
Select Food Preference or 'M' to see more ('^' to EXIT): M// 11
ALLERGY - ASPARAGUS
Add to Food Preference file? YES
NAME: ALLERGY - ASPARAGUS// <type return>
SYNONYM: NO ASPARAGUS
LIKE OR DISLIKE: DISLIKE// DISLIKE
Do you want to import Recipes from another Food Preference? N //
Select EXCLUDED RECIPES: WHEATIES
Are you adding ‘WHEATIES’ as a new excluded recipes (the 1st for this FOOD
PREFERENCES)? No// y (Yes)
Select EXCLUDED RECIPES: VANULLA PUDDING
Are you adding ‘VANILLA PUDDING’ as a new excluded recipes (the 2nd for this FOOD
PREFERENCES)? No// <RET> (No)
Select EXCLUDED RECIPES: BUTTERED ASPARAGUS
Are you adding ‘BUTTERED ASPARAGUS’ as a new excluded recipes (the 3RD for this
FOOD PREFERENCES)? No// Y (Yes)
Select EXCLUDED RECIPES: <RET>
EXCLUDE EMBEDDED RECIPES: ??
Set this field to YES if recipes embedded in the excluded recipes for
This food preference should be removed from tray tickets.
Choose from:
Y YES
N NO
EXCLUDE EMBEDDED RECIPES: y YES
INACTIVE?: ??
This field, if answered YES, will prohibit further selection of this preference
unless the FHMGR key is held.
Choose from:
Y YES
N NO
INACTIVE?: <RET>
...done. ALLERGY - ASPARAGUS Food Preference has been added!
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UP Update All Patients Allergy/Food Prefs [FHSELU]1
The Update All Patients Allergy/Food Prefs option allows you to update food preferences to
allergies automatically, provided you have renamed any existing allergy-type Food Preferences
with the new naming convention. When you run this option, all inpatients are checked for any
existing GMR Allergies without corresponding Food Preferences. If any food preferences are
missing, but the link between GMR Allergies and the Food Preferences exists, this option adds
the necessary food preferences.
Select Dietetic Administration Option: Food Preference Management
EP Enter/Edit Food Preferences
LP List Food Preferences
MP Allergy/Food Preference Map
CP Create/Map Food Preferences to Allergies
UP Update All Patients Allergy/Food Prefs
Select Food Preference Management Option: UP Update All Patients Allergy/Food
Prefs
... Updating Patient Food Preferences based on Food-Type Allergies...Done
The following entries need to be mapped in order to automatically
update the Patient Food Preferences:
‘FISH, CATFISH’
Patient: DRG,TEST GROUPER NUM Allergy: CATFISH
‘KIWI’
Patient: INPATIENT,VISIT Allergy: KIWI FRUIT
‘MODIFIED FOOD STARCH’
Patient: NFSPATIENT,ONE Allergy: FOOD STARCH, MODIFIED
‘PHEASANT’
Patient: NFSPATIENT,TWO Allergy: PHEASANT
Patient: NFSPATIENT,THREE Allergy: PHEASANT
‘SQUID’
Patient: NFSPATIENT,FOUR Allergy: SQUID
... DONE
1 Patch FH*5.5*8 September 2007 Added information for the new option: UP Update All Patients Allergy/Food
Prefs.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 21
SO Standing Order Management [FHSPX]
LS List Standing Order File [FHSP2]
SE Enter/Edit Standing Order File [FHSP1]
Standing Order Management allows you to create a listing that honors patients' requests or
dietary requirements for specific food items or utensils. You can select standing orders for any
patient for any meal or quantity. You can generate labels for each item and patient, as well as a
consolidated listing for production purposes of items necessary for each service point and meal.
Managing Standing Orders
Standing orders are separated into two types, individual and diet-associated. Individual standing
orders are orders ordered through the Standing Order menu. These orders are not cancelled when
the diet order is changed. All individual standing orders are denoted by an “(I)” on the Location
Diet Order List, Diet Activity, etc.
The diet-associated standing orders are tied to the diet pattern, which is added to any newly
admitted patient when the diet is ordered. This also applies to the current inpatients that have diet
order changes. When a diet order changes, the old diet-associated standing orders are cancelled
and the new diet order becomes effective.
Only current inpatients that already have the existing diet order before the pattern is created will
not have the standing orders added to the file. You need to reorder the diet order for the inpatient,
if you want the standing orders to become effective. Otherwise, consider modifying the patient’s
standing orders, so that the patient does not have duplicates or more standing orders than needed
when a diet order is changed. The reason behind this is that right after installation, existing
inpatients already have existing standing orders. We cannot update existing inpatient standing
order files after a pattern is created, because it might cause duplicates that need to be cancelled.
Therefore, before automatically adding more standing orders to an inpatient, review the
difference between individual standing orders and diet-associated standing orders. Determine if
there is any need to modify the inpatient’s standing orders.
When an inpatient has diet order changes, there will be fewer orders to modify. On the tray
ticket, both types of standing orders are considered standing orders. Once an associated standing
order is added to an inpatient’s file and modified through the option Enter/Edit Standing Orders
(SE), it becomes an individual standing order and remains with the inpatient.
Standing Orders are tabulated for each Service Point per meal, using the Tabulate Standing
Orders (SO) option under the Production Reports (PR) or the Nutrition Lists/Reports menu. This
list is used by the production staff for preparation and distribution. The option to print a label for
each standing order identifies which patient receives the Standing Order item. The option to print
labels is Print Standing Order Labels (SL) of the Production Reports (PR) and the Nutrition
Lists/Reports (DR) menus.
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The STANDING ORDERS file (#118.3) does not use data from other files, but its data is used
when setting up the DIET PATTERNS file.
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
DIET PATTERNS (#111.11) | |
ASSOCIATED STANDING OR* (N )-> | 118.3 STANDING ORDERS
ASSOCIATED STANDING OR* (N )-> | |
ASSOCIATED STANDING OR* (N )-> | |
NUTRITION PERSON (#115.08) | |
ADMIS:STANDIN:ORDER* . (N C )-> | |
---------------------
• Standing Orders automatically generated as part of the diet pattern are deleted if the diet
order changes. Diet-Associated Standing Orders do not have any parantheses after the name.
• Changing a diet does not affect the Standing Order that is individualized for a patient. It
displays as a Standing Order (I).
• An existing entry on the list of Standing Orders cannot be deleted. Use the Inactive field.
• To accommodate items not served daily, the Standing Order name can include the time or
days, such as “Cold Sandwich (MWF only)”. This displays each day for the meal. The
production employees need to ignore this on the “other” days or diet office personnel can line
through this before taking it to the production areas.
• Try to enter the item the same way it is ordered. For example, it is probably best to list
“Soup, Reg” and “Soup, LS” instead of “Reg Soup” and “LS Soup”.
• The order in which the standing orders display on lists are planned, e.g., cold foods can be
preceded with “Cold” or “C”, so that they are grouped together. Entries with numbers display
first, followed by letters in alphabetical order.
• There is some overlap in the functionality of the Standing Orders Program and the Food
Preference Program. Consider the functions of each program before building the files.
• Standing Orders print on the automated Tray Ticket and/or Diet Card.
February 2005 Nutrition and Food Service
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There are steps necessary to build the data in the STANDING ORDERS file (#118.3) that
supports the Standing Orders Program. A Standing Order is a special request for an item that is
not normally produced or available at a given meal. It is similar to a Food Preference, but Food
Preferences generally refer to patient likes and dislikes, and requests for items that are routinely
available. Standing Orders are entered for a patient by the clinician or automatically generated as
part of the diet pattern, and created under the Enter/Edit Patient Diet Pattern (DP) option.
Steps to Follow
1.
2.
3.
4.
Review the STANDING ORDERS file using the List Standing Order File (LS) option.
Review diet card/manual system for needs.
Determine the need for individualized standing orders versus the automated diet-associated
standing orders. The automated associated standing orders go away when diet order is
changed.
Assign needed (if necessary) individual standing order to inpatients.
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LS List Standing Order File [FHSP2]
The List Standing Order File option is an 80-column report that lists all items in the STANDING
ORDERS file (#118.3) and is created using the Enter/Edit Standing Order File (SE) option.
DEVICE: (Printer name)
STANDING ORDERS MAR 8,2005 11:23 PAGE 1
NAME INACTIVE? LABEL?
------------------------------------------------------------------------------
C-4 OZ NDC
C-APPLESAUCE, DIABETIC YES
C-APPLESAUCE, REG YES
C-COTTAGE CHEESE YES
C-CRANBERRY JUICE
C-DB CANNED FRUIT NO
C-FRESH APPLE ONLY NO
C-FRESH FRUIT NO
C-FRESH ORANGE ONLY NO
C-FRUIT ICE
C-GELATIN, DB NO
C-GELATIN, REG NO
C-GRAPE JUICE
C-HALF AND HALF - 4OZ YES
C-ICE CREAM
C-ICE CREAM, VANILLA ONLY NO
C-JUICE OF DAY
C-LEMONADE
C-LETTUCE SALAD YES
C-PUDDING, REGULAR
C-PUREED FRUIT
C-REG CND FRUIT NO
H-BAKED FISH M-W-F ONLY NO
H-BEEF PATTY YES
H-BROTH, LS
H-BROTH, REGULAR NO
H-CHEESE, REG. 1 OZ YES
H-CREAM SOUP
H-EGG, HARD BOILED YES
H-EGG, SCRAMBLED
H-GRAVY
H-GRAVY, LS
H-LS CREAM SOUP NO
H-LS HOT CEREAL-NO OATMEAL
H-LS SOUP-NO CREAM
H-MASHED POTATOES
H-NO BEEF-NO CHEESE
H-NO GRND BEEF-GIVE CHEESE YES
H-NO GRND BEEF-GIVE COTT CHEZ YES
H-NO GRND BEEF-GIVE LS CHEZ YES
H-NO RST BEEF-GIVE CHEESE YES
H-NO RST BEEF-GIVE COTT CHEZ YES
H-NO RST BEEF-GIVE LS CHEESE YES
H-OATMEAL, REGULAR
H-PEANUT BUTTER - 2 TBSP NO
H-PLAIN GRND MEAT NO
H-PLAIN MEAT
H-POTATO NO
H-SAND COLD MEAT W/CONDIMENTS YES
February 2005 Nutrition and Food Service
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SE Enter/Edit Standing Order File [FHSP1]
The Enter/Edit Standing Order File option allows you to enter and edit data in the STANDING
ORDERS file (#118.3). The file contains the names of food items/preferences and produces a
selection list when a standing order is entered for a patient, using the Enter/Edit Standing Orders
(SE) option. It is also used when a standing order is created as part of a diet pattern under the
Enter/Edit Diet Patterns option in Tray Tickets/Diet Cards Management.
Standing Orders Name: Item names must be 3-30 characters in length. There is no limit to the
number of food items you can enter.
To accommodate items not served daily, the Standing Order name can include the time or days,
such as “Cold Sandwich (MWF only)”. This displays each day for the meal designated.
You can view Standing Orders on the Location Diet List (WL), Patient Profile (PP), and
Nutrition and Food Service Profile (NP). A Standing Order displays by name only if it is part of
the diet pattern. If it is a Standing Order individualized for a patient, that is not part of the diet
pattern, it displays with (I) following the name. This is to indicate that the clinician entered a
Standing Order for the patient. This nomenclature is similar to that used for Supplemental
Feedings.
Examples
o Applesauce, DB
o Broth, LS
o Cold Meat Sandwich (M W F)
o Cottage Cheese
o Cottage Cheese
o Egg, Hard boiled
o Grilled Cheese sandwich
o No Fish
o No Liver
In order to handle non-routine requests needed for patient care, you can create a “Specials” entry
as part of this file. Use it for the occasional order allowed for a particular patient, but is not a
routinely approved standing order. Manually write the name of the item on the Tabulated
Standing Orders List.
Label: This field identifies whether a computer-generated label for the item prints. The
appropriate response is “YES” (Y) or “NO” (N). The label includes all patient identification and
location, as well as the Standing Order item name and meal.
Inactive: This field indicates whether the Standing Order is currently inactive. For various
reasons, a facility may not be able to accommodate certain Standing Orders on a permanent or
temporary basis. Selecting “YES” inactivates a Standing Order without deleting it from the file.
A “NO” reactivates the Standing Order. If anyone holding the key FHMGR enters an inactive
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Standing Order for a patient, “** INACTIVE **” displays in the name of the selected item,
indicating that this Standing Order is not honored. This warning does not display without this
level of access, without which you could not select an inactive Standing Order.
Select STANDING ORDERS NAME: PLAIN MEAT
Are you adding ‘PLAIN MEAT’ as a new STANDING ORDERS (the 64th) Y (Yes)
STANDING ORDERS NAME: PLAIN MEAT// <RET>
NAME: PLAIN MEAT// <RET>
LABEL?: Y YES
INACTIVE?: <RET>
February 2005 Nutrition and Food Service
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XI Ingredient Management [FHINGM]
IE Enter/Edit Ingredients [FHING3]
IN List Ingredients - Nutrient Data [FHING52]
IP List Ingredients - Purchasing Data [FHING51]
IR List Ingredients - Recipe Data [FHING5]
LE Enter/Edit Storage Locations [FHING4]
LL List Storage Locations [FHING8]
QE Enter/Edit Current Ingredient QOH [FHING12]
QW Display Ingredient Inventory List [FHING13]
RL List Recipes Containing an Ingredient [FHING11]
UE Enter/Edit Units [FHING1]
UL List Units [FHING6]
VE Enter/Edit Vendor File [FHING2]
VL List Vendors [FHING7]
Ingredient Management allows you to enter data that controls all aspects of ingredient usage
within the Nutrition and Food Service program. Each ingredient is associated with its vendor,
storage location, purchasing data (cost and unit), issuing and recipe unit conversions, nutrient
references and weight conversions. Lists are generated containing all data fields, as well as
listing of all recipes containing a particular ingredient. An ingredient inventory module exists to
allow for tracking, recording, and calculating physical inventory on hand on a monthly basis.
The Ingredient Management Program is the foundation of Food Management. The program
consists of an extensive INGREDIENT file (#113) and three smaller data files: UNITS file
(#119.1). STORAGE LOCATION file (#113.1) and VENDOR file (#113.2). Approximately
1000 ingredients, common to most VA medical centers, come with the program in the
INGREDIENT file (#113). In addition, some basic data comes in the UNITS file (#119.1). Both
of these files can have additional information entered and can be edited. The STORAGE
LOCATION file (#113.1) and VENDOR file (#113.2) come without data.
It is highly recommended that the data in all Ingredient Management files be carefully reviewed
and data entered or edited before proceeding on to other options. Every ingredient in a recipe and
every single food item required to prepare and serve a meal, e.g., creamer, sugar substitute, bread
and milk, must be contained in the INGREDIENT file (#113).
The Inventory Management Program and Energy Nutrient data links for Nutritional analysis are
new to the INGREDIENT file (#113) in this version. The Inventory Management Program
generates worksheets by food groups or storage locations for ease of data collection when doing
physical inventories. Current costs and quantities on hand can be updated easily as the program
loops through the INGREDIENT file (#113). Finally, an Inventory Cost Report is generated with
subtotals by food groups.
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ADPAC/Manager Guide V5.5
28
The new nutrient-ingredient link was added to facilitate recipe and meal analysis. All recipes and
meals can now be quickly analyzed with a minimal effort. Each ingredient must be linked to a
nutrient from the FOOD NUTRIENTS file (#112); this then becomes the default nutrient in the
recipe analysis program. This nutrient can be edited for any recipe as needed.
A field for IFCAP Master Items Number (MINS) was added to the INGREDIENT file (#113) for
better item identification and to facilitate future links with IFCAP.
The RECIPE file (#114) to the left uses data from the INGREDIENT file (#113) and the
INGREDIENT file (#113) uses data in those files listed on the right (VENDOR, UNITS,
STORAGE LOCATION, FOOD NUTRIENTS, and ITEM MASTER).
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
----------------------------------------------------------------------------
---------------------
RECIPE (#114.01) | |
INGREDIENT ........... (N )-> | 113 INGREDIENT |
| VENDOR |-> VENDOR
| NUTRITION UNIT* |-> UNITS
| STORAGE LOCATI* |-> STORAGE LOCATION
| NUTRIENT DATA * |-> FOOD NUTRIENTS
| MASTER ITEM # |-> ITEM MASTER
---------------------
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 29
IE Enter/Edit Ingredients [FHING3]
The Enter/Edit Ingredients option allows you to create new ingredients or edit existing
ingredients in the INGREDIENT file (#113) to correspond to the facility needs. You can add or
delete ingredients from the file at anytime.
Warning: Before deleting an ingredient, make sure it is not used in a recipe. Use
the List Recipes Containing an Ingredient (RL) option to check every
ingredient you want to delete.
If it is not in a recipe, delete the ingredient immediately.
If it is in a recipe(s), you must delete the ingredient from the recipe(s)
before deleting the ingredient. Failure to delete an ingredient from a
recipe before deletion from the INGREDIENT file (#113) results in
program errors.
Before any changes are made to INGREDIENT file (#113), review all data pertinent to each
ingredient and identify any changes or additions needed to make this file appropriate to the
facility. Because there are 21 data fields associated with each ingredient, this file must be printed
in three separate lists:
• List Ingredients - Nutrient Data (IN),
• List Ingredients - Purchasing Data (IP), and
• List Ingredients - Recipe Data (IR).
Combined, these lists provide all the data relevant to each ingredient. Review all data fields
carefully. Nine of the fields are required for the Food Production Program. Other fields are
utilized for optional reports and analysis, such as inventory and nutrient analysis. Other fields in
the file are there in preparation for future program routines, such as thaw days, and linking to
IFCAP.
The INGREDIENT file (#113) points to/uses data from four other files: UNITS, VENDOR,
STORAGE LOCATION and FOOD NUTRIENTS. The Units and Vendor names can be entered
under Enter/Edit Units (UE) and Enter/Edit Vendor File (VE) options or entered in the fields
“VENDOR:” and “Nutrition Unit of Issue:” using the option Enter/Edit Ingredients. You can add
and edit the basic data sent with the UNITS file (#119.1). Print a List Units (UL) as a reference
tool when editing the INGREDIENT file (#113). Data for the STORAGE LOCATION file
(#113.1) must be created under Enter/Edit Storage Locations (LE) prior to building the
INGREDIENT file (#113). Data is sent with the FOOD NUTRIENTS file (#112) and is updated
with each new Nutrition VistA version. (See the Energy/Nutrient Management Section.)
The validity and completeness of the INGREDIENT file (#113) is essential in generating
accurate adjusted recipes, storeroom requisitions, and meal production reports. Any change in an
ingredient name, type, or unit of purchase or issue will drastically affect other ingredient data,
such as recipe unit, nutrient reference, etc. Therefore, if you change any data for an ingredient,
be sure to check all other fields for accuracy.
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ADPAC/Manager Guide V5.5
30
Ingredient Name: The name must be 3-50 characters in length. Write ingredient names in the
same terminology as stated in recipes. This enables the person entering recipes to find
ingredients more easily. You can edit the name field of an ingredient that is already in the
INGREDIENT file (#113).
Master Item #: This 4-digit number is the IFCAP Master Item Number (MIN) for this
ingredient at the facility. This number prints on the inventory worksheet and report for item
identification. Ingredient MINs are unique to each facility. This field accepts a short item name,
NSN, NDC or Vendor stock number as a cross reference to IFCAP to facilitate data entry. If a
name or other number is entered, the MIN is displayed and only the MIN is stored with the
ingredient in the file.
Supply Description: The supply description is a required entry and must be 3-21 characters in
length. Descriptive names on national stock numbered ingredients in the file are derived from
approved Federal Item Identifications, which you cannot change. The supply description should
include details about the item in an appropriate format. Descriptions of new items added to the
file should include product information such as, can size (No. 303), frozen (frz), etc. This field is
not used at this time but is for the future for food ordering and inventory.
Vendor: The vendor is not a required entry. Vendor entries must be 3-30 characters in length. A
vendor is the source that supplies an ingredient. Each ingredient can have only one vendor. If
more than one vendor supplies an item, such as is with bid items, you can create a “Bid” vendor.
Add new vendors to the VENDOR file (#113.2) through this field or through Enter/Edit Vendor
(VE). You can sort many reports by vendor, when this field is completed for all ingredients.
Stock Number: The stock number is not a required entry. It may be 1-16 characters in length.
Federal Stock Numbers are on DLA and Depot Federal supply items in the file. Enter a stock
number, if available, on any added ingredients. This field is currently not used, but is for a future
version for food ordering and inventory. This field also accepts alphabetical characters to use to
enter a specific brand name as an added identifier for an ingredient.
Unit of Purchase (U/P): The Unit of Purchase (U/P) is a required entry that must be two
characters in length. The U/P is the unit in which an ingredient is purchased from the vendor.
This unit is the same as the “Unit of Purchase” on each item in the Nutrition Cost Report. It is
the unit received by the stock employee.
Note: Any changes to purchase units may affect issue and recipe units.
Examples
o BG – bag
o CN – can
o JR - jar
o BT – bottle
o CO – container
o QT - quart
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 31
Date Cost Last Updated: This field contains the date the cost of the ingredient was last
updated.
• If the cost is updated through the Enter/Edit Ingredient option, you must enter a new date.
• If cost is updated through Inventory, the Enter/Edit Current Ingredient QOH option, this date
is automatically updated.
• When adding a new ingredient, today's date displays.
• When editing cost through this option, enter a new date.
Price/Unit of Purchase: The Price/Unit of Purchase is not a required entry. Enter a cost 0-9999,
to 3 decimals, for a purchase unit of this ingredient. However, if entered, it is used in computing
Total Ingredient Cost as listed on the Projected Usage (PU) production report, Recipe (portion)
Cost as displayed under List Recipes (RL), and Inventory On Hand cost as listed on the
Inventory Worksheet/Report (PW). Remember to edit the “Date Cost Last Updated:” field if cost
is edited.
Ordering Multiple (of U/P): The ordering multiple is the number of purchase units by which
you must order an item. Enter vendor-required ordering multiple, 0-9999 with no decimals. This
is not a required entry but may be used in the future when linked to IFCAP.
Example
If purchasing chocolate syrup in #10 cans from a local vendor, you normally have to purchase
a case of six #10 cans. If the purchase unit is CN, the ordering multiple entered is 6 (six). If the
purchase unit is CS, the ordering multiple is 1 (one).
Nutrition Unit of Issue: The Nutrition Unit of Issue is a required entry that must be 2-12
characters in length. The unit of issue designates the unit in which an ingredient is requisitioned
from the Nutrition Storeroom or the way the Ingredient Control Unit employee removes items
from the shelf. Approximately 180 entries are provided with the UNITS file (#119.1). Create
new issue units through this field or through the Enter/Edit Units (UE) option.
Examples
o CS – 1000
o 2# CAN
o 12-oz PKG
o 1# BOX
o 20 oz BTL
o 16-oz CAN
The Nutrition Unit of Issue may be the same unit as the Unit of Purchase, but is usually
described in more detail.
No. of Issue Units in a U/P: This field is a required entry that designates how many Nutrition
Units of Issue are in a Unit of Purchase (U/P). Enter a number between 0 and 9999 for issue units
in a unit of purchase for this ingredient.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
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Examples
o If the Nutrition Unit of Issue is a 50 oz can of soup and the Unit of Purchase is a CN, then
the number of Issue Units in a U/P is 1.
o If the Nutrition Unit of Issue is PKG (package) for sugar substitute and the Unit of
Purchase is a CS (that contains 1000 pkgs), then the number of Issue Units in a U/P is
1000.
o If the Nutrition Unit of Issue is LB for sugar and the Unit of Purchase is a BG (that
contains 25# of sugar), then the number of Issue Units in a U/P is 25.
o If the Nutrition Unit of Issue is LB for frozen beef stew and the Unit of Purchase is LB,
then the number of Issue Units in a U/P is 1.
It is recommended that if a food item is received in different package weights each time it is
ordered, e.g., Frozen Beef Stew, then it is best to enter the Nutrition Unit of Issue in LBs and the
Unit of Purchase in LBs so that the database does not continuously need changing.
This field is also used to generate purchase order amounts on Projected Usage (PU).
Recipe Unit: This is a required field. Recipe unit specifies the types of measure that you can
apply to an ingredient in a recipe. There are three types of measures: GAL (volume), LB
(weight) or Each. Each ingredient in the INGREDIENT file (#113) has one corresponding
Recipe Unit. The Recipe Unit restricts that ingredient to the one type of measure for all recipes.
If a recipe requires the same ingredient measured in a different way, create a new ingredient with
a different recipe unit.
Example
The Recipe Unit for bulk soy sauce is GAL (gallon). This establishes volume as the type of
measure. All recipes containing soy sauce must be written in one of the various volumetric
units, e.g., gallons, quarts, pints, cups, ounces. Recipes requiring soy sauce in any other
measure would require a separate soy sauce ingredient with a different Recipe Unit, e.g.,
EACH for individually packaged soy sauce.
TYPE OF MEASURE: VOLUME WEIGHT EACH
Recipe Unit GAL LB EACH
Do not change the recipe units for ingredients sent with the Nutrition and Food Service package
without considering the impact on the RECIPE file (#114).
Whenever a Recipe Unit is entered or changed, an audible “beep” is sounded and a warning
prompt displays.
Warning: A change in the Recipe Unit impacts the RECIPE data considerably!
# of Rec Units/Issue Unit: This a required entry that represents the number of recipe units (LB,
GAL, EACH) per Nutrition Issue Unit. It is a number between .001 and 9999.
Examples
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 33
o If the recipe unit for oatmeal is LB (pound) and the Nutrition Storeroom Clerk issues
(pulls) a 2 LB carton of oatmeal from the shelf, the # of Recipe Units/Issue Unit is 2.
o If the Recipe Unit for Ketchup is EACH and the Nutrition Storeroom Clerk issues a CS of
2000, then the # of Recipe Units/Issue Unit is 2000.
o If the Recipe Unit for milk is GAL (gallon) and the Nutrition Storeroom Clerk issues in
QT containers, then the # of Recipe Units/Issue Unit is .25.
o If the Nutrition issue unit is changed, also adjust the # of Recipe Units/Issue Unit.
This field is very important because it describes the relationship between ingredient quantities in
recipes and total quantities pulled from storerooms.
Note: Quantity errors on storeroom reports may be due to errors in this field.
Weight of Recipe Unit in Lbs.: The data in this field is required to perform nutrient analysis of
recipes. It is not a required field but you may want to automate recipe and meal analysis. Enter a
weight of 0-999 with up to 3 decimals. For each ingredient, enter the actual weight in pounds.
Examples
o If the recipe unit is pound, enter 1 for weight.
o If recipe unit is gallon, enter 8 (eight pounds per gallon). This is the standard for water; if
the ingredient is heavier or lighter than water, a different weight is entered.
o If the recipe unit is Each, such as 1-each 4 oz juice, or 1-each 1 oz syrup, or 1-each 1/2 oz
catsup, enter the weight as follows, .25 for juice, .062 for syrup or .031 for catsup. When
Each units are expressed as volume, again consider whether the item is heavier or lighter
than water, and weigh if necessary.
Nutrient Data Reference: The Nutrient Data Reference field uses data in the FOOD
NUTRIENTS file (#112). Enter the Food Nutrient item that most closely approximates this
cooked ingredient. This entry is the default nutrient when performing a nutrient analysis of a
recipe containing this ingredient. If this ingredient is always served as a raw ingredient, enter a
raw food nutrient item rather than a cooked one. The nutrient program automatically makes
adjustments for edible portion. Edit the default nutrient as necessary.
Storage Location: The storage location is not a required entry. This field represents the location
where ingredients are stored. It must be a location already created in the STORAGE
LOCATION file (#113.1). If this field is completed for all ingredients, you can sort many reports
by Storage Location, such as the inventory worksheet. Create new storage areas only through the
Enter/Edit Storage Locations (LE) option.
Thaw Days: This field is not a required entry and is currently not functional. A list of items to
thaw prior to production days is planned for the future, including the number of days required to
thaw the ingredient. The Thaw Days field is a number, 0-3 with no decimals.
Food Group: The Food Group is a required entry. It designates the Nutrition Food Group
number and must be a whole number between 1 and 6 with no decimals. It is used to sort
ingredients in reports, such as the Inventory Report.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
34
Inventory: This field is not a required entry but must be completed to use the Nutrition
Inventory options. Enter YES if this ingredient is an inventoried item and you want it to display
on the Inventory Worksheet. If answered YES, the On - Hand Issue units field displays. A NO
entry or entering a return indicates that this item will not be inventoried and the prompt sequence
ends. Seasonal items, or one time use items purchased and used within the same month, may be
items you do not want inventoried.
Date QOH Last Updated: This field contains the date the quantity-on-hand was last updated.
To update the quantity through this option, you must enter a new date. If you update the quantity
using the Enter/Edit Current Ingredient QOH (QE) option, this date is automatically updated.
On Hand (In U/P): This field contains the number of units of purchase that are currently in
inventory for this ingredient. Enter a quantity 0-99999 with two decimals.
Do you want to re-cost recipes?: It is a required field. This prompt displays each time an
ingredient or group of ingredients is added or edited. This is a reminder to keep the RECIPE file
(#114) updated with the most current ingredient costs.
• If YES is entered, the program automatically re-costs all recipes. “Done ...” displays when
re-costing is complete.
• If cost or unit fields are not changed, enter NO to skip re-costing recipes.
Select INGREDIENT NAME: BEEF
1 BEEF LIVER
2 BEEF PUREE, W/ BEEF BROTH, ...
3 BEEF STEW, CND, R-T-S
4 BEEF, BONELESS, FROZEN, ...
5 BEEF, CORNED, FRZ
TYPE '^' TO STOP, OR
CHOOSE 1-5: <RET>
6 BEEF, CUBED STEAKS, FRZN
7 BEEF, GROUND, FROZEN
8 BEEF, PATTIES, FRZ
9 BEEF, STEWING, FRZN RAW, DICED
10 BEEF, TOP RND, FRESH
CHOOSE 1-10: 6
NAME: BEEF, CUBED STEAKS, FRZN Replace <RET>
MASTER ITEM #: 1342
Are you adding '1342' as a new ITEM MASTER (the 4TH)? Y (Yes)
ITEM MASTER SHORT DESCRIPTION: ?
ANSWER MUST BE 3-60 UPPER CASE CHARACTERS
OR NUMERICS IN LENGTH, CANNOT
BEGIN WITH THE LETTERS 'NEW'
ITEM MASTER SHORT DESCRIPTION: BEEF-
CUBE/STEAK/FZN-4OZ/EA/LBS
SUPPLY DESCRIPTION: BEEF CUBESTEAKSPEC Replace <RET>
VENDOR: ?
Answer with VENDOR NAME
Do you want the entire 39-Entry VENDOR List? Y (Yes)
Choose from:
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 35
AMERICAN BAKERIES
AMERICAN HOSPITAL SUPPLY
....
FLAVO-O-RICH
MARIO'S DISTRIBUTORS
MILIANI
'^' TO STOP: ^
You may enter a new VENDOR
NAME MUST BE 3-30 CHARACTERS,
NOT NUMERIC OR STARTING WITH
PUNCTUATION
VENDOR: NFSMEAL,One DISTRIBUTORS
STOCK NUMBER: <RET>
UNIT OF PURCHASE (U/P): LB// <RET>
DATE COST LAST UPDATED: MAR 23,2005// <RET> (MAR 23, 2005)
PRICE/UNIT OF PURCHASE: 2.39
ORDERING MULTIPLE (OF U/P): 1
NUTRITION UNIT OF ISSUE: LB// <RET>
NO. OF ISSUE UNITS IN A U/P: 1// <RET>
RECIPE UNIT: LB// <RET>
# OF REC UNITS/ISSUE UNIT: 1// <RET>
WEIGHT OF RECIPE UNIT IN LBS.: 1// <RET>
NUTRIENT DATA REFERENCE: BEEF, COMPOSITE OF TRIMMED CUTS, ALL GRADES, COOKED// <RET>
STORAGE LOCATION: FREEZER 1
THAW DAYS: <RET>
FOOD GROUP: 1// <RET>
INVENTORY?: Y YES
DATE QOH LAST UPDATED: MAR 23,2005// <RET> (MAR 23, 2005)
ON HAND (IN U/P): 10
Select INGREDIENT NAME: <RET>
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
36
Do you want to re-cost recipes? (Y/N): Y
Beginning re-costing of all recipes ............................................
.........
Done ...
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 37
IN List Ingredients - Nutrient Data [FHING52]
The List Ingredients – Nutrient Data option is a 132-column report that lists the nutrient data
from the INGREDIENT file (#113). Data from the following fields are included: Ingredient
Name, Nutrient Data Reference, and its associated Recipe Unit and Weight of Recipe Unit in
Lbs. You can sort this list A (Alphabetically), F (Food Group), or V (Vendor).
Example - alphabetical
Select OPTION NAME: FHING52 List Ingredients - Nutrient Data
List Ingredients - Nutrient Data
Sort: (A=Alphabetically F=Food Group V=Vendor) F// A
The list requires a 132 column printer.
Select LIST Printer: HOME// TELNET
3-Feb-05 8:13am I N G R E D I E N T N U T R I E N T D A T A Page
1
NAME NUTRIENT DATA REFERENCE
REC UNIT WT IN LBS.
------------------------------------------------------------------------------------
--
ALLSPICE ALLSPICE, GROUND
LB 1.000
AMIN-AID, ORANGE AMIN AID
EACH 0.325
AMIN-AID, STRAWBERRY AMIN AID
EACH 0.325
ANTIOXIDANT COMPOUND
LB
APPLE RINGS, SPICED, UNPEELED, SYRUP PAK
EACH
APPLES, BKD SPICED, CND, WHOLE CORED W/SYRUP
EA
APPLES, CND, SLICED, PEELED APPLES, CND, SWEETENED
LB 1.000
APPLES, DEHYD, SLICED APPLES, DRIED, UNCKD
LB 1.000
APPLES, FRESH APPLES, RAW
EACH 0.304
APPLESAUCE, CND, DIET APPLESAUCE, CND, UNSW, WO/VIT C
LB 1.000
APPLESAUCE, CND, SWEETENED APPLESAUCE, CND, SWEETENED,
WO/SALT LB 1.000
APRICOT HALVES, CND, SYRUP PAK APRICOTS, CND, HEAVY SIRUP,
W/SKIN LB 1.000
APRICOT HALVES, CND, WATER PAK APRICOTS, CND, WATER PACK,
W/SKIN LB 1.000
APRICOT PUREE, DIETETIC APRICOTS, PUREED
LB 1.000
APRICOTS, WHOLE, CND, SYRUP PAK APRICOTS, CND, HEAVY SIRUP,
W/SKIN LB 1.000
ASPARAGUS PUREE, GREEN, DIET ASPARAGUS, PUREED
LB 1.000
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
38
ASPARAGUS SPEARS, CND, GREEN, DIET ASPARAGUS, CND, DIET PK, LO NA
LB 1.000
ASPARAGUS SPEARS, FROZEN GREEN ASPARAGUS, FRZ, CKD WO/SALT
LB 1.000
ASPARAGUS, CUT SPEARS, CND, GREEN ASPARAGUS, CND, REG PACK
LB 1.000
BACON BITS, COOKED
LB
BACON, PREFRIED BACON, BROILED, FRIED, OR
ROASTED LB 1.000
BACON, RAW, FRZ BACON, RAW
LB 1.000
BACON, SLICED, CND, OVEN BROILED BACON, BROILED, FRIED, OR
ROASTED EACH 0.062
BAKING MIX, DIET, LO PRO, LO NA (PAYGEL)
LB
BAKING POWDER, DIET, LO NA BAKING POWDER, LO NA COMMERCIAL
LB 1.000
BAKING POWDER, REG BAKING POWDER, NA AL SO4
LB 1.000
BAKING SODA, REG BAKING SODA
LB 1.000
BAMBOO SHOOTS, CND BAMBOO SHOOTS, CND
LB 1.000
BANANA PULP, MASHED BANANAS, RAW
LB 1.000
BANANA PUREE
LB
BANANAS, FRESH BANANAS, RAW
EACH 0.251
BARBECUE SAUCE, HICKORY SMOKE FLAVOR SAUCE, BARBECUE SAUCE
GAL 8.530
BARBECUE SAUCE, REGULAR FLAVOR SAUCE, BARBECUE SAUCE
GAL 8.819
BARLEY, PEARL, WHITE BARLEY, PEARLED, COOKED
LB 1.000
BASIL, DRIED BASIL, GROUND
LB 1.000
BAY LEAVES, WHOLE BAY LEAF, CRUMBLED
EACH
BEAN SALAD (3 BEAN), CND
LB
BEAN SALAD (4 BEAN), CND
LB
BEAN SPROUTS, CND BEAN SPROUTS, MUNG, CND
LB 1.000
BEANS, BLACK-EYED, DRY BEANS, BLACK, BOILED, WO/SALT
LB 1.000
BEANS, BUTTER, FZN BEANS, LIMA, LARGE, BOILED,
WO/SALT LB 1.000
BEANS, CND, W/PORK IN MOLASSES, BROWN SUGAR BEANS, WHITE, CND, W/PORK&SWEET
SAUCE LB 1.000
BEANS, CND, W/PORK IN TOM SAUCE BEANS, WHITE, CND, W/PORK&TOM
SAUCE LB 1.000
BEANS, CUT GREEN, CND BEANS, GREEN, CND, REG PK
LB 1.000
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 39
IP List Ingredients - Purchasing Data [FHING51]
The List Ingredients – Purchasing Data option is a 132-column report that lists data from the
INGREDIENT file (#113) associated with purchasing the item: Stock Number, Price/Unit of
Purchase, Vendor, Unit of Purchase, etc. You can sort this list A (Alphabetically), F (Food
Group), or V (Vendor).
Sort: (A=Alphabetically F=Food Group V=Vendor) F// <RET>
The list requires a 132 column printer.
Select LIST Printer: HOME// <RET>
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
40
IR List Ingredients - Recipe Data [FHING5]
The List Ingredients – Recipe Data option is a 132-column report that lists all the data related to
recipes in the INGREDIENT file (#113). The following fields are included: Ingredient Name,
Supply Description, Stock Number, Storage Location (LOC'N), Thaw Days, Unit of Purchase
(U/P), No. of Issue Unit in U/P (Iss/UP), Nutrition Unit of Issue (Issue), # of Recipe Units/Issue
Unit (REC/ISS) and Recipe Unit (REC). You can sort this list A (Alphabetically), F (Food
Group), or V (Vendor).
Example – Food Group
Sort: (A=Alphabetically F=Food Group V=Vendor) F// <RET>
The list requires a 132 column printer.
Select LIST Printer: HOME// (Printer name)
3-Feb-05 9:14am I N G R E D I E N T N U T R I E N T D A T A Page 1
Food Group: MEAT PRODUCTS
NAME NUTRIENT DATA REFERENCE
REC UNIT WT IN LBS.
------------------------------------------------------------------------------------
-------------
BEEF LIVER BEEF, LIVER, FRIED
LB 1.000
BEEF PUREE, W/ BEEF BROTH, DIET, LO NA BEEF, PUREED
LB 1.000
BEEF STEW, CND, R-T-S BEEF AND VEGETABLE STEW, CND
LB 1.000
BEEF, BONELESS, FROZEN, TOP ROUND BEEF, ROUND, TOP ROUND, GOOD,
TRIMMED, B LB 1.000
BEEF, CORNED, FRZ BEEF, CORNED, BONELESS, CKD
LB 1.000
BEEF, CUBED STEAKS, FRZN BEEF, COMPOSITE OF TRIMMED
CUTS, ALL GRA LB 1.000
BEEF, GROUND, FROZEN BEEF, GROUND, REGULAR, BAKED,
WELL DONE LB 1.000
BEEF, PATTIES, FRZ BEEF, GROUND, PATTIES, FROZEN,
BROILED, EACH 0.187
BEEF, STEWING, FRZN RAW, DICED BEEF, COMPOSITE OF TRIMMED
CUTS, ALL GRA LB 1.000
BEEF, TOP RND, FRESH BEEF, ROUND, TOP ROUND, GOOD,
TRIMMED, B LB 1.000
BOLOGNA SAUSAGE, BOLOGNA, BEEF & PORK
LB 1.000
CABBAGE AND BEEF ROLLS W/TOM SCE, FZN, HEAT AND SE
LB
CHICKEN ALA KING, CND, HEAT AND SERVE
LB 1.000
CHICKEN ALA KING, FROZEN
LB
CHICKEN BREAST, FROZEN, READY-TO-COOK CHICKEN, BREAST, MEAT&SKIN,
ROASTED LB 1.000
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 41
CHICKEN LEG, FROZEN, READY-TO-COOK CHICKEN, LEG, MEAT&SKIN,
ROASTED LB 1.000
CHICKEN PUREE, W/CHICKEN BROTH, DIET LO NA CHICKEN, PUREED
LB 1.000
CHICKEN THIGHS, FZN CHICKEN, THIGH, MEAT&SKIN,
ROASTED LB 1.000
CHICKEN, CND, BONED, DICED CHICKEN, CND, MEAT ONLY, BONED,
W/BROTH LB 1.000
CHICKEN, CND, BONED, DICED, DIET
LB
CHICKEN, DRUMS, FZN
LB
CHICKEN, FROZEN, BROILER OR FRYER, READY TO COOK CHICKEN, MEAT&SKIN, ROASTED
LB 1.000
CHICKEN, FROZEN, QUARTERED, READY-TO-COOK CHICKEN, MEAT&SKIN, ROASTED
LB 1.000
CHICKEN, PULLED, UNSALTED CHICKEN, MEAT ONLY, ROASTED
LB 1.000
CHICKEN/VEGETABLES, CND, CHOW MEIN CHOW MEIN, CHICKEN, WO/NOODLES,
CND LB 1.000
CHILI CON CARNE, CND, W/BEANS CHICKEN POTPIE, FRZ,
COMMERCIAL, UNHEATE LB 1.000
CHILI CON CARNE, CND, W/O BEANS CHILI CON CARNE, CND, WO/BEANS
LB 1.000
CHIPPED BEEF W/WHITE SAUCE, CND, R-T-S BEEF, CHIPPED BEEF, DRIED,
CREAMED LB 1.000
CLAM CHOWDER, COND, MANHATTAN STYLE SOUP, CLAM CHOWDER, MANHATTAN,
W/TOMATO GAL 8.854
CLAM CHOWDER, COND, NEW ENGLAND STYLE SOUP, CLAM CHOWDER, NEW
ENGLAND, W/MILK, GAL 8.854
CLAMS, CND, MINCED CLAMS, CND, DRAINED SOLIDS
LB 1.000
COD RAW BREADED FISH STICKS, FRZ, CKD
LB 1.000
CORNED BEEF, CND BEEF, CORNED, BONELESS, CND
LB 1.000
EGG MIX, FROZEN, WHOLE EGGS EGGS, WHOLE, LARGE, RAW, FRESH,
AND FRZ LB 1.000
EGG MIX, POWDER FORM EGGS, WHOLE, DRIED
LB 1.000
EGG SUBSTITUTE EGG SUBSTITUTE, FRZ
GAL 8.466
EGGS, SHELL, FRESH EGGS, WHOLE, MED, RAW, FRESH,
AND FRZ EACH 0.097
FARINA-DM
LB
FRANKFURTERS, FRESH FRANKFURTERS, CKD
LB 1.000
HAM PUREE, SALTED
LB
HAM SMKD, BONELESS HAM, BONELESS, REGULAR, ROASTED
LB 1.000
HAM, COOKED, FRZ HAM, BONELESS, REGULAR, ROASTED
LB 1.000
HASH, CORNED BEEF, CND, COOKED BEEF, CORNED BEEF HASH, CND,
W/POTATO LB 1.000
KNOCKWURST SAUSAGE, KNOCKWURST
LB 1.000
LAMB LEG ROAST, BONELESS, FRESH LAMB, LEG, CHOICE, TRIMMED,
ROASTED LB 1.000
LAMB PUREE, DIET, LOW NA
LB
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
42
LASAGNA WITH MEAT SAUCE, FROZEN, COOKED
LB 1.000
LIVER PUREE, DIET, LOW SODIUM LIVER, PUREED
LB 1.000
LIVER, BEEF, FRESH FROZEN BEEF, LIVER, FRIED
B 1.000
MACARONI AND CHEESE, FROZEN MACARONI AND CHEESE, BAKED FR
HOME RECIP LB 1.000
MACARONI WITH CHEESE SAUCE, CND MACARONI AND CHEESE, CND
LB 1.000
OYSTERS, CND OYSTERS, CND
LB 1.000
PORK CHOPS, BONELESS PORK, CENTER LOIN, TOT ED,
ROASTED LB 1.000
PORK PUREE, DIET, LO NA
LB
PORK PUREE, W/SALT ADDED
LB
PORK SLICES PORK, COMPOSITE CUTS, ROASTED
EACH 0.265
PORK, BOSTON BUTT, BONELESS PORK, BLADE, BOSTON, TRIMMED,
ROASTED LB 1.000
PORK, CUTLETS, FROZEN, PREFAB, BREADED, RAW
LB
PORK, GROUND FROZEN PORK, COMPOSITE CUTS, ROASTED
LB 1.000
PORK, HAM, FROZEN, UNCURED PORK, COMPOSITE CUTS, ROASTED
LB 1.000
PORK, LOIN ROAST PORK, CENTER LOIN, TRIMMED,
ROASTED LB 1.000
RAVIOLI WITH CHEESE SAUCE, CND
LB
RAVIOLI WITH MEAT SAUCE, CND
LB
SALAMI SAUSAGE, SALAMI, BEEF & PORK,
CKD LB 1.000
SALMON, CANNED SALMON, PINK, CND, SOL+LIQ,
W/SALT LB 1.000
SALMON, CND, DIET, WATER-PAK LO SODIUM SALMON, PINK, CND, SOL+LIQ,
WO/SALT LB 1.000
SARDINES, CND SARDINES, CND, IN OIL, DRAINED
SOLIDS LB 1.000
SAUSAGE PATTIES, RAW FZN SAUSAGE, PORK, LINKS OR BULK,
CKD LB 1.000
SAUSAGE, ITALIAN SAUSAGE, ITALIAN, CKD
LB 1.000
SAUSAGE, SMOKED SAUSAGE, SMOKED LINK SAUSAGE,
PORK & BEE LB 1.000
STUFFED GREEN PEPPERS IN SAUCE, CND, HEAT AND SERV STUFFED PEPPERS W/ TOM SAUCE
LB 1.000
TAMALES, BEEF, CND, W/CHILI GRAVY
LB
TUNA, CND, DIET TUNA, LIGHT MEAT, CANNED IN
WATER, WO/SA LB 1.000
TUNA, CND, LIGHT, CHUNK STYLE TUNA, LIGHT MEAT, CANNED IN OIL
LB 1.000
TURKEY BREAST, UNSALTED TURKEY BREAST, PREBASTED,
MEAT&SKIN, ROA LB 1.000
TURKEY PUREE, DIET TURKEY, PUREED
LB 1.000
TURKEY PUREE, W/SALT TURKEY, PUREED
LB 1.000
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 43
TURKEY, BONELESS, FROZEN, RAW, UNSEASONED TURKEY ROAST, BONELESS, FRZ,
SEASONED, L LB 1.000
TURKEY, CND, BONED, DICED TURKEY, CND, MEAT ONLY, W/BROTH
LB 1.000
VEAL PUREE, DIET VEAL, PUREED
LB 1.000
VEGETABLE PROTEIN MEAT SUBSTITUTE
LB
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
44
LE Enter/Edit Storage Locations [FHING4]
The Enter/Edit Storage Locations option allows you to add and modify storage locations in the
STORAGE LOCATION file. The STORAGE LOCATION file (#113.1) contains a list of
locations within Nutrition and Food Service where perishable and non-perishable food items are
stored, e.g., refrigerators, freezers, storerooms, etc. Locations include areas where you do
inventory. The Storage Location field discussed under Enter/Edit Ingredients (IE) uses the data
in the STORAGE LOCATION file (#113.1). Each facility must create a site-specific list of
Storage Locations.
Storage Location Name: Enter unique names 3-15 characters in length. Data in this file is not
required; however, if each ingredient is assigned a storage location, you can sort specific reports
by storage area. This is very useful when completing Inventory Worksheets.
Code: This is a required field. Enter the abbreviated name for this location.
Print Order: This is a required field. Enter a number 1-49, no decimals. This number
determines the print order of reports when sorted by storage location.
Select STORAGE LOCATION NAME: ?
Answer with STORAGE LOCATION NAME,
or CODE
Choose from:
DAIRY PRODUCTS
DRY GOODS
FREEZER 1
FRUITS & VEGS
REFRIGERATOR 1
THAW BOX
You may enter a new STORAGE
LOCATION
ANSWER MUST BE 3-15 CHARACTERS
IN LENGTH
Select STORAGE LOCATION NAME: RF#1 MEAT FRZR
Are you adding 'RF#1 MEAT FRZR'
as a new STORAGE LOCATION (the
7TH)? Y (Yes)
STORAGE LOCATION NAME: RF#1 MEAT FRZR// <RET>
NAME: RF#1 MEAT FRZR// <RET>
CODE: RF#1
PRINT ORDER: 9
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 45
LL List Storage Locations [FHING8]
The List Storage Locations option is an 80-column report that lists all storage location names,
codes, and print orders created using the Enter/Edit Storage Locations (LE) option.
DEVICE: (Printer name)
STORAGE LOCATIONS FEB 3,2005 10:40 PAGE 1
PRINT
NAME CODE ORDER
--------------------------------------------------------------------------------
DRY STORAGE DRY 1
FREEZER FR 2
PRODUCE BX A125 PROD 5
THAW BOX A-127 THAW 5
DAIRY BOX A126 DAIRY 6
KITCHEN KIT 7
MEAT FRZR MEAT 10
VEG FRZR VF 11
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
46
QE Enter/Edit Current Ingredient QOH [FHING12]
The Enter/Edit Current Ingredient QOH option allows you to build the data for the Inventory
program for Nutrition Food Production. You use the Display Ingredient Inventory List (QW)
option along with it to build the inventory data.
The first step in using the Inventory program is to review the data in the INGREDIENT
file(#113) using the option List Ingredients - Purchasing Data (IP) and identify all ingredients
that are to be inventoried. Then use the Enter/Edit Ingredients (IE) option to enter a YES or NO
at the “Inventory?” prompt. Ingredients only display on the worksheet or report if YES is entered
in the Inventory field.
You are now ready to generate the Inventory Worksheet (QW Display Ingredient Inventory List)
to use for the physical inventory. This worksheet is generated by storage location to facilitate
data collection. The data is entered through the Enter/Edit Current Ingredient QOH (QE) option.
While entering quantity, you are also prompted to update cost for each ingredient if you elect to
do both functions at one time.
Once all data is entered, select the report prompt to generate a costed inventory report by Food
Group through the Display Ingredient Inventory List (QW) option.
Recommended Inventory Procedure:
1.
2.
3.
4.
5.
6.
Print the Inventory Worksheet by Storage Location.
Record the price changes during month in red.
Use the worksheets for the physical inventory at end of the month.
Select sort by Storage Location when entering current inventory on hand. Ingredients are
listed in same sequence as the worksheet so data entry is quick.
Edit the cost while entering quantity as needed.
Print the Inventory report, sorted by Food Groups to obtain costed inventory.
The Enter/Edit Current Ingredient QOH option provides an easy mechanism for entering
inventory quantities for all ingredients. Each ingredient is displayed separately with the date the
last quantity was entered. Ingredients display alphabetically, sorted by storage location or food
group. You can elect to enter data for one food group or storage location at a time or loop
through all groups and/or locations. Cost is updated while entering quantity if a YES is entered at
the first prompt for this option. The cost per unit of purchase displays, as well as the Inventory
Quantity on Hand field. Any data entered in this option automatically updates the corresponding
fields in the INGREDIENT file (#113).
Note: Data is stored in the Inventory Program only until the next update. Anytime
data is entered or edited, you need to print an Inventory Report for the files.
Subsequent changes delete all previous data.
Cost with QOH: Enter YES to update price while entering quantities. Answer NO and you are
not prompted for cost/price information.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 47
Current QOH by Individual Ingredient: This is a required field. Answer YES to enter
quantity by individual ingredient. Answer NO to enter quantity by looping through all
ingredients sorted by food group or storage area.
Ingredient Name: Enter an ingredient name. The ingredient name and the date the quantity was
last entered, display.
Price/Unit of Purchase: Enter the price per purchase unit with up to 3 decimals. the last price
entered displays As a default,
Note: This prompt only displays if Y is selected at the first prompt.
On Hand (in U/P): Enter the quantity on hand, with up to 2 decimals. The last QOH displays as
the default.
Example entry #1:
Want to enter Cost along with QOH
(Y/N)? YES
Enter Current QOH by INDIVIDUAL Ingredient (Y/N)? YES
Select INGREDIENT NAME: BEEF
1 BEEF LIVER
2 BEEF PUREE, W/ BEEF BRO ...
3 BEEF STEW, CND, R-T-S
4 BEEF, BONELESS, FROZEN, ...
5 BEEF, CORNED, FRZ
TYPE '^' TO STOP, OR
CHOOSE 1-5: 4
QOH LAST UPDATED ON 22-Mar-05
PRICE/UNIT OF PURCHASE: 8.34
ON HAND (IN U/P): 4
Select INGREDIENT NAME: <RET>
Do you want to re-cost recipes? (Y/N):Y
Beginning re-costing of all recipes ............................................
Done ...
Example entry #2:
Want to enter Cost along with QOH (Y/N)? NO
Enter Current QOH by INDIVIDUAL Ingredient (Y/N)? NO
Select by F=FOOD GROUPS or S=STORAGE: F// <RET>
Select Food Group (or ALL): 2
Ingredient: CHEESE AND CRACKERS, IND
QOH LAST UPDATED ON 21-Mar-05
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
48
ON HAND (IN U/P): 11// <RET>
Ingredient: CHEESE, AMER/SWISS
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 15// <RET>
Ingredient: CHEESE, AMERICAN
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 200// <RET>
Ingredient: CHEESE, CHEDDAR AGED, HARD, BRICK
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 03// <RET>
Ingredient: CHEESE, COTTAGE
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 5// <RET>
Ingredient: CHEESE,CHEDAR, MODIFIED FAT & NA
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 50// <RET>
Ingredient: CHEESECAKE
QOH LAST UPDATED ON 9-Dec-04
ON HAND (IN U/P): 0// <RET>
Ingredient: CREAM, HALF & HALF, QUART
QOH LAST UPDATED ON 2-Feb-05
ON HAND (IN U/P): 2// <RET>
Ingredient: DESSERT CUP, BOSTON CREAM
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 6// <RET>
Ingredient: ICE CREAM, CHOCOLATE, IND
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 140// <RET>
Ingredient: ICE CREAM, STRAWBERRY, IND
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 180// <RET>
Ingredient: ICE CREAM, SUNDAE, CHOCOLATE, IND
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 24// <RET>
Ingredient: ICE CREAM, SUNDAE, STRAWBERRY, IND
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 0// <RET>
Ingredient: ICE CREAM, VANILLA, IND
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 49
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 322// <RET>
Ingredient: MILK, 2%, LOWFAT, BULK
QOH LAST UPDATED ON 2-Feb-05
ON HAND (IN U/P): 1// <RET>
Ingredient: MILK, 2%, LOWFAT, IND
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 2500// <RET>
Ingredient: MILK, BUTTERMILK, IND
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 35// <RET>
Ingredient: MILK, CHOCOLATE, IND
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 100// <RET>
Ingredient: MILK, DRY, NONFAT, 50LB
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 1// <RET>
Ingredient: MILK, EVAPORATED, UNSW
QOH LAST UPDATED ON 21-Mar-05
ON HAND (IN U/P): 1.17// <RET>
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
50
QW Display Ingredient Inventory List [FHING13]
The Display Ingredient Inventory List option allows you to create an 80-column worksheet for
taking physical inventories and generating a costed inventory report. This is the Inventory
Worksheet. You can sort the ingredients by Food Group or Storage Area. For taking physical
inventory, sorting by storage area is most useful. The worksheet consists of the IFCAP Master
Item Number (MIN), name of ingredient, unit of purchase, item cost, date last updated, QOH last
month, and a blank line for input of current inventory quantity on hand. All data on the
worksheet comes from information stored in the INGREDIENT file (#113).
The Inventory Report displays ingredients alphabetically, sorted and subtotaled by Food Group.
The report creates columns accordingly: MIN, name of ingredient, unit of purchase, item cost,
current quantity on hand and total cost. You can print this report for one food group or ALL.
Total cost for all food groups only prints if ALL is used.
The data from this report is used to complete the Cost of Meals Served Report (SP) and AMIS
224. Always print this report after the ingredients are updated, because quantities are not stored.
Whenever any data is changed, previous data is deleted.
Select Food Group: This is a required field. Enter a food group number or ALL. Each group
prints on a separate sheet.
Select W=Worksheet or R=Report: W
Enter Mth/Yr: 2/05// <RET>
Select by F=FOOD GROUPS or S=STORAGE: F// <RET>
Select Food Group (or ALL): ALL
DEVICE: HOME// (Printer name)
3-Feb-05 10:52am Page 1
I N V E N T O R Y W O R K S H E E T
February 05
FOOD GROUP: MEAT PRODUCTS
DATE
ITEM LAST QOH QOH
ITEM# NAME U/P COST UPDATE LAST MTH CURRENT
BEEF TIPS, FROZ CS 28.000 19-Mar-99 0.00 _____
2111 BEEF, CUBED STEAKS, FROZ CS 29.030 19-Mar-99 0.00 _____
2351 BEEF, GROUND, FROZ CS 22.303 19-Mar-99 05.00 _____
2350 BEEF, PATTIES, FROZ CS 11.630 19-Mar-99 35.00 _____
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 51
2110 BEEF, ROAST CS 78.520 19-Mar-99 131.00 _____
2224 CHICKEN, FROZEN, FRYER, IQF CS 30.700 19-Mar-99 1.50 _____
6587 EGG MIX, WHOLE EGGS* CS 27.003 19-Mar-99 1.75 _____
TOTAL: 3153.05
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
52
RL List Recipes Containing an Ingredient [FHING11]
The List Recipes Containing an Ingredient option is an 80-column report that identifies all
recipes in the RECIPE file (#114) containing a specific ingredient. The option first asks you to
select the ingredient name and then lists all recipes containing that ingredient, the number of
portions, the amount, the meals, and the menu cycle. Use the RE Enter/Edit Recipes option in
Recipe Management to remove ingredients before deleting any ingredient from the
INGREDIENT file (#113). Use the Enter/Edit Ingredients (IE) option to delete ingredients.
Example
Some rice recipes are entered using “instant rice”. The facility decides to use only “long grain
rice”. This option helps identify all recipes that have the ingredient “instant rice” which then
can be replaced with a “long grain rice” ingredient.
Note: Always print the recipe list before deleting any ingredient and refer to it
when removing deleted ingredients from recipes.
Select INGREDIENT NAME: PORK CHOPS, BONELESS
Select LIST Printer: HOME// <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
5-Feb-05 10:16am I N G R E D I E N T U S A G E Page 1
PORK CHOPS, BONELESS
Recipe # Portions Amount
-----------------------------------------------------------------------------
BAKED/GRILLED PORK CHOPS - 1 100 31 LB, 8 OZ
Meal: WK1 SU LU RST BEEF
Cycle: TEST BLK, Day 10, Noon
Cycle: TEST BLK, Day 13, Noon
Cycle: TEST BLK, Day 17, Noon
Cycle: TEST BLK, Day 26, Evening
Cycle: TEST INA, Day 3, Noon
Cycle: CYCLE TEST, Day 1, Noon
Cycle: TTRAY, Day 6, Evening
Cycle: CYCLE 1, Day 1, Noon
Cycle: CYCLE 2, Day 1, Noon
BAKED/GRILLED PORK CHOP - 2 100 36 LB
Meal: WK1 SU LU RST BEEF
Cycle: TEST INA, Day 3, Noon
Cycle: CYCLE TEST, Day 1, Noon
Cycle: TTRAY, Day 6, Evening
Cycle: CYCLE 1, Day 1, Noon
Cycle: CYCLE 2, Day 1, Noon
Meal: WK1 SU SP CUBAN SAND
Cycle: MY CYCLE, Day 22, Evening
Cycle: MY CYCLE, Day 24, Evening
Cycle: CYCLE TEST, Day 1, Evening
Cycle: CYCLE TEST, Day 5, Evening
Cycle: TTRAY, Day 3, Evening
Cycle: CYCLE 1, Day 1, Evening
Cycle: CYCLE 2, Day 1, Evening
Cycle: XMAS, Day 3, Evening
Cycle: CYCLE 3, Day 2, Evening
LO SOD/LO PRO PORK CHOPS/SYRUP 9 2 LB
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 53
Meal: WK1 SU LU RST BEEF
Cycle: TEST INA, Day 3, Noon
Cycle: CYCLE TEST, Day 1, Noon
Cycle: TTRAY, Day 6, Evening
Cycle: CYCLE 1, Day 1, Noon
Cycle: CYCLE 2, Day 1, Noon
Meal: WK1 SU SP CUBAN SAND
Cycle: MY CYCLE, Day 22, Evening
Cycle: CYCLE TEST, Day 5, Evening
Cycle: TTRAY, Day 3, Evening
Cycle: CYCLE 1, Day 1, Evening
Cycle: CYCLE 2, Day 1, Evening
Cycle: XMAS, Day 3, Evening
Cycle: CYCLE 3, Day 2, Evening
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
54
UE Enter/Edit Units [FHING1]
The Enter/Edit Units option allows you to add and modify food items handled by an ingredient
control employee in a storeroom location. The UNITS file (#119.1) contains all of the different
ways food items are pulled by an ingredient control employee from a storeroom location.
