GLOSSARY OF TERMS


Diversity, Equity, and Inclusion (DE&I)


Downward Communication Drain Weight Dry lab Dysphagia E


EAP (See also: Employee Assistance Program)


Edible Portion (EP)


EEOC (See also: Equal Employment Opportunity Commission)


Electronic Scheduling eMAR


Employee Assistance Program (See also: EAP)


Employee Turnover Rate


Endpoint temperature Engaged Employee


Enteral Nutrition Enteral Nutrition Support


Equal Employment Opportunity Commission (See also: EEOC)


Equipment Repair Records Equipment Specification Sheet


Equity


Provides support to employees in solving personal problems that may be interfering with work such as drug and alcohol abuse, family problems, and teamwork problems


The consumable part of the food item after all processing and cooking has taken place.


An organization that provides the oversight for federal employment legislation


Computer-based program for scheduling and time and attendance tracking Electronic version of Medication Administration Records


Provides support to employees in solving personal problems that may be interfering with work such as drug and alcohol abuse, family problems, and teamwork problems


This is calculated by dividing the number of employees who left the company by the average number of employees in a certain period of time . This number is then multiplied by 100 to get a percentage


The temperature a food should reach at the end of cooking.


An employee fully invested in their work brings new ideas, ownership, and commitment to the mission


MNT products delivered orally or via a tube placed in the GI tract to provide some or all of a client’s nutritional needs


The delivery of nutrients beyond the esophagus via feeding tubes, and the oral intake of dietary foods for special medical purposes


An organization that provides the oversight for federal employment legislation


Organized records of all maintenance activities performed on equipment


Document provided by the equipment manufacturer that describes the equipment’s dimensions, features, and installation requirements in detail.


The process of identifying and removing the barriers that create disparities in the access to resources and means, and the achievement of fair treatment and equal opportunities to thrive


127


A practice designed to make people feel welcomed and treat everyone fairly without consequence


Used to convey policies, procedures, directives, objectives, and other information to subordinate personnel and follows the chain of command


The amount of usable product present after draining away the liquid from the can. This amount is listed on the can label


False recording of temperatures in a log without actually taking the temperatures.


Difficulty swallowing.


Foodservice Management—By Design


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