CBORD UGC 2008 - Sessions At-a-Glance

AutoMate, the Basics

We will give a basic overview of AutoMate and its benefits. This session will also demonstrate how easy it is to build a task and offer guidelines for testing. Important tips will be covered so you can avoid the common pitfalls when setting up your own tasks.

Market(s): Healthcare
Product(s): Nutrition Service Suite, AutoMate
Level: Basic
Presenter(s): Toni Ralston, Piedmont Hospital; Peter Kornbrust and David Coleman, CBORD
Day/time: Friday, 10/10/2008 — 8:00 AM–9:00 AM
Room: Bonham D

Bedside Menu Entry Basic Setup
(View Presentation / Handout)

Attend this session to learn all about setting up Bedside Menu Entry in your organization. We will cover creation of the meal food lists, setup, and downloading. Learning objectives: setting up profiles for ease of use and coding the Meal Food List and Variety Codes.

Market(s): Healthcare
Product(s): Nutrition Service Suite, Bedside Menu Entry
Level: Basic
Presenter(s): Grace Johnson, CBORD
Day/time: Friday, 10/10/2008 — 9:15 AM–10:15 AM
Room: Presidio B

Bedside Menu Entry Best Practices
(View Presentation / Handout)

This session will review best practices for Bedside Menu Entry implementation. It will cover database setup and operations.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Basic
Presenter(s): Chris Memmesheimer, CBORD
Day/time: Saturday, 10/11/2008 — 9:15 AM–10:15 AM
Room: Republic B

Carb/Calorie Counting
(View Presentation / Handout)

This session will review pattern fixing using carbohydrate exchanges vs. traditional diabetic exchange and calories.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Chris Memmesheimer, CBORD
Day/time: Saturday, 10/11/2008 — 8:00 AM–9:00 AM
Room: Republic C

End of Day
(View Presentation / Handout)

We will discuss the importance of End of Day and what it can do for you. The settings for End of Day and how to troubleshoot common problems will also be reviewed.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Evelyn Pemberton and Randy Taylor, Bloomington Hospital; Nate Adler, CBORD
Day/time: Friday, 10/10/2008 — 4:30 PM–5:30 PM
Room: Republic A

Enteral Nutrition Support
(View Presentation / Handout)

Using CBORD’s Enteral module will help you handle all aspects of enteral nutrition or tube-feeding orders for hospitalized patients who require this specialized nutrition therapy. You will see how this module tracks enteral patients as well as learn about printing labels and reports to monitor the products and control cost.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Advanced
Presenter(s): Peter Kornbrust, CBORD
Day/time: Saturday, 10/11/2008 — 11:45 AM–12:45 PM
Room: Republic A

Implementing Holiday and Foreign Language Menus
(View Presentation / Handout)

This session will outline the steps for creating both holiday menus and helping you convert your menus into the available foreign languages.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Basic
Presenter(s): Anthony Borjas, Health Alliance
Day/time: Thursday, 10/9/2008 — 4:00 PM–5:00 PM
Room: Presidio A

Implementing Pattern Fixing
(View Presentation / Handout)

If you have decided Pattern Fixing is for you, this session will review the process to set it up in your facility from the initial settings to actual implementation. We’ll review the settings needed for pattern fixing as well as tips for implementing the features for a new site, DOS Diet Office conversion, or existing Nutrition Service Suite database.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Advanced
Presenter(s): Peter Kornbrust, CBORD
Day/time: Thursday, 10/9/2008 — 1:30 PM–2:30 PM
Room: Presidio C

Improving Clinical Outcomes Using CBORD for Malnutrition Screening
(View Presentation / Handout)

Malnutrition screening and the consequent nutrition intervention have been proven to provide organizational cost savings. However, a number of barriers and limitations have been identified with this process, in particular, time. Therefore, a method to assist with reducing the time required by managing the identification, tracking, reporting, monitoring, and evaluation of at-risk patients was developed using Nutrition Service Suite (NSS). A case study from Prince Charles Hospital will compare the barriers, limitations, and outcomes of the hospital's previous manual nutrition screening process compared to the current NSS process.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Jennifer Barnes, Prince Charles Hospital, Brisbane, Queensland, Australia; Kirsty Maunder, CBORD
Day/time: Friday, 10/10/2008 — 8:00 AM–9:00 AM
Room: Presidio C

Is Pattern Fixing Right for My Facility?
(View Presentation / Handout)