Approximately 180 unit entries come with the file. Use the List Units (UL) option to obtain a
printout of the contents of the file. Any unit unique to the facility is added to the already existing
Units data. The Nutrition Unit of Issue field, discussed under Enter/Edit Ingredients (IE), uses
the data in the UNITS file. Unit name should indicate the measurement, count, and container
type used by Nutrition and Food Service when issuing for production or service.
Select UNITS NAME: Enter the name of the units with 2-12 characters in length.
Examples
o #10 CN
o 6# BX
o GAL-JR
o CASE - 200
o CASE - 24
Select UNITS NAME: #10 CN
Are you adding ‘#10 CN’ as a new UNITS (the 97th)? Y
UNITS NAME: #10 CN// <RET>
NAME: #10 CN// <RET>
Select UNITS NAME:
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 55
UL List Units [FHING6]
The List Units option is an 80-column report that lists all units in the INGREDIENT file (#113).
Many units are included with the package; however, you can add units using the Enter/Edit Units
(UE) option or by the field Nutrition Unit of Issue using the Enter/Edit Ingredients (IE) option.
DEVICE: <RET> HOME RIGHT MARGIN: 80// <RET>
UNITS FEB 5,2005 10:29 PAGE 1
NAME
----------------------------------------------------------------------------
#10 CN
#2 CN
#2-1/2 CN
#3 CN
#300 CN
#303 CN
#5 CN
1 CK
1# BX
1# CK
1# CN
1# CO
1# CT
1# JR
1# LF
1# PG
1-2-GL JR
1-OZ PG
1.25#-BG
1.5 # CN
1.5# LF
1.5#-BG
1.75# CK
1.9-OZ PG
1/2-GL BT
1/2-GL CO
1/2-GL JR
10# BG
10# BX
10# CO
10# CS
10-OZ BG
10-OZ BT
10-OZ CN
10-OZ JR
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
56
VE Enter/Edit Vendor File [FHING2]
The Enter/Edit Vendor File option allows you to add or modify the VENDOR file.
The VENDOR file (#113.2) contains a list of vendors' names, addresses, telephone numbers, and
contact people for the service. Each facility must create their vendor listing in the file. The
Vendor field, discussed under Enter/Edit Ingredient (IE), uses the listing in the VENDOR file
(#113.2). Data in this file is not required; however, if each ingredient is assigned a vendor, you
can sort specific reports by vendor. This is very useful when printing Projected Usage (PU) for
ordering.
Note: Include government sources and contracts as vendors, because food items
on bid are acquired from more than one vendor, such as a Frozen Meat Bid
Contract or Frozen Vegetable Bid Contract.
Name: 3-30 characters in length, not numeric or starting with punctuation.
1st Address Line: 1-30 characters in length.
2nd Address Line: 1-30 characters in length.
3rd Address Line: 1-30 characters in length.
City, State, Zip: 1-30 characters in length.
Contact: 1-30 characters in length.
Telephone: 1-20 characters in length.
Select VENDOR NAME: MARIO’S DISTRIBUTORS
NAME: MARIO’S DISTRIBUTORS Replace <RET>
1ST ADDRESS LINE: 27 NAVY CIRCLES
2ND ADDRESS LINE: <RET>
3RD ADDRESS LINE: <RET>
CITY, STATE, ZIP: NEW YORK, NY 34503
CONTACT: <RET>
TELEPHONE: 414-111-0000
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 57
VL List Vendors [FHING7]
The List Vendors option is an 80-column report that lists all data in the VENDOR file (#113.2)
created under the Enter/Edit Vendor File (VE) and Enter/Edit Ingredients (IE) options.
Enter a printer name or press <RET> to print it to the screen.
Select LIST Printer: HOME// <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
5-Feb-05 10:10am V E N D O R L I S T Page 1
NAME ADDRESS
------------------------------------------------------------------------------
AMERICAN BAKERIES N. 56 ST
NFSMEAL,One TAMPA, FL 33618
000-0000
AMERICAN HOSPITAL SUPPLY W. 34 ST
NFSMEAL,One TAMPA, FL 33161
000-0000
ARCHWAY E. 13 AVE
NFSMEAL,One BRANDON, FL 33567
000-0000
B & R N. BIRD ST
NFSMEAL,One ST PETE , FL 45623
000-0000
BREAD CONTRACT
CFS CONTINENTAL W. BURGER DR
SALLY HOUSEN NEW PORT RICHIE, FL 22345
000-0000
DANISH BAKERY DOWN ST
NFSMEAL,One CLEARWATER, FL 43389
000-0000
DEPOT
DIETARY SPECIALITIES SUNSET
NFSMEAL,One SARASOTA, FL 45200
000-0000
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
58
XM Menu Cycle Management [FHPRCM]
CD Menu Cycle Effective Dates [FHPRC2]
CE Enter/Edit Menu Cycle [FHPRC1]
CL List Menu Cycle [FHPRC8]
CQ Menu Cycle Query [FHPRC3]
CR Input Recipe Menu [FHPRC14]
DM Display Meal Analysis [FHPRC13]
DP Print Daily Diet Menus [FHPRC11]
HE Enter/Edit Holiday Meals [FHPRC5]
ME Enter/Edit Meals [FHPRC4]
ML List Meal [FHPRC6]
MP Edit Meal Production Diets [FHPRC9]
WP Print Weekly Menu [FHPRC7]
WR Print Weekly Menu Blocks [FHPRC12]
Menu Cycle Management provides the ability to create multiple meals and menu cycles. Meals
are used in different patterns by creating different menu cycles or by creating special holiday
dates within a cycle. A holiday meal overrides a specified date in a normal cycle for that date
only. The cycle returns to normal after that date. Meals are created using established recipes,
recipe categories, service points, and production diets. Quantities produced for a meal are
manipulated by adjusting the production diet code string or service point table. Other
adjustments to the meal data provide food preference automation for the tray ticket program.
You can print lists of meals or menu cycles, as well as daily/weekly menus and menu blocks.
Once nutrients are entered in the RECIPE and INGREDIENT files, automated meal or
daily/weekly menu analysis is possible.
Managing Menu Cycles
The Menu Cycle Management (XM) program is the final link in the creation of the Food
Management Program. You use three options in this section to create/build the data in the
MENU CYCLE file (#116), MEAL file (#116.1), and HOLIDAY MEALS file (#116.3). The
three options are Enter/Edit Meals (ME), Enter/Edit Menu Cycle (CE), and Enter/Edit Holiday
Meals (HE). Data is not shipped with these files, which means you must create meals, menu
cycles, and holiday meals.
When a field points to a file, it uses the data in that file for selections.
• Files listed to the left use data in the Menu Cycle Management Program files.
• Files listed to the right supply the data for fields in the Menu Cycle Management options.
• Files that are incomplete, you need to populate (create the needed data for them) before
beginning this section.
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Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
| 116 MENU CYCLE |
| DAY:BREAKF* |-> MEAL
| DAY:NOON MEAL |-> MEAL
| DAY:EVENIN* |-> MEAL
---------------------
---------------------
USER MENU (#112.62) | |
DAY N:MEAL NU:MEAL* .. (N )-> | 116.1 MEAL |
MENU CYCLE (#116.01) | |
DAY:BREAKFAST MEAL ... (N )-> | m RECIPE:RECIPE |-> RECIPE
DAY:NOON MEAL ........ (N )-> | RECIPE:CATEGORY |-> RECIPE CATEGORY
DAY:EVENING MEAL ..... (N )-> | m RECI:POPU:SERV* |-> SERVICE POINT
HOLIDAY MEALS (#116.3) | |
BREAKFAST MEAL ....... (N )-> | m RECI:RECI:RECI* |-> RECIPE CATEGORY
NOON MEAL ............ (N )-> | |
EVENING MEAL ......... (N )-> | |
---------------------
---------------------
| 116.3 HOLIDAY MEALS
| BREAKFAST MEAL |-> MEAL
| NOON MEAL |-> MEAL
| EVENING MEAL |-> MEAL
---------------------
• Daily menus for each day of a menu cycle are created by entering all recipes needed for a
meal and assigning production diet codes and popularity percentages to each recipe.
• Menu cycles are created by designating starting date, number of days in cycle, and specific
meal to be served for each day in the cycle.
• Holiday and/or special meals are created as regular meals, but are given a specific date and
meal to be served. The holiday meal feature automatically substitutes a holiday meal at the
proper time and all the production reports reflect it. The normal menu cycle resumes after the
holiday.
Once the MEAL and MENU CYCLE files are built, the Food Management Program is fully
operational. You can generate the reports required to run the food production units. You can
print the Daily Diet and Weekly Menus according to date and production diet. Energy Nutrient
Analysis of a meal, a day, or a week is formulated by the Input Recipe Menu (CR) option. You
can do analysis by production now. You can edit quantities and recipes that you added or
deleted, to provide a complete automated analysis for a meal, a day, or a week.
7. Create a meal worksheet for entering meals.
• Meal Name
• Recipe Names
• Production Diet Codes
• Service Points
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8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
List all recipes for the designated meal. Indicate in each production diet column whether or
not to serve the recipe to that production diet. Shorthand symbols are suggested on the
worksheet.
When entering production diet codes, it is helpful to enter them in the same sequence all the
time. This allows you to quickly review the code string for accuracy and completeness, and
makes data entry easier. After entry, all codes are reordered to the print order of the
production diets for easy reference.
Enter all meals before creating complete Menu Cycles and printing menus.
Once all meals are completely entered, print the Daily Diet Menu (DP). This menu can help
you quickly identify wrong or missing entries. Create a hard copy master file of menus for
easy reference. This is helpful if production problems occur.
If the Daily Diet Menu does not work, check to be sure that:
• The printer can print in compressed mode.
• The file pointer fields (those fields that use data in other files) are answered correctly:
i.e., print order.
• The Production Facilities (FE) option “FULL NAMES ON DAILY MENU?:” is
properly set.
Print the List Meal (ML) to check for notes on production problems. This allows you to
quickly check production codes and popularity percentages for each recipe.
Use the Holiday Meals (HE) option to create meals for one-time changes. This does not alter
the original menu cycle permanently and avoids the work of editing a cycle for one change
and remembering to go back and return to the original meals.
Because menu cycle effective dates can be entered far into the future it is best to review
Menu Cycle Effective Dates (CD) prior to an anticipated menu cycle change to verify
implementation date.
Add-On Meals – Create standard meals with items routinely served at certain meals. You
can easily add this grouping of food to other meals with minimal data entry.
Example
Standard Breakfast Meal
This meal includes recipes such as toast, margarine, jelly, milk, coffee, condiments, etc.
Each recipe has a production diet code string and popularity percentages. This meal is added
at the Add-On Meal prompt for all breakfast meals created. This Add-On feature eliminates
the need to enter each of these food items separately for every breakfast meal created.
The Add-On Meal concept is used to create new meals easily. An established meal is
renamed by entering the new name, bypassing the recipe prompt, and entering an existing
meal at the Add-On prompt. This new meal is edited for minor recipe changes. This method
greatly reduces data entry time.
The only file you need to modify in Menu Cycle Management is the MEAL file. The Recipe
Category field is in the MEAL file. This multiple allows you to characterize a recipe with a list
of different recipe categories. The field contains the production diets to which the category
applies.
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After installation, the field is populated with the DEFAULT CATEGORY field of the recipe in
the RECIPE file and the existing production diets in the MEAL file. You can modify each recipe
category and the production diets, as well as add the alternate and diabetic recipe categories,
ENTREE II, ENTREE I AND II DB-X, and associate the production diet codes with them. The
Diabetic exchanges only apply to tray tickets.
Steps to Follow
1.
2.
3.
4.
5.
Use the option Enter/Edit Meals (ME) to modify existing meals or create new meals.
Add additional Recipe Categories (if needed). Include alternate, different characterization,
and Diabetic categories.
Associate production diets to each.
Use the option List Meal (ML) to review for accuracy.
Review and modify.
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CD Menu Cycle Effective Dates [FHPRC2]
The Menu Cycle Effective Dates option is for viewing effective dates only. When selected, the
option displays all effective dates and menu cycle names. Be sure to check these dates, prior to
beginning any cycle.
Example
Effective Date Menu Cycle
1-May-02 SUMMER 02
3-May-02 SUMMER 02
6-Sep-02 FALL 02
24-Jul-05 ONE
14-Mar-99 SUMMER 02
5-Apr-99 SUMMER 02
6-Nov-00 FALL 2000
7-Nov-00 FALL 2000
2-Feb-01 WINTER 2001
Note: You should check Effective Dates periodically. In the absence of another
effective date for any of the cycles, the Fall cycle continues through
Winter, Summer and Fall 2004, 2005, and so on.
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CE Enter/Edit Menu Cycle [FHPRC1]
The Enter/Edit Menu Cycle option allows you to edit the data in the MENU CYCLE file (#116).
The file contains the names of menu cycles, the effective date each cycle begins, the number of
days in each cycle and the pre-established meals for breakfast, noon, and evening. Meals for each
day of a menu must be in the MEAL file (#116.1) (Enter/Edit Meals (ME) option) before you
can create a menu cycle..
Menu Cycle Name: The name must be 3-30 characters long and not starting with punctuation.
The menu name may be descriptive to identify when the cycle is used. Each facility should
determine menu cycle names to correspond with its own menu cycle system.
Examples
o Winter Cycle 05
o Spring/Summer Cycle II
o Cycle I
No. Days in Cycle: This is a required field and refers to the number of days that make up a
menu cycle. It must be a whole number, 1-365. Therefore, a menu cycle cannot be less than 1
day or more than 365 days in length.
Example
A four week menu cycle would have 28 entered in this field.
Effective Date: This date refers to the date that a menu cycle begins and is required. The menu
cycle continues to repeat until a new menu cycle with a new effective date occurs.
Day: This refers to the Day number in a menu cycle. The first day of a menu cycle should be
numbered 1, the second day should be numbered 2 and so on. The last day number in a menu
cycle should match the number of days in the menu cycle (see above, No. of Days in Cycle
field).
Meal fields: Breakfast Meal, Noon Meal, and Evening Meal fields are three required fields.
These fields use data in the MEAL file (#116.1). Use the same Meal names you entered in the
Enter/Edit Meals (ME) option. Enter the meal name that corresponds to the meal you want to
serve.
Example
BREAKFAST MEAL: CYI-WKI-SU-FRD EGG
Select MENU CYCLE NAME: WINTER CYCLE 05
Are you adding 'WINTER CYCLE 05' as a new MENU CYCLE (the 19TH)? Y (Yes)
MENU CYCLE NAME: WINTER CYCLE 05// <RET>
NAME: WINTER CYCLE 05// <RET>
NO. DAYS IN CYCLE: 31
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Select EFFECTIVE DATE: JAN 1 05 JAN 01, 2005
Are you adding ‘JAN 01, 2005’ as a new EFFECTIVE DATE (the 1st for this MENU CYCLE)?
Y (YES)
Select EFFECTIVE DATE: <RET>
Select DAY: 1
Are you adding '1' as a new DAY (the 1ST for this MENU CYCLE)? Y (Yes)
BREAKFAST MEAL: CYI
1 CYI-TRAY-BRK
2 CYI-TRAY-EVEN
3 CYI-TRAY-NOON
4 CYI-WK1-MON-BBQSHRIMP
5 CYI-WK1-TUE-LAMBCHOP
TYPE '^' TO STOP, OR
CHOOSE 1-5: 1
NOON MEAL: CYI-TRAY-NOON
EVENING MEAL: CYI-TRAY-EVEN
Select DAY: <RET>
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CL List Menu Cycle [FHPRC8]
The List Menu Cycle option allows you to print an 80-column report that lists all data entered
under the Enter/Edit Menu Cycle (CE) option, except the effective date; view effective dates
under the Menu Cycle Effective Dates (CD) option. This list is a quick reference for verifying
meals data for each day of the menu cycle. Meal names are shortened to 23 characters to allow
the list to print in 80-column format. You can send this report to a printer by entering a printer
name or bring it to the screen by pressing <RET>.
Select MENU CYCLE NAME: CYCLE I - 05
Select LIST Printer: HOME// <RET> HOME RIGHT MARGIN: 80// <RET>
3-Feb-05 11:00am M E N U C Y C L E Page 1
CYCLE 1
Day Breakfast Noon Evening
-------------------------------------------------------------------------------
1 WK1 BR SUN OMELET OJ WK1 BR SUN OMELET OJ WK1 BR SUN OMELET OJ
2 WK1 BR MON PANCK GJ WK1 BR MON PANCK GJ WK1 BR MON PANCK GJ
3 WK1 BR TUE EGG AJ WK1 BR TUE EGG AJ WK1 BR TUE EGG AJ
4 WK1 BR WED EGG OJ WK1 BR WED EGG OJ WK1 BR WED EGG OJ
5 WK1 BR THU FR OJ WK1 BR THU FR OJ WK1 BR THU FR OJ
6 WK1 BR FRI PAN AJ WK1 BR FRI PAN AJ WK1 BR FRI PAN AJ
7 WK1 BR SAT EGG HARD WK1 BR SAT EGG HARD WK1 BR SAT EGG HARD
8 WK2 BR SUN WOMELT GJ WK2 BR SUN WOMELT GJ WK2 BR SUN WOMELT GJ
9 WK2 BR MON BIS AJ WK2 BR MON BIS AJ WK2 BR MON BIS AJ
10 WK2 BR TUE FR OJ WK2 BR TUE FR OJ WK2 BR TUE FR OJ
11 WK2 BR WED EGG AJ WK2 BR WED EGG AJ WK2 BR WED EGG AJ
12 WK2 BR THR PK OJ WK2 BR THR PK OJ WK2 BR THR PK OJ
13 WK2 BR FRI FR OJ WK2 BR FRI FR OJ WK2 BR FRI FR OJ
14 WK2 BR SAT EGG AJ WK2 BR SAT EGG AJ WK2 BR SAT EGG AJ
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CQ Menu Cycle Query [FHPRC3]
The Menu Cycle Query option is used for viewing only. It allows you to quickly identify which
cycle, day, and meals were created for any given date, and can verify data is correctly entered.
Once a date is entered, the following displays: Menu Cycle Name, Cycle Day, and Meal Names
for Breakfast, Noon, and Evening.
Select Date:
Menu Cycle: Winter Cycle - 05
Cycle Day: 1
Breakfast Menu:CYI-WKI-SU-FRD EGG
Noon Menu: CYI-WKI-SU-RST BF
Evening Menu: CYI-WKI-SU-LASAGNA
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CR Input Recipe Menu [FHPRC14]
The Input Recipe Menu option allows you to create and edit a menu for the USER MENU file
(#112.6) that is used for meal analysis. A Recipe Menu covers seven days. Within each day,
there can be six meals entered with a list of recipes along with their portions for each meal.
Note: To view a list of choices, after a prompt enter ?? and press <RET>.
User Menu Name: Enter a name for a menu of up to 30 characters in length.
Day #: This is a required field. Enter a day number, 1-7, for the recipe menu.
Meal #: This is a required field. Enter a meal number, 1-6, for which food items are entered.
Meal: The selections for this field come from the MEAL file (#116.1) that you populated using
the Enter/Edit Meals option. This meal name is a collection of all recipes that are served at a
given breakfast, noon, or evening meal.
Production Diet: This is a required field. It uses data in the PRODUCTION DIET file (#116.2)
and refers to desired Production Diet to be printed.
Recipe: This field uses data in the RECIPE file (#114). All recipes for a meal should be in this
field. If a recipe is not pre-established in the RECIPE file (#114), it is not found and must be
entered under the Enter/Edit Recipes (RE) option before you enter in the meal.
After a portion is entered, you are prompted for more recipes until all for this meal are defined.
You are asked for the next meal number, and so on, until all meals for that Day # are defined.
You are asked for the next Day # and so on. After you finish each level, press <RET> to move
up to the next or to exit.
Select Day #: Press <RET> and the program lists all of the entries.
OK to Save the Menu: Enter Yes to save the menu and No to edit the menu.
Select USER MENU NAME: MYMENU 05
Are you adding 'MYMENU 05' as a new USER MENU? Y (Yes)
USER MENU NAME: MYMENU 05// <RET>
Select Day #: 1
Are you adding '1' as a new DAY NUMBER (the 1ST for this USER MENU)? Y (Yes)
Select Meal #: 1
Are you adding '1' as a new MEAL NUMBER (the 1ST for this DAY NUMBER)? Y (Yes)
Select Meal: CYI
1 CYI-TRAY-BRK
2 CYI-TRAY-EVEN
3 CYI-TRAY-NOON
4 CYI-WK1-MON-BBQSHRIMP
5 CYI-WK1-TUE-LAMBCHOP
TYPE '^' TO STOP, OR
CHOOSE 1-5: <RET>
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6 CYI-WKI-MON-FRD EGG
7 CYI-WKI-SUN-RST PORK
8 CYI-WKI-SUN-SCR EGG/DANISH
9 CYI-WKI-TUE-MEAT LOAF
10 CYI-WKI-TUE-PANCAKES
TYPE '^' TO STOP, OR
CHOOSE 1-10: 6
Select Production Diet: ?
Answer with PRODUCTION DIET NAME, or CODE
Do you want the entire PRODUCTION DIET List? Y (Yes)
Choose from:
87-130/CHOL REST
87-130/CHOL/DIAB
87-130/CHOL/HF
87-130/DIAB
87-130/HF
87-130/MECH-DYS
87-130/MOD BLAND
CHOL/DIAB
CHOLESTEROL RESTRICTED
CLEAR LIQUID
...
'^' TO STOP: ^
You may enter a new PRODUCTION DIET
NAME MUST BE 3-30 CHARACTERS, NOT NUMERIC OR STARTING WITH PUNCTUATION
Select Production Diet: REGULAR
Select Recipe: ??
BEEF RICE SOUP
BLAND CREAM OF PEA SOUP
BRANFLAKES 40%, IND
...
WHITE BREAD
WHOLE WHEAT BREAD
Select Recipe: WHOLE
1 WHOLE GRAIN CORN, FROZEN
2 WHOLE WHEAT BREAD
3 WHOLE WHEAT MEAL
CHOOSE 1-3: 2
Serving Portion: 1// 2
Select Recipe: WHITE BREAD
Serving Portion: 1// 0
Select Recipe: <RET>
Select Meal #: <RET>
Select Day #: <RET>
Day 1
Meal 1 RG CYI-WKI-MON-FRD EGG
Meal 2 RG WK1 MON SP SW STK
Meal 3 RG WK1 SU SP CUBAN SAND
MEAL # PROD DIET MEAL NAME
Okay to Save the Menu? YES// <RET>
...Storing Recipes and Food Nutrient
...Done
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DM Display Meal Analysis [FHPRC13]
The Display Meal Analysis option allows you to produce a nutrient analysis for a selected meal
from the MEAL file( #116).1 using the nutrient analysis of the recipes.
User Menu Name: Enter the name of the menu whose meals you want to analyze. User Menus
are built using the Input Recipe Menu (CR) option. You can edit the menu at the “Do you wish
to EDIT this menu?” prompt. Answer Yes or No.
RDA Category: Meals are analyzed for a specific RDA category of patient. Enter a category or
bypass the prompt.
Patient: If you want the analysis for a specific patient, enter the patient's name. A patient name
is not required.
Detailed Analysis: You can select a detailed nutritional analysis or a summary analysis. Enter
Yes or No.
Select USER MENU MANE: MYMENU 05
Do you wish to EDIT this menu? NO
Select RDA Category: <RET>
Select Patient (Name or SSN): <RET>
Do you wish a detailed analysis? Y// <RET>
The analysis requires a 132- column printer.
Print on DEVICE: HOME//(Printer name)
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DP Print Daily Diet Menus [FHPRC11]
The Print Daily Diet Menus option allows you to print a report of the regular diet, recipes,
portion size, and five modified diet menus for the day printed on one page. Additional modified
diets are printed on successive pages. This menu requires a 132-column paper and a printer
capable of producing 16 c.p.i. (compressed) print. If you try to use a printer that does not meet
these criteria, an error message displays, the menu overlaps, or data is cut off.
Data for Print Daily Diet Menus come from the following files:
• MENU CYCLE file (#116)
• PRODUCTION DIET file (#116.2)
• PRODUCTION FACILITY file (#119.71)
• RECIPE file (#114)
• RECIPE CATEGORY file (#114.1)
Before running this report, make sure the files are complete. If they are not, use their
corresponding options to enter and or edit the data:
• Enter/Edit Menu Cycle (CE)
• Enter/Edit Production Diets (PE)
• Enter/Edit Production Facilities (FE)
• Enter/Edit Recipes (RE)
• Enter/Edit Recipe Categories (CE)
A production facility can print this report, if the site has more than one area of production. If you
have more than one production facility, the first prompt in this option asks you to specify a
production facility. If there is only one production area, the first prompt asks you to select a date
to print.
There are two formats for this menu. One format prints full recipe names in every production
diet column. The second format prints full recipe names in the regular diet column and prints
corresponding numbers wherever the regular recipes are acceptable on a modified diet. Where
the regular recipes are not acceptable on a diet, the second format prints the full name of the diet
recipe. Choose your format in the Enter/Edit Production Facilities (FE) option at the “FULL
NAMES ON DAILY MENU?” prompt and store it in the PRODUCTION FACILITY file
(#119.71).
Recipe names or numbers print according to the Recipe Category print order designated in the
RECIPE CATEGORY file (114.1). Within the recipe category, recipes display alphabetically.
The content of the Daily Diet Menu is also a matter of choice. You can determine which
production diets display across the top of the menu and the order in which they display. Use the
Enter/Edit Production Diets (PE) option, enter “YES” or “NO” at the “PRINT ON DAILY
MENU?” prompt, and enter a number at the “PRINT ORDER” prompt.
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Example
A facility has 18 Production Diets. Sixteen (including regular) of these production diets have a
“YES” in the “PRINT ON DAILY MENU?” field in the PRODUCTION DIET (#116.2). Once
all meals are entered and a day is selected to be printed, 3 pages of a Daily Diet Menu, with the
16 Production Diets selected to be printed, are generated.
Production Facility: This field refers to the production facility that prepares the desired menu
to be printed. This prompt displays only if there is more than one Production Facility entered in
the PRODUCTION FACILITY file (#119.71) in the Nutrition Facilities (DF) program.
Date: This is a required field and refers to the date for which the daily menu is to be printed. If
there is only one production facility, this prompt displays first.
Select PRODUCTION FACILITY: MAIN KITCHEN
Select DATE: 2/1/05
This menu requires a 132-column compressed printer.
Select LIST Printer: HOME//(Printer name)
Note: No example of this report is provided, because of its size.
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HE Enter/Edit Holiday Meals [FHPRC5]
The Enter/Edit Holiday Meals option allows you to create a holiday (or special) meal and
temporarily substitute it into the everyday menu cycle without having to delete and reenter large
amounts of data. The HOLIDAY MEALS file #116.3 contains a list of meals for a holiday,
special occasion or one time meal change.
A holiday meal with its recipes must first be pre-established using the Enter/Edit Meals (ME)
option. Once entered, the holiday meal is then given the date of the holiday. The program
automatically inserts the holiday meal into the menu cycle on that date. After the holiday the
everyday menu cycle automatically returns to normal. This option is also useful when meal
changes are required due to shortages or excesses of ingredients, deletion of high cost
meat/entrees, or equipment breakdowns.
Holiday Meal Date: This entry refers to the date of the holiday or special event (meal change).
Holiday Meal Name: This is a required field and the name is 1-30 characters, not starting with
punctuation. For ease of identification, the Holiday Meal Name should be descriptive of when
the holiday or special event meal is served.
Examples
o Halloween 03
o Veterans Day-04-E
Meal: Breakfast Meal, Noon Meal, and Evening Meal fields are the choices for when the
holiday meal is served. The meals must be from the MEAL file. If a Holiday Meal is not entered
at any of the Meal prompts, no menu substitution occurs and the usual meal for the day is served.
Select HOLIDAY MEALS DATE: 1-1-05 JAN 01, 2005
DATE: JAN 01,2005// <RET>
HOLIDAY NAME: NEW YEARS 05
BREAKFAST MEAL: <RET>
NOON MEAL: NEW YEARS 05-NOON
EVENING MEAL: <RET>
Note: Meal Fields (B, N, E,) are not required entries. If no meals are entered, the
normal meals for the menu cycle display as usual. You must enter a meal
name for a substitution to occur.
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ME Enter/Edit Meals [FHPRC4]
The Enter/Edit Meals option allows you to create a meal by giving it a specific identification
(meal name) and by entering all recipes contained in that meal. The MEAL file #116.1 contains
separate listings of all recipes for each meal of a menu cycle. The meal is stored and retrieved by
using the meal name. A meal is like a block of recipes that you review, change or move from one
day to another at any time.
Each recipe within a meal is assigned a string of production diet codes. Production diets and
codes must be pre-established using the Enter/Edit Production Diets (PE) option before creating
meals in the MEAL file. These production diet codes represent the diets that receive these
recipes. This coding of recipes results in appropriate daily/weekly diet menus and production
reports. Once a meal is entered, it is stored indefinitely, unless deliberately deleted from the file.
Meal Name: The Meal Name may be 3-30 characters, not starting with punctuation. The name
selected should reflect the meal to make future reference easier. You can use cycle, week, day,
meal and first choice food item, e.g., CYI WK1 SU LU SWISS STK (Cycle I Week 1 Sunday
Lunch Swiss Steak) to identify the meal.
If the same meal is used more than once in a cycle(s), you cannot use specifics in the meal name.
Example
The Swiss Steak meal is in Week 1 of Cycle 1, as well as Week 3 of Cycle 2, so the name of
the meal is SWISS STEAK and is entered twice in the cycle without reference to the week or
cycle.
Recipe: Recipes in this multiple field must be from the RECIPE file. All recipes for a meal
should be in this field. If a recipe is not in the RECIPE file, it is not found and must be entered
using the Enter/Edit Recipes (RE) option before entering this recipe for the meal.
All recipes entered in this field are listed on all meal production reports and menus. As all
ingredients are listed on production reports, this may be desirable for issuing items from stock
and for projected usage. However, it may be undesirable for printing daily and weekly menus
because all recipes are listed and menus can become long and cumbersome. (If Tray Tickets are
used, you must enter and code all recipes for each meal for accurate meal lists per patient.)
Evaluate the facility's needs and practices to decide if you need to list all food items (recipes)
served in a meal on all documents for that meal.
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Examples of why not to enter all recipes in a meal:
o Items delivered only once daily, e.g., bulk coffee or bulk milk to a cafeteria.
o Items issued to a trayline on a par stock basis, e.g., crackers, supplements.
o Items you need but are not on the menu, e.g., “plain” meat or other food preference items.
o Tray Tickets are not used.
Frequently-used items like bread, beverages, and condiments can be combined in an “Add-On”
meal to minimize data entry.
Service Point: This field uses the service points from the SERVICE POINT file. It allows you
to assign each recipe (one for each recipe) a popularity percentage specific to a service point. A
service point may be either tray or cafeteria service, but not both. This concept is used to
accommodate different patient preferences at different service points. The percentages are
estimates and you may need to adjust them as populations vary. If no service points are
designated, the Popularity % prompt does not display. The popularity percentages entered with
the production diet codes are assumed for all service points.
Popularity %: This field displays when you enter a specific Service Point. You enter an
estimated percentage between 0 and 120% for a recipe at a specified service point. This is the
estimated percentage of servings of the recipe needed for this service point. It is applied to all
production diet codes in the string without designated percentages.
Example
A hospital has 3 different service points: tray service, cafeteria service, and a nursing home
with tray service. Approximately 30% of the hospital patients on selective menu tray service
select chocolate cake for dessert, 60% of the patients in the cafeteria select chocolate cake, and
03% of the nursing home patients select chocolate cake.
The popularity percentages for chocolate cake are:
• Hospital Tray Service 30%
• Hospital Cafeteria Service 60%
• Nursing Home Tray Service 03%
This popularity percentage field can also be useful in non-select menu settings to provide
different recipe items to the same production diets and different service points.
Example
Tossed Salad Gelatin Salad
Hospital Tray Service: No entry = 100% 0%
Hospital Cafeteria Service: No entry = 100% 0%
Nursing Home Tray Service: No entry = 100% 0%
In this example, the Nursing Home Tray Service is getting gelatin salad. The other service points
are getting tossed salad.
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Production Diets: The Production Diets field is a required entry. For every recipe entered when
building a meal, you must assign an associated production diet code (or string of codes). This
string of production diet codes is the key that lets the program know which production diets
receive a particular recipe.
• The code string for each production diet code must be separated by a single space.
• The field is limited to 200 characters; production diet names with greater than 200 characters
are not stored.
• To view all production diets, enter ALL+.
• To edit Production Diets when using ALL+, reenter the same recipe name at the next "Select
RECIPE" prompt.
• Percentages are entered to a maximum of one decimal point.
Example
On the menu for a lunch meal, Diet Swiss Steak is given to these production diets:
o Low Sodium (LS)
o Cardiac (CD)
o Calorie (CA)
o Calorie Sodium (CS)
The string of production diet codes that are entered for the Diet Swiss Steak recipe are as
follows: LS CD CA CS (each separated by a single space).
Percentages for each production diet are entered for each meal service type (T or C). This allows
facilities to have different percentages of a production diet for different meal service types. The
format for entering these percentages is the production diet code followed by a semicolon
followed by meal service type and the percent (a number from 0-999) with no spaces.
Note: Each Service Point has only one meal service type. Thus, percentages
entered with a “T” only apply to Tray Service Points and percentages
entered with a “C” only apply to Cafeteria Service Points.
Each production diet code and percent must be separated from any other production diet code by
a space. Production diets listed without specified percentages are assumed 100% of the census
for both meal service types.
Example
o Diet Swiss Steak LS CD CA;T50 CS;T50;C10
o Production Diets: LS (Low Sodium) and CD (Cardiac). All (100%) LS and CD
production diets are served Diet Swiss Steak, no matter if the food is served from a
Trayline or Cafeteria Service Point.
o Production Diet: CA (Calorie). Fifty percent of the CA production diets served from the
trayline will receive the Diet Swiss Steak. All (100%) of the CA production diets served
from the Cafeteria will receive the Diet Swiss Steak.
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76
o Production Diet: CS (Calorie Sodium). Fifty percent of the CS production diets served
from the Trayline and 10% of the CS production diets served from the Cafeteria will
receive the Diet Swiss Steak.
If a production diet code is entered with no percentages, the program reverts to the service point
percentages. If there are no service point percentages, the program assumes 100% for that
production diet. This is true for each production diet in the code string.
Use Edit Meal Production Diets or this option to edit the code string, such as to delete the few
codes that do not apply or to add T or C percentages as needed. To edit under this field use the
VA FileMan convention of “Replace... With”. Use only a minus sign (-) for non-sequential
editing under the MP Edit Meal Production Diets option.
Note: When the majority of production diets apply for a recipe, enter “ALL+”.
All production diets, single-spaced and without any T or C percentages, are
added to the recipe.
Recipe Category: This field uses recipe categories from the RECIPE CATEGORY file. Enter
the different recipe categories that may characterize this recipe, such as, appetizer, soup, entree.
Your first entry should be the category from the previous entry and the PRODUCTION DIET
are added with it.
Refer to the Enter/Edit Recipe Categories option in the Recipe Management (XR) program for
further explanation. A recipe may be a potato in one meal and a salad recipe in another meal.
Recipe categories play an important role in item substitution for food preferences on the Tray
Ticket program. See Print Tray Ticket for further explanation.
Add-On Meal: This field allows you to add on an entire pre-established list of recipes to this
meal. It is a quick way to create new meals that may have only two or three recipes that differ
from an already created meal. This allows changes to an existing meal without losing it from the
file. Once renamed, the meal is edited for the few differing recipes. If a recipe is already entered
for the meal, the screen displays the recipe name and indicates it already exists for the meal. The
original entry remains intact; the Add-On entry does not change the first recipe.
Select MEAL NAME: CYI-05-MON-SP
Are you adding 'CYI-05-MON-SP' as a new MEAL (the 32ND)? Y (Yes)
MEAL NAME: CYI-05-MON-SP// <RET>
NAME: CYI-05-MON-SP// <RET>
Select RECIPE: BEEF
1 BEEF BARLEY SOUP
2 BEEF CUBES AU JUS
3 BEEF NOODLE SOUP
4 BEEF PATTIE, FROZEN, IND
5 BEEF RICE SOUP
TYPE '^' TO STOP, OR
CHOOSE 1-5: 5
Are you adding 'BEEF RICE SOUP' as a new RECIPE (the 1ST for this MEAL)? Y (Yes)
February 2005 Nutrition and Food Service
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Select SERVICE POINT: <RET>
PRODUCTION DIETS: ALL+
CATEGORY: SOUP// <RET>
1 SOUP
2 SOUP II
CHOOSE 1-2: 1
Select RECIPE CATEGORY: SOUP
1 SOUP
2 SOUP II
CHOOSE 1-2: 1
PRODUCTION DIETS: HP RG DB ME FL
CL PU HP D1 D2//
Select RECIPE CATEGORY: APPETIZER
PRODUCTION DIETS: CA
Select RECIPE CATEGORY: <RET>
Select RECIPE: BEEF RICE SOUP
...OK? Yes// N (No)
1 BEEF BARLEY SOUP
2 BEEF CUBES AU JUS
3 BEEF NOODLE SOUP
4 BEEF PATTIE, FROZEN, IND
5 BEEF STROGANOFF
TYPE '^' TO STOP, OR
CHOOSE 1-5: 5
Are you adding 'BEEF STROGANOFF' as a new RECIPE (the 2ND for this MEAL)? Y
(Yes)
Select SERVICE POINT: <RET>
PRODUCTION DIETS: RG CL FL HP ME
CATEGORY: ENTREE I// <RET>
1 ENTREE I
2 ENTREE II
3 ENTREE III
CHOOSE 1-3: 2
Select RECIPE CATEGORY: ENTREE I
1 ENTREE I
2 ENTREE II
3 ENTREE III
CHOOSE 1-3: 2
PRODUCTION DIETS: RG CL FL HP//
Select RECIPE CATEGORY: <RET>
Select RECIPE: PUR
1 PUREE MONGOL SOUP
2 PUREED APRICOTS
3 PUREED ASPARAGUS
4 PUREED BEEF
5 PUREED BEETS
TYPE '^' TO STOP, OR
CHOOSE 1-5: 4
Are you adding 'PUREED BEEF' as a new RECIPE (the 3RD for this MEAL)? Y
(Yes)
Select SERVICE POINT: HOSPITAL TL
SERVICE POINT: HOSPITAL TL// <RET>
POPULARITY %: 15// <RET>
Select SERVICE POINT: <RET>
PRODUCTION DIETS: PU
CATEGORY: ENTREE I// <RET>
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1 ENTREE I
2 ENTREE II
3 ENTREE III
CHOOSE 1-3: 2
Select RECIPE CATEGORY: ENTREE I
1 ENTREE I
2 ENTREE II
3 ENTREE III
CHOOSE 1-3: 2
PRODUCTION DIETS: PU//
Select RECIPE CATEGORY: <RET>
Select RECIPE: <RET>
Select ADD-ON Meal:
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 79
ML List Meal [FHPRC6]
The List Meal option is an 80-column report that lists all recipes and their categories and
associated production diet codes for any selected meal.
Select MEAL NAME: 94 MLK FE
Select Listing Device: HOME// <RET> HOME RIGHT MARGIN: 80// <RET>
Meal: 94 MLK FE
Recipe Cat. Production Diets
CHICKEN BROTH - 6 OZ SO1 CL
SPLIT PEA SOUP, CND SO1 ME;T50
STR CREAM OF GREEN PEA SOUP SO1 PU FL
COLD LUNCH MEAT SANDWICH EE1 SR;T10
GRILLED CHEESE SANDWICH EE1 SR;T10
LS MEATLOAF EE1 DD DI
MEATLOAF EE1 RG HP;T150 HF MS NF CH NC HD DB;T135
ND;T135 CD;T135 ED;T135 FD;T135 N3;T135
N2;T135 N4;T135 LP EC ME NM
PIZZA EE1 SR;T10
PUREED MEATLOAF EE1 PU
SPEC MEATLOAF EE1 AR MB GB
BROWN GRAVY SGG RG HP HF MS NF CH NC HD DB ND CD ED FD N3
N2 N4 LP AR EC ME NM MB GB PU SE DE
LS BROWN GRAVY SGG DD DI
BAKED POTATO PS1 HF NF HD FD;T110
DUCHESS POTATOES PS1 RG HP MS DB;T110 ND;T110 ED;T110 N3 AR EC
ME NM MB GB PU DP SR SE SD DE
LS DUCHESS POTATOES PS1 DD DI
MACARONI, PLAIN PS1 DD;T50 DI;T50
MASHED POTATOES PS1 CH NC CD N2 N4 LP
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MP Edit Meal Production Diets [FHPRC9]
The Edit Meal Production Diets option allows you to alter production diet codes and popularity
percentages in pre-established meals. Production diet codes are added or deleted and/or
popularity percentages are modified for any recipe in a meal without having to retype the entire
production diet code string. This option is useful when a facility decides to add or delete a
production diet after the MEAL file is populated. Codes no longer have to be adjacent to each
other to be deleted.
Meal Name: Only meals created under Enter/Edit Meals (ME) of the MEAL file are entered in
this field.
Recipe: Only recipes entered for the selected meal through the Enter/Edit Meals (ME) option
may be entered in this field.
Action: You can take three actions on the production diet code string without re-typing the
entire string. However, each action must be entered separately.
1.
2.
3.
Add – Enter a plus “+” sign in front of the production diet code.
Example
+MS – Multiple production diet codes are added at one time provided a space is placed
between codes: Example: +MS HF DB.
Delete – Enter a minus “-” sign in front of the production diet code.
Example
-RG – Multiple Production Diet Codes are deleted at one time. They must be separated by a
space, but do not need to be in sequential order.
Example
- HF DB RG
Modify Popularity Percentages – Enter the production diet code and the new percentage.
Example
HP;C50 – Only one production diet can be modified at a time.
Whenever any one of these actions is used, the program checks that the action can be taken and
displays an OK. If you cannot perform an entered action, the program beeps and displays the
reason.
Example
Action: -RG
“Beep!” RG Not a valid Production Diet code!
Note: The program may not accept a long string of additions. Always check the
display of the production diet code string that all additions are accepted.
Select MEAL NAME: WK
1 WK1 FRI LU CH SP
2 WK1 MON SP SW STK
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 81
3 WK1 SU LU RST BEEF
4 WK1 SU SP CUBAN SAND
5 WK1-CYI-1
TYPE '^' TO STOP, OR
CHOOSE 1-5: 2
Select RECIPE: BREADED PORK STEAK
Select RECIPE CATEGORY: ENTREE
Enter + to add (example: +RG;C50)
Enter -Production Diet to delete
(example: -RG)
Enter new code to modify
(example: LS;C30)
Production Diets: CL
Action: +RG FL ME HP ok
Production Diets: HP RG ME FL CL
Action: <RET>
Select RECIPE: APPLE JELLY DIET, IND
Select RECIPE CATEGORY: DESSERT
Enter + to add (example: +RG;C50)
Enter -Production Diet to delete (example: -RG)
Enter new code to modify (example: LS;C30)
Production Diets: RG
Action: +ME CL FL HP LS PU
LS Not a valid Production Diet code!
Production Diets: HP RG ME FL CL PU
Action: +ND ok
Production Diets: HP RG ND ME FL CL PU
Action: <RET>
Select RECIPE: <RET>
Select MEAL NAME:
Nutrition and Food Service February 2005
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WP Print Weekly Menu [FHPRC7]
The Print Weekly Menu option allows you to print a Weekly Menu report for any specified
production diet or all production diets. When ALL is selected, the production diets print
according to the print order specified in the PRODUCTION DIET file (Enter/Edit Production
Diets (PE) option). One production diet is printed per page; however, if a production diet such as
the Regular Diet contains numerous recipe names, the menu continues on a second page. This
report requires a 132-column paper and a printing device that is capable of producing (16 c.p.i.)
compressed print.
Recipe names print according to recipe category print order as specified in the RECIPE
CATEGORY file #114.1. Within recipe categories, the recipes print in alphabetical order.
This report is useful for verifying the accuracy of the menus and for menu revisions. Because
each production diet is printed separately, this weekly menu readily identifies frequency of items
on modified diets. In facilities that display menus in long term care areas or in dining rooms, the
weekly menu are posted to inform patients of the current meals. This report is not a usable
document, unless an entire week of menus is entered into the MENU CYCLE file using the
Enter/Edit Menu Cycle (CE) option.
Production Diet: This field uses data from the PRODUCTION DIET file and refers to the
Production Diet to print. You can select all production diets. Enter a production diet name, code,
or ALL.
Sunday Date: This is a required field. Sunday is the first day that prints on the weekly menus.
Enter the date of the Sunday for the requested week. The entire menu for the week prints
beginning with that date.
Select PRODUCTION DIET (or ALL): REGULAR
Select SUNDAY Date: 3/5/05
The menu requires a 132 column compressed printer.
Select LIST Printer: HOME// (Printer name)
Note: No example of this report is provided, because of its size.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 83
WR Print Weekly Menu Blocks [FHPRC12]
The Print Weekly Menu Blocks option allows you to print a cycle of weekly menus for any
Recipe Category of any specified Production Diet or all Production Diets. It prints all recipe
names in the order specified by the meal print order for the Recipe Category.
It prints by recipe category and production diets in weekly sequence. This list is very useful in
identifying the number of times a particular recipe is used in a menu cycle. Usually, a four-week
cycle menu of one recipe category for one production diet prints on one sheet. You can print all
production diets at one time. The list prints the cycle menu for the designated recipe category for
each production diet in the print order established in the PRODUCTION DIET file. Recipes
within each category print in alphabetical order.
Production Diet: This is a required field.
Sunday Date: This is a required field. Enter the date of the Sunday that begins the cycle.
This report requires a 132-column paper and a printing device that is capable
of producing compressed (16 c.p.i.) print.
Select RECIPE CATEGORY: ENTREE
Select PRODUCTION DIET (or ALL): REGULAR
Select SUNDAY Date: 3/5/05
Select LIST Printer: HOME// (Printer name)
Note: No example of this report is provided, because of its size.
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84
XP Production Management [FHPROM]
DP List Production Diet Percentages [FHPRF4]
OE Enter/Edit Other Meals [FHPRF5]
OL List Other Meals [FHPRF6]
PE Enter/Edit Production Diets [FHPRO3]
PL List Production Diets [FHPRO4]
PP Enter/Edit Production Diet Percentages [FHPRF1]
SL List Production/Service/Communication Facilities [FHPRO10]
TM Tray Tickets/Diet Cards Management… [FHMTKMM]
WL List Nutrition Locations [FHPRO6]
Production Management controls quantities produced in the Food Management program as
defined by the Diet Order program. Diet orders, food preferences, and information contained in
the INGREDIENT file, help generate a forecasting tool that allows the manager to anticipate, by
percentage of total census, the type and quantity of various production diets, which will be
needed by any selected service point. These percentages along with the specific additional meals
required for outpatients, volunteers, students, and residents help to better define the production
needs of the facility.
Managing Production
Information in the DIET PATTERNS file that supports this section allows you to enter the
standard meal patterns for all diets and combinations of diets used at a facility.
• Each pattern has an associated production diet and groupings of recipe categories defined by
meal.
• Each pattern may also have associated standing orders specific to any or all meals and an
associated supplemental feeding menu.
• All associated standing orders and the associated supplemental feeding menu automatically
go into effect whenever a patient diet order matches the designated diet pattern.
The diet card generated from these patterns lists all patient identification as shown on the diet
order label, any patient allergies, all recipe categories defined for each meal and standing orders
or food preferences associated with the diet pattern and this patient. The tray ticket generated
displays the same patient identification and allergy data, but lists specific food items (recipes) to
be served to the patient based on the meal, diet pattern, and food preferences. Substitutions for
food dislikes are automatic if alternate choices for a category are entered for that meal. This
section generates lists of all data entered into the production files.
The Production Management Program consists of four file building options with list capabilities
that you use as integral parts of the Food Management Program.
• Enter/Edit Production Diets - PRODUCTION DIET file #116.2
• Enter/Edit Recipe Categories - RECIPE CATEGORY file #114.1
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 85
• Enter/Edit Diet Patterns - DIET PATTERNS file #111.1
• Enter/Edit Meals - MEAL file #116.1
Production diets are diets (as ordered) grouped by the way the food is produced and is served.
You build two tables: Production Diet Percentages and Other Meals to enhance the reports
generated by the Food Management Program.
Production Diet Percentages: This is the percentage of the total census for each production diet
for each delivery point each day.
Other Meals: This is the average number of meals served to anyone other than inpatients by
production diet, delivery point, and day of week.
There is a relationship between the four major files of the Production Management program and
other Nutrition and Food Service files.
Note: The files pointed to, need to contain data before you edit the four files in
Production Management.
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
| 111.1 DIET PATTERNS
| DIET1 |-> DIETS
| DIET2 |-> DIETS
| DIET3 |-> DIETS
| DIET4 |-> DIETS
| DIET5 |-> DIETS
| PRODUCTION DIET |-> PRODUCTION DI*
| ASSOCIATED SF * |-> SUPPLEMENTAL
| m ASSOCI:ASSOCI* |-> STANDING ORDE*
| m BREAKF:BREAKF* |-> RECIPE CATEGO*
| m NOON M:NOON M* |-> RECIPE CATEGO*
| m EVENIN:EVENIN* |-> RECIPE CATEGO*
| m ASSOCI:ASSOCI* |-> STANDING ORDE*
| m ASSOCI:ASSOCI* |-> STANDING ORDE*
---------------------
---------------------
DIET PATTERNS (#111.115) | |
BREAKFAST MODIFICATIONS (N C )-> | 114.1 RECIPE CATEGORY
NOON MODIFICATIONS ... (N C )-> | |
EVENING MODIFICATIONS (N C )-> | |
RECIPE (#114) | |
DEFAULT CATEGORY ..... (N )-> | |
MEAL (#116.11) | |
RECIPE:CATEGORY ...... (N )-> | |
---------------------
---------------------
USER MENU (#112.62) | |
DAY N:MEAL NU:MEAL* .. (N )-> | 116.1 MEAL |
MENU CYCLE (#116.01) | |
DAY:BREAKFAST MEAL ... (N )-> | m RECIPE:RECIPE |-> RECIPE
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DAY:NOON MEAL ........ (N )-> | RECIPE:CATEGORY |-> RECIPE CATEGO*
DAY:EVENING MEAL ..... (N )-> | m RECI:POPU:SERV* |-> SERVICE POINT
HOLIDAY MEALS (#116.3) | |
BREAKFAST MEAL ....... (N )-> | m RECI:RECI:RECI* |-> RECIPE CATEGORY
NOON MEAL ............ (N )-> | |
EVENING MEAL ......... (N )-> | |
---------------------
---------------------
DIETS (#111) | |
PRODUCTION DIET ...... (N )-> | 116.2 PRODUCTION DIET
DIET PATTERNS (#111.1) | |
PRODUCTION DIET ...... (N )-> | m SINGUL:SINGUL* |-> PRODUCTION DI*
USER MENU (#112.62) | |
DAY N:MEAL NU:PRODUCT* (N L)-> | |
NUTRITION PERSON (#115.02) | |
ADMIS:DIET:PRODUCT* .. (N )-> | |
PRODUCTION DIET (#116.211) | |
SINGULAR PRODUCTION DI* (N C )-> | |
SERVICE POINT (#119.721) | |
ADDITIONA:ADD. MEALS * (N C )-> | |
PRODUCTIO:FORECAST % * (N C )-> | |
---------------------
• Before creating production diets, review existing production tallies at the facility and
determine which diets and/or combination diets are most important for food production
purposes. By doing this, you can limit the number of production diets you need and thus
lessen the time required to build the MEAL file.
• The “NPO” and “No Order” percentages on the Diet Census are automatically calculated by
the program. If these categories were ignored, the production diet percentages would be
falsely elevated and could result in excess food production. The “NPO” and “No Order”
percentages may not match the “Not Eating” category on the Production Diet Percentages
Table. This may result from rounding or padding percentages. Remember, the “Not Eating”
category is figured by the computer as the difference of the production diet percentages (for
that day and service point) total sum subtracted from 100%.
• When determining the figures to be entered in the Other Meals Table, you can refer to the
data compiled for the Additional Meals (AR) report.
If combination diets exist in the DIETS file and the census projections are inaccurate, it may be
necessary to completely revise the DIETS file, eliminating the combinations.
February 2005 Nutrition and Food Service
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Production Reports [FHADM]
The Production Reports menu allows access to all lists and reports used for production by first
line supervisors, diet office personnel, and the ingredient control person.
Supplemental Feeding labels and consolidated listings are printed by Supplemental Feeding site
or selected Nutrition location, including outpatient locations.
BW Print Bulk Feedings/Cost Report [FHNO10]
DP Print Daily Diet Menus [FHPRC11]
FM Forecasting… [FHPRFM]
LA Run SF Labels/Consolid Ingredient List [FHNO2]
MR Meal Production Reports [FHPRO5]
PU Projected Usage [FHPRR1]
RP Print Adjusted Recipe [FHREC2]
SL Print Standing Orders Labels [FHSP8]
SO Tabulate Standing Orders [FHSP5]
SP Consolidate Standing Orders [FHSP7]
TP Tabulate Patient Meal Preferences [FHSEL5]
TR Print Tabulated Recipe List [FHMTKTR]
WL Ward Supplemental Feeding Lists [FHN03]
WP Print Weekly Menu [FHPRC7]
WR Print Weekly Menu Blocks [FHPRC12]
Food Production [FHPRO]
The Food Production menu provides access to all frequently used production options and reports.
It is intended for Nutrition users who need to access all recipe and menu functions plus run
routine reports and lists. Suggested users are Food Production and Service Chiefs, Supervisory
Cook Foremen or other supervisory Nutrition users in need of this information.
PR Production Reports [FHADM]
XM Menu Cycle Management [FHPRCM]
XR Recipe Management [FHRECM]
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DP List Production Diet Percentages [FHPRF4]
The List Production Diet Percentages option is an 80-column report that produces a table for
each delivery/service point and shows each production diet and its percentage by day of the
week. It can also show a percentage for “Not Eating”. For each production diet, a percentage, 0-
110 is permitted. There is no minimum or maximum total for all production diets. If the total
percentage is less than 100%, the difference is shown as “Not Eating”. If the total is greater than
100%, there is no percentage for “Not Eating”.
Enter a Service Point or All and printer name. To print the report to the screen, accept the printer
defaults.
Select SERVICE POINT (or ALL): T200
Select LIST Printer: HOME// <RET> HOME RIGHT MARGIN: 80// <RET>
P R O D U C T I O N D I E T P E R C E N T A G E S
T200
9-Mar-05 2:41pm
Diet Sun Mon Tue Wed Thu Fri Sat
REGULAR 22.5 22.5 20.0 20.0 20.0 22.5 22.5
HPHC 3.0 3.0 3.0 3.0 3.0 3.0 3.0
HIGH FIBER 0.5 0.5 0.5 0.5 0.5 0.5 0.5
MODERATE SODIUM (87 -13 3.0 3.0 3.0 3.0 3.0 3.0 3.0
CHOLESTEROL RESTRICTED 1.0 1.0 1.0 1.0 1.0 1.0 1.0
87/CHOL 8.0 8.0 8.0 8.0 8.0 8.0 8.0
CARDIAC (87NA,LOCHOL,HI 4.0 4.0 4.0 4.0 4.0 4.0 4.0
DIABETIC/LO CAL 9.0 9.0 9.0 9.0 9.0 9.0 9.0
87/DIAB 3.0 3.0 3.0 3.0 3.0 3.0 3.0
CHOL/DIAB 0.5 0.5 0.5 0.5 0.5 0.5 0.5
DIAB/MECH 1.0 1.0 1.0 1.0 1.0 1.0 1.0
DIAB/HF 0.5 0.5 0.5 0.5 0.5 0.5 0.5
87/CHOL/DIAB 4.0 4.0 4.0 4.0 4.0 4.0 4.0
DIAL/DIAB 1.5 1.5 1.5 1.5 1.5 1.5 1.5
LOW PROTEIN 1.0 1.0 1.0 1.0 1.0 1.0 1.0
DIALYSIS/LOW NA (43-22) 3.0 3.0 3.0 3.0 3.0 3.0 3.0
ASPIRATION RISK REDUCTI 0.5 0.5 0.5 0.5 0.5 0.5 0.5
MECHANICAL/DYSPHAGIA 4.0 4.0 4.0 4.0 4.0 4.0 4.0
87/MECH-DYS 1.5 1.5 1.5 1.5 1.5 1.5 1.5
MODIFIED BLAND 1.0 1.0 1.0 1.0 1.0 1.0 1.0
GROUND MODIFIED BLAND 0.5 0.5 0.5 0.5 0.5 0.5 0.5
PUREED 4.0 4.0 4.0 4.0 4.0 4.0 4.0
FULL LIQUID 2.0 2.0 2.0 2.0 2.0 2.0 2.0
CLEAR LIQUID 3.0 3.0 4.0 4.0 4.0 3.0 3.0
STANDING ORDER 5.0 5.0 5.0 5.0 5.0 5.0 5.0
SELECT-REGULAR 10.0 10.0 10.0 10.0 10.0 10.0 10.0
Not Eating 3.0 3.0 4.5 4.5 4.5 3.0 3.0
Total Sum 100.0 100.0 100.0 100.0 100.0 100.0 100.0
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OE Enter/Edit Other Meals [FHPRF5]
The Enter/Edit Other Meals option allows you to create an information table (Other Meals) that
is associated with the SERVICE POINT file. The enter/edit process is similar to that of file
building. This Other Meals Table is created by each facility to account for meals served to
people other than inpatients, e.g., gratuitous, volunteer, O.D., paid meals. This option allows you
to assign an average number of meals to a service point by day, meal, and production diet type.
These numbers are automatically added into the designated production diet total on the
Forecasted Diet Census (FC) and/or Actual Diet Census (DC) of the Forecasting menu when the
Meal Production Reports (MR) under Production Reports menu are generated.
In this way, you account for the other meals in the production process and appropriate types and
quantities of meal items are planned for each service point. Entering additional meals in this
routine eliminates the need for the cooks to “pad” meals while producing the recipes.
Note: The number of meals entered, reflect constant numbers, not percentages of
Service Point census. Therefore, periodic audits of other meals served may
indicate a need to adjust these numbers.
Service Point Name: Enter one Service Point; each Service Point can have other meals
designated.
Add, Meals Production Diet: Enter one Production Diet. All Other Meals must be assigned to
production diets. You must enter each production diet.
ADD. <day of the week><meal>: Enter a whole number between 0 and 1000. The same prompt
sequence is used for each day of the week and each meal.
Select SERVICE POINT NAME: DR200
Select ADD. MEALS PRODUCTION DIET:
DIABETIC/LO CAL
ARE YOU ADDING ‘DIABETIC/LO CAL’ AS
A NEW ADDITIONAL MEALS (THE 1ST FOR THIS SERVICE POINT)? Y (YES)
ADD. SUNDAY BREAKFAST: 0
ADD. SUNDAY NOON: 0
ADD. SUNDAY EVENING: 0
ADD. MONDAY BREAKFAST: 10
ADD. MONDAY NOON: 10
ADD. MONDAY EVENING: 0
ADD. TUESDAY BREAKFAST: 10
ADD. TUESDAY NOON: 10
ADD. TUESDAY EVENING: 0
ADD. WEDNESDAY BREAKFAST: 10
ADD. WEDNESDAY NOON: 10
ADD. WEDNESDAY EVENING: 0
ADD. THURSDAY BREAKFAST: 20
ADD. THURSDAY NOON: 10
ADD. THURSDAY EVENING: 0
ADD. FRIDAY BREAKFAST: 10
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ADD. FRIDAY NOON: 10
ADD. FRIDAY EVENING: 0
ADD. SATURDAY BREAKFAST: 0
ADD. SATURDAY NOON: 0
ADD. SATURDAY EVENING: 0
Select ADD. MEALS PRODUCTION DIET:
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OL List Other Meals [FHPRF6]
The List Other Meals option is an 80-column report that lists all the data entered under the
Enter/Edit Other Meals (OE) option.
Enter a printer name or <RET> to bring the report to the screen.
Select LIST Printer: HOME// (Printer Name)
O T H E R M E A L S
9-Mar-05 2:42pm
DR200
Diet Meal Sun Mon Tue Wed Thu Fri Sat
REGULAR Brk 35 43 39 44 47 32 25
Noon 33 50 50 50 60 50 35
Even 20 31 36 35 35 31 22
DIABETIC/LO CAL Brk 10 10 10 20 10
Noon 10 10 10 10 10
Even
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PE Enter/Edit Production Diets [FHPRO3]
The Enter/Edit Production Diets option allows you to add and edit production diets. The
PRODUCTION DIET file #116.2 is created in Diet Order Entry as a requirement for the building
of data in the DIETS file #111. It provides a general estimate for food production based on the
diets ordered through Diet Order Entry.
You need to group diets ordered into specific production diets that best represent both the hot
and the cold foods to produce. The Enter/Edit Production Diets option allows for combination
production diets, i.e., Calorie Sodium, Cholesterol Sodium, Mechanical Diabetic Sodium. Diet
census now tallies diets that have more than one diet modification directly from Diet Order
Entry. This tally of production diets is used to link diet census to menus and recipes, so that food
is produced and distributed in appropriate quantities. Combination production diets are referred
to as “Combo” diets.
Production Diet Name: The Production Diets Name field (3-30 characters in length) should
represent the types of foods prepared at the facility. Although clinically there are numerous diet
combinations, the actual number of production diets or types of food prepared is more limited.
