Measuring progresses in“Frontline staff in all care settings

must receive appropriate training on the importance of good nutritional

care

Spain Israel group

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

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

IMPROVED MEAL PRESENTATION INCREASES FOOD INTAKE AT A HOSPITAL SETTING

D. Abigail Navarro Msc, RDMay 15th,2014

Chef Haim Eshkol decorating meals

Food in the hospital

Current New

Evaluation tools- Digital Imaging Method

Control Experimental

Evaluation tools – nutritionDay questionnaire

ResultsMost common reasons for eating less during hospitalization

p < 0.05 p <

0.05p < 0.05

ResultsWas the meal tasty?

p < 0.05

Readmission rate in %

Control group n=92Experimental n=101** p<0.02**

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)

Accreditation process

Tool box

Fight against malnutrition