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Oklahoma Administrative Code (Last Updated: March 11, 2021) |
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TITLE 310. Oklahoma State Department of Health |
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Chapter 667. Hospital Standards |
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Subchapter 17. Food and Nutritional Services |
SECTION 310:667-17-1. Organization
Latest version.
- (a) The clinical nutritional services shall be under the supervision and direction of a licensed/registered dietitian on a full-time or consultant basis. The number of dietitians shall be adequate to supervise or direct the nutritional aspects of patient care and services, considering the size, scope, and complexity of the needs of the patient.(1) The licensed/registered dietitian shall be responsible for approval of menus, including modified diets, review of clinical policies and procedures, evaluation of the nutritional services and staff education in continuing education programs.(2) The licensed/registered dietitian shall provide for patient/family counseling on modified diets as needed, any required nutritional assessments, and development of clinical policies and procedures.(3) If the licensed/registered dietitian is employed on a part-time or consultant basis, a designee for clinical aspects of patient care shall be a certified dietary manager or a registered dietary technician.(4) The licensed/registered dietitian or designee shall enter nutritional status information into the medical record.(5) Part-time and consultant licensed/registered dietitians shall prepare written reports concerning all services rendered.(b) The food and nutrition services manager may or may not be a licensed/registered dietitian. If the manager is not a licensed/registered dietitian, the manager is only responsible for administrative management and does not direct clinical nutritional activities.(c) Personnel shall be adequate in number and training to carry out the preparation and serving of foods and other related functions with the proper and necessary sanitary procedures. The food service staff shall complete a basic orientation program before working in the food service area. This orientation shall include, but not be limited to, basic dietary guidelines, infection control including food safety, and fire and safety precautions.