Production diets can represent from one to five diet modifications. When entering a “Combo”
production diet, the singular production diets must already be in the file. A facility should
consider establishing a “Combo” production diet when a diet with more than one modification
receives different hot and cold foods than the singular diet modifications that make up the
combination diet. A good guide for determining combination production diets is any tally sheet
presently used for manual production counts.
Examples
Diet Hot Food Served Cold Food Served
Sodium Roast Beef Cheese Cake
Calorie Ham Diet Peaches
*Calorie Sodium Roast Beef Diet Peaches
Mechanical Ground Ham Cheese Cake
**Mechanical Sodium Ground Roast Beef Cheese Cake
**Mechanical Calorie Sodium Ground Roast Beef Diet Peaches
*The “Calorie Sodium” combination diet does not receive the same hot and cold foods as
the singular diet modifications “Calorie” and “Sodium”; therefore, a combination
production diet of “Calorie Sodium” is established.
**These two combination diets also do not receive the same hot and cold foods as their
respective singular diets; therefore, these two combination diets are established as
production diets.
If these combination production diets are not established prior to the run of production reports,
inaccurate quantities of each of the foods to be served are listed resulting in over or under
production.
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When trying to determine which production diets are to be established, review
therapeutic/modified menus and census data. The number of production diets is not limited;
however, each of these diets will require input for every recipe in the MEAL file. A large
number of production diets increases the data entry time significantly. Also, if some diets occur
infrequently in very small numbers or vary in only one or two easily adjustable food items (i.e.,
milk, bread, condiments), it may not be worth the trouble of establishing a separate production
diet.
Code: This is a unique two-character code, which must be either two upper case letters or a
letter followed by a number. A code cannot be assigned to more than one Production Diet.
Determine a logical naming method so that the code is recognizable, i.e., LS for Low Sodium,
C4 for Calorie 4 gm Sodium. This code is used extensively in the Production summary.
# Days to Review: Enter the number of days after which a patient on this production diet should
be reviewed.
Cafeteria %: Each production diet may have a Cafeteria Percentage assigned to indicate the
usual number of patients on that production diet who eat in the cafeteria. Use this percentage
only in the forecasting process to determine, on any selected day, the number of portions of the
production diet served in the cafeteria. Enter any percentage up to 100%. If the facility does not
have cafeteria service or if you are not planning to forecast servings for the cafeteria, ignore this
field.
Print Order: The number assigned in this field to each production diet controls the order in
which production diets are listed on the diet census, forecast census and daily diet menu, from
low print orders to high.
This option enables the facility to determine how the reports display. Only a singular print order
is assigned. Therefore, production diets print in the same order on all reports. It is suggested,
when assigning numbers, that some be skipped to allow for future additions or adjustments to the
print order. Enter a number, 1-99, with no decimals.
Print On Daily Menu?: A “Y” (yes) or “N” (no) response is required for each production diet.
A positive response lists the Production Diet on the Daily Diet Menu printout.
Note: Only six production diets include the regular print on each page; however,
unlimited pages are allowed.
Is This A Combo Diet?: A “Y” (yes) or “N” (no) response is required for each production diet.
If the production diet has only one diet modification, i.e., “Sodium” or “Calorie”, an “N” is
entered. If the production diet has more than one diet modification, i.e., “Calorie Sodium” or
“Mechanical Sodium Calorie,” a “Y” is entered.
Answering Yes to this prompt, means the diet is a combination of other production diets (e.g.,
both low sodium and calorie restricted). Because all production diets in a combo must match the
default production diets of a clinical order, such combo production diets should have a tally order
less than any individual production diets contained in the combo.
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Select Singular Production Diets: This field only displays if “Y” is entered in the Combo Diet
field. This is an instance where a field points to/uses data in its own file. When this field
displays, select a singular, not a combo, production diet. All production diets with more than
one diet modification must consist of the singular production diets that make up the combination
diet. These singular production diets are already established in the PRODUCTION DIET file.
Therefore, all singular production diets are established before creating combination production
diets. A production diet can have a maximum of five singular production diets.
Example
Production Diet Name Singular Production Diets
Mech Sodium Calorie Mechanical Sodium Calorie
Tally Order: The tally order represents a priority numbering system and establishes the
sequence in which diets are tallied for the diet census. This was previously a function of Diet
Precedence, but it is now specific to the PRODUCTION DIET file. Diet Precedence still
functions as a numbering system that prevents the ordering of contradictory diets and determines
the label print order.
In Tally Order, each production diet is assigned a tally order number (1-99) that represents its
order of importance. The lowest number has the greatest priority and is tallied first. Each
Location ordered diet is tallied once for the production diet that has the lowest tally order
number, regardless of the number of diet modifications.
Example
A facility assigns the following tally orders to these production diets.
Production Diets Tally Number
Mech Calorie Sodium 5
Mech Sodium l0
Mechanical 40
The program tallies all Location ordered diets that have the combined “Mechanical Calorie
Sodium” modifications before it tallies diets that have “Mechanical Sodium” modifications. Also
the “Mechanical Sodium” combination is counted before a singular “Mechanical” diet.
When assigning tally numbers to production diets, it is recommended that you assign lower tally
numbers to production diets with the greatest number of diet modifications. This prevents
production diets with similar diet modifications are not tallied incorrectly. For example: If the
tally order for the above example was changed to “Mech Calorie Sodium” “l0” and “Mech
Sodium” “5” all the Mech Calorie Sodium diets would be counted only as “Mech Sodium”. The
Calorie modification would be ignored.
Inactive: If you answer Yes at this prompt, the diet is removed from selection lists.
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How the Program Searches and Tallies
A diet is ordered through Diet Order Entry. Production diet codes are assigned for each
modification, thereby creating a “string” of codes. That code string is stored with that diet order.
When an Actual Diet Census (DC) is requested, the program starts with the production diet with
the lowest tally order number. The program searches all diet orders for the order containing that
string, finds it, and counts it. That particular order is not counted again. The process starts all
over with the next lowest tally order number.
The process is the same whether the production diet is a single or a combo. For the combo
production diet, the program searches for the combination of codes that represents all the
different modifications.
The following is an example from a PRODUCTION DIET file that demonstrates the steps from
diet order to diet census.
Example
Tally (Singular) (Singular
Order Code Diet Combo Tallied Prod Diets Diet Codes)
5 SC Mech Sodium Calorie Y Mechanical ME
Sodium SO
Calorie CA
10 MS Mech Sodium Y Mechanical ME
Sodium SO
12 MC Mech Calorie Y Mechanical ME
Calorie CA
14 CS Calorie Sodium Y Calorie CA
Sodium SO
40 ME Mechanical N
50 SO Sodium N
55 CA Calorie N
70 HP High Protein N
Diets are ordered. The program assigns production diet codes for each order.
1800 ADA, 2g Na, Mech, Hi Pro = (CA SO ME HP)
2g Na, 1500 ADA = (SO CA)
2g Na, Mech = (SO ME)
The program starts with the production diet with the lowest tally number. Five (5) is the lowest
number in our example file.
Note: The two-letter code for the combo diet is not used. The program uses the
list of singular diet codes.
5 Mech Sodium Calorie = (ME SO CA)
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It searches for codes that are contained in the list of codes for the diet order. The 1800 ADA, 2g
Na, Mech, Hi Pro diet order is counted as a Mech Sodium Calorie. It is not counted again.
Note: The HP modification is ignored.
The program moves to the next lowest tally number.
10 Mech Sodium (ME SO)
5It searches for codes contained in the order, and counts it. It bypasses the 1800 ADA, 2g Na
Mech, Hi Pro because it was counted. It finds a match in the 2g Na, Mech and counts it as a
Mech Sodium.
It moves to the next tally number.
12 Mech Calorie (ME CA)
There are no orders.
It moves to the next tally number.
14 Calorie Sodium (CA SO)
It finds 2g Na; 1500 ADA and counts it as a Calorie Sodium.
The program presents the tally totals in the Actual Diet Census (DC) by production diet
according to printing order (not shown in the example).
PRODUCTION DIETS
Mech Sodium 1
Calorie Sodium 1
Mech Sodium Calorie 1
MODIFICATIONS
Hi Pro 1
The Actual Diet Census still includes a separate tally of minor modifications as determined by
diet precedence.
This separate minor modification tally has no effect on the above search and tally process. It is
presented as additional useful information. See also Diet Precedence under Enter/Edit Diets, Diet
Order Management.
When Combination Diets Pre-Exist in the DIETS File
For facilities that entered combination diets into the DIETS file, corresponding production diets
with two letter codes and appropriate tally orders are created. However, do not answer YES to
the “Combo” prompt. The program treats these diets as if they are singular production diets and
tallies them according to tally order. The search and tally procedure is less complex but the result
should be the same: an accurate diet census that reflects modified diets.
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The diet order program is designed to allow location users to order diets in any manner. In the
following example, two combination modified diets are put together to form a patient diet.
PRODUCTION
LOCATION ORDERS DIET CODE TALLY ORDER
1500 CAL ADA 2g Na DS 6
Mechanical Bland MB 3
This diet is tallied as a Mechanical Bland and the diabetic/sodium part is ignored. To avoid this,
a "Combo" production diet called "Mechanical Bland Diabetic Sodium" is created, consisting of
the two "single" diets 1500 CAL ADA 2g Na (code DS) and Mechanical Bland (Code MB). This
"Combo" diet has a code MS, tally order 1, and a "code string" DS MB. The program uses the
more complex search process as described previously, and tallies this as an MS production diet
(Mechanical Bland Diabetic Sodium) because of its tally order (1).
Recode Production Diets
For facilities that are using Diet Order Entry, there are two steps to take every time changes are
made to the PRODUCTION DIET file. These steps are:
1.
2.
Review the Production Diets field of the DIETS file.
Recode diets for all inpatients.
New production diets added to the file may make the information in the Production Diet field of
the DIETS file obsolete. The Actual Diet Census (DC) is incorrect. The information in this field
is reviewed and updated any time changes are made to the PRODUCTION DIET file.
Because the production diet for a diet order is designated at the time the diet is ordered and
counted when the census is requested, changes to the data in the PRODUCTION DIET file are
not reflected in Actual Diet Census (DC), unless all the production diets for inpatients are
recoded. Do this by using option Recode Diets for all Inpatients (RD) found under System
Management (SM).
Select PRODUCTION DIET NAME: CLEAR LIQUID
Are you adding ‘CLEAR LIQUID’ as a new PRODUCTION DIET (the 12th)? Y (YES)
NAME: CLEAR LIQUID// <RET>
CODE: CL
# DAYS TO REVIEW: 3
PRINT ORDER: 76
PRINT ON DAILY MENU?: Y YES
IS THIS A COMBO DIET?: N NO
TALLY ORDER: 1
INACTIVE?: <RET>
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Example
Select PRODUCTION DIET NAME: 87/DB/CHOL
Are you adding ‘87/DB/CHOL’ as a new PRODUCTION DIET (the 12th)? Y (YES)
NAME: 87/DB/CHOL// <RET>
CODE: N2
# DAYS TO REVIEW:
PRINT ORDER: 48
PRINT ON DAILY MENU?: Y YES
IS THIS A COMBO DIET?: Y YES
Select SINGULAR PRODUCTION DIETS: DIABETIC/LO CAL
Are you adding ‘DIABETIC/LO CAL’ as a new SINGULAR PRODUCTION DIETS (the 1st for
this PRODUCTION DIET)? Y YES
Select SINGULAR PRODUCTION DIETS: MODERATE SODIUM (87 -130)
Are you adding ‘MODERATE SODIUM (87 -130)’ as a new SINGULAR PRODUCTION DIETS (the
1st for this PRODUCTION DIET)? Y YES
Select SINGULAR PRODUCTION DIETS: CHOLESTEROL RESTRICTED
Are you adding ‘CHOLESTEROL RESTRICTED’ as a new SINGULAR PRODUCTION DIETS (the 1st
for this PRODUCTION DIET)? Y YES
TALLY ORDER: 15
INACTIVE?: <RET>
Select PRODUCTION DIET NAME:
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PL List Production Diets [FHPRO4]
The List Production Diets option is a 132-column report that prints the data in the
PRODUCTION DIET file entered under Enter/Edit Production Diets (PE).
DEVICE: (Printer Name)
PRODUCTION DIETS MAR
9,2005 14:46 PAGE 1
TALLY PRINT DAILY
ORDER CODE DIET INACT REV ORDER MENU COMBO
TALLIED PROD. DIETS
------------------------------------------------------------------------------------
------------------------
1 CL CLEAR LIQUID 3 76 YES NO
3 FL FULL LIQUID 74 YES NO
5 PU PUREED 72 YES NO
6 AR ASPIRATION RISK REDUCTION 5 59 YES NO
7 SD SELECT-DIABETIC 86 YES NO
9 N4 87/CHOL/DIAB/MECH 50 YES YES
MODERATE SODIUM (87 -130)
CHOLESTEROL RESTRICTED
DIABETIC/LO CAL
MECHANICAL/DYSPHAGIA
10 N6 87/CHOL/DIAB/HF 52 YES YES
MODERATE SODIUM (87 -130)
DIABETIC/LO CAL
CHOLESTEROL RESTRICTED
HIGH FIBER
11 SE SELECT-ECC 84 YES NO
12 CM 87/CHOL/MECH 26 YES YES
MODERATE SODIUM (87 -130)
CHOLESTEROL RESTRICTED
MECHANICAL/DYSPHASIA
13 N1 87/CHOL/HF 28 NO YES
MODERATE SODIUM (87 -130)
CHOLESTEROL RESTRICTED
HIGH FIBER
15 N2 87/CHOL/DIAB 48 YES YES
MODERATE SODIUM (87 -130)
CHOLESTEROL RESTRICTED
DIABETIC/LO CAL
17 N3 87/DIAB/MECH 44 YES YES
MODERATE SODIUM (87 -130)
DIABETIC/LO CAL
MECHANICAL/DYSPHAGIA
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19 N5 87/DIAB/HF 46 NO YES
MODERATE SODIUM (87 -130)
DIABETIC/LO CAL
HIGH FIBER
20 ND 87/DIAB 32 YES YES
MODERATE SODIUM (87 -130)
DIABETIC/LO CAL
February 2005 Nutrition and Food Service
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PP Enter/Edit Production Diet Percentages [FHPRF1]
Production Diet Percentage Table
The Production Diet Percentage fields contain a percentage of the total census for each
production diet for each day and delivery/service point. Production diet percentages are an
integral part of the Forecasting (FM) menu of Production Reports (PR). These percentages are
applied to the Medical Administration Service (MAS) census figures for each service point and
are used to project the number of servings needed for each menu item.
Before completing these fields, all production diets are established and the inpatient database is
recoded.
You need to conduct a data collection period of two to three weeks to gather the diet percentages.
The following procedure is used to collect data.
1.
2.
3.
Print Actual Diet Census (DC) daily for two or three weeks for all service points.
The percent column on the Actual Diet Census indicates the percentage of the total census at
a specific service point for that production diet for that day. Using the two or three weeks of
data, average the percent of each production diet, each day of the week for each service
point.
The resulting number can be used as the average percentage of that production diet for that
day and service point. Enter this number under this option, Enter/Edit Production Diet
Percentages (PP).
Example
Service Point: Hospital - Actual Diet Census
Production Diet Percent Day Week
Regular 2l.3 Thursday Week l
Regular 20.8 Thursday Week 2
Regular 2l.6 Thursday Week 3
Avg.21.2
The average percentage for the Regular production diet for Thursday in the hospital service point
is 21.2%.
Although the Actual Diet Census always indicates the percent of each diet for each service point,
this information is not automatically transferred to the field. Each facility may want to review
these percentages on a quarterly basis and update as needed.
Service Point Name: Service points are pre-established under the Enter/Edit Service Points
(SE) option. Each service point must have separately established production diet percentages.
Production Diet: Production diets are pre-established under the Enter/Edit Production Diets
(PE) option. Each production diet are listed separately for each delivery point.
Select the production diet for which you are entering daily forecast percentages.
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Census Percentage: The number entered into this field represents the percentage of the total
census representing this production diet for this delivery point. Enter greater than 100% (to
110%) if a facility increases (pad) the census of a production diet at a specific delivery point.
This is one mechanism for accommodating double portions. Each day is entered separately.
Enter a number between 0-110 for each day of the week. This is the forecasted percentage of
total census for each day.
Note: It is recommended that the percentage for each day be derived from an
average of three or more of those days.
Select FORECAST % PRODUCTION DIET: This prompt redisplays after the Saturday Census
Percentage prompt. It allows you to enter additional production diets for the same service point.
Select SERVICE POINT NAME: T200
Select FORECAST % PRODUCTION DIET: SELECT-REGULAR
ARE YOU ADDING 'CLEAR LIQUID' AS
A NEW PRODUCTION DIET PERCENTAGE (THE 1ST FOR THIS SERVICE POINT)? Y (YES)
Sunday Census Percentage: 10
MONDAY CENSUS PERCENTAGE: 10
TUESDAY CENSUS PERCENTAGE: 10
WEDNESDAY CENSUS PERCENTAGE: 10
THURSDAY CENSUS PERCENTAGE: 10
FRIDAY CENSUS PERCENTAGE: 10
SATURDAY CENSUS PERCENTAGE: 10
Select FORECAST % PRODUCTION DIET:
February 2005 Nutrition and Food Service
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SL List Production/Service/Communication Facilities [FHPRO10]
The List Production/Service/Communication Facilities option is allow you to produce a series of
reports for each of the Production Facilities, Service Points, Communication Offices, and
Supplemental Feeding Sites. The reports show all parameters associated with each facility.
Select LIST Printer: HOME// (Printer Name)
9-Mar-05 P R O D U C T I O N F A C I L I T Y Page 1
MAIN KITCHEN
------------------------------------------------------------------------------
Full Names on Daily Menu: YES
Print Meal Distribution: YES
Separate Production Summary Pages: YES
Separate Recipe Preparation Pages: YES
Separate Storeroom Pages: YES
Associated Tray Lines:
B217 TL
Associated Cafeterias:
DR200
Associated Supplemental Fdg. Sites:
NUPPER
SUPPLEMENTAL FEEDINGS
9-Mar-05 S E R V I C E P O I N T Page 2
B217 TL
------------------------------------------------------------------------------
Type of Service: Tray Line
Short Name: B217
Production Facility: MAIN KITCHEN
Associated Nutrition Locations:
221 ECC 2-B
ECC 1-B ECC 2-C
ECC 1-C
Production Diet %: Sun Mon Tue Wed Thu Fri Sat
REGULAR 3.5 3.5 3.5 3.5 3.5 3.5 3.5
MECHANICAL/DYSPHAG 8.0 8.0 8.0 8.0 8.0 8.0 8.0
PUREED 10.5 10.5 10.5 10.5 10.5 10.5 10.5
FULL LIQUID 1.0 1.0 1.0 1.0 1.0 1.0 1.0
CLEAR LIQUID 0.5 0.5 0.5 0.5 0.5 0.5 0.5
GROUND MODIFIED BL 3.0 3.0 3.0 3.0 3.0 3.0 3.0
MODIFIED BLAND 0.5 0.5 0.5 0.5 0.5 0.5 0.5
HIGH FIBER 0.5 0.5 0.5 0.5 0.5 0.5 0.5
DIALYSIS/LOW NA (4 1.0 1.0 1.0 1.0 1.0 1.0 1.0
MODERATE SODIUM (8 2.5 2.5 2.5 2.5 2.5 2.5 2.5
HPHC 1.0 1.0 1.0 1.0 1.0 1.0 1.0
DIABETIC/LO CAL 5.0 5.0 5.0 5.0 5.0 5.0 5.0
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GERIATRIC/ECC 15.0 15.0 15.0 15.0 15.0 15.0 15.0
LOW PROTEIN 1.0 1.0 1.0 1.0 1.0 1.0 1.0
87/CHOL/DIAB 1.0 1.0 1.0 1.0 1.0 1.0 1.0
87/MECH-DYS 1.0 1.0 1.0 1.0 1.0 1.0 1.0
87/CHOL 1.0 1.0 1.0 1.0 1.0 1.0 1.0
87/DIAB 2.5 2.5 2.5 2.5 2.5 2.5 2.5
DIAL/DIAB 0.5 0.5 0.5 0.5 0.5 0.5 0.5
STANDING ORDER 10.0 10.0 10.0 10.0 10.0 10.0 10.0
87/CHOL/DIAB/MECH 0.4 0.4 0.4 0.4 0.4 0.4 0.4
DIAB/MECH 1.5 1.5 1.5 1.5 1.5 1.5 1.5
DIAB/HF 0.5 0.5 0.5 0.5 0.5 0.5 0.5
ASPIRATION RISK RE 0.5 0.5 0.5 0.5 0.5 0.5 0.5
SELECT-ECC 15.0 15.0 15.0 15.0 15.0 15.0 15.0
SELECT-REGULAR 10.0 10.0 10.0 10.0 10.0 10.0 10.0
SELECT-DIABETIC 8.0 8.0 8.0 8.0 8.0 8.0 8.0
ECC-DIABETIC 4.5 4.5 4.5 4.5 4.5 4.5 4.5
Not Eating
Total Sum 109.4 109.4 109.4 109.4 109.4 109.4 109.4
9-Mar-05 S E R V I C E P O I N T Page 3
DR200
-------------------------------------------------------------------------------
Type of Service: Cafeteria
Short Name: DR200
Production Facility: MAIN KITCHEN
Associated Nutrition Locations:
4E 8E
4W BRS
Production Diet %: Sun Mon Tue Wed Thu Fri Sat
REGULAR 45.0 45.0 45.0 45.0 45.0 45.0 45.0
MECHANICAL/DYSPHAG 3.0 3.0 3.0 3.0 3.0 3.0 3.0
GROUND MODIFIED BL 3.0 3.0 3.0 3.0 3.0 3.0 3.0
MODIFIED BLAND 3.0 3.0 3.0 3.0 3.0 3.0 3.0
HIGH FIBER 3.0 3.0 3.0 3.0 3.0 3.0 3.0
MODERATE SODIUM (8 3.0 3.0 3.0 3.0 3.0 3.0 3.0
HPHC 1.0 1.0 1.0 1.0 1.0 1.0 1.0
DIABETIC/LO CAL 15.0 15.0 15.0 15.0 15.0 15.0 15.0
CHOLESTEROL RESTRI 6.0 6.0 6.0 6.0 6.0 6.0 6.0
LOW PROTEIN 3.0 3.0 3.0 3.0 3.0 3.0 3.0
87/CHOL 3.0 3.0 3.0 3.0 3.0 3.0 3.0
87/HF 3.0 3.0 3.0 3.0 3.0 3.0 3.0
87/DIAB 10.0 10.0 10.0 10.0 10.0 10.0 10.0
CHOL/DIAB 12.0 12.0 12.0 12.0 12.0 12.0 12.0
Not Eating
Total Sum 113.0 113.0 113.0 113.0 113.0 113.0 113.0
Additional Meals: Meal Sun Mon Tue Wed Thu Fri Sat
REGULAR Brk 35 43 39 44 47 32 25
Noon 33 50 50 50 60 50 35
Even 20 31 36 35 35 31 22
DIABETIC/LO CAL Brk 10 10 10 20 10
Noon 10 10 10 10 10
Even
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 105
9-Mar-05 C O M M U N I C A T I O N O F F I C E Page 4
COMMUNICATION OFFICE
------------------------------------------------------------------------------
Provide Bagged Meals: NO
Breakfast Noon Evening
Meal Time: 8:00A 12:00P 6:00P
Early Time 1:
Early Time 2:
Early Time 3:
Late Time 1:
Late Time 2:
Late Time 3:
Late Alarm Begin:
Late Alarm End:
Associated Nutrition Locations:
9-Mar-05 C O M M U N I C A T I O N O F F I C E Page 5
C1-TCC
------------------------------------------------------------------------------
Provide Bagged Meals: NO
Breakfast Noon Evening
Meal Time: 6:20A 11:20A 4:20P
Early Time 1: 6:20A 11:20A 4:20P
Early Time 2:
Early Time 3:
Late Time 1: 7:30A 12:30P 5:30P
Late Time 2: 8:15A 1:15P 6:15P
Late Time 3: 10:00A 2:30P 7:00P
Late Alarm Begin: 6:20A 11:20A 4:20P
Late Alarm End: 9:58A 2:28P 6:58P
Associated Nutrition Locations:
12E 5W
12W 6E
2A 6W
2B 7E
2D 7W
3E 8E
3W 9EI
4E 9E
4W BRS
5E
9-Mar-05 S U P P L E M E N T A L F E E D I N G S I T E Page 6
SUPPLEMENTAL FEEDINGS
------------------------------------------------------------------------------
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
106
Short Name: S FDGS
Separate Labels: YES
Items on Location Lists: YES
Production Facility: MAIN KITCHEN
Associated Nutrition Locations:
9-Mar-05 S U P P L E M E N T A L F E E D I N G S I T E Page 7
NUPPER
------------------------------------------------------------------------------
Short Name: NUP
Separate Labels: NO
Items on Location Lists: YES
Production Facility: MAIN KITCHEN
Associated Nutrition Locations:
10ET 12W
10E 13EI
10WC 13E
10W 13W
11E 15E
11W 15WR
12E 15W
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 107
TM Tray Tickets/Diet Cards Management [FHMTKMM]
CE Enter/Edit Recipe Categories [FHREC4]
CL List Recipe Categories [FHREC5]
DP Enter/Edit Diet Patterns [FHMTKS]
LP List Diet Patterns [FHMTKT]
ME Enter/Edit Meals [FHPRC4]
ML List Meal [FHPRC6]
PD Print Diet Cards [FHDCRP]
PT Print Tray Tickets [FHMTKP]
Tray Tickets/Diet Card Management option allows you to print a list of individual food items to
place on the tray (tray tickets) and a list of recipe categories to serve for a given diet (diet cards).
You can run them concurrently if the site does not have complicated diet modifications;
otherwise, use one or the other. Tray Tickets and Diet Cards are diet pattern driven.
• A diet pattern consists of recipe categories and automatic nourishment, associated standing
orders, and an associated supplemental feeding menu.
• Diet restrictions are specified along with the diet pattern.
• The diet restrictions are stored as dislikes in the FOOD PREFERENCES file.
The Diet Cards/Tray Tickets display for outpatients. There are major differences between tray
tickets and diet cards:
Tray Tickets:
1.
2.
3.
4.
1.
2.
3.
4.
Replace the bread and beverage on the MEAL file with the patient’s bread and beverage
Incorporate the dislike food preferences by listing an alternate recipe in the MEAL file
Print the recipe along with the category item that is omitted for recipes with diabetic
exchanges
Print all the standing orders for that meal
Diet Cards:
Print if there is no menu or meal established
Print two or three cards per page
Two prints:
Diet patterns consisting of recipe categories for all three meals
Standing orders for all three meals
All dislike food preferences for all three meals
Three (format like tray tickets) prints:
Bread and beverage replaced by patient’s bread and beverage
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
108
Standing orders for a meal
Dislike food preferences meal-specific. If site has no menu or meal established, all dislikes
print.
Print tray tickets and diet cards on regular letter style paper 8-1/2x11. Print them on a laser
printer in landscape mode. The parameter settings for Kyocera and Hewlett Packard LaserJet III
are in the installation guide. You can print them on other printers, but you need to set up the
landscape setting or have IRM do it.
A diet pattern has no more than 15 recipe categories per meal. Although both diet card and tray
ticket can print at least 17 items per page, they print to a second page if a patient has more items.
Nutrition personnel need to understand that the use of tray tickets and diet cards places additional
printing burdens on the service. Both require a detailed implementation process relating to food
preferences, standing orders, recipe categories, and meals, etc.
Note: Recipe categories are essential in processing the tray tickets. Do not
duplicate them or delete them. Be consistent with the recipe category that
you are using. This also applies to the bread and beverage default.
The associated recipe’s category should match the pattern’s category.
MEAL, RECIPE, and DIET PATTERNS files point to the RECIPE
CATEGORY file.
Create a pattern for every combination you have. You are prompted to import recipe categories
from another pattern under the Enter/Edit Diet Patterns (DP) option. If you use an existing
pattern in the file, import it to the pattern you are creating. Modify the needs of the diet as
necessary.
Note: When you do an import, the recipe categories, standing orders,
supplemental feeding menu, and diet restrictions are all imported.
Therefore, check everything and edit accordingly.
Steps to Follow
1.
2.
3.
4.
5.
6.
7.
8.
9.
Review the manual system pattern.
Determine the pattern format and terminology. (Keep the recipe categories consistent with
the recipe categories of the recipes in the meal. No need to put alternates in the diabetic
exchanges.)
Create single patterns (use Diet List to help) using the Enter/Edit Diet Patterns (DP) option.
Determine associated standing orders, supplemental feeding, and diet restrictions.
Review your entries.
Establish known combo diets and create a pattern for each diet combination.
Review and modify.
Print a test run for a small, stable Location for one meal.
Review and modify.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 109
Diet Card Implementation
Diet Cards are diet pattern driven with automatic nourishment just like tray tickets. But Diet
Cards can be run for a site that does not have a menu or meal set up. Implementation is not as
complex as that for tray tickets.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
110
CE Enter/Edit Recipe Categories [FHREC4]
The Enter/Edit Recipe Categories option allows you to add or edit recipe categories in the
RECIPE CATEGORY file #114.1.
For more information, refer to the Enter/Edit Recipe Categories option under Recipe
Management.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 111
CL List Recipe Categories [FHREC5]
The List Recipe Categories option allows you to list all of the recipe categories in the RECIPE
CATEGORY file #114.1 and their associated data elements.
In the Device field, enter a printer name.
DEVICE: (Printer Name)
RECIPE CATEGORIES MAR 16,2005 11:21 PAGE 1
NAME CODE
PRINT
ORDER INACTIVE?
------------------------------------------------------------------------
JUICE I J1 2
JUICE II J2 2
JUICE III J3 2
APPETIZER A1 3
BEEF BF1 3
FRUIT I FR1 3
FRUIT II FR2 3
FRUIT III FR3 3
PORK PK1 3
SOUP SP1 6
CEREAL C1 9
CEREAL II C2 9
CEREAL III C3 9
Nutrition and Food Service February 2005
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112
DP Enter/Edit Diet Patterns [FHMTKS]
The Enter/Edit Diet Patterns option allows you to develop diet patterns for each of the diets in
the file. These patterns consist of Recipe Categories with quantities you use during the printing
of both diet cards and tray tickets.
The selection of breakfast, noon, and evening associated standing orders is available. Prompts
exist for diet restrictions for all meals and inactive diets, as well as for updating all diet related
information for patients.
Diet Pattern for Single Diet
Diets Name: This is a pointer to the DIETS file (#116.2).1
Import Recipe Categories from another Diet Pattern: You can import any existing diet
pattern into the current pattern and edit it for your needs.
Production Diet: This is a pointer to the PRODUCTION DIET file (#116.2). The existing
production diet displays as the default. You can change only this pattern to any other production
diet.
Breakfast Modifications: This is a multiple field. Enter all recipe Categories and the quantity to
serve at each meal. Enter the quantity as whole or decimal numbers.
Standing Orders: The identified standing orders are automatically added to the patient record
and printed on the diet card or tray ticket.
SF Menu: This field points to the SUPPLEMENTAL FEEDING MENU file (#118.1). The SF
menu entered, is automatically implemented for the patient when the diet is ordered.
Diet Restrictions: This field is a pointer to the FOOD PREFERENCES (#115.2) file. Enter any
dislike food preferences to use as a Diet Restriction for the Diet Pattern. The MEALS prompt
entry determines to which meals (B, N, E, or ALL) this Diet Restriction applies.
Inactive: To update the patient information, answer YES. Corrections are applied to any diet
patterns you edited/added, provided the y do not contain individual diet patterns.
Select DIETS NAME: Clear Liquid
Select DIETS NAME: <RET>
You have selected the following Diet:
Clear Liquid
Is this Correct? Y// <RET>
1 Patch FH*5.5*5 May 2007 Updated the descriptions columns of this option.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 113
Do you want to import Recipe Categories from another Diet Pattern? N // <RET>
PRODUCTION DIET: CALORIE CONTROLLED// <RET>
Select BREAKFAST MODIFICATIONS: <RET>
Select ASSOCIATED STANDING ORDERS (B):
Select NOON MODIFICATIONS: SO <RET> UP//
NOON MODIFICATIONS: SOUP// <RET>
QUANTITY: 1// <RET>
Select NOON MODIFICATIONS: <RET>
Select ASSOCIATED STANDING ORDERS (N): <RET>
Select EVENING MODIFICATIONS: <RET>
Select ASSOCIATED STANDING ORDERS (E): <RET>
ASSOCIATED SF MENU: MORE PIES// <RET>
Select DIET RESTRICTION: NO PINEAPPLES ------------- // <RET>
DIET RESTRICTION: NO PINEAPPLES -------------// <RET>
MEALS: BNE// <RET>
Select DIET RESTRICTION: <RET>
INACTIVE?: YES
Select DIETS NAME: ^
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
114
Diet Patterns for Combination Diets
Diet patterns for combination diets are created by selecting a combo diet name or by entering
multiple diets at the sequential prompts "Select DIETS NAME:".
Select DIETS NAME: Full Liquid
Select DIETS NAME: Low Sodium
Select DIETS NAME: <RET>
You have selected the following Diet:
FULL LIQUID
LOW SODIUM
Is this Correct? Y// <RET>
Do you want to import Recipe Categories from another Diet Pattern? N // <RET>
Do you want to import Recipe Categories from another Diet Pattern? N // Y <RET>
Select DIET PATTERNS NAME: FL
1 FL
2 FL, 1.8L=1080TR
3 FL, 1000 CALORIE
4 FL, 1000ML=600tr
5 FL, 1200 CALORIE
Press <RETURN> to see more, '^' to exit this list, OR
CHOOSE 1-5: 1 FL
..Done
PRODUCTION DIET: SODIUM REST// <RET>
Select BREAKFAST MODIFICATIONS: <RET>
Select ASSOCIATED STANDING ORDERS (B): <RET>
Select NOON MODIFICATIONS: <RET>
Select ASSOCIATED STANDING ORDERS (N): <RET>
Select EVENING MODIFICATIONS:
Select ASSOCIATED STANDING ORDERS (E): <RET>
ASSOCIATED SF MENU: ?
Cannot enter INDIVIDUALIZED Supplemental Menu
Answer with SUPPLEMENTAL FEEDING MENU NAME, or SYNONYM
Choose from:
HUNGRY THING
JUICE THERAPY
MORE PIES
TESTDE
ASSOCIATED SF MENU: Hungry thing
Select DIET RESTRICTION: ?
You may enter a new DIET RESTRICTION
This is the dislike food preference from File #115.2
Answer with FOOD PREFERENCES NAME ALLERGIES
Do you want the entire FOOD PREFERENCES List? N (No)
Select DIET RESTRICTION: <RET>
INACTIVE?: <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 115
LP List Diet Patterns [FHMTKT]
The List Diet Patterns option allows you to list one selected Diet Pattern or all the Diet Patterns
entered through Enter/Edit Diet Patterns. It is a useful tool for reviewing the work.
Print ALL Diet Patterns? Y// <RET>
Select LIST Printer: HOME// <RET>
16-Mar-05 1:42pm D I E T P A T T E R N L I S T Page 1
------------------------------------------------------------------------------
BREAKFAST NOON EVENING
Production Diet: CLEAR LIQUID
Diet Order: CLEAR LIQ
Associated Supp. Fdgs. Menu: CLEAR LIQUID
1 CONDIMENT II 1 CONDIMENT II 1 CONDIMENT II
2 JUICE 1 JUICE 1 JUICE
1 SOUP 1 SOUP 1 SOUP
1 BEVERAGE 1 BEVERAGE 1 BEVERAGE
1 CITROTEIN 1 CITROTEIN 1 CITROTEIN
Note: The standing order for citrotein is included as part of the Diet Pattern. If
you use any standing order designators, such as C or H, they also display.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
116
ME Enter/Edit Meals [FHPRC4]
The Enter/Edit Meals option allows you to create or edit meals, including the associated recipes
and production diets. For more information, refer to Menu Cycle Management.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 117
ML List Meal [FHPRC6]
The List Meal option allows you to select a meal from the MEAL file (#116.1) and to print its
associated recipes and production diets.
Select MEAL NAME: BREAKFAST
Select Listing Device: HOME// <RET> TERMINAL
Meal: BREAKFAST
Recipe Cat. Production Diets
ORANGE JUICE, 6OZ IND A1 CC RG CH CL
HOSPITAL T Tray 100%
BACON BI1 FL CL
HOSPITAL T Tray 05%
EGG, FRESH EG1 RG
HOSPITAL T Tray 98%
DECAF BV1 CC RG CH
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
118
PD Print Diet Cards [FHDCRP]
The Print Diet Cards option allows you to print Diet Cards that consist of patients' diet patterns.
The Diet Cards can be printed two patients per page or three per page for a selected patient,
Location, Communication Office, or for all. The Diet Card requires a 132-column printer.
Print by PATIENT OR COMMUNICATION OFFICE or LOCATION or ALL? COMM// W
Select NUTRITION LOCATION: NEW 3 NORTH
Sort Patients: (A=Alphabetically R=Room-Bed) R// a
Select Date: TODAY// <RET> (MAR 09, 2005)
Print Three Per Page? N// <RET>
Print Only Ones With Order Changes related to the Diet Card? N// <RET>
Select LIST Printer: HOME// (Printer Name)
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 119
PT Print Tray Tickets [FHMTKP]
The Print Tray Tickets option allows you to print tray tickets for each meal, three patients per
page, for a selected patient, Location, Communication Office, or for all three meals.
When a food allergy is entered for a patient, it is automatically added to Food Preferences
(Dislike), and Tray Tickets Management removes the relevant items from the ticket.1
Example of a tray ticket with ALLGS
Print by PATIENT, COMMUNICATION OFFICE, LOCATION or ALL? COMM// Patient
Select PATIENT (Name or SSN): PATIENT1,FH
Sort Patients: (A=Alphabetically R=Room-Bed) R// a
Select Date: TODAY// (JUN 25, 2007)
Select MEAL (B,N,E,or ALL): ALL
Consolidated List? Y// <RET>
Select LIST Printer: HOME// (Printer name) <RET>
25-Jun-07 11:40am 25-Jun-07 11:40am 25-Jun-07 11:40am
Breakfast 25-Jun-07 Noon 25-Jun-07 Evening 25-Jun-07
REGULAR REGULAR REGULAR
ALLGS.: NONE ON FILE ALLGS.: NONE ON FILE ALLGS.: NONE ON FILE
1 ORANGE JUICE 1 LASAGNA 1 BREADED PORK CHOP
1 BISCUIT 1 CAPRI VEGETABLES 1 BLACKEYED PEAS
1 SCRAMBLED EGG 1 CHEFS SALAD+ITALIAN DRESSING 1 SEAS MIXED GREENS+VIN
PKG
1 GRILLED HAM 1 DINNER ROLL 1 RELISH PLATE #1
1 DRY CEREAL,ASSORTED 2 MARGARINE 1 CORNBREAD
2 MARGARINE 1 CHEESECAKE 2 MARGARINE
1 HONEY,IND 1 COFFEE 1 CHERRY PIE
1 COFFEE 1 ICED TEA 1 COFFEE
1 2% MILK 1 ICED TEA 1 2% MILK
2 C-CEREAL,DRY
1 C-MILK,2%
PATIENT1,FH(0000) P PATIENT1,FH(0000) P PATIENT1,FH(0000) P
P3T 3T106-1P P3T 3T106-1P P3T 3T106-1P
Example of a tray ticket tabulated recipe list
Print by PATIENT or COMMUNICATION OFFICE or LOCATION or ALL? COMM// w
Select NUTRITION LOCATION: NEW 3 NORTH
Sort Patients: (A=Alphabetically R=Room-Bed) R// a
1 Patch FH*5.5*8 September 2007 Modified the PT option to remove allergy-type food preferences from the tray
tickets.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
120
Select Date: TODAY//3/9/ (MAR 09, 1996)
Select MEAL (B,N,E,or ALL): a
Consolidated List? Y// <RET>
Print Only Ones With Order Changes related to the Tray Ticket? N // <RET>
Select LIST Printer: HOME// (Printer name)
T A B U L A T E D R E C I P E L I S T Page 1
Noon 9-Mar-05
NEW 3 NORTH
R E C I P E S HOSP T Total
DECAF 6 6
TEA 1 1
WHOLE WHEAT BREAD 9 9
WHITE BREAD 1 1
BEEF RICE SOUP 6 6
BLAND CREAM OF PEA SOUP 2 2
CANNED BEEF BARLEY SOUP 2 2
LS SWISS STEAK 1 1
PLANTATION SHORTCAKE 4 4
SALISBURY STEAK 3 3
STUFFED GREEN PEPPER #1 1 1
SLICED BEETS, CND 1 1
BUTTERSCOTCH PUDDING 7.7 7.7
CHOCOLATE ICE CREAM 7.7 7.7
CHOCOLATE PUDDING, IND 7.7 7.7
PUREED APRICOTS 7.7 7.7
TOTAL RECIPES 67.8 67.8
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 121
WL List Nutrition Locations [FHPRO6]
The List Nutrition Locations is an 80-column report that lists all Nutrition Locations in
sequential print order by Delivery/Service Point. In addition, it shows any bulk nourishments
ordered under Supplemental Feeding Management, the dietitians or technicians assigned, the
default admission diet, pertinent clinical review information, and pertinent facility geography.
Select LOCATION (or ALL): 2A
Select LIST Printer: HOME// <RET> HOME RIGHT MARGIN: 80// <RET>
9-Mar-05 D I E T E T I C W A R D P R O F I L E Page 1
2A
------------------------------------------------------------------------------
Print Order: 3
Assigned Clinician: MARIBELL,KATHERINE
Tray Assembly: T200 (100%)
Cafeteria:
Dining Room:
Supplemental Fdgs.: NLOWER
Diet Communication: C1-TCC
Admission Diet:
Review Frequencies:
NPO's: 3 days Admit Status: 3 days
Tubefeedings: 7 days Supp. Fdgs.: 14 days
Status I: 30 days Status III: 7 days
Status II: 30 days Status IV: 7 days
Bulk Nourishment Orders:
1 JUICE,CRANBERRY,46CN 1 JUICE,ORANGE
1 JUICE,ORANGE,46CN
Room-Beds Assigned:
220A-1 224A-2 230A-3 235A-2
220A-2 224A-3 230A-4 235A-3
220A-3 224A-4 232A-1 235A-4
220A-4 229A-1 232A-2 237A-1
222A-1 229A-2 232A-3 237A-2
222A-2 229A-3 232A-4 237A-3
222A-3 229A-4 233A-1 237A-4
222A-4 230A-1 234A-1
224A-1 230A-2 235A-1
Default MAS Locations:
2A
Print Cafeteria on Tray Tickets: NO
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
122
XR Recipe Management [FHRECM]
CE Enter/Edit Recipe Categories [FHREC4]
CL List Recipe Categories [FHREC5]
EE Enter/Edit Equipment [FHREC8]
EL List Equipment [FHREC9]
NA Analyze All Recipes [FHREC11]
ND Display Recipe Analysis [FHREC12]
NL Display Analyzed Recipes List [FHREC13]
PE Enter/Edit Preparation Areas [FHING9]
PL List Preparation Areas [FHING10]
RC Re-cost Recipes [FHREC10]
RE Enter/Edit Recipes [FHREC1]
RL List Recipes [FHREC3]
RP Print Adjusted Recipe [FHREC2]
RU List Recipe Usage in Meals/Cycles [FHPRC10]
SE Enter/Edit Serving Utensils [FHREC6]
SL List Serving Utensils [FHREC7]
Recipe Management allows you to create site-specific recipes. Recipe data include portion size,
preparation area and time, equipment and serving utensils required, recipe category, ingredients
and directions for preparation. Recipes are embedded in other recipes for easy preparation. Lists
containing all recipe information are generated, as well as a per portion recipe cost. Nutrients for
each ingredient are edited in each recipe to more accurately reflect the food item produced. All
recipes are analyzed for nutrients once this information is established.
Managing Recipes
The Recipe Management Program allows you to build recipes from groups of ingredients. The
recipes are used to create meals. Every food item on a menu is considered a recipe and must have
a corresponding recipe entered into the program. This includes all single ingredient recipes such
as milk, sugar packages, bread, frozen convenience foods, etc. A master RECIPE file containing
approximately 500 commonly used VA Standardized Recipes is provided. Review this file
carefully and revise accordingly.
The Recipe Management Program also consists of four other data files: RECIPE CATEGORY,
EQUIPMENT, PREPARATION AREA and SERVING UTENSIL. Each recipe entered is
assigned a recipe category, a preparation area, types of equipment for preparation and a utensil
for serving.
Note: The files point to (used by) the files of the Recipe Management Program.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 123
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
------------------------------------------------------------------------------
---------------------
USER MENU (#112.64) | |
DAY N:MEAL NU:RECIPE* (N )-> | 114 RECIPE |
RECIPE (#114.03) | |
EMBEDDED RECIPE ...... (N )-> | SERVING UTENSIL |-> SERVING UTEN*
FOOD PREFERENCES (#115.2) | |
RECIPE ............... (N )-> | DEFAULT CATEGO* |-> RECIPE CATEG*
EXCLUDED RECIPES ..... (N )-> | PREPARATION AR* |-> PREPARATION *
MEAL (#116.11) | |
RECIPE ............... (N )-> | ASSOCIATED NUT* |-> FOOD NUTRIEN*
SUPPLEMENTAL FEEDING (#118) | |
CORRESPONDING RECIPE . (N )-> | m INGRED:INGRED* |-> INGREDIENT
TUBEFEEDING (#118.2) | |
CORRESPONDING RECIPE . (N )-> | INGRED:ASSOCI* |-> FOOD NUTRIEN*
| m DIABET:DIABET* |-> RECIPE CATEGORY
| m EMBEDD:EMBEDD* |-> RECIPE
| m EQUIPM:EQUIPM* |-> EQUIPMENT
---------------------
---------------------
DIET PATTERNS (#111.115) | |
BREAKFAST MODIFICATIONS (N C )-> | 114.1 RECIPE CATEGORY
NOON MODIFICATIONS ... (N C )-> | |
EVENING MODIFICATIONS (N C )-> | |
RECIPE (#114) | |
DEFAULT CATEGORY ..... (N )-> | |
MEAL (#116.11) | |
RECIPE:CATEGORY ...... (N )-> | |
---------------------
---------------------
RECIPE (#114) | |
PREPARATION AREA ..... (N )-> | 114.2 PREPARATION AREA
---------------------
---------------------
RECIPE (#114) | |
SERVING UTENSIL ...... (N )-> | 114.3 SERVING UTENSIL
---------------------
---------------------
RECIPE (#114.05) | |
EQUIPMENT ............ (N L)-> | 114.4 EQUIPMENT |
---------------------
Note: A master file for each Recipe Management files (shown in the boxes),
except the PREPARATION AREA file, is provided with enter and edit
capability. Each facility must create a PREPARATION AREA file. It is
recommended all Recipe Management files be reviewed and developed
before proceeding to other routines.
After the installation, list the recipe categories, review the diet-card system patterns in the User
Manual, and determine if you need to add any more recipe categories. Consider all the alternates
you might need for each category. Use the Enter/Edit Recipe Categories (CE) option to populate
the file and fill in the category code. The code consists of one to two characters and a number. If
you have recipes with exchanges, create a separate category for them.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
124
Example
An entree, Chili Con Carne, has one bread, margarine, and vegetable exchanges. If you do not
have these three categories, you need to add them to the RECIPE CATEGORY file. The total
entries should look as follows:
Name Code Print Order
ENTREE I E1 5
ENTREE II(an alternate) E2 5
BREAD BR1 2
MARGARINE MG1 8
VEGETABLE VG1 3
ENTREE I DB-X E1X 5
ENTREE II DB-X E2X 5
Keep the codes consistent. If you use V1 for VEGETABLE I, use V2 for VEGETABLE II. The
print order should be the same for both. It is essential to keep the codes consistent. You create
the last two categories (Entrée I DB-X and Entrée II DB-X) to use in the MEAL file to specify
which production diets print with the exchanges.
Next, modify the recipes. A new multiple in the RECIPE file, called the Diabetic Exchange,
points to the RECIPE CATEGORY file. Use the Enter/Edit Recipes (RE) option and add to it the
categories created (bread, margarine, and vegetable) in the recipe category file and the quantities.
The names assigned to the exchanges in the RECIPE CATEGORY file print on the tray ticket.
You can view the Diabetic Exchanges entered through the Print Adjusted Recipes (RP) option.
Steps to Follow
1.
2.
3.
4.
5.
Review the manual diet-card system pattern.
Review the diabetic exchange list.
Use the option List Recipe Categories (CL).
Populate the RECIPE CATEGORY file and use the Enter/Edit Recipe Categories (CE)
option to establish the code and print order. Take into account exchanges and alternates you
will need.
The Diabetic Exchange field in the RECIPE file is associated with the RECIPE
CATEGORY file. Use the Enter/Edit Recipes (RE) option to populate the diabetic
exchanges that you want to display on the tray ticket.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 125
• Enter all recipes into the RECIPE file prior to building the MEAL file. This prevents
switching back and forth between files.
• Enter fields in the RECIPE file that are not currently in use, when first building the file.
This prevents backtracking when the field becomes functional.
• The Ingredient field of the RECIPE file is not required; a recipe may contain only
embedded recipes.
Example
Ground meatloaf is created by using the meatloaf recipe as an embedded recipe with no
other ingredients. The directions explain how to grind the meatloaf.
• Recipes should have Ingredients or embedded recipes; it is not recommended that you
leave both of these fields empty. An empty recipe prints on the menu, but there are no
food items on any Meal production reports.
When deciding how to answer the Print Recipe field under Enter/Edit Recipes (RE),
consider answering NO to those recipes that always need readjustment once printed, because
of food preferences or standing orders.
When assigning a recipe to a Recipe Category under Enter/Edit Recipes (RE), consider
creating a variety of Recipe Categories just for condiments, such as Entree Condiment,
Salad Condiment, Bread Condiment, Breakfast Condiment, etc. This insures that all
condiments are listed with associated recipes or food items on the daily/weekly menus.
Examples
o Ketchup assigned to Entree Condiment Category so that Ketchup is listed with
Hamburger.
o Maple Syrup assigned to Breakfast Condiment Category so that Syrup is listed with
Pancakes.
o Jelly assigned to Bread Condiment Category so that Jelly is listed with Toast.
You can use VA FileMan to customize recipe reports, such as, print a list of recipes sorted
by recipe category.
There is an unusual prompt sequence for both the Ingredient and Embedded Recipe fields of
the RECIPE file. It is important to understand how this prompt sequence functions in order
to avoid unexpected errors in recipes. Once entries are made in these fields, any attempt to
edit the entries, interrupts a prompt that shows the last entry made and requests
confirmation.
Select Ingredient: When editing a recipe, after the ingredient/embedded recipe prompts,
you see a default ingredient. Enter NO to view a list of ingredients with similar names. If
there are several, pick one and proceed.
Ingredient: You can overwrite or delete this entry using VA FileMan conventions.
Select INGREDIENT:(Ingredient name)//
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INGREDIENT: PREVIOUSLY ENTERED INGREDIENT//
Caution: If there is only one ingredient of that type in the file, VA FileMan
assumes it is the item and automatically adds it to the list of ingredients
in the recipe.
Note: When entering ingredients in a recipe, the program does not allow duplicate
entries of the same ingredient.
Examples
A. Gelatin Recipe B. Soup Recipe
1 GAL boiling water 1 QT water to reconstitute milk
1 GAL cold water 2 GALS water to reconstitute soup base
In both examples, a different amount of water is needed for different functions within the
same recipe. The INGREDIENT file contains only one listing, Water, and the program only
allows for one entry of each ingredient.
The need for duplicating an ingredient entry is accomplished by creating multiple listings in
the INGREDIENT file of the same ingredient with slightly different names. Ex. Water - 1,
Water - 2, Water - Cold, Water - Boiling
Using this technique, multiple listings of similar ingredients are made in the recipe.
Example A: Gelatin Recipe
Water - Boiling 1 GAL
Water - Cold 1 GAL
February 2005 Nutrition and Food Service
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CE Enter/Edit Recipe Categories [FHREC4]
The Enter/Edit Recipe Categories option allows you to enter and edit data in the RECIPE
CATEGORY file #114.1. The file categorizes recipes, e.g., appetizer, soup, beverage, entree,
starch, etc. Each recipe category is given a code. A master file is provided with the package,
which you can print it using the List Recipe Categories (CL) option. You can enter additional
recipe categories.
The Recipe Category field in the RECIPE file uses the data in the RECIPE CATEGORY file and
is a mandatory entry. A Recipe Category prompt also displays under the Enter/Edit Meals (ME)
option. This recipe category prompt determines the way recipes print on diet cards and tray
tickets. The recipe category allows for substitute food items to display on tray tickets. For
example, if Entree 1 is Roast Pork and the patient has a No Pork food preference, the program
automatically substitutes next appropriate entree. Information on production reports can be
sorted by recipe categories making it easier for production personnel to follow.
Recipe Category Name: The entry in this field should be 3-15 characters in length. It is the
category to which the recipe is assigned.
Code: This is a required field, and must be 1- 2 characters and a number or 1-2 characters, a
number and an “X”. Code with an “X” means the recipe with this category has diabetic
exchanges. This code is the abbreviated version of the recipe category, displays on reports, and is
used on tray assembly tickets.
Meal Print Order: This is a required field. This field establishes the print sequence in which
recipes display on the weekly and daily menus. Enter a number between 1 and 99, which is the
relative print order, from low to high, of recipes in this category.
Example
If the meal print order for the recipe category “Entree” is 4, and the meal print order for the
recipe category “Starch” is 6, all recipes with a category of Entree print before Starches on the
weekly and daily menus.
Inactive: This entry indicates whether the recipe category is inactive. A “YES” at this prompt
inactivates the recipe, removing it from selection lists. Entering a Yes removes this recipe
category from selection lists.
Select RECIPE CATEGORY NAME: ENTREE I
ARE YOU ADDING 'ENTREE I' AS A NEW RECIPE CATEGORY (THE 57TH)? Y (YES)
RECIPE CATEGORY NAME: ENTREE I// <RET>
NAME: ENTREE I// <ret>
CODE: E1
MEAL PRINT ORDER: 15
INACTIVE?: <RET>
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CL List Recipe Categories [FHREC5]
The List Recipe Categories option allows you to print a list of all recipe category names, codes,
and meal print orders created using Enter/Edit Recipe Categories (CE).
DEVICE: <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
RECIPE CATEGORIES MAR 8,2005 12:19 PAGE 1
NAME CODE
PRINT
ORDER
------------------------------------------------------------------------
BEVERAGE BV1 1
BREAD BR1 2
JUICE I J1 2
JUICE II J2 2
JUICE III J3 2
APPETIZER A1 3
FRUIT I FR1 3
FRUIT II FR2 3
FRUIT III FR3 3
SOUP SP1 6
SOUP II SP2 6
CEREAL C1 9
CEREAL II C2 9
CEREAL III C3 9
NEW ONE NO1 9
BREAKFAST ITEM BI1 12
BRK ITEM III BI3 12
BRK. ENTREE BE1 12
BRK. ENTREE II BE2 12
BRKFAST ITEM II BI2 12
ENTREE E1 15
ENTREE I E1 15
ENTREE II E2 15
ENTREE III E3 15
SAUCE/GRAVY SG1 18
STARCH ST1 21
STARCH II ST2 21
STARCH III ST3 21
VEGETABLE V1 24
VEGETABLE I V1 24
VEGETABLE II V2 24
VEGETABLE III VG3 24
SALAD SA1 27
SALAD II SA2 27
February 2005 Nutrition and Food Service
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EE Enter/Edit Equipment [FHREC8]
The Enter/Edit Equipment option allows you to enter and edit data in the EQUIPMENT file
#114.4. It contains the names of large equipment used in food preparation, e.g., steam kettle,
convection oven, mixer. A master EQUIPMENT file #114.4 9 is provided by the software and is
printed using the List Equipment (EL) option. You can add additional types of equipment as
needed.
The Equipment field of the RECIPE file #114 uses the data in this file. It is not a required field
but if completed, the equipment display on the printed recipe. New equipment is entered into the
EQUIPMENT file using the Enter/Edit Recipes (RE) option.
Note: Always check to see if the piece of equipment is already in the file.
Select EQUIPMENT NAME: ??
CHOOSE FROM:
BAIN MARIE
BAKING SHEET
BLENDER
BROILER
CHOPPER
COFFEE URN
COMPARTMENT STEAMER
CONVECTION OVEN
....
This is the name of an equipment item (large kettle, convection oven, etc.) and is
used by the recipe file to indicate the usual preparation equipment needed.
Select EQUIPMENT NAME: MEAT GRINDER
ARE YOU ADDING 'MEAT GRINDER' AS A NEW EQUIPMENT (THE 39TH)? Y (YES)
EQUIPMENT NAME: MEAT GRINDER// <RET>
NAME: MEAT GRINDER// <RET>
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EL List Equipment [FHREC9]
The List Equipment option allows you to print a list of all equipment in the EQUIPMENT file
#114.4.
DEVICE: <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
EQUIPMENT MAR 8,2005 12:20 PAGE 1
NAME
------------------------------------------------------------------------
BAIN MARIE
BAKING SHEET
BLENDER
BROILER
CHOPPER
COFFEE URN
COMPARTMENT STEAMER
CONVECTION OVEN
DECK OVEN
FRYER
FULL PAN
GRILL
HALF PAN
MICROWAVE OVEN
MIXER, LARGE
MIXER, SMALL
MIXING BOWL
ONE-FOURTH PAN
ONE-THIRD PAN
OVEN
PRESSURE STEAMER
RANGE
ROASTING PAN
ROTARY OVEN
SLICER
STEAM KETTLE, LARGE
STEAM KETTLE, MEDIUM
STEAM KETTLE, SMALL
STOCK POT
TILTING BRAISING PAN
TOASTER
TRUNNION KETTLE
VERTICAL CUTTER
WARMER
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NA Analyze All Recipes [FHREC11]
The Analyze All Recipes option allows you to analyze all existing recipes. If the recipe has no
associated nutrients, it is not analyzed. If a recipe has multiple ingredients, but not all ingredients
have associated nutrients, the recipe is analyzed, but is not accurate.
The analysis takes place by selecting the option. For more information, refer to Recipe Analysis
under Energy/Nutrient Management.
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ND Display Recipe Analysis [FHREC12]
The Display Recipe Analysis option displays the nutrient analysis of one recipe. The analysis
uses the associated nutrient for each ingredient in the recipe. This option is used to check if
ingredients in a recipe have associated nutrients and amounts in LBS.
Recipe Name: This recipe is a previously analyzed recipe from the RECIPE file #114.
RDA Category: This is an optional entry that displays the %RDAs of the recipe, if an RDA
category is selected. It points to the preset RDA Category table.
Select RECIPE NAME: CHILI MAC
Select RDA Category: M25 MALES 25-50 YR.
Print on Device: HOME// <RET> HOME RIGHT MARGIN: 80// <RET>
--- Recipe Ingredient List ---
CHILI MAC
Number of Portions: 100
Ingredient Amt In Lbs Associated Nutrient
BEEF, GROUND, FRZN 7.100 BEEF, GROUND, LEAN, BROILED, WELL
CAYENNE PEPPER, GROUND, 1# CN 0.010 PEPPER, RED OR CAYENNE
CHILI POWDER, GROUND, 1# CN 0.125 CHILI POWDER
GARLIC POWDER, GROUND, 1# CN 0.015 GARLIC POWDER
ONIONS, DICED, FRESH 6.480 ONIONS, YEL, CKD WO/SALT
SALT, BULK 0.188 SALT, TABLE
SOUP AND GRAVY BASE, BEEF 0.266 SOUP, BEEF BROTH, CUBED, DRY
TOMATO PASTE 4.313 TOMATO PASTE, CND, WO/SALT ADDED,
TOMATO PUREE 6.750 TOMATO PUREE, CND, REG PK
TOMATOES, CND, DICED 6.750 TOMATOES, CND, REG PK, ALL STYLES
WATER, TAP 6.000 WATER
Embedded Recipe: MACARONI, PLAIN
Ingredient Amt In LBS Associated Nutrient
MACARONI, ELBOW FORM 16.625 MACARONI, ENR, FIRM STAGE, 8-10 M
WATER, TAP *** WATER
--- Analysis of Recipe Portion ---
CHILI MAC
% % %
RDA Kcal RDA
Calories (13) 249 K Vitamin A (12) 130 RE 13
Protein (13) 14.9 Gms 24 24 Ascorbic Acid (12) 25.7 Mg 43
Carbohydrate (13) 33.0 Gms 52 Vitamin E (0) 0
Fat (13) 6.7 Gms 24 Riboflavin (13) 0.2 Mg 13
Sodium (13) 841.7 Mg 168 Thiamin (13) 0.3 Mg 17
Potassium (13) 581.2 Mg 29 Niacin (13) 4.7 Mg 25
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Calcium (13) 38.4 Mg 5 Vitamin B6 (9) 0.3 Mg 16
Phosphorus (13) 148.1 Mg 19 Vitamin B12 (12) 0.9 Mcg 44
Iron (13) 3.1 Mg 31 Vitamin K (2) 0.0 Mcg 0
Zinc (12) 2.8 Mg 18 Folate (9) 23.8 Mcg 12
Magnesium (12) 47.5 Mg 14 Pantothenic Ac (9) 0.6 Mg 11
Manganese (12) 0.5 Mg 14 Cholesterol (13) 32.6 Mg
Copper (12) 0.3 Mg 14 Linoleic Acid (11) 0.5 Gms
Selenium (2) 16.3 Mcg 23 Linolenic Acid (10) 0.0 Gms
Monounsat. Fat (10) 2.6 Gms
Polyunsat. Fat (10) 0.6 Gms
Water (13) 103.0 Ml Saturated Fat (11) 2.4 Gms
Ash (13) 3.4 Gms Tryptophan (9) 0.16 Gms
Alcohol (0) Threonine (9) 0.54 Gms
Caffeine (0) Isoleucine (9) 0.59 Gms
Total Diet Fiber (12) 3.4 Gms Leucine (9) 1.02 Gms
Total Tocopherol (0) Lysine (9) 0.89 Gms
Capric Acid (4) 0.01 Gms Methionine (9) 0.30 Gms
Lauric Acid (5) 0.01 Gms Cystine (9) 0.22 Gms
Myristic Acid (10) 0.16 Gms Phenylalanine (9) 0.57 Gms
Palmitic Acid (10) 1.40 Gms Tyrosine (9) 0.43 Gms
Palmitoleic Acid (8) 0.22 Gms Valine (9) 0.64 Gms
Stearic Acid (10) 0.70 Gms Arginine (9) 0.79 Gms
Oleic Acid (11) 2.30 Gms Histidine (9) 0.41 Gms
Arachidonic Acid (3) 0.02 Gms Alanine (9) 0.71 Gms
Aspartic Acid (9) 1.20 Gms
Glutamic Acid (9) 3.34 Gms
Glycine (9) 0.66 Gms
Proline (9) 0.84 Gms
Serine (9) 0.57 Gms
Grams/Portion: 248
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NL Display Analyzed Recipes List [FHREC13]
The Display Analyzed Recipes List option provides a list of all recipes analyzed. The **
preceding a recipe name indicates the recipe is nor analyzed.
