The Nutrition and Hydration Digest: The Nutrition and Hydration Digest: Improving Outcomes through Food Improving Outcomes through Food

and Beverage Servicesand Beverage Services

Maxine Cartz RDMaxine Cartz RD

Content

• Process – how did the Digest evolve?• Content – what is it?• Audience - who can use it?• Practical applications – how can you use it?• Influencing – how?• Usage – examples of local initiatives• Questions

Process

• The Digest is ‘owned’ by Food Counts - BDA • Collated feedback since 2006 original toolkit• FC Committee 2010 SWOT • Cross professional FC study event November

2010• Stakeholder day June 2011• ‘Cutting edge’ cross professional ratification FC

event Nov 2011 Full stakeholder engagement

Consulting with…

NHS Supply Chain

BDA

allergy

obesity

dietitians

diabetes GI

liver renal

HIV/AIDS

mental health

multicultural

NAGE paediatric

PENG

HCA

Age UK

Anaphylaxis Campaign

BAPEN

Coeliac UK

NACC

RCN

WRVS

Caterers

Considerations since 2006• Eatwell plate, FSA 2007• Improving Nutritional Care: Nutrition Action Plan; DH 2007• CQC - Essential Standards of Quality and Safety - outcome 5, regulation 14;

2009• Council of Europe - 10 Key Characteristics and subsequent NPSA fact sheets;

2009• Malnutrition Matters; BAPEN, 2010• Dysphagia diet food descriptors; NPSA, RCS&LT, NNG, HCA, BDA, 2011• Nutrition and health claims, Nov 2011 • Diabetes UK nutritional guidelines, May 2011 • Gluten regulations, Jan 2012• Home Country devolution• Internal/external audits: PEAT cf. Picker Institute post discharge patient audits

So what is the Digest?So what is the Digest?

• Information and standards for best practice

• Enable measurement against recognised nutritional standards

• Caterers and dietitians working together

• Common language - one voice• Consistency - definitive, common

approach• Welfare of end user• CQC and internal audits

A credible evidence-based document for dietitians and caterers and that supports those working in food and beverage services

From ‘Toolkit’ to ‘Digest’

2006 Delivering Nutritional Care through Food and Beverage Services – A Toolkit for Dietitians

2012The Nutrition and Hydration Digest:Improving Outcomes through Food and Beverage Services

• Electronic with web enabled links

• Balance of detail and yet concise

• Can be ‘dipped into’ • Flowcharts, diagrams• Worked examples• Sample checklists• References and further

reading

Endorsements Royal College of NursingThe Patients Association Hospital Caterers Association

CQC: Meeting nutritional needs (Outcome 5)

“Where food & hydration are provided to service users as a component of the carrying out of the regulated activity, the registered person must ensure that service users are protected from the risks of inadequate nutrition and dehydration, by means of the provision of:

Choice of suitable, nutritious food & hydration in sufficient quantitiesMeeting needs of religious & cultural backgroundSupport, where necessary, to facilitate eating & drinking”

Who can use the Digest?Who can use the Digest?

• Dietitians• Caterers• Multidisciplinary Teams• Manufacturers of hospital food and beverage

products• Organisations tendering for catering contracts • Organisations creating nutritional standards for

health and social care settings e.g. NACC• Dietetic course lecturers

Influencing nationallyInfluencing nationally

How The Digest influenced

PLACE –Helen ReamIHF - Helen Andrews

NACC Standard - Anne Donelan

Already making a differenceAlready making a difference

Royal Oldham HospitalUHNSSWLMHT – BroadmoorNottinghamTillery Valley FoodsISSMedirest

The Nutrition and Hydration Digest: The Nutrition and Hydration Digest: Improving Outcomes through Food Improving Outcomes through Food and Beverage Services – and Beverage Services – available at:available at:

www.bda.uk.com

Any Questions?Any Questions?