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The introduction of pre-printed food diries on elderly care wards
Written by Gwen Jarrett October 02, 2009 Hits: 1303
Acute / Hospital Care
Briefly describe what it is
The introduction of the food diaries demonstrates a rapid improvement with high impact at low cost. The dual prupose pre-printed sheet is used on two elderly care wards by the patients to select their menu choices and by the nurses to record accurate and efficient food diaries. This ensures that the nutritional status of the patient can be completed and monitored in a fraction of the time compared to the former diaries that were all written by hand. A standard operating procedure ensures continuity for all staff and has been well received by patients and staff alike.
Were there any key things that you had to do to make it happen?
Consultation with the nutritional clinical nurse lead and the Catering Manager ensured that the data was accurate and that all relevant parties were kept informed. Team meetings provided an opportunity for training. The simple system adheres to the Trust 4 week rota and can be amended if necessary
Describe (and provide evidence) of the impact on quality of care
The patients feel involved. The charts contribute accurate data when assessing the nutritional status of the patient. The meals remain hot as there is no delay after serving. The "protected mealtime" system prevents interruptions. Patient safety needs are addressed through the monitoring of their hydration status.
Describe (and provide evidence) of the impact on patient (or staff) experience
The patient satisfaction survey provided positive results. They were happy with the choice (83%) and temperature (76%) of their meals. Patients surveyed that needed assistance with eating received help in 100% of cases. Documentation audit results have sustained at 93-98%. staff have expressed improved job satisfaction.
Describe (and provide evidence) of the impact on reducing cost
200 hours of nursing time is saved annually on two wards which equates to about 6 whole time equivalent staff members. An anticipated reduction in food wastage results from the patient choosing their meal and therefore being more likely to eat it so less money is spent on supplements.
Keywords / Tags
Nutrition, Elderly Care
Dignity and Respect
|the results of the survey are very encouraging that this Trust have got the right approach. They are encouraging the patients to exercise choice and maintain their dignity by this element of independance||