Select LIST Printer: HOME// <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
10-Mar-05 7:53am A N A L Y Z E D R E C I P E L I S T Page 1
RECIPE NAME
------------------------------------------------------------------------
** ALL BRAN SHREDDED, IND
** ANGEL FOOD CAKE
APPLE JELLY DIET, IND
** APPLE JELLY, IND
APPLE JUICE, 4OZ IND
** APPLE JUICE, 6OZ IND
APPLE JUICE, BULK
APPLE PIE
APPLESAUCE
** APRICOT DIET JELLY, IND
APRICOT HALVES
APRICOT NECTAR, BULK
APRICOT/ORANGE JUICE, BULK
ASPARAGUS SPEARS, FROZEN
ASPARAGUS, CUTS OR SPEARS, CND
** ASSORTED DIET JELLY, IND
BACON
BACON SEASONED SPINACH
** BAKED APPLES
** BAKED POTATO
BAKED POTATO SUPREME
BAKED SWEET POTATOES
BAKED WINTER SQUASH
BAKED/GRILLED PORK CHOP - 2
BAKED/GRILLED PORK CHOPS - 1
BAKING POWDER BISCUITS
** BANANA IND
BANANA PUDDING
BARBECUED CHICKEN
BARBECUED SLICED BEEF ON BUN
BEEF BARLEY SOUP
BEEF CUBES AU JUS
BEEF NOODLE SOUP
** BEEF PATTIE, FROZEN, IND
BEEF RICE SOUP
BEEF STROGANOFF
'**' preceding a recipe name indicates recipe not analyzed.
February 2005 Nutrition and Food Service
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PE Enter/Edit Preparation Areas [FHING9]
The Enter/Edit Preparation Areas option allows you to enter and edit data in the
PREPARATION AREA file #114.2. It contains the names of all areas in the kitchen where food
preparation takes place, e.g., cooks area, salad area, desserts area, etc. Facilities need to create
their own preparation areas using this option and assign a preparation area to each recipe.
Recipes on the production sheets are sorted and printed according to preparation area, and given
to the appropriate production personnel. The Preparation Area field discussed under Enter/Edit
Recipes (RE) uses the preparation areas from this file. This is not a mandatory field, but is highly
recommended.
Preparation Area Name: Enter ?? to view a list of preparation areas already defined. This field
is 3-15 characters in length.
Code: Enter a code 2-5 characters in length. This code displays on reports.
Print Order: Enter a numeric value indicating the print order (from low to high) of various
preparation areas for sorting by preparation area.
Select PREPARATION AREA NAME: ??
CHOOSE FROM:
KITCHEN
SALAD AREA
This is the name of an area where recipes are prepared (e.g., salad area, bakery,
etc.).
Select PREPARATION AREA NAME: DESSERTS AREA
ARE YOU ADDING 'DESSERTS AREA' AS A NEW PREPARATION AREA (THE 8TH)? Y (YES)
PREPARATION AREA NAME: DESSERTS AREA// <RET>
NAME: DESSERTS AREA// <RET>
CODE: DESS
PRINT ORDER: 30
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PL List Preparation Areas [FHING10]
The List Preparation Areas option gives you a listing of all preparation area names, codes and
print orders in the PREPARATION AREA file #114.2.
DEVICE: <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
PREPARATION AREAS MAR 9,2005 14:05 PAGE 1
PRINT
NAME CODE ORDER
-----------------------------------------------------------------------------
SALAD SALAD 1
COLD FOODS COLD 5
COOKS COOKS 22
DESSERT DESS 30
February 2005 Nutrition and Food Service
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RC Re-cost Recipes [FHREC10]
The Re-cost Recipes option allows you to recalculate all recipe costs. Recipe costs are calculated
from ingredient costs. After ingredient costs are updated, use this routine to recalculate the recipe
costs.
Ingredient costs are updated by answering YES to the prompt “Do you want to re-cost recipes?
(Y/N)” in each of the following options:
Edit Ingredient Cost (IC) located within the Budget Asst. Menu [FHBUD]
Enter/Edit Ingredients (IE) within the Ingredient Management menu.
Enter/Edit Current Ingredient QOH (QE)
A “YES” entry initiates the updating. The running time of this routine depends on the number of
cost changes, and the size of the RECIPE and INGREDIENT files. This is how it looks when re-
costing is done:
Do you want to re-cost recipes? (Y/N): Y
Beginning re-costing of all recipes ............................................
.........
Done ...
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RE Enter/Edit Recipes [FHREC1]
The Enter/Edit Recipes option allows you to enter and edit data in the RECIPE file #114. It
contains every item found on a menu. Approximately 500 VA Standardized Recipes are already
in the file and you can print them using the List Recipes (RL) option. Recipes unique to a facility
are added to the file. Recipes already in the file are modified to suit local practice.
It is recommended that an initial review of recipes in the RECIPE file be conducted to identify
any changes needed on those already entered. VA Recipe numbers are entered under the
Synonym field for easy identification when reviewed. This field is changed to a synonym more
familiar to the facility.
Note: Every food item on a menu must have a corresponding recipe in the
computer. Recipes are required to complete the MEAL and MENU
CYCLE files.
Recipe Name: The name is 3-30 characters in length. Recipe Names are entered in the same
way as printed on a menu. The Synonym Name is used for an alternate description.
Example
Recipe Name: Split Pea Soup
Synonym Name: Pea Soup
Synonym: The Synonym is not a required entry. It can be 3-25 characters in length.
Number of Portions: The Number of Portions is a required entry that indicates the number of
portions per recipe. It should be a whole number between 1 and 1000. It is recommended that
you enter the number of portions according to the amount usually produced. This does not have
to be 100 portions.
Portion Size: The Portion Size is a required field that must be a number followed by OZ,
FLOZ, or EACH.
Examples
o 4 OZ
o 6 FLOZ
o 1 EACH
Portion sizes multiplied by the number of recipe portions required for a meal are used to generate
meal distribution weights, volumes, or quantities (each) for each recipe. If the Meal Distribution
report is used, portion sizes must be accurate for type of distribution. This field is especially
important for individual proportioned items, e.g., Milk, Diet Supplements, Bread Slices,
Individual 4 oz Juice, etc. This concept is discussed further under Meal Production Reports
(MR).
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Example
A facility uses individual 8 oz containers of Milk. Production Reports indicate 100 servings
are needed.
o If Milk recipe portion size is 1 - EACH, the Meal Distribution Report lists 100 EACH.
o If Milk recipe portion size is 8 - FLOZ, the Meal Distribution Report lists 6.2 gal.
Preparation Time: The Preparation Time is not required and is free text up to 10 characters in
length. Preparation time does not adjust for the number of portions being prepared.
Equipment: Equipment is not a required entry. Multiple equipment names can be entered; each
name 3-21 characters in length. This field points to the EQUIPMENT file (114.4) and designates
all types of equipment used in preparation of a recipe. You select a piece of equipment for this
field already in the EQUIPMENT file or enter a new one. Entering a new one in this field
automatically adds that piece of equipment to the EQUIPMENT file.
Serving Utensil: Serving utensil is not a required field. This field points to the SERVING
UTENSIL file that designates all types of utensils required for serving a recipe by tray line
personnel or cafeteria line personnel. If the utensil is not in the list, add it using the Enter/Edit
Serving Utensils (SE) option.
Default Category: The Default Category is a required entry. This field points to the RECIPE
CATEGORY file that designates categories to which recipes are assigned. New recipe categories
are created through Enter/Edit Recipe Categories (CE). Only one category is entered for each
recipe. The recipe category determines the order in which recipes are listed on the Print Diet
Menus (DP), Print Weekly Menu (WP), Print Diet Cards (PD) and Print Tray Tickets (PT). If
there is no recipe category assigned to a recipe in the MEAL file (Enter/Edit Meals (ME)
option), the recipe category defaults back to the category entered in this field.
Pre-Prep State: The Pre-Prep State is not a required entry. It designates the preparation state of
a recipe. A master listing, which cannot be edited, comes with the program and can be viewed by
entering a question mark (?) after this field.
M Mix
D Dehydrated
F Frozen
C Canned
X Concentrated
S Scratch
I Ind/R-T-S
P Partially Prep
R R-T-S (Ready-To-Serve)
The Pre-Prep State prints on the recipe list and can be helpful when reviewing the recipes in the
RECIPE file. If a facility uses both convenience and conventional food items such as Beef Stew,
the Pre-Prep State can identify which items are added to the RECIPE file.
Preparation Area: The Preparation Area is not a required entry. New preparation areas are
created through the Enter/Edit Preparation Area (PE) option. Preparation areas are used to sort
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140
recipes that are listed on the Meal Production Reports (MR). Each recipe may only have one
preparation area. Some recipes are needed in two prep areas; the area assigned to a recipe needs
to reflect the best way reports are used.
Example
When preparing Bean Salad, first the beans are cooked in the Cooks Prep area and then the
salad is mixed and portioned in the Salad Prep area. In this example, the Bean Salad recipe is
assigned to the Cooks Prep area and is shared with the Salad Prep area, as it only displays on
the Cooks Prep list.
# Days Pre-Prep: The Number of Days Pre-Prep is not a required entry. Enter a whole number,
0-3. If the recipe contains an ingredient or partially prepared item that requires advance
preparation, this field should contain the number of advance days needed for preparation.
Example
o Potatoes may be cooked and diced the day before making potato salad: therefore, the #
Days
o Pre-Prep would be 1.
Although data in this field is not currently functional, it will be used in future programs to
identify items needing advance preparation. To prevent extensive file review and back-entry of
data in the future. It is recommended that this field be completed during initial data entry.
Print Recipe: This field specifies which recipes automatically print with Meal Production
Reports (MR). The Meal Production Reports (MR) routine is designed to automatically print all
recipes needed for production of a meal. You can print some recipes and not others or print none
at all.
These different printing runs are controlled through different mechanisms. The selection of
individual recipes to print is controlled by this field. A “YES” in this field causes the recipe to
print automatically with the reports. A “NO” in this field permanently suspends printing of this
recipe as an automatic part of production reports. The “NO” does not affect printing of adjusted
recipes. Automatic printing of recipes can be temporarily suspended, if desired, at the time the
Meal Production Reports are requested by answering “NO” at the prompt “Do you want printed
recipes?”.
Example
These recipes have the following Print field entries:
Beef Stew Yes
Mashed Potatoes No
Milk, Ind. No
Beet Salad Yes
At the prompt “Do you want printed recipes?”, a “YES” causes printing of recipes for Beef Stew
and Beet Salad; a “NO” suspends printing of all recipes. All four items will always list on the
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 141
Production Summary with preparation quantities, but there will not be hard-copy recipes for all
of them.
Ingredient: The Ingredient field is not required and points to/uses the ingredients from the
INGREDIENT file. Enter all ingredients and quantities in a recipe in the same recipe unit as
listed in the master INGREDIENT file. The appropriate recipe unit is displayed after entering the
ingredient name. In order to obtain a nutritional analysis of a recipe, each ingredient must also be
associated with a Nutrient and the Nutrient Amount in LBS. The Associated Nutrient field uses
nutrients from the FOOD NUTRIENTS file #112.
Example
Select Ingredient: Flour
Units should be WEIGHT (automatically displayed)
Quantity: 18 oz
Associated Nutrient: Flour, Wheat, All Purpose, Enr
Nutrient Amount in LBS: 1.13
Using the above example when entering quantities, the program automatically converts the
quantity of 18 oz to 1 lb 2 oz.
Quantity: Enter a quantity with a unit of measure. If the ingredient quantity is changed,
manually recalculate and enter the Nutrient Amount in LBS.
Associated Nutrient: and Nutrient Amount in LBS: When entering the ingredient, the
program automatically enters the Associated Nutrient and the Nutrient Amount in LBS, if the
Nutrient Data Reference and Weight of Recipe Unit in LBS fields are previously entered in the
master INGREDIENT file.
There is no limit to the number of ingredients, you can enter for each recipe. It is suggested that
ingredients be entered in the order of appearance in the recipe. Although neither the Ingredient
field nor the Embedded Recipe field (below) is required, at least one or the other must be present
for reports to print properly.
Embedded Recipe: The Embedded Recipe is not required. Recipes for this field are selected
from the RECIPE file. An embedded recipe is a recipe within a recipe.
Example
Cream Sauce within Delmonico Potatoes
When an embedded recipe is entered, the portion size for the recipe is displayed and a prompt
displays asking for the number of portions required. Embedded recipes usually follow the
original recipe when printing only if “YES” is answered to the Print Recipe field when you
created the recipe under the Enter/Edit Recipe (RE) option. The exception to this is when the
embedded recipe is not only part of another recipe, but is also on the menu.
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Example
Chicken Broth is used as an embedded recipe in Chicken Gravy, but is also used as a recipe for
Clear Liquid diets. In this example, the Chicken Broth recipe does not print following the
Chicken Gravy recipe, but the program prints a Chicken Broth recipe with the sum of the
quantities needed for the entire meal. The Chicken Gravy recipe states the number of portions
of Chicken Broth required with an asterisk next to the Chicken Broth indicating that it is an
embedded recipe.
There is no limit to the number of embedded recipes that you can enter.
Directions: Directions are not required. This is a free text field. All recipe directions are entered
under this field. Directions do not include quantitative information, because it is free text and is
not adjusted when recipe quantities are increased and/or decreased.
Diabetic Exchange: This multiple contains the Diabetic exchanges associated with this recipe.
Select RECIPE NAME: RICE, BROWN
ARE YOU ADDING 'RICE, BROWN' AS A NEW RECIPE (THE 510TH)? Y (YES)
RECIPE NAME: RICE, BROWN// <RET>
NAME: RICE, BROWN// <RET>
SYNONYM: RICE, BR
NUMBER OF PORTIONS: 100
PORTION SIZE: 2 OZ
PREPARATION TIME: 1
Select EQUIPMENT: ??
CHOOSE FROM:
BAIN MARIE
BAKING SHEET
BLENDER
...
Select EQUIPMENT: STEAM KE
1 STEAM KETTLE, LARGE
2 STEAM KETTLE, MEDIUM
3 STEAM KETTLE, SMALL
CHOOSE 1-3: 1
ARE YOU ADDING 'STEAM KETTLE, LARGE' AS A NEW EQUIPMENT (THE 1ST FOR THIS RECIPE)?
Y (YES)
Select EQUIPMENT: <RET>
SERVING UTENSIL: ??
CHOOSE FROM:
#10 SCOOP
#12 SCOOP
...
SERVING UTENSIL: 2-OZ LADLE
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 143
DEFAULT CATEGORY: RICE
PRE-PREP STATE: ?
CHOOSE FROM:
M MIX
D DEHYDRATED
F FROZEN
C CANNED
X CONCENTRATED
S SCRATCH
I IND/R-T-S
P PARTIALLY PREP
R R-T-S
PRE-PREP STATE: SCRATCH
PREPARATION AREA: COOK’S AREA
# DAYS PRE-PREP: <RET>
PRINT RECIPE: NO// <RET>
Select INGREDIENT: RICE
1 RICE
2 RICE, INSTANT
3 RICE, LONG GRAIN AND WILD
CHOOSE 1-3: 1
Units should be WEIGHTS
QUANTITY: 4 LBS
ASSOCIATED NUTRIENT: RICE, WHITE, LONG-GRAIN, REGULAR, COOKED, UNENR WO/ SALT//
<RET>
NUTRIENT AMOUNT IN LBS.: 12.8// <RET>
Select INGREDIENT: <RET>
Select EMBEDDED RECIPE: <RET>
DIRECTIONS:
1>Add rice to water and bring to boil.
2>Cook for 45-50 minutes until water
3>absorbed.
4> <RET>
EDIT Option: <RET>
Select DIABETIC EXCHANGE: <RET>
Nutrition and Food Service February 2005
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144
RL List Recipes [FHREC3]
The List Recipes option prints a list of all recipes in the RECIPE file #114. It includes data from
the following fields: Recipe Name, Synonym, Category, Pre-Prep State, E-Prep (Early Prep),
Print and Cost. The cost per portion is calculated from the entries made in the Ingredient Cost
field under Enter/Edit Ingredients (IE) or Edit Ingredient Cost (IC) in the Budget Asst. Menu.
This list is sorted by recipe category and alphabetized.
The List Recipes report includes a column indicating whether or not a recipe contains an
embedded recipe.1
The list requires a 132-column printer.
Select LIST Printer: HOME// (Printer Name)
25-Jun-07 11:33am R E C I P E L I S T
Page 1
NAME SYNONYM CATEGORY PRE-PREP STATE E-PREP PRINT
COST
RECIPES EMBEDDED?
------------------------------------------------------------------------------------
--
PEAS WITH PEARL ONIONS V-70 VEGETABLE 1 FROZEN 1
0.167
PUREED SEAS MIXED GREENS VEGETABLE 1 NO
SAUTED CABBAGE SAUT CABBAGE VEGETABLE 1 0.011
SEAS CORN=VEG VEGETABLE 1 NO
0.081
YES EMBEDDED RECIPES: SEAS CORN
SEASONED YELLOW SQUASH VEGETABLE 1 FROZEN NO
SEASONED YELLOW SQUASH,LS VEGETABLE 1 FROZEN NO
SUCCOTASH,LS 2 OZ=1VEG VEGETABLE 1 NO
0.151
YES EMBEDDED RECIPES: BUTTERED SUCCOTASH,LS
Pureed carrots,cnd VEGETABLE 1 NO
1 Patch FH*5.5*8 September 2007 Added a column, Recipes Embedded? to the List Recipes report.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 145
Budget Asst. [FHBUD]
The Budget Asst. menu allows access to the administrative report function and functions
requiring the cost input. Suggested users of this menu are Budget Clerks.
AM Administrative Menu [FHADMR]
IC Edit Ingredient Cost [FHADMR8]
PU Projected Usage [FHPRR1]
WP Print Weekly Menu [FHPR7]
XI Ingredient Management[FHINGM]
Nutrition and Food Service February 2005
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146
RP Print Adjusted Recipe [FHREC2]
The Print Adjusted Recipe option allows you to print an adjusted recipe for the exact number of
portions requested. It is useful for printing a recipe that is not automatically printed or for
reprinting one that needs further adjustment.
All quantities of ingredients in a recipe are automatically adjusted for the desired yield. The units
of measure for Volume, Weight and Each are as follows:
VOLUME: GAL, QT, PT, CUP, FLOZ, TBSP, TSP
WEIGHT: LB, OZ, TBSP, TSP
EACH: EACH
Standard conversion measures are used to adjust ingredients in recipes e.g., 1 GAL = 4 QTS. The
program also uses a conversion of 2 TBSP = 1 OZ in both volume and weight adjustments.
Fractional quantities are adjusted down to the next two smaller measures. The smallest measure
that prints is 1/8 TSP. This 1/8 TSP prints even if the recipe quantity is less than 1/8 TSP.
Recipe Name: Enter a recipe from the RECIPE file.
Number of Portions: This is a required field. This is the number, 1-5000, of portions to which
you adjust the recipe.
Select RECIPE NAME: BAKED POTATO SUPREME
Number of Portions: 50
Select Printer: HOME// <RET>
A D J U S T E D R E C I P E 16-Mar-05
BAKED POTATO SUPREME
Portion Size: 3.75-OZ No. Portions: 50
Prep. Time: 30 Srv. Utensil:
Equipment: FULL PAN Category: STARCH
- - - - - - - - - - - - - - - - - - - - - - - - - -
POTATOES, PREPEELED, WHOLE 12 LB, 8 OZ
MARGARINE, SALTED, BULK 12 OZ
SALT 1 OZ
BREADCRUMBS 12 OZ
- - - - - - - - - - - - - - - - - - - - - - - - - -
1) DRAIN POTATOES AND DRY.
2) MELT MARGARINE; ADD SALT AND MIX TO DISTRIBUTE.
3) DIP WHOLE POTATOES TO COAT.
4) ROLL POTATOES IN CRUMBS; SHAKE OFF EXCESS.
5) POUR REMAINING MARGARINE OVER POTATOES.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 147
6) BAKE UNTIL DONE.
- - - - - - - - - - - - - - - - - - - - - - - - - -
Diabetic Exchange: 1 BREAD, 1 MARGARINE
- - - - - - - - - - - - - - - - - - - - - - - - - -
Nutrition and Food Service February 2005
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148
RU List Recipe Usage in Meals/Cycles [FHPRC10]
The List Recipe Usage in Meals/Cycles option gives you the ability to identify all meals/cycles
in which a specific recipe is located. The Meal Name, Cycle, Day of Cycle and Meal (B, N, or E)
is listed for the designated recipe. The data generated can be used to determine the frequency of a
recipe in a cycle as well as its specified location.
This information is also useful if you need to delete a recipe from the RECIPE file #114. This
option helps you identify which meals to alter before a recipe is deleted. If a recipe is deleted
from the RECIPE file (Enter/Edit Recipes option) and not from the MEAL file (Enter/Edit Meals
option) in which it is entered, a system error occurs when Production Reports are run. The
program searches for a recipe that no longer exists. This is the principle source of unidentified
errors. Using this option, all meals are listed for the designated recipe and therefore you can
accurately adjust it.
Select RECIPE NAME: RASPBERRY GELATIN
Select LIST Printer: HOME// (Printer Name)
10-Mar-05 8:07am R E C I P E U S A G E Page 1
RASPBERRY GELATIN
Meal Cycle
-----------------------------------------------------------------------------
CYII-WKI-SUN-TURKEY CYCLE II - 88, Day 1, Noon
CYIII-WKI-TUE-PORK CHP/MUSHGRY CYCLE III - 88, Day 3, Evening
CYI-89-WKII-THR-BF CHOP SUEY CYCLE I - 89, Day 12, Noon
CYII-89-WKI-TUE-PORKCHOP CYCLE II - 89, Day 3, Evening
CYI-03-WKII-THR-BF CHOP SUEY CYCLE I - 03, Day 12, Noon
03 DAY B4 HALLOWEEN
MERRY XMAS SUPPER 1903
1991 XMAS EVE
SAINT PATRICK'S DAY 02
CI-03-1-TE-SPAG/MTBALLS CYCLE I - 93, Day 3, Evening
CI-03-1-RE-FR FISH CYCLE I - 93, Day 5, Evening
CI-03-1-FN-HOT TURK SAND CYCLE I - 93, Day 6, Noon
CI-03-3-SE-STUFFEDPEPPER CYCLE I - 93, Day 15, Evening
CI-03-2-ME-SAUERBRATEN CYCLE I - 93, Day 9, Evening
CI-03-2-WB-SCR EGGS CYCLE I - 93, Day 11, Breakfast
CI-03-2-FN-PIZZA BURGER CYCLE I - 93, Day 13, Noon
CI-03-3-RN-SPAGHETTI CYCLE I - 93, Day 19, Noon
CI-03-4-MN-TURK SAND CYCLE I - 93, Day 23, Noon
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 149
CII-03-4-WB-SCR E CYCLE I - 93, Day 25, Breakfast
CYCLE II - 93, Day 25, Breakfast
CI-03-4-RE-FRIED CHIX CYCLE I - 93, Day 26, Evening
CII-03-4-AB-WAFFLES/SYRUP CYCLE I - 93, Day 28, Breakfast
CYCLE II - 93, Day 28, Breakfast
LABOR DAY SUPPER '93
VETERAN'S DAY '93
CII-03-1-SE-STFD GRN PEPPER CYCLE II - 93, Day 1, Evening
CII-03-1-TB-PANCAKE/SAUS CYCLE II - 93, Day 3, Breakfast
Nutrition and Food Service February 2005
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150
SE Enter/Edit Serving Utensils [FHREC6]
The Enter/Edit Serving Utensils option allows you to enter and edit data in the SERVING
UTENSIL file #114.3, which is a listing of the types of utensils used in food service. You can
add additional utensils The Serving Utensil field of the RECIPE file points to the SERVING
UTENSIL file. It is not mandatory but if completed, the serving utensil display on the printed
recipe.
Example
6 OZ. LADLE, #8 SCOOP, SPOON, etc.
You can view the contents of this file using List Serving Utensils (SL).
Serving Utensil Name: This field is 1-10 characters in length and refers to the types of serving
utensils used in recipes.
Select SERVING UTENSIL NAME: PIE SERVER
ARE YOU ADDING 'PIE SERVER' AS A NEW SERVING UTENSIL (THE 22ND)? Y (YES)
SERVING UTENSIL NAME: PIE SERVER// <RET>
NAME: PIE SERVER// <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 151
SL List Serving Utensils [FHREC7]
The List Serving Utensils option produces a list of all serving utensils stored in the SERVING
UTENSIL file #114.3.
DEVICE: <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
SERVING UTENSILS MAR 8,2005 12:23 PAGE 1
NAME
------------------------------------------------------------------------
#10 SCOOP
#12 SCOOP
#16 SCOOP
#20 SCOOP
#8 SCOOP
1-OZ LADLE
2-OZ LADLE
3-OZ LADLE
4-OZ LADLE
5-OZ LADLE
6-OZ LADLE
8-OZ LADLE
SLOT SPOON
SPATULA
SPOODLE
SRV. SPOON
TONGS
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
152
XX Annual Report Management [FHADRR]
EA Enter/Edit Facility Profile [FHADR1]
EB Enter/Edit Hospital Outpatient Visits [FHADR3]
EC Enter/Edit Type of Service [FHADR2]
ED Enter/Edit Staffing FTEE [FHADR4]
EE Enter the Snapshot date for Modified Diets [FHADR5]
EF Enter/Edit Cost Per Diem [FHADR6]
EG Enter/Edit Nutrition Satisfaction Survey [FHADR7]
EH Enter/Edit Nutrition Service Equipment [FHADR8]
EI Enter/Edit Nutritive Analysis Average [FHADR9]
PR Print Annual Nutrition Report [FHADRP]
PU Purge Old Annual Nutrition Data [FHADRS]
Annual Report Management allows you to enter the information required in the Annual Report
that is not automatically retrieved from other Nutrition programs. Data is aggregated quarterly
and annually, printing all information entered. This report is useful in tracking quarterly meals,
costs, workload statistics, clinical activities, and patient satisfaction.
Managing Annual Reports
This program automates the Nutrition Annual Report. The standardization of data allows for
future ability to sort and retrieve data from comparable groups of facilities. A report compiles a
combination of electronic data captured from VistA and manual data collection from readily
available reports. A report contains aggregate data of the four quarters of the fiscal year, but is
generated quarterly. This program allows you to enter, edit, and review the Facility Profile,
Facility Workload Statistics, Nutrition Workload Statistics, Staffing, Nutrition Cost, Patient
Satisfaction, and Service Equipment.
Sources of Data
The following data is automatically retrieved/calculated from VistA records:
• Inpatient Days of Care and Total Served Meals from the VistA Nutrition Served Meal Report
(RR)
• Staffing FTEE using the VistA Nutrition Staffing Data Report (PR)
• The percent modified diets using the VistA Diet Order Census at 5:55 PM
• The Nutrition Status and Clinical Encounter Categories data from the VistA Nutrition Status
Summary (NS) and Nutrition Encounter Statistics (SE) programs
If the facility is not using the options that automatically calculate data, certain parts of the
Annual Report is not complete.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 153
The following data must be manually entered from paper records:
1.
2.
3.
4.
Outpatient visits are acquired from Medical Administration Service Statistical Unit AMIS
reports.
The RPM classification and complexity level for the facility profile are obtained from the
RPM coordinator and from Personnel Service.
The Cost Per Diem data is retrieved from Nutrition and Food Service 830 Report of Costs.
The Patient Satisfaction data is obtained from the VA 10-5387 Nutrition Satisfaction
Surveys.
Nutrition and Food Service February 2005
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154
EA Enter/Edit Facility Profile [FHADR1]
The Enter/Edit Facility Profile option allows you to enter and edit facility profile data. After the
initial entry of this data, only changes to the facility profile, specialized medical programs,
primary delivery, or primary production systems require editing the facility profile. The profile
identifies facilities with like scope for comparison of Nutrition data.
Facility Data: Management data required under these fields, includes facility region number,
multi-division designation, RPM classification, and complexity level. The information defines
the scope of the facility. The RPM number classifies facilities by size. The complexity level is
determined by VACO criteria: size, complexity, and the grade on which structure is based.
Nutrition training program data required in this profile identifies specific authorized training
programs at the facility, such as VA sponsored or affiliated Nutrition Internships, affiliated or
VA sponsored AP4 programs, CUPs, or Nutrition Technician programs.
Food Management data required here identifies the primary food delivery systems used at the
facility and whether or not Cook-Chill food items are served.
Specialized Medical Programs: This data identifies the specialized medical programs
authorized at the facility and the number of Clinical Nutrition FTEE assigned to each program.
Nutrition Research Programs, if conducted at the facility, must be identified as funded or un-
funded status. Clinical Nutrition FTEE assigned to research must also be identified.
YR: Enter the year, not in the future.
Station Number: Enter a station number or ? to display a list.
Facility Data?: This is a required field.
Region: Enter a region number, 1-7.
RPM Classification: Enter a classification number, 1-6.
Complexity Level: Enter a level number, 1-4.
Primary Delivery System: Enter ? to view a list from which to select a site-specific system.
Select 1 or 2: Enter ? to view a list of options.
Specialized Medical Programs: Enter ? to view a list from which to select site-specific
programs.
Assigned Clinical FTEE: Enter an FTEE, a number 0-99.9.
Areas of Research: Enter ? to view a list from which to select site-specific areas.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 155
Enter YR: 02
Enter Station Number: (Station #)
Enter/Edit Facility Data? YES
REGION #: 2// <RET>
MULTI DIVISION FACILITY?: NO// <RET>
RPM CLASSIFICATION: 1// <RET>
COMPLEXITY LEVEL: 1// <RET>
VA SPON NUTRITION INTERNSHIP: YES// <RET>
AFFILIATED AP4?: NO// <RET>
AFFILIATED NUTRITION INTERN?: NO// <RET>
AFFILIATED CUP?: NO// <RET>
VA SPONSORED AP4?: NO// <RET>
AFFILIATED NUTRITION TECH?: NO//<RET>
Select PRIMARY DELIVERY SYSTEM: Pellet// <RET>
DO YOU USE COOK CHILL FOODS?: Y// <RET> YES
SELECT 1 OR 2: ?
Choose from:
1 LESS AND EQUAL 25% OF MENU ITEMS
2 GREATER THAN 25% OF MENU ITEMS
SELECT 1 OR 2: <RET>
Enter/Edit Specialized Medical Programs? YES
Select SPECIALIZED MEDICAL PROGRAMS: Substance Abuse Program // <RET>
SPECIALIZED MEDICAL PROGRAMS: Substance Abuse Program // <RET>
ASSIGNED CLINICAL FTEE: .5// <RET>
Select SPECIALIZED MEDICAL PROGRAMS: <RET>
FUNDED NUTRITION RESEARCH?: Y// <RET>
ASSIGNED CLINICAL FTEE: <RET>
UNFUNDED NUTRITION RESEARCH?: Y// <RET>
Select AREAS OF RESEARCH: ??
Answer with AREAS OF RESEARCH
Choose from:
1 CLINICAL
2 COMMUNITY
3 COST/BENEFIT
4 EDUCATION
5 MANAGEMENT
Select AREAS OF RESEARCH: 1
ASSIGNED TOTAL CLINICAL FTEE: .7
Nutrition and Food Service February 2005
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156
EB Enter/Edit Hospital Outpatient Visits [FHADR3]
The Enter/Edit Hospital Outpatient Visits option allows you to enter a total number of hospital
outpatient visits, including any satellite clinic visits. Satellite clinics are those operated away
from the hospital. Hospital outpatient data is obtained from the Medical Administration Service
Statistical Unit AMIS reports.
Note: These outpatient visits refer to all hospital outpatient visits, not only
nutrition visits. This data identifies facilities of comparable scope.
Qtr/Yr: Default is the previous year.
Outpatients Visit Hosp: Enter a number, 0-999999999.
Number of Satellites: Enter a number, 1-5
Satellite Loc: Enter a location, 3-20 characters in length.
Total # of Sat Outpat Visits: Enter a number, 0-999999999.
Enter Qtr/Yr: 2/05// <RET>
OUTPATIENTS VISIT HOSP: 56000
NUMBER OF SATELLITES: 1
Select SATELLITE LOC: MARLIN// <RET>
SATELLITE LOC: MARLIN// <RET>
TOTAL # OF SAT OUPAT VISITS: 2340
Select SATELLITE LOC: <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 157
EC Enter/Edit Type of Service [FHADR2]
The Enter/Edit Type of Service option allows you to identify the number (0-9999) of patient
meals (average daily meals) currently served at bedside, in a cafeteria, and in a dining room area
for a specified year. The dining room area is defined as a congregate eating area where trays are
delivered to patients. This information is obtained from the VistA Served Meals Report (RR)
option or the Location Diet Lists (WD) option. If the facility has only tray and cafeteria service,
the information is found on the Served Meals Report. If the facility has dining room service, the
data is tallied from the Location Diet Lists. Print the Location lists for all types of service and
tally the number of bedside trays, dining room trays, and cafeteria trays.
Enter YR: 02
BEDSIDE TRAY: 780
CAFETERIA: 35
DINING ROOM TRAY: <RET>
Nutrition and Food Service February 2005
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158
ED Enter/Edit Staffing FTEE [FHADR4]
The Enter/Edit Staffing FTEE option allows you to enter the Staffing FTEE data. You retrieve
the FTEE data stored when the Staffing Worksheet is used and calculate the total FTEE for the
quarter. The retrieved data displays as the defaults for the prompt sequence.
Note: If you do not use the Staffing Worksheet, you need to enter the FTEE
manually. You must use these options when entering data for each quarter
to verify the defaults; otherwise, the data displays on the report.
For the FTEE field definitions, refer to the Enter/Edit Staffing Data under Administrative
reports.
Qtr/Yr: Enter the quarter and year or accept the default.
Total Daily FTEE, Clinical FTEE, Administrative FTEE, and Support Staff FTEE: Enter a
number, 0-999 with up to three decimals or accept the default.
Supervisory FTEE: Enter a number, 0-999 with up to 2 decimals.
Staff Cert Diab: This field represents the number (0-99 with no decimals) of Nutrition staff
Certified Diabetes Educators at the facility. Only those officially certified should be listed, not
Nutrition Diabetes Specialists.
Staff Cert in Nutr Supp: This field represents the number (0-99 with no decimals) of Nutrition
staff officially certified in Nutrition and Food Service Support at the facility.
Staff Reg Clin Diet Tech: This field represents the number (0-99 with no decimals) of clinical
Registered Nutrition Technicians on staff at the facility.
Staff W/Clin Privileges: This field represents the number (0-99 with no decimals) f Nutrition
Staff with Clinical Privileges, such as writes diet orders, orders lab test, at the facility.
Enter Qtr/Yr: 1 05
TOTAL DAILY FTEE: 146.9
CLINICAL FTEE: 17.9
ADMINISTRATIVE FTEE: 9.3
SUPPORT STAFF FTEE: 5
SUPERVISORY FTEE: 16.3
UNS/INT HOURS: 35.2
Change the number of Specialty Staffing? NO// YES
STAFF CERT DIAB ED (CDE): 10
February 2005 Nutrition and Food Service
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STAFF CERT IN NUTR SUPP: 20
STAFF REG CLIN DIE TECH: 30
STAFF W/CLIN PRIVILEGES: 40
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160
EE Enter the Snapshot date for Modified Diets [FHADR5]
The Enter the Snapshot date for Modified Diets option allows you to automatically calculate a
weekly average of modified diets per quarter. A tasked (set to run at a specific time) routine
captures the number of regular diets each day at 5:55 PM. The program subtracts the regular
diets from the total daily diets and the remainder are considered modified diets. The modified
diet number includes NPOs, tubefeedings and passes.
You select a Sunday date that specifies which week to use for the calculation of the weekly,
modified diet average. This Sunday date can be a past date or a future date. If a future date is
entered, the weekly, modified diet average does not print on the Annual Report until a week after
the future date. Sunday dates are entered for each quarter and are entered in advance.
Qtr/Yr: Enter the quarter and year or accept the default.
Note: Past dates work only up to the date when this version of the software was
loaded into the live account, because prior to this time, no data was stored.
Enter Qtr/Yr: 1 94
Select SUNDAY Date: 10/17/93 (OCT 17, 1993)
OCT 17,1993 - OCT 23,1993
| X | M | T | W | R | F | S |
| Sun | Mon | Tues | Wed | Thur | Fri | Sat | Total
_____________________________________________________________________________
# Mod. Diets| 505| 505| 612| 606| 503| 594| 583| 4175
Total Diets | 793| 809| 822| 832| 808| 705| 779| 5638
Change Numbers of Modified Diets and Total Diets for that week? Y// Y
Sun Mon Tues Wed Thur Fri Sat
X M T W R F S
Enter string of characters for desired days of week: e.g., MWF
Select the Day of Week you wish to change the data on: X
Change # of Modified Diets for Sun from 505 to: 505
Change # of Total Diets for Sun from 793 to: 793
OCT 17,1993 - OCT 23,1993
| X | M | T | W | R | F | S |
| Sun | Mon | Tues | Wed | Thur | Fri | Sat | Total
_____________________________________________________________________________
# Mod. Diets| 505| 505| 612| 606| 503| 594| 583| 4175
Total Diets | 793| 809| 822| 832| 808| 705| 779| 5638
Change Numbers of Modified Diets and Total Diets for that week? Y// N
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 161
EF Enter/Edit Cost Per Diem [FHADR6]
The Enter/Edit Cost Per Diem option allows you to enter or edit cost per diem per patient. Use
the 830 Report of Costs for the cumulative fiscal year totals and the personal costs.
This data is used to calculate the quarterly cumulative and year-to-date Cost Per Diem. Use the
830 Report List of Costs and FTEE Report to obtain the Nutrition cumulative fiscal year totals
and the personnel costs. The Other Personnel cost is automatically calculated by subtracting the
sum of personnel service, subsistence and operating supplies accounts from the total dollars.
Qtr/Yr: Enter the quarter and year or take the default.
Cumulative Total: Enter the cumulative fiscal year totals for the 830 report of costs.
Personal Service: Enter total Personal Service cost.
Personal Service-Tech: Enter the Technician's 1019 cost of Personal Service.
Personal Service-Dietitian: Enter the Dietitian's 1018 cost of Personal Service.
Personal Service-Wagebrd: Enter the Wageboard 1008 cost of Personal Service.
Personal Service-Clerical: Enter the Clerical 1002 cost of Personal Service.
Subsistence: Enter the Subsistence 2610 cost of Personal Service.
Operating Supplies: Enter the Operating Supplies 2660 cost of Personal Service.
Enter Qtr/Yr: 3 93
Enter the Cumulative Total on the 830
Report of Costs: 1642302
TOTAL PERSONAL SERVICE: 1233013
PERSONAL SERVICE-TECH 1019: 47337
PERSONAL SERVICE-DIETITIONS 1018: 289681
PERSONAL SERVICE-WAGEBRD 1008: 850289
PERSONAL SERVICE-CLERICAL 1002: 28944
SUBSISTENCE 2610: 338394
OPERATING SUPPLIES 2660: 70805
Nutrition and Food Service February 2005
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162
EG Enter/Edit Nutrition Satisfaction Survey [FHADR7]
The Enter/Edit Nutrition Satisfaction Survey option allows you to enter or edit results from a
Nutrition survey on a quarterly or annual basis. For those facilities that have service initiated
satisfaction data, (VA 10-5387), input the number of responses for each rating, i.e., Very Good,
Good, Average, Fair, and Poor. Only one set of data per quarter is stored. Those facilities who
conduct monthly Nutrition patient surveys need to manually consolidate and enter results on a
quarterly basis. The total number of responses and the percentage for each rating are
automatically calculated on the report.
Nutrition Survey: There are 9 Nutrition Survey categories which must have data entered in
these fields. They are:
• Appetizing Food
• Taste
• Temperature
• Variety
• Cleanliness
• Courteous
• Time
• Diet Information
• Overall Rating of Nutrition Service
Each category is rated by the following factors:
• V = Very Good
• G = Good
• A = Average
• F = Fair
• P = Poor
Ratings are further categorized by patient population types, i.e., GM&S (General Medicine and
Surgery units), NHCU ( Nursing Home Care Units), PSYCH (Psychiatry units), DOM
(Domicilliary care unit), SCI (Spinal Cord Injury Unit), and Other (represents any other sub-
group of patients which a facility may want to designate for satisfaction survey purposes).
Survey responses are manually tallied with the appropriate rating data entered for each category
and type.
Survey ratings are entered by first selecting one of the 9 survey categories, and then selecting the
appropriate patient population type. You are prompted to select these fields. Ratings are entered
as a string in the following format: Type the first letter of the rating followed by the number of
responses for that rating, type a space, and type the first letter of the next rating followed by the
number of responses for that rating, and so forth.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 163
Qtr/Yr: Enter the quarter and year or accept the default.
Survey Category: Enter the number of the survey category for which you want to record results.
Service: Enter the service for which you want to record data.
Rating string: Enter the first letter of the rating followed by the number of responses for that
rating. Type a space and enter the first letter of the next rating, followed by the number of
responses for that rating, and so on.
Example
V20 G40 A3 P1
This example indicates that for Very Good (V), there are 20 responses, for Good (G), there are
40 responses, for Average (A), there are 3 responses, and for Poor (P), there is 1 response.
Enter Qtr/Yr: 3/02// <RET>
Select one of the following:
1. APPETIZING
2. TASTE
3. TEMP
4. VARIETY
5. CLEANLINESS
6. COURTEOUS
7. TIME
8. DIET INFO
9. OVERALL
Select SURVEY CATEGORY: 3 TEMP
Select one of the following:
1. GM&S
2. NHCU
3. PSYCH
4. DOM
5. SCI
6. OTHER
Select SERVICE: 1 GM&S
Enter Rating String: V25 G5 F5
Enter More Rating String for another
service? YES// NO
Select one of the following:
1. APPETIZING
2. TASTE
3. TEMP
4. VARIETY
5. CLEANLINESS
6. COURTEOUS
7. TIME
8. DIET INFO
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
164
9. OVERALL
Select SURVEY CATEGORY: 9 OVERALL
Select one of the following:
1. GM&S
2. NHCU
3. PSYCH
4. DOM
5. SCI
6. OTHER
Select SERVICE: 1 GM&S
Enter Rating String: V46 G130 F23 P4
Enter More Rating String for another service? YES// NO
Select one of the following:
1. APPETIZING
2. TASTE
3. TEMP
4. VARIETY
5. CLEANLINESS
6. COURTEOUS
7. TIME
8. DIET INFO
9. OVERALL
Select SURVEY CATEGORY: <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 165
EH Enter/Edit Nutrition Service Equipment [FHADR8]
The Enter/Edit Nutrition Service Equipment option allows you to track specialized pieces of
equipment in use throughout the system. It is used to determine the location where equipment is
in use and to track the progress of technology. You enter data for each piece of equipment that
the facility has on the Service Equipment list. This option also requires data entry on the total
CMR equipment cost for the department. If a facility has more than one CMR, all CMRs are
consolidated for the total inventory cost.
Yr: Enter a year, but not a future year.
Nutrition Equipment: The Nutrition Equipment field contains the pointer to the NUTRITION
REPORT CATEGORY file. Enter ? to view a list of Nutrition Service Equipment. Select one
that the facility has.
Brand: Enter the brand of the Service Equipment with a name 3-45 characters in length.
Nutrition Equipment: Enter another piece of equipment, or press <RET> to continue.
CMR Equipment Inv Cost: Enter the department’s total equipment cost as stated on CMR(s)
with a number, 0-999,999,999, with no decimal points.
Enter YR: 05
Select NUTRITION EQUIPMENT: Blast Chiller// ??
CHOOSE FROM:
Advanced Delivery
Blast Chiller
Circular Trayline
Cook Tank
Ice Builder
Pump Fill Station
Vacuum Packer
Pulper/Waste Disposal
Dishmachine-Flight
This field contains the pointer to The Nutrition Report Category file.
CHOOSE FROM:
Advanced Delivery
Agitating Kettle
Automatic Transport
Blast Chiller
Circular Trayline
Comb. Conv Oven/Stmr
Cook Tank
Dishmachine-Circular
Dishmachine-Flight
Ice Builder
Pulper/Waste Disposal
Pump Fill Station
Rethermalization Oven
Vacuum Packer
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
166
Select NUTRITION EQUIPMENT: Blast Chiller// <RET>
NUTRITION EQUIPMENT: Blast Chiller// <RET>
BRAND: ANARCTICA INC.// <RET>
Select NUTRITION EQUIPMENT: <RET>
TOTAL CMR EQUIPMENT INV COST: 100000// <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 167
EI Enter/Edit Nutritive Analysis Average [FHADR9]
The Enter/Edit Nutritive Analysis Average option requires you to enter data on the average
nutritive analysis for a regular diet. Data is calculated by using the Energy Nutrient Analysis
(EA) options.
Yr: Enter the year.
Nutritive Analysis Date: This is a required entry. Enter the date the Nutritive Analysis was
done.
Calories: Type a number, 0-9999 with no decimals.
% CHO: Type a number, 0-99 with no decimals.
% PRO: Type a number, 0-99 with no decimals.
% FAT: Type a number, 0-99 with no decimals.
MG CHOL: Type a number, 0-99999 with no decimals.
MG NA: Type a number, 0-99999 with no decimals.
Enter YR: 05 (2005)
Enter Date Nutritive Analysis was
taken: JAN 31,2005// <RET> (JAN 31, 2005)
CALORIES: 7980// <RET>
% CHO: 99// <RET>
% PRO: 5// <RET>
% FAT: 2// <RET>
MG CHOL: 650// <RET>
MG NA: 3000// <RET>
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
168
PR Print Annual Nutrition Report [FHADRP]
Nutrition Reports
Existing reports include outpatient meals information and allow you to select single, multiple, or
all for each communication office. If the report is a census, it automatically calculates and
populates tabulated fields. The reports are listed in the Dietetics Lists/Reports option
[FHCDLST].
The Print Annual Nutrition Report option allows you to print the final report after all the data is
put in for the year. Data for each section of the report is retrieved several sources.
Section I Facility Profile: The information printed in this section comes directly from
the Enter/Edit Facility Profile (EA) option.
Section II Facility Workload Statistics: The inpatient data is retrieved from the
Enter/Edit Served Meals Report (RE) option. The outpatient data comes from the
Enter/Edit Hospital Outpatient Visits (EB) option.
Section III Nutrition Workload Statistics: The Served Meals information is obtained
from the Enter/Edit Served Meals Report (RE) option, and the Type of Service from the
Enter/Edit Type of Service (EC) option. The Nutrition Status Summary information is
retrieved automatically from the Enter Patient Nutrition Status (ES) option. The Clinical
Encounter Category Summary is automatically calculated from the Enter/Edit Encounters
(EE) option. However, in order for the program to categorize all encounters entered on a
daily basis, the Clinical Manager must enter a clinical category on each encounter in the
ENCOUNTER TYPES file #115.6. This is done through the Enter/Edit Encounter Types
(ET) option under the Clinical Management Menu. The Modified Diet Summary
information is automatically calculated by entering a date under the Enter The Snapshot
Dates For Modified Diets (EE) option. The program then calculates a weekly average of
modified diets per quarter. The Nutritive Analysis is an average of a Regular diet for one
week, which is entered under the Enter/Edit Nutritive Analysis Average (EI) option.
Section IV Staffing: The FTEE and specialty staff information is retrieved from the
Enter/Edit Staffing FTEE (ED) option. Measured FTEE is whatever is left over after
subtracting each area from the total average FTEE for the quarter.
Section V Nutrition Cost: The Cost Per Meal and the Cost Per Diem information is
retrieved from the Enter/Edit Served Meals Report (RE) option and the Enter/Edit Cost
Per Diem (EF) option.
Section VI Patient Satisfaction: Information in this section is retrieved from the
Enter/Edit Nutrition Survey (EG) option.
Section VII Equipment: Equipment and CMR information in this section is retrieved
from the Enter/Edit Equipment (EE) option.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 169
Station Number: Enter the station number or type ? to view a list.
Yr: Enter the last two digits of the year, such as 94.
Device: Enter the name of the printer, which can print 132 columns. This report must be queued,
because it is a time consuming process.
Enter Station Number: (Station #)
Enter YR: 94
QUEUE TO PRINT ON
DEVICE:
9-Mar-05 3:14pm D I E T E T I C R E P O R T
Page 1
1 - 4 Qtr FY 02
S E C T I O N I F A C I L I T Y P R O F I L E
NAME: HINES, IL
STATION NUMBER: 578
LOCATION: ILLINOIS
REGION: 2
RPM CLASSIFICATION: 1
COMPLEXITY LEVEL: 1
MULTI DIVISION FACILITY: NO
PRIMARY DELIVERY SYSTEM:
Pellet
COOK CHILL FOODS: NO
SPECIALIZED MEDICAL PROGRAMS:
ASSIGNED CLINICAL FTEE
AIDS (Medicine) 0.5
Cardiac Rehabilitation 0.5
Nutrition Support Team 1.0
Wellness for Employees
HBHC Program 0.5
Renal Dialysis 1.0
Spinal Cord Injury 1.0
Substance Abuse Program 0.5
NUTRITION INTERNSHIP/PROGRAMS:
VA SPONSORED NUTRITION INTERNSHIP YES
AFFILIATED AP4 NO
AFFILIATED NUTRITION INTERNSHIP NO
AFFILIATED CUP NO
VA SPONSORED AP4 NO
AFFILIATED NUTRITION TECHNICIAN NO
FUNDED NUTRITION RESEARCH NO
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
170
UNFUNDED NUTRITION RESEARCH NO
S E C T I O N II F A C I L I T Y W O R K L O A D S T A T I S T I C S
INPATIENT DAYS OF CARE 1st Qtr 2nd Qtr 3rd Qtr
4th Qtr YTD Total
Hospital 55,864 56,752 54,103
55,699 222,505
Nursing Home 20,728 21,040 20,779
21,262 83,809
Domicillary 0 0 0
0 0
Total Inpatient Days 76,502 77,702 74,969
76,961 306,314
OUTPATIENTS TREATED
Hospital Clinic 0 0 30,000
0 30,000
Total Outpatients Treated 0 0 30,000
0 30,000
9-Mar-05 3:14pm D I E T E T I C R E P O R T
Page 2
1 - 4 Qtr FY 02
S E C T I O N III D I E T E T I C W O R K L O A D S T A T I S T I C S
SERVED MEALS SUMMARY
1st Qtr 2nd Qtr 3rd Qtr
4th Qtr Yearly
Total Served Meals 239,291 243,046 234,838
239,899 057,074
Average Daily Meals 2,601 2,671 2,581
2,608 2,615
TYPE OF SERVICE SUMMARY
Average Daily Meals Served
By Type of Service % of
Workload
Bedside Tray 780
96
Cafeteria 35
4
Dining Room Tray
0
Total 815
NUTRITION STATUS SUMMARY
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 171
Avg Avg Avg
Avg YTD
Status 1st Qtr 2nd Qtr 3rd Qtr
4th Qtr Tot Avg
I NORMAL 256 309 332
343 1240
% 30.5 35.5 39.1
40.3 36.4
II MILDLY COMPROMISED 154 185 268
243 850
% 18.3 21.2 31.6
28.6 24.9
III MODERATELY COMPROMISED 160 152 81
85 478
% 19.0 17.5 9.5
10.0 14.0
IV SEVERELY COMPROMISED 74 56 26
24 180
% 8.8 6.4 3.1
2.8 5.3
UNC UNCLASSIFIED 196 169 142
156 663
% 23.3 19.4 16.7
18.3 19.4
TOTAL 840 871 849
851 3411
9-Mar-05 3:14pm D I E T E T I C R E P O R T
Page 5
1 - 4 Qtr FY 02
S E C T I O N VI P A T I E N T S A T I S F A C T I O N
NUTRITION SURVEY 1st Qtr 2nd Qtr 3rd Qtr 4th
Qtr YTD Rtng
Num Rtng Num Rtng Num Rtng Num
Rtng ToT Avg
Temperature
GM&S 05 3.89 208
4.12 303 4.01
NHCU 100 3.70 116
3.73 216 3.72
PSYCH 106
3.81 106 3.81
DOM 22
3.91 22 3.91
SCI 32
3.78 32 3.78
OTHER 22
4.55 22 4.55
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
172
Total 105 506
701
Variety
GM&S
NHCU
PSYCH
DOM
SCI
OTHER
Total
Cleanliness
GM&S
NHCU
PSYCH
DOM
SCI
OTHER
Total
Courteous
GM&S
NHCU
PSYCH
DOM
SCI
OTHER
Total
9-Mar-05 3:14pm D I E T E T I C R E P O R T Page
6
1 - 4 Qtr FY 02
S E C T I O N VI P A T I E N T S A T I S F A C T I O N
NUTRITION SURVEY 1st Qtr 2nd Qtr 3rd Qtr 4th
Qtr YTD Rtng
Num Rtng Num Rtng Num Rtng Num
Rtng ToT Avg
Time
GM&S
NHCU
PSYCH
DOM
SCI
OTHER
Total
Diet Info
GM&S
NHCU
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 173
PSYCH
DOM
SCI
OTHER
Total
Overall
GM&S 100 3.77 203
3.94 303 3.86
NHCU 03 4.00 113
3.42 203 3.71
PSYCH 105 3.38 105
3.82 210 3.60
DOM 32
3.50 32 3.50
OTHER 22
4.50 22 4.50
Total 205 498
793
S E C T I O N VII E Q U I P M E N T
EQUIPMENT BRAND
Circular Trayline AVTEC
Pump Fill Station WELBILT
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
174
PU Purge Old Annual Nutrition Data [FHADRS]
The Purge Old Annual Nutrition Data option allows you to purge entries older than three years.
When you select this option, the program calculates the year that is three years ago and displays
the default. You can select a different year.
Caution: Select the year with care. This program purges/removes all the entries
prior to the year selected. If you are unsure, accept the default.
Purge to the Year: 93// <RET>
...Done
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 175
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
176
CM Clinical Management [FHMGRC]
CD Clinical Dietetics… [FHDIET] (User Manual)
DM Patient Data Log [FHDMP]
XC Clinical Management Menu… [FHASCX]
XD Diet Order Management… [FHORDX]
XE Energy/Nutrient Management… [FHNUX]
XF File Manager… [FHFILM]
XM Consult Management… [FHORCX]
XS Supplemental Feeding Management… [FHNOX]
Clinical Management focuses on site-specific parameters that the Nutrition and Food Service
uses for assessment and screening programs, and for the Nutrition Encounters program.
Parameters are set to each facility's specific patient population-type. The Encounters program
automatically captures nutrition status, assessment events, and other designated encounter data in
a statistical report used in quality management and clinical decision-making.
Clinical Management provides access to all options pertaining to clinical Dietetics. Suggested
users of this menu are Clinical Supervisors.
Clinical Dietetics [FHDIET]
Clinical Dietetics contains all of the various options that Clinical Nutrition and Food Service
staff require. Suggested users of this menu are Clinical Dietitians.
DC Dietetic Consults [FHORCM]
DO Diet Orders [FHORDM]
DR Dietetic Lists/Reports [FHCDLST]
EA Energy/Nutrient Analysis [FHNUM]
FP Food Preferences [FHSELM]
LE List Encounters [FHASE7]
NM Nutrition Patient Management [FHASCM]
PE List Patient Events [FHORX2]
PM Patient Movements [FHPATM]
SF Supplemental Feedings [FHNOM]
SO Standing Orders [FHSPM]
TF Tickler File [FHCTF]
Clinical Dietetics [FHTECH]
The Clinical Dietetics menu is the same as the Clinical Dietetics [FHDIET] menu only the
options are arranged in a different order. Suggested users of this menu are the Nutrition
Technicians.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 177
DM Patient Data Log [FHDMP]
The Patient Data Log option allows you to print all of the Nutrition data for an admission or an
outpatient visit. It is a patient-specific record containing all diet order-entry information for a
specified date range. The log contains the activity, the exact date and time of data entry, and the
name of the person who entered the order, which are used for tracking diet order-entry activity
and facilitate accountability for entry.
This is especially helpful for long term care patients who may have many months of data and the
user is only interested in information from the last few days. All fields display data since the date
specified or the last occurrence. Also, if an NPO is canceled, the user who canceled the NPO and
the date it was canceled, are saved and display in the data log.
