Over the past several years there has been continued focus on reducing the number of patients being
readmitted to a hospital once they have been discharged. Many factors are involved, and both acute and post-acute providers are paying close attention to reducing their number of readmissions. This not only involves reviews and monitoring of internal systems and processes, but aligning
with others to manage care transitions. Food, nutrition, and dining are integral components in overall care transition and significantly impact both quality and financial incentives. This article will look at some of the background information which prompted this focus on reducing hospital readmissions, and will offer practical suggestions for effective care transition management.