Name of the Procedure:

Common name(s): Per Diem Meals Technical/medical term: Meals, per diem, not otherwise specified (HCPCS Code: S9977)

Summary

The provision of daily meals for patients, typically within a healthcare facility, intended to meet nutritional needs during their stay.

Purpose

The primary purpose of this service is to ensure that patients receive adequate nutrition while they are in a healthcare facility for treatment or recovery. Proper nutrition supports healing, strengthens the immune system, and improves overall health outcomes.

Indications

Patients who are admitted to a healthcare facility and cannot leave to procure their own meals, or those who have dietary restrictions that need to be managed by healthcare providers. This includes patients who are recovering from surgery, undergoing treatment, or are in long-term care.

Preparation

There are no specific pre-procedure instructions required for the provision of meals. However, a thorough dietary assessment may be conducted by a nutritionist or dietitian to determine the patient's nutritional needs and any food allergies or restrictions.

Procedure Description

1. Patient Assessment: Initial assessment by a dietitian to understand nutritional requirements and restrictions.
2. Meal Planning: Customized meal plans are developed based on dietary needs, medical conditions, and patient preferences.
3. Meal Preparation: Meals are prepared in a hospital kitchen or a contracted food service provider.
4. Meal Delivery: Meals are delivered to patients at scheduled times throughout the day.
5. Monitoring and Adjustment: Dietitians periodically check on the patient's nutrition intake and make any necessary adjustments to their meal plans.

Tools/Equipment:

• Kitchen facilities
• Food service equipment
• Nutritional assessment tools

Anesthesia/Sedation: Not applicable

Duration

The provision of meals is ongoing and typically aligns with the patient's duration of stay within the healthcare facility.

Setting

This service is provided within hospitals, long-term care facilities, rehabilitation centers, or any inpatient healthcare setting.

Personnel

• Registered Dietitians
• Food Service Managers
• Kitchen Staff
• Nursing Staff

Risks and Complications

While generally low-risk, potential risks include:

• Food allergies
• Adverse reactions to specific dietary components
• Nutritional deficiencies if the diet is not well-balanced or appropriated

Management involves immediate medical attention for allergic reactions and ongoing assessments to avoid nutritional deficiencies.

Benefits

• Improved nutritional status
• Enhanced recovery and healing
• Support for overall health and immune function

Patients usually start experiencing these benefits shortly after the commencement of regular, balanced meal provision.

Recovery

There is no formal recovery period as it is not a traditional medical procedure. Patients should follow any dietary guidelines provided and attend follow-up assessments with the dietitian as needed.

Alternatives

• Family-provided meals (if allowed by the facility)
• Meal delivery services
• Patient self-prepared meals (for outpatient scenarios)

Each alternative will vary in convenience, cost, and ability to meet specific dietary needs compared to facility-provided meals.

Patient Experience

Patients generally experience the convenience of having nutritionally balanced meals provided. Special attention is often given to taste and variety to enhance patient satisfaction. Discomfort is minimal, confined to possible food dislikes or dietary restrictions.

Pain Management and Comfort Measures: Not applicable as the service itself is designed for comfort and nutritional adequacy.