Pattern Fixing is a process in which the system adjusts patients’ meal selections to match each patient’s prescribed pattern diet and meal goals. This session will explain what pattern fixing is and what it can do to help educate your patients and staff through menu exchange information and selection totals on screens and reports.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Basic
Presenter(s): Peter Kornbrust, CBORD
Day/time: Thursday, 10/9/2008 — 10:45 AM–11:45 AM
Room: Presidio C

Liberalizing Diets
(View Presentation / Handout)

As acuity levels rise and the length of stay decreases in hospitals, should diet restrictions become more relaxed, with the emphasis on nourishing a patient during his or her hospital stay? This session will discuss how to relax compliances and consolidate diets according to best practices, with an emphasis on the implementation process and tracking mechanisms available in the Nutrition Service Suite.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Dawn Kelly, CBORD
Day/time: Thursday, 10/9/2008 — 2:45 PM–3:45 PM
Room: Presidio A

Making the Most of Nutrition Service Suite Queries
(View Presentation / Handout)

This session will explain how to set up reusable spreadsheets that pull concise and easy-to-read information from your database. We will discuss some of the most common views and how to restrict your search criteria to save you time and effort.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Advanced
Presenter(s): Susan Daigle, MD Anderson; Nate Adler, CBORD
Day/time: Friday, 10/10/2008 — 9:15 AM–10:15 AM
Room: Presidio A

Making the Most of Your Clinical Interface
(View Presentation / Handout)

This session will cover the basics of how to set up an interface and what kinds of information can be sent from your hospital information system. We will also outline the process to research a problem without always calling support.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Vicky Tomlinson and Nate Adler, CBORD
Day/time: Saturday, 10/11/2008 — 10:30 AM–11:30 AM
Room: Republic A

Manipulating the Meal Food List and Room Service Sort
(View Presentation / Handout)

This session will enable individuals familiar with Nutrition Service Suite to add, delete, and copy items on the Meal Food List. Session attendees will also learn how to code Service Preference Numbers and properly code the Room Service Sort numbers.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Grace Johnson, CBORD
Day/time: Friday, 10/10/2008 — 8:00 AM–9:00 AM
Room: Presidio B

Menu Lifecycles
(View Presentation / Handout)

This session will review using the cycle manager and meal food lists features to implement menu changes, including seasonal and holiday menus.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Chris Memmesheimer, CBORD
Day/time: Thursday, 10/9/2008 — 1:30 PM–2:30 PM
Room: Presidio A

Operating Multi-facilities with One Database
(View Presentation / Handout)

This presentation will enable the user to understand the challenges, disadvantages, and advantages of managing multi-facilities using Citrix. An overview of our initial environment configuration compared to where we are today will provide a comprehensive understanding of what worked well and what we learned along the way.

Market(s): Healthcare
Product(s): Nutrition Service Suite, Citrix
Level: Basic
Presenter(s): Cindy Crawford, Kaiser Permanente
Day/time: Thursday, 10/9/2008 — 4:00 PM–5:00 PM
Room: Bonham D

Optimizing Patient Nutritional Care through Bedside Menu Entry
(View Presentation / Handout)

The use of Bedside Menu Entry in our co-located facility enables the provision of a seamless two-tiered menu and food service for private and public patients. This is managed through manipulation of course requirement levels, providing greater choice to patients in the private facility and resulting in improved patient contract and menu ordering accuracy for both sites.

Market(s): Healthcare
Product(s): Bedside Menu Entry, Nutrition Service Suite
Level: Intermediate
Presenter(s): June Madrid-Chung, St. Vincent's Private Hospital, Sydney, New South Wales, Australia; Kirsty Maunder, CBORD
Day/time: Thursday, 10/9/2008 — 2:45 PM–3:45 PM
Room: Travis B

Printing with Room Service
(View Presentation / Handout)

Printing has never been easier in a room service environment. This session will assist you in creating your room service tickets according to your kitchen's design, as well as provide an opportunity to share tips on printing for a room service patient, guest, or non-select tray ticket. We will review the new Room Service enhancements, including how to identify non-selects prior to printing and the changes to printing Room Service tickets in hold and fire for patients who become NPO.

Market(s): Healthcare
Product(s): Nutrition Service Suite, Room Service
Level: Intermediate
Presenter(s): Dawn Kelly, CBORD
Day/time: Saturday, 10/11/2008 — 11:45 AM–12:45 PM
Room: Republic B

Room Service 101 for Hospitals
(View Presentation / Handout)

What you need to know about room service in hospitals. How to cost justify it. Why room service yields the highest customer satisfaction scores. Why room service saves 100K per 100 beds per year.

