D – Intake Study – Nutritional Calculations | Dietech

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Dietech Main Features Part 2

TableSideOrdering

Table Side Ordering

Tablet style entry for your waitstaff to take on demand orders.

DietOrderChangeAutomation

Diet Change Automation

Automating the manual process when a resident’s diet order changes.

EMR Integration

EMR Integration

Reduce manual entry and errors by pulling data from your EMR/EHR.

Dietech Main Features Part 2

TableSideOrdering

Table Side Ordering

Tablet style entry for your waitstaff to take on demand orders.

DietOrderChangeAutomation

Diet Change Automation

Automating the manual process when a resident’s diet order changes.

EMR Integration

EMR Integration

Reduce manual entry and errors by pulling data from your EMR/EHR.

Dietech Main Features Part 1

Tray Tickets

Thermal or paper tickets used by your staff to assemble items on the tray.

ProductionTally

Production Tallies

Counts for everything that your kitchen needs to produce.

Nutritional Analysis

Nutritional Analysis

Know the nutrients that you are providing your residents or patients.

Overview Menu

Main Programs

Lite

Perfect for smaller facilities and converting from a manual system

Basic Meal/Tray Ticket
Meal Pattern
Likes and Dislikes
Nourishment Labels
Beverage and Meal Tallies
More Features...

Plus

Ideal for medium and larger long term care facilities

Everything in Lite and...

Basic Menu Cycle
Tube Feed
Special Needs
Weights and Management
Meal Report with Dislikes
More Features...

Popular

Production

Ideal for larger health care facilities and corporations

Everything in Plus and...

Detailed Tray Tickets
Selective Menu with Touch
Interfacing with EMR/EHR
Nutritional Assessment
Production Tallies
More Features...

eTableServ

Electronic Touch Ordering
(Included in Production)

Room Service
Bedside Ordering
Restaurant Style
Meal Credit Management
Friendly
More Features...

D – Production Tallies

Production tallies include all items on the tray ticket including menu substitutions from the menu cycle and resident specific requests. They are broken down by different portions, consistencies, item types and services items.
5 Different Types of Tallies: Extended, Summary, By Unit, By Cart & Combined. The Combined Production Tally provides your staff with grand total for the day(s) by consolidating the items onto one report. For example, this report could provide you the amount of ice cream that you need for the week.
Optionally display Cook To/Hold To temperatures on the tallies for your individual items.

Predefined features allow you to pick out food groups that you want to appear on your production tally. For example, your Cooks Tally would include the food groups of entree, starch, and vegetable and not beverages.
Tallies reflect active menu cycle and take into consideration automatically holidays/substitutes/overrides.
Production Tally report type customization on; fonts, shading, sorting, orientation, production areas (hot/cold) and grouping.

P – Tray Ticket Explanation

Tray Ticket Explanation

D – Tray Ticket Explanation

Gives you the rationale as to why the resident is receiving items on their tray ticket.
Help you determine why items are added/replaced.

D – Tray Ticket Visualizer A

Preview of the physical tray ticket and nourishment's to verify accuracy of the ticket without having to print out a ticket.
Helpful for complicated residents.

D – Intake Study – Nutritional Calculations

Staff records consumption on an individualized resident intake report.
Intake range of 1 to 3 days.

Simple facility specified nutritional values that display how much the resident has consumed for the average day range.
USDA nutritional values that display how much the resident has consumed for the average day range.

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