RSPH

The National Patient Safety Agency (NPSA), in conjunction with other key stakeholders, has now completed a series of fact sheets which support recommendations for good nutritional standards in healthcare settings.

The RSPH is supporting the dissemination of the fact sheets and the development of consistent standards in the content of nutrition training in the health and social care sectors through its participation in the activities of the Department of Health Nutrition Summit Training sub group.

It is important for the welfare of patients and care service users that their individual nutritional needs are met. For some this may simply mean the provision of nutritious food and adequate fluids, with a sociable mealtime atmosphere. However, many patients and care service users can have more challenging nutritional requirements. These may stem from complications due to their medical conditions, existing malnutrition, or allergies. In addition the patient may need food blended to a modified consistency or require assistance to be able to eat. In summary, stress must be placed on meeting the differing individual nutritional requirements of the patient or care service user. Inappropriate nutritional care can hinder recovery, prolong malnutrition and cause distress. Patient safety may also be placed directly at risk, for example from choking, allergic reaction or dehydration.

The Council of Europe Resolution on Food and Nutritional Care in Hospitals (2003)
recommended governments in member states should:
 

• Implement national recommendations in food and nutritional care in hospitals
• Promote implementation both in public and private sectors
• Ensure widest possible dissemination of recommendations.

Over 100 recommendations within the Council of Europe resolution were summarised into the '10 Key Characteristics for good nutritional care in hospitals' produced by the Council of Europe Alliance (UK) in October 2007. This included representation from Government and non-Government organisations with an interest in nutritional care across the UK. The aims of the 10 Key Characteristics are to create a common understanding of the composition of good nutritional care in a hospital environment.

The National Patient Safety Agency (NPSA), in conjunction with other key stakeholders, has now completed a series of ten factsheets for all healthcare staff and care caterers to support the '10 key characteristics'. The fact sheets address each of the characteristics in turn, offering an authoritative insight into the background of each characteristic, providing practical advice on how each characteristic can be put into practice and signposting to further helpful resource information.

A key focus is the need to ensure that every patient and service user has a nutritional care plan which identifies their unique nutritional needs and how they can be met. The factsheets recommend that all patients and service users should have access to food and beverages 24 hours a day, ensuring good nutritional care is achieved and is at the heart of service planning. This can include providing help and advice on food choices, ensuring food is tasty, appealing and of good nutritional value and providing a pleasant environment which is conducive to eating. Patients may need specialised cutlery and crockery, food with a modified consistency or assistance to be able to eat. The fact sheets also offer advice on how to foster a multi-disciplinary, team working approach to nutritional care and how to ensure that staff have the necessary competencies and have received adequate nutrition training.

The RSPH provides guidance on the nutritional needs of older people through its regular Eating for Health in Care Homes courses. It also offers a range of nutrition qualifications.

The fact sheets supporting the “10 key characteristics of good nutritional care” can be found on the NPSA website