Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Management FCS 485

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Definition “The effective production, storage, retrieval, and dissemination of information in any format and on any medium” New Discipline Management Specialty

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Overview Types of information Techniques for managing information in an organization Information access and security Types of systems designed for nutrition professionals

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Types of Information Information Technology (IT): The use of computer technology in managing, processing, and accessing information. Two types handled IT systems

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Types of Information Intrinsic information: –Information that is processed –Includes data that are entered (input) and date that are produced (output) –Examples: Libraries Search Engines Diet order (input) → meal ticket (output) Food diary → nutritional analysis Delivery and usage of goods → Inventory reports

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Types of Information Extrinsic information: –Information stored in the system for the purpose of processing intrinsic information –Includes the database and the program Food list and nutrient database in a nutrient analysis program When information systems fail to produce results – faulty intrinsic data –Inaccurate nutrient analysis almost always traced to input errors

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Types of Information Use of information –The value comes from using information –Review types of information a system will generate Information overload –Determine what information is needed to complete a job Information shortage –Anticipate information for the future

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information in an Organization Standardization –Computers systems and programs can communicate with one another –Institutionalized programs: word processing, spreadsheet, graphics, and presentation software –Systematic method for identifying data files –Consistent format for all forms

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information in an Organization Information Flow –Changes to the traditional vertical flow –Take advantage of increased information flow but insure direct person-to-person communication is not lost –Internal information Protected by a firewall –External information Website is essential to provide information Provide internet access

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information in an Organization Internet –Both useful and detrimental to an organization –Electronic monitoring of computer use –Measure productivity More acceptance with increase in telecommuting

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information in an Organization Training is an important IM function User manuals –Simple language –Customized for facility –Specify downtime procedures

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Security Limit flow of information between internal and external information –IM responsibility Tools: –Log-on identity and password –Security guidelines

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Access to Information Determined by individual managers –Diet clerks → patients’ diet orders –Dietitians → lab test results –Managers → financial information Limited access for patient confidentiality Standard practice for organizational Information

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Variety of information systems for dietetic practitioners Managers must determine criteria and evaluate program or system to use

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Hardware –Terminals connected to patient information systems (internal communication) –Notebook or handheld computers Nutritional screenings Placing patient food orders Taking inventories

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Software –Generic programs Word processing, spreadsheets, accounting programs, presentation software, etc. –Organization-based systems Patient information Purchased by IM with collaboration from several departments

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Nutrient Analysis Programs –Extrinsic information: list of foods and nutrient data –System constraints: Size of food list Number of nutrients Source of data Missing data Ability to add new foods

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Patient Services Programs –Process information related to patient meals and meal service - diet orders, food preferences, menu selections, snacks. –System constraints: Does not communicate with patient information system Interface with nutrient analysis programs or other foodservice programs

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Foodservice Programs –Manage purchasing and inventory –Produce food production forecasts –Generate quantity recipes –Compute costs –Analyze use –Calculate waste

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Foodservice Programs –System Constraints Expandable and ability to integrate with other program modules –Inventory system –Production control system –Point-of-sale system –Patient services system

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Systems Additional programs/modules: –Scheduling employees –Screening patients for nutritional risk –Calculating therapeutic diets –Conducting nutritional assessments –Computing kilocaloric requirements –Identifying food/medication interations

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Purchasing Systems Take a realistic look at present and future needs of the facility –Expensive to purchase –Time consuming to install –Likely to be used for a long time Process: –Needs assessment –List of system requirements –Identify and evaluate programs

Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Purchasing Systems Other considerations: –Available upgrades –Customer support –Data entry –Training of staff –Development of policies and procedures –Available office space –Disruptions to facility