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The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services

The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services. Maxine Cartz RD. Content. Process – how did the Digest evolve? Content – what is it? Audience - who can use it? Practical applications – how can you use it? Influencing – how?

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The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services

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  1. The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services Maxine Cartz RD

  2. Content • Process – how did the Digest evolve? • Content – what is it? • Audience - who can use it? • Practical applications – how can you use it? • Influencing – how? • Usage – examples of local initiatives • Questions

  3. Process • The Digest is ‘owned’ by Food Counts - BDA • Collated feedback since 2006 original toolkit • FC Committee 2010 SWOT • Cross professional FC study event November 2010 • Stakeholder day June 2011 • ‘Cutting edge’ cross professional ratification FC event Nov 2011 Full stakeholder engagement

  4. Consulting with… multicultural obesity HCA HIV/AIDS Anaphylaxis Campaign diabetes BDA GI RCN PENG renal mental health liver BAPEN Coeliac UK paediatric NAGE Age UK dietitians allergy WRVS NACC NHS Supply Chain Caterers

  5. Considerations since 2006 • Eatwell plate, FSA 2007 • Improving Nutritional Care: Nutrition Action Plan; DH 2007 • CQC - Essential Standards of Quality and Safety - outcome 5, regulation 14; 2009 • Council of Europe - 10 Key Characteristics and subsequent NPSA fact sheets; 2009 • Malnutrition Matters; BAPEN, 2010 • Dysphagia diet food descriptors; NPSA, RCS&LT, NNG, HCA, BDA, 2011 • Nutrition and health claims, Nov 2011 • Diabetes UK nutritional guidelines, May 2011 • Gluten regulations, Jan 2012 • Home Country devolution • Internal/external audits: PEAT cf. Picker Institute post discharge patient audits

  6. So what is the Digest? • Information and standards for best practice • Enable measurement against recognised nutritional standards • Caterers and dietitians working together • Common language - one voice • Consistency - definitive, common approach • Welfare of end user • CQC and internal audits A credible evidence-based document for dietitians and caterers and that supports those working in food and beverage services

  7. From ‘Toolkit’ to ‘Digest’ 2006 Delivering Nutritional Care through Food and Beverage Services – A Toolkit for Dietitians 2012 The Nutrition and Hydration Digest:Improving Outcomes through Food and Beverage Services • Electronic with web enabled links • Balance of detail and yet concise • Can be ‘dipped into’ • Flowcharts, diagrams • Worked examples • Sample checklists • References and further reading Endorsements Royal College of Nursing The Patients Association Hospital Caterers Association

  8. CQC: Meeting nutritional needs (Outcome 5) “Where food & hydration are provided to service users as a component of the carrying out of the regulated activity, the registered person must ensure that service users are protected from the risks of inadequate nutrition and dehydration, by means of the provision of: Choice of suitable, nutritious food & hydration in sufficient quantities Meeting needs of religious & cultural background Support, where necessary, to facilitate eating & drinking”

  9. Who can use the Digest? • Dietitians • Caterers • Multidisciplinary Teams • Manufacturers of hospital food and beverage products • Organisations tendering for catering contracts • Organisations creating nutritional standards for health and social care settings e.g. NACC • Dietetic course lecturers

  10. Influencing nationally How The Digest influenced • PLACE –Helen Ream • IHF - Helen Andrews • NACC Standard - Anne Donelan

  11. Already making a difference • Royal Oldham Hospital • UHNS • SWLMHT – Broadmoor • Nottingham • Tillery Valley Foods • ISS • Medirest

  12. The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services – available at: www.bda.uk.com Any Questions?

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