Select Patient (Name or SSN): NFS,PATIENT ONE 01-12-41 000000001
COLLATERAL
Choose from:
1 12-11-1903 @ 08:54:15
Select ADMISSION (or C for CURRENT): 1 2031211.085415
Starting Date: FIRST// <RET>
DEVICE: HOME// <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
000-00-0001 NFS,PATIENT ONE Female Age 54 Page 1
8-Mar-05 12:43pm
-------------------------------------------------------------------------------
P A T I E N T D A T A
Allergies: STRAWBERRIES, CHOCOLATE
Food Preferences Currently on file:
Likes Dislikes
All Meals 1 GELATIN
Break 1 ORANGE JUICE, 2 MILK
Noon 1 PIZZA PUFFS NO LIVER, NO SHRIMPS
1 WHOLE-WHEAT BREAD NO GREEN FOODS
1 POTATO CHIPS, 1 WHITE BREAD
Noon,Even 2 TANGERINE NO PORK
Even 2 TACO
-------------------------------------------------------------------------------
A D M I S S I O N D A T A
Admitted: 11-Dec-03 8:54am Discharged: 24-May-04 12:09pm
Current Diet Order: 9 Expires:
Current Service: Tray
Current Isolation: Current Tubefeed Order:
Last Label Location: NEW 3 NORTH Current Supp. Fdg. Order:
Last Label Room: 103-02
-------------------------------------------------------------------------------
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
178
D I E T O R D E R S
Order: 1 Effective: 17-Sep-03 12:25pm Expires:
Ordered by: NFSDOCTOR,ONE Ordered: 17-Sep-03 12:25pm
Diet: REGULAR
Prod. Diet: REGULAR Service: Tray
Order: 2 Effective: 18-Sep-03 11:52am Expires:
Ordered by: NFSDOCTOR,ONE Ordered: 18-Sep-03 11:53am
Diet: 100gm PRO
Prod. Diet: LOW PROTEIN Service: Tray
000-00-0001 NFS,PATIENT ONE Female Age 54 Page 2
8-Mar-05 12:43pm
Order: 3 Effective: 15-Oct-03 10:39am Expires:
Ordered by: Ordered: 15-Oct-03 10:40am
Diet: NO ORDER
Comment: Hold Tray due to Tubefeeding
Prod. Diet: Service:
Order: 4 Effective: 13-Nov-03 8:31am Expires: 13-Nov-03 8:32am
Ordered by: NFSDOCTOR,ONE Ordered: 13-Nov-03 8:32am
Diet: NPO
Prod. Diet: Service:
Order: 5 Effective: 21-Nov-03 9:51am Expires:
Ordered by: NFSDOCTOR,ONE Ordered: 21-Nov-03 9:52am
Diet: REGULAR
Prod. Diet: REGULAR Service: Tray
Order: 6 Effective: 16-Dec-03 Expires:
Ordered by: NFSDOCTOR,ONE Ordered: 13-Dec-03 8:51am
Diet: REGULAR
Prod. Diet: REGULAR Service: Tray
Order: 7 Effective: 14-Dec-03 2:36pm Expires:
Ordered by: DIET,DIET Ordered: 14-Dec-03 2:37pm
Diet: NO ORDER
Comment: Hold Tray due to Tubefeeding
Prod. Diet: Service:
Order: 8 Effective: 19-Dec-03 12:50pm Expires:
Ordered by: Ordered: 19-Dec-03 12:51pm
Diet: NO ORDER
Comment: Hold Tray due to Tubefeeding
Prod. Diet: Service:
Order: 9 Effective: 19-Dec-03 12:52pm Expires:
Ordered by: NFSDOCTOR,ONE Ordered: 19-Dec-03 12:53pm
Diet: NO ORDER
Comment: Hold Tray due to Tubefeeding
Prod. Diet: Service:
-------------------------------------------------------------------------------
D I E T O R D E R S E Q U E N C E
17-Sep-03 12:25pm Order: 1
18-Sep-03 11:52am Order: 2
15-Oct-03 10:39am Order: 3
13-Nov-03 8:31am Order: 4
13-Nov-03 8:32am Order: 3
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 179
21-Nov-03 9:51am Order: 5
13-Dec-03 8:51am Order: 6
14-Dec-03 2:36pm Order: 7
19-Dec-03 12:52pm Order: 8
19-Dec-03 12:53pm Order: 9
000-00-0001 NFS,PATIENT ONE Female Age 54 Page 3
8-Mar-05 12:43pm
-------------------------------------------------------------------------------
S U P P L E M E N T A L F E E D I N G S
Order: 1 Menu: INDIVIDUALIZED
Ordered: 10-Dec-03 10:50am By: NFSDOCTOR,ONE
Reviewed: 10-Dec-03 10:50am By: NFSDOCTOR,ONE
Cancelled: 14-Dec-03 10:03am By: NFSDOCTOR,ONE
Type: Dietary Diet Associated: No
10 Am 1 CEREAL II/BOWL/SPOON; 1 MILK, SKIM
2 Pm 1 CRAX PEANUT BUTTER; 1 JUICE, ORANGE 4OZ
8 Pm 1 SANDWICH DB HALF
Order: 2 Menu: FULL LIQUID DIAB 500
Ordered: 14-Dec-03 10:03am By: NFSDOCTOR,ONE
Reviewed: 14-Dec-03 10:03am By: NFSDOCTOR,ONE
Cancelled: 14-Dec-03 10:04am By: NFSDOCTOR,ONE
Type: Dietary Diet Associated: No
10 Am 1 MILKSHAKE VANILLA
2 Pm 1 MILKSHAKE CHOC
8 Pm 1 SUSTACAL P.O.
Order: 3 Menu: ANTI-DUMPING
Ordered: 14-Dec-03 10:04am By: NFSDOCTOR,ONE
Reviewed: 14-Dec-03 1:56pm By: NFSDOCTOR,ONE
Cancelled: 14-Dec-03 2:37pm By: DIET,DIET
Type: Dietary Diet Associated: No
10 Am 1 CEREAL II/BOWL/SPOON; 1 MILK, SKIM
2 Pm 1 CRAX PEANUT BUTTER; 1 JUICE, ORANGE 4OZ
8 Pm 1 SANDWICH DB HALF
Order: 4 Menu: ANTI-DUMPING
Ordered: 2-Dec-03 2:52pm By: A NFSDOCTOR,ONE
Reviewed: 2-Dec-03 2:52pm By: NFSDOCTOR,ONE
Cancelled: 24-May-04 12:09pm By: NFSDOCTOR,ONE
Type: Dietary Diet Associated: No
10 Am 1 CEREAL II/BOWL/SPOON; 1 MILK, SKIM; 2 CRAX PEANUT
2 Pm 1 CRAX PEANUT BUTTER; 1 JUICE, ORANGE 4OZ
8 Pm 1 SANDWICH DB HALF
-------------------------------------------------------------------------------
T U B E F E E D I N G S
Order # 1
Product: SUSTACAL, Full Str., 2000 KCAL/per Day
Product CC's: 2000 Water CC's: 0
Daily CC's: Daily KCals: 2000
Ordered: 15-Oct-03 11:50am By: NFSDOCTOR,ONE
Cancelled: 21-Nov-03 12:37pm By: NFSDOCTOR,ONE
Order # 2
Product: OSMOLITE HN, 1/2 Str., 100 CC/per Hour
Product CC's: 1200 Water CC's: 1200
Daily CC's: Daily KCals: 1272
Comment: ADMINISTER OVER 18 HOUR PER DAY THRU J-TUBE
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
180
000-00-0001 NFS,PATIENT ONE Female Age 54 Page 4
8-Mar-05 12:43pm
Ordered: 14-Dec-03 2:36pm By: DIET,DIET
Cancelled: 19-Dec-03 12:50pm By: DIET,DIET
Order # 3
Product: SUSTACAL, Full Str., 2000 KCAL/per Day
Product CC's: 2000 Water CC's: 0
Product: ISOCAL HCN, 1/2 Str., 1000 CC per Day
Product CC's: 500 Water CC's: 500
Product: 1 CAL/CC,LS, 3/4 Str., 100 CC Every 4 Hours X (5) hours
Product CC's: 75 Water CC's: 25
Daily CC's: Daily KCals: 3075
Comment: NFSPAT...
Ordered: 19-Dec-03 12:50am By: NFSDOCTOR,ONE
Cancelled: 19-Dec-03 12:52am By: NFSDOCTOR,ONE
Order # 4
Product: 1 CAL/CC,LS, 3/4 Str., 100 CC Every 4 Hours X (5) hours
Product CC's: 75 Water CC's: 25
Daily CC's: Daily KCals: 3075
Comment: NFSPAT...
Ordered: 19-Dec-03 1:28pm By: NFSDOCTOR,ONE
Cancelled: 20-Dec-03 11:19am By: NFSDOCTOR,ONE
-------------------------------------------------------------------------------
D I E T E T I C C O N S U L T S
Request: DIET INSTRUCTION: PATIENT OR FAMILY Status: Complete
Clinician: NFSDOCTOR,ONE Type: Initial
Ordered: 18-Sep-03 11:51am By: NFSDOCTOR,ONE
Cleared: 9-Jun-02 3:46pm By: NFSDOCTOR,ONE
Request: EVALUATE FOR DINING ROOM Status: Complete
Comment: TEST CASE
Clinician: NFSDOCTOR,ONE Type:
Ordered: 30-Apr-01 8:11am By: NFSDOCTOR,ONE
Cleared: 30-Apr-01 10:06am By: NFSDOCTOR,ONE
Request: DIET INSTRUCTION: PATIENT OR FAMILY Status: Complete
Comment: TEST
Clinician: DIET,DIET Type:
Ordered: 30-Apr-01 9:58am By: NFSDOCTOR,ONE
Cleared: By: DIET,DIET
Request: BULIMIA DISORDER TREATMENT Status: Complete
Clinician: NFSDOCTOR,ONE Type: Initial
Ordered: 28-Oct-02 11:12am By: NFSDOCTOR,ONE
Cleared: 21-Apr-03 11:29am By: NFSDOCTOR,ONE
Request: BULIMIA DISORDER TREATMENT Status: Complete
Clinician: NFSDOCTOR,ONE Type: Initial
Ordered: 28-Oct-02 11:15am By: NFSDOCTOR,ONE
Cleared: 13-Apr-03 9:11am By: NFSDOCTOR,ONE
000-00-0001 NFS,PATIENT ONE Female Age 54 Page 5
8-Mar-05 12:43pm
-------------------------------------------------------------------------------
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 181
E A R L Y / L A T E T R A Y S
Order: 10-Nov-03 11:00am Meal: Noon Bagged: No Time: 11:00A
Ordered: 6-Nov-03 8:18am By: NFSDOCTOR,ONE
Order: 11-Nov-03 11:00am Meal: Noon Bagged: No Time: 11:00A
Ordered: 6-Nov-03 8:18am By: NFSDOCTOR,ONE
Order: 13-Dec-03 12:50pm Meal: Noon Bagged: No Time: 12:50P
Ordered: 13-Dec-03 9:19am By: NFSDOCTOR,ONE
Order: 14-Dec-03 12:50pm Meal: Noon Bagged: No Time: 12:50P
Ordered: 13-Dec-03 9:19am By: NFSDOCTOR,ONE
Order: 19-Aug-01 4:30pm Meal: Evening Bagged: No Time: 4:30P
Ordered: 19-Aug-01 12:10pm By: DIET,DIET
Order: 25-Nov-02 5:00pm Meal: Evening Bagged: No Time: 5:00P
Ordered: 24-Nov-02 12:31pm By: NFSDOCTOR,ONE
Order: 26-Nov-02 5:00pm Meal: Evening Bagged: No Time: 5:00P
Ordered: 24-Nov-02 12:31pm By: NFSDOCTOR,ONE
Order: 1-Mar-04 11:00am Meal: Noon Bagged: No Time: 11:00A
Ordered: 28-Feb-04 9:13am By: NFSDOCTOR,ONE
-------------------------------------------------------------------------------
S T A N D I N G O R D E R S
Order #: 1 Meals: All Meals
Order: 2 DOUBLE PORTIONS
Ordered: 6-Nov-03 8:17am By: DIET,DIET
Cancelled: 14-Dec-03 2:39pm By: DIET,DIET
Diet Associated: No
Order #: 2 Meals: Break
Order: 2 ORANGE JUICE
Ordered: 6-Nov-03 8:17am By: DIET,DIET
Cancelled: 14-Dec-03 2:39pm By: DIET,DIET
Diet Associated: No
-------------------------------------------------------------------------------
A D D I T I O N A L O R D E R S
Order #: 1 Status: Cancelled
Order: Double portions of dessert
Ordered: 11-Apr-01 1:28pm By: NFSDOCTOR,ONE
Cleared: 30-Nov-01 2:58pm By: NFSDOCTOR,ONE
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XC Clinical Management Menu [FHASCX]
CR Clinical Management Report… [FHASNRR]
EC Enter/Edit Nutrition Classifications [FHASC1]
EP Enter/Edit Nutrition Plans [FHASC9]
ET Enter/Edit Encounter Types [FHASE1]
LC List Nutrition Classifications [FHASC2]
LP List Nutrition Plans [FHASC10]
LS List Nutrition Statuses [FHASC4]
LT List Encounter Types [FHASE2]
NM Nutrition Patient Management… (See User Manual)
XD Display Selected Drug Classifications [FHSYP2]
XL Display Selected Lab Tests [FHSYP1]
XP Enter/Edit Clinical Site Parameters [FHASC8]
Clinical Management Menu allows each facility the greatest amount of flexibility in
individualizing the Clinical Nutrition and Food Service functions. There are 4 files and 5 site
parameters within this program which allow for individualization. There are established
guidelines for the data in the NUTRITION STATUS file #115.4, so the data is exported with the
software and cannot be edited. The data in the DIETETIC NUTRITION PLAN file #115.5,
NUTRITION CLASSIFICATION file #115.3, and the FH SITE PARAMETERS file #119.9 are
entered and/or edited according to the facility's needs. These files are populated with data in
order for the Nutrition Screening, Nutrition Profile, and Nutrition Assessment programs to
function properly.
The ENCOUNTER TYPES file #115.6 allows you to record a variety of patient encounters, as
well as recall and tabulate for statistical purposes. The Encounters program has two defined
encounter types: Nutrition Assessment and Nutrition Status. These are pre-defined, so that
activity in either of these programs is automatically tallied under Encounter Statistics. Each
facility defines any number of encounter types which reflect the kind of clinical services they
provide and the degree of documentation needed. This Encounters program replaces the
statistical management section previously included in Consult Management.
Before building the data in the files and completing the site parameters, closely review the
sample forms and the explanations for each program.
There is a relationship between the files in this program and other Nutrition and Food Service
files.
Note: The files NUTRITION CLASSIFICATION, NUTRITION STATUS, and
ENCOUNTER TYPES are not dependent on data in other files.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 183
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
NUTRITION PERSON (#115.011) | |
NUTRITION:NUTRITION P* (N )-> | 115.3 NUTRITION CLASSIFICATION
---------------------
---------------------
NUTRITION PERSON (#115.011) | |
NUTRITION:RISK CATEGO* (N )-> | 115.4 NUTRITION STATUS
NUTRITION STATUS:STATUS (N )-> | |
---------------------
---------------------
NUTRITION ENCOUNTERS (#115.7) | |
ENCOUNTER TYPE ....... (N )-> | 115.6 ENCOUNTER TYPES
---------------------
The Nutrition Patient Management menu is also found in the Clinical Dietetics User menu. It has
its own menu of sub-options, and is explained in the User Manual.
Dietetic User [FHUSR]
The Dietetic User menu provides access for non-nutrition personnel to the nutrition assessment
option, the energy/nutrient abbreviated analysis, the nutrition patient profile, and the ability to
review diet orders.
AA Abbreviated Analysis [FHNU5]
DA Display Assessment [FHASMR]
PH Review Diet Orders [FHORD2]
PP Patient Profile [FHORD9]
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CR Clinical Management Report [FHASNRR]
MA Nutrition Admission/Discharge Monitor Report [FHMNADM]
MI Nutrition Patient Monitor Inquiry [FHMNINQ]
MM Nutrition Monitor Brief Report [FHMNBRPT]
MR Nutrition Monitor Statistics Report [FHMNREP]
NA Nutrition Status Average [FHASNR5]
NS Nutrition Status Summary FHASNR]
NZ Nutrition Status Matrix [FHASNR2]
SE Encounter Statistics [FHASE4]
February 2005 Nutrition and Food Service
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MI Nutrition Monitor Inquiry [FHMNINQ]
The Nutrition Monitor Inquiry option allows you to select a patient, and an admission date for
that patient. The report displays any applicable monitors, as well as the Date Entered and, if
applicable, the Date Cleared.
Admission: Select the number of the admission date to use.
Device: Select a printer or display a device.
This patient has the following admissions:
1 APR 04, 1996@16:40:28
2 DEC 05, 2000@09:00:38
Select Admission Date for this Patient: 2
DEVICE: HOME// (Printer name)
SEP 05, 2001 Page: 1
NFSPATIENT,One 000-00-0000 Admission Date: DEC 5, 2000@09:38
============================================================================
Monitor: BMI < 21
Entered: MAY 15,2001@08:18:46
Monitor: Albumin < 3.2
Entered: DEC 5,2000@09:00
Monitor: BMI < 21
Entered: JUL 20,2001@10:17:46
Monitor: On Hyperals
Entered: JUL 18,2001 Cleared: JUL 25,2001
Monitor: BMI < 21
Entered: AUG 23,2001@09:19:59
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MR Nutrition Monitor Statistics Report [FHMNREP]
The Nutrition Monitor Statistics Report option allows you to select an admissions date range for
the report. The report displays a list of patients who had an admission in that date range, and
whether or not they had any monitor(s). At the end of the report, it will also display the Total
Number of Admissions, Total Number with Monitors and a Percentage of Admissions with
Monitors.
Begin Date: Enter a date prior to the current date (today’s date).
End Date: Enter a date after the begin date.
Device: Select a printer or display a device.
Enter beginning date: T-365 (SEP 05, 2000)
Enter ending date: T (SEP 05, 2001)
DEVICE: HOME// (Printer name)
SEP 05, 2001 Page: 1
Admission Patient SSN Monitor? Discharge
============================================================================
SEP 18,2000 NFSPATIENT,One 0000
SEP 18,2000 NFSPATIENT,One 0000 SEP 19,2000
SEP 19,2000 NFSPATIENT,One 0000 MAY 21,2001
DEC 4,2000 NFSPATIENT,One 0000 DEC 4,2000
DEC 4,2000 NFSPATIENT,One 0000 DEC 4,2000
DEC 4,2000 NFSPATIENT,One 0000 Yes
FEB 1,2001 NFSPATIENT,One 0000
MAR 22,2001 NFSPATIENT,One 0000
MAR 22,2001 NFSPATIENT,One 0000 MAR 22,2001
MAR 22,2001 NFSPATIENT,One 0000 Yes
MAR 22,2001 NFSPATIENT,One 0000
MAR 22,2001 NFSPATIENT,One 0000 MAR 22,2001
MAR 28,2001 NFSPATIENT,One 0000
APR 9,2001 NFSPATIENT,One 0000
APR 9,2001 NFSPATIENT,One 0000 JUL 10,2001
APR 9,2001 NFSPATIENT,One 0000
APR 9,2001 NFSPATIENT,One 0000
SEP 05, 2001 Page: 2
Admission Patient SSN Monitor? Discharge
============================================================================
APR 9,2001 NFSPATIENT,One 0000
MAY 7,2001 NFSPATIENT,One 0000
MAY 15,2001 NFSPATIENT,One 0000 MAY 21,2001
MAY 18,2001 NFSPATIENT,One 0000 MAY 18,2001
MAY 18,2001 NFSPATIENT,One 0000 Yes
MAY 21,2001 NFSPATIENT,One 0000 MAY 21,2001
JUN 6,2001 NFSPATIENT,One 0000 JUN 6,2001
JUN 13,2001 NFSPATIENT,One 0000
JUL 24,2001 NFSPATIENT,One 0000
AUG 13,2001 NFSPATIENT,One 0000
TOTAL ADMISSIONS: 27
February 2005 Nutrition and Food Service
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TOTAL WITH MONITORS: 3
Percentage of Admissions with Monitors: 11.11%
Nutrition and Food Service February 2005
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NA Nutrition Status Average [FHASNR5]
The Nutrition Status Average option allows you to view calculated inpatient, nutritional status
averages from a start date to the end date. The program calculates the average under each level
and the percentage of the workload for each Location or each clinician. The grand total is the
total of the total average for each level for the designated time period for all Locations or
clinicians. The grand total percentage is the average percentage of workload for each level for all
Locations or clinicians for the time period.
Print by Clinician or Location: Select the report data to be categorized by Location (W) or
Clinician (C).
Starting Date: Date the report begins to search for inpatient status levels.
Ending Date: Date the report ends the search for inpatient status levels.
Device: Enter the name of the printer. This report must be queued, because it is a time
consuming process.
Print by CLINICIAN or LOCATION? LOCATION// <RET>
Starting Date: T-7 (APR 02, 2005)
Ending Date: T (APR 09, 2005
QUEUE TO PRINT ON
DEVICE: (Printer name)
10-Mar-05 8:58am
N U T R I T I O N S T A T U S A V E R A G E
Page 1
1-Jan-05 to 31-Jan-05
LOCATION I % II % III % IV %
UNC % TOTAL
------------------------------------------------------------------------------------
---------------
10E 1 25 1 25 1 25
1 25 4
10WC 1 100
1
10W 1 50
1 50 2
11E 1 100
1
13EI
13W 3 50 2 33 1 17
6
15E 1 50 1 50
2
15WR 1 50 1 50
2
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 189
221 14 78 3 17 1 6
18
2A 4 33 6 50
2 17 12
2D 2 29 5 71
7
2N 5 83 1 17
6
3E 2 67
1 33 3
3N 1 50
1 50 2
3S 3 100
3
4E 1 33 1 33
1 33 3
4N 1 100
1
4S 1 100
1
5E
1 100 1
6W 1 50
1 50 2
7E 1 33 1 33
1 33 3
7W 2 100
2
9EI
9E 1 100
1
BRS 1 100
1
ECC 1-B 2 67 1 33
3
ECC 1-C 5 56 1 11 3 33
9
ECC 2-B 4 80 1 20
5
ECC 2-C 5 45 4 36 2 18
11
------------------------------------------------------------------------------------
---------------
Grand Total 58 52 33 29 10 9 1 1
10 9 112
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NS Nutrition Status Summary [FHASNR]
The Nutrition Status Summary option displays or prints the current Nutrition Status Levels (I-IV)
of inpatients by Location or Clinician. This report indicates at the time it prints how many
patients on a Location are screened and entered the Nutrition Status into the computer. The
summary also includes a column for "Unclassified" patients. This report assists Clinical
Managers in determining daily workload requirements based on patients' Nutrition status levels.
Location is the automatic default for printing. Select C (Clinician) for a report of the number of
patients with their statuses entered by each clinician.
Print by CLINICIAN or LOCATION? LOCATION// <RET>
DEVICE: HOME// (Printer name)
N U T R I T I O N S T A T U S S U M M A R Y Page 1
11-Apr-05 8:55am
LOCATION I II III IV UNC
-----------------------------------------------------------------
10E 5 6 3 4 6
12E 4 2 3 6 5
......
February 2005 Nutrition and Food Service
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NZ Nutrition Status Matrix [FHASNR2]
The Nutrition Status Matrix option displays the Nutrition Status levels I to IV of inpatients. Data
is viewed as either Status Change Over a period of time where specific start and end dates are
entered, or Status Change from Admission. These reports show the change of the status from the
time of admission or during specific dates.
Status Change: Select a timeframe for viewing nutrition status changes:
Status Change Over a period of time or Status Change from Admission.
• If you choose 2, the following prompts display:
• Select LOCATION (or ALL): all
• Enter # of Days from Admission: 100
• Response must be no greater than 99.
• Enter # of Days from Admission: 99
• If you choose 1, the prompts in the example display.
Location: Enter a Location name or ALL.
Starting Date: Date the report begins to search for inpatient status levels.
Ending Date: Date the report ends the search for inpatient status levels.
Device: Select a printer or display device.
Example
Select one of the following:
1. Status Change Over a period of time
2. Status Change from Admission
Select one to Display: 1 Status Change Over a period of time
Select LOCATION (or All): ALL
Starting Date: T-7 (APR 02, 2005)
Ending Date: T (APR 09, 2005)
Print on Device:
11-Apr-05 8:53am Page 1
N U T R I T I O N S T A T U S C H A N G E M A T R I X
LOCATION 2-Apr-05 to 9-Apr-05
3E
BEG STATUS END STATUS STATUS
Nutrition and Food Service February 2005
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STATUS TOTAL I II III IV UNC SAME
-------------------------------------------------------------------------------
UNC 31 1 1 29 29
3243 NFSPATIENT,One *
5432 NFSPATIENT,One *
9812 NFSPATIENT,One *
6512 NFSPATIENT,One *
0304 NFSPATIENT,One *
8410 NFSPATIENT,One *
-------------------------------------------------------------------------------
Total 31 1 0 1 0 29 29
February 2005 Nutrition and Food Service
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SE Encounter Statistics [FHASE4]
The Encounter Statistics option provides a tool to enter and record specific encounters and
aggregate data for statistical reports. The option tallies automatic encounters from computer
entries, such as Nutritional status and Nutritional assessments, as well as the site-determined
encounters entered.
This report can be generated for any specified time period in three ways:
1.
2.
3.
An Encounter Statistics Summary which includes:
• Number of each Encounter type
• Number of inpatients, collaterals, and workload units (minutes) involved in each
Encounter type
• Number of outpatients, collaterals, and workload units involved in each encounter type
• Number of other persons and workload units involved in each encounter type
• Total persons and units for each encounter type
• Grand total of encounters, patients, and units
Breakdown by Clinicians, which includes all encounter data as listed in Summary for each
clinician. Accept the default, because a “Yes” response provides a breakdown of encounters
for all clinicians by clinician.
List Individual Patient Encounters which includes:
• All encounter data as listed in Summary
• Breakdown of data by clinician
• List of each patient entered for each encounter by date
• Event comments for each encounter
• List totals for each encounter type
List Individual Patient Encounters displays only if the response to Breakdown by Clinicians
is YES. NO is the default for List Individual Patient Encounters. If you enter YES, the
report lists each clinician name and the types of encounters with the individual patient
identification under each.
Starting Date: 1/1/02
Ending Date: 5/3/02
Statistics for ALL Clinicians? Y// <RET>
Break-down by Clinician? Y//<RET>
List Individual Patient Encounters? N// <RET>
Print on Device: HOME// (Printer name)
D I E T E T I C E N C O U N T E R S T A T I S T I Page
1
1-Jan-02 to 3-May-02
Number Inpatients Outpatients
Others Total
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194
Pat Col Units Pat Col Units
Persn Units Persn Units
Screening
STATUS/SCREENING 13 10 265.4 3 79.6
13 345.0
Subtotal 13 10 265.4 3 79.6
0 0.0 13 345.0
Assessment
NUTRITIONAL ASSESSMENT 51 40 8 1835.3 11 504.7
59 2340.0
Subtotal 51 40 8 1835.3 11 504.7
59 2340.0
Pat. Education
INSTRUCTION - DIABETIC 4 4 125.0
4 125.0
INSTRUCTION - DIABETIC (F) 1 2 100.0 1 50.0
3 150.0
INSTRUCTION - NORMAL NUTR 1 1 35.0
1 35.0
INSERVICE INSTRUCTION 3 204 1225.0 102 612.5
102 612.5 408 2450.0
CONTINUING EDUC PROG ATTENDED 1 8 7.5
8 60.0
Subtotal 9 219 1402.5 103 662.5
102 612.5 421 2670.0
T O T A L 74 269 8 5493.2 116 1246.8
102 612.5 496 3205.0
D I E T E T I C E N C O U N T E R S T A T I S T I C S Page 2
1-Jan-02 to 31-Jan-02
Number Inpatients Outpatients
Others Total
Pat Col Units Pat Col Units
Persn Units Persn Units
CLINICIAN, NUTRITION
Assessment
NUTRITIONAL ASSESSMENT 5 3 108.0 2 72.0
0.0 5 180.0
18-Jan-02 4966 PATIENT, NUTRITION.
19-Jan-02 2020 CASE, CLINICAL
24-Jan-02 1300 CONSULT, NEW
25-Jan-02 2345 TEST, PAT
25-Jan-02 2098 ADMIT, ONE
Subtotal 5 3 108.0 2 72.0
0.0 5 180.0
Pat. Educatio
INSTRUCTION - DIABETIC (F) 1 2 100.0 1 50.0
0.0 3 150.0
25-Jan-02 6623 PATIENT, FOLLOWUP
25-Jan-02 3341 ADMIT, FOLL
25-Jan-02 7803 FOLLOWUP, PAT
Subtotal 1 2 100.0 1 50.0
0.0 3 150.0
INTERN, NUTRITION M
February 2005 Nutrition and Food Service
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Assessment
NUTRITIONAL ASSESSMENT 2 2 03.0 0.0
0.0 2 03.0
26-Jan-02 3333 CASE, TEST
26-Jan-02 5642 OUTPATIENT, NEW
Subtotal 2 2 03.0 0.0
0.0 2 03.0
DIETITIAN, LOCATION
Screening
STATUS/SCREENING 2 2 60.0 0.0
0.0 2 60.0
24-Jan-02 3240 INPATIENT, NEW
24-Jan-02 5685 INPATIENT, OLD
Subtotal 2 2 60.0 0.0
0.0 2 60.0
Assessment
NUTRITIONAL ASSESSMENT 1 1 45.0 0.0
0.0 1 45.0
24-Jan-02 2121 NFSPATIENT,One.
Subtotal 1 1 45.0 0.0
0.0 1 45.0
TOTAL ENCOUNTERS 11 10 403.0 3 122.0
0.0 13 425.0
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EC Enter/Edit Nutrition Classifications [FHASC1]
The Enter/Edit Nutrition Classification option allows you to add and modify nutrition
classifications. The NUTRITION CLASSIFICATION file #115.3 stores universally recognized
Nutritional diagnoses, such as DRG Codes, ICD-9-CM Codes, Marasmus, Kwashiorkor, etc.
These classifications are used during the nutritional assessment of a patient. A nutritional
classification emphasizes the importance of Nutrition and Food Service as part of the problem
list.
The name field is free text, 3-60 characters in length. There is no limit on the number of
classifications entered in the file; however, only one classification is selected for each
assessment.
Select NUTRITION CLASSIFICATION NAME: Vitamin D Deficiency
ARE YOU ADDING 'Vitamin D Deficiency' AS
A NEW NUTRITION CLASSIFICATION (THE 4TH)? y (YES)
NUTRITION CLASSIFICATION NAME: Vitamin D Deficiency Replace <RET>
NAME: Vitamin D Deficiency Replace <RET>
INACTIVE?: ??
This field, if answered YES, will prohibit further selection
of this classification unless the FHMGR key is held.
CHOOSE FROM:
Y YES
N NO
INACTIVE?: <RET>
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EP Enter/Edit Nutrition Plans [FHASC9]
The Enter/Edit Nutrition Plans option allows Clinical Managers to individualize, as well as
standardize within their facility the Nutrition Plans section on the Screening form. Specific needs
of the facility are listed, as well as providing a standardized form of recognizable planning
factors.
The plan name is 3-60 characters. There is a limit of six plans, which you can include to keep the
length of the form to one page. The lines before each plan, which provide a check off capability,
are automatically included in the program. Enter the information in upper and lower case letters
for readability and enter it in the order in which you want the plans to print on the screening
form.
Example
____ Screening data not available: Please order ________________
____ Provide basic Nutrition and Food Service care services
____ Nutrition and Food Service education
____ Recommend change diet to ____________________
____ Further Nutrition and Food Service assessment to follow
____ Recommendations:
Select NUTRITION PLAN NAME: Recommend Nutritional Education
ARE YOU ADDING 'Recommend Nutritional Education' AS
A NEW NUTRITION PLAN (THE 12TH)? y (YES)
NUTRITION PLAN NAME: Recommend Nutritional Education
Replace <RET>
NAME: Recommend Nutritional Education Replace <RET>
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ET Enter/Edit Encounter Types [FHASE1]
The Enter/Edit Encounter Types option allows you to create and/or edit data in the
ENCOUNTER TYPES file #115.6. The establishment of data in this file is necessary to use the
Encounters Program. This file allows for the collection of information on the numerous patient
care activities performed by the clinical dietitians and clinical diet technicians. It also allows for
data collection on activities performed by administrative dietitians. Each station can decide if
they require encounters be collected from the administrative dietitians. Due to the innumerable
clinical services provided, these clinical products are grouped into seven major Clinical
Categories. In a cooperative effort the Clinical Staffing Study Group, Regional Coordinators,
VACO, and the Clinical Ad Hoc Group developed these categories.
The Clinical Categories are management tools that utilize the encounters as a data source.
Individual encounters point to a specific Clinical Category. Data are generated for the seven
established Clinical Categories.
Definitions for the seven Clinical Categories are provided to serve as guidelines in creating the
ENCOUNTER TYPES file. The definitions do not imply that you have to create encounters for
all of the specific categories mentioned. If you do not create any encounters for a specific
Category, data is not tallied for that Clinical Category. You can establish very broad or very
specific encounters. The establishment of this file is totally dependent upon the facility's needs
and desires. If you create encounters for administrative Nutrition staff, do not point the
encounters to a specific Clinical Category. It is not necessary to have a clinician account for an
entire period of duty.
Clinical Category Definitions
Screening is a process of gathering pre-established data pertaining to the patient, in order to
determine the patient's nutrition status or if the patient has obvious nutritional problems,
including the documentation of such. For patients who are found not at risk, further assessment
may not be required. Those patients are re-screened within the timeframe by the facility's policy
and procedure. Patients, who are nutritionally compromised, may require further assessment.
Assessment is a process that includes further review, investigation and evaluation of the patient's
data including documentation of such. There are varying degrees of assessments performed. The
results of an initial assessment determine whether further or more complex evaluation and/or
intervention is needed.
Patient Education is a category that includes the provision of Nutrition and Food Service
education to patients and/or their caregivers as individuals or in a group setting. Instructions are
further categorized by disease entities, individual instructions and group classes, utilizing the
individual encounters.
Examples
o Instruction: Diabetic
o Class: Diabetic
February 2005 Nutrition and Food Service
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Community is a category that includes activities, such as gathering information, travel time,
screening, assessment, patient education, Nutritional intervention, documentation, etc., that are
associated with locations outside of the medical center setting. Examples include HBHC visits,
community nursing home inspections, halfway house inspections, residential care home
inspections, and community lectures.
Nutrition and Food Service Intervention consists of all aspects of patient care other than
screening, assessment, and patient education.
Examples
o Meal rounds
o Communication with the health care team
o Calorie counts
o Discharge planning
o Follow-up documentation
o Food preferences
o Diet card adjustments
Food Service Operations is a category that includes the duties performed to assure that food
service operations continue according to established policies and procedures. Activities may
include menu writing/meal planning, daily taste panel, formal taste panel, product evaluation,
energy nutrient analysis of medical center menus and plate waste studies.
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200
Administrative Duties is a category that consists of indirect Nutrition and Food Service care
activities performed by the clinician.
Examples
o Quality assessment and improvement functions
o Goal planning
o Peer review
o Training of students, interns, food service employees
o Continuing education activities
o In-services
o Administrative reports, research, proposal writing, collection of data, publications, writing
policies and procedures
o ADP coordinating activities
o Special assignments, participation in health fairs
o Daily organizational activities involved in planning duties/services for the day, record
keeping, checking patient census, correspondence, telephone calls, compiling forms, filing
o Developing education materials
o Staff meetings
Note: The examples are possible types of encounters that might point to a specific
Clinical Category. You do not need to establish encounters for all of the
examples. You can establish broad or specific encounters based upon the
need of the facility.
The Enter/Edit Encounter Types option allows you to collect information on numerous patient
care activities performed by the clinical dietitians and clinical diet technicians.
Select Encounter Types Name: Enter the name of the encounter. The encounter name must be
3-30 characters. There is no limit to the number of encounter types you can enter. Encounters are
applicable to outpatients as well as inpatients.
To determine the types of encounters to enter, each Clinical Manager should review manually
kept records, definitions of the 7 Clinical Categories, and the information reported on the Annual
Nutrition Report. In addition to Nutrition Assessments and Status/Screening encounters, there
are other encounters appropriate to record and track.
Examples
o Instruction: Diabetic (etc.)
o Calorie Counts
o Class: Wt Reduction (etc.)
o Team Meetings
o HBHC Activities
o Menu Writing
o Nursing Home Inspections
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 201
o Peer Review
o Meal Rounds
o Research Proposal Writing
This program is used to record and track a wide variety of educational and administrative
activities, such as, in-service training for food service workers, continuing education programs
attended, and so on. Again, review of current records aids in determining the encounter type
needs.
Initial Time: Enter the average time, in minutes, required to conduct an activity/encounter on
an initial basis. This value becomes the automatic default in the Enter/Edit Encounter (EE)
option and is changed at the time of entry. Type a whole number between 0 and 999. (This
information is used to complete the RCS 10-0141 or conduct time studies.)
Follow-Up Time: Enter the average time, in minutes, required to conduct an activity/encounter
on a follow-up basis. This value becomes the automatic default in the Enter/Edit Encounter
option and is changed at the time of entry. Type a whole number between 0 and 999.
Ask Event Location: Enter "YES" or "NO". A "YES" response generates a prompt to enter the
event location whenever this type of encounter is entered in the DIETETIC ENCOUNTERS file
(115.7). You can only be able to select locations, which exist in the facility’s HOSPITAL
LOCATION file. This file includes all Locations, outpatient clinics, and other hospital-wide
locations of interest.
Category: Connect the encounter to a specific Clinical Category. You can choose one of the
seven Clinical Categories.
Individual/Group/Both: This is pertinent to educational encounters. Enter either "I" for
individual patient instructions, "G" for group patient classes, or "B" for both as appropriate.
Ask Patient Name(s): Enter "YES" or "NO". A "YES" response results in the clinician is
prompted to enter each patient's name whenever this type of encounter is entered into the
DIETETIC ENCOUNTERS file (115.7).
Ask # Collaterals: This prompt displays when a "YES" response is entered under "Ask Patient
Name(s)". Enter "YES" or "NO". A "YES" response generates a prompt to enter the number (0-
9) of collaterals associated with each patient when this type of encounter is entered into the
DIETETIC ENCOUNTERS file (115.7). This field allows the service to keep track of the
number of collaterals seen according to Encounter type.
Ask for Patient Comment: This prompt displays only when a "YES" response is entered under
"Ask Patient Name". Enter "YES" or "NO". A "YES" response prompts you to enter a patient
comment, or any other information associated with this encounter when this type of encounter is
entered into the DIETETIC ENCOUNTERS file (115.7).. It is free text 3-60 characters in length.
This information displays in the Patient Inquiry option.
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Inactive: The only way to remove an entry from the ENCOUNTER TYPES file is to inactivate
it by a "YES" in this field. Simple deletion of the entry would cause "Undefined Errors"
throughout other parts of the program. Once an entry is inactivated, a non-manager cannot use it.
Select ENCOUNTER TYPES NAME: ??
CHOOSE FROM:
Class - Diabetic
FOOD-DRUG INSTRUCTION (** INACTIVE **)
NUTRITIONAL ASSESSMENT
STATUS/SCREENING
Select ENCOUNTER TYPES NAME: Class - Overeaters
ARE YOU ADDING 'Class - Overeaters' AS
A NEW ENCOUNTER TYPES (THE 5TH)? y (YES)
ENCOUNTER TYPES NAME: Class - Overeaters// <RET>
NAME: Class - Overeaters// <RET>
INITIAL TIME: 60
FOLLOW-UP TIME: 30
ASK EVENT LOCATION?: ??
CHOOSE FROM:
Y YES
N NO
ASK EVENT LOCATION?: Y YES
CATEGORY: ??
CHOOSE FROM:
S Screening
A Assessment
E Pat. Education
C Community
N Nutrition Inv.
F Food Svc.
X Administrative
CATEGORY: E Pat. Education
INDIVIDUAL/GROUP/BOTH: ??
CHOOSE FROM:
I INDIVIDUAL
G GROUP
B BOTH
INDIVIDUAL/GROUP/BOTH: G GROUP
ASK PATIENT NAME(S)?: ??
CHOOSE FROM:
Y YES
N NO
ASK PATIENT NAME(S)?: Y YES
ASK # COLLATERALS: ??
CHOOSE FROM:
Y YES
N NO
ASK # COLLATERALS: Y YES
ASK FOR PATIENT COMMENT?: ??
CHOOSE FROM:
Y YES
N NO
ASK FOR PATIENT COMMENT?: Y YES
INACTIVE?: <RET>
February 2005 Nutrition and Food Service
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LC List Nutrition Classifications [FHASC2]
The List Nutrition Classifications option alphabetically lists all the entries in the NUTRITION
CLASSIFICATION file #115.3. Entries to this file are made using the Enter/Edit Nutrition
Classifications (EC) option. Either enter a printer name or press <RET> to bring the data to the
screen.
DEVICE: <RET> RIGHT MARGIN: 80// <RET>
NUTRITION CLASSIFICATIONS APR 12,2005 08:19 PAGE 1
NAME INACTIVE?
------------------------------------------------------------------------
Protein-Calorie Malnutrition
Thiamine/Niacin Deficiency
Vitamin A Deficiency
Vitamin D Deficiency
Vitamin K Deficiency
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LP List Nutrition Plans [FHASC10]
The List Nutrition Plans option prints a list of the entries in the DIETETIC NUTRITION PLAN
file #115.5. Use the Enter/Edit Nutrition Plans (EP) option to make entries to this file.
DEVICE: <RET> RIGHT MARGIN: 80// <RET>
NUTRITION AND FOOD SERVICE PLANS APR 12,2005 08:31
PAGE 1
NAME
------------------------------------------------------------------------
Further Nutrition Assessment
Provide basic Nutrition care services
Recommend change diet to
Recommend Nutrition Education
February 2005 Nutrition and Food Service
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LS List Nutrition Statuses [FHASC4]
The List Nutrition Statuses option prints all items in the NUTRITION STATUS file #115.4. The
program comes with four Nutrition Status levels, which you cannot edit. However, use this
option to print the Nutrition Status list.
Nutrition Status Levels:
• I Normal
• II Mildly Compromised
• III Moderately Compromised
• IV Severely Compromised
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LT List Encounter Types [FHASE2]
The List Encounter Types option prints all items in the ENCOUNTER TYPES file #115.6. Use
the Enter/Edit Encounter Types (ET) option to make entries to this file.
DEVICE: <RET> RIGHT MARGIN: 80// <RET>
ENCOUNTER TYPES APR 12,2005 08:53 PAGE 1
ASK
INITIAL FOLLOW-UP EVENT
NAME TIME TIME LOCATION? CATEGORY
ASK
ASK ASK FOR
PATIENT # PATIENT
INDIVIDUAL/GROUP/BOTH NAME(S)? COLLATERALS COMMENT? INACTIVE?
-----------------------------------------------------------------------------
Class - Overeaters 60 30 YES Pat. Education
GROUP YES YES YES
ENCOUNTER TYPE A 60 30 YES Pat. Education
BOTH YES YES YES
FOOD-DRUG INSTRUCTION 1 20 YES Screening
GROUP NO YES YES YES
NUTRITIONAL ASSESSMENT 45 NO
INDIVIDUAL YES NO YES
STATUS/SCREENING 30 15 NO
YES NO YES
February 2005 Nutrition and Food Service
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XD Display Selected Drug Classifications [FHSYP2]
The Display Selected Drug Classifications option allows you to display or print all drug classes
or codes entered under the "Select Drug Classification" site parameter. Enter a printer name or
press <RET> to bring the display to the screen.
DEVICE: <RET> RIGHT MARGIN: 80// <RET>
SELECTED DRUG CLASSIFICATIONS APR 12,2005 09:08 PAGE 1
DRUG
CLASS TITLE
------------------------------------------------------------------------
AM030 ANTI-INFECTIVES,OTHER
VT801 MULTIVITAMINS
AM800 ANTIVIRALS
BL000 BLOOD PRODUCTS/MODIFIERS/VOLUME EXPANDERS
BL700 PLATELET AGGREGATION INHIBITORS
CN601 TRICYCLIC ANTIDEPRESSANTS
DE000 DERMATOLOGICAL AGENTS
GA201 BULK-FORMING LAXATIVES
HS501 INSULIN
OT109 ANTI-INFECTIVES,TOPICAL OTIC OTHER
RE109 ANTIASTHMA,OTHER
RE508 ANTIHISTAMINE/ANTITUSSIVE/EXPECTORANT
RE030 RESPIRATORY AGENTS,OTHER
TN400 ELECTROLYTES/MINERALS
VT105 THIAMINE
XA800 INTRAVENOUS SETS
XX000 MISCELLANEOUS AGENTS
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XL Display Selected Lab Tests [FHSYP1]
The Display Selected Lab Tests option displays all laboratory tests selected under the laboratory,
test site parameter. This list includes specimen type and whether or nor to print the test on the
screening or assessment forms.
DEVICE: <RET> RIGHT MARGIN: 80// <RET>
SELECTED LABORATORY TESTS APR 12,2005 09:11 PAGE 1
PRINT PRINT
IDENT ON ON
LAB TEST SPECIMEN GROUP ASSESS SCREEN
------------------------------------------------------------------------------
ALBUMIN SERUM NO NO
CALCIUM SERUM YES YES
CHOLESTEROL SERUM YES YES
GLUCOSE SERUM YES YES
GLUCOSE, OTHER URINE NO NO
IRON SERUM 2 YES YES
IRON SATURATION SERUM NO NO
LIPIDS, TOTAL SERUM NO NO
LIPIDS, QUALITATIVE FECES NO NO
LACTIC ACID SERUM NO NO
URINE KETONES URINE YES YES
zzURINE PROTEIN URINE NO NO
VITAMIN A SERUM NO NO
VITAMIN B-12 SERUM NO NO
VITAMIN C PLASMA NO NO
VITAMIN E SERUM YES YES
ESTROGEN SERUM YES YES
INSULIN SERUM YES YES
PHENOBARBITAL SERUM YES YES
PROTHROMBIN TIME PLASMA YES YES
SICKLE CELLS BLOOD YES YES
TESTOSTERONE SERUM YES YES
THROMBIN TIME PLASMA YES YES
WBC BLOOD YES YES
February 2005 Nutrition and Food Service
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XP Enter/Edit Clinical Site Parameters [FHASC8]
The Enter/Edit Clinical Site Parameters option allows each facility to individualize the output on
the Nutrition and Food Service Screening form and Nutrition Assessment form by defining the
following site parameters. These parameters are changed whenever local policy changes. The
number of laboratory tests selected should be limited if screening or assessment forms are to
print on one page.
Assessment Default Units: In all reports generated, units of measurement for patient data
display in the English or Metric equivalents. Enter data in English or Metric format and the
program converts it to the selected default unit. Enter "E" for results in English measurements,
"M" for results in Metric equivalent measurements.
Optional Screening Line: This field allows each facility to add one line to the Nutrition
Screening form. It prints as the last line under the "S: " (Subjective) section. This is a free text
entry. Use indentations or capitalization as needed. Enter one question or item to display on the
screening form, which is not already included in the program.
Examples
"Food Dislikes", "Food Preferences", "Religious/Ethnic Preferences", or
"Do you follow a special diet at home?".
If desired, a blank area ("_____________") can be entered to meet the needs of
individual staff members.
Print Profile After Screening?: This parameter controls the printing of the Nutrition Profile.
Answer "YES" to print a Nutrition Profile following the Screening form. Answer "NO" if you do
not want it printed. Enter an "A" (for Ask User) for a prompt that asks whether or not to print the
profile.
# Of Days To Obtain Lab Data: Enter the number of days (1-500) to go back looking for
laboratory results. The larger the number of days, the slower the system prints. (For acute care
the number of days should be as low as possible). If multiple types of care exist, 03 days is a
commonly selected search timeframe. The number selected applies to both screening and
assessment. Only the most current laboratory value displays.
Select Lab Test: Select the laboratory tests to display on the assessment and screening forms.
The name of the laboratory test must be one of those available in the local VistA Laboratory
package. After entering the name, you must identify the specimen type (serum, plasma, or urine)
for each test. Some facilities identify tests by one word and require you to enter the specimen
type. Other facilities use distinctive names for each type of test; others identify tests as a routine
or stat, or specific to an area or machine.
If the facility does not have distinctive names for tests, you may not be able to print both serum
and urine results.
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Example
The lab has a test called urea. You can select urea once and indicate serum. The program does
not allow you to enter urea again and select urine. Thus, you cannot be get both serum and
urine values.
Many facilities use distinctive names, i.e., BUN and UNN. You can get both results on the forms
because the names are distinctive.
If the facility has multiple named tests, i.e., Albumin-Stat, Albumin-Routine, Albumin-
Outpatient, you need to select all possible tests and assign them the same "Ident Group" number.
This tells the program to check all the Albumin tests for the selected time period and print only
the most current result. This grouping prevents missing results, which are ordered by a different
process.
Next, you must indicate if the laboratory test value is printed on the screening form, the
assessment form or both. All will print on the Nutrition Profile.
Note: If you want the screening form to print on only one sheet, select no more
than 12 laboratory tests.
Normal ranges display on the screening and assessment forms and High (H), Low (L) and
Critical (*) values are indicated. The date the laboratory test was performed displays. An item
prints only if there is a result within the number of days specified. Only the most current value
displays. When you select tests that measure the same item, but use different processes, group
them by the same "Ident Group" number.
Select Drug Classifications: You can select the drug classifications the facility wants to use in
the screening process. By selecting drug type classifications rather than specific drugs, a greater
variety of medications are screened. The actual drug name (generic or brand) displays on the
Nutrition Profile. Strength and dosage may display depending on character space availability. If
a patient is on a combination of anti-hypertensives, each drug is listed. IV solutions are not
included in this program.
This site parameter uses drugs from Pharmacy's DRUG CLASSIFICATION file. For inpatients,
medications displays only if the Pharmacy Unit Dose program is in use. For outpatients,
medications are retrieved from the Pharmacy Outpatient program.
In this site parameter, enter only the drug classification code. The following are samples of Drug
Classifications and codes, which you could include in the screening process. Double question
marks (??) display the Drug Classification codes available at the facility; however, descriptive
names are not listed. For clarification of codes, refer to "VA Medication Classification System",
available from the Pharmacy Service.
February 2005 Nutrition and Food Service
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Sample Drug Classification Codes
AD100 Alcohol Deterrents
AM250 Tetracyclines
BL100 Anticoagulants
CN500 Antiparkinson Agents
CN602 Monoamine Oxidase Inhibitors
CV000 Cardiovascular Medications
CV400 Antihypertensives
CV350 Antilipemic Agents
CV700 Diuretics
GA200 Laxatives
GA300 Antiulcer Agents
GA400 Antidiarrheal Agents
HS051 Glucocorticoids
HS500 Blood Glucose Regulation Agents
VT000 Vitamins
Clinical Site Parameters
The assessment default units are used for determining the units for inputs when units are not
specified and for determining which units are used for output on the assessment and screening
forms. Select either English or metric.
ASSESSMENT DEFAULT UNITS: METRIC// <RET>
The Screening form makes provision for adding a site-selectable line to the form as the last line
under the S: (or subjective) section. If you make an entry, consider the indenting and column
usage of the existing lines in determining which line to enter. Press <RET> to bypass the extra
line.
OPTIONAL SCREENING LINE: Ethnic/Religious Food Pref:
Replace <RET>
You can print a Nutrition Profile following each Screening form. Answer YES if you wish the
profile printed, NO if you do not. Answer A (for Ask user) for a prompt asking whether or not to
print a profile.
PRINT PROFILE AFTER SCREENING?: ASK USER// <RET>
In selecting which laboratory results to display, the program allows for the selection of the
number of days in the past for which to search data. Selecting 30 as a value and the most recent
lab test results obtained in the last 30 days displays.
# OF DAYS TO OBTAIN LAB DATA: 180// <RET>
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Select only those laboratory tests in which the clinical staff is typically interested. A prompt as to
whether or not the results are printed on the Assessment report and the Screening form.
Select LAB TEST: MAGNESIUM// <RET>
LAB TEST: MAGNESIUM// <RET>
SPECIMEN: SERUM// <RET>
PRINT ON ASSESSMENT?: YES// <RET>
PRINT ON SCREENING?: YES// <RET>
PRINT ORDER: 1// <RET>
SERUM ALBUMIN: NO// <RET>
Select LAB TEST: <RET>
Select only those drug classifications in which the clinical staff is typically interested. The actual
drug name displays for prescribed drugs. The drug classifications you select, control which drugs
display.
The clinical parameters allow for the identification of drug classes that may cause potential
food/drug interactions.1 You specify the drug classification and respond to a series of prompts.
Create Alert allows you to create an alert for a potential food/drug interaction..
Select DRUG CLASSIFICATIONS: VT1 <RET> 00//
DRUG CLASSIFICATIONS: VT100 <RET> //
PRINT ON ASSESSMENT: YES// <RET>
PRINT ON SCREENING/PROFILE: YES// <RET>
PRINT ORDER: 1// <RET>
CREATE ALERT: YES// <RET>
Select DRUG CLASSIFICATION:
Note: Press <RET> at this prompt, to go back to the menu.
PRINT ON ASSESSMENT:
You can print the expanded Drug Classification information on the Nutrition Assessment form.
PRINT ON SCREENING/PROFILE:
You can print the expanded Drug Classification information on the Nutrition Screening form.
PRINT ORDER:
You can choose the print order of the Drug information on the Nutrition Screening report.
1 Patch FH*5.5*8 September 2007 Expanded the Drug Classification field in the Clinical Site Parameters option.
February 2005 Nutrition and Food Service
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CREATE ALERT:
You can set up an alert to a potential food/drug interaction using the expanded Drug
Classification. It alerts the dietician to a food/drug with a potential food/drug interaction. If set to
YES, an alert is created for a patient taking medication with this type of drug. You can also
select drug classes for which to send an alert for education about potential food/drug interaction.
Examples
8. I NFSPATIENT,ONE (V0021): Food/drug interaction w/ ASPIRIN 325MG EC TAB
9. I NFSPATIENT,TWO (V0021): Food/drug interaction w/ ACETAMINOPHEN 650MG TAB
10. I NFSPATIENT,THREE (V0021): Food/drug interaction w/ ABACAVIR 300MG TAB
11. I NFSPATIENT,FOUR (V0123): Food/drug interaction w/ THIAMINE 100MG TAB
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XD Diet Order Management [FHORDX]
DE Enter/Edit Diets [FHORD6]
DL List Diets [FHORD7]
IE Enter/Edit Isolation/Precautions [FHOR1]
IL List Isolation/Precaution Types [FHORI2]
TE Enter/Edit Tubefeeding Products [FHORTF1]
TL List Tubefeeding Products FHORTF2]
Diet Order Management data controls the Diet Order Entry activity. All diets, tubefeedings, and
isolation precautions particular to a facility are added through this menu. Data is entered with a
variety of synonyms and/or alternate names or designations, in order to facilitate data entry.
Before Diet Order Entry (refer to Diet Orders (DO) in the User Manual) is implemented, files
must be built for the individual medical center. The Diet Order Management menu helps you do
that.
Managing Diet Orders
The advantage of a facility building its own DIETS file is that the diets can be defined as the
facility wishes, such as deciding which diets are comparable (e.g., NAS = 4 gm Na Diet). Be
aware that some location personnel may make their own incorrect interpretations of diet and/or
tubefeeding orders. Therefore, it is important that the clinical staff continue to check orders
received in Nutrition and Food Service against physicians' orders in the medical records.
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
DIET PATTERNS (#111.1) | |
DIET1 ................ (N )-> | 111 DIETS |
DIET2 ................ (N )-> | PRODUCTION DIET |-> PRODUCTION D*
DIET3 ................ (N )-> | |
DIET4 ................ (N )-> | |
DIET5 ................ (N )-> | |
NUTRITION PERSON (#115.02) | |
ADMISSION:DIET:DIET1 . (N )-> | |
ADMISSION:DIET:DIET2 . (N )-> | |
ADMISSION:DIET:DIET3 . (N )-> | |
ADMISSION:DIET:DIET4 . (N )-> | |
ADMISSION:DIET:DIET5 . (N )-> | |
NUTRITION LOCATION (#119.6) | |
DEFAULT ADMISSION DIET (N )-> | |
FH SITE PARAMETERS (#119.9) | |
DEFAULT ADMISSION DIET (N )-> | |
---------------------
---------------------
NUTRITION PERSON (#115.1) | |
ADMIS:TUBEFEE:TF PROD* (N C )-> | 118.2 TUBEFEEDING
| CORRESPONDING * |-> RECIPE
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 215
---------------------
---------------------
NUTRITION PERSON (#115.01) | |
ADMISSION:ISOLATION/P* (N C )-> | 119.4 ISOLATION/PRECAUTION TYPE
---------------------
Diet Orders [FHORDM]
Diet Orders allows access to all Nutrition order options normally given to Location personnel
and includes the ability to order diets, consults, early/late trays, NPOs, tubefeedings, and enter
additional orders. Supplemental feedings and standing orders are not included as normal
Location ordering functions. Suggested users of this menu are Location Clerks.
OA Enter Additional Order [FHORO1]
OC Order Consult [FHORC1]
OD Order Diet [FHORD1]
OE Order Early/Late Tray [FHOREL2]
ON NPO/Hold Tray [FHORD3]
OT Order Tubefeeding [FHORTF3]
PA Enter/Edit Patient Reaction Data [GMRA PATIENT A/AR EDIT]
PH Review Diet Orders [FHORD2]
PI Enter/Cancel Isolation/Precautions [FHORD4]
PP Patient Profile [FHORD9]
XE Cancel Early/Late Tray [FHOREL3]
XN Cancel NPO/Withhold Order [FHORD12]
XT Cancel Tubefeeding Order [FHORTF4]
• Modify the Nutrition and Food Service User Manual for Location personnel and have one
available on each Location. Include information on only those options available to Location
personnel. It should emphasize examples specific to the facility.
• The modified User Manual for Nutrition and Food Service should include the additional
options available in the Clinical Dietetics [FHDIET] menu.
• When developing policies for using the Diet Order program (Diet Order (DO) menu), include
the following in planning:
• Define responsibilities and include a schedule to print lists and reports.
• Describe how each report is processed. This may be written as a Nutrition and Food Service
Policy or included in the User Manual, and modified for Location or food service personnel.
• Describe the back-up system used in the event of computer failure. Which lists and reports
are run and kept on file for reference? Can the current manual system serve as the back-up
system? Who is responsible for updating the computer on information sent during down
time? It would probably be best for Nutrition and Food Service to make the entries.
Remember that the diet cards themselves are the most current source of information.
• Because of the change in the diet office procedures, job breakdowns needs revision.
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• The implementation of the Diet Order Program affects the entire way in which information is
communicated to the diet office. Because of this, careful planning is mandatory to ensure a
smooth transition into the system.
• Coordination of training with MAS and Nursing is critical to ensure that all users understand
and can use the program. Although it is time consuming, it may be an advantage for the
Applications Coordinator to train Location personnel. Nutrition and Food Service may be
able to present the program in a more understandable way.
Note: Many employees have no prior experience with the computer.
• Consider hardware and furniture. With the elimination of kardexes, how will the information
that was previously stored there be handled?
• Keep all affected services well informed of the changes and schedule. Include ADP, MAS,
Nursing, and Nutrition and Food Service.
• In conclusion, this portion of the software will affect Nutrition and Food Service in many
ways. In general, the Nutrition and Food Service VistA program will bring positive changes.
It is important to remember that old problems may be resolved with this program but new
ones may display. Remind Nutrition and Food Service employees that the program will not
solve some perpetual problems. This includes such things as Locations not sending orders in
a timely manner, or not sending them at all. These types of problems cannot be blamed on
the new system.
• The diet office is greatly affected with operations streamlined and duplicate work
diminished. Kardexes and small pieces of paper are replaced by computer lists. With
information centralized in the computer, all interested users have access to the same
information. With the decrease in paperwork and time spent transferring information onto
kardexes and other cards, there displays to be a great reduction in work. It is important for
diet office personnel to recognize that their tasks will change with the automated system.
• Diet office personnel must use their knowledge of diets to follow up on unusual orders rather
than accepting all diets as they are entered. They should be able to identify routine errors and
take action to correct them. Diet office personnel will receive numerous calls from Location
personnel asking for help or saying they cannot, or do not, have time to make the entries. It
would be beneficial for diet office personnel to offer assistance, but not actually make all the
entries unless clearly necessary.
February 2005 Nutrition and Food Service
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DE Enter/Edit Diets [FHORD6]
The Enter/Edit Diets option allows you to enter and edit diets in the DIETS file #111. There are
several different pieces of information to establish for each diet. Four of the fields are required.
In addition, Production Diets must be pre-established in the PRODUCTION DIET file #116.2.
To edit that file use the Enter/Edit Production Diets (PE) option in Production Management (XP)
menu.
Diets Name: Enter a single-modification diet name, such as 1 Gram Sodium or Low Fat. The
program routine provides for combining any five single-modification names into a combination
diet. Therefore, do not include multiple-modification names, such as Low Fat, 1 Gram Sodium,
initially. Consider such combinations for entry after a test period, if they contribute to the
efficiency of the program. Diet names, as stated in the facility diet manual, are usually the
preferred terminology. Non-standard, but commonly used diet names are entered in the Alternate
Name field. Names must be 3-30 characters in length. Diets having multiple calorie or mineral
levels are listed as separate names.
Examples
o DIABETIC 1000
o 1500 KCAL DIABETIC
o 1G SODIUM
o MECHANICAL
o FULL LIQUID
Test diets are also listed. Do not include NPO or Regular. These are handled differently by the
program and are already present in the file. It is recommended that diets (e.g., 1500 KCAL
Diabetic) having standard feedings have similar names in both the DIETS file and
SUPPLEMENTAL FEEDING MENU file.
In developing a list of diet names, it is important to know that the diets entered are the ones
displayed when help is requested using "??". Enter a list of diets into the Diets Name field that
reflect all common ordering practices at the facility. In addition, commonly used expressions and
abbreviations are included, because Location clerks encounter and use them.
Synonym: A Synonym is a short data entry form to save time. This field is not a required entry.
Use common abbreviations and shortened forms of the longer name. Selection of the synonym
automatically links with the correct diet name. The synonym cannot exceed 12 characters in
length.
Example
DIA1000, PRO20, CL, 1000NA
Ask Expiration Date?: This field determines if the program asks for an expiration date when
specified diets are ordered. It is particularly useful for test diets and the Clear Liquid diet, when
ordered as a test diet. A "YES" in this field for any diet causes the program to ask for an
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expiration date. A date is not required in order for the program to proceed. The clerk may not
know the duration of the test diet, but the opportunity is available for an expiration date to be
entered, if known. A "NO" or a null (<RET>) in the field means you are not asked for an
expiration date. For diets having expiration dates, the program automatically cancels the time-
limited diets and reinstates the previous diet order.
If no expiration date is entered, the test diet remains in effect until another diet is ordered. Time
limitations on test diets are established in policy and clerks are taught to enter the data in training
sessions.
The program does not distinguish between a permanent Clear Liquid diet, a three-day Clear
Liquid, or a one-meal Clear Liquid and does not keep track of this information. Location staff
must know the difference and enter appropriate expiration dates and times.
Diet Precedence: Diet Precedence is a priority numbering system. Assign each diet a number,
which aids in categorizing the diets. This field has several very important functions:
It prevents the ordering of contradictory diets, such as a 2400 Calorie, High Calorie Diet (i.e.,
diets assigned the same precedence cannot be ordered for the same patient).
It distinguishes between primary diet modifications and minor diet modifications for food
production purposes, separate from clinical significance. It determines the label print order.
All of these functions are accomplished with a priority numbering system. Numbers of 20 or less
indicate primary diet modifications. Numbers greater than 20 indicate minor modifications.
Examples of primary modifications carrying numbers less than 20 might be regular, texture and
consistency alterations, sodium-alterations, calorie-alterations, fat-alterations and fiber-
alterations.
The regular diet carries the number 20 and is already present in the file. Do not enter it into the
file. Other diet precedence numbers are assigned by each facility.
Example
Assign number 1 to all consistency/texture modifications (i.e., Clear Liquid, Full Liquid,
Puree, Mechanical). By assigning the same precedence number to each, it becomes impossible
to order a Clear Liquid-Pureed Diet. The program permits only one diet of a single precedence
number. Also, by assigning number 1 to texture/consistency, we ensure that such a
modification displays first on the diet card label used in tray assembly.
Number 2 is assigned to all sodium alterations, number 3 to all calorie alterations (high, low and
diabetic) and number 4 to all protein alterations (high or low).
1000 Calorie Diabetic, High Protein, 1 Gram Sodium, Mechanical Diet
February 2005 Nutrition and Food Service
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The user-entered order is reconfigured because of the precedence numbers, to display on the diet
card label as:
Mechanical, 1 Gram Sodium, 1000 Calorie Diabetic, High Protein
The food service worker is first presented with the information most significant for tray assembly
(i.e., type of food) followed by other modifications.
Minor modifications carry numbers greater than 20, with like diets carrying the same number.
