Glossary

Definitions

Low nutrition risk: Patients/clients at low nutrition risk are stable and have predictable outcomes. Nutrition intervention will result in the maintenance of nutrition status or health promotion. Nutrition Manager works independently with patients/clients at low nutrition risk. 

Moderate nutrition risk: Nutrition intervention for patients/clients at moderate nutrition risk results in improved nutrition status or decreased progression/stabilization of the condition. Nutrition Manager works collaboratively with Registered Dietitian for patients at moderate nutrition risk. The Nutrition Manager levels of involvement will be determined by patient complexity and Nutrition Manager experience. 

High nutrition risk: Nutrition intervention for patients at high nutrition risk is a central treatment and will influence recovery and survival. Nutrition Managers complete delegated tasks supervised by the Registered Dietitian.

Glossary

C

Client: refers to all consumers using the services of the facility including patients, residents, their families or associates, and customers. 

Competence: the quality of being able to perform the role of a specified position with the requisite knowledge, ability, skill, judgement, attitudes and values. 

Competencies: these are statements of knowledge, skills, and behaviours. The competency profile comprises the competencies required by a nutrition manager to be eligible for membership in CSNM. 

Coordinate: exchanging information with others, generally of equal rank, to relate and adjust systems or programs. 

D

Demonstrate: give evidence of, display, explain, illustrate, show with the intent of proving. 

Describe: to tell or write about, give a detailed account of. 

Diet history: the tool and a process by which data describing a client’s past and/or current food intake and behaviours are collected. The tool may include food records, diet recalls, food frequency questionnaires, etc. to estimate the usual patterns of food and nutrient intake, variations in patterns, and the factors affecting them. 

E

Entry-level: describes a position that requires the minimum level of competence required to practice as a nutrition manager. This level of competence is expected of all graduates from an approved or accredited nutrition manager education program. With additional experience and continuing education, additional responsibilities can be assumed, requiring higher levels of competence. 

F

Food service systems management: the process of coordinating and integrating the resources within the subsystems and the total system to accomplish the food service objectives. 

H

Health care team: a group of health professionals with a variety of skills, knowledge, values, and attitudes who work together to solve health problems. 

Identify is to establish the identity of; distinguish, discriminate, recognize. 

I

Implement: to accomplish, fulfil, complete, carry out and put into effect. 

M

Monitor: to observe or check on the progress or quality.

N

Nutrition care: is the application of the science and art of human nutrition in helping people to nourish their bodies during all aspects of the life cycle through the provision of nutrition counselling and the provision of food. 

Nutrition care plan: is a program of strategies and actions, based on individual assessment, to assist the client in meeting nutrition needs. 

Nutrition screening: refers to procedures used to identify clients who are at increased risk for malnutrition. For these clients, a more detailed assessment is required to define the extent of nutrition problems and plan and implement appropriate nutrition support. 

Participate means to take part in an activity, either in response to direction or by initiating the action. The degree of involvement or responsibility will depend on the employment situation. 

P

Performance indicators: statements that describe skills and behavioural objectives which contribute to the competency standards. These are examples of criteria for assessing the standards that suggest the level and scope of performance appropriate for the standard. 

Policy is a general rule of action to define the boundaries within which decisions are made; to provide guidance towards the accomplishment of goals. 

Procedure: a specific guide to action relating to the manner in which activities are to be performed to attain an objective.

Q

Quality assurance: all measures undertaken to establish and maintain a reasonable level of foodservice and nutrition care. 

R

Risk management: a process for identifying and minimizing the actual and potential sources of loss to the person or property of anyone involved with the program, service, or operation. 

S

Supervise: to give direct orders and instructions followed up by personal observation of activities of subordinates; carry our assignments through subordinates. 

U

Utilization review: a dynamic ongoing process to maintain and improve the quality of care or service through a review of the appropriateness of care or service and the efficient utilization of resources to provide that care/service.