The National Patient Safety Agency (NPSA) released new data on patient safety incidents relating to nutrition and hydration in hospital.
Most reported deaths and incidences of severe harmrelated to patients receiving inappropriate meals or fluids (for example, a patient with dysphagia being given a glass of water) or to poor intravenous fluid administration. Some cases involved patients’ existing conditions being exacerbated and complicated by poor nutritional care.
Now recommendations from a Council of Europe Resolution on food and nutritional care in hospitals have been condensed into ten key guidelines for UK hospitals. The 10 Key Characteristics for good nutritional care in hospitals has been produced by the Council of Europe Alliance (UK), which includes representation from Government and non-Government organisations across the UK with an interest in nutritional care, including the NPSA, the British Dietetic Association, Royal College of Nursing, BAPEN and the Hospital Caterers Association.
Other recommendations include the implementation of protected mealtimes, to ensure patients get the assistance they need to eat their food, nutritional care plans which identify patients’ individual needs and the inclusion of specific guidance on food services in hospitals’ Clinical Governance arrangements. The guidance also stresses the importance of a “board to ward” approach, with senior hospital management involvement, multi-disciplinary responsibility for nutritional care, and regular training for all staff involved.
