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Nutrititional support session for HCSWs in practice

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Tracy Culkin
Tracy Culkin

This document discusses nutrition guidelines and care for hospital patients. It outlines the roles and responsibilities of various staff and groups in assessing patients' nutritional needs and dietary requirements. Key aspects of the nutritional framework include safety, screening, food provision, care plans, education and artificial nutrition. The document also discusses factors that can affect patients' eating habits and intake, and the importance of maintaining dignity and a balanced diet.

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Staff Nurse Tracy Culkin
To discuss the rational behind: Hospital Regulations on nutrition Nutritional Support & Services Main food Groups Factors that effect patients eating habits and appetite Factors that effect daily food intake Maintaining patents dignity when feeding
To ensure that all patients have their nutritional needs assessed and a plan of care/support is initiated to meet those needs That any special dietary requirements are recorded and met, for example gluten free, vegetarian & texture modification That 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.
Roles and responsibilities are embraced by a wide range of people listed below: Nutritional steering groups Nutritional support groups Patient environment action teams Essence of care groups Matrons Enteral feeding teams Social work staff Medical staff Nursing staff Healthcare support workers Dieticians Speech and language therapist Catering team
Key aspects of the nutritional framework are: Safety Providing assistance Nutritional screening Food provision Care/support plan Education and training Artificial nutrition Public health Audit
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.
People who use are services are more informed which have increased the need to work more closely with them and thier families Feedback on our performance Staff changes due professional workload across the board Engagement with service users and carers to promote equality, partnership and dignity
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.
Staff or volunteers who assess and provide for peoples care and nutritional needs/or undertake nutritional screening Those 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
Basics of nutrition and hydration 10 key characteristics of good nutritional care in hospitals Meal preparation Cultural and religious diets Why people become malnourished/dehydration Consequences of malnutrition Identification, treatment and monitoring of nutritional needs MDT expertise dieticians, occupational therapists, and speech and language therapists
No 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.
Nutrititional support session for HCSWs in practice
Special diets and menu planning Stimulating food and drinks Dementia Diabetes Altered consistency and swallowing difficulties, dysphasia management Signage Artificial nutritional support Oral nutritional support Obesity Food allergies Health eating
Crockery, cutlery Kitchen equipment Presentation The eat environment Physical position Protected mealtimes Availability of snacks Company Choice Dignity and respect Support and encouragement Oral health Ability Sight
Ensure that the patient is in a safe comfortable eating position Provide appropriate equipment preferably wash hands, provide wipes Encourage involvement prior to meal arriving Clear table tops from clutter Environment, reduce noise, distraction Provide assistance feeding/opening packages ect Observation- making sure they can eat Monitoring/assessment record food and fluid intake
Please complete question sheet and feedback sheet

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Nutrititional support session for HCSWs in practice

  • 2. To discuss the rational behind: Hospital Regulations on nutrition Nutritional Support & Services Main food Groups Factors that effect patients eating habits and appetite Factors that effect daily food intake Maintaining patents dignity when feeding
  • 3. To ensure that all patients have their nutritional needs assessed and a plan of care/support is initiated to meet those needs That any special dietary requirements are recorded and met, for example gluten free, vegetarian & texture modification That 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 are embraced by a wide range of people listed below: Nutritional steering groups Nutritional support groups Patient environment action teams Essence of care groups Matrons Enteral feeding teams Social work staff Medical staff Nursing staff Healthcare support workers Dieticians Speech and language therapist Catering team
  • 5. Key aspects of the nutritional framework are: Safety Providing assistance Nutritional screening Food provision Care/support plan Education and training Artificial nutrition Public health Audit
  • 6. 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. People who use are services are more informed which have increased the need to work more closely with them and thier families Feedback on our performance Staff changes due professional workload across the board Engagement with service users and carers to promote equality, partnership and dignity
  • 8. 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. Staff or volunteers who assess and provide for peoples care and nutritional needs/or undertake nutritional screening Those 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. Basics of nutrition and hydration 10 key characteristics of good nutritional care in hospitals Meal preparation Cultural and religious diets Why people become malnourished/dehydration Consequences of malnutrition Identification, treatment and monitoring of nutritional needs MDT expertise dieticians, occupational therapists, and speech and language therapists
  • 11. No 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. Special diets and menu planning Stimulating food and drinks Dementia Diabetes Altered consistency and swallowing difficulties, dysphasia management Signage Artificial nutritional support Oral nutritional support Obesity Food allergies Health eating
  • 14. Crockery, cutlery Kitchen equipment Presentation The eat environment Physical position Protected mealtimes Availability of snacks Company Choice Dignity and respect Support and encouragement Oral health Ability Sight
  • 15. Ensure that the patient is in a safe comfortable eating position Provide appropriate equipment preferably wash hands, provide wipes Encourage involvement prior to meal arriving Clear table tops from clutter Environment, reduce noise, distraction Provide assistance feeding/opening packages ect Observation- making sure they can eat Monitoring/assessment record food and fluid intake
  • 16. Please complete question sheet and feedback sheet