Resident Chokes Due to Incorrect Diet Texture
Summary
The facility failed to provide a resident with the correct physician-ordered mechanical soft texture diet, which was crucial due to the resident's history of dysphagia and dementia. On the day of the incident, the resident was served large pieces of steak, mashed potatoes, and a bread roll, which were not in compliance with the mechanical soft diet order. This oversight led to the resident choking in the dining room, requiring the Heimlich maneuver and emergency services. The choking incident resulted in the resident being admitted to the hospital with acute hypoxic respiratory failure. A large piece of meat was removed from the resident's trachea in the emergency room. Despite medical intervention, the resident's mental status did not recover, and she was diagnosed with severe acute hypoxic encephalopathy. The resident was eventually readmitted to the facility under hospice care and passed away seven days after the choking incident. Interviews and record reviews confirmed that the facility's failure to serve the correct diet texture was a significant factor in the resident's decline. The dietary staff's error in serving the wrong meal, possibly due to a confusing tray card system, was identified as the cause of the incident. The facility acknowledged the deficiency and took corrective actions to address the issue.
Removal Plan
- A huddle was conducted with the dietary staff to discuss the incident of Resident #1's choking.
- An educational in-service was conducted for all dietary staff regarding the importance of ensuring residents received the correct physician-ordered diet texture. The education included a review of all diet textures.
- The facility implemented a new system of diet cards for all residents. The facility implemented one card that included the diet texture, resident preferences, resident allergies, and the resident's food order for each meal.
- Education was provided to all staff, including dietary and nursing staff, on the new system put in place to ensure residents received the correct diet texture.
- An education write-up was completed for a dietary staff member.
- Annual skills testing was conducted for all staff on diet textures, modified liquids and the importance of following physician-ordered diet textures. The facility conducted direct observations of staff serving meals with the correct diet tickets following the skills testing.
- Meal service audits were started and continued daily at different meals. Audits would be continued indefinitely.
- All audits were to be reviewed daily by the dietary manager, discussed weekly in the interdisciplinary team meetings (IDT), and reviewed during monthly QAPI (quality assurance and performance improvement) meetings.
- The new process was added to the skills fair and competency checklist.
- A blue binder was placed in the kitchen with every resident's diet texture, assistance level and any assistive devices.
- All dietary staff and nursing staff had been educated on the binder and had access to the binder. The binder was checked every morning to ensure any diet changes were implemented.
Penalty
Resources
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