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Affordable Care Act and LTC Dining Services

Reflections for the AHF conference. We've all heard about how hospital operators think the Affordable Care Act (ACA) will affect hospital foodservice, but no one is really mentioning the role long-term care facilities will play in the equation. For a recap: Under ACA hospitals are tas

Becky Schilling, Group Content Director/Editor-in-chief

June 13, 2013

1 Min Read
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We’ve all heard about how hospital operators think the Affordable Care Act (ACA) will affect hospital foodservice, but no one is really mentioning the role long-term care facilities will play in the equation.

For a recap: Under ACA hospitals are tasked with reducing readmissions. As such, hospitals will not be reimbursed for the second visit of patients within 30 days of discharge for certain conditions and procedures.

So where do LTC facilities come into play? That’s exactly what Daphne Gulick, senior director of food services for Masonic Village of Elizabethtown (Pa.) spoke about at the 2013 AHF conference in New Orleans.

Many times patients, especially the elderly, are discharged from a hospital to an LTC facility. If a patient in an LTC facility is readmitted within 30 days of discharge, the hospital will not be reimbursed for the second visit. This is again only for certain conditions/procedures, but the number of these will be increasing in the coming years.

That makes it even more important for hospitals and LTC providers to work together to create a cohesive patient care program so they can reduce the likelihood of readmission.

For Gulick, that meant having an open dialogue with the local hospitals and ensuring that nutrition education begins first in the hospital and then is carried into her facility. Gulick advises LTC foodservice providers to get ahead of the curve, so to speak, as these locations are not mentioned in the ACA. She says it’s important for LTC locations to partner with local hospitals to provide a continuum of care for patients.  

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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