1 / 18

Nutrition and Patient Safety

Nutrition and Patient Safety. Presentation developed by Caroline Lecko Nutrition Lead National Patient Safety Agency. The National Patient Safety Agency. Established in 2001 Part of the NHS Organised as three divisions with distinct functions:

donagh
Download Presentation

Nutrition and Patient Safety

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Nutrition and Patient Safety Presentation developed by Caroline Lecko Nutrition Lead National Patient Safety Agency

  2. The National Patient Safety Agency • Established in 2001 • Part of the NHS • Organised as three divisions with distinct functions: • National Reporting and Learning Service (NRLS) • National Clinical Assessment Service (NCAS) • National Research Ethics Service (NRES) • Three National Confidential Enquiries

  3. The National Reporting and Learning Service (NRLS) The key objective is to improve patient safety by • Promoting a culture of reporting • Collecting and analysing information • Learning from things that go wrong • Providing feedback and guidance to healthcare organisations

  4. Food for thought… • Up to 40% of all patients admitted to hospital are undernourished • This percentage increases once patients have been in hospital for one week • Malnutrition often goes unrecognised and untreated • Leading to prolonged hospital stays, worse outcomes and increased healthcare costs

  5. Nutrition: the patient safety issues • Choking • Dehydration • Nil by mouth • Inappropriate diet • Artificial nutrition • Lack of assessment • Lack of assistance • Missed meals • Catering services

  6. Nutrition: patient safety issues • Analysis of nutrition related patient safety incident between 1st January 2008 and 31st December 2008 • Using free text word searches • All incidents reported as death and severe harm – 597 • A sample of 300 incidents reported as moderate, low or no harm – from a pool of 38,437 incidents • Following analysis approx 20% of the incidents were identified as nutrition related patient safety incidents

  7. Themes and trends Reported deaths and severe harm

  8. Themes and trends Reported moderate, low and no harm

  9. Protected mealtimes How can they help?

  10. What are protected mealtimes? • “Protected uninterrupted time to focus on providing an environment conducive to eating” • “An uninterrupted mealtime with no clinical interventions and all staff focused on patient’s nutritional needs” • “Reduce level of non clinical activity to ensure that patients have a relaxed and leisurely mealtime in order to maximise wellbeing” • “Protect the patient to ensure he/she has opportunity and time and assistance to their eat meal” • “Opportunity for patients to enjoy their meals at their best and aid recovery” • “A period of uninterrupted time for patients to eat and digest their meal allowing supporting staff the time to assist the patients with their meal”

  11. What are protected mealtimes? “A period of time when patients are allowed to eat their meals without unnecessary interruptions and when nursing staff and the ward team are able to provide safenutritional care”

  12. Protected mealtimes:Improving patient safety Activity is focussed on the meal and the patient… • Making sure that the patient is ready to eat • Making sure that the environment encourages eating • Providing assistance • Observation/monitoring • Making sure that patients are eating

  13. Protected mealtimes:Improving patient safety • Making sure that the patient is ready to eat - Positioning patients - Providing appropriate equipment • Providing assistance - Ensuring adequate diet and fluid intake - Reducing the risk of malnutrition and dehydration

  14. Protected mealtimes Improving patient safety • Observation/monitoring - Appropriate diet and fluids - Monitoring for swallowing problems - Ensuring adequate diet and fluid intake - Reducing the risk of malnutrition and dehydration - Patients that are NBM remain NBM

  15. NPSA Protected Mealtime Review • Uptake of the protected mealtimes initiative remains variable between hospitals and between wards within hospitals across England and Wales • There are inconsistencies around which mealtime services are protected • There are inconsistencies in the type of clinical area that have introduced protected mealtimes

  16. Protected Mealtimes Review Barriers • Ward rounds • Diagnostic tests • Visitors • Other healthcare professionals Critical success factors • Trust policy related to protected mealtimes • Promotion of the initiative • Communication • Leadership at all levels of the organisation

  17. Protected Mealtimes Review Recommendations • All NHS staff are encouraged to report patients’ missed meals to the NPSA via their Local Risk Management System • All NHS staff are encouraged to implement protected mealtimes to ensure their patients get the nutritional care they need • Healthcare inspectors should include the implementation of protected mealtimes as part of their healthcare standards

  18. Protected mealtimes resources • Full report available http://www.npsa.nhs.uk/site/media/documents/2813_NPSA_Protected_mealtime_review1.pdf • Implementation resources available http://www.npsa.nhs.uk/npsa/display?contentId=5830

More Related