ALF Dietary and Nutritional Services 2

Question 1

A resident with dysphagia has been prescribed a mechanically altered diet. What is the administrator's primary responsibility regarding this order?

Accepted Answer

Ensure the dietary staff receives and implements the physician's or dietitian's order accurately

Answer

Change the diet texture based on family preference

Answer

Personally supervise every meal served to the resident

Answer

Require the resident to sign a waiver before serving altered food

Question 2

How long must potentially hazardous leftover foods generally be kept before they must be discarded in an assisted living facility?

Accepted Answer

No more than 72 hours when refrigerated and properly labeled with a date

Answer

There is no limit if the food is reheated to 165°F

Answer

24 hours regardless of storage method

Answer

Up to 7 days as long as they are frozen

Question 3

A resident on a physician-ordered low-sodium diet repeatedly requests regular table salt. What is the most appropriate facility response?

Accepted Answer

Document the resident's informed choice after educating them on the risks and notifying the physician

Answer

Refuse the request because the diet order is legally binding on the resident

Answer

Secretly substitute a salt-free seasoning without telling the resident

Answer

Discharge the resident for noncompliance

Question 4

What is the maximum amount of time that is generally permitted between the evening meal and breakfast the next morning?

Accepted Answer

14 hours, unless a nutritious snack is offered at bedtime

Answer

8 hours in all circumstances

Answer

18 hours if the resident agrees

Answer

There is no regulatory limit on meal spacing

Question 5

During a kitchen inspection, the administrator finds raw chicken stored on a shelf above ready-to-eat salads in the walk-in cooler. Why is this a violation?

Accepted Answer

Raw poultry juices can drip onto ready-to-eat food and cause cross-contamination

Answer

Chicken must always be stored in a separate building

Answer

Salads must be stored at room temperature

Answer

Raw meat may never be refrigerated with any other food item

Question 6

Which staff member is typically required to review and approve therapeutic diet menus in an assisted living facility?

Accepted Answer

A registered or licensed dietitian/nutritionist

Answer

The maintenance supervisor

Answer

Any certified nursing assistant on duty

Answer

The activities director

Question 7

A resident begins losing weight unintentionally over several weeks. What should the facility's dietary and care systems trigger first?

Accepted Answer

A nutritional assessment and notification of the resident's physician

Answer

Removal of all dietary restrictions without consultation

Answer

An immediate switch to tube feeding

Answer

A mandatory increase in meal portion sizes for all residents