24October2014

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You are here: Home Tackling Malnutrition What have others done to combat malnutrition? Professional Associations and Academic Institutions

Professional Associations and Academic Institutions

British Dietetic Association (BDA)

2006

Food Counts! (a BDA specialist group) launched the BDA Consensus statement “A Dietetic Interface with Food Service” and then developed the toolkit “Delivering Nutritional Care through Food and Beverage Service”

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2011

The BDA launched its “Mind the hunger gap” campaign in November 2011. This is an on-line campaign, with support for dietitians to raise the issue of approximately 1 million older people in the community eating less than one square meal a day. The BDA will also campaign at a national level to raise the issue.

The website also includes resources for the public, including a public toolkit, a food fact sheet “Malnutrition – Overcoming the Problem” and a leaflet for adults who have a poor appetite or who have lost weight “Eating Better, Feeling Better”.

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2012

The BDA Food Counts group has worked with hospital caterers and other stakeholders to produce the “Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage services.”  This is a credible evidence based document that supports dietitians and caterers. A source of standards, guidance and good practice it also contains tools and checklists for measuring against these recognised standards. These standards need to be met and budgets should be set to enable the catering service in hospitals to do so. All dietitians will welcome this when it is published in the near future and this will help to ensure patients receive food of the nutritional quality needed for recovery.

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British Geriatrics Society (BGS)

BGS Good / Best Practice Guides:

2009

“Nutritional Advice in Common Clinical Situations”

2011

“Healthy Eating for Older People”

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British Society of Gastroenterology (BSG)

BSG Clinical guidelines:

2003

“Guidelines for enteral feeding in adult hospital patients”

2010

“The provision of a percutaneously placed enteral feeding service”

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The British Society of Paediatric Gastroenterology Hepatology and Nutrition (BSPGHAN)

2003

BSPGHAN produced "A Guide for Purchasers of Paediatric Gastroenterology, Hepatology and Nutrition Services" which includes guidance on nutrition.

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COPD Education

2011

The Respiratory Healthcare Professionals Nutritional COPD Guideline was launched at the British Thoracic Society meeting in 2011. It was designed to raise the awareness of nutrition with respiratory health professionals and their COPD patients. The Guideline provides a simple tool to aid first line nutritional management of this patient group and improve the nutritional status of COPD patients. It includes concise advice for healthcare professionals and patient information leaflets on “Eating Well for Your Lungs”, “Improving Your Nutrition” and “Nutrition Support in COPD”.

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Food and Nutrition Group at Help the Hospices

The Group aims to raise standards and awareness of the role of food and nutrition in palliative care.

Its members are drawn from a large number of professions working in palliative care, including doctors, nurses, dietitians, speech and language therapists, academics, physiotherapists, chefs, social workers and service users.

You can find more information about us and our activities through the following link.

http://www.helpthehospices.org.uk/our-services/running-your-hospice/food-and-nutrition/

The Group have joined with the Help the Hospices National Audit Tools Group and have produced a National Nutrition and Hydration Audit Tool for all hospices to use.

The Group also just sent out a survey to all hospices to find out their practices in relation to nutrition screening and assessment.

2009

The Group have recently produced a Consensus statement. The Consensus has been endorsed by the British Dietetic Association, the Royal College of Nursing, the Royal College of Physicians, the National Association of Care Catering, the National Council for Palliative Care and the European Association of Palliative Care

http://www.helpthehospices.org.uk/our-services/running-your-hospice/food-and-nutrition/consensus-statement

Hospital Caterers Association (HCA)

The HCA aims to promote standards of hospital and healthcare catering through education and training and to foster strong links with governments and other influential bodies to increase respect for and understanding of the role of hospital catering and the challenges it faces.

Better Hospital Food
You can access all the information about the Better Hospital Food programme through its website, including all the resources produced to support the programme (for example, the National Dish Selector, the NHS menu, the Nutritional Spreadsheet and a patient catering satisfaction questionnaire).

HCA also provide their own publications, including the good practice guide “Healthcare Food and Beverage service Standards. A guide to ward level services”.

HCA has recently published a toolkit “100 metres of success” showcasing examples of good practice.

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Intercollegiate Group on Nutrition (ICGN)

1997

The Academy of Medical Royal Colleges set up the ICGN in recognition of the importance of nutrition in medical practice for patient care and public health. It has established the Intercollegiate Course on Human Nutrition and has ensured that nutrition is specifically included in the curriculum for undergraduates and foundation year doctors, thus promoting nutrition education at both undergraduate and postgraduate levels.

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International Longevity Centre

2006

ILC was one of the contributors to “Malnutrition among Older People in the Community”. This report contains recommendations for tackling the problem of malnutrition in the community, particularly in older people.

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2010

ILC published the report “Personalisation, Nutrition and the Role of Community Meals.”  This report addresses the issues around meeting the nutritional needs to older people in the community and is the outcome of a roundtable discussion chaired by Baroness Greengross.

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National Association of Care Catering (NACC)

NACC has members from all areas of the care catering industry, including those producing and delivering food to day centres and people's homes.

