The Vendor is required to provide the management for dietitian consultant services.
- Care provided is based on the most currently accepted knowledge, practices, and technologies implemented through skilled personnel. In all levels of care, interdisciplinary approaches are planned with the resident and/or family to meet his or her needs. Programs are aimed at meeting long-term health care needs and encouraging wellness though preventive and rehabilitative services offered to assist in attaining and maintaining optimal functioning. Person Centered Care is practiced daily.
- This facility offers hundred and four (104) beds and operates seven (7) days a week, twenty-four (24) hours a day.
- Age, disability, or terminal illness should not limit the individual's right to experience life to the fullest extent possible. Despite the complexity of care required and the degree of disability, the facilities strive to provide care that promotes the Veterans/Member's dignity, self-determination, happiness, and well-being in a home-like environment. Basic to the emphasis is fostering the individual to be a self-determining and independent as possible.
- Provide community-based nutritional education, nutritional analysis, menu modification, analysis, counseling and education.
- Preparing and modifying materials used for nutritional education.
- Recommending for purchase or acquisition nutritional education materials for Veteran/Members and/or staff education.
- Review proposed menus for balance and physical nutritional adequacy. Make recommendations and adjustments in agreement with the food Manager.
- Provide Nutritional Analysis for menu cycle with weekly summaries.
- Advise and manage Veteran/Members and their families on nutrition values, plans and diet modifications, and food selection and preparation.
- Monitor food service operations and meal service to ensure conformance to nutritional, safety, sanitation and quality standards.
- Develop policies for food service or nutritional programs to assist in health promotion and disease control.
- Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
- Develop curriculum and prepare manuals, visual aids, course outlines and other materials used in education.
- Be able to instruct food service and nursing team on nutrition.
- Contract Period/Term: 5 years
- Questions/Inquires Deadline: January 20, 2026
