| # | Name | Location | Type | Details | Index | Description |
|---|---|---|---|---|---|---|
| .01 | qtr/yr(+) | 0;1 | DATE-TIME | B | This field contains the Qtr/Yr of the Annual Report entry. | |
| 2 | region # | 0;3 | NUMERIC | This field contains the region number of the facility. | ||
| 3 | multi division facility? | 0;4 | BOOLEAN | Y:YES N:NO | This field contains a Y or N if the facility is multi division. | |
| 4 | rpm classification | 0;5 | NUMERIC | This field contains the RPM Classification which is number 1-6 used to classify facilities by size, function, and specialty programs for resource allocation purposes. | ||
| 5 | complexity level | 0;6 | NUMERIC | This field contains the Complexity Level which is number 1-4 that is determined by VACO criteria concerning size and complexity and upon which grade structure is based. | ||
| 6 | va spon dietetic internship | 0;7 | BOOLEAN | Y:YES N:NO | This field contains Y or N if there are VA Sponsored Dietetic Internships. | |
| 7 | affiliated ap4? | 0;8 | BOOLEAN | Y:YES N:NO | This field contains Y or N if there is Affiliated AP4. | |
| 8 | affiliated dietetic intern? | 0;9 | BOOLEAN | Y:YES N:NO | This field contains Y or N if there is Affiliated Dietetic Internship. | |
| 9 | affiliated cup? | 0;10 | BOOLEAN | Y:YES N:NO | This field contains Y or N if there is Affiliated Cup. | |
| 10 | va sponsored ap4? | 0;11 | BOOLEAN | Y:YES N:NO | This field contain Y or N if there is VA Sponsored AP4. | |
| 11 | affiliated dietetic tech? | 0;12 | BOOLEAN | Y:YES N:NO | This field contain Y or N if there is Affiliated Dietetic Technicians. | |
| 12 | specialized medical programs | SPEC;0 | MULTIPLE | 117.312 | This multiple contains the categories of the Specialized Medical Programs. | |
| 13 | primary delivery system | DELV;0 | MULTIPLE | 117.313 | This multiple contains the categories of the Primary Delivery System. | |
| 15 | bedside tray | 0;14 | NUMERIC | This field contains the number of Bedside Tray Service. | ||
| 16 | cafeteria | 0;15 | NUMERIC | This field contains the number of Cafeteria Service. | ||
| 17 | dining room tray | 0;16 | NUMERIC | This field contains number of trays delivered to patients' table in a dining Area. | ||
| 21 | outpatients visit hosp | 1;1 | NUMERIC | This field contains the number of Inpatients being treated. | ||
| 23 | number of satellites | 1;3 | NUMERIC | This field contains the number of Outpatients that visited the Satellite Clinics. | ||
| 25 | satellite loc | CLIN;0 | MULTIPLE | 117.325 | This multiple contains the Locations of the Satellite Clinics and the number of Outpatients that visited them. | |
| 26 | total meals served | 1;5 | NUMERIC | The Total Meals Served calculated. | ||
| 27 | total daily ftee | 1;6 | NUMERIC | This field contains the count of all personnel assigned to the Dietetic Service and includes full-time and part-time employees. | ||
| 28 | clinical ftee | 1;7 | NUMERIC | This field contains the FTEE of the Clinical Dietitians and Clinical Technicians who work with the Clinical Dietitians in patient care activities. | ||
| 29 | administrative ftee | 1;8 | NUMERIC | This field contains the FTEE of the Chief and Assistant Chief of the Dietetic Service, Chief of the Administrative Section, Chief Clinical Section, Administrative dietitians, internship, education and staff development dietitians and any QA dietitians. | ||
| 30 | support staff ftee | 1;9 | NUMERIC | This field contains the FTEE of all secretaries, clerk-typists, cost accountants and administrative technicians; it does not include the diet communications personnel. | ||
| 31 | supervisory ftee | 1;10 | NUMERIC | This field contains the FTEE of all the supervisory cooks and the supervisory food service workers. | ||
| 31.5 | modified diet snapshot date | 1;12 | DATE-TIME | This field contains the Modified Diet Snapshot date for building the list of dates in Tabulating the total Modified Diet and calculating the average of a week for each quarter. | ||
| 31.6 | uns/int hours | 1;13 | NUMERIC | This field contains both the number of unscheduled hours and intermittent hours worked by measured personnel. | ||
| 32 | total cost per diem | COST;0 | MULTIPLE | 117.332 | This multiple contains the Cost Per Diem and Cost Per Meal. | |
| 38 | dietetic equipment | EQUI;0 | MULTIPLE | 117.338 | This multiple contains the Dietetic Equipment available. | |
| 39 | total cmr equipment inv cost | 3;1 | NUMERIC | This field is the total Consolidated Memorandum Report (CMR) Equipment inventory Cost. | ||
| 40 | nutritive analysis date | 3;2 | DATE-TIME | This field contains the date the Nutritive Analysis Average for one week regular menu was taken. | ||
| 41 | calories | 3;3 | NUMERIC | This field contains the amount of Calories taken from the Nutritive Average of one week regular menu. | ||
| 42 | % cho | 3;4 | NUMERIC | This field contains the percentage Carbohydrates taken from the Nutritive Analysis Average of one week regular menu. | ||
| 43 | % pro | 3;5 | NUMERIC | This field contains the percentage Protein taken from the Nutritive Analysis Average of one week regular menu. | ||
| 44 | % fat | 3;6 | NUMERIC | This field contains the percentage Fat taken from the Nutritive Analysis Average of one week regular menu. | ||
| 45 | mg chol | 3;7 | NUMERIC | This field contains the milligrams Cholesterol taken from the Nutritive Analysis Average of one week regular menu. | ||
| 46 | mg na | 3;8 | NUMERIC | This field contains the milligrams Sodium taken from Nutritive Analysis Average. | ||
| 47 | staff cert diab ed (cde) | 1;14 | NUMERIC | This field contains the number of the Specialty Staff Certified Diabetes Educators (CDE) at your facility. | ||
