Starting October 1, the new skilled nursing facility Patient Driven Payment Model (PDPM) goes into effect. It provides a new way of calculating reimbursement for patients on mechanically altered diets.
The Centers for Medicare and Medicaid Services (CMS) is cautioning that regulators will closely watch to prevent unintended payment incentives for unnecessarily placing patients on mechanically altered diets or keeping patients on them longer than clinically warranted.
This highlights an opportunity for nutrition and healthcare professionals to work together. They can incorporate systems, processes and documentation for positive nutrition outcomes and appropriate financial reimbursement. Creating best practices for consistency modified menus is critical in providing quality care. The new International Dysphagia Diet Standardization Initiative (IDDSI) offers guidance.
The Academy of Nutrition and Dietetics and the American Speech-Language-Hearing Association (ASHA) launched U.S. implementation of IDDSI in May 2019. As healthcare and senior living organizations work through this transition, many are seeking more information on how to modify recipes and menus.
The Gordon Food Service Nutrition Resource Center has begun to add guidance to recipes in Cycle Menu Management for IDDSI. Additional information on IDDSI is available in a foodservice training topic and webinar on Gordon Experience.
The IDDSI website, the Academy and ASHA also will offer education and resources.
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