Market(s): Healthcare
Product(s): Room Service, Bedside Menu Entry, Nutrition Service Suite
Level: Basic
Presenter(s): Bill Klein, Chief Executive Officer, DM&A;Michael Melander, CBORD
Day/time: Thursday, 10/9/2008 — 10:45 AM–11:45 AM
Room: Presidio B

Room Service Best Practices

This panel of experienced Room Service users from different facilities will share their policies and procedures for all aspects of Room Service. We will discuss ideas regarding nourishments, supplements, diabetic diets, guest trays, preselect trays, and more.

Market(s): Healthcare
Product(s): Nutrition Service Suite, Room Service
Level: Basic
Presenter(s): Toni Ralston, Piedmont Hospital; Dawn Kelly, CBORD
Day/time: Saturday, 10/11/2008 — 10:30 AM–11:30 AM
Room: Republic B

Room Service Project Management
(View Presentation / Handout)

Any food service go-live usually affects the entire organization. This session will explain the keys to communication throughout the organization and how to get all departments to support your go-live.

Market(s): Healthcare
Product(s): Nutrition Service Suite, Room Service
Level: Basic
Presenter(s): Toni Ralston, Piedmont Hospital
Day/time: Friday, 10/10/2008 — 4:30 PM–5:30 PM
Room: Republic B

Room Service—A Clinical RD Perspective
(View Presentation / Handout)

Want to spend more time on patient care activities and less time dealing with food preferences and meal complaints? This session will help you see Room Service through the eyes of a clinical dietitian. We will review how Room Service (the system) influences patient satisfaction. We will discuss the benefits and challenges of room service relating to the patient care responsibilities of a clinical dietitian. This session will demonstrate how the system can help RDs better identify patients with poor intake, manage and track nutrients/exchanges for pattern diets, monitor supplements, and continuously reinforce patient diet education goals.

Market(s): Healthcare
Product(s): Nutrition Service Suite, Room Service
Level: Basic
Presenter(s): Margaret Dittloff, CBORD
Day/time: Saturday, 10/11/2008 — 8:00 AM–9:00 AM
Room: Republic B

Solving Those Common Recipe Problems
(View Presentation / Handout)

Do you have problems with the recipes? Perhaps the nutritional analysis does not make sense or the calculated portion weight does not match your stated weight. This session will cover the most common problems we discover when recipes have not been coded correctly. We will provide you with the tools to solve these problems so the nutritional analysis of each recipe is correct.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Advanced
Presenter(s): Steve KoneffKlatt, Laguna Honda Hospital; Ann Anderson, CBORD
Day/time: Thursday, 10/9/2008 — 9:30 AM–10:30 AM
Room: Travis A

Using Protocols and Preferences
(View Presentation / Handout)

This session will cover two Nutrition Service Suite (NSS) features. We will discuss the use of the protocol feature (settings, assignment, reporting) in NSS, along with some nonconventional uses for the feature. Also, guidelines, setup, and use of preferences to increase patient satisfaction will be reviewed.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Peter Kornbrust, CBORD
Day/time: Saturday, 10/11/2008 — 9:15 AM–10:15 AM
Room: Republic A

Using Tallies in Nutrition Service Suite
(View Presentation / Handout)

Tallies forecasting future meals are crucial to tell the production staff how much to prepare. This information affects all aspects of the food service department. This session will help you understand the four types of tallies, how each is used, and which ones are right for your organization. Learning objectives: the difference between tally report and service menu tally; when to use the different service menu tallies; the importance of tallies in your food service operations.

Market(s): Healthcare
Product(s): Nutrition Service Suite
Level: Intermediate
Presenter(s): Grace Johnson, CBORD
Day/time: Thursday, 10/9/2008 — 2:45 PM–3:45 PM
Room: Presidio B

Utilizing All CBORD Has to Offer
(View Presentation / Handout)

There are many different elements to the Foodservice Suite/Nutrition Service Suite system. Handheld Inventory Management System, Bedside Menu Entry, Room Service, Inventory, and Purchasing all utilize parts of the system. Hear effective ways to utilize various CBORD modules to enhance operation.

Market(s): Healthcare
Product(s): Nutrition Service Suite, Foodservice Suite, Handheld Inventory Management System, Bedside Menu Entry, Room Service
Level: Basic
Presenter(s): Nina Chan and William Mo, Capital Health Authority
Day/time: Thursday, 10/9/2008 — 9:30 AM–10:30 AM
Room: Travis B