| 48 | staff cert in nutr supp | 1;15 | NUMERIC | This field contains the number of Specialty Staff Certified in Nutrition Support at your facility. | ||
| 49 | staff reg clin die tech | 1;16 | NUMERIC | This field contains the number of Specialty Staff Registered Clinical Dietetic Technicians at your facility. | ||
| 50 | staff w/clin privileges | 1;17 | NUMERIC | This field contains the number of Specialty Staff with Clinical Privileges (not scope of practice). | ||
| 51 | do you use cook chill foods? | 0;21 | BOOLEAN | Y:YES N:NO | This field contains a Y or N on whether the Dietitians use Cook Chill Foods. | |
| 52 | select 1 or 2 | 0;22 | SET OF CODES | 1:LESS AND EQUAL 25% OF MENU ITEMS 2:GREATER THAN 25% OF MENU ITEMS | This field will be asked if the Dietitians use Cook Chill Foods. It contains a 1 for less and equal to 25% of menu items cook chilled or a 2 for greater than 25% of menu items cook chilled. | |
| 53 | funded nutrition research? | 0;23 | BOOLEAN | Y:YES N:NO | This field contains a Y or N on whether the Dietitians have Funded Nutrition Research. | |
| 54 | assigned clinical ftee | 0;24 | NUMERIC | This field contains the Assigned Clinical FTEE on the Funded Nutrition Research. | ||
| 55 | unfunded nutrition research? | 0;25 | BOOLEAN | Y:YES N:NO | This field contains a Y or a N on whether the Dietitians have Unfunded Nutrition Research. | |
| 56 | areas of research | AREA;0 | MULTIPLE | 117.356 | This multiple contains a list of Areas of Research under the Unfunded Nutrition Research. | |
| 57 | assigned total clinical ftee | 0;26 | NUMERIC | This field contains the Assigned Total Clinical FTEE of the total of all the Areas of Research selected under the Unfunded Nutrition Research. | ||
| 58 | old survey - appetizing | APP;0 | MULTIPLE | 117.358 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question one of the Dietetic Survey on whether the food looked attractive, appetizing. | |
| 59 | old survey - taste | TAS;0 | MULTIPLE | 117.359 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question two of the Dietetic Survey on whether the food tastes good. | |
| 60 | old survey - temperature | TEM;0 | MULTIPLE | 117.31 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question three of the Dietetic Survey on the temperature of the food. | |
| 61 | old survey - variety | VAR;0 | MULTIPLE | 117.361 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question four of the Dietetic Survey on the variety of foods served. | |
| 62 | old survey - cleanliness | CLN;0 | MULTIPLE | 117.362 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question five of the Dietetic Survey on whether the dishes, cups, and utensils were clean. | |
| 63 | old survey - courteous | CRS;0 | MULTIPLE | 117.363 | This multiple contains the number surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question six of the Dietetic Survey on whether the Dietetic Service staff were courteous. | |
| 64 | old survey - time | TIM;0 | MULTIPLE | 117.364 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question seven of the Dietetic Survey on whether there was adequate time to eat. | |
| 65 | old survey - info | INF;0 | MULTIPLE | 117.365 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question eight of the Dietetic Survey on the diet information given by the dietitian/dietetic technician. | |
| 66 | old survey - overall | OVA;0 | MULTIPLE | 117.366 | This multiple contains the numbers surveyed in regards to the five ratings, Very Good, Good, Average, Fair, and Poor, for question nine of the Dietetic Survey on the overall quality of the food service. | |
| 70 | appetizing | Q1AP;0 | MULTIPLE | 117.37 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #1 of the Dietetic Survey on whether the food looked appealing and appetizing. | |
| 71 | foods preferred | Q2FP;0 | MULTIPLE | 117.371 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #2 of the Dietetic Survey on whether the meals include preferred foods. | |
| 72 | hot enough | Q3HF;0 | MULTIPLE | 117.372 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #3 of the Dietetic Survey on whether the food was hot enough. | |
| 73 | cold enough | Q4CF;0 | MULTIPLE | 117.373 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #4 of the Dietetic Survey on whether items such as juice, milk and desserts were cold enough. | |
| 74 | courteous | Q5CR;0 | MULTIPLE | 117.374 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #5 of the Dietetic Survey on whether NF&S employees were polite. | |
| 75 | preferences discussed | Q6PD;0 | MULTIPLE | 117.375 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #6 of the Dietetic Survey on whether patient's food likes and dislikes are discussed. | |
| 76 | timeliness | Q7TI;0 | MULTIPLE | 117.376 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #7 of the Dietetic Survey on whether meals are served about the same time each day. | |
| 77 | enough time | Q8ET;0 | MULTIPLE | 117.377 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #8 of the Dietetic Survey on whether the patient had enough time to eat. | |
| 78 | nutritional info | Q9NI;0 | MULTIPLE | 117.378 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #9 of the Dietetic Survey on whether the patient received nutritional information or an individual diet plan. | |
| 79 | overall | Q10V;0 | MULTIPLE | 117.379 | This multiple contains the numbers surveyed in regard to the five ratings, Excellent, Very Good, Good, Fair and Unacceptable for question #10 of the Dietetic Survey on the overall quality of the N&FS. |
Not Referenced