Acute Care

Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time.

Client

The accepted terminology for which services are provided in any setting.

Continuing Care Retirement Community (CCRC)

An organization offering several levels of healthcare on one campus.

Code of Ethics

A written statement of standards for the guidance of both supervisors and employees.

Confidentiality

The protection of information that is considered private or personal.

Congregate Feeding Sites

Foodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities.

Contract Management

Foodservice management provided by a contract company.

Certified Dietary Manager (CDM)

Professional who has completed an ANFP-approved training program and passed the national certification examination. Responsible for management of the food operation.

Dietetic Technician Registered (DTR)

Professional who has completed an AND-approved associate degree program and who works under clinical and consultant dietitians to provide appropriate nutrition care.

Healthcare Team

A group of specialists in their respective areas.

Health Insurance Portability and Accountability Act (HIPPA)

Requiring all healthcare organizations to maintain confidentiality and security of individuals' medical information.

Home Delivered Meals

Agency that provides meals and delivery to home environment to those meeting the criteria.

Hospice

Service providing terminally ill patients with help in improving the quality of life.

In-home Services

Home healthcare providing skilled nursing services, rehabilitation services, and personal care services.

Interdisciplinary Care Team (ICT)

The combined group of professionals that provide input into the care of the client.

Long-term Care

Services provided to individuals who have healthcare needs that require ongoing support.

Manager

A person who plans, directs, organizes, and controls work.

Mission Stataement

An organization's reason for being a definition of what the organization does.

Registered Dietitian (RD)

An individual who has a minimum of a bachelor's degree in nutrition/dietetics and who has completed experience and registration requirements of the AND.

Residential Care Facility

A facility that provides ongoing day-to-day care for a resident who could not otherwise do so, but does not have intensive medical needs.

Scope of Practice

A terminology used by national and state licensing boards for various professions that defines the procedures, actions, and processes that are permitted for the certified individual.

Skilled Nursing Facility

An institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock.

Al dente'

Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft.

Buffet-style Service

Clients serve themselves from a number of choices on a buffet line.

Centralized Meal Service

Foods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen.

Closed Question

A question with a limited number of answers such as one easily answered with yes or no.

Comfort Food

Any food that imparts a unique sense of emotional well-being such as chicken soup.