Community Homes
Writing current menus, not cycle menus, for the homes with recipes, food preparation, and shopping guidelines for direct care/service staff.
Completes dietary-nutritional quarterly and annual assessments.
Continuous training and yearly formal training of staff on food preparation, diet/nutrition components, food safety, sanitation, storage, and personal hygiene.
A five-page wellness education sent monthly on food preparation, recipes, exercises for balance integrity. Both group and individual clients.
Completes dietary-nutritional quarterly and annual assessments.
Continuous training and yearly formal training of staff on food preparation, diet/nutrition components, food safety, sanitation, storage, and personal hygiene.
A five-page wellness education sent monthly on food preparation, recipes, exercises for balance integrity. Both group and individual clients.
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Staff/Employee Training:
Food Preparation Sanitation/Safety Healthy Eating Weight Control Measures Sanitation Guidelines Purchasing Portion Control Personal Hygiene Dietary/Nutritional Assessments: 30-Day 90-Day Quarterly Yearly Assessments available Bodyweight Medical/Nutritional Status Menus: Menus for regular, and specialized menus Low Fat/Cholesterol menus Reduced Sodium menus High Fiber menus Weight Control Menus ADA - Diabetic Menus Pureed & Chopped diets |
Dr Jack is a ServSafe Proctor and Instructor.
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Dr. Jack Digangi
Address: 616 Vancil Road,
West Monroe, Louisiana 71292
Office Telephone and Fax:
318-396-JACK (5225)
Cell Phone:
318-547-JACK (5225)
Email: [email protected]
http://www.DrJackRD.com
Address: 616 Vancil Road,
West Monroe, Louisiana 71292
Office Telephone and Fax:
318-396-JACK (5225)
Cell Phone:
318-547-JACK (5225)
Email: [email protected]
http://www.DrJackRD.com
