Provide ability to notify Dietary Department of specific diet orders , admissions , discharges and transfers , and maintain adequate inventory of food items.
The following has been extracted from a recent RFP. I've included it here for your reference. It may prove useful for anyone preparing such a document.
Please feel free to comment on this list, and propose any items that you think should have been included in this list.
| Dietary |
| | Description | | Provide ability to notify Dietary Department of specific diet orders , admissions , discharges and transfers , and maintain adequate inventory of food items. |
| 1 | | Ability to capture level of detail required for highly accurate nutrient calculation | | 2 | | Ability to review related Patient information | | 3 | | Ability to maintain Inventory Control | | 4 | | Ability to Create Diet Roster | | 5 | | Provide for menu Tallying | | 6 | | Record Nutritional Analysis | | 7 | | Process caloric counting | | 8 | | Support interface with cafeteria | | 9 | | Ability to handle food coupons for Medical Staff | | 10 | | Ability to record patient questionnaire and Dietitian survey | | 11 | | Provide built-in standardization and quality control for the interview process | | 12 | | Support entry of food by name, no codes are needed | | 13 | | Support food grouping at whole-food and ingredient level | | 14 | | Provide for user defined recipes which can be inserted into dietary records | | 15 | | Ability to add extensive text notes | | 16 | | Managing of Dietary stores : Ordering and Receiving | | 17 | | Managing of : Kitchen , Staff Cafeteria , Visitors Cafeteria |
| >>> Patient Information ( Patient Care Plans ) | | | | 18 | | Ability to receive notification of Patient’s location ( ex: notice of all admissions, discharge, and transfers ) | | 19 | | Ability to receive immediate notification from nursing station of changes in patient’s diet orders | | 20 | | Ability to provide diet change labels | | 21 | | Ability to provide notification of a completed procedure which required the patient to be NPO prior to its performance . | | 22 | | Ability to access a patient’s medical information to develop patient profiles and to determine impact of diet orders. | | 23 | | Ability to charge patients for guest meals | | 24 | | Ability to track patient admissions, discharges and transfers. | | 25 | | Ability to create a tailored “Nutritional care plan”, indicating the patient’s current diet order and useful menu planning information , like preferences, dislikes and nourishments |
| 26 | | Ability to maintain a perpetual inventory system with reorder points and economic order quantities, Produce daily par level order sheets, interface with Inventory module | | 27 | | Ability to maintain usage statistics in order to adjust and control inventory levels | | 28 | | Ability to maintain status of current orders with vendors | | 29 | | Ability to retain file of potential vendors and the past performance records of each | | 30 | | Ability to provide pricing and extension of inventory | | 31 | | Provide for Cafeteria revenue reporting ( item popularity tracking ) |
| 32 | | Daily diet sheet :- Patient name, location, and identification number | | 33 | | Daily diet sheet :- Diagnosis and scheduled surgical procedure | | 34 | | Daily diet sheet :- Age | | 35 | | Daily diet sheet :- Isolation indicator | | 36 | | Daily diet sheet :- Patient’s physician | | 37 | | Daily diet sheet :- Type of diet | | 38 | | Daily diet sheet :- Which meals to serve | | 39 | | Daily diet sheet :- All known allergies | | 40 | | Nutritional supplements and ‘between meal feedings’ , if ordered by physician | | 41 | | Nutritional supplements via tube or oral | | 42 | | Ability to provide a daily report of total food requirements based on master menu portion sizes and patient’s menu selections ( production count ). | | 43 | | Ability to provide a daily production schedule listing times, types, and quantities of food to prepare. Include standard recipes for production based on daily requirements. Recipe adjustment | | 44 | | Ability to provide costs and monitor caloric and nutritional contents of food consumed by patients on special , restricted, and general diets. | | 45 | | Ability to provide portion cost analysis to monitor increases in menu costs | | 46 | | Ability to process patient menus and tabulate cumulative food portions |