Its recent “No One Should Go Hungry” campaign highlighted the problem of malnutrition in older people and called for a nutrition standard for older people. It produces a number of resources available on its website including “Spotting the signs of Malnutrition and Dehydration”, information on preventing dehydration in older people and it has produced a guide “Menu Planning and Special Diets in Care Homes”  to assist care home staff in meeting the nutritional needs of adults under their care (available from the NACC shop).

NACC is also running a Dehydration in Older People Awareness Week from 11th to 17th June 2012 and runs an annual National Community Meals Week.

NACC runs an annual training and development forum.

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National Confidential Enquiry into Patient Outcome and Death (NCEPOD)

2004

NCEPOD report "Scoping our practice" on therapeutic endoscopic procedures includes recommendations for Percutaneous Endoscopic Gastrostomy (PEG) insertion.

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NCEPOD report “A Mixed Bag. An enquiry into the care of hospital patients receiving parenteral nutrition.” This report demonstrated good practice in Parenteral Nutrition Care in only 19% of the cases studies. Problems identified included:

  • Inadequate consideration of enteral nutrition
  • PN not appropriate
  • Delays in recognising the need for and in starting PN
  • Poor assessment and monitoring of patients
  • Poor documentation of nutritional care

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Nutrition Day Wordwide

2006 to date

Nutrition Day started as a European project to audit the prevalence of malnutrition in hospitals and nursing homes and look at the effect of malnutrition on outcome. It has been running annually since 2006 and has expanded to include many countries worldwide.  Nutrition Day in 2006 provided data on 16455 patients in 25 countries and demonstrated that the length of stay increased by 6 days in patients who were malnourished and that a reduced appetite was associated with increased mortality. Units are provided with their own data for benchmarking, and the overall data has been used to investigate how the nutritional risk of patients is determined and whether such assessment influences daily nutritional care (Schindler K, Pernicka E, Laviano A, et al., How nutritional risk is assessed and managed in European hospitals: A survey of 21,007 patients findings from the 2007-2008 cross-sectional nutritionDay survey. Clin. Nutr. 2010; 29(5):552-559).

Royal College of Nursing (RCN)

2007

The RCN launched its ”Nutrition Now” campaign in 2007 following an extensive survey of its members to explore their views on patient nutrition as a clinical issue. The website has extensive resources to support the campaign, including the RCN “Principles for Nutrition and Hydration”.

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Royal College of General Practitioners (RCGP)

2011 - 2014

RCGP has appointed Dr Rachel Pryke to be their Clinical Champion for “Nutrition for Health.” Her role with cover both malnutrition and obesity.

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Royal College of Physicians

2002

“Nutrition and patients. A doctor’s responsibility.” This report was a wake-up call to the medical profession to take nutrition seriously and called for every clinician to undertake nutritional assessment of all their patients, act to prevent problems in those at risk of either malnutrition or becoming overweight and to treat those who are malnourished or obese effectively.

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2010

“Oral feeding difficulties and dilemmas. A guide to practical care, particularly towards the end of life.” This report is an excellent resource for those involved in taking the difficult decisions that are often required in relation to feeding at the end of life and ensures that professionals have the relevant knowledge to upderpin those decisions.

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2010

“MARSIPAN: management of really sick patients with anorexia nervosa.” This report was written to address the concerns about the number of deaths of young people with severe anorexia nervosa on general medical wards and provides practical advice on the management of these patients.

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The European Nutrition for Health Alliance (ENHA)

ENHA brings together public health, health and social care professionals to promote better nutrition and to tackle malnutrition in Europe. It joined with the Czech Presidency of the EU, EU health ministries and others to produce the Prague declaration in 2007, calling for an end to malnutrition. The campaign “Air, Water, Nutrition: It’s A Basic Need” aims to raise awareness of malnutrition, promote nutritional screening and education and promote policies within the EU to ensure good nutritional health.

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The European Society for Clinical Nutrition and Metabolism (ESPEN)

“Fight Against Malnutrition” campaign.  This campaign aims to share information about effective initiatives in tackling malnutrition in order to achieve a significant reduction in the high prevalence of malnutrition in Europe and around the world. The website includes a video on malnutrition, a forum and information on the Danish, Dutch and Spanish campaigns to combat malnutrition.

http://www.espen.org/

University of Newcastle. Institute for Ageing and Health.

1997

“Eating Matters. A Resource for Improving Dietary Care in Hospitals” Senga Bond, Professor of Nursing Research. This was put together in response to requests from nurses for help in improving standards of dietary care on the wards. Although focussed on ward staff, it was also sent to the Nursing Director in every Trust to ensure that nutrition was high on the Trust Executives agenda. The aim was to inform and educate and provide practical examples of how to improve nutritional care.

2008 - 2011

MAPP-MAL. Multidisciplinary approach to develop a prototype for the prevention of malnutrition in older people: products, people, places and procedures. This project is exploring new ways of producing and delivering food to older patients using a ‘joined-up approach’. The project has culminated in the production of “hospital foodie” - a total food and nutrition management system which aims to raise the profile of hospital food and thereby improve nutrition.

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