Measuring progresses in“Frontline staff in all care settings
must receive appropriate training on the importance of good nutritional
care
Spain Israel group
Frontline staff in all care settings?
• Hospital Managers • Senior and junior physicians + medical students• Nurses + students• Dieticians• Pharmacists• Kitchen• Physicians, nurses in community, home care
Appropriate training in the importance of good nutritional care
• Comprehensive education for MDs (14 hrs)• Comprehensive education for RNs• Short education (4 h) LLL like• Inspired by BCLS or blood transfusion education:• Tutorial computerized education during the free
time of the health professional is preferred to cover all the professionals
• You tube?• Teaching chefs
IMPROVED MEAL PRESENTATION INCREASES FOOD INTAKE AT A HOSPITAL SETTING
D. Abigail Navarro Msc, RDMay 15th,2014
Chef Haim Eshkol decorating meals
Food in the hospital
Current New
Evaluation tools- Digital Imaging Method
Control Experimental
Evaluation tools – nutritionDay questionnaire
ResultsMost common reasons for eating less during hospitalization
p < 0.05 p <
0.05p < 0.05
ResultsWas the meal tasty?
p < 0.05
Readmission rate in %
Control group n=92Experimental n=101** p<0.02**
How to test
• Community to be explored through ND 6 month outcome in the GNC patient or the malnourished
• Hospital: Health professionnals• Pre and post course test • Number of health professionals assessed and tested every
year• Quality of nutritional care assessed by
– How many patients are screening– Malnutrition diagnosis mentioned in the chart– Number of calls for nutrition consults, EN and PN days– Therapy prescribed and administered– Nutrition Day (Belgium model strongly suggesting and
financially supported within Nutrition Team)
Accreditation process
Tool box
Fight against malnutrition