The consultant dietitian in nursing homes. I. Methodology and general information.

The functions of the consultant dietitian and the foodservice supervisor were studied by surveying dietitians consulting in nursing homes and the administrators of each dietitian's nursing home accounts. Data were available from consultants and administrators in 297 nursing homes in a twelve-state, midwestern region. Almost 60% of the homes had employed a consultant for three to eight years, and nearly half had employed the present consultant for the same length of time. Generally, the dietitians made one to three visits to the homes a month, for a total of 3 to 12 hr. The administrators listed personnel, cost of department operation, and facilities as problem areas in foodservice. Dietitians reported greater concern than did administrators in all of the rated problem areas except cost. Problem ratings of the two groups reflected differences in interest and expertise.