Affordable Care Act and LTC Dining Services

Published in FSD Update

Reflections for the AHF conference.

We’ve all heard about how hospital operators think the Affordable Care Act (ACA) will affect hospital foodservice, but no one is really mentioning the role long-term care facilities will play in the equation.

For a recap: Under ACA hospitals are tasked with reducing readmissions. As such, hospitals will not be reimbursed for the second visit of patients within 30 days of discharge for certain conditions and procedures.

So where do LTC facilities come into play? That’s exactly what Daphne Gulick, senior director of food services for Masonic Village of Elizabethtown (Pa.) spoke about at the 2013 AHF conference in New Orleans.

Many times patients, especially the elderly, are discharged from a hospital to an LTC facility. If a patient in an LTC facility is readmitted within 30 days of discharge, the hospital will not be reimbursed for the second visit. This is again only for certain conditions/procedures, but the number of these will be increasing in the coming years.

That makes it even more important for hospitals and LTC providers to work together to create a cohesive patient care program so they can reduce the likelihood of readmission.

For Gulick, that meant having an open dialogue with the local hospitals and ensuring that nutrition education begins first in the hospital and then is carried into her facility. Gulick advises LTC foodservice providers to get ahead of the curve, so to speak, as these locations are not mentioned in the ACA. She says it’s important for LTC locations to partner with local hospitals to provide a continuum of care for patients.  

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources