The complex problem of poor nutrition in hospitals needs major improvements. Media coverage have arose their stories of hungry patients, lack of assistance with eating and drinking resulting in many of the patients being constantly ignored. Many of the patients who experience this are older people. In fact, today beds in all acute hospital specialties are mainly occupied by people aged more than 65 (Department of Health (DH), 2001). This issue has been ongoing and addressed by the Department of health (DH) (2007), which focuses on areas for improvements and making the health care system more proficient for patients. All health care professionals need to access the nutritional needs of patients and the importance of nutrition in …show more content…
What is malnutrition? Malnutrition can result from an unbalanced, insufficient, or excessive diet, or from impaired absorption, assimilation or use of foods (Anderson et al, 1994). Malnutrition is an overpriced burden for the health facility in terms of lengthy hours of hospitalization. Inadequate food intake during hospitalization deteriorates the prevalence and increased length of hospital stay, morbidity and mortality (Depertuis et al, 2003). Regardless of nutrition having a huge impact in a patient’s well-being, studies have shown that fifty percent of hospital patient’s nutritional status is reduced by hospitalization (Hallstrom et al, 2000). Malnutrition affects more than ten percent of older people (British Association for Parenteral and Enteral Nutrition (BAPEN), 2006). Between 30-40 percent of people admitted to hospitals, care homes or mental health units are at risk of malnutrition (BAPEN, 2009). Screening, by recognizing patients and clients with problems or at risk of developing them, is the essential first step of enhancing nutritional care. Nutritional screening is the first step towards identifying patients who are already malnourished or possibly on the verge of becoming so; nutritional assessment is a detailed analysis to recognize and qualify specific nutritional problems (Bond, 1997). Most often malnutrition is unrecognized and not dealt with. The British Association of Parenteral and Enteral Nutrition (BAPEN, 2007)
This assignment will discuss a trust adapted version of the Malnutrition Universal Screening Tool (MUST). It will demonstrate an understanding of theoretical knowledge used to develop the assessment tool. The assignment will focus on three components within the tool; discussing the reliability and validity when used in a clinical environment. A reflection of my own experience using the tool will be included and linked to aspects of reliability. Any issues with reliability will be identified and suggestions given on how they can be corrected to aid future use.
Malnutrition is a problem that is estimated to contribute to more than one third of death among children (WHO, 2014). Under nutrition is a form of malnutrition; it occurs when nutritional reserves are exhausted or nutritional intake is insufficient to satisfy daily needs or increased metabolic demands (Jarvis, 2013, p. 175). Prolonged periods in this state can lead to stunted growth which is associated with lower
What nutrients are and how they affect our body, malnutrition, deficiency etc. The guidelines which determine nutritional health including dietary reference values (DRV), what a balanced diet is and how to maintain this, what BMI is and how to calculate it, the eat well plate, I will explain possible influences on dietary intake, assess how these influences may affect the nutritional health of individuals and I will also make realistic recommendations for minimising the impact of negative influences on individuals in a specific health and social care setting.
Nutrition is essential for the whole being of the individual. The body needs nutrients to be healthy and fight off acute illnesses and infections. Mauk (2014) stated that “elderly clients may be at increased risk for poor nutrition due to the fact that they have multiple chronic illnesses… that can interfere with their
References Shashidhar, H. (2016, March 10). Malnutrition. Retrieved September 27, 2016, from
By creating these small adjustments in the patient’s nutritional care, the patient’s independence and dignity are maintained. The patient, such as a stroke patient in rehabilitation, may also be reluctant to take an active role in their nutritional care so firm encouragement by the carer is needed. The presentation and availability of food and drink must also be assessed to deliver person-centred care (BAPEN REF). Patients may forego food if it looks unappetizing so it is important to serve meals that are visually appealing. Serving appetizing meals may also protect against malnutrition (BAPEN REF). Although protected mealtimes ensure that food and drink is given to every patient with minimal distraction, some patients may become hungry or thirsty in the hours between meals. Making food, like sandwiches or toast, and water available to patients may reduce the risk of malnutrition and dehydration and improve patients’ wellbeing (BAPEN REF). Good nutritional care achieved by person-centred practice means not only reducing risk of malnutrition and fluid imbalance but improving the patient’s quality of life,
Integrating a registered dietitian and their nutritional knowledge into primary care can play an important role in prevention and management of the majority of conditions seen in this setting. For example, in primary care offices general medicine is practiced. It is where patients go for routine checkups or non-emergency medical care. This means the majority of time the professionals
It has been found that of the total number of elderly Australians aged 65 years hospitalized, one third are as also malnourished. Once discharged their health often is degraded due to repercurrsions of nutrient deficient body. However the elders living in community, only ten percent were found to be malnourished.
