1. Measuring progresses in “Frontline staff in all care settings must receive appropriate training on the importance of good nutritional care Spain Israel group

2. 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

3. 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

4. IMPROVED MEAL PRESENTATION INCREASES FOOD INTAKE AT A HOSPITAL SETTING D. Abigail Navarro Msc, RD May 15 th,2014

5. Chef Haim Eshkol decorating meals

6. Food in the hospital CurrentNew

7. Evaluation tools- Digital Imaging Method ControlExperimental

8. Evaluation tools – nutritionDay questionnaire

9. Results Most common reasons for eating less during hospitalization p < 0.05

10. Results Was the meal tasty? p < 0.05

11. Readmission rate in % Control group n=92 Experimental n=101 ** p<0.02 **

12. 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)

13. Accreditation process

15. Tool box

16. Fight against malnutrition