Improving Nutritional Care for Hospitalized Patients
Author Information
Author(s): Karin O. Lassen, Edvin Grinderslev, Ruth Nyholm
Primary Institution: Copenhagen Hospital Co-operation, Bispebjerg Hospital
Hypothesis
Can a new organizational model for nutritional care improve the quality of care for undernourished medical inpatients?
Conclusion
The implementation of nutritional and healthcare assistants significantly improves the quality of nutritional care and reduces food wastage in hospitals.
Supporting Evidence
- Patients reported that the nutritional assistant's work was crucial for their recovery.
- Food wastage decreased from 55% to 18% after the intervention.
- Staff members felt they had more time to focus on nursing tasks due to the assistant's role.
Takeaway
This study shows that having special helpers for food can make sick people eat better and waste less food.
Methodology
The study involved structured interviews with patients and staff, and recorded food orders and wastage before and after the intervention.
Potential Biases
Potential bias in self-reported data from patients and staff.
Limitations
The study was limited to three medical wards and may not be generalizable to all hospital settings.
Participant Demographics
Elderly medical patients, average age 70, with chronic diseases.
Digital Object Identifier (DOI)
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