Examples of minor modifications include fluid alterations, low cholesterol and test diets. Each
minor modification eventually is associated with a Production Diet representing the type of food
generally comprising that diet.
Production Diet: The Production Diet is a required entry. Enter production diets first in the
PRODUCTION DIET file #116.2 using the Enter/Edit Production Diets (PE) option. Refer to
Production Management.
A production diet represents the basic type of food prepared for a diet modification. For
example, the basic type of food served on a No-Added-Salt diet might be regular food. The basic
food served on a Calorie-Controlled, Low Sodium diet might be low sodium food. Name a
production diet for every diet name in the DIETS file. The production diet with the lowest tally
number is reflected in the Actual Diet Census (DC). Associate every diet name with a production
diet.
Bulletin Clinician: The term Bulletin refers to a message sent to the dietitian through MailMan.
An internal mechanism automatically triggers initiation of the message. This field determines
whether a specific diet order sends an electronic message through the hospital MailMan system
to the responsible dietitian assigned to the Location. Some diets may require early dietitian
intervention in the food service process. Diets triggering such messages may require particular
changes on a diet card, notification of calculations are done or to initiate special product
preparation. The use of the medical center electronic mail system reduces the time lag between
order and dietitian response for these types of occurrences.
A "YES" in the field sends a message to the dietitian assigned to the Location. Location
assignment of dietitians is accomplished through the Consult Management (XM) menu. A "NO"
or null (<RET>) sends no message.
Abbreviated Label:1 This is a required entry. Write the abbreviation exactly as you want the
diet pattern name to print on outputs, such as reports and labels, and so that the label is readily
recognized by everyone. You automatically update diet pattern names when a diet is modified.
Diet pattern names are built by using the abbreviated label field of each diet in the pattern. If the
abbreviated label is changed, it automatically updates all diet pattern names that contain the
modified diet.
1 Patch FH*5.5*5 May 2007 This option provides functionality to automatically update Diet Pattern names when a
diet is modified. Diet Pattern names are built by using the Abbreviated Label field of each diet in the pattern. If the
Abbreviated Label is changed, it will now automatically update all Diet Pattern names that contain the modified diet.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
220
Alternate Name: Caregivers frequently order diets in a variety of non-standard formats, all
meaning essentially the same thing. This field provides the ability to accommodate alternate,
nonstandard names for any, or all, of the standard diet names listed in the Diets Name field.
Although alternate names are not displayed at a request for help, their selection automatically
links with the correct diet name.
Examples
Standard Diet Names Alternate Names
3-4 Gram Sodium No added Salt NAS
Low Tyramine MAO
Mechanical Dental Soft
You can delete an alternate name.
Inactive: The only way to remove an entry from this file is to inactivate it by entering a "Y" in
this field. Simple deletion of the entry causes Undefined Errors throughout other parts of the
program. Once an entry is inactivated, a dietician cannot select it. To reactivate requires VA
FileMan access or intervention by the Site Manager.
Text for Abbreviated Label:1 The text explains why the Abbreviated Label for a diet changed.
The diet pattern containing the diet is updated to reflect the change.
Select DIETS NAME: LOW CALORIE
NAME: LOW CALORIE// <RET>
SYNONYM: LC// <RET>
ASK EXPIRATION DATE?: NO// <RET>
DIET PRECEDENCE: 2//<RET>
PRODUCTION DIET: CALORIE CONTROLLED// <RET>
BULLETIN CLINICIAN?: NO// <RET>
ABBREVIATED LABEL: CAL CON// LOW CAL
Select ALTERNATE NAME: LOW SUGAR// <RET>
INACTIVE?: <RET>
The Abbreviated Label for this Diet has been changed to LOW CAL.
Diet Patterns containing this Diet will now be updated to reflect this change:
CAL CON, FULL LIQ will change to LOW CAL, FULL LIQ
CAL CON will change to LOW CAL
FULL LIQ, CAL CON, KOSHER, ATK will change to FULL LIQ, LOW CAL, KOSHER, ATK
...Diet Patterns have been updated!
1 Patch FH*5.5*5 May 2007 Added text explaining why the Abbreviated Label for a diet changed.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 221
DL List Diets [FHORD7]
The List Diets option allows you to list all diets and any associated data contained in the DIETS
file #111.
The list requires a 132-column printer.
DEVICE: (Printer name)
DIETS LIST
MAR 8,2005 13:31 PAGE 1
DIET ASK
NAME SYNONYM PREC ABBREV LABEL PROD DIET EXP
MAIL INACT ALTERNATE NAME
------------------------------------------------------------------------------------
---------------------------
100 GM PROTEIN 100 GM PRO 5 100gm PRO LOW PROTEIN
YES
1000 CALORIE ADA DB1000 ADA 4 1000 CAL ADA 87-130/HF
NO
1000 CALORIE REDUCTION 1000 CAL RED 4 1000 CAL RED 87-130/HF
NO
1000 CC FLUID RESTRICTION 1000 CC FR 38 1000cc FLUID DIALYSIS/LOW NO
NO
1100 CALORIE ADA DB1100 ADA 4 1100 CAL ADA 87-130/HF
NO
1100 CALORIE REDUCTION 1100 CAL RED 4 1100 CAL RED 87-130/HF
NO
1100 CC FLUID RESTRICTION 1100 CC FR 38 1100cc FLUID DIALYSIS/LOW NO
NO
120 CC FLUID RESTRICTION-TRAY 120 CC FR 38 120cc FR/TR DIALYSIS/LOW NO
NO
1200 CALORIE ADA DB1200 ADA 4 1200 CAL ADA 87-130/HF
NO
1200 CALORIE REDUCTION 1200 CAL RED 4 1200 CAL RED 87-130/HF
NO
1200 CC FLUID RESTRICTION 1200 CC FR 38 1200cc FLUID DIALYSIS/LOW NO
NO
1300 CALORIE ADA DB1300 ADA 4 1300 CAL ADA 87-130/HF
NO
1300 CALORIE REDUCTION 1300 CAL RED 4 1300 CAL RED 87-130/HF
NO
1300 CC FLUID RESTRICTION 1300 CC FR 38 1300cc FLUID DIALYSIS/LOW NO
NO
1400 CALORIE ADA DB1400 ADA 4 1400 CAL ADA 87-130/HF
NO
3000 CALORIE ADA DB3000 ADA 4 3000 CAL ADA 87-130/HF
NO
360 CC FLUID RESTRICTION-TRAY 360 CC FR 38 360cc FR/TR DIALYSIS/LOW NO
YES
500 CC FLUID RESTRICTION 500 CC FR 38 500cc FLUID DIALYSIS/LOW NO
NO
500 MG SODIUM 500 MG SOD 6 500mg SODIUM 87-130/CHOL
YES
600 CC FLUID RESTRICTION 600 CC FR 38 600cc FLUID DIALYSIS/LOW NO
NO
700 CC FLUID RESTRICTION 700 CC FR 38 700cc FLUID DIALYSIS/LOW NO
NO
800 CALORIE ADA DB 800 ADA 4 800 CAL ADA 87-130/HF
YES
Nutrition and Food Service February 2005
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222
800 CALORIE REDUCTION 800 CAL RED 4 800 CAL RED 87-130/HF
YES
800 CC FLUID RESTRICTION 800 CC FR 38 800cc FLUID DIALYSIS/LOW NO
NO
030 CALORIE ADA DB 030 ADA 4 030 CAL ADA 87-130/HF NO
YES
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 223
IE Enter/Edit Isolation/Precautions [FHORI1]
The Enter/Edit Isolation/Precautions option allows you to enter the isolation/precaution types
into the file. The ISOLATION/PRECAUTION TYPE file establishes a relationship between the
standard term on the location, how the patient tray is delivered, and who delivers it. The
ISOLATION/PRECAUTION TYPE file #119.4 supports a location clerk mechanism for
ordering isolation while still providing relevant information to the food service. Location clerks
are generally familiar with the terms used by the infection control and nursing personnel.
However, they often do not know what those terms mean to food service.
This information displays on the Diet Activity Report/Labels (DA) and the diet card label as a
two-letter code. The first letter is "P" for paper or "C" for china. The second letter is "F" for food
service worker or "N" for nurse. A message also displays on List Early/Late Trays (EL).
Isolation/Precaution Type Name: This field refers to the type of isolation or precaution
requested.
Paper or China: This is a required field and designates when paper service or china service is
used with the isolation/precaution type.
Delivered by Nurse or FSW: This is a required field that designates when the tray is delivered
by nursing or food service personnel.
Select ISOLATION/PRECAUTION TYPE NAME: ?
Answer with ISOLATION/PRECAUTION TYPE NAME
Choose from:
CONTACT
ENTERIC
GRANULOCYTOPENIC PRECAUTIONS
PROTECTIVE
RADIATION IMPLANT
RESPIRATORY
SELF INJURY
STRICT
WOUND/SKIN
You may enter a new ISOLATION/PRECAUTION TYPE
ANSWER MUST BE 3-30 CHARACTERS IN LENGTH
Select ISOLATION/PRECAUTION TYPE NAME: PROTECTIVE
NAME: PROTECTIVE// <RET>
PAPER OR CHINA: PAPER// <RET>
DELIVERED BY NURSE OR FSW: FSW// <RET>
INACTIVE?: <RET>
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
224
IL List Isolation/Precaution Types [FHORI2]
The List Isolation/Precaution Types option lists all of the current entries in the
ISOLATION/PRECAUTION TYPE file #119.4 along with the associated data elements.
DEVICE: <RET> RIGHT MARGIN: 80// <RET>
ISOLATION/PRECAUTION TYPES MAR 8,2005 13:34 PAGE 1
PAPER DELIVERED
OR BY NURSE
NAME CHINA OR FSW INACTIVE
------------------------------------------------------------------------
AFB ISOLATION CHINA NURSE
BLOOD/BODY FLUID PRECAUTIONS CHINA NURSE
CONTACT CHINA FSW
DRAINAGE/SECRETION PRECAUTIONS CHINA FSW
ENTERIC PRECAUTIONS PAPER NURSE
PROTECTIVE PAPER PAPER NURSE
RESPIRATORY CHINA NURSE
STAY OUT PAPER NURSE YES
STOP SIGN CHINA FSW
STRICT PAPER NURSE
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 225
TE Enter/Edit Tubefeeding Products [FHORTF1]
The Enter/Edit Tubefeeding Products option allows you to enter and edit data in the
TUBEFEEDING file. The TUBEFEEDING file (#118.2) contains product names or generic
designations, reflecting physician-ordering practices at each facility. It includes information on
dispensing unit, KCAL/CC, and cost.
Name: Generic identities, such as High Calorie, High Nitrogen tubefeeding are entered, as can
product names such as Sustacal or Ensure Plus. If you use generic names in the Name field, they
also display on printouts.
Dispensing Unit: Dispensing unit is the most common handling unit of each product in full
strength form. Prepackaged items have dispensing units such as can, bottle, bag or quart. You
can consider this unit, the unit delivered to the Location. This is required field.
Amount/Unit:1 This field contains the number of cubic centimeters or grams of product per
dispensing unit. You can enter values less than 10. For powdered products, the cubic centimeters
or grams per unit must be those of one package of a full strength, reconstituted feeding.
Powdered products are handled as full strength fluids throughout the tubefeeding routines. This
is a required field.
KCAL/CC: This field designates the calories per CC such as 1/CC or 1.5/CC. If a powdered
formula is used, it is the kcals per cc of reconstituted product. This is a required field.
Synonym: This field is for any other common name by which a product is ordered. Synonyms
are accepted, but do not display for help and are not printed on outputs. Only the original
tubefeeding Name field entry displays on outputs.
Corresponding Recipe: This field associates the product with a recipe in the RECIPE file #114.
A recipe is created for a product in order for costs to be calculated, and displays on the List
Tubefeedings Products (TL) report. If no recipe is created for the product, a "0.00" displays in
the cost column of the report.
Inactive?: The only way to remove an entry from this file is to inactivate it by entering a "Y" in
this field.
Select TUBEFEEDING NAME: SUS
1 SUSTACAL ENSURE
2 SUSTACAL HC ENSURE PLUS
CHOOSE 1-2: 1 ENSURE
NAME: ENSURE// <RET>
DISPENSING UNIT: CAN// <RET>
AMT/UNIT: 240C// <RET>
KCAL/CC: 1.06// <RET>
Select SYNONYM: SUSTACAL// <RET>
1 Patch FH*5.5*5 - May 2007 – Modified the AMT/UNIT field of the TUBEFEEDING file (#118.2) to accept
values that are less than 10.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
226
CORRESPONDING RECIPE: DIET SUPP - VARIETY FLAVORS// <RET>
INACTIVE?: <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 227
TL List Tubefeeding Products [FHORTF2]
The List Tubefeeding Products option lists all tubefeeding products in the TUBEFEEDING file
#118.2 along with all associated data elements.
The list requires a 132-column printer.
DEVICE: (Printer name)
TUBEFEEDING PRODUCTS
MAR 8,2005 13:32 PAGE 1
DISPENSING
NAME UNIT AMT/UNIT KCAL/CC COST INACTIVE?
RECIPE
SYNONYM
------------------------------------------------------------------------------------
-------------
1 CAL/CC,LS CAN 240C 1.00 0.00
AMIN-AID PKG 10G 2.00 0.00
RENAL FAILURE SOLUT
CITROTEIN POWDER 240C 0.60 0.00
LOW RESIDUE/LOW FAT
CRITICARE HN BOTTLE 240C 1.00 0.00
HIGH NITROGEN ELEME
CRITICARE HN
GOOD STUFF CAN 237C 1.06 0.01
BAKED SWEET POTATOES
HEPATIC-AID PKG 340C 2.00 0.00
HEPATIC FAILURE SOL
ISOCAL HCN CAN 240C 2.00 0.00
HIGH KCAL/PRO TUBE
MAGNACAL
MICROLIPID BOTTLE 120C 4.50 0.00
OSMOLITE CAN 240C 1.06 0.00
STANDARD TUBEFEEDIN
ISOCAL
OSMOLITE HN CAN 240C 1.06 0.00
POLYCOSE BOTTLE 120C 2.00 0.00
PRECISION HN PKG 255C 1.05 0.00
HIGH NITROGEN INTAC
PRECISION LR PKG 285C 1.11 0.00
INTACT PROTEIN
PROMOD SCOOP 5G 4.00 0.00
PRO-MOD
PROPAC PKG 20C 3.05 0.00
PULMOCARE CAN 240C 1.50 0.00
PULM
CARE 1
SUSTACAL CAN 240C 1.00 0.00
FRESH PEA ENSURE
TRAVASORB LIQUID
STANDARD ORAL SUPPL
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
228
SUSTACAL HC CAN 240C 1.50 0.00
SUSTACAL HC
ENSURE PLUS
TEST FLUID RESTRICTION BOTTLES 100C 270.00 0.00
TEST CC
FLUID CC TF
FLUID REST
TUBEFEEDING HYPERTONIC1.5CALCC TABLESPOON 237C 1.52 0.00
VIVONEX PKG 300C 1.00 0.00
ELEMENTAL
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 229
XE Energy/Nutrient Management [FHNUX]
ML List User Menus [FHNUX]
NE Enter/Edit Nutrients [FHNU6]
NG Enter Nutrients (Common Units) [FHNU12]
NL List Nutrient File [FHNU7]
RE Recipe Analysis [FHNU11]
RL List DRI Values [FHNU9]
Energy/Nutrient Management allows you to enter or edit the food items and nutrients included.
User menus are listed and recipes not part of the Recipe Management program are analyzed and
stored for future reference. The data referenced in this program are USDA, latest release #10,
selected food items from Bowes and Church, 16th Edition and additional data from research on
the fiber content of some foods.
Managing Energy and Nutrients
Because the data in USDA Handbooks 8 and 456 is considered the most reliable of its kind, this
data, shipped with the software and stored in the FOOD NUTRIENTS file #112, is "locked" to
prevent users from changing nutrient values or deleting food items.
Note: Although there are locks on this file, users with edit access to VA FileMan
can edit it.
Even though updates to this data are rarely needed, the program does allow users assigned the
menu Nutrition and Food Service Management [FHMGR} or Clinical Management [FHMGRC]
to add food items to the file according to changes in the USDA data.
Note: User added data and calculations are only as valid and reliable as the
information entered.
In order for users to judge reliability, a "Source of Data" field allows entry of an 80-character
description of the original nutrient composition information, source and date of entry. This
version contains descriptive information for most added items, as well as the facility number of
the entering station and the date of entry.
Note: It is strongly recommended that Source of Data be entered for all items
added to the FOOD NUTRIENTS file.
The Quick List concept used in Order Entry is a useful technique for minimizing search time for
the Location clerk, nurse, or clinician ordering a nutrient. Customize the items displaying on the
Quick List by adding or deleting quick list items to reflect those items frequently used in the
facility. To locate food items by more than one name, you can create alternate names or
synonyms. Installation of this version of the software does not affect any modifications made to
the Quick List in previous versions.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
230
Recipes are analyzed for nutrient content. Recipes can be easily stored in the FOOD
NUTRIENTS file for future use. This option aids in the customization of the file to meet the
needs of each facility.
Note: The FOOD NUTRIENTS file does not use data from other files. However,
the data is used by the USER MENU, INGREDIENT, and RECIPE files.
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
USER MENU (#112.63) | |
DAY N:MEAL NU:FOOD IT* (N )-> | 112 FOOD NUTRIENTS
INGREDIENT (#113) | |
NUTRIENT DATA REFERENCE (N )-> | |
RECIPE (#114) | |
ASSOCIATED NUTRIENT AN* (N )-> | |
INGREDIEN:ASSOCIATED * (N )-> | |
---------------------
• As an aid in knowing what the FOOD NUTRIENTS file contains and which items are on the
Quick List, a paper list should be printed using the List Nutrients (NL) option. It also
contains the common unit and the grams/common unit. The list is lengthy and takes about 45
minutes to print using a standard printer, so it should not be run during busy times. The list
needs to be reprinted only if additions are made to the FOOD NUTRIENTS file. Using the
Code number on the List Nutrient File (NL) list, an item can be located in Handbook 8.
• Establish a procedure and format for data entry to the Source of Data field in Enter/Edit
Nutrients (NE) at the facility before entering items. Ensure that users follow the format.
• There is no protection against accidental deletion of stored menus. Some designation in the
User Menu Name can be made to call attention to the desire to retain a menu in storage for a
long time. For example, 30 characters allows "CYCLE 3, WK 1, DO NOT DELETE" as the
name of the menu.
• Ask users to delete their stored menus when they no longer have a use for them. This reduces
unnecessary use of memory in the computer.
• If printing a Nutrient Intake Analysis for a non-patient, do not forget to enter the * RETURN,
then enter the client data.
• When entering nutrient values, enter a zero only if the nutrient value is known to be zero. If
there is no value, enter <RET> bypass the field. Do not enter zero. There is a distinct
difference between zero magnesium and no known magnesium value.
• If the same recipe is stored in the FOOD NUTRIENTS file in different portion sizes, it is
suggested that the portion size be included in the name of the recipe. This makes it easier to
identify the correct recipe in a search. It is also suggested that a station number be included in
the name.
• Analyzed recipes can be stored in the FOOD NUTRIENTS file. However, stored recipes
cannot be edited. If any changes are made to the recipe itself, it can be analyzed again in the
test account, so that the automatic calculations for 100-gram portions are done. The values
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 231
under Enter/Edit Nutrients (NE) in the test account are used as a reference to update the
values in the live area for the revised recipe. Because recipes cannot be edited, it is possible
to store more than one recipe with the same name. It can be confusing which is why using the
above method may prevent this.
References
• Nutrient Data Base for Standard Reference, USDA, Release 6, 1987 (magnetic data).
• Recommended Dietary Allowances, National Academy of Sciences, 9th edition, revised,
1980.
• Watt, B. K.. and Merrill, A. L., Composition of Foods - Raw, Processed. U.S. Department of
Agriculture Handbook 8 (rev), 1963.
• Adams, Catherine F., Nutritive Value of American Foods, In Common Units. U.S.
Department of Agriculture Handbook No. 456, 1975.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
232
ML List User Menus [FHNU3]
The List User Menus option allows you to print a list of stored user menus. The list contains the
name of the menu creator, the date each menu was created, the units (common or grams) in
which the menu was entered, and the name of the menu. Use the list of User Menus to identify
menus to delete or users who do not delete menus in a timely manner.
The list requires a 132-column printer.
DEVICE: <RET> RIGHT MARGIN: 80// <RET>
USER MENUS MAR 13,2005 15:14 PAGE 1
REC
USER CREATED UNITS USER MENU MENU?
-----------------------------------------------------------------------------
NFSDOCTOR,One NOV 19,1903 COMMON SHU
NFSDOCTOR,One NOV 21,1991 GRAMS EXAMPLE
NFSDOCTOR,One DEC 31,1991 GRAMS PPP
NFSDOCTOR,One JAN 9,1902 COMMON MINE
NFSDOCTOR,One JUN 9,1902 COMMON TT1
NFSDOCTOR,One JUN 23,1993 GRAMS TEST PREGO
NFSDOCTOR,One SEP 24,1993 COMMON ZZZ
NFSDOCTOR,One NOV 19,1993 COMMON LOCATION YES
NFSDOCTOR,One NOV 29,1993 COMMON PORT
NFSDOCTOR,One DEC 8,1993 COMMON TEST1 YES
NFSDOCTOR,One SEP 29,1994 COMMON MYMENU
NFSDOCTOR,One MAR 13,2005 COMMON SHIRLEY YES
CASE,TEST MAR 19,1987 GRAMS CHEESES
DIET,DIET MAY 20,1993 COMMON JJJ
DIET,DIET OCT 5,1993 COMMON JKL
FINAL,TWENTY JAN 2,1987 COMMON Lynette
NFSDOCTOR,One NOV 4,1989 COMMON XXXXX
NFSDOCTOR,One MAY 23,1903 GRAMS TEST D
VALIDITY,TEST DEC 3,1986 COMMON TEXAS PINTOS
ZZZ,XXX SEP 14,1988 COMMON GILL
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 233
NE Enter/Edit Nutrients [FHNU6]
Nutrient values in The Enter/Edit Nutrients option allows you to enter nutrient values in a per
100-gram portion. If the item is a recipe with all ingredients existing in the FOOD NUTRIENTS
file, it is easier to use the option Recipe Analysis (RE) and save the recipe. When this is done, all
values are automatically adjusted to the 100-gram portion, so that manual calculations are
unnecessary. However, if the item is added as a convenience food, you may need mathematical
calculations of the nutrient values before entry.
Food Nutrients Name: This is a free text 3-60 characters. Use alphabetical characters,
numbers, or commas. The name is the means by which a user searches for or selects the food or
nutrient.
For the quick data entry technique to work, the name of the food must be entered in a specific
way. The generic name is followed by comma space (, ) followed by the rest of the name.
Example
Right: SALAD, TOSSED
Wrong: SALAD,TOSSED
Common Unit: This field can be the portion size or the common household unit. Any free text
common unit of 10 characters or less is established. For individual foods it might be ounce, cup,
serving, 5-oz serv, or any other unit reflecting common practice. For recipes, the most
convenient unit is "Serving". You can change this field at any time; but, if changed, you need to
edit the Grams/Common Unit field.
Grams/Common Unit: This is a very important field because it is the basis upon which other
calculations are made. It should contain the gram weight value of the common unit entered in the
Common Unit field. The gram weight value used for one ounce in established entries is 28.35 g.
Original Name on Quick List: Only a "YES" or "NO" entry is accepted at this prompt, or it
may be bypassed with a <RET>. A "YES" entry places the food nutrient name on the Quick List.
Alternate Name: This field is 3-40 characters. A limit of one alternate name is entered for each
food item named. It is a common expression, a regional name, or other name.
The alternate name that is automatically associated with the food nutrient name, does not display
on the screen, but you can select it.
Alternate Name Quick List: Only a "YES" or "NO" entry is accepted. This feature allows you
to put the food nutrient name on the Quick List after selecting the alternate name.
% As Purchased: This refers to the percent that remains of a food item after preparation losses
are accounted for. Sources of preparation losses include trimming and peeling fruits and
vegetables, trimming and cooking losses with meat items, etc.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
234
Examples
Food Nutrient Name % As Purchased
Lettuce 70%
Beef, Inside Rounds 65%
In these instances, about 70% of the lettuce is usable, or left after it is washed and trimmed of its
outer leaves, and about 65% of the beef is left after it is trimmed and cooked.
Type: This field refers to the state of the food item as it is used in analysis. The 3 options are
"EDIBLE" (E), "RAW/RARE" (R) , and "RECIPE" (X).
Nutrient: There are approximately 65 nutrients for which you are prompted while editing a new
Food Nutrient. Enter all known values in 100-gram portions. Press <RET> to bypass the nutrient
and enter a null value wherever a number is not entered.
Source of Data: Every user-entered food item contains a Source of Data field at the end of the
nutrient listing. This is free text of up to 80 characters. The format includes product literature
identification, date of literature, date of entry (DOE) and station number (e.g., #516). If adding a
user-entered food item, it is strongly suggested that information be entered into the Source of
Data field for all items entered
Example
Data is "locked" and only a few fields are editable
Select FOOD NUTRIENTS NAME: MILK, PAST,RAW MILK, SKIM, PAST & RAW, FLUID PROTEIN
FORTIFIED
ORIGINAL NAME ON QUICK LIST?: NO// <RET>
ALTERNATE NAME: MILK, PAST,RAW// <RET>
ALT NAME QUICK LIST?: YES// <RET>
Use the Food Nutrient Data Entry Sheet to enter a new nutrient into the file. It helps to make sure
you have all the data you need.
Food Nutrient Data Entry Sheet
FOOD NUTRIENTS NAME:________________________________________________(3-60 char)
COMMON UNITS: ___________(0-10 char)
GRAMS/COMMON UNIT: _______
ORIGINAL NAME ON QUICK LIST?:____(Y/N)
ALTERNATE NAME: ____________________________________________________(3-40 char)
ALT NAME QUICK LIST?: ____(Y/N)
% AS PURCHASED: _______
TYPE: _______(E, R, or X)
PROTEIN; GM/100G: _______
LIPIDS; GM/100G: _______
CARBOHYDRATE; GM/100G: _______
FOOD ENERGY; KCAL/100G: _______
WATER; GM/100G: _______
CALCIUM; MG/100G: _______
IRON; MG/100G: _______
MAGNESIUM; MG/100G: _______
PHOSPHORUS; MG/100G:_______
POTASSIUM; MG/100G: _______
ALCOHOL; GM/100G: _______
CAFFEINE; MG/100G: _______
TOTAL DIETARY FIBER; GM/100G:_______
TOTAL TOCOPHEROL; MG/100G: _______
TRYPTOPHAN; GM/100G: _______
THREONINE; GM/100G:_______
ISOLEUCINE; GM/100G: _______
LEUCINE; GM/100G: _______
LYSINE; GM/100G: _______
METHIONINE; GM/100G: _______
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 235
SODIUM; MG/100G: _______
ZINC; MG/100G: _______
COPPER; MG/100G: _______
MANGANESE; MG/100G: _______
ALPHA TOCOPHEROL; MG/100G: _______
VITAMIN A; IU/100G: _______
ASCORBIC ACID; MG/100G: _______
THIAMIN; MG/100G: _______
RIBOFLAVIN; MG/100G: _______
NIACIN; MG/100G: _______
PANTOTHENIC ACID; MG/100G: _______
VITAMIN B6; MG/100G: _______
FOLATE; MCG/100G: _______
VITAMIN B12; MCG/100G: _______
LINOLEIC ACID; GM/100G: _______
LINOLENIC ACID; GM/100G: _______
CHOLESTEROL; MG/100G: _______
SATURATED FAT; GM/100G: _______
MONOUNSATURATED FAT; GM/100G:_______
POLYUNSATURATED FAT; GM/100G:_______
VITAMIN A; RE/100G: _______
ASH; GM/100G: _______
CYSTINE; GM/100G: _______
PHENYLALANINE; GM/100G: _______
TYROSINE; GM/100G: _______
VALINE; GM/100G: _______
ARGININE; GM/100G: _______
HISTIDINE; GM/100G: _______
ALANINE; GM/100G: _______
ASPARTIC ACID; GM/100G: _______
GLUTAMIC ACID; GM/100G: _______
GLYCINE; GM/100G: _______
PROLINE; GM/100G: _______
SERINE; GM/100G: _______
CAPRIC ACID; GM/100G: _______
LAURIC ACID; GM/100G: _______
MYRISTIC ACID; GM/100G: _______
PALMITIC ACID; GM/100G: _______
PALMITOLEIC ACID; GM/100G: _______
STEARIC ACID; GM/100G: _______
OLEIC ACID; GM/100G: _______
ARACHIDONIC ACID; GM/100G: _______
VITAMIN K; MCG/100G: _______
SELENIUM; MCG/100G: _______
SOURCE OF DATA: ___________________________________________________(0-80 char)
Once an entry is completed, check your work. Using the Abbreviated Analysis (AA), request a
100-gram portion of the item. The resulting values that display are very close to the values
entered. Rounding does take place.
Deleting Food Items from the FOOD NUTRIENT File
Any food item you enter, you can also change or delete.
USDA food items included in the file are "locked" and cannot be deleted or changed, even with
the manager-level option. A user with VA FileMan access can alter anything in the file through
VA FileMan; however, this is strongly discouraged unless there is a change to the USDA data.
Deleting an item can cause "undefined" errors when reviewing or printing any stored User Menu.
Therefore, it is important to review all User Menus before deleting a food item contained in one
of them.
Correction of an undefined error is done in two ways:
1.
2.
Delete the User Menu containing the pointer to the deleted item.
Ask the Site Manager to clear it.
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
236
Troubleshooting Errors
Undefined Errors
Undefined errors usually occur when viewing or printing a User Menu containing a food item
that was deleted. If possible, delete the User Menu. If this is not possible, the Site Manager must
clear the undefined error.
Incorrect Calculations
Incorrect calculations occur for a variety of reasons. Use the Enter/Edit Nutrients (NE) option to
determine if the food item is a USDA item. If nutrients cannot be changed, it is a USDA food
item.
Report any errors found in the locked USDA data to the regional work group (SIUG)
representative. A centralized source reports such information to the USDA. Veterans
Administration users make no changes to USDA data.
Look for sources of an error in other user-entered data in additional areas.
• Is the gram weight correct for the common unit?
• Are the nutrient values per 100-gram portion correct?
• Are conversions correct between the manufacturer's units and units required by the software?
Food items entered by many facilities will be part of the file when the software is distributed to
medical centers. To make changes or update, proceed through the Enter/Edit Nutrients (NE)
option to the nutrient values. Do not forget to change the Source of Data field to reflect newer
product information and entering station.
You must report serious flaws in user-entered data to the regional work group (SIUG)
representative, so you can share the information through the Nutrition SIUG Newsletter, Bits and
Bytes, and the corrected computer tapes.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 237
NG Enter Nutrients (Common Units) [FHNU12]
The Enter Nutrients option allows you to enter nutrient analysis for a food in common units
instead of grams. The prompt sequence is the same as the Enter/Edit Nutrients (NE) option,
except that the Grams/Common Unit field is omitted.
Example
Food Nutrient Name: BREAD
1 BREAD PUDDING, W/RAISINS
2 BREAD, BOSTON BROWN BREAD
3 BREAD, CRACKED WHEAT
4 BREAD, CRACKED WHEAT, TOASTED
5 BREAD, FRENCH OR VIENNA, ENR, TOASTED
TYPE '^' TO STOP, OR
CHOOSE 1-5: 2
USDA Handbook Values Not Editable
Food Nutrient Name: CHICKEN, PARMIGIANA, TYSON GOURMET SELECTION
ADD CHICKEN, PARMIGIANA, TYSON GOURMET SELECTION as a New Entry? Y// <RET>
NAME: CHICKEN, PARMIGIANA, TYSON GOURMET SELECTION
Replace <RET>
COMMON UNITS: 11.25-OZ.
ORIGINAL NAME ON QUICK LIST?: <RET>
ALTERNATE NAME: CHICKEN, PARMIGIANA
ALT NAME QUICK LIST?: Y YES
% AS PURCHASED: 100
TYPE: ?
Choose from:
E EDIBLE
R RAW/RARE
X RECIPE
TYPE: E EDIBLE
SOURCE OF DATA Bowes & Church :
Portion Size: 200
Calories: 203... 145
Vitamin A: <RET>
Protein: 37... 18.5
Ascorbic Acid: <RET>
Carbohydrate: 29.0... 14.5
Vitamin E: <RET>
Fat: 103... 05
Riboflavin: <RET>
Sodium: 345 172.5 ...
Thiamin: <RET>
Potassium: <RET>
Niacin: <RET>
Calcium: <RET>
Vitamin B6: <RET>
Phosphorus: <RET>
Vitamin B12: <RET>
Iron: <RET>
Vitamin K: <RET>
Zinc: <RET>
Folate: <RET>
Magnesium: <RET>
Pantothenic Ac: <RET>
Nutrition and Food Service February 2005
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238
Manganese: <RET>
Choleste <RET> rol:
Copper: <RET>
Linoleic Acid: <RET>
Selenium: <RET>
Linolenic Acid: <RET>
Monounsat. Fat: <RET>
Polyunsat. Fat: <RET>
Water: <RET>
Saturated Fat: <RET>
Ash: <RET>
Tryptopha <RET> n:
Alcohol: <RET>
Threonine: <RET>
Caffeine: <RET>
Isoleucine: <RET>
Total Diet Fiber: <RET>
Leucine: <RET>
Total Tocopherol: <RET>
Lysine: <RET>
Capric Acid: <RET>
Methionine: <RET>
Lauric Ac <RET> id:
Cystine: <RET>
Myristic Acid: <RET>
Phenylalanine: <RET>
Palmitic Acid: <RET>
Tyrosine: <RET>
Palmitoleic Acid: <RET>
Valine: <RET>
Stearic Acid: <RET>
Arginine: <RET>
Oleic Acid: <RET>
Histidine: <RET>
Arachidonic Acid: <RET>
Alanine: <RET>
Aspartic Acid: <RET>
Glutamic Acid: <RET>
Glycine: <RET>
Proline: <RET>
Serine: <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 239
NL List Nutrient File [FHNU7]
The List Nutrient File option prints a brief version of the entire 2800-item FOOD NUTRIENTS
file, plus any food items the individual medical center added. This list contains the name of the
food item, the USDA Handbook 8 code number (if appropriate), notation of whether it is on the
Quick List, the common unit used, the grams per common unit and any alternate name in the file.
The list is lengthy and requires about 45 minutes for printing on common printers. Food items
are listed alphabetically. Once the printing starts, you stop it by typing <Ctrl> C or by asking the
Site Manager.
The list requires a 132-column printer.
DEVICE: (Printer name)
FOOD NUTRIENTS MAR
10,2005 09:00 PAGE 1
NAME CODE QUICK COMMON GM/UNIT ALTERNATE
NAME QUICK
------------------------------------------------------------------------------------
---------------------------
*1000 ISLE SALAD DRESSING svg. 0.0
*1ST: BRANFLAKES svg. 28.0
*1ST: CHEERIOS svg. 0.0
*1ST: CORNFLAKES svg. 29.0
*1ST: FARINA svg. 88.0
*1ST: HOMINY GRITS svg. 88.0
*1ST: OATMEAL svg. 85.0
*1ST: RAISIN BRAN svg. 35.0
*1ST: RICE KRISPIES svg. 18.0
*1ST: SHREDDED WHEAT svg. 28.0
*2% MILK svg. 227.0
*2ND: CORNFLAKES svg. 29.0
*2ND: FARINA svg. 88.0
*2ND: HOMINY GRITS svg. 88.0
*2ND: OATMEAL svg. 05.0
*2ND: SPECIAL K svg. 18.0
*ADIRONDACK SALAD svg. 31.0
*ALMOND COOKIE svg. 41.0
*AMERICAN CHEESE SANDWICH svg. 5.0
*AMERICAN FRIED POTATOES svg. 1.0
*ANGELFOOD CAKE svg. 21.0
*APPLE JELLY, IND svg. 14.0
*APPLE JUICE svg. 113.0
*APPLESAUCE svg. 113.0
*ASSORTED DIET JELLY, IND svg. 30.0
*AU GRATIN POTATOES svg. 71.0
*BACON svg. 45.0
*BACON SEASONED SPINACH svg. 124.0
*BAKED BEANS svg. 131.0
*BAKED CHICKEN svg. 148.0
*BAKED CHICKEN BREAST svg. 113.0
*BAKED FISH svg. 85.0
*BAKED FISH FILLETS svg. 114.0
*BAKED FISH PARISIENNE svg. 46.0
*BAKED HAM svg. 109.0
*BAKED HAMLOAF svg. 58.0
*BAKED PORK CUTLET svg. 75.0
Nutrition and Food Service February 2005
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240
*BAKED POTATO svg. 170.0
*BARBECUE CHICKEN svg. 239.0
*BARBECUE CHICKEN BREAST ON BU svg. 122.0
*BEEF BARLEY SOUP svg. 870.0
*BEEF BARLEY SOUP, CND svg. 200.0
*BEEF BISCUIT SQUARE W/GRAVY svg. 159.0
*BEEF BROTH - 6 OZ svg. 194.0
*BEEF CHOP SUEY svg. 79.0
*BEEF CUBES svg. 64.0
*BEEF CUBES AU JUS svg. 50.0
*BEEF RICE SOUP svg. 172.0
FOOD NUTRIENTS MAR
10,2005 09:00 PAGE 2
NAME CODE QUICK COMMON GM/UNIT ALTERNATE
NAME QUICK
------------------------------------------------------------------------------------
--
*BEEF STEW svg. 170.0
*BEEF STRIPS IN SOUR CRM GRVY svg. 114.0
*BEEF STROGANOFF svg. 113.0
*BEEF TIPS svg. 05.0
*ZESTY MELON SALAD svg. 140.0
*ZUCCHINI svg. 136.0
*ZUCCHINI ITALIAN svg. 67.0
*ed's gravy svg. 102.0
ABALONE, FRIED 15-156 oz. 28.3
ACEROLA JUICE, RAW 9-002 floz. 30.2
ACEROLA, RAW 9-001 fruits 4.8
ADVANCE LIQUID 16 CAL/OZ IF-017 floz. 30.0
ALBA 77 CHOCOLATE NO env. 21.2 FIT'N
FROSTY, CHOCOLATE (ALBA) NO
ALBA HOT COCOA MIX env. 19.1 COCOA MIX,
SUGAR-FREE (ALBA) NO
ALFALFA SPROUTS, RAW 11-001 cups 33.0
ALLSPICE, GROUND 2-001 tsp. 1.9
ALMOND BUTTER, W/SALT ADDED 12-605 tbsp. 16.0
ALMOND BUTTER, WO/SALT ADDED 12-105 tbsp. 16.0
ALMOND PASTE 12-071 YES oz. 28.3
ALMONDS, DRIED 12-061 oz. 28.3
ALMONDS, DRIED, BLANCHED 12-062 oz. 28.3
ALMONDS, DRY ROASTED, UNBLANCHED, W/SA 12-563 oz. 28.3
ALMONDS,BLANCHED,BLUE DIAMOND BC-025 oz. 28.0
ALMONDS,BLANCHED,SILVERED,BLUE DIAMOND BC-025 oz. 28.0
ALMONDS,CHEESE,BLUE DIAMOND BC-025 oz. 28.0
ALMONDS,OIL ROASTED,SALTED,BLUE DIAMOND BC-025 oz. 28.0
ALMONDS,ONION GARLIC,BLUE DIAMOND BC-025 oz. 28.0
ALMONDS,RAW,FISHER BC-025 oz. 28.0
ALMONDS,SLICED,NATURAL,BLUE DIAMOND BC-025 oz. 28.0
ALMONDS,SMOKEHOUSE,BLUE DIAMOND BC-025 oz. 28.0
ALMONDS,WHOLE,NATURAL,BLUE DIAMOND BC-025 oz. 28.0
AMARANTH 20-001 cups 196.0
AMIN AID YES ml. 1.0 SUPPLEMENT
AMIN AID PUDDING servings 387.0
ANCHOVY, PICKLED 15-002 anchovies 4.0
ANISE SEED 2-002 tsp. 2.1
APPLE BROWN BETTY,CAMPBELL'S FRESH KITC BC-004 5-oz. 142.0
APPLE BUTTER 19-294 tbsp. 17.6
APPLE FRITTERS,FRZN,MRS. PAUL'S BC-004 2-fritters 113.0
APPLE JUICE, CND, UNSW, W/VIT C 9-400 fl oz. 31.0
APPLE JUICE, CND, UNSW, WO/VIT C 9-016 fl oz. 31.0
APPLE JUICE, FRZ, UNSW, W/VIT C 9-411 fl oz. 29.9
APPLE JUICE, FRZ, UNSW, WO/VIT C 9-018 YES fl oz. 29.9
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 241
APPLES, CND, SWEETENED 9-007 YES cups 204.0
APPLES, FRZ 9-014 cups 172.0
APPLES, RAW, PARED, BOILED 9-005 cups 172.0
APPLES, RAW, PARED, MICROWAVE 9-006 cups 170.0
APPLES, RAW, WO/SKIN 9-004 fruits 128.0
APPLESAUCE, CND, SWEETENED, W/SALT 9-402 cups 256.0
APPLESAUCE, CND, SWEETENED, WO/SALT 9-020 YES cups 256.0
APPLESAUCE, CND, UNSW, W/VIT C 9-401 cups 244.0
APPLESAUCE, CND, UNSW, WO/VIT C 9-019 YES cups 244.0
APRICOT NECTAR, CND, W/VIT C 9-403 fl oz. 31.4
APRICOTS, CANDIED 31-0 oz. 28.3
APRICOTS, CND, HEAVY SIRUP, W/SKIN 9-027 halves 28.3
APRICOTS, RAW 9-021 fruits 35.0
ARBY'S, BEEF & CHEESE ea. 168.0
ARBY'S, CLUB SANDWICH ea. 252.0
ARBY'S, HAM & CHEESE ea. 154.0
ARBY'S, JUNIOR ROAST BEEF ea. 74.0
ARBY'S, ROAST BEEF SAND ea. 140.0
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
242
RE Recipe Analysis [FHNU11]
The Recipe Analysis option allows you to analyze the recipes by gram weight for all ingredients.
You can also analyze recipes with the Analyze All Recipes (NA) option in Recipe Management
(XR). The only basic requirement is gram weights for all ingredients. The gram is the basic unit
underlying the USDA Nutrient Data Base. It is required because the variety of other possible
units and the conversions necessary to use them make the computer program inefficient, even
though it might be more user-friendly. The program calculates the recipe using the metric
weights entered and displays the per serving analysis.
The recipe can be stored in the FOOD NUTRIENTS file. The program automatically calculates
the nutrient values per 100-gram portions as normally required by the option Enter/Edit Nutrients
(NE). The recipe is recalled by name using either the Input Menu Data (MD) option or the
Abbreviated Analysis (AA) option in the Energy/Nutrient Analysis (EA) menu.
If there are changes to be made after the recipe is stored, use the Enter/Edit Nutrients (NE)
option. The Site Manager can add the Recipe Analysis (RE) option to the menu for any non-
manager.
Using this option is similar to using Abbreviated Analysis (AA) with only minor additions.
Title of Recipe: This is free text 3-60 characters in length.
Number of Portions: This is a required field and must be a number, 1-1000. This is the number
of portions the recipe yields.
Do You Wish to Use Common Units Rather Than Grams?: This allows entry of ingredient
quantities by common units without having to convert quantities to grams.
Select Food Item: Enter a name from the FOOD NUTRIENTS file.
Amount: Enter a number 1-99999 or a 0 to delete a Food Item. The number is the amount of the
item needed in the units, which is either grams or common units.
Final Ingredient List: Once all food items are entered, a list of Food Items displays with a line
number to the left. You can edit the list at the "Do you wish to edit this list?" prompt. You can
change amounts, delete items, or add items to the list, at the appropriate prompts.
Do You Wish to Store This Recipe in the FOOD NUTRIENTS File?: Answering "YES" at
this prompt stores the recipe permanently in the FOOD NUTRIENTS file. If this recipe is one
that is often referred to, it should be stored. Answering "NO" or hitting <RET> results in the
analysis not being stored, and the recipe would have to be re-entered if needed again.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 243
Example
Title of Recipe: Baked Potato
Number of Portions: 1
Do you wish to use common units rather than grams? YES// <RET>
We will now build the ingredient list.
Select Food Item: potato
1 POTATO CHIPS
2 POTATO CHIPS, WO/SALT ADDED
3 POTATO CHIPS,BARBECUE,EAGLE THINS
4 POTATO CHIPS,BARBECUE,PRINGLES,LIGHT
5 POTATO CHIPS,CHEDDAR N' SOUR CREAM,PRINGLES
6 POTATO CHIPS,DILL & SOUR CREAM,CAPE COD
7 POTATO CHIPS,DILLS & SOUR CREAM,CAPE COD (NS)
8 POTATO CHIPS,FRENCH ONION,RIPPLED,PRINGLES
9 POTATO CHIPS,LIGHT PRINGLES
10 POTATO CHIPS,PLAIN,CAPE COD
11 POTATO CHIPS,PLAIN,CAPE COD,NO SALT
12 POTATO CHIPS,PLAIN,EAGLE
13 POTATO CHIPS,PLAIN,EAGLE,RIDGED
14 POTATO FLOUR
15 POTATO GRANULES, DRY FORM
16 POTATO PANCAKES, HOME-PREPARED
17 POTATO PATTIES,GOLDEN,FROZEN,ORE-LDA
18 POTATO PUFFS, FRZ, PREPARED
Select Food Item #, '^' to Quit,
or 'RETURN' to continue list => <RET>
1 POTATO SALAD
2 POTATO SALAD,GERMAN STYLE,CND,JOAN OF ARC
3 POTATO SALAD,HOME STYLE,CND,JOAN OF ARC
4 POTATO SALAD,WENDY'S
5 POTATO STICKS
6 POTATO,BAKED W/BACON&CHEESE,WENDY'S
7 POTATO,BAKED W/BROCCOLI & CHEESE,WENDY'S
8 POTATO,BAKED W/BUTTER FLAVOR FROZEN,ORE-IDA
9 POTATO,BAKED W/CHEDDAR CHEESE,FROZEN,ORE-LDA
10 POTATO,BAKED W/CHEESE TOPPING,FROZEN,PILLSBURY
11 POTATO,BAKED W/CHEESE,WENDY'S
12 POTATO,BAKED W/CHILI & CHEESE,WENDY'S
13 POTATO,BAKED W/SOUR CREAM & CHIVES,WENDY'S
14 POTATO,BAKED W/SOUR CREAM & CHIVES,FROZEN,PILLSBURY
15 POTATO,BAKED W/SOUR CREAM,FROZEN,ORE-LDA
16 POTATO,BAKED,WENDY'S
17 POTATO,CND,NEW,WHOLE,HUNT'S
18 POTATO,CRISPERS,FROZEN,ORE-LDA
Select Food Item #, '^' to Quit,
or 'RETURN' to continue list => 15
POTATO,BAKED W/SOUR CREAM,FROZEN,ORE-LDA
Amount (potato at 142 gms) => 1 ... 142 grams
Select Food Item: <RET>
Nutrition and Food Service February 2005
ADPAC/Manager Guide V5.5
244
Here is the final ingredient list:
1 POTATO,BAKED W/SOUR CREAM,FROZEN,ORE-LDA 1 potat
Do you wish to edit this list? NO// <RET>
--- Analysis of Recipe Portion ---
Baked Potato
Calories (1) 209 K Vitamin A (0)
Protein (1) 4.7 Gms Ascorbic Acid (1) 1.0 Mg
Carbohydrate (1) 26.9 Gms Vitamin E (0)
Fat (1) 8.9 Gms Riboflavin (1) 0.1 Mg
Sodium (1) 445.0 Mg Thiamin (1) 0.1 Mg
Potassium (1) 583.0 Mg Niacin (1) 2.4 Mg
Calcium (1) 39.0 Mg Vitamin B6 (0)
Phosphorus (0) Vitamin B12 (0)
Iron (1) 1.9 Mg Vitamin K (0)
Zinc (0) Folate (0)
Magnesium (0) Pantothenic Ac (0)
Manganese (0) Cholesterol (1) 0.0 Mg
Copper (0) Linoleic Acid (0)
Selenium (0) Linolenic Acid (0)
Monounsat. Fat (1) 4.4 Gms
Polyunsat. Fat (1) 2.3 Gms
Water (0) Saturated Fat (1) 1.8 Gms
Ash (0) Tryptophan (0)
Alcohol (0) Threonine (0)
Caffeine (0) Isoleucine (0)
Total Diet Fiber (0) Leucine (0)
Total Tocopherol (0) Lysine (0)
Capric Acid (0) Methionine (0)
Lauric Acid (0) Cystine (0)
Myristic Acid (0) Phenylalanine (0)
Palmitic Acid (0) Tyrosine (0)
Palmitoleic Acid (0) Valine (0)
Stearic Acid (0) Arginine (0)
Oleic Acid (0) Histidine (0)
Arachidonic Acid (0) Alanine (0)
Aspartic Acid (0)
Glutamic Acid (0)
Glycine (0)
Proline (0)
Serine (0)
Grams/Portion: 142
Do you wish to STORE this recipe in FOOD NUTRIENT File? y
NAME: Baked Potato// <RET>
COMMON UNITS: svg.// <RET>
GRAMS/COMMON UNIT: 142// <RET>
ORIGINAL NAME ON QUICK LIST?: <RET>
ALTERNATE NAME: <RET>
SOURCE OF DATA: <RET>
Do you wish to analyze another Recipe? NO// <RET>
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 245
RL List DRI Values [FHNU9]
The List DRI Values option prints the contents of the DRI VALUES file #112.2 for reference.
The list requires a 132-column printer.
DEVICE: (Printer name)
DRI VALUES
10-Mar-05 7:47am Page 1
Protein Vitamin Vitamin Vitamin Thiamin Riboflavin
Niacin Vitamin Folate Vitamin
Name Gm. A RE E Mg C Mg Mg Mg
Mg B6 Mg Mcg B12 Mcg
------------------------------------------------------------------------------------
--
CHILDREN 1-3 YR. 16.0 400 6 40 0.7 0.8 9
1.0 50 0.7
CHILDREN 4-6 YR. 24.0 500 7 45 0.9 1.1 12
1.1 75 1.0
CHILDREN 7-10 YR. 28.0 700 7 45 1.0 1.2 13
1.4 100 2.0
FEMALES 11-14 YR. 46.0 800 8 50 1.1 1.3 15
1.4 150 2.0
FEMALES 15-18 YR. 44.0 800 8 60 1.1 1.3 15
1.5 180 2.0
FEMALES 19-24 YR. 46.0 800 8 60 1.1 1.3 15
1.6 180 2.0
FEMALES 25-50 YR. 50.0 800 8 60 1.1 1.3 15
1.6 180 2.0
FEMALES 51+ YR. 50.0 800 8 60 1.0 1.2 13
1.6 180 2.0
INFANTS 0-1/2 YR. 13.0 375 3 30 0.3 0.4 5
0.3 25 0.3
INFANTS 1/2-1 YR. 14.0 375 4 35 0.4 0.5 6
0.6 35 0.5
LACTATING 1ST. 6 MO. 65.0 1300 12 05 1.6 1.8 20
2.1 280 2.6
LACTATING 2ND. 6 MO. 62.0 1200 11 03 1.6 1.7 20
2.1 260 2.6
MALES 11-14 YR. 45.0 1000 10 50 1.3 1.5 17
1.7 150 2.0
MALES 15-18 YR. 59.0 1000 10 60 1.5 1.8 20
2.0 200 2.0
MALES 19-24 YR. 58.0 1000 10 60 1.5 1.7 19
2.0 200 2.0
MALES 25-50 YR. 63.0 1000 10 60 1.5 1.7 19
2.0 200 2.0
MALES 51+ YR. 63.0 1000 10 60 1.2 1.4 15
2.0 200 2.0
PREGNANT FEMALES 60.0 800 10 70 1.5 1.6 17
2.2 400 2.2
DRI VALUES
10-Mar-05 7:47am Page 2
Calcium Phosphorus Magnesium Iron Zinc Pantothenic Copper
Manganese Sodium Potassium
Name Mg Mg Mg Mg Mg Acid Mg Mg
Mg Mg Mg
------------------------------------------------------------------------------------
--
Nutrition and Food Service February 2005
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246
CHILDREN 1-3 YR. 800 800 80 10 10 3.0 0.85
1.25 300 1400
CHILDREN 4-6 YR. 800 800 120 10 10 3.5 1.25
1.75 300 1400
CHILDREN 7-10 YR. 800 800 170 10 10 4.5 1.50
2.50 400 1600
FEMALES 11-14 YR. 1200 1200 280 15 12 5.5 2.00
3.50 500 2000
FEMALES 15-18 YR. 1200 1200 300 15 12 5.5 2.25
3.50 500 2000
FEMALES 19-24 YR. 1200 1200 280 15 12 5.5 2.25
3.50 500 2000
FEMALES 25-50 YR. 800 800 280 15 12 5.5 2.25
3.50 500 2000
FEMALES 51+ YR. 800 800 280 10 12 5.5 2.25
3.50 500 2000
INFANTS 0-1/2 YR. 400 300 40 6 5 2.0 0.50
0.45 120 500
INFANTS 1/2-1 YR. 600 500 60 10 5 3.0 0.65
0.80 200 700
LACTATING 1ST. 6 MO. 1200 1200 355 15 19 5.5 2.25
3.50 500 2000
LACTATING 2ND. 6 MO. 1200 1200 340 15 16 5.5 2.25
3.50 500 2000
MALES 11-14 YR. 1200 1200 270 12 15 5.5 2.00
3.50 500 2000
MALES 15-18 YR. 1200 1200 400 12 15 5.5 2.25
3.50 500 2000
MALES 19-24 YR. 1200 1200 350 10 15 5.5 2.25
3.50 500 2000
MALES 25-50 YR. 800 800 350 10 15 5.5 2.25
3.50 500 2000
MALES 51+ YR. 800 800 350 10 15 5.5 2.25
3.50 500 2000
PREGNANT FEMALES 1200 1200 320 30 15 5.5
2.25 3.50 500 2000
Limitations of the Files
FOOD NUTRIENTS File: The Veterans Administration (VA) FOOD NUTRIENTS file is
based on the Nutrient Data Base for Standard Reference, USDA, supplemented by items entered
by Salt Lake City, Bay Pines, and Tampa VA Medical Centers. During development, the USDA
data was edited for functionality within the VA. Individual items, such as eel, and groups of baby
food items in the junior and toddler categories were eliminated because they are not usually
eaten by VA patients. Other categories of foods were reduced for the convenience of the routine
user. For example, the USDA list contains 51 margarines, identified by oil composition. Such a
list is unwieldy and impractical for the routine user, so it was reduced to eight of varying, but
common, oil content.
Nutrient selection was based upon functionality and extent of available data. Fewer nutrients
were reported in earlier editions of Handbook 8 than in later publications.
Amino Acids and Fatty Acids: Much of the information is missing in the data sources and use
is not routine among VA users. Of the fatty acids, linoleic and linolenic are used and reported in
the output as 18:2 and 18:3, respectively. Values are also reported for mono-unsaturated,
polyunsaturated, and saturated fats and cholesterol.
February 2005 Nutrition and Food Service
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Vitamins: Vitamin A is reported in retinol equivalents (REs) rather than International Units
(IUs) or as beta-carotene.
Vitamin D is not reported by USDA.
Fiber: Fiber is expressed as total dietary fiber.
Macronutrients:
• KCAL - the field name is Food Energy.
• FAT - the field name is Lipids.
RDA VALUES File: In order to provide a comparison to the Recommended Daily Allowances,
the RDA VALUES file was developed using the Recommended Daily Allowances, 1980. Where
possible, a single value was used. When a range of values was given, the mid-point was used as
the single figure for comparison. For trace minerals and nutrients for which no RDA exists, the
level defined as "estimated safe and adequate" was used. The file is alterable only by
programmers. At this time, it does not make provision for a range of values.
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XM Consult Management [FHORCX]
CE Enter/Edit Consult Types [FHORC7]
CL List Consult Types [FHORC8]
CR Re-Assign Active Consults [FHOEC9]
CX Consult Statistics [FHORC10]
WE Enter/Edit Location Assignments [FHORC5]
WL List Ward Assignments [FHORC6]
Consult Management allows you to edit data in the NUTRITION CONSULTS file, set the
clinical staff member’s location assignments, and reassign active consults from one staff member
to another.
Managing Consults
Most facilities use the Consult/Request Service Tracking package for consults from Physicians
and treatment team members. The NUTRITION CONSULTS file is used internally in Nutrition
and Food Service to communicate and document messages to clinical staff. For example, during
tray delivery, the food service worker identifies a problem with a patient’s meal, which a
dietitian needs to address, or a strange request comes to the diet communication office on the diet
activity report.
Clinical managers can use information generated by Consult Management (XM) to examine
workload distribution, individual professional activity, and aggregate effort expended in specific
types of activities.
Diagram of the Relationship
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
NUTRITION PERSON (#115.03) | |
ADMIS:CONSULT:CONSULT* (N )-> | 119.5 NUTRITION CONSULTS
| USER TO BULLET* |-> NEW PERSON
---------------------
---------------------
NUTRITION PERSON (#115.01) | |
ADMISSION:LAST LABEL * (N )-> | 119.6 NUTRITION LOCATION
ADMISSION:NUTRITION LOCATION (N C )->| CLINICIAN |-> NEW PERSON
NUTRITION:NUTRITION WA* (N )-> | TRAY SERVICE P* |-> SERVICE POINT
| CAFETERIA SERV* |-> SERVICE POINT
| COMMUNICATION * |-> COMMUNICATION OFFICE
| SUPP. FDG. SITE |-> SUPPLEMENTAL F*
| DEFAULT ADMISS* |-> DIETS
| m BULK N:BULK N* |-> SUPPLEMENTAL F*
| m ROOM-B:ROOM-B* |-> ROOM-BED
| m ASSOCI:ASSOCI* |-> LOCATION LOCATION
---------------------
February 2005 Nutrition and Food Service
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CE Enter/Edit Consult Types [FHORC7]
The Enter/Edit Consult Types option allows you to add or modify types of consults. The
NUTRITION CONSULTS file #119.5 contains all of the nutritional care activities a station
tracks as a "consult." Each activity has a name, a brief name, the ability to question whether the
activity is an initial or follow-up action, and a time unit for each type of activity (initial and
follow-up).
Nutrition and Food Service Consults Name: The name represents a word or phrase that
enables the Location/medical personnel to easily make a request. It usually denotes activities
frequently requested, such as diet instruction, Nutritional assessment, calorie count and patient
visit. Although there is no limit to the number of consults that you enter in the file, practicality
suggests that the number be not more than 10-12. The size of a CRT or computer screen makes
user search of a longer list unwieldy. The program allows entry of additional comments or an
explanation for any consult. Therefore, the description of the consult need not be detailed.
Examples
o Diet Instruction: Patient or Family
o Discharge Planning
o Food Preferences (Eating Problems)
o Nutrient Intake Study (Calorie Count)
o Nutritional Assessment (Consult)
o Nutritional Support Team
o Recommend Diet, Supplement or Tubefeeding
o Other
Brief Name: This field represents a short name or abbreviation of not more than 10 characters.
The brief name displays when the active consults is listed for each clinician.
Sample brief names: "TEACH" for Diet Instruction and "NST" for Nutritional Support Team.
Initial/Follow-up: The distinction between an initial and a follow-up consult may be significant
for some categories of consults. For example, an initial diet instruction or assessment may take
significantly longer than a follow-up. For some types of consults, the distinction may not be
important. For example, recommending that a supplement take the same amount of time for
every patient, regardless of the disease complexity.
This field determines whether to indicate "Initial" or "Follow-up". If a "Y" (YES) is entered in
this field for any consult, the program prompts with "Initial/Follow-up?:". Entering "I" results in
treating the consult as an Initial, using that time unit in the statistics. An "F" treats the consult as
a Follow-up, using the follow-up time unit. A "N" (NO) or a null (empty field), results in not
presenting the question.
Time Units for Initial and Follow-up Consult: TU stands for Time Units. The value of a TU
is determined by each medical center. It can be a unit of time or a number representing a unit of
time and degree of complexity. It may differ for each consult-type from station to station. For
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example, a TU is defined as 10 minutes. If the average initial diet instruction requires 40
minutes, the TU for an Initial Consult is 4. 40 minutes represents 4 TUs of 10 minutes each. A
follow-up diet instruction may require an average of 20 minutes, or 2 TUs. Each consult-type has
a field for "TU for Initial Consult" and "TU for Follow-up". For any consult-type with differing
TUs for Initial and Follow-up, the "Ask Initial/Follow-up" field contains a "Y" (YES).
The concept of time units is used as a powerful productivity tool for clinical managers and as a
means of documenting professional time spent in various activities.
User to Bulletin: A consult-type is directed to an individual team clinician or clinical specialist,
such as Nutrition and Food Service Support Team or renal dietitian. The specified clinician
receives a bulletin regardless of the originating Location.
Inactive?: The only way to remove an entry from a selection, look-up list is to inactivate it by a
"Y" in this field. Deletion of the entry causes "Undefined Errors" throughout other parts of the
program. Once an entry is inactivated, you can no longer select it. To reactivate it requires VA
FileMan access or intervention by the Site Manager.
Select NUTRITION CONSULTS NAME: ??
