i 1.00 Hours

Course Overview

Have you heard of the terms patient experience, patient satisfaction, HCAHPS, or value-based purchasing? Have you wondered what your role is in patient satisfaction and the patient experience? Hospitals have collected information on patient satisfaction for years; it was not until the Patient Protection and Affordable Care Act (PPACA) was passed in March 2010 that healthcare providers were obligated to improve the quality, efficiency, and overall value of the care they provide and report it publicly. Patient experience and patient satisfaction have been used interchangeably; while certainly interconnected, the phrases have evolved in terms of how they are evaluated and applied in performance improvement. As healthcare continues to move toward pay-for-performance models, dietitians and foodservice professionals must continue to transform the patient experience and improve patient satisfaction through patient food, retail services, and clinical nutrition to enhance quality, safety, and maintain/grow their market share in the community.

About the Course Author


Julie Charnosky, MS, RD, LDN, is a clinical dietitian and the owner of Start Fresh Nutrition. She has worked in clinical nutrition management and food service operations throughout her career and was a department leader in her hospital for QAPI using the lean management system.

Julie Charnosky, MS, RD, LDN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

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Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Commission on Dietetic Registration


    As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.

  • Florida Council of Dietetics and Nutrition


    Florida Council of Dietetics and Nutrition (CEBroker Provider #50-290)

    This course is approved for 1.0 contact hours.

Course Details
  • Course Code:

  • Hours:

  • Type:

    Online Course
  • Release Date:

  • Expiration Date:

  • Learning Objectives:

    Describe hospital value-based purchasing and the impact on reimbursement.; Describe the differences between patient experience and patient satisfaction.; Identify four or more opportunities for dietitians and foodservice managers to improve patient satisfaction and the patient experience.; Identify the major components of the HCAHPS survey.; Recognize at least 3 differences in patient experience and patient satisfaction surveys.
  • Target Audience:

    The target audience for this course is: Level II level Dietitians; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.