Efficient time for food delivery and assistance, reduced interruptions, increased consumption. Better monitoring
Menus to reflect and respond to local cultural needs
Controlled/ reduced visiting times reduce infection and improve care around meals. Carers (not visitors) stay to help.
Patients own food, health & safety
Strict policies /disclaimers. Encourage choice via hospital menu
Info on menu completion, meal times, not to bring in own food, dietary advice.
Early screening, assessment, and nutritional optimisation
Health Care commission
Standard 15 (b)
Key core performance standard: all patients on admission to have appropriate and timely screening
Links with the Liverpool care pathway, ethical dilemmas, good MDT working and decision making: impact quality of life / care and cost, complications and length of stay
Comply or risk register that they are not adopted and why.
National Campaign : kitchens, IV’s central lines and urinary catheters etc. MRSA , bacteraemia are reported to a main database.
New housekeeper role not responsible for cleaning i.e. can be involved with nutritional care
External inspection from a patient perspective
Hospital Drivers affecting Nutrition Strategy