CHOOSE FROM:
DIET INSTRUCTION: PATIENT OR F
DISCHARGE PLANNING
FOOD PREFERENCES OR EATING PRO
NUTRIENT INTAKE STUDY (CAL COU
NUTRITIONAL ASSESSMENT OR CONS
NUTRITIONAL SUPPORT TEAM
OTHER
RECOMMEND DIET, SUPPLEMENT OR
Select NUTRITION CONSULTS NAME: CNH placement/VNA Referral
ARE YOU ADDING 'CNH placement/VNA Referral' AS
A NEW NUTRITION CONSULTS y (THE 9TH)? (YES)
NUTRITION CONSULTS NAME: CNH Placement/VNA Referral
Replace <RET>
NAME: CNH Placement/VNA Referral Replace <RET>
BRIEF NAME: CNA Refer
ASK INITIAL/FOLLOW-UP?: ??
CHOOSE FROM:
Y YES
N NO
ASK INITIAL/FOLLOW-UP?: N NO
TU FOR INITIAL CONSULT: 6
USER TO BULLETIN: <RET>
INACTIVE?: <RET>
February 2005 Nutrition and Food Service
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CL List Consult Types [FHORC8]
The List Consult Types option prints a list of all entries in the NUTRITION CONSULTS file
#119.5.
The list requires a 132-column printer.
DEVICE: (Printer name)
CONSULTATION TYPES
MAR 9,2005 15:50 PAGE 1
NAME BRIEF NAME ASK IN-TU FU-TU
INACT BULLETIN
------------------------------------------------------------------------------------
--
ACCESS CALORIE LEVEL-WT RED/DIAB DIETS WT RED/DB YES 4.00
ANOREXIA DISORDER TREATMENT ANOREXIA 1.00
NFSDOCTOR,One
BULIMIA DISORDER TREATMENT BULIMIA NO 1.50
NFSDOCTOR,One
CONSULT RENAL DIETITIAN RENAL YES 1.00 1.00
NFSDOCTOR,One
DIET INSTRUCTION: PATIENT OR FAMILY TEACH YES 1.00 1.00
EVALUATE FOR DINING ROOM DR/EVAL YES 2.00 1.00
FOOD PREFERENCES OR EATING PROBLEMS FOOD PREF YES 1.00 1.00
NFSPATIENT,ONE
NEW2 NEW YES 1.00 1.00
DDD,DDD
NEW3 NEW 1.00
NURSING HOME PLACEMENT/VNA REFERRAL NHP?VNA NO 1.00
NUTRIENT INTAKE STUDY (CAL COUNT) CAL CNT NO 1.00
NUTRITIONAL ASSESSMENT OR CONSULT CONSULT YES 5.00
OTHER OTHER 2.00
DDD,DDD
RECOMMEND DIET, SUPPLEMENT OR TUBEFEEDING RECOMMEND NO 1.00
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CR Re-Assign Active Consults [FHORC9]
The Re-Assign Active Consults option allows you to shift responsibility for all currently active
consults to a new person. Consults ordered after this re-assignment go to the responsible
clinician as assigned under Enter/Edit Location Assignments (WE) or Enter/Edit Consult Types
(CE). It is a quick method to make temporary changes.
To accommodate extended workload shifts or permanent changes in personnel, use the
Enter/Edit Location Assignments (WE) option and change the clinician assigned to the Location
in question.
Current Clinician: This refers to the name of the Dietitian or Diet Technician, who is currently
assigned the consults.
New Clinician: This refers to the name of the Dietitian or Diet Technician, who is temporarily
assigned the consults.
This will re-assign all ACTIVE consults from one Clinician to another
Select CURRENT Clinician: NFSDOCTOR,One
Select NEW Clinician: NFSDOCTOR,One
10 Consults were transferred
February 2005 Nutrition and Food Service
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CX Consult Statistics [FHORC10]
The Consult Statistics option generates a report showing workload distribution and professional
activity. It is a management tool. The time period to view completed consults is designated with
a choice of breakdown by clinician and a list of individual patient consults.
Starting Date: JAN 1 91(JAN 01, 1991)
Ending Date: DEC 31 91 (DEC 31, 1991)
Break-down by Clinician? Y// N
Print on Device: HOME// <RET> RIGHT MARGIN: 80// <RET>
D I E T E T I C C O N S U L T U N I T S Page 1
1-Jan-01 to 31-Dec-01
Number Units
NUTRIENT INTAKE STUDY (CAL COUNT) 2 2.00
EVALUATE FOR DINING ROOM 1 2.00
BULIMIA DISORDER TREATMENT 1 1.50
T O T A L 4 5.50
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WE Enter/Edit Location Assignments [FHORC5]
The Enter/Edit Location Assignments option allows you to add or modify location assignments.
To receive consults, a clinician is assigned to each Location. Each Location has one assigned
clinician, either a dietitian or nutrition technician, but not both. All consults, originating on a
Location, are assigned to the responsible clinician, and automatically transmitted by an electronic
message. It is possible to direct certain consults, such as team consults, to a specific individual
regardless of their point of origin through the Enter/Edit Consult Types (CE) option. All staff
electronically assigned to a Location must also have access to VistA.
Nutrition Location Name: This is the name of the assigned nutrition location. Location
assignments are made only when there are corresponding Location entries in the NUTRITION
LOCATION file #119.6.
Clinician: This refers to the name of the assigned Dietitian or Diet Technician to the Location.
Clinicians must have access codes to VistA.
Example
Select NUTRITION LOCATION NAME: NEW 3 NORTH
CLINICIAN: NFSDOCTOR,One
Select NUTRITION LOCATION NAME: NEW 4 SOUTH
CLINICIAN: NFSDOCTOR,One
February 2005 Nutrition and Food Service
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WL List Location Assignments [FHORC6]
The List Location Assignments option prints a list of each Location and its assigned clinician.
Enter the name of a printer.
DEVICE: (Printer name)
LOCATION ASSIGNMENTS APR 14,2005 13:01 PAGE 1
NAME CLINICIAN
------------------------------------------------------------------------------
10E NFS,P1
12E NFS,P2
13E
14E
15E
1A NFS,P3
1B NFS,P4
3E NFS,P5
3W NFS,P6
4E NFS,P7
5E NFS,P8
5W NFS,P9
7E NFS,P10
8E NFS,P11
CCU
GOOD EATS LOCATION NFS,P12
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XS Supplemental Feeding Management [FHNOX]
BE Enter/Edit Bulk Location Feedings [FHNO8]
ME Enter/Edit Supplemental Feeding Menus [FHNO6]
ML List Supplemental Feeding Menus [FHNO7]
SE Enter/Edit Supplemental Feedings [FHNO4]
SL List Supplemental Feedings [FHNO5]
Supplemental Feeding Management allows you to enter available supplemental feeding food
items and pre-set supplemental feeding (SF) menus. The SF menus are used to standardize
feedings for specific diet orders or diet patterns.
Managing Supplemental Feeding
Once associated with a diet pattern, the SF menu automatically goes into effect during diet order
entry. If the diet order changes, the SF menu automatically changes to the new menu or is
deleted. Bulk Location feedings are also assigned through this program.
There are steps necessary to build the data in the files for the Supplemental Feeding program. It
also describes the option to enter, change, or delete Bulk Location Feedings (BE).
Data in the NUTRITION LOCATION file #119.6 and the SUPPLEMENTAL FEEDING SITE
file #119.74 is built using the Nutrition Facilities (DF) menu, before entering supplemental
feedings.
Diagram of Relationships
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
NUTRITION PERSON (#115.07) | |
ADMIS:SUPPLEM:10AM FE* (N )-> | 118 SUPPLEMENTAL FEEDINGS
ADMIS:SUPPLEM:10AM FE* (N )-> | CORRESPONDING * |-> RECIPE
ADMIS:SUPPLEM:10AM FE* (N )-> | |
... -> | |
SUPPLEMENTAL FEEDING (#118.1) | |
10AM FEEDING #1 ...... (N )-> | |
10AM FEEDING #2 ...... (N )-> | |
10AM FEEDING #3 ...... (N )-> | |
...
NUTRITION LOCATION (#119.61) | |
BULK NOURISHMENTS .... (N )-> | |
---------------------
---------------------
DIET PATTERNS (#111.1) | |
ASSOCIATED SF MENU ... (N )-> | 118.1 SUPPLEMENTAL FEEDING MENU
NUTRITION PERSON (#115.07) | |
ADMIS:SUPPLEM:SF MENU* (N )-> | 10AM FEEDING #1 |-> SUPPLEMENTAL F*
| 10AM FEEDING #2 |-> SUPPLEMENTAL F*
February 2005 Nutrition and Food Service
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| 10AM FEEDING #3 |-> SUPPLEMENTAL F*
| 10AM FEEDING #4 |-> SUPPLEMENTAL F*
| 2PM FEEDING #1 |-> SUPPLEMENTAL F*
...
---------------------
NUTRITION PERSON (#115.01) | |
ADMISSION:LAST LABEL * (N )-> | 119.6 NUTRITION LOCATION
ADMISSION:NUTRITION LOCATION (N C )-> | CLINICIAN NEW PERSON |->
NUTRITION:NUTRITION WA* (N )-> | TRAY SERVICE P* |-> SERVICE POINT
| CAFETERIA SERV* |-> SERVICE POINT
| COMMUNICATION * |-> COMMUNICATION *
| SUPP. FDG. SITE |-> SUPPLEMENTAL F*
| DEFAULT ADMISS* |-> DIETS
| m BULK N:BULK N* |-> SUPPLEMENTAL F*
| m ROOM-B:ROOM-B* |-> ROOM-BED
| m ASSOCI:ASSOCI* |-> LOCATION LOCATION
---------------------
---------------------
NUTRITION LOCATION (#119.6) | |
SUPP. FDG. SITE ...... (N )-> | 119.74 SUPPLEMENTAL FEEDING SITE
| PRODUCTION FAC* |-> PRODUCTION FA*
---------------------
• Determine who will enter supplemental feedings. Will it be dietitians, technicians, or diet
office personnel? Write revised procedures if the policy will be different from the current
system.
• Accomplish training of Nutrition and Food Service staff prior to implementation.
• Devise a back-up procedure and practice how it will be carried out should the computer
actually go down. For example, establish a regular schedule for printing the Location list or
an extra set of labels to file as back-up.
• Develop a time schedule for printing lists/reports.
• When Diet Order is not running but Supplemental Feedings is, a mechanism is needed to
alert diet office personnel and food service workers that a feeding exists on patients who
have been transferred or discharged. This is done by marking the diet card with an SF or by
running the Diet Activity Report. It contains an SF indicator for discharged or transferred
patients.
• The associated Supplemental Feeding Menu is similar to associated standing orders. The new
admission receives the associated supplemental feeding menu if it exists in the pattern.
Inpatients with existing supplemental feedings will not receive it. You need to cancel the
existing order and reorder the diet.
• Each supplemental feeding order ordered through the Supplemental Feeding menu is
considered an individual order and remains with the patient until cancelled through the
Change Patient Supplemental Feeding (SF) option. On the tray ticket, an existing
supplemental feeding menu is denoted by “SF” and an individual one is denoted by “SF(I)”.
You can check whether a supplemental feeding is associated with a diet pattern through the
Supplemental Feeding Inquiry (IN) and History of Supplemental Feeding (SH) options.
• Items for both individual and bulk feedings are included in the supplemental feeding
formulary.
• Involve clinical Nutrition and Food Service staff in writing procedures and in formulary
development.
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• Determine the number of labels to be provided for supplemental feedings and how they will
be used.
• Consider combining food items for one supplemental feeding. This may be helpful since
labels are limited to three lines.
Example
A sandwich may include condiments rather than listing them separately. The supplemental
feeding could be "Sand/Mayo".
• In naming the supplemental feedings, remember that there are 30 characters. Extra spaces
can be used for other notations (e.g., item/portion, item/condiment, item/utensil).
• Files created in the test account can be transferred into the "live" account. Check with the
Site Manager.
• When changing a bulk nourishment, be aware that you can delete an existing entry following
the // and enter the change.
• Diet orders and supplemental feeding orders are saved and can be retrieved in Patient Data
Log (DM).
February 2005 Nutrition and Food Service
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BE Enter/Edit Bulk Location Feedings [FHNO8]
The Enter/Edit Bulk Location Feedings option allows you to assign bulk food items to a specific
Location There must be data in the SUPPLEMENTAL FEEDINGS and NUTRITION
LOCATION files before you use this option to change bulk food items or their quantities. You
can obtain a printout of bulk feedings using the Print Bulk Feedings/Cost Report (WP or BW)
option to monitor quantities and costs for each delivery point.
Nutrition Location Name: Enter Location name from the NUTRITION LOCATION file.
Bulk Nourishment: Enter a Supplemental Feeding from the SUPPLEMENTAL FEEDINGS
file.
The default displays previously entered Bulk Nourishments, if any.
Quantity: Enter a whole number, 1-99. The default displays previously entered quantities, if
any.
Select NUTRITION LOCATION NAME: NEW 3 NORTH
Select BULK NOURISHMENTS: BANANA
Are you adding 'BANANA' as a new BULK NOURISHMENTS (the 9TH for this NUTRITION
LOCATION)? Y (Yes)
QUANTITY: 2
Select BULK NOURISHMENTS: <RET>
Select NUTRITION LOCATION NAME:
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ME Enter/Edit Supplemental Feeding Menus [FHNO6]
The Enter/Edit Supplemental Feeding Menus option allows you to add and modify supplemental
feeding menus. The SUPPLEMENTAL FEEDING MENU file #118.1 contains a list of diets
which include standard associated feedings from the SUPPLEMENTAL FEEDINGS file #118.
The associated feedings for a diet form a supplemental feeding menu bearing the name of the
diet.
Example
An 1800 kcal diabetic diet may have the following standard associated feedings:
10 AM and 2 PM No Nourishments
8 PM 8 oz Skim Milk 3 pkg Crackers
This information is entered into the computer as follows:
Supplemental Feedings Menu Name: 1800 kcal diabetic
Synonym: DIA1800
Supplemental Feedings Menu: 10 AM (null)*
2 PM (null)*
8 PM Feeding #1 Milk, Skim
8 PM Qty: 1
8 PM Feeding #2 Crackers, reg, pkg.
8 PM #2 Qty: 3
(* Null means that nothing was entered into the computer for this time period, not even zero. A
null is obtained by pressing the <RET> key.)
In order to permit the ordering and frequent changing of feedings for patients on diets not
normally receiving feedings (e.g., Regular), an "INDIVIDUALIZED" entry was created as part
of this file. It permits a user to order feedings for any
patient and to change those feedings at will. It is a non-removable part of this file.
See the User Manual, Supplemental Feedings, for further explanation.
Supplemental Feeding Menu Name: This entry is 3-27 characters in length. If the
Supplemental Feeding is associated with a particular diet, then the Supplemental Feeding Menu
should have the same name, or a name that is easily identifiable as being associated with that
diet. As an example, the Supplemental Feeding Menu associated with the 1800 calorie ADA diet,
could be 1800.
Synonym: Each Supplemental Feedings Menu has a synonym associated with it to save typing
time. This synonym may only be 3-10 characters in length.
February 2005 Nutrition and Food Service
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Examples
o Diet Name Synonym
o Clear Liquid CLIQ
o 2400 Diabetic LS DIA2400LS
o Liquid Diabetic 1000 LIQ1000
Dietary or Therapeutic: The Dietary (D) or Therapeutic (T) designation is an aid in
nourishment cost analysis. This is a required field.
Time Period: Each Supplemental Feeding Menu can contain up to four food items in each time
period. Enter Supplemental Feedings from the SUPPLEMENTAL FEEDINGS file or press the
<RET> key to bypass this time period.
Quantity: These display after each time period field. Enter the desired quantity for the
Supplemental Feeding item or <RET> to bypass the quantity field.
Inactive: Answering "YES" at this prompt inactivates an item, rendering it unavailable for
selection when entering patient food preferences. A "NO" designates that the item is available for
selection. A <RET> keeps the existing response intact.
Select SUPPLEMENTAL FEEDING MENU NAME: FULL LIQUID 6 FEEDING
NAME: FULL LIQUID 6 FEEDING Replace <RET>
SYNONYM: FL 6 FDG// <RET>
DIETARY OR THERAPEUTIC: DIETARY// <RET>
10AM FEEDING #1: JUICE OF DAY// <RET>
10AM #1 QTY: 1// <RET>
10AM FEEDING <RET> #2:
10AM #2 QTY: <RET>
10AM FEEDING #3: <RET>
10AM #3 QTY: <RET>
10AM FEEDING #4: <RET>
10AM #4 QTY: <RET>
2PM FEEDING #1: MILK,2%// <RET>
2PM #1 QTY: 1// <RET>
2PM FEEDING #2: ICE CREAM OF DAY/SP// <RET>
2PM #2 QTY: 1// <RET>
2PM FEEDING <RET> #3:
2PM #3 QTY: <RET>
2PM FEEDING #4: <RET>
2PM #4 QTY: <RET>
8PM FEEDING #1: JUICE OF DAY// <RET>
8PM #1 QTY: 1// <RET>
8PM FEEDING #2: PUDDING,REG/SP// <RET>
8PM #2 QTY: 1// <RET>
8PM FEEDING #3: <RET>
8PM #3 QTY: <RET>
8PM FEEDING #4: <RET>
8PM #4 QTY: <RET>
INACTIVE?: <RET>
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ML List Supplemental Feeding Menus [FHNO7]
The List Supplemental Feeding Menus option allows you to print the data in the
SUPPLEMENTAL FEEDING MENU file. The output is used to monitor quantities of food
items for each diet.
The list requires a 132-column printer.
DEVICE: (Printer name)
SUPPLEMENTAL FEEDING MEN MAR 9,2005 15:53 PAGE 1
NAME SYNONYM INACT D/T 10AM FEEDING 2PM
FEEDING 8PM FEEDING
------------------------------------------------------------------------------------
--
1000 CALORIE ADA DB1000 ADA DIET 1 BANANA 1
APPLESAUCE/SPOON 1 MILK, SKIM
1 CEREAL I/BOWL/SPOON 2
FRUIT,FRESH 1 CUSTARD/SP0
1 MILK, SKIM 1
SANDWICH DB II
1000 CALORIE ADA SODIUM DB 1000 LS DIET 2 MILK,WHOLE 1
SANDWICH,LS I 1 MILK, SKIM
1 SHERBET/SPOON 1
CUSTARD/SPOON 1 JUICE OF TH
1100 CALORIE ADA DB1100 ADA DIET
1 MILK, SKIM
1100 CALORIE ADA SODIUM DB 1100 LS DIET
1 MILK, SKIM
1200 CALORIE ADA DB1200 ADA DIET
1 MILK, SKIM
1400 CALORIE ADA DB1400 ADA DIET
1 MILK, SKIM
1 CRAX, GRAHAM
1400 CALORIE ADA SODIUM DB 1400 LS DIET
1 MILK, SKIM
1 CRAX, GRAHAM
1500 CALORIE ADA DB1500 ADA DIET
1 MILK, SKIM
1 CRAX, GRAHAM
February 2005 Nutrition and Food Service
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1500 CALORIE ADA SODIUM DB 1500 LS DIET
1 MILK, SKIM
1 CRAX, GRAHAM
1600 CALORIE ADA DB1600 ADA DIET 2 DIABETIC JELLO
1 MILK, SKIM
2 ENSURE PLUS P.O.
1 CRAX, GRAHAM
1 ENSURE PLUS P.O.
2 JELLO/SPOON
1600 CALORIE ADA SODIUM DB 1600 LS DIET
1 MILK, SKIM
1 CRAX, GRAHAM
1700 CALORIE ADA DB1700 ADA DIET
1 MILK, SKIM
1 CRAX, GRAHAM
1700 CALORIE ADA SODIUM DB 1700 LS DIET
1 MILK, SKIM
1 CRAX, GRAHAM
2000 CALORIE ADA DB2000 ADA DIET 1 BRAN 4
COOKIES 1 MILK, SKIM
1 MILK, SKIM 1 SACK
LUNCH 1 CRAX, GRAHAM
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SE Enter/Edit Supplemental Feedings [FHNO4]
The Enter/Edit Supplemental Feedings option allows you to add and modify the standard
acceptable food items provided as nourishments in the facility. The data in the
SUPPLEMENTAL FEEDINGS file #118 forms the foundation of the Supplemental Feedings
Program. Supplemental feedings must be established first and any changes to it may alter the
operation of the entire program.
Use the List Supplemental Feedings (SL) option to obtain a printout of Supplemental Feedings.
Supplemental Feedings Name: The complete name of each food item is 3-20 characters in
length. There is no limit to the number of food items you can enter.
Examples
o MILK, WHOLE
o MILK, SKIM
o JUICE OF DAY
o PUNCH - 1/2 GAL
Space on the label is limited. You can include standard portion units or container sizes in the 20-
character name, or are defined by policy and "understood" by food preparation and service
personnel.
Example
The sample list contains "COT.CH/SPOON, EXCH". "COT.CH" is the abbreviation for
"cottage cheese". "SPOON" is the accompanying utensil. "EXCH" is the portion unit;
however, the size of the portion unit (1/2 c) is defined in policy, not on the label.
Example
"Punch - 1/2 gal" may be a bulk Location nourishment.
In order to handle the non-standard requests needed for patient care, a "** SPECIAL ORDER
**" entry was created. It is an unalterable, non-removable part of the file.
Certain items may be difficult to enter if other items containing the same first word already exist
in the list. For example, if "sugar sub" is already on the list, it may be difficult to enter the
shorter word, "sugar". If possible, this problem
should be avoided by entering sugar first, then entering sugar sub. Another solution is to "force"
the entry of sugar by enclosing it in quotes ("sugar").
Synonym: This is an optional entry to assign a similar name when Supplemental Feedings are
entered for patients. This is free text 3-30 characters in length.
Label?: The default answer is "YES". Answer "NO", if you do not want a label. This is a
required field and indicates whether a label prints for the supplemental feeding. The label
February 2005 Nutrition and Food Service
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information includes the patient name and last four digits of the Social Security Number, room
number, the supplemental feeding, and the date and time. Label sizes are specified using the
Modify Site Parameters (SP) option in the Nutrition Facilities (DF) program.
Vehicle for Meds?: Answering "YES" at this prompt means the item is totaled and costed as a
vehicle for medication. "NO" means it is totaled and costed as therapeutic. A <RET> keeps the
existing response in place.
Bulk Only?: Answering "YES" means the supplemental feeding can be selected only as a bulk
nourishment and not be ordered for an individual patient. Entering "NO" means it may be
ordered for an individual patient or for bulk delivery to a location. Press <RET> to keep the
existing response in place.
Corresponding Recipe: This field associates the supplemental feeding to the appropriate
production recipe for costing purposes.
Inactive: This field allows you to remove an item from the list by making it inactive. Answering
"YES" inactivates the item. A "NO" indicates that the item is active, and therefore, available for
selection. A <RET> keeps the existing response in place.
Select SUPPLEMENTAL FEEDINGS NAME: PEAN
1 PEANT BUT SAND PEANUT BUTTER SAND
2 PEANUT BUTTER AND JELLY SAND P/B&J SANDWICH
3 PEANUT BUTTER CRAX CRAX,P/B PKG
4 PEANUT BUTTER, 2TBSP/KNIFE PNUT BTR/KNIFE/2TBSP
CHOOSE 1-4: 2 P/B&J SANDWICH
NAME: P/B&J SANDWICH// <RET>
Select SYNONYM: PEANUT BUTTER AND JELLY SAND// <RET>
LABEL?: NO// <RET>
VEHICLE FOR MEDS?: NO// <RET>
BULK ONLY?: NO// <RET>
CORRESPONDING RECIPE: PEANUT BUTTER & JELLY SAND// <RET>
INACTIVE?: <RET>
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SL List Supplemental Feedings [FHNO5]
The List Supplemental Feedings option prints all the data entered in the SUPPLEMENTAL
FEEDINGS file #118 using the Enter/Edit Supplemental Feedings (SE) option. Unit costs and
dates of last cost change are listed. File a printed copy, so output can compare cost changes from
one date to another.
DEVICE: (Printer name)
SUPPLEMENTAL FEEDINGS MAR 10,2005 08:01 PAGE 1
BULK MED
NAME LABEL ONLY VEH INACT COST
RECIPE
SYNONYM
-----------------------------------------------------------------------
** SPECIAL ORDER ** NO 0.00
8PM-GR CRAX(30 EA) YES YES NO 1.50
GRAHAM CRAC
ERS BULK (30 PKG)
BULK GRAH CRAX
8PM-MILK,IND(30EA) YES YES NO 3.87
BULK 2% MIL
BULK IND MILK
BREAD, RYE, 1 SLICE NO NO NO 0.02
RYE BREAD -
RYE BREAD, ONE SLICE
BREAD,RYE
BREAD,WHITE,1 SLICE NO NO 0.07
WHITE BREAD
WHITE BREAD - 1 SLICE
WHT BREAD - 1 SLICE
WHT BRD - 1 SL
CEREAL,40% BRAN/SP NO NO 0.17
1ST: BRANFL
40% BRANFLAKES/SP
BRANFLAKES/SP
40% BRAN CEREAL/SP
BRAN CEREAL/SP
CEREAL,LS/BWL/SP NO NO 0.15
LS CORNFLA
LS CEREAL/SP
LOW NA CEREAL
CEREAL,REG/SP NO NO 0.14
DRY CEREAL,
DRY CEREAL/SP
REG CEREAL/SP
CHEESE,COTT,2OZ/SP NO 0.12
COTTAGE CHE
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DF Dietetic Facilities [FHPRG]
CE Enter/Edit Communication Offices [FHPRO9]
FE Enter/Edit Production Facilities [FHPRO7]
NE Enter/Edit Supplemental Fdg. Sites [FHPRO11]
SE Enter/Edit Service Points [FHPRO8]
SL List Production/Service/Communication Facilities [FHPRO10]
SP Modify Site Parameters [FHSITE]
WE Enter/Edit Nutrition Locations [FHPRO2]
WL List Nutrition Locations [FHPRO6]
Nutrition Facilities allows you to add new nutrition locations and edit existing nutrition
locations. Manual processes for ordering individual special meals, recurring meals for VA
patients, non-VA facility patients, and guest meals for outpatients are automated. There are
options specialized for the type of meal requested and approved through an authorization process
that notifies the requestor via an alert.
Managing Dietetic Facilities
You can sort the data by multiple production facilities, service points, communication offices,
supplemental feeding sites, and customized nutrition locations. Reports are generated specific to
the production facility and service needs of each facility. Clinical location assignments and
quality care monitors are defined for each nutrition location, which allows for monitoring
specific to a patient population type. Once data is entered, clinicians generate daily patient-
specific TICKLER file reminders for timely and appropriate initial and follow-up clinical care.
Five files set the structure for the Food Management Program, Diet Order Entry Processing, Tray
and Supplemental Feeding Delivery, Clinical Nutrition Location Assignments, and Clinical
Tickler File. The Nutrition Facilities (DF) menu consists of five options you use to enter and edit
these files and two list options to view the data. This menu also contains the option to edit site
parameters.
Option: File:
Enter/Edit Communication Offices Communication Office (#119.73)
Enter/Edit Production Facilities Production Facility (#119.71)
Enter/Edit Supplemental Feeding Sites Supplemental Feeding Site (#119.74)
Enter/Edit Service Points Service Point (#119.72)
Enter/Edit Nutrition Locations Nutrition Location (#119.6)
These files create the “Nutrition Geography” or the manner in which data is compiled for
Nutrition reports. All Nutrition information is compiled according to Locations (as defined by
MAS) and Delivery Points. There is a need for more data categorization. The five files in the
Nutrition Facilities Program allow for multiple groupings of data, which more accurately reflect
the total capabilities of the Nutrition Systems software.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 269
The Nutrition Location groupings of MAS Locations into a single Nutrition Location
accommodate each of the various services provided by Nutrition and Food Service, such as: tray
passing, clinical care, etc.
Communication Office: Groupings of nutrition locations into communication office subgroups
for optimal processing of diet order entry data.
Supplemental Feeding Site: These are the groupings of nutrition locations into subgroups,
which provide the best sequencing for processing and distributing supplemental feedings.
Production Facility: These are the primary production areas, which prepare food for direct
serving or distribution to other serving sites.
Note: Most stations have only one Production Facility.
Service Point: This is assembly/serving points, which are intermediate designations between the
production facility and inpatients and/or outpatients.
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CE Enter/Edit Communication Offices [FHPRO9]
The Enter/Edit Communication Offices option allows you to edit data in the
COMMUNICATION OFFICE file #119.73. You can use it to group Nutrition Locations in a
format that is most advantageous to the people processing Diet Order Entry (DOE) data. All
DOE activity is formatted by data in the DELIVERY POINT file. In some facilities this worked
well, but at sites that created multiple Delivery Points for production and only had one or two
Diet Offices for processing functions, the Delivery Point designations were cumbersome. This
file allows for a distinct categorization of Locations for Diet Order processing separate from the
Production Facilities category of Service Points.
This option also contains all the site parameters, which are specific to Diet Order Entry: the diet
order cut off times by meal, bagged meal requests, early/late tray times, and alarm window
times. The data and functions for these parameters have not changed, but the location of the
prompts have. By listing these parameters under communication offices, facilities may have
greater flexibility in adjusting cut-off times for certain processing areas. For example, a Nursing
Home Care Unit may not use the early/late tray options in the computer or may have different
cut off times due to the type of patient service provided. Thus, the alarms for this
Communication Office (NHCU) need not be set, and the cut-off times can be different than those
used in the Main Hospital Communication Office.
Many stations create only one Communication Office, however, multiple offices are possible.
You may need more than one office for separate buildings, where diet activity and cards are
maintained, for areas where DOE cut-off times vary, or within one diet office to divide the
workload for multiple diet office personnel.
Communication Offices Name: A communications office name is 3-30 characters long. If
creating multiple offices, try to create each name with a different beginning letter to shorten data
entry time to a single stroke.
Production Facility1: In order to print separately, use the Enter/Edit Communication Office
option to establish a link for a specific Communication Office under a particular Production
Facility. If this link is not established, a specific Communication Office is not selectable when
entering a CENSUS during the Meal Production Reports option and is not be included or printed
in a particular Production Facility.
Note: The following field data is located in the COMMUNICATION OFFICE
file.
Begin Breakfast (Noon, Evening) Window: The next three fields define the latest time for
which diet orders are accepted for each meal. The time entered is also associated with the
designation B, N, and E, which may be used when entering diet orders.
1 Patch FH*5.5*3 January 2006 New prompt added to enter/edit a Production Facility.
February 2005 Nutrition and Food Service
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Example
Breakfast Window set at 6:20 a.m.
Noon Window set at 11:30 a.m.
o At 3:00 AM, an NPO is entered for Mr. Jones at B. The screen displays effective at DATE
and 06:20. NFSPatient’s NPO order displays on diet activity reports generated after 6:20
a.m.
o At 7:00 AM, a regular diet is entered for an NFSPatient effective NOW. The program
beeps and displays:
You have missed the Breakfast mealtime cut off. Do you wish to order a late tray?
(Y/N)
1.
2.
3.
4.
Select Time: (Late tray window times display, i.e., 1)..., 2)...)
Enter YES and select a late tray time if multiple times are available, or if there is only one
time available, DONE displays. NFSPatient’s diet order displays on the late tray list at the
designated time.
Enter NO and the regular diet order for NFSPatient goes into effect at 7:00 a.m. and displays
on any diet activity reports generated after 7:00 AM, but does not display on the late tray
list. Thus, NFSPatient does not receive a regular tray until the noon meal.
Note: When an order is made by Location personnel using the meal designation
B, N, or E, the time set (meal window time) in this field displays, such as
the example “JUN 4, 1902-06:20”. Echoing back the diet activity cut off
time, rather than the actual delivery time for the meal, such as 7:00 a.m.,
may be confusing. Training may be required to understand this.
Enter times for each meal that represent the last time you accept diet orders for normal
delivery. This is usually just prior to the start of trayline, which allows for a few minutes to
begin processing of the diet activity report. You can change times at any time.
Provide Bagged Meals?: This field allows the ordering of bagged meals for early or late trays.
Enter YES for a prompt to enter a Y or N when ordering an early or late tray, to designate
whether or not it is a bagged meal. Enter NO if you do not want the bagged meal prompt to
display.
Early Breakfast (Noon, Evening) Time 1 (2, 3): The program allows for the specification of
up to three early and three late delivery times for each meal. Each meal must have at least one
time entered. If multiple times exist, the choices are presented to the Location user. If only one
time exists, the Location user is not given a choice. Each meal must have at least one time. The
times designated display on the Early/Late Tray List (EL). You can change times at any time.
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Late Breakfast (Noon, Evening) Alarm Window: Alarm windows are periods of time during
which a diet order cannot/will not be processed. Such windows typically are actual meal service
periods. The beginning alarm time represents the "cut-off" time for accepting diet orders for
normal tray delivery. It is synonymous with the Begin Breakfast (Noon, Evening) Window as
entered previously.
After this time, an order is accepted but the Location user is notified that the meal cannot be
served at the normal time and is asked if a late tray is needed. The ending alarm time defines the
end of this period of notification for late meal requests. The ending time should be a few minutes
before the late meal assembly/delivery ends.
Select COMMUNICATION OFFICE NAME: C1-TCC
NAME: C1-TCC// <RET>
PRODUCTION FACILITY: REMOTE KITCHEN//
BEGIN BREAKFAST WIN 6:20A DOW:
BEGIN NOON WINDOW: 11:20A
BEGIN EVENING WINDOW: 4:20P
PROVIDE BAGGED MEALS?: NO// <RET>
EARLY BREAKFAST TIME 1: 6:20A
EARLY BREAKFAST TIME 2: <RET>
EARLY BREAKFAST TIME 3: <RET>
LATE BREAKFAST TIME 1: 7:30A
LATE BREAKFAST TIME 2: 8:15A
LATE BREAKFAST TIME 10:00A 3:
EARLY NOON TIME 1: 11:20A
EARLY NOON TIME 2: <RET>
EARLY NOON TIME 3: <RET>
LATE NOON TIME 1: 12:30P
LATE NOON TIME 2: 1:15P
LATE NOON TIME 3: 2:30P
EARLY EVENING TIME 1: 4:20P
EARLY EVENING TIME 2: <RET>
EARLY EVENING TIME 3: <RET>
LATE EVENING TIME 1: 5:30P
LATE EVENING TIME 2: 6:15P
LATE EVENING TIME 3: 7:00P
LATE BREAKFAST ALARM BEGIN: 6:20A
LATE BREAKFAST ALARM END: 9:58A
LATE NOON ALARM BEGIN: 11:20A
LATE NOON ALARM END: 2:28P
LATE EVENING ALARM BEGIN: 4:20P
LATE EVENING ALARM END: 6:58P
February 2005 Nutrition and Food Service
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FE Enter/Edit Production Facilities [FHPRO7]
The Enter/Edit Production Facilities option allows you to edit the PRODUCTION FACILITY
file #119.71. A production facility is a primary production area, which prepares food for direct
service at the same location or for distribution to other serving sites. An area of bulk food
preparation, portioning and distribution usually denotes a Production Facility. Most stations have
only one production facility, commonly referred to as Main Kitchen. Multi-division sites may
have more than one production facility.
Five former site parameters are now fields in the PRODUCTION FACILITY file. These five
fields control the way in which menus and production reports are printed. If multiple Production
Facilities are created, different data is entered for these fields for each facility. Examine the
sample reports in the Production Reports chapter to determine which report format is desirable.
You can change the format at any time.
Production Facility Name: The Production Facility name may be 3-30 characters long. This
name prints as an identifier on the census sheet for Meal Production Reports. If there is more
than one Production Facility, make the names distinct from each other and readily recognizable
for the facility.
In order to print separately, use the Enter/Edit Communication Office option to establish a link
for a specific Communication Office under a particular Production Facility. If this link is not
established, a specific Communication Office is not selectable when entering a CENSUS during
the Meal Production Reports option and is not be included or printed in a particular Production
Facility.
Note: The following field data is located under this option rather than the Modify
Site Parameters option. Full explanations and samples of the reports
affected by these site parameters are found in the Production Reports
section of the Nutrition and Food Service User Manual.
Full Names On Daily Menu?: This field allows you to choose the format for printing the daily
menus. Full recipe names or numbers representing the recipe served to the regular diet can be
printed under each production diet. If you choose numbering and a production diet cannot
receive the regular recipe, the modified recipe name prints instead of the associated regular
recipe number.
Enter YES to print full recipe names under each production diet heading on the daily menu.
Enter NO to print numbers and some recipe names under the Production Diet headings.
The next four fields affect the way the Meal Production Reports print. Refer to the User Manual
under the Production Reports section for an example of these reports.
Separate Production Summary Pages?: The Production Summary (Refer to Meal Production
Reports (MR) in the User Manual) for a meal may be printed as a single consolidated list of all
recipes or as separate lists sorting the recipes by preparation area, i.e., Hot Prep, Cold Prep,
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Trayline, etc. A YES entry prints separate Production Summary pages for each designated
preparation area. In order to use separate pages, each recipe must have a preparation area entered
in the RECIPE file. A NO generates a single list Production Summary.
Separate Recipe Preparation Pages?: The Recipe Summary (refer to Meal Production Reports
(MR) in the User Manual) can also be printed as a single list or as separate lists for each
preparation area. Enter YES for separate pages for each preparation area. Reports are only
complete if a preparation area is entered for each recipe. Entering NO generates a single list.
Print Meal Distribution?: The Meal Distribution Summary (refer to Meal Production Reports
(MR) in the User Manual) breaks down the Production Summary quantities from servings to
weight, volume, or individual measures. A YES in this field allows this report to print
automatically every time a Production Summary is generated.
Separate Storeroom Pages?: The Storeroom Requisition Summary (refer to Meal Production
Reports (MR) in the User Manual) can also be printed as a single list or as separate pages for
each storeroom location. Enter YES to fill in the storeroom location field for each ingredient in
order for the listings to be complete.
Select PRODUCTION FACILITY NAME: MAIN KITCHEN
NAME: MAIN KITCHEN// <RET>
FULL NAMES ON DAILY MENU?: YES// <RET>
SEP. PRODUCTION SUMMARY PAGES?: YES// <RET>
SEP. RECIPE PREPARATION PAGES?: YES// <RET>
PRINT MEAL DISTRIBUTION?: YES <RET> //
SEP. STOREROOM PAGES?: YES// <RET>
February 2005 Nutrition and Food Service
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NE Enter/Edit Supplemental Fdg. Sites [FHPRO11]
The Enter/Edit Supplemental Fdg. Sites option allows you to edit the SUPPLEMENTAL
FEEDING SITE file #119.74. Nutrition Locations are grouped into Supplemental Feeding (SF)
sites, which are most advantageous for feeding, assembly and distribution according to the needs
of the SF system rather than according to Delivery Points.
Each SF site can set its own Supplemental Feeding Site parameters. Use this option to adjust the
parameters for each designated SF area. The data and function of these parameters, Nourishment
Labels Separate and Ingredients on Location Lists, have not changed. Only their location within
the program was altered.
Supplemental Feeding Site Name: The SF site name is up to 30 characters long.
Short Name: Create a shortened name, 1-6 characters. This shortened name hastens data entry
and displays on SF reports.
Production Facility: This mandatory field requires entry of a Production Facility name from
the PRODUCTION FACILITY file. The production area is responsible for preparing the food
used as supplemental feedings distributed by this site. In future versions, this file pointer will be
used along with the Projected Usage Option to generate ordering quantities for a designated time
period. Currently, it has no specific function but must be entered.
Separate Supp Feeding Labels?: A YES entered here generates a separate label for each
supplemental feeding item ordered for a patient if the SF item has a YES in the “LABEL?” field
within the SUPPLEMENTAL FEEDINGS file #118. (See the option XS Supplemental Feeding
Management.) Entering NO generates one label per patient, listing all supplemental feeding
items.
Example
Apple Juice Label Field: NO
Milk, 2% Label Field: YES
Graham Crax Label Field: YES
NFSPATIENT,ONE’s 8 PM supplemental feeding is 1 Apple Juice, 1 Milk 2%, 2 Graham
Crax
When labels are run at 8 PM:
If the Supplemental Feeding Label field is set at "YES" for separate labels, NFSPATIENT, ONE
will have 2 Supplemental Feeding labels, one for Milk and one for 2 Graham Crax, and none for
Apple Juice.
IF the SF Label field is set at NO for separate labels, Mr. Bob will have one label listing Apple
Juice, Milk, and 2 Graham Crax.
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Note: To separate labels for all items, you must enter YES in the Label field in
the SUPPLEMENTAL FEEDINGS file and YES at this field.
This parameter applies to only individual supplemental feedings. It does not affect Bulk Location
Feedings. It also applies uniformly to all feeding times for this specific Supplemental Feeding
Site. You can change this parameter at any time.
Ingredients On Location Lists?: The choice is Y or N. Entering Yes will result in the printing
of separate ingredient lists for 10:00 a.m., 2:00 p.m. and 8:00 p.m. at the end of each Location on
the Location Supplemental Feeding List (WL). This parameter affects only the Locations
associated with this SF Site. You can change this parameter at any time.
Select SUPPLEMENTAL FEEDING SITE NAME: N228
NAME: N228// <RET>
SHORT NAME: N228// <RET>
PRODUCTION FACILITY: MAIN KITCHE <RET> N//
SEPARATE SUPP FDG LABELS?: NO// <RET>
INGREDIENTS ON LOCATION LISTS?: YES// <RET>
February 2005 Nutrition and Food Service
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SE Enter/Edit Service Points [FHPRO8]
The Enter/Edit Service Points option allows you to edit the SERVICE POINT file #119.72.
Service Points are food assembly and distribution points between the Production Area and the
patient. Each Service Point has only one service type associated with it: either trayline service or
cafeteria service. This singular service type association is different from the previous definition
of a Delivery Point in Version 4.01. Delivery Points could have had both trayline and cafeteria
service associated with it. A Service Point can have only one associated service type. This
change to Service Points was made to accommodate future Food Management enhancements.
A Service Point may accommodate any number or combination of Nutrition Locations,
outpatients, or staff. A Nutrition Location is assigned to more than one Service Point to
accommodate tray and cafeteria patients. A small serving unit, which contains both a small
cafeteria style operation and a small trayline operation, is designated as two separate Service
Points or grouped into one cafeteria Service Point. The one Service Point is appropriate if the
trays are assembled off the cafeteria line. The two Service Points are better if there are separate
assembly lines for the cafeteria and trayline so the food is appropriately portioned.
A Service Point of cafeteria is also created for outpatients and staff with no Nutrition Locations
assigned. This type of service point only has “Other Meals” associated with it, instead of
inpatient Locations.
The previous service type of Dining Room (DR) is a designation made for congregate eating
areas; however, it is a characteristic of a Location rather than a Delivery Point. A DR designation
really deals with the manner of delivery rather than production requirements. This designation is
appropriate for trays assembled and delivered to a dining room setting, and passed out to patients
there, rather than in their rooms. Any Locations with Dining Room designations must have
associated trayline service points. (refer to Enter/Edit Nutrition Locations for further
explanation.)
A maximum of seven Service Points is created. More than seven displaces spacing on some
reports.
Service Point Name: The Service Point Name is up to 30 characters. Select a unique name for
each Service Point that is readily understood by the production and service staff.
Short Name: For most reports, the short name of 1-6 characters is used for identification.
Type: This field defines whether the Service Point is a trayline (T) or cafeteria (C). Enter only
the T or C as necessary. Remember, a Service Point cannot be both T and C.
Production Facility: This field indicates the Production Facility responsible for preparing the
food served by this Service Point. A Service Point is assigned only one Production Facility. If a
Service Point actually receives food from two Production Facilities, two distinct Service Points
are created to accommodate this situation.
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Additional Meals Production Diet: This field is synonymous with the Other Meals Table
created under the Production Management Program. At this prompt, a production diet is entered
along with the number of meals wanted by day of week and specific meal, breakfast, noon or
evening. There is no limit to the number of production diet that are selected. One to 1000 meals
are entered for each day and meal time. Additional meals are entered for each Service Point to
account for meals provided to outpatients, volunteers, O.D.s, etc. These meals are automatically
added for this Service Point into the designated Production Diet total on the Forecasted and/or
Actual Diet Census generated with the Meal Production Reports.
Forecast % Production Diet: This field is synonymous with the Production Diet Percentages
Table built under the Production Management Program. Data for this function is entered under
either option. This allows for meals to be forecasted for this Service Point by Production Diet
and day of the week. Once the Production Diet is entered, a number is entered for each day of the
week, which reflects this Production Diet's percentage of the actual diet census for this service
point. It is possible to enter up to 110 % to accommodate special needs.
Select SERVICE POINT NAME: T200
NAME: T200// <RET>
SHORT NAME: T200// <RET>
TYPE: TRAY LINE// <RET>
PRODUCTION FACILITY: MAIN KITCHEN// <RET>
Select ADD. MEALS PRODUCTION DIET: <RET>
Select FORECAST % PRODUCTION DIET: SELECT-REGULAR // <RET>
FORECAST % PRODUCTION DIET: SELECT-REGULAR// <RET>
SUNDAY CENSUS PERCENTAGE: 10// <RET>
MONDAY CENSUS PERCENTAGE: 10// <RET>
TUESDAY CENSUS PERCENTAGE: 10// <RET>
WEDNESDAY CENSUS PERCENTAGE: 10// <RET>
THURSDAY CENSUS PERCENTAGE: 10/ <RET> /
FRIDAY CENSUS PERCENTAGE: 10// <RET>
SATURDAY CENSUS PERCENTAGE: 10// <RET>
Select FORECAST % PRODUCTION DIET: <RET>
February 2005 Nutrition and Food Service
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SL List Production/Service/Communications Facilities
[FHPRO10]
The List Production/Service/Communications facilities option generates a profile for each
Production Facility, Service Point, Communication Office and Supplemental Feeding Site
created. Each profile includes all data entered for each field of the respective file. These listings
provide a quick reference for all data pertinent to each file.
7-Apr-05 P R O D U C T I O N F A C I L I T Y Page 1
MAIN KITCHEN
-------------------------------------------------------------------------------
Full Names on Daily Menu: YES
Print Meal Distribution: YES
Separate Production Summary Pages: YES
Separate Recipe Preparation Pages: YES
Separate Storeroom Pages: NO
Associated Tray Lines:
HOSPITAL TL
Associated Cafeterias:
CAFETERIA
NUTRITION KITCHEN
VENDING MACHINE ROOM
Associated Supplemental Fdg. Sites:
SUPPLEMENTAL FEEDINGS
7-Apr-05 P R O D U C T I O N F A C I L I T Y Page 2
TRAY LINE
-----------------------------------------------------------------------------
Full Names on Daily Menu: YES
Print Meal Distribution: YES
Separate Production Summary Pages: NO
Separate Recipe Preparation Pages: NO
Separate Storeroom Pages: YES
Associated Tray Lines:
IRM
MEAL CATERING SERVICE
Associated Supplemental Fdg. Sites:
SUPP SITE 1
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7-Apr-05 P R O D U C T I O N F A C I L I T Y Page 3
Meal
-----------------------------------------------------------------------------
Full Names on Daily Menu: YES
Print Meal Distribution: YES
Separate Production Summary Pages: YES
Separate Recipe Preparation Pages: YES
Separate Storeroom Pages: YES
Associated Supplemental Fdg. Sites:
MEAL
7-Apr-05 P R O D U C T I O N F A C I L I T Y Page 4
MEAL
-----------------------------------------------------------------------------
Full Names on Daily Menu: YES
Print Meal Distribution: YES
Separate Production Summary Pages: YES
Separate Recipe Preparation Pages: YES
Separate Storeroom Pages: YES
Associated Cafeterias:
PARK BENCH
7-Apr-05 P R O D U C T I O N F A C I L I T Y Page 5
SOYLENT GREEN (RENEWABLE FOOD)
-----------------------------------------------------------------------------
Full Names on Daily Menu: YES
Print Meal Distribution: YES
Separate Production Summary Pages: YES
Separate Recipe Preparation Pages: NO
Separate Storeroom Pages: YES
Associated Supplemental Fdg. Sites:
TACOS ARE US
7-Apr-05 S E R V I C E P O I N T Page 6
HOSPITAL TL
-----------------------------------------------------------------------------
Type of Service: Tray Line
Short Name:
Production Facility: MAIN KITCHEN
February 2005 Nutrition and Food Service
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Associated Nutrition Locations:
10E 3W
12E 5E
1A 7E
1B GOOD SLEEPIN LOCATION
3E PSY1
Production Diet %: Sun Mon Tue Wed Thu Fri Sat
CLEAR LIQUID 60.0 50.0 70.0 88.0 38.0
PUREED 20.0 29.0 88.0 03.0 56.0 11.0 20.0
CHOLESTEROL RESTRI 30.0 50.0 60.0 70.0 71.0 44.0 55.0
Not Eating 45.0 25.0
Total Sum 110.0 129.0 218.0 248.0 165.0 100.0 100.0
Additional Meals: Meal Sun Mon Tue Wed Thu Fri Sat
CHOLESTEROL RESTRICTED Brk 99 40
Noon 2 99 35
Even 10 50 50
7-Apr-05 S E R V I C E P O I N T Page 7
IRM
-----------------------------------------------------------------------------
Type of Service: Tray Line
Short Name: IRM
Production Facility: TRAY LINE
Associated Nutrition Locations:
Production Diet %: Sun Mon Tue Wed Thu Fri Sat
CALORIE CONTROLLED 12.0 12.0 12.0
Not Eating 88.0 88.0 88.0 100.0 100.0 100.0 100.0
Total Sum 100.0 100.0 100.0 100.0 100.0 100.0 100.0
Additional Meals: Meal Sun Mon Tue Wed Thu Fri Sat
REGULAR Brk 10 15 15 8 5 7
Noon 10 15 15 8 5 7
Even 10 15 15 8 5
7-Apr-05 S E R V I C E P O I N T Page 8
CAFETERIA
-----------------------------------------------------------------------------
Type of Service: Cafeteria
Short Name: CAFE
Production Facility: MAIN KITCHEN
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Associated Nutrition Locations:
12E GOOD EATS LOCATION
4E GOOD SLEEPIN LOCATION
5W PSY1
7E
Production Diet %: Sun Mon Tue Wed Thu Fri Sat
CLEAR LIQUID 10.0 10.0 10.0 10.0 10.0 10.0 10.0
Not Eating 03.0 03.0 03.0 03.0 03.0 03.0 03.0
Total Sum 100.0 100.0 100.0 100.0 100.0 100.0 100.0
Additional Meals: Meal Sun Mon Tue Wed Thu Fri Sat
CALORIE CONTROLLED Brk
Noon
Even
7-Apr-05 S E R V I C E P O I N T Page 9
NUTRITION KITCHEN
-----------------------------------------------------------------------------
Type of Service: Cafeteria
Short Name: D-KIT
Production Facility: MAIN KITCHEN
Associated Nutrition Locations:
3W
7-Apr-05 S E R V I C E P O I N T Page 10
VENDING MACHINE ROOM
-----------------------------------------------------------------------------
Type of Service: Cafeteria
Short Name: VEND
Production Facility: MAIN KITCHEN
Associated Nutrition Locations:
10E
7-Apr-05 S E R V I C E P O I N T Page 11
MEAL CATERING SERVICE
-----------------------------------------------------------------------------
Type of Service: Tray Line
Short Name: MEAL
Production Facility: TRAY LINE
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 283
Associated Nutrition Locations:
4E GOOD EATS LOCATION
5W SICU
Production Diet %: Sun Mon Tue Wed Thu Fri Sat
GOURMET SPECIAL 70.0 80.0 80.0 80.0 80.0 80.0 75.0
Not Eating 30.0 20.0 20.0 20.0 20.0 20.0 25.0
Total Sum 100.0 100.0 100.0 100.0 100.0 100.0 100.0
Additional Meals: Meal Sun Mon Tue Wed Thu Fri Sat
GOURMET SPECIAL Brk 2 3 2 3 2 3 2
Noon 2 3 2 3 2 3 2
Even 2 3 2 3 2 3 2
7-Apr-05 S E R V I C E P O I N T Page 12
PARK BENCH
-----------------------------------------------------------------------------
Type of Service: Cafeteria
Short Name: PARK
Production Facility: MEALS
Associated Nutrition Locations:
SICU
Production Diet %: Sun Mon Tue Wed Thu Fri Sat
MECHANICAL 60.0 80.0 89.0 91.0 82.0 84.0 65.0
GOURMET SPECIAL 60.0 80.0 85.0 87.0 82.0 88.0 62.0
Not Eating
Total Sum 120.0 160.0 174.0 178.0 164.0 172.0 127.0
Additional Meals: Meal Sun Mon Tue Wed Thu Fri Sat
REGULAR Brk 8 8 8 8 8 6 6
Noon 8 8 8 8 8 6 6
Even 8 8 8 8 8 6 6
GOURMET SPECIAL Brk 5 5 5 5 5 3 2
Noon 5 5 5 5 5 3 2
Even 5 5 5 5 5 3 2
7-Apr-05 C O M M U N I C A T I O N O F F I C E Page 13
COMMUNICATION OFFICE
-----------------------------------------------------------------------------
Provide Bagged Meals: YES
Breakfast Noon Evening
Meal Time: 8:15A 12:00P 6:00P
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Early Time 1: 6:30A 11:15A 5:30P
Early Time 2:
Early Time 3:
Late Time 1: 10:00A 1:30P 7:00P
Late Time 2: 2:30P
Late Time 3:
Late Alarm Begin: 10:00A 11:00A
Late Alarm End: 3:00P
Associated Nutrition Locations:
10E 5E
1A 7E
1B GOOD SLEEPIN LOCATION
3E PSY1
7-Apr-05 C O M M U N I C A T I O N O F F I C E Page 14
NORTH POLE
-----------------------------------------------------------------------------
Provide Bagged Meals: YES
Breakfast Noon Evening
Meal Time: 5:00A 11:30A 4:45P
Early Time 1: 5:00A 11:00A 4:00P
Early Time 2: 5:30A 11:30A 4:30P
Early Time 3: 6:00A 11:45A 5:00P
Late Time 1: 9:00A 1:00P 6:30P
Late Time 2: 9:30A 1:30P 7:00P
Late Time 3: 10:00A 2:00P 7:30P
Late Alarm Begin: 8:45A 1:45P 6:15P
Late Alarm End: 10:15A 2:30P 7:15P
Associated Nutrition Locations:
12E 5W
3W GOOD EATS LOCATION
4E
7-Apr-05 C O M M U N I C A T I O N O F F I C E Page 15
SCOTTVILLE
-----------------------------------------------------------------------------
Provide Bagged Meals: YES
Breakfast Noon Evening
Meal Time: 9:00A 1:00P 6:00P
Early Time 1: 8:00A 11:00A 5:00P
February 2005 Nutrition and Food Service
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Early Time 2: 11:30A
Early Time 3:
Late Time 1: 10:00A 1:30P 6:30P
Late Time 2: 10:30A 1:45P
Late Time 3: 2:00P
Late Alarm Begin: 9:30A 1:30P 6:45P
Late Alarm End: 9:35A 1:35P 6:50P
Associated Nutrition Locations:
SICU
7-Apr-05 C O M M U N I C A T I O N O F F I C E Page 16
ALLENDALE
-----------------------------------------------------------------------------
Provide Bagged Meals: NO
Breakfast Noon Evening
Meal Time: 7:00A 11:00A 5:00A
Early Time 1:
Early Time 2:
Early Time 3:
Late Time 1:
Late Time 2:
Late Time 3:
Late Alarm Begin: 7:30A 10:30A 4:00P
Late Alarm End: 11:30A 10:25A 3:45P
Associated Nutrition Locations:
7-Apr-05 S U P P L E M E N T A L F E E D I N G S I T E Page 17
SUPPLEMENTAL FEEDINGS
-----------------------------------------------------------------------------
Short Name: S FDGS
Separate Labels: YES
Items on Location Lists: NO
Production Facility: MAIN KITCHEN
Associated Nutrition Locations:
1A 5E
1B PSY1
3E
7-Apr-05 S U P P L E M E N T A L F E E D I N G S I T E Page 18
SUPP SITE 1
-----------------------------------------------------------------------------
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Short Name: SITE 1
Separate Labels: YES
Items on Location Lists: YES
Production Facility: TRAY LINE
Associated Nutrition Locations:
7E GOOD SLEEPIN LOCATION
7-Apr-05 S U P P L E M E N T A L F E E D I N G S I T E Page 19
SAMMY'S SOUP SALON
-----------------------------------------------------------------------------
Short Name: SAM'S
Separate Labels: YES
Items on Location Lists: YES
Production Facility: GRETTA'S GREASY GRITS
Associated Nutrition Locations:
10E 4E
12E 5W
3W GOOD EATS LOCATION
7-Apr-05 S U P P L E M E N T A L F E E D I N G S I T E Page 20
TACOS ARE US
-----------------------------------------------------------------------------
Short Name:
Separate Labels: YES
Items on Location Lists: YES
Production Facility: SOYLENT GREEN (RENEWABLE FOOD)
Associated Nutrition Locations:
SICU
February 2005 Nutrition and Food Service
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SP Modify Site Parameters [FHSITE]
The Modify Site Parameters option allows you to modify site parameters. All data previously
listed under this option was moved to the PRODUCTION FACILITY file. Each label printer
used for Nutrition labels is entered. The device name is entered in the facility’s DEVICE file.
The size of labels used on this device is also entered. Each device has one label size assigned.
There are four sizes available.
1.
2.
3.
4.
3-1/2 x 15/16
4 x 1-7/16
2-5/8 x 1
4 x 1-1/3
All label printers are entered in order to print labels within the Nutrition Program. There are 15
authorizer fields in the FH SITE PARAMETERS ( 119.9) file.1
Select Dietetic Facilities Option: SP Modify Site Parameters
Select LABEL PRINTERS: HPLASERJET$PRT-BIG//
LABEL PRINTERS: HPLASERJET$PRT-BIG//
SIZE OF LABELS: 2-5/8 x 1 (Laser labels - 30 labels per sheet)
// ?
Choose from:
1 3-1/2 x 15/16 (Single strip labels)
2 4 x 1-7/16 (Single strip labels)
3 2-5/8 x 1 (Laser labels - 30 labels per sheet)
4 4 x 1-1/3 (Laser labels - 14 labels per sheet)
SIZE OF LABELS: 2-5/8 x 1 (Laser labels - 30 labels per sheet)
// 2 4 x 1-7/16 (Single strip labels)
Select LABEL PRINTERS: <RET>
MULTIDIVISIONAL SITE?: NO// <RET>
OUTPATIENT MEALS DIET1: OUTPATIENT REGULAR// <RET>
OUTPATIENT MEALS DIET2: LOW CALORIE// <RET>
OUTPATIENT MEALS DIET3: CARDIAC// <RET>
OUTPATIENT MEALS DIET4: VEGETARIAN// <RET>
OUTPATIENT MEALS DIET5: MECHANICAL// <RET>
OUTPATIENT MEALS DIET6: LOW POTASSIUM// <RET>
OUTPATIENT MEALS DIET7: LOW SODIUM// <RET>
OUTPATIENT MEALS DIET8: 2GM SODIUM// <RET>
OUTPATIENT MEALS DIET9: LOW PROTEI <RET> N//
OUTPATIENT MEALS DIET10: ATKINS// <RET>
OUTPATIENT MEALS DIET11: SOFT// <RET>
OUTPATIENT MEALS DIET12: FULL LIQUID// <RET>
OUTPATIENT MEALS DIET13: 18000FLRES2ND TEST// <RET>
OUTPATIENT MEALS DIET14: CLEAR LIQUID// <RET>
OUTPATIENT MEALS DIET15: LOW CHOL/FAT// <RET>
1 FH*5.5*5 May 2007 Ten Authorizer fields were added to the FH SITE PARAMETER file (#119.9), for a total of
15 fields.
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288
AUTHORIZOR 1: NFSClinician,One// <RET>
AUTHORIZOR 2: NFSClinician,Two // <RET>
AUTHORIZOR 3: NFSClinician,Three // <RET>
AUTHORIZOR 4: NFSClinician,Four // <RET>
AUTHORIZOR 5: NFSClinician,Five // <RET>
AUTHORIZOR 6: NFSClinician,Six // <RET>
AUTHORIZOR 7: NFSClinician,Seven // <RET>
AUTHORIZOR 8: NFSClinician,Eight // <RET>
AUTHORIZOR 9: NFSClinician,Nine // <RET>
AUTHORIZOR 10: NFSClinician,Ten // <RET>
AUTHORIZOR 11: NFSClinician,Eleven // <RET>
AUTHORIZOR 12: NFSClinician,Twelve // <RET>
AUTHORIZOR 13: NFSClinician,Thirteen// <RET>
AUTHORIZOR 14: NFSClinician,Fourteen // <RET>
AUTHORIZOR 15: NFSClinician,Fiveteen // <RET>
EMPLOYEE CLASS: YES// <RET>
PAID CLASS: YES/ <RET> /
OOD CLASS: NO// <RET>
VOLUNTEER CLASS: NO//<RET>
GRATUITOUS CLASS: NO// <RET>
EMPLOYEE BREAKFAST CHARGE: 2.79// <RET>
EMPLOYEE NOON CHARGE: 0.00// <RET>
EMPLOYEE EVENING CHARGE: 4.49/ <RET> /
PAID BREAKFAST CHARGE: 3.29// <RET>
PAID NOON CHARGE: 3.99// <RET>
PAID EVENING CHARGE: 4.99// <RET>
OOD BREAKFAST CHARGE: 2.29// <RET>
OOD NOON CHARGE: 3.29// <RET>
OOD EVENING MEAL: 3.99// <RET>
VOLUNTEER BREAKFAST CHARGE: 1.99// <RET>
VOLUNTEER NOON CHARGE: 1.99// <RET>
VOLUNTEER EVENING CHARGE: 1.99// <RET><RET>
GRATUITOUS BREAKFAST CHARGE: 4. <RET> 79//
GRATUITOUS NOON CHARGE: 5.69// <RET>
GRATUITOUS EVENING CHARGE: 6.99// <RET>
WILL YOU USE TRAY TICKETS?: YES// <RET>
HEADING ON BOTTOM OF TICKET?: YES// <RET>
February 2005 Nutrition and Food Service
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WE Enter/Edit Nutrition Locations [FHPRO2]
The Enter/Edit Nutrition Locations option allows you to edit data in the NUTRITION
LOCATION file (#119.72). This file uses the Medical Administrative Service's LOCATION file
#42, and allows stations to aggregate the MAS Locations into Nutrition Locations.