The Registered Dietitian Nutritionist needs to be able to have the pulse and problems affecting the previously mentioned social groups in order to intervene and improve the care provided by health care professionals in charge of these vulnerable communities. Hospitals and social services need to include the RDN in the medical decision making to affect the nutritional needs of the patient. “ An integrated approach is critical with the support from social services, mental health professionals and medical care whenever appropriate” (eatrightpro.org). Healthy eating is paramount and required for the healing of an injured or sick individual. RDN’s must be diligent in meeting the caloric and nutrient rich diets of acutely ill or trauma patients in order to forecast and replenish the nutritious needs of these in these vulnerable patients. It is imperative factor to provide essential nutrition during these critical phases in order to prevent malnutrition to facilitate healing and health restoration. According to eatrightpro.org, malnutrition affects an estimated 30% to 50% of adult hospitalized patients in the United States. A very small percentage of patients actually leave the hospital with a malnutrition diagnosis. The more we learn about food and its nutritious value in medicine continues to evolve and we must keep the dialogue open and honest among nutritionist and health care providers to affect the prognosis of the injured or
Following the election of the 44th President of the United States, Barack Obama, the nation has been paying better attention to their health and the things that we eat. More healthy and organic food items are available to the general public, but the main problem is in lower income areas. Many of them do not get the same nutritious foods and are only offered junk foods at the local corner store and fast food restaurants. This results in a number of problems the contribute to the United States being one of the most unhealthy country in the world. Poor nutrition in low income areas have issues with the availability of healthy foods, fast food in poor areas, and the impact of food oppression on obesity.
The Evidence Analysis Library is an online resource of a combination of nutritional research providing guidance in making evidence based decisions; providing answers with given grades that indicate overall strength or weakness of such conclusion. Other useful resources available from AND are the Nutrition Care Manual that help practitioners increase the use of the problem solving method such as the nutrition care process. One important, indispensible tool is the International Dietetics and Nutrition Terminology (IDNT) that enforces standardized language across all the RDs. The IDNT’s main function is to describe and document the RDs practice of care in medical records, coding and billing. Positions papers from AND represent the academy’s current stand point, such as goals, mission, values and strategies. Such decisions are generated from current data, facts and research literature available. Position papers may be redacted or replaced as new evidence is being generated, in attempt to keep up with current
The Centers for Medicare & Medicaid Services (CMS) believes that recognizing and rewarding hospitals for their services is the key to improving healthcare. Similar to Stephens and Ledlow’s (2010) plan, America Access Plan, of lowering and introducing affordable plans of healthcare, the CMS utilizes, “three key strategies to be followed to improve care: (1) accountable care organizations (ACOs), (2) value based purchasing (VBP), and (3) penalties on hospital practices that lead to poor outcomes such as high rates of hospital-acquired conditions (HACs)” (Rosen and Maddox and Ray, 2013, p. 797). Rosen and Maddox and Ray idea is loosely based on the third point of the CMS. Hospital acquired conditions are situations in which a patient is readmitted to the hospital within 30 days due to newly developed complications from their original visit. They believe in order to reduce HACs and improve the healthcare system, nutrition, specifically malnutrition, should be brought into focus with patients when they are being admitted and discharged. Malnutrition is a form of undernutrition that can make a person more susceptible to certain conditions or further complicate pre-existing conditions. While early intervention is the best form of prevention, it is difficult to monitor a person’s health prior to being admitted to a hospital. Rosen and Maddox and Ray
Maintenance of sufficient nutrition is an essential part of the treatment process for any patient admitted to the hospital. Early identification of patients who have a decreased nutrition status or have nutritional deficits helps to increase healing and overall improves the quality of life for a patient. Nutrition is more than just general food; it includes the overall amounts of
Patient /caregiver knows the suitable and correct choice of the dietary intake when she is discharged to home.
Physiological changes and changes in nutritional requirements are not the only cause of elderly malnutrition. Illness and physical limitations often affect nutritional status, as 19.7% of people over age 65 have at least one disability and 28.8% reported a limitation caused by a chronic condition (9). For