Shrewsbury and Telford Hospitals

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Shrewsbury and Telford Hospitals

• Food and Nutrition

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Malnutrition in Hospital

• Malnutrition
• Costs the UK gt 7.3 billion per year
• Costs 3.8 billion per year to treat malnourished
  people in hospital
• 30 of patients in hospital are clinically
  malnourished
• Effective screening can help detect and treat
  malnutrition
• (BAPEN, 2005)

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Food and Nutrition

• Ten factors to be considered - Essence of Care
  (DoH 2001)
• NICE Guidelines February 2006
• Nutrition support in adults
• PEAT Assessments

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EOC Benchmarking - Best Practice

• (Benchmarks are made up of 10 factors)
• Screening Assessment nutritional needs
• Planning, evaluation of nutritional care
• Conducive environment
• Assistance to eat drink
• Obtaining food
• Provision of food
• Food availability
• Presentation
• Monitoring
• Eating to promote health

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Nutrition Screening Tool

• Key Issues
• Ward ownership
• Keep nutrition on the agenda
• Team approach
• Patient satisfaction and Health
• Practical aspects
• Organising training
• Filling out screening tool weekly
• Provision of snacks
• Build-up supplements
• Food record charts

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Nutrition Screening Tool

• Benchmarking and audit can demonstrate how well
  we are performing
• Wards have been audited on a regular basis

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Protected Mealtimes

• Benchmarks of Best Practice
• (Factors 3, 4, 8 and 9)
• Audit tool developed and piloted in two clinical
  areas.
• Implemented in Care of the Elderly (RSH)

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What this Means

• Strengthened Multidisciplinary Team working
• Regular audits carried out
• Staff feedback and action planning
• Raising nutritional care awareness throughout the
  department

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Education

• Statutory training for all food handlers within
  Trust
• HCA formal education programme
• Local delivery of training sessions in clinical
  areas
• Working in partnership with the Faculty of Health
  in Staffordshire University
• 3rd year student nurse education
• Influencing education through experiential
  learning for new entry student nurses

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Catering Initiatives

• Food Group Meetings
• Relate to Benchmarks of Best Practice
• Factors 5, 6, 7, 8, and 10
• Catering, protected mealtimes, snacks, puree
  meals, high protein menu, nutritional content of
  standard recipes

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Food and Nutrition Benchmark

• Summary
• Nutrition Screening Tool
• Protected Mealtimes
• Food Group Meetings
• Therapy Services Working Groups looking at Audit
  and Benchmarks
• Education
• Ongoing initiatives

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Feedback from patients
Enjoyed the Food I appreciate the
opportunity to clean my hands prior to eating
Food was of a very good Quality I had
not ordered food on the first day of arrival but
suitable food was provided Care and food very
good and as ordered Excellent Food The
Dietitian was very helpful