1 / 15

Improving Nutrition on the Wards

Improving Nutrition on the Wards. Nutrition and Patient Safety Implementing the 10 Key Characteristics of Good Nutritional Care. Aims of the presentation. To provide some background to the 10 Key Characteristics of Good Nutritional Care

clay
Download Presentation

Improving Nutrition on the Wards

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Improving Nutrition on the Wards Nutrition and Patient Safety Implementing the 10 Key Characteristics of Good Nutritional Care

  2. Aims of the presentation • To provide some background to the 10 Key Characteristics of Good Nutritional Care • To provide an update on going developments in relation to the 10 Key Characteristics of Good Nutritional Care • To consider potential opportunities for monitoring improvements in improvements against the 10 Key Characteristics of Good Nutritional Care

  3. A story to share…

  4. Background • November 2002 – Committee of Experts Report • Participating nations: - Austria, Belgium, Cyprus, Denmark, Finland, France, Germany, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Slovenia, Spain, Sweden, Switzerland and the United Kingdom

  5. Resolution ResAP (2003) Food and Nutritional Care in Hospitals • Adopted by the Committee of Ministers on 12 November 2003 • 116 recommendations • Nutritional assessment and treatment in hospitals • Nutritional care providers • Food services practices • Hospital food • Health Economics

  6. Non-Government British Dietetic Association Hospital Caterers Association Royal College of Nursing Royal College of Physicians Royal College of Speech & Language Therapy National Association of Care Catering British Medical Association British Association of Parenteral & Enteral Nutrition Intercollegiate Group on Nutrition Education Nutrition Society Government National Patient Safety Agency Department of Health Scottish Executive – QIS Welsh Assembly Government Department of Health, Social Services and Public Safety NI Council of Europe Alliance UKThe Alliance has a common aim

  7. 10 Key Characteristics of Good Nutritional Care • Launched in 2007 • Meaningful from the ‘bedside to boardroom • Demonstrates what good looks like - To ward staff - To board members - To regulators • Demonstrates broad agreement across the health service

  8. 10 Key Characteristics of Good Nutritional Care Aim to help organisation to: • Be patient centred • Identify what is needed • Determine how it can be provided • Have the infrastructure in place to deliver • Deliver care effectively and safely • Reflect on service and continuously improve

  9. 10 Key Characteristics to Good Nutritional Care • Working to develop best practice guidance for the implementation of the ‘10 Key Characteristics of Good Nutritional Care’ • Seven fact sheets launched to date • Full toolkit will be completed by April 2009 • Collaborative working with the private sector and key stakeholder organisations • Available at http://www.npsa.nhs.uk/nrls/improvingpatientsafety/cleaning-and-nutrition/nutrition/good-nutritional-care-in-hospitals/nutrition-fact-sheets/

  10. 10 Key Characteristics of Good Nutritional Care • 1. Food service and nutritional care is delivered to the patient safely • 2. Implementation of Protected Mealtimes to provide an environment conducive to patients enjoying and being able to eat their food • 3. Supporting a multi-disciplinary approach to nutritional care and valuing the contribution of all staff groups working in partnership with patients and users

  11. 10 Key Characteristics of Good Nutritional Care • 4. Care provider to include specific guidance on food and beverage services and nutrition/hydration care in its service delivery and accountability arrangements • 5. Facilities and services are designed to be flexible and centred on the needs of the people using them • 6. Everyone using care services has a personal care/support plan and, where possible, has had personal input to identify their nutritional care and fluids needs, and how they are to be met • 7. Everyone entering care services is screened to identify those who are malnourished or at risk of becoming malnourished

  12. 10 Key Characteristics of Good Nutritional Care • Final 3 fact sheets will be launched on the 23 April 2009 at the Hospital Caterers Association conference in Glasgow

  13. DH and Key Stakeholder Nutrition Action Plan The Action Plan • To raise awareness of the link between nutrition and good health, and that malnutrition can be treated – 10 Key Characteristics of Good Nutritional Care • To ensure guidance is available in all sectors and is appropriate and user-friendly • To encourage nutritional screening for all groups using health and social care services and particularly for those groups known to be vulnerable. • To encourage the provision of relevant training for frontline staff and managers on the importance of nutrition for good health and nutritional care. • To clarify standards and strengthen inspection and regulation.

  14. How do we know that they will make a difference? • Potential opportunities for monitoring improvements against the 10 Key Characteristics of Good Nutritional Care could include: • Individual trust evaluation • Inclusion in to the Patient Environment Action Team inspection process • Underpinning of the inspection and regulation process with Care Quality Commission • National awards

  15. Thank you for listeningcaroline.lecko@npsa.nhs.ukAny questions?

More Related