The Enter/Edit Nutrition Locations [FHPRO2] option is used to set up Room-Beds for
Outpatient Locations. Once Room-Beds are set up for outpatient locations, the Recurring,
Special, and Guest meal order options are used to select a Room-Bed when ordering outpatient
meals. The outpatient Room-Bed displays on Tray Tickets and Diet Cards, as well as in other
reports and options.
This aggregation accommodates the way in which Nutrition and Food Service wants to deliver
services rather than the previous constraints of the MAS designations.
• A Nutrition Location is named as the MAS Location, or a new name familiar to Nutrition and
Food Service, which includes one or more MAS Locations.
• Many site parameters that universally apply to all Locations and Delivery Points, are
individually assigned to a Nutrition Location. This provides each station with greater
flexibility in setting parameters for Diet Order Entry (DOE), such as default admission diets,
no order labels, print order, and tray, cafeteria and dining room designations, as well as
Clinical Location assignment and Tickler rules.
• At some facilities, two or more dietitians are assigned to specific sections of one MAS
Location. This allows for each one to have a separate Nutrition Location from which consults
and bulletins are automatically generated.
• The Clinician field is a multiple field, which allows you to assign multiple clinicians to each
nutrition location. Each assigned clinician receives the consult, diet, and tubefeeding
bulletins.
You can change all parameters in the NUTRITION LOCATION file at any time. This file uses
data from many other Nutrition Files: SERVICE POINT, COMMUNICATION OFFICE,
SUPPLEMENTAL FEEDING SITE, DIETS, and other VistA files. Any changes to any of these
files impact and automatically change the NUTRITION LOCATION file.
FILE (#) POINTER (#) FILE
POINTER FIELD TYPE POINTER FIELD FILE POINTED TO
-----------------------------------------------------------------------------
---------------------
NUTRITION PERSON (#115.01) | |
ADMISSION: LAST LABEL * (N )-> | 119.6 NUTRITION LOCATION
ADMISSION:NUTRITION LOCATION (N C )->| CLINICIAN |-> NEW PERSON
NUTRITION:NUTRITION WA* (N )-> | TRAY SERVICE P* |-> SERVICE POINT
| CAFETERIA SERV* |-> SERVICE POINT
| COMMUNICATION * |-> COMMUNICATION *
| SUPP. FDG. SITE |-> SUPPLEMENTAL F*
| DEFAULT ADMISS* |-> DIETS
| m BULK N:BULK N* |-> SUPPLEMENTAL F*
| m ROOM-B:ROOM-B* |-> ROOM-BED
| m ASSOCI:ASSOCI* |-> LOCATION LOCATION
---------------------
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The NUTRITION LOCATION file (#119.6) has fields for the maximum number of days for
ordering outpatient meals ahead of time, the number of days to review the Outpatient Meals Print
Meal Plan Expiration List, non-VA facility designation, and inpatient or outpatient location
designation.. Do not delete entries in this file if they are no longer in use, just inactivate them.
Note: When you select this option, a list of rooms/beds or MAS Locations may
display with a statement that the rooms/beds are not assigned to a Nutrition
Location. This helps during installation of the software or whenever MAS
adds locations or rooms/beds. The message is a reminder that you must
assign these areas to Nutrition Locations, in order to service patients
admitted to these MAS designations.
Nutrition Locations Name: Nutrition Locations may be named the same as MAS Locations or
may be given a distinct Nutrition name. It may be 1-30 characters in length and may be changed
at any time.
Clinician(s):1 This multiple field allows you to assign multiple clinicians to each nutrition
location. All nutrition consults and/or mailman notifications for special diets and tubefeedings
are routed electronically to each assigned clinician. The consult, diet, and tubefeeding bulletins
can be sent to more than one dietitian on a unit.
Room-Bed:2 The Enter/Edit Nutrition Locations [FHPRO2] option must be used to set up
Room-Beds for Outpatient Locations. Once Room-Beds are set up for outpatient locations, then
the Recurring, Special, and Guest meal order options can be used to select a Room-Bed when
ordering outpatient meals. The outpatient Room-Bed will then be displayed on Tray Tickets and
Diet Cards as well as other reports and display options. All rooms and beds to be assigned to this
Nutrition Location must be entered in this field. Only active beds as listed in File (#405.4)
(MAS) can be entered.
Caution: Rooms and beds may have identical names. Make sure the correct
MAS-LOCATION-ROOM-BED is associated with the correct Nutrition
Location.
Associated MAS Location: This field represents the default MAS Location or Locations
associated with this Nutrition Location. Any patient admitted without a room-bed designation to
any MAS Location entered in this field is automatically assigned to this Nutrition Location.
Also, for forecasting purposes in the Food Management Program, the census for this MAS
Location is used in calculating the forecasted census for this Nutrition Location. This field
allows for multiple entries, however, each entry must be an active Location within the MAS
LOCATION file.
1 Patch FH*5.5*8 September 2007 Changed the Clinician field to Clinician(s) in the Enter/Edit Nutrition Locations
option.
2 Patch FH*5.5*5 May 2007 Modified the Enter/Edit Nutrition Locations [FHPRO2] option to set up Room-Beds
for Outpatient Locations, allowing the outpatient Room-Bed to display on Tray Tickets and Diet Cards, as well as in
other reports and options.
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 291
Tray Service Point: This field uses data from the SERVICE POINT file. Only a Service Point
with a trayline designation is entered. It indicates that tray service is available to this Location
and is provided by this Service Point. This field must have a designated trayline Service Point if
Dining Room service is also to be provided to this location.
Tray Forecast %: This field functions in the forecasting process of Food Production
Management. Complete this field only if you are also assigning a Cafeteria Service Point to this
Location and the facility uses the Forecasting Program. Enter a number 0-120, with no decimals.
This figure indicates the percentage of patients from this Location who usually receive tray
service. If no value is entered, 100% or all patients are tray service.
Cafeteria Service Point: Only Cafeteria Service Point names from the SERVICE POINT file
are entered in this field. An entry indicates cafeteria service is available to this location and is
provided by this Service Point. If a name is entered, the Location user is asked at the time of Diet
Order Entry whether the patient is to receive Tray Service (T) or is to go to a Cafeteria (C).
Cafeteria Forecast %: This field should only be completed if the forecasting process is to be
utilized in the Food Production Program. A figure between 0 and 120, no decimals, may be
entered to reflect the usual percentage of the patients on this Location who would eat in the
Cafeteria. If no figure is entered, 100% of the patients are eating in the Cafeteria.
Note: If you enter a Tray Service Point and a Cafeteria Service Point, if you fail
to enter any figures under the Forecast % fields, and you run the Forecast
Census for Production, you end up with 200% of the census for this
Location. The program assumes all patients are eating in both places.
Dining Room Tray Service: A YES in this field allows for a congregate eating area designation
(Dining Room) for this Location. A Tray Service Point is also entered for the location, as all
Dining Room patients actually receive trays from a trayline. A YES entry results in a prompt to
the Location user at time of diet order entry, as to whether the patient is a Tray (T) or Dining
Room (D) patient. The diet card label also reflects a D designation for appropriate delivery to the
Dining Room.
Communication Office: Enter the name of the Communication Office from the
COMMUNICATION OFFICE file, which is responsible for processing all Diet Order Entry
(DOE) data for this Location at this prompt.
Supplemental Feeding Site: At this field, select the Supplemental Feeding Site, which is
responsible for preparing and distributing supplements for this Location.
Print Order: The number entered in this field is used to sort the Locations for printing the
various DOE reports: Diet Activity, Tubefeeding, Supplemental Feeding, NPO List, etc. A
number between 1 and 99 may be entered, with 1 printing first and 99 last. This print order
applies to this Location on all reports. Only one print order can be assigned to each Location.
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Default Admission Diet: This parameter is set for each Nutrition Location. It directly affects
operations and depends upon the DOE and clinical policies. This field may be null, generating no
diet order, or contain a diet from the DIETS file. If a diet is entered, the program automatically
orders that diet for every new admission to this location as soon as the patient is admitted by
MAS.
The effect on operations may vary significantly. For example, it may cause a reduction in late
supper trays because patients are served, because of an automatic diet order. On the other hand, it
may generate additional trays for patients who have not yet reached the Location. In addition, it
may also cause a problem on same-day surgery locations where patients are normally admitted
NPO. Evaluate the use of this parameter carefully for each Nutrition Location. If you use
this field for this Location, enter a diet name from the DIETS file.
No Order Diet on Admission: This field controls the generation of a No Order label for all
patients at time of admission to this Location. This field is functional only if No default
admission diet is entered and if a YES is entered at this prompt. A label is generated when Diet
Activity is run if no diet order is entered. A NO at this prompt simply prohibits the generation of
a No Order label. Regardless of the data entered in this field, No Order displays on the Patient
Profile and Location Diet Order for new admissions to this location without diet orders.
Bulk Location Feeding: This prompt allows for the ordering of bulk Location feedings for this
Nutrition Location. Only bulk feedings already created in the SUPPLEMENTAL FEEDINGS
file is entered. Once the name is entered, a quantity prompt displays. Multiple entries are
possible.
Note: The next eight fields are clinical parameters that are part of the DIETITIAN
TICKLER FILE. They allow each station to set the guidelines for the
Tickler rules for each Nutrition Location. By setting the rules at the
Location level, the clinical applications are more appropriate for the type of
patients you review.
# Days to Review NPO: For this field, enter a number from 1 to 7 to represent the number of
days following an NPO order that the patient's name will display on the CLINICAL TICKLER
FILE for review. When setting the days, remember the first day of an NPO is whenever it goes
into effect, that is, it could be at 12:01 a.m. or 11:58 p.m. In the first case, it represents a whole
day. In the second example, the patient may only be NPO for the two minutes left in that day.
Review the facility's practices for routine entering of NPOs and determine which timeframe, 1-
7 days, is best for triggering the NPO review.
# Days to Review Tubefeedings: Enter the number of days, from 1 to 30, which represents
when the patient should display on the DIETITIAN TICKLER FILE for tubefeeding order
review. This field is meant primarily to track stable, long term tube fed patients.
New or acute tube fed patients, usually have frequent product, strength or volume changes. Each
change triggers the clock to reset for this Tickler rule. Thus, patients with frequent changes
usually do not display on a Tickler report. Clinicians are alerted via MailMan bulletins each time
February 2005 Nutrition and Food Service
Manager/ADPAC Guide V5.5 293
a tubefeeding changes for acute care patients. Thus, their care can be tracked through MailMan
rather than the TICKLER FILE.
# Days to Review Supplemental Feedings: Enter the number of days after which you want to
review a patient's supplemental feeding order. The patient's name displays on the DIETITIAN
TICKLER FILE for supplemental review after the designated timeframe.
# Days for Status After Admission: Enter the number of days following admission after which
a Nutritional Status should be entered into the computer. This alerts the clinician that a patient
was admitted for the designated number of days and does not have a Nutritional Status entered
into the computer.
# Days To Review Status I: Enter the number of days after a Status Level I is assigned for the
clinician to review the patient's status on this Location. The TICKLER FILE displays notice of
need to review patient at Status Level I. The clock is reset every time a new status is entered.
# Days To Review Status II: Enter the number of days after a Status Level II is entered for the
clinician to review the patient's status on this Location. The TICKLER FILE displays notice of
need to review patient at Status Level II. The clock is reset every time a new status is entered.
# Days To Review Status III: Enter the number of days after a Status Level III is entered for
the clinician to review the patient's status on this Location. The TICKLER FILE displays notice
of need to review patient at Status Level III. The clock is reset every time a new status is entered.
# Days To Review Status IV: Enter the number of days after a Status Level IV is entered for
the clinician to review the patient's status on this Location. The TICKLER FILE displays notice
of need to review patient at Status Level IV. The clock is reset every time a new status is entered.
Select OPTION NAME: WE Enter/Edit Nutrition Locations
Select WARD or OUTPATIENT Location: Outpatient Location
Select NUTRITION LOCATION NAME: RADIOLOGY
NAME: RADIOLOGY// <RET>
Select CLINICIAN(S): CLINICIAN1,FH
Select ROOM-BED: MICU-NAN// <RET>
ROOM-BED: MICU-NAN// <RET>
DELIVERY ORDER: <RET>
Select ROOM-BED: <RET>
Select ASSOCIATED HOSPITAL LOCATION: OUTPATIENT RADIOLOGY// <RET>
TRAY SERVICE POINT: <RET>
CAFETERIA SERVICE POINT: REMOTE CAFETERIA// <RET>
CAFETERIA FORECAST %: 100// <RET>
DINING ROOM TRAY SERVICE?: NO// <RET>
COMMUNICATION OFFICE: WASH COMM OFFICE//
SUPP. FDG. SITE: SUPPLEMENTAL FEEDINGS//
MAX # OF DAYS: 60// <RET>
NUMBER OF DAYS FOR REVIEW: 21// <RET>
NON-VA FACILITY?: No// <RET>
INPATIENT/OUTPATIENT: Outpatient// <RET>
PRINT ORDER: 3// <RET>
Select BULK NOURISHMENTS: PIE// <RET>
BULK NOURISHMENTS: PIE// <RET>
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294
QUANTITY: 10// <RET>
Select BULK NOURISHMEN <RET> TS:
# DAYS TO REVIEW NPO: <RET>
# DAYS TO REVIEW TF: <RET>
# DAYS TO REVIEW SF: <RET>
# DAYS FOR STATUS AFTER ADMIT: <RET>
# DAYS TO REVIEW STATUS I: <RET>
# DAYS TO REVIEW STATUS II: <RET>
# DAYS TO REVIEW STATUS III: <RET>
# DAYS TO REVIEW STATUS IV:
CAFETERIA ON TRAY TICKET: YES// <RET>
INACTIVE?: <RET>
ALERT BMI: <RET>
ALERT TUBEFEEDING: <RET>
ALERT HYPERALS: <RET>
ALERT ALBUMIN: YES// <RET>
ALERT NPO+CLRLIQ: YES// <RET>
Select ALSO SEND ALERTS TO: <RET>
Select OPTION NAME: FHOMSR Request a Meal
Select Patient (Name or SSN): PATIENT1,FH
Correct? Y// <RET> ES
Select Outpatient Ordering Location: RADIOLOGY
Select Outpatient Room-Bed: ??
Choose from:
MICU-NAN MEDICAL INTENSICE CARE
WARD(S): MICU
Select Outpatient Room-Bed: MICU-NAN
Select DIET NAME: OUTPATIENT REGULAR// <RET>
Select Meal: Noon
Is this correct?: Y// Y
Outpatient Locations
Outpatient locations are also set up in the NUTRITION LOCATION file (#119.6) (formerly the
DIETETIC WARD file).
To set the outpatient locations, use the Enter/Edit Nutrition Locations option.
Select Dietetics Management Option: Dietetic Facilities. 1.
2.
3.
CE Enter/Edit Communication Offices
FE Enter/Edit Production Facilities
NE Enter/Edit Supplemental Fdg. Sites
SE Enter/Edit Service Points
SL List Production/Service/Communication Facilities
SP Modify Site Parameters
WE Enter/Edit Nutrition Locations
WL List Nutrition Locations
Select Dietetic Facilities Option: Enter/Edit Nutrition Locations by entering WE.
Select WARD or OUTPATIENT for the type of location to create.
WARD or OUTPATIENT LOCATION:OUTPATIENT
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4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Enter the name of the Nutrition Location, a name to use for Nutrition and Food Service
purposes.
Select Dietetic Facilities Option: WE Enter/Edit Nutrition Locations
Select WARD or OUTPATIENT Location: Outpatient Location
Select NUTRITION LOCATION NAME: SBK TESTING LOCATION
Are you adding ‘SBK TESTING LOCATION’ as
A new NUTRITION LOCATION (the 34TH)? No//
Enter YES.
NUTRITION LOCATION NAME: SBK TESTING LOCATION Replace
Optional: Enter an associated Hospital Location from file #44. It is not required to link every
Nutrition Location to an associated Hospital Location. However, for VA-inpatient and VA-
outpatient locations, an associated Hospital Location is needed. You can associate multiple
Hospital Locations with a Nutrition Location.
ASSOCIATED HOSPITAL LOCATION:
Enter YES.
Enter the Tray Service Point. Type ?? to view a list of service points from which to choose.
If this field is populated, the next field displays.
TRAY FORECAST %:
TRAY FORECAST %. This is the percentage of patients on the ward typically
receiving tray service.
Enter the Cafeteria Service Point. Type ?? to view a list of service points from which to
choose. If this field is populated, the next field displays.
CAFETERIA FORECAST %:
Enter the Dining Room Tray Service. Enter YES or NO. Does the location use dining room
tray service? If this field is set to YES, the next field displays.
DINING ROOM FORECAST %:
Enter the Communication Office: Enter the Communication Office to link this location to, or
enter ?? to view a list of Communication Offices.
Enter the Max # of Days.
Note: This field is optional. If used, it sets to the maximum number of days
ahead, to order a recurring meal plan. If this field is set to 365, when
ordering a recurring meal, it cannot be ordered beyond one year from the
ordering date. If the field is NULL, the default, 999 days is accepted. This
field is checked when entering the FROM/TO dates in the Order/Edit
Outpatient Meals option.
Enter the Number of Days for Review.
Note: Use this field for the Outpatient Meals Print Meal Plan Expiration List
option. Set it to the number of days used for review by the Max # of Days
option.
Example
If this field is set to 7, when the Print Meal Plan Expiration List option is
run, it checks for recurring meal plans that expire within the next 7 days.
Enter the Non-VA Facility. Choose from YES (Y) or NO (N).
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Note: This is an optional YES/NO field to use when setting up new outpatient
locations. If the field is set to YES, the Order/Edit Recurring Meal option
uses this flag to allow selection of up to 5 diets from any diet in the DIETS
(#111) file. If the field is blank or set to NO, the Order/Edit option only
allows selection of 1 diet from the 5 allowable diets set up in the site
parameters.
Enter the Inpatient/Outpatient. Enter O for Outpatient Locations.
Enter the Print Order. Enter a numeric for the print order value.
15.
16.
17. Select Bulk Nourishments.
TThe following fields are optional.
# DAYS TO REVIEW NPO:
# DAYS TO REVIEW TF:
# DAYS TO REVIEW SF:
# DAYS FOR STATUS AFTER ADMIT:
# DAYS TO REVIEW STATUS I:
# DAYS TO REVIEW STATUS II:
# DAYS TO REVIEW STATUS III:
# DAYS TO REVIEW STATUS IV:
CAFETERIA ON TRAY TICKET:
INACTIVE?:
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WL List Nutrition Locations [FHPRO6]
The List Nutrition Locations option allows for the printing of all or individual Nutrition Location
profiles. Each profile lists all the data associated with the designated location as entered in the
previous option. All data is readily identified. The percentage entered under the Forecast % Field
displays next to the Tray Assembly or Cafeteria designation in parenthesis.
The Also Send Alert To column allows you to list the names of additional clinicians assigned to
the Nutrition Location.1
Select DEVICE: HOME// <RET> Enter printer device OR
<RET>.
NUTRITION LOCATION ASSIGNMENTS OCT 3,2006 10:41 PAGE 1
NAME CLINICIAN
ALSO SEND ALERTS TO
-----------------------------------------------------------------------------
1AS NFSclinician,one
214-2 DOM NFSclinician,two
217-2 DOM NFSclinician,three
2AS NFSclinician,five
NSFclinician,A
NFSclinician,B
2ASM NFSclinician,six
3AS NFSclinician,seven
4AS NFSclinician,eight
5NM NFSclinician,five
5NP NFSclinician,seven
6AS NFSclinician,ten
DIALYSIS NFSclinician,two
DIGESTIVE HEALTH CLINIC NFSclinician,four
DOM NFSclinician,three
HEMATOLOGY NFSclinician,two
HOPTEL MAXIMUM LENGTH NFSclinician,one
MEALS ON WHEELS NFSclinician,C
MICU NFSclinician,B
NFSclinician,C
NEW CLINIC NFSclinician,seven
NHCU NFSclinician,four
PROSTHETICS CLINIC NFSclinician,five
RADIOLOGY NFSclinician,three
SICU NFSclinician,eight
SOLDIER'S HOME NFSclinician,ten
NFSclinician,five
1 Patch FH*5.5*4 November 2006 Added the Also Send Alert To column to list the names of additional clinicians.
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OM Outpatient Meals [FHMGROM]
SM Special Meals Menu… [FHOMSMGR]
RM Recurring Meals Menu… [FHOMRMGR]
GM Guest Meals Menu… [FHOMGMGR]
The Outpatient Meals menus and options are accessible from the Dietetic Management Menu
[FHMGR]. The processes are automated and replace the manual processes for ordering
individual special meals, recurring meals for VA patients, non VA facility patients and guest
meals for individuals for outpatient services.
Implementation for Outpatient Meals1
Site Parameters
Some site parameters need to be set up to allow Outpatient Meals to function properly.
Outpatient locations need to be set up in the NUTRITION LOCATION file (#119.6) (formerly
the Dietetic Ward file).
Note: Type ?? in any field for more details or a list of available choices.
Example
OUTPATIENT MEALS DIET1: ?? displays a list of all the available Diets
from which to select.
To set the system site parameters, use the Modify Site Parameters option.
1.
2.
3.
4.
5.
Select the Dietetics Management Option: System Management.
DF Create Dietetic File entry for all Inpatients
DL Update Patient Dietetic Location
FP Check File Pointers
PD Purge Dietetic Data
RD Recode Diets for all Inpatients
RI Check Integrity of Routines
SP Modify Site Parameters
Select the System Management Option: Modify Site Parameters by entering SP.
Select a printer for printing labels.
Select LABEL PRINTERS: HPLASERJET6-LABEL//
LABEL PRINTERS: HPLASERJET6-LABEL//
SIZE OF LABELS: 2-5/8 x 1 (Laser labels - 30 labels per sheet)//
Indicate whether it is a multidivisional site. The default is NO.
MULTIDIVISIONAL SITE?: NO//
Enter a diet from the DIETS file (#111) for each of the fifteen fields that follow. You can
enter up to 15 diets only; one in each field. Enter the diet name or enter ?? for a list of diets
from which to chose. These are the only outpatient diets that are selectable for VA-
outpatient locations with OUTPATIENT MEALS DIET1 as the default outpatient diet. Non-
VA outpatient locations are able to order any diet from the DIETS file.
1 FH*5.5*2 January 2006 Added the Implementation for Outpatient Meals section to the ADPAC Guide.
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• OUTPATIENT MEALS DIET1:
• OUTPATIENT MEALS DIET2:
• OUTPATIENT MEALS DIET3:
• OUTPATIENT MEALS DIET4:
• OUTPATIENT MEALS DIET5:
• Through Outpatient Meals Diet15
6.
7.
8.
9.
Enter clinicians who can authorize special meals. You can enter up to 15; one user in each
field. Enter a name or enter ?? for a list of names from the NEW PERSON file (#200).
AUTHORIZER 1:
AUTHORIZER 2:
AUTHORIZER 3:
AUTHORIZER 4:
AUTHORIZER 5:
AUTHORIZER 6:
AUTHORIZER 7:
AUTHORIZER 8:
AUTHORIZER 9:
AUTHORIZER 10:
AUTHORIZER 11:
AUTHORIZER 12:
AUTHORIZER 13:
AUTHORIZER 14:
AUTHORIZER 15:
Enter YES or NO at the class type field, if you serve these types of meals at your facility.
EMPLOYEE CLASS:
PAID CLASS:
OOD CLASS:
VOLUNTEER CLASS:
GRATUITOUS CLASS:
Enter a dollar amount for each class type of meals you serve at your facility. If you do not
serve a particular type of meal, leave that charge-related field blank.
EMPLOYEE BREAKFAST CHARGE:
EMPLOYEE NOON CHARGE:
EMPLOYEE EVENING CHARGE:
PAID BREAKFAST CHARGE:
PAID NOON CHARGE:
PAID EVENING CHARGE:
OOD BREAKFAST CHARGE:
OOD NOON CHARGE:
OOD EVENING MEAL:
VOLUNTEER BREAKFAST CHARGE:
VOLUNTEER NOON CHARGE:
VOLUNTEER EVENING CHARGE:
GRATUITOUS BREAKFAST CHARGE:
GRATUITOUS NOON CHARGE:
GRATUITOUS EVENING CHARGE:
Enter YES or NO to indicate a tray ticket and if there is a heading on the bottom of the
ticket. The default is YES.
WILL YOU USE TRAY TICKETS?: YES//
HEADING ON BOTTOM OF TICKET?: YES//
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FH SITE PARAMETERS File (#119.9)
Authorized Personnel: This field is a multiple and holds as many individuals a facility specifies
to receive “Authorization Alerts” from unauthorized users, who request a special meal and need
authorization.
Guest Meal Classification: Sites can customize the parameters to include which type of guest
meals they serve at their facility. For each class-type presented, set the field to YES or NO.
• Employee
• Paid
• OOD
• Volunteer
• Gratuitous
Charge: A dollar amount is associated with each meal time for each Guest Meal Classification.
• Breakfast Charge
• Noon Charge
• Evening Charge
Diet Selection (s): A site can designate up to 15 outpatient diets to be selectable for ordering
outpatient meals.1 These are the 15 most common outpatient meals served at the site, selected
from the DIETS file (#111).
The Outpatient Meals Diet1 field is the default outpatient meal diet. The fields Outpatient Meals
Diet2 through Outpatient Meals Diet15 are deleted if the Outpatient Meals Diet1 field is deleted.
You cannot enter data for the 2-15 Diet fields, if there is no data in the Outpatient Meals Diet1
field. Outpatient Meals Diets are edited in the FH SITE PARAMETERS file (#119.9).
• Outpatient Meals Diet1
• Outpatient Meals Diet2
• Outpatient Meals Diet3
• Outpatient Meals Diet4
• Outpatient Meals Diet5
• Through Outpatient Meals Diet15
These 15 diets are the only diets selectable for VA outpatient nutrition locations; for Non-VA
nutrition locations, select from any diet in the DIETS File.
1 Patch FH*5.5*2 May 2007 Added ten Outpatient Meals Diets to select from the Diets file #111.
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NUTRITION PERSON File (#115)
The NUTRITION PERSON file is a file that includes several fields, which assist in defining
information to accommodate the outpatient meal menus, options and reports.
The NUTRITION PERSON file (#115) contains the following sub-files.
• RECURRING MEALS
• SPECIAL MEALS
• GUEST MEALS
The following fields are stored in the sub-fields:
• NUMBER
• DIET 1 – DIET 5
• MEAL
• BAGGED MEAL
• ADDITIONAL ORDERS
• TUBEFEEDING ORDERS
Name: The field is a free text field and stores either "P" followed by a pointer value to File (#2)
or "N" followed by a pointer value to File (#200).
Example
The field stores P27 for IEN #27 in File (#2) or this field stores N1866 for IEN #1866 in File
(#200).
Patient: This field contains a pointer to the PATIENT file (#2), if the Nutrition Person is a
patient.
New Person: This field contains a pointer to the NEW PERSON file (#200), if the Nutrition
Person is not a patient.
Outpatient Location: This field is a pointer to the NUTRITION LOCATION file (# 119.6) to
determine the person’s location.
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SM Special Meals Menu [FHOMSMGR]
RO Request a Meal FHOMSR]
AM Authorize a Meal [FHOMSA]
PM Print Meal Voucher [FHOMSP]
CM Cancel a Meal [FHOMSC]
MS Meal Status Report [FHOMSS]
Special Meals Menu allows access to all special meals options within the outpatient meals menu.
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RO Request a Meal [FHOMSR]
The Request a Meal option allows you to prompt a patient’s name based on a search in the
PATIENT file (#2). If you hold the necessary Security Key, the device prompt displays and a
ticket prints with the defined default diet from the FH SITE PARAMETER file (#119.9). If you
do not want the default diet, select a diet from a pull down list of diets specified in the FH SITE
PARAMETER file (#119.9). If you do not hold the Security Key, the request is sent to a pre-
defined list of people for approval. Once approved, an alert notifies you that a ticket is printed.
When a special meal request is made, the system checks the meal window time for that selected
meal, and if necessary, prompts for a late tray.
Example
A breakfast meal is selected and it is within the breakfast meal window times, you are asked
about ordering a late tray for that date. If it is past the breakfast window times, a message
displays stating that the meal window time has passed.
Special Meal Status: This field stores the status of the special meal request. The allowable
statuses are Authorize, Deny, Cancel, and Pending.
Special OE/RR: This field contains the number of the special meal.
Date/Time Special Meal Ordered: This field stores the date/time the special meal was
requested.
Special Meal Location: This field stores the location for the special meal requested. This is a
pointer to the NUTRITION LOCATION file (#119.6).
Special Meal Diet: This field stores the diet for the special meal requested. This is a pointer to
the DIETS file (#111).
Special Meal Requestor: This field stores the name of the person who requested the special
meal. This is a pointer to the NEW PERSON file (#200).
Special Meal Authorizer: This field stores the name of the person who authorized the special
meal. This is a pointer to the NEW PERSON file (#200).
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RM Recurring Meals Menu [FHOMRMGR]
OD Order/Edit Outpatient Meals [FHOMRO]
EL Early/Late Tray [FHOMRE]
RO Review Outpatient Meal [FHOMRR]
PP Patient Profile [FHORD9]
CM Cancel Outpatient Meal [FHOMRC]
AO Additional Orders [FHOMRA]
TF Tubefeeding [FHOMRT]
PT Recurring Meal Plan Expiration List [FHOMRP]
RM Recurring Meals List by Location [FHOMRL]
IP Outpatient Isolation/Precaution [FHOMIP]
CA Cancel Additional Order [FHOMRAC]
CE Cancel Early/Late Tray [FHOMREC]
CT Cancel Tubefeeding FHOMRTC]
Recurring Meal Menu allows access to all recurring meals options within the outpatient meals
menu.
Max # of Days a Meal Plan can be Scheduled: This field is optional. If used, it sets the
maximum number of days ahead a recurring meal plan can be ordered; that is, if this field is set
to 365, when ordering a recurring meal, it cannot be ordered past one year from the ordering
date. If the field is NULL, the default 999 days is accepted. This field checks the FROM/TO
dates in the Order/Edit Outpatient Meals option.
Number of Days for Review before Meal Plan Expires: This field is used for the Print Meal
Plan Expiration option in the Recurring Meals Menu to list all patients whose meal plan is
expiring within the predetermined number of days by each hospital facility.
Recurring Meal Plan Expiration List: This report is generated by the clinic clerks for a list of
patients for a specific location. Use the PT synonym to print a list of all patients whose meal plan
is expiring within a specified number of days, as defined in the Nutrition Location file (#119.6).
Non VA Facility: The field is set to ‘YES’ or ‘NO’ and is utilized if a facility is servicing Non-
VA Facilities for meals. If the field is set to "Yes", the Order/Edit Outpatient Meals option uses
this flag to allow selection of up to 5 diets from the DIETS file (#111). If the field is set to "NO",
the Order/Edit Outpatient Meals option only allows the selection of one diet from the 5 allowable
OUTPATIENT MEALS DIETS defined in the site parameters.
Inpatient/Outpatient: This field is a set of codes ( I – Inpatient; O – Outpatient) that serve as a
flag to identify, if a location is an inpatient or an outpatient location.
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GM Guest Meals Menu [FHOMGMGR]
GM Request a Meal FHOMSR]
PT Print Guest Meal List [FHOMGP]
CA Cancel a Guest Meal [FHOMGC]
Guest Meals Menu allows access to all guest meals options within the outpatient meals menu.
Guest Meal Date/Time: This field stores the date/time that the guest meal was requested.
Guest Meal Classification: This field stores the classification for the guest meal requested.
There are five different classifications for guest meals: Employee, Gratuitous, OOD, Paid, and
Volunteer.
Guest Meal: This field stores the specific meal (breakfast, noon, or evening) for which the guest
meal was requested.
Guest Meals Report: This report summarizes by Date, Location, Classification, and Number of
Meals served by Meal by Classification and cost for each.
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SM System Management [FHSYSM]
DF Create Nutrition File entry for all Inpatients [FHX4]
DL Update Patient Nutrition Location [FHX5]
FP Check File Pointers [FHX3]
PD Purge Nutrition Data [FHPURGE]
RD Recode Diets for all Inpatients [FHX2]
RI Check Integrity of Routines [FHX1]
SP Modify Site Parameters (See Nutrition Facilities)
System Management allows you to check file pointers and routine integrity, purge nutrition data,
recode information, and modify site parameters.
Managing the System
There are several activities which recur infrequently, but which the Nutrition ADP Coordinator is
able to accomplish without disturbing the IRM staff. The System Management section contains a
number of these activities. Use the options carefully because they sometimes alter the data for all
patients, as well as take considerable ADP resources. Some of these options take 10-30 minutes
to run to completion. Run these options during hours of light demand on the CPU.
Two of the options, Check File Pointers (FP) and Check Integrity of Routines (RI), do not alter
anything, but checks if the database and the routines (or programs) are intact. The other three
options allow you to make changes to the database.
• Purge Nutrition Data (PD) eliminates data older than 400 days.
• Create Nutrition File entry for all Inpatients (DF) creates file entries when the link from
MAS is down and patients are admitted without creating the required file entries.
• Recode Diets for all Inpatients (RD) is designed to recode all existing inpatients when
changes are made to the PRODUCTION DIET file.
Running Routines
DF Create Nutrition File entry for all Inpatients: Use when you cannot find some known
inpatients in the Nutrition system.
FP Check File Pointers: Use whenever you are experiencing undefined errors and especially if
you cleaned up files by deleting entries.
PD Purge Nutrition Data: You can run once a year to regain disk space by deleting very old
data.
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RD Recode Diets for all Inpatients: Run whenever the production-diet tally order is modified
or a new production diet is added, and you want the new method of tallying to be effective for
existing inpatients.
FI Check Integrity of Routines: Used by ADP staff to ascertain which routines are modified.
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DF Create Nutrition File entry for all Inpatients [FHX4]
The Create Nutrition File entry for all Inpatients option checks to see that all inpatients have a
corresponding NUTRITION PERSON file entry and, if not, creates one. Any default admission
diet is also ordered.
Only run this option when you cannot select some known inpatients for Nutrition orders. Often
the entries are created "on the fly" and the system discovers that some inpatients do not have file
entries. Running this option is more efficient when a number of inpatients do not have file
entries. The cause of this is usually the result of disabled links between the MAS database and
the Nutrition database or intermittent functioning.
Selecting the option performs the action. No additional input is required.
Create Nutrition File entry for all Inpatients
... done.
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DL Update Patient Nutrition Location [FHX5]
The Update Patient Nutrition Location option allows you to update the Nutrition locations for
inpatients. This inserts the proper location into the NUTRITION PERSON file for the
appropriate admission.
Note: During installation, the Nutrition locations for inpatients are updated and
this option updates them again.
Update the Patient Nutrition Location? N// Y
....Done
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FP Check File Pointers [FHX3]
The Check File Pointers option is used to ensure that file entries are pointed to/used by other
fields.
Example
When the RECIPE file asks for equipment used in preparing a recipe, it does not store the
name of the equipment. Rather, if the piece of equipment is the 11th entry in the
EQUIPMENT file, the RECIPE file knows that EQUIPMENT #11 is used. If you edited the
EQUIPMENT file and removed item 11, the RECIPE file has no idea which piece of
equipment was originally referred to. This can cause undefined errors and for this reason,
entries are normally inactivated rather than deleted.
This option checks whether or not an entry was deleted, but is still pointed to by other files.
Verify Inpatient Data: You can select whether or not file pointers are checked for the entire
NUTRITION PERSON file, only inpatients, or no patients at all. The NUTRITION PERSON
file contains a number of pointers to diets, supplemental feedings, supplemental feeding menus,
isolation types, etc. You should probably check only inpatients. All other files are checked
completely.
Type A, I, or N.
• A – all admitted to the hospital
• I – current inpatient only
• N – non-patient files only
Verify Patient data (ALL, INPATIENTS, NONE): I
Select LIST Printer: HOME// (Printer)
VERIFICATION OF NUTRITION POINTER STRUCTURES
Verifying file 111 - Diets
Verifying file 112.6 - User Menu
Verifying file 113 - Ingredients
Vendor 3 missing from Ingredient 2016 - CAKE, COFFEE.....
If any entries indicate something is missing, correct them by editing the file. In the example, the
ingredient CAKE, COFFEE points to Vendor 3. There is no way of knowing who that was,
because the entry in the FH VENDOR file (#113.2) is missing. Edit the Vendor field in the
INGREDIENT file (# 113) by using the Enter/Edit Ingredients option in the Ingredient
Management menu and enter an existing vendor.
Note: The default name for Vendor is 3. When the vendor name is not found, its
internal number is used. Ignore this and select a new vendor name.
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PD Purge Nutrition Data [FHPURGE]
The Purge Nutrition Data option purges old Nutrition data. It completely deletes the data and
does not archive it in any way. Once deleted, it is gone. As determined by Nutrition and Food
Service officials in VA Central Office, delete data only if it is at least 400 days (about 13
months) since the discharge of the patient. You can retain data longer, but do not delete data that
is more recent than 400 days, and do not delete data selectively through this option.
Purge To: This field defaults back to the date 400 days ago. However, you can select an earlier
date than this. The default date is 400 days prior to today. Accept the default date or enter a date
prior to the default.
Requested Start Time: This is the time to begin the purge process. The start time default is
NOW, but you can enter a later time. The request to purge nutrition data is queued, because it is
a time consuming process. Press <RET> to accept a start time of NOW or enter a date and time
greater than NOW.
Purge To: 02-01-04 // <RET>
Request will be Queued.
Requested Start Time: NOW// <RET>
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RD Recode Diets for all Inpatients [FHX2]
The Recode Diets for all Inpatients option allows you to specify the order in which to tally
production diets. The PRODUCTION DIET file #116.2 sets a tally order for production diets and
creates combination production diets, which are groups of single production diets. The coding of
the clinical diet order into the appropriate production diet occurs at the time of the order entry.
Changing the tally order does not affect existing inpatient orders, but only orders entered from
now on. In order to recode existing inpatient diet orders according to some new tally order, it is
necessary to run this option. No input is required. Selecting the option causes a recode of all
existing inpatient diet orders.
Note: When you run this option, you may receive a message like:
DOE,JOHN, Admission "#", Diet Order 2 not recoded
If it is not a current admission, you can ignore it. If it is a current admission, you need to reorder
the diet for the patient.
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RI Check Integrity of Routines [FHX1]
The Check Integrity of Routines option verifies that the various Nutrition routines are not altered
since distribution. It is important to recognize that official patches, as well as local modifications
cause a routine to be flagged as altered. This is a means of learning whether official patches were
installed or whether any modifications were made to the software.
The output is a list of the routine names.
Check Integrity of Routines
Checksum routine created on DEC 15, 1994@13:09 by KERNEL V7.1
FH OK
FHADM OK
FHADM1 OK
....
FHASM4 Calculated 6352686, off by 7988
....
In the example, any routine name followed by “off by nnnn” was modified.
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XF File Manager [FHFILM]
FD File Dictionaries [FHFIL4]
IE Inquire to Files [FHFIL3]
PE Print File Entries [FHFIL1]
SE Search File Entries FHFIL2]
File Manager allows you to print entries in Nutrition and Food Service files, as well as file
dictionaries.
For more information, refer to the latest version of the VA FileMan User Manual.
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FD File Dictionaries [FHFIL4]
The File Dictionaries option is used to look at the field definitions and help text:
• Date/Time: A date field with or without a time entry
• Number: A numeric value
• Set of Codes: A listing of the only choices available
• Free Text: A specified number of characters
• Word Processing: Usually an unlimited number of characters
• Computed: A value that is not stored by this file
(e.g. Patient SSN or birth date is usually a computed field. It is stored in another file and is
not subject to change.)
• Pointer: References/uses an entry from another file
• Variable Pointer: References/uses an entry from more than one file
Select File Manager Option: File Dictionaries
START WITH WHAT FILE: MENU CYCLE// recip
1 RECIPE (507 entries)
2 RECIPE CATEGORY (61 entries)
CHOOSE 1-2: 1
GO TO WHAT FILE: RECIPE// <RET>
Select SUB-FILE: ?
Answer with FIELD NUMBER, or LABEL
Do you want the entire FIELD List? y (Yes)
Choose from:
1 INGREDIENT
1.5 EMBEDDED RECIPE
5 EQUIPMENT
20 DIRECTIONS
103 DIABETIC EXCHANGE
Select SUB-FILE: <RET>
Select LISTING FORMAT: STANDARD// ?
Answer with LISTING FORMAT NUMBER, or NAME
Choose from:
1 STANDARD
2 BRIEF
3 CUSTOM-TAILORED
4 MODIFIED STANDARD
5 TEMPLATES ONLY
6 GLOBAL MAP
7 CONDENSED
Select LISTING FORMAT: STANDARD// 2 BRIEF
ALPHABETICALLY BY LABEL? No// <RET> (No)
DEVICE: <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
BRIEF DATA DICTIONARY #114 -- RECIPE FILE 05/9/05 PAGE 1
SITE: HISC UCI: DIE,PAY (VERSION 5.0)
-------------------------------------------------------------------------------
7
NAME 114,.01 FREE TEXT
0
ANSWER MUST BE 3-30 CHARACTERS IN LENGTH
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INGREDIENT 114,1 114.01 POINTER
Multiple
INGREDIENT 114.01,.01 POINTER
TO INGREDIENT FILE (#113)
QUANTITY 114.01,1 NUMBER
Enter Quantity in proper units
ASSOCIATED NUTRIENT 114.01,2 POINTER
TO FOOD NUTRIENTS FILE (#112)
NUTRIENT AMOUNT IN LBS. 114.01,3 NUMBER
Type a Number between 0 and 9999, 5 Decimal Digits
EMBEDDED RECIPE 114,1.5 114.03 POINTER
Multiple
EMBEDDED RECIPE 114.03,.01 POINTER TO RECIPE FILE (#114)
BRIEF DATA DICTIONARY #114 -- RECIPE FILE 05/9/05 PAGE 2
SITE: HISC UCI: DIE,PAY (VERSION 5.0)
-------------------------------------------------------------------------------
NO. OF PORTIONS 114.03,1 NUMBER
TYPE A NUMBER BETWEEN 0 AND 9999
NUMBER OF PORTIONS 114,2 NUMBER
Type a Number between 1 and 1000, 0 Decimal Digits
PORTION SIZE 114,3 FREE TEXT
ANSWER MUST BE A NUMBER FOLLOWED BY OZ, FLOZ OR EACH
PREPARATION TIME 114,4 FREE TEXT
ANSWER MUST BE 1-10 CHARACTERS IN LENGTH
EQUIPMENT 114,5 114.05 POINTER
Multiple
EQUIPMENT 114.05,.01 POINTER
TO EQUIPMENT FILE (#114.4)
SERVING UTENSIL 114,6 POINTER
TO SERVING UTENSIL FILE (#114.3)
DEFAULT CATEGORY 114,7 POINTER
TO RECIPE CATEGORY FILE (#114.1)
BRIEF DATA DICTIONARY #114 -- RECIPE FILE 05/9/05 PAGE 3
SITE: HISC UCI: DIE,PAY (VERSION 5.0)
-------------------------------------------------------------------------------
SYNONYM 114,8 FREE TEXT
February 2005 Nutrition and Food Service
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ANSWER MUST BE 3-25 CHARACTERS IN LENGTH
# DAYS PRE-PREP 114,9 NUMBER
TYPE A WHOLE NUMBER BETWEEN 0 AND 3
PRINT RECIPE 114,10 SET
'Y' FOR YES;
'N' FOR NO;
PRE-PREP STATE 114,11 SET
'M' FOR MIX;
'D' FOR DEHYDRATED;
'F' FOR FROZEN;
'C' FOR CANNED;
'X' FOR CONCENTRATED;
'S' FOR SCRATCH;
'I' FOR IND/R-T-S;
'P' FOR PARTIALLY PREP;
'R' FOR R-T-S;
PREPARATION AREA 114,12 POINTER
TO PREPARATION AREA FILE (#114.2)
DIRECTIONS 114,20 114.02 WORD-PROCESSING
ANSWER MUST BE 1-80 CHARACTERS IN LENGTH
COST/PORTION 114,101 NUMBER
Type a Number between .001 and 30, 3 Decimal Digits
ASSOCIATED NUTRIENT ANALYSIS 114,102 POINTER
TO FOOD NUTRIENTS FILE (#112)
BRIEF DATA DICTIONARY #114 -- RECIPE FILE 05/9/05 PAGE 4
SITE: HISC UCI: DIE,PAY (VERSION 5.0)
-------------------------------------------------------------------------------
DIABETIC EXCHANGE 114,103 114.0103 POINTER
Multiple
DIABETIC EXCHANGE 114.0103,.01 POINTER
TO RECIPE CATEGORY FILE (#114.1)
QUANTITY 114.0103,1 NUMBER
Type a Number between 1 and 5, 0 Decimal Digits
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IE Inquire to Files [FHFIL3]
The Inquire to Files option provides a quick look at all the data for a specific entry in a file.
OUTPUT FROM WHAT FILE: recipe
1 RECIPE
2 RECIPE CATEGORY
CHOOSE 1-2: 1
Select RECIPE NAME: baked po
1 BAKED POTATO
2 BAKED POTATO SUPREME
CHOOSE 1-2: 1
ANOTHER ONE: <RET>
STANDARD CAPTIONED OUTPUT? Yes// <RET> (Yes)
Include COMPUTED fields: (N/Y/R/B): NO// <RET> - No record number (IEN), no
Computed Fields
NAME: BAKED POTATO NUMBER OF PORTIONS: 100
PORTION SIZE: 1-EACH DEFAULT CATEGORY: STARCH
PRINT RECIPE: N SYNONYM: POTATO, BAKED
INGREDIENT: POTATOES, BAKING, FRESH QUANTITY: 100 EACH
ASSOCIATED NUTRIENT: POTATOES, RAW
DIRECTIONS: 1) PLACE FROZEN POTATOES IN SHEET PANS. 2) BAKE IN 400 DEGREE
OVEN FOR 30-45 MINUTES.
February 2005 Nutrition and Food Service
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PE Print File Entries [FHFIL1]
The Print File Entries option allows you to select from a file, the fields by which to sort and print
the data. For more information on using the print option, refer to the latest version of the VA
FileMan User Manual.
Select File Manager Option: Print File Entries
OUTPUT FROM WHAT FILE: recipe
1 RECIPE
2 RECIPE CATEGORY
CHOOSE 1-2: 1
SORT BY: NAME// ??
Choose from:
.01 NAME
1 INGREDIENT (multiple)
1.5 EMBEDDED RECIPE (multiple)
2 NUMBER OF PORTIONS
3 PORTION SIZE
4 PREPARATION TIME
5 EQUIPMENT (multiple)
6 SERVING UTENSIL
7 DEFAULT CATEGORY
8 SYNONYM
9 # DAYS PRE-PREP
10 PRINT RECIPE
11 PRE-PREP STATE
12 PREPARATION AREA
101 COST/PORTION
102 ASSOCIATED NUTRIENT ANALYSIS
103 DIABETIC EXCHANGE (multiple)
TYPE '-' IN FRONT OF NUMERIC-VALUED FIELD TO SORT FROM HI TO LO
TYPE '+' IN FRONT OF FIELD NAME TO GET SUBTOTALS BY THAT FIELD,
'#' TO PAGE-FEED ON EACH FIELD VALUE, '!' TO GET RANKING NUMBER,
'@' TO SUPPRESS SUB-HEADER, ']' TO FORCE SAVING SORT TEMPLATE
TYPE ';TXT' AFTER FREE-TEXT FIELDS TO SORT NUMBERS AS TEXT
TYPE [TEMPLATE NAME] IN BRACKETS TO SORT BY PREVIOUS SEARCH RESULTS
SORT BY: NAME// <RET>
START WITH NAME: FIRST// <RET>
FIRST PRINT FIELD: ??
Choose from:
.01 NAME
1 INGREDIENT (multiple)
1.5 EMBEDDED RECIPE (multiple)
2 NUMBER OF PORTIONS
3 PORTION SIZE
4 PREPARATION TIME
5 EQUIPMENT (multiple)
6 SERVING UTENSIL
7 DEFAULT CATEGORY
8 SYNONYM
9 # DAYS PRE-PREP
10 PRINT RECIPE
11 PRE-PREP STATE
12 PREPARATION AREA
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20 DIRECTIONS (word-processing)
101 COST/PORTION
102 ASSOCIATED NUTRIENT ANALYSIS
103 DIABETIC EXCHANGE (multiple)
TYPE '&' IN FRONT OF FIELD NAME TO GET TOTAL FOR THAT FIELD,
'!' TO GET COUNT, '+' TO GET TOTAL & COUNT, '#' TO GET MAX & MIN,
']' TO FORCE SAVING PRINT TEMPLATE
TYPE '[TEMPLATE NAME]' IN BRACKETS TO USE AN EXISTING PRINT TEMPLATE
YOU CAN FOLLOW FIELD NAME WITH ';' AND FORMAT SPECIFICATION(S)
FIRST PRINT FIELD: 1 INGREDIENT (multiple)
FIRST PRINT INGREDIENT SUB-FIELD: ?
Answer with INGREDIENT SUB-FIELD NUMBER, or LABEL
Choose from:
.01 INGREDIENT
1 QUANTITY
2 ASSOCIATED NUTRIENT
3 NUTRIENT AMOUNT IN LBS.
TYPE '&' IN FRONT OF FIELD NAME TO GET TOTAL FOR THAT FIELD,
'!' TO GET COUNT, '+' TO GET TOTAL & COUNT, '#' TO GET MAX & MIN,
']' TO FORCE SAVING PRINT TEMPLATE
TYPE '[TEMPLATE NAME]' IN BRACKETS TO USE AN EXISTING PRINT TEMPLATE
YOU CAN FOLLOW FIELD NAME WITH ';' AND FORMAT SPECIFICATION(S)
FIRST PRINT INGREDIENT SUB-FIELD: .01 INGREDIENT
THEN PRINT INGREDIENT SUB-FIELD: <RET>
THEN PRINT FIELD: dirECTIONS (word-processing)
THEN PRINT FIELD: <RET>
*************************
Heading (S/C): RECIPE LIST// <RET>
DEVICE: <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
RECIPE LIST MAY 9,2005 10:29 PAGE 1
INGREDIENT DIRECTIONS
--------------------------------------------------------------------------------
NAME: APPLE JUICE, 4OZ IND
JUICE, APPLE, FROZEN, UNSW, IND PLACE 4-OZ THAWED
CONTAINER OF JUICE ON
TRAY.
NAME: APPLE JUICE, 6OZ IND
JUICE, APPLE, CND, UNSW, IND PLACE ON CAN ON TRAY.
NAME: APPLE JUICE, BULK
JUICE, APPLE, CND PORTION INTO 4-OZ
SERVING.
NAME: APPLE PIE
PIE, APPLE, FZN CUT PIE IN EIGHTHS.
NAME: APPLESAUCE
APPLESAUCE, CND, SWEETENED 1) PORTION INTO SERVING
DISHES. COVER AND CHILL
TO SERVE.
February 2005 Nutrition and Food Service
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SE Search File Entries [FHFIL2]
The Search File Entries option provides a way to select file entries that meet a predetermined set
of criteria. You need to identify the file, describe the search criteria, specify the combinations of
logic for the search, and specify the fields to print. The example contains a search for all recipes
that do not contain directions.
Example
Select File Manager Option: Search File Entries
OUTPUT FROM WHAT FILE: recipe
1 RECIPE
2 RECIPE CATEGORY
CHOOSE 1-2: 1
-A- SEARCH FOR RECIPE FIELD: ??
Choose from:
.01 NAME
1 INGREDIENT (multiple)
1.5 EMBEDDED RECIPE (multiple)
2 NUMBER OF PORTIONS
3 PORTION SIZE
4 PREPARATION TIME
5 EQUIPMENT (multiple)
6 SERVING UTENSIL
7 DEFAULT CATEGORY
8 SYNONYM
9 # DAYS PRE-PREP
10 PRINT RECIPE
11 PRE-PREP STATE
12 PREPARATION AREA
20 DIRECTIONS (word-processing)
101 COST/PORTION
102 ASSOCIATED NUTRIENT ANALYSIS
103 DIABETIC EXCHANGE (multiple)
-A- SEARCH FOR RECIPE FIELD: 20 DIRECTIONS (word-processing)
-A- CONDITION: ?
Answer with CONDITION NUMBER, or NAME
Choose from:
1 NULL
2 CONTAINS
YOU CAN NEGATE ANY OF THESE CONDITIONS BY PRECEDING THEM WITH "'" OR "-"
SO THAT "'NULL'" MEANS "NOT NULL"
-A- CONDITION: 1 NULL
-B- SEARCH FOR RECIPE FIELD: <RET>
IF: A// <RET> RECIPE DIRECTIONS NULL
STORE RESULTS OF SEARCH IN TEMPLATE: <RET>
SORT BY: NAME// <RET>
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START WITH NAME: FIRST// <RET>
FIRST PRINT FIELD: name
THEN PRINT FIELD: <RET>
*************************
Heading (S/C): RECIPE SEARCH// <RET>
DEVICE: <RET> HYPER SPACE RIGHT MARGIN: 80// <RET>
RECIPE SEARCH MAY 9,2005 10:44 PAGE 1
NAME
----------------------------------------------------------------------------
AGAIN
APPLE JELLY DIET, IND
APPLE JELLY, IND
APRICOT DIET JELLY, IND
ASSORTED DIET JELLY, IND
BAKED APPLES
BANANA IND
BLACKBERRY DIET JELLY, IND
BLACKBERRY JAM, IND
BLACKBERRY JELLY, IND
BLUE 2 CONDIMENT PK
BLUE CHEESE DRESSING, IND
BLUE CONDIMENT PK
BUTTER PAT
CATSUP, DIET IND
CHEERIOS CEREAL, IND
February 2005 Nutrition and Food Service
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Glossary
Acronyms and Definitions
Acronym Definition
ADP Automated Data Processing or Automated Data Processing Service
ADTS MAS software: Admissions, Discharge, Transfer, Scheduling
Nutrition's software requires that ADTS be running effectively.
AMIS Automated Management Information System - a VA wide centralized database
CAHG Clinical Ad Hoc Group
CCOW Clinical Context Object Workgroup
CPRS Computerized Patient Record System
CRT Cathode Ray Tube; refers to the terminal screen
CPU Central Processing Unit; a major unit of the computer containing the arithmetic
unit, main memory, and control unit
HL7 Health Level 7
HSD&D Health System Design and Development
IMG Information Management Group
IRM Information Resource Management
ISC Information Systems Center; ISCs are software development centers for VA
software applications
LAYGO Learn as the user go; allows all users to add to the existing files
MAS Medical Administration Service
MIRMO Medical Information Research Management Office at VACO
NNAB National Nutrition Advisory Board
ODD Officer of the Day
OINT Office of Information National Training and Education Office
PCE Patient Care Encounter
PIMS Patient Information Management Systems
PMO Project Management Office
February 2005 Nutrition and Food Service
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SI System Implementation
VA Veteran Affairs
VACO VA Central Office, Washington DC
VAMC VA Medical Center
VDT Video display terminal; same as terminal
VHA Veterans Health Administration
VistA Veterans Health Information System and Technology Architecture
WOC Without Compensation
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Terms and Definitions
Term Definition
Access code An individual's code used to gain entry to the computer system
ADP contact person A person in the Information Resource Management service who
answers questions
Applications
Coordinator A person selected in each medical center's services who has the
responsibility for the implementation/coordination of the ADP
activities
Backup copy A copy of a file or information kept as a reference in case the original
file is destroyed or unavailable
Backup procedures Methods of accomplishing work, if the computer is not functioning.
Bit The smallest unit of storage in the computer
Bits and bytes The Nutrition Service quarterly computer newsletter
Bug An error in a program or a system
Byte The smallest addressable unit of storage of data; eight bits
Character A letter, digit, space, or other symbol used as part of the
representation of data
Code A system of symbols and rules for use in representing information, or
a series of letters used as part of a security code system, for gaining
access to the computer system
Command A request entered on a terminal to have a function performed; e.g., a
printer command
Computer An electronic device for performing high speed arithmetic and logical
operation
Computer system A system composed of a computer, peripheral equipment, such as
disks, printers, and terminals, and the software necessary to make
them operate together
Convention Symbols or commands common to VA software
Crash A hardware or software failure that leads to an abnormal cessation of
processing
Cursor A highlighted mark displaying on the CRT; a bright square or
underscore character that indicates where the next entry on the
keyboard is recorded on the CRT
Data Characters arranged together in specific patterns, to which meaning is
assigned; information
Database A large file of organized data that users draw upon as a common pool
of information
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Term Definition
Data Dictionary A collection of information about the contents of each file, which
includes such information as data type, minimum and maximum
length of the entry, and other files and pointers. Also called DD.
Default An answer or response entered automatically into the computer
program if no response is provided; is usually shown before the
slashes, e.g., Name: Gingerale//
Delete To remove data from the system
Device In Nutrition Software programs, refers to the selection of the terminal
display or the printer for receiving the output; may refer to any
hardware
Disk A platter, similar to a phonograph record, coated with a magnetic
surface on which data is stored
Diskette A small disk
Documentation A collection of descriptions or procedures, which provide information
about a program, so that it can be used properly and maintained
Dump To generate a printout of a file from main memory at a given point in
time
Edit To correct, rearrange, and validate input data. To modify the form of
output information by inserting blank spaces, special characters
where needed, etc.
Electronic mail A general term to describe the transmission of messages by the use of
computing systems and telecommunications facilities
Enter (key) Key on the keyboard used at the end of a data entry or command to
indicate that you finished the entry. Same as the return key on some
terminals
Field In a record, a specific area used for a particular category of data
File A collection of related records, treated as a unit
File Manager A database management system developed by the Veterans
Administration. Also referred to as VA FileMan
Flag A variable used in a program to indicate whether a condition has or
has not occurred
Global Global Variable - refers to variables that are permanently stored on
disk.
Hard copy Printed copy of data stored in the computer
Hardware The physical equipment that makes up a computer system
Help Enter ?, ??, or ??? and an explanation or choices shows on the screen
Input Data that is submitted to the computer for processing
Interface A shared boundary between two devices, systems, or programs
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Term Definition
IRM Service Chief The person at each VA Medical Center who is responsible for all
IRM functions
Job A collection of specific tasks constituting a unit of work for a
computer
Jump A departure from sequence in executing instructions in a computer
Kernel The set of utilities, which perform the tasks of the VA computer
system, including Menu Manager, Task Manager, Device Handler,
the security system and specialized routines
Keyboard A device with an arrangement of keys like those on a typewriter;
often includes a second set of numbers similar to a calculator pad
Kilobyte 1024 bytes; refers to computer storage capacity
Live account Use of the programs with real persons as opposed to the test account
Local variable A variable that exists only in memory and is lost when exiting the
program
Log off/sign off The process of exiting from the computer system
Log on/sign on The process of entering the computer system
MailMan An electronic mail program that enables users to send memos, letters,
messages, documents from one computer terminal to another
Mainframe A large computer capable of supporting many peripheral devices and
users
MB/megabyte One million bytes; or 1000 kilobytes
Memory A device for storage of data
Menu A list of choices presented by the software that represent a decision
point in the running of the program
Modem Contraction of modulator-demodulator, a device that transmits signals
over a communications line
MUMPS (M) Massachusetts General Hospital Utility Multi-Programming System;
a high level (source) computer language especially convenient for
manipulating textual data
Null The absence of information
Option List/menu of choices of available programs; a single choice in the list
Output Information that comes from the computer after processing
Password A code used for gaining access to the computer system; may be
referred to as access and verify codes
Patch The modification of a program in an expedient way
Pointer An address that specifies a storage location where data can be stored
or retrieved
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Term Definition
Port A connection between CPU and another device, by means of which
data can enter or leave the computer
Printer A device to produce permanent (hard copy) computer output
Prompt A message on the display terminal requiring input from the user
Program A logically arranged set of instructions defining the operations to be
performed by the computer
Queue Positioning behind other work; used in directing output work to a
printer
Retrieve The process of accessing information previously stored by the
computer
Routine Same as a program
Sign off Process of exiting the computer system
Sign on Process of entering the computer system
Site parameter A setting in a program that is decided upon and then left for the use of
the program
Sizing model A formula developed to determine the equipment and CPU needs of a
service
Software A set of computer programs associated with the operation of a data
processing system
Store To retain data for future use
Terminal A device used by a person to send data and to receive data from the
computer
Test account An account in which the software is run before it is used live; is used
to set up files, training, and practice
Users Persons who use the computer system
User manual Same as Nutrition and Food Service User Manual, if referring to
Nutrition and Food Service programs
Utility A program that performs many tasks of the computer system; Kernel
in VistA is the utility that provides data processing support for the
software programs
Verify code Series of letters; part of the security code used for accessing the
computer
Version Various releases or editions of the Nutrition and Food Service
software programs; new versions havea higher number and replace
earlier ones
Word processing The use of computers to create, view, edit, store, retrieve, and print
text material
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February 2005 Nutrition and Food Service
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