Improving opportunities for food service and dietetics practice in hospitals and resident aged care facilities
As
we all may know, nutrition is a vital aspect of patient care in not only a clinical
setting, but also in long term care. One of the biggest concerns is primarily
preventing malnutrition in patients to ensure better health outcomes. According
to the article, “Although malnutrition is a significant issue, there appears to
be a lack of awareness of malnutrition among hospital staff and management,
perhaps because of such issues as lack of knowledge and training regarding
nutritional status and assessment, communication issues, and their inability to
recognize food and nutrition as key part of care” (Walton, 2012). With the
elderly population being at a higher risk of malnutrition, it is extremely
important that this topic is made aware by all patient support staff.
One
specific topic that the article addressed was food or plate waste. To an extent
this cannot be completely avoided, it does impose quite a financial burden on
many facilities with food waste averaging approximately 30%, and ranging from
6-65% (Walton, 2012). The article recommends making foods more appealing
through the display of the dish, along with providing a comfortable atmosphere
for the residents.
Along
with this, dietitians mush serve as liaison between the health care team to
communicate the needs of each patient to improve nutrient intake. There is not
one quick fix for improving intake and every patient is different, so it
requires a full team effort with innovative ideas to solve these dilemmas. It
is also part of the dietitian’s job to assist in educating all medical staff on
the benefits of proper nutrition. This will ensure that the patient will
improve recovery as well as prevent any more issues from arising. Communicating
this to nursing staff especially was noted specifically.
From the
perspective of a management position, it is in the interest of the patient as
well as the organization to support the nutritional needs of a patient and help
to treat illness with nutrition and prevent deficiencies. As new research
supports these theories, organizations have been placing more emphasis on
dietitians and educating staff of a superior nutritional approach to health
care. This article demonstrates the growing demands of dietitians in the food
service management field.
-LL
References:
Walton,
K. (2012). Improving opportunities for food service and dietetics practice in
hospitals and residential aged care facilities. Nutrition
& Dietetics, 69(3), 222-225.
http://eds.b.ebscohost.com/eds/pdfviewer/pdfviewer?sid=08d9cd6c-7ff9-4200-9709-aeed62d6539d%40sessionmgr112&vid=1&hid=106
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