Presentation on theme: "Nutritional Support Study Session for HCSW in practice"— Presentation transcript:
1 Nutritional Support Study Session for HCSW in practice Staff Nurse Tracy Culkin
2 Aims of this discussion To discuss the rational behind:Hospital Regulations on nutritionNutritional Support & ServicesMain food GroupsFactors that effect patients eating habits and appetiteFactors that effect daily food intakeMaintaining patents dignity when feeding
3 Hospital Regulations on Nutrition To ensure that all patients have their nutritional needs assessed and a plan of care/support is initiated to meet those needsThat any special dietary requirements are recorded and met, for example gluten free, vegetarian & texture modificationThat all patients who are unable to consume food orally have alternative provisions made using artificial nutritional methods. This may include a combination of oral and non-oral feeding routes.
4 Roles and Responsibilities Roles and responsibilities are embraced by a wide range of people listed below:Nutritional steering groupsNutritional support groupsPatient environment action teamsEssence of care groupsMatronsEnteral feeding teamsSocial work staffMedical staffNursing staffHealthcare support workersDieticiansSpeech and language therapistCatering team
5 The Framework Key aspects of the nutritional framework are: Safety Providing assistanceNutritional screeningFood provisionCare/support planEducation and trainingArtificial nutritionPublic healthAudit
6 Audit, Planning and Monitoring Over the past few years, there have been many changes in health and social care which have increased the need to work more closely with service uses and their families.The main reasons are not just related to food but are across all the services we provide as a trust.
7 The main reasons are due to People who use are services are more informed which have increased the need to work more closely with them and thier familiesFeedback on our performanceStaff changes due professional workload across the boardEngagement with service users and carers to promote equality, partnership and dignity
8 The need for staff Training Guidelines from the National Patient Safety Agency states all people providing nutritional care should have the appropriate skills and competencies to ensure that people in receipt of support services receive good nutritional care.
9 NPSA States we need to target Staff or volunteers who assess and provide for peoples’ care and nutritional needs/or undertake nutritional screeningThose who prepare or deliver food to service uses (catering staff)Those who assist people with thier own preparation or consumption of food (day care)Those who are involved in contracting service inspection and regulation
10 What should be included in staff training Basics of nutrition and hydration10 key characteristics of good nutritional care in hospitalsMeal preparationCultural and religious dietsWhy people become malnourished/dehydrationConsequences of malnutritionIdentification, treatment and monitoring of nutritional needsMDT expertise dieticians, occupational therapists, and speech and language therapists
11 Main Food GroupsNo single food contains all the nutrients needed for health so we should try to eat a balanced diet. By choosing a variety of foods from the five food groups, most people will get all the nutrients they need to stay healthy and active.
13 Factors that effect patients eating habits and appetite Special diets and menu planningStimulating food and drinksDementiaDiabetesAltered consistency and swallowing difficulties, dysphasia managementSignageArtificial nutritional supportOral nutritional supportObesityFood allergiesHealth eating
14 Factors that effect daily food intake Crockery, cutleryKitchen equipmentPresentationThe eat environmentPhysical positionProtected mealtimesAvailability of snacksCompanyChoiceDignity and respectSupport and encouragementOral healthAbility
15 Patients dignity when feeding Ensure that the patient is in a safe comfortable eating positionProvide appropriate equipment preferably wash hands, provide wipesEncourage involvement prior to meal arrivingClear table tops from clutterEnvironment, reduce noise, distractionProvide assistance –feeding/opening packages ectObservation- making sure they can eatMonitoring/assessment –record food and fluid intake
16 Thank you for your timePlease complete question sheet and feedback sheet