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It is used for alert (conscious) people, but often much of this information can also be obtained from the family or friend of an unresponsive person. In the case of severe trauma, this portion of the assessment is less important. A derivative of SAMPLE history is AMPLE history which places a greater emphasis on a person's medical history. [2]
Whether it's Stanford Hospital's hi-tech ordering system through room TV's, Fauquier Hospital's local organic menu, or the coffee-crusted prime rib at Cancer Treatment Centers of America, it's ...
Health information management's standards history is dated back to the introduction of the American Health Information Management Association, founded in 1928 "when the American College of Surgeons established the Association of Record Librarians of North America (ARLNA) to 'elevate the standards of clinical records in hospitals and other medical institutions.'" [3]
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
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The chargemaster may be alternatively referred to as the "charge master", "hospital chargemaster", or the "charge description master" (CDM). [4] [5] It is a comprehensive listing of items billable to a hospital patient or a patient's health insurance provider. [3] [6] It is described as "the central mechanism of the revenue cycle" of a hospital ...
The UGR-E begins heating with the pull of a tab, and can fully heat a meal within 30 to 45 minutes. The UGR-E has an offering of 4 breakfast menus, 8 lunch/dinner menus, and 1 holiday menu; each meal provides an average of 1,300 kcal. Each UGR-E module contains 18 meals, with each pallet holding 400 meals.