| 47 | | Ability to generate easy-to-read patient specific tray tickets or tray cards to improve tray accuracy and resident satisfaction | | 48 | | Ability to enter and edit menus effortlessly to meet the Hospital needs | | 49 | | Ability to generate item tallies and sized recipes reflective of Hospital current operational requirements to streamline production and reduce waste | | 50 | | Generate cost reports and analysis for menus, meals and recipes to monitor and evaluate budgetary targets | | 51 | | Ability to analyze nutritional content of menus, recipes and patient specific intakes to assess adequacy and regulatory compliance |
| >>> Dietary Management : Menus | | | | 52 | | Print easy to read Tray ticket which indicate precisely which menu items a patient should receive for a particular meal | | 53 | | Ability to create and print special holiday menus | | 54 | | Print useful reports for patient care plans and production |
| >>> Dietary Management : Production | | | | 55 | | Produce production sheets with precise amounts required by specific patient selections | | 56 | | Print easy to read recipes | | 57 | | Ability to resize recipes within seconds for special events or when standardizing recipes | | 58 | | Ability to track production history to determine popularity of items on menus |
| >>> Dietary Management : Costing | | | | 59 | | Ability to generate costs for menus , patient meals and recipes to monitor and evaluate budgetary compliance | | 60 | | Ability to determine grocery order requirements by utilizing the par stock assignment | | 61 | | Print Inventory count sheets and entered quantities | | 62 | | Create requisitions for catering events or bulk nourishments |
| >>> Dietary management : Assessment | | | | 63 | | Ability to analyze nutritional content of menus, recipes and patient-specific intake to assess adequacy and regulatory compliance | | 64 | | Ability to set nutritional goals for any diet in the program and establish Hospital wide exchange patterns for patients | | 65 | | Ability to establish customized nutritional goals for individual patients by setting specific dietary guidelines | | 66 | | Analyze the nutritional and exchange values of patient’s menu selections | | 67 | | Ability to conduct patient calorie counts, analyze what a patient was served and what was consumed |
| 68 | | Ability to inquire on nutritional content of food types | | 69 | | Ability to inquire against laboratory results to produce nutritional assessment information to monitor acutely ill patients |
| 71 | | Total Food Requirements report | | 72 | | Patient Diet Statistics | | 75 | | Ability to provide daily operating reports which contain food costs for the :- Current day | | 76 | | Ability to provide daily operating reports which contain food costs for the :- Month to date | | 77 | | Ability to provide daily operating reports which contain food costs for the :- Year to date | | 78 | | Volume factors – cumulative for :- Patient floor stock | | 79 | | Volume factors – cumulative for :- Raw food and supplies | | 80 | | Volume factors – cumulative for :- House and cafeteria | | 81 | | Ability to provide budget analysis reports; productivity reports on patient, non-patient related activities | | 82 | | Quality assurance reporting based on patients, employee surveys, operations surveys, prospective, retrospective patient reviews | | 83 | | Nutritional care plans including : weight log, diet order, dislikes and preferences | | 84 | | Tray cards for meal specific service purposes | | 85 | | Distribution labels including : patient name , location , current date, description of included items | | 86 | | Diet order changes ( ex: for special diets , allergies or textures ) | | 87 | | Menu Reports :- Menu item lists | | 88 | | Menu Reports :- Exchange value reports | | 89 | | Menu Reports :- Master menu reports | | 90 | | Menu Reports :- Therapeutic menu reports | | 91 | | Menu Reports :- Selective menu reports | | 92 | | Menu Reports :- Tray tickets | | 93 | | Menu Reports :- Menu item tallies | | 94 | | Menu Reports :- Custom meal choice reports | | 95 | | Production Reports:- Scaled recipes – automatically sized to Hospital production needs | | 96 | | Production Reports:- Recipe serving directions ( for Dietary Staff ) | | 97 | | Production Reports:- Recipe listing including all recipes by category | | 98 | | Production Reports:- Ingredient listing including all ingredients by category | | 99 | | Costing Reports:- Patient meal cost details | | 100 | | Costing Reports:- Requisition pricing for costing out catering events or bulk nourishments sent out | | 101 | | Costing Reports:- Inventory item listing | | 102 | | Costing Reports:- Grocer order guide | | 103 | | Assessment Reports:- Nutrient analysis | | 104 | | Assessment Reports:- Calorie counts |
| 107 | | Order and Results Reporting |
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