Improving Nutrition on the Wards

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Improving Nutrition on the Wards

• Nutrition and Patient Safety
• Implementing the 10 Key Characteristics of Good
  Nutritional Care

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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

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A story to share
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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

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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

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Council of Europe Alliance UKThe Alliance has a
common aim

• 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

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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

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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

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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/improving
  patientsafety/cleaning-and-nutrition/nutrition/goo
  d-nutritional-care-in-hospitals/nutrition-fact-she
  ets/

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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

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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

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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

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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.

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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

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Thank you for listeningcaroline.lecko_at_npsa.nhs.uk
Any questions?