Gauging Food And Nutritional Care Quality In Hospitals

2013 ◽  
pp. 401-426
Keyword(s):  
Care Quality ◽  
Nutritional Care

Managing Nutrition

2012 ◽  
Author(s):  
Sue Green
Keyword(s):  
Multidisciplinary Team ◽  
Fluid Management ◽  
Care Quality ◽  
Human Nutrition ◽  
Good Knowledge ◽  
Nursing Management ◽  
High Quality ◽  
Nutritional Care ◽  
Anatomy And Physiology ◽  
Care Quality Commission

This chapter addresses the essential nursing responsibility to ensure that adequate nutritional care is offered to all patients, whether in hospital or community-based settings. To provide appropriate nutritional care to patients or clients, nurses must have a good knowledge and understanding of the principles of human nutrition, and be able to deliver nutritional support that is informed by current clinical guidelines and up-to-date evidence, as well as to evaluate that care. Healthcare organizations have a duty to ensure that patients and clients receive high-quality nutritional care. The Council of Europe (2003) has published guidelines on food and nutritional care in hospitals, and a recent Europe-wide campaign has been launched to improve nutritional care in all types of care facility (Ljungqvist et al., 2010). A European strategy to address obesity has also been launched (Commission of the European Communities, 2007). In England, the Care Quality Commission (CQC, 2010), which regulates care settings, has set national standards concerning nutrition. The provision of high-quality nutritional care involves a range of services and requires a multidisciplinary team approach. As a nurse, your role within the multidisciplinary team is fundamental in ensuring the delivery of appropriate nutritional care. In the UK, this is clearly identified by the incorporation of ‘Nutrition and Fluid Management’ within the Essential Skills Clusters for pre-registration nursing education (Nursing and Midwifery Council, 2010). Human nutrition is the study of nutrients and their effect on health, and the processes by which individuals obtain nutrients and use them for growth, metabolism, and repair. The term ‘human nutrition’ therefore incorporates many aspects of behaviour and physiology. The way in which the body obtains, ingests, digests, absorbs, and metabolizes nutrients is described in core anatomy and physiology textbooks (for example, Marieb and Hoehn, 2010), and it is important that a good knowledge and understanding of these processes is gained before considering the nursing management of nutritional care. This chapter considers the principles of human nutrition that underpin the nursing management of nutritional care and focuses on the key nursing interventions that you should be able to provide with confidence. The amount and type of nutrients that a person obtains influences his or her ‘nutritional status’.

The Importance of Standardized Observations to Evaluate Nutritional Care Quality in the Survey Process

2009 ◽  
Vol 10 (8) ◽  
pp. 568-574 ◽  
Author(s):  
John F. Schnelle ◽  
Rosanna Bertrand ◽  
Donna Hurd ◽  
Alan White ◽  
David Squires ◽  
...  
Keyword(s):  
Care Quality ◽  
Nutritional Care

scholarly journals Gauging food and nutritional care quality in hospitals

2012 ◽  
Vol 11 (1) ◽  
Author(s):  
Rosa Wanda Diez-Garcia ◽  
Anete Araújo de Sousa ◽  
Rossana Pacheco da Costa Proença ◽  
Vania Aparecida Leandro-Merhi ◽  
Edson Zangiacomi Martinez
Keyword(s):  
Care Quality ◽  
Nutritional Care

Gauging Food and Nutritional Care Quality in Hospitals

2013 ◽  
pp. 365-389
Author(s):  
Rosa Diez-Garcia ◽  
Anete Araújo de Sousa ◽  
Rossana Pacheco da Costa Proença ◽  
Vania Leandro-Merhi ◽  
Edson Martinez
Keyword(s):  
Care Quality ◽  
Nutritional Care

scholarly journals Food and nutritional care quality indicators in hospital

2013 ◽  
Vol 2 (3) ◽  
pp. 132
Author(s):  
Rosa Wanda Diez-Garcia ◽  
Camila Cremonezi JAPUR ◽  
Maria Angélica Tavares Medeiros
Keyword(s):  
Food Service ◽  
Data Bank ◽  
Diet Therapy ◽  
Care Quality ◽  
Management Control ◽  
Nutritional Care ◽  
Hospital Malnutrition ◽  
Nutrition Service ◽  
Food And Nutrition Service ◽  
Evaluation And Monitoring

Hospital malnutrition and increased prevalence of hospitalized patients with chronic diseases require hospital improvements in nutritional care quality. This study describes the construction of indicators to assess the quality of hospital food and nutritional care. We obtained a data bank containing information about 37 hospitals as well as their Hospital Food and Nutrition Service (HFNS) applying a questionnaire to the HFNS coordinators of each institution. We collected data about the activities of the clinical dietitians and administrative dietitian, meal production and management, and characteristics of the hospital diet. We grouped the obtained data into two corpora of actions, designated Nutritional Care Quality (NCQ) and Food Service Quality (FSQ). Each corpora comprised four indicators. The NCQ indicators included inpatient dietary coverage actions, evaluation and monitoring of nutritional status actions, actions on integration of nutritional assistance activities within the team, and actions supporting diet therapy. The FSQ indicators comprised mediation actions with users and other hospital sectors, autonomy and management control actions, meal production and qualification actions, and staff qualification actions. Systematizing the NCQ and FSQ indicators is important to support the Food and Nutritional Care Quality in Hospitals (FNCQH).  

New Post-Acute Care Quality Measures Take Effect Oct. 1

ASHA Leader ◽  
2016 ◽  
Vol 21 (6) ◽  
pp. 34-35
Author(s):  
Sarah Warren ◽  
Tim Nanof
Keyword(s):  
Acute Care ◽  
Quality Measures ◽  
Care Quality ◽  
Post Acute Care
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