Finding Description
**NOTE- TERMS IN BRACKETS HAVE BEEN EDITED TO PROTECT CONFIDENTIALITY** Based on observation, interview, and record review the facility failed to ensure Resident #36 received his meal at the same time as the other residents. This affected one of three residents (Resident's #28, #36 and #49) reviewed for dining. The facility census was 54.
Finding include:
Review of the medical record revealed Resident #36 was admitted on [DATE] with diagnoses including Parkinson's disease, scoliosis, obsessive compulsive disorder, anxiety, and type II diabetes. Physician order dated 04/23/21 revealed Resident #36 received a regular diet, mechanical soft texture, thin consistency.
Review of the Significant Change Minimum Data Summary (MDS) 3.0 assessment dated [DATE] revealed Resident #36 was moderately cognitively impaired with fluctuating periods of inattention, required supervision and set-up only for eating, had a significant weight loss and an infection to his foot.
Review of the care plan dated 04/18/22 revealed a care area for a nutritional problem or potential nutritional problem related to increased calorie/nutrient needs due to system inefficiency related to chronic disease (compromised cardiac function, Parkinson's, type II diabetes), infection healing/repletion needs and a history of artificial weight inflation due to fluid. Interventions included a preference of dining in the south dining room in a specific chair with a tray table or in his room, weight goal of 125 to 135 pounds (lbs.), providing, serving diet as ordered and recording meal intake.
Review of the weights for Resident #36 revealed the most recent weight on 05/17/22 of 109.5 lbs., with a body mass index (BMI) of 18.8 and an ideal body weight of 140 to 169 lbs.
Observation of lunch on 05/18/22 revealed Resident #36 entered the dining room at 12:04 P.M. All residents, except Resident #36 were served their meal by 12:31 P.M. At 12:33 P.M. servers began placing plates of food covered in foil at the seats where residents had not arrived, including tables near where Resident #36 was sitting. At 12:41 P.M. Dietary Personnel (DP) #344 noticed Resident #36 had not received his meal and provided him a plate of food according to his diet order.
Interview on 05/18/22 at 12:45 P.M. with DP #344 revealed she was not aware Resident #36 had not received a meal until she had placed the foil covered meals on tables. She was unable to provide an explanation other than sometimes Resident #36 ate in his room. A tray would be sent to the resident's unit, prior to plates being served in the dining room and returned to the dining room if he was eating in the dining room.
Interview on 05/18/22 at 2:13 P.M. with Certified Dietary Manager (CDM) #257 revealed the hall carts were prepared first, as residents came into the dining room. The residents seated closest to the serving area were served first then serving progressed towards the back of the dining room. She verified Resident #36 should have been served prior to the foil covered plates being set out for residents who had not yet arrived in the dining room.
Finding include:
Review of the medical record revealed Resident #36 was admitted on [DATE] with diagnoses including Parkinson's disease, scoliosis, obsessive compulsive disorder, anxiety, and type II diabetes. Physician order dated 04/23/21 revealed Resident #36 received a regular diet, mechanical soft texture, thin consistency.
Review of the Significant Change Minimum Data Summary (MDS) 3.0 assessment dated [DATE] revealed Resident #36 was moderately cognitively impaired with fluctuating periods of inattention, required supervision and set-up only for eating, had a significant weight loss and an infection to his foot.
Review of the care plan dated 04/18/22 revealed a care area for a nutritional problem or potential nutritional problem related to increased calorie/nutrient needs due to system inefficiency related to chronic disease (compromised cardiac function, Parkinson's, type II diabetes), infection healing/repletion needs and a history of artificial weight inflation due to fluid. Interventions included a preference of dining in the south dining room in a specific chair with a tray table or in his room, weight goal of 125 to 135 pounds (lbs.), providing, serving diet as ordered and recording meal intake.
Review of the weights for Resident #36 revealed the most recent weight on 05/17/22 of 109.5 lbs., with a body mass index (BMI) of 18.8 and an ideal body weight of 140 to 169 lbs.
Observation of lunch on 05/18/22 revealed Resident #36 entered the dining room at 12:04 P.M. All residents, except Resident #36 were served their meal by 12:31 P.M. At 12:33 P.M. servers began placing plates of food covered in foil at the seats where residents had not arrived, including tables near where Resident #36 was sitting. At 12:41 P.M. Dietary Personnel (DP) #344 noticed Resident #36 had not received his meal and provided him a plate of food according to his diet order.
Interview on 05/18/22 at 12:45 P.M. with DP #344 revealed she was not aware Resident #36 had not received a meal until she had placed the foil covered meals on tables. She was unable to provide an explanation other than sometimes Resident #36 ate in his room. A tray would be sent to the resident's unit, prior to plates being served in the dining room and returned to the dining room if he was eating in the dining room.
Interview on 05/18/22 at 2:13 P.M. with Certified Dietary Manager (CDM) #257 revealed the hall carts were prepared first, as residents came into the dining room. The residents seated closest to the serving area were served first then serving progressed towards the back of the dining room. She verified Resident #36 should have been served prior to the foil covered plates being set out for residents who had not yet arrived in the dining room.