The accuracy of food intake charts completed by nursing staff as part of usual care when no additional training in completing intake tools is provided

Palmer, Michelle; Miller, Katrina; Noble, Sally

doi:10.1016/j.clnu.2014.09.001

Cited by 36 publications

(73 citation statements)

References 19 publications

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“…; Palmer et al. ). Staff possessing poor nutritional care awareness of for patients often find it difficult to measure patients’ dietary intake accurately, even when highly precise and efficient tools are developed and applied (Kawasaki et al.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Needs assessment for patients food intake monitoring among Indonesian healthcare professionals

Budiningsari

Shahar

Manaf

et al. 2017

International Nursing Review

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Section: Discussionmentioning

confidence: 99%

“…The lack of a simple method for monitoring patients’ food intake that does not require regular training of staff remains a challenge in hospitals (Palmer et al. ). Various validation studies on food intake recording in clinical settings have asserted the validity of visual estimation tools (Bjornsdottir et al.…”

Section: Introductionmentioning

confidence: 99%

Needs assessment for patients food intake monitoring among Indonesian healthcare professionals

Budiningsari

Shahar

Manaf

et al. 2017

International Nursing Review

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“…Twenty-four hour recall is a method commonly used by dietitians to elicit nutrition intake from a patient; however, remembering what they have eaten may be difficult for patients who are confused, drowsy, overwhelmed, or who find days in hospital hard to differentiate. Nurses are often asked to keep food charts for patients, however these have poor completion and accuracy [44]. Meanwhile, most patients themselves are an underutilised resource and many are well positioned to record their own dietary intake.…”

Section: Participation In Nutrition Carementioning

confidence: 99%

Engaging hospitalised patients in their nutrition care using technology: development of the NUTRI-TEC intervention

Roberts

Hopper

Chaboyer

et al. 2020

BMC Health Serv Res

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Background: Nutrition is vital for health and recovery during hospitalisation, however most patients fail to meet minimum dietary requirements and up to 50% of patients are malnourished in hospital. When patients participate in nutrition care, their dietary intakes are improved. Advances in health information technology (HIT) have broadened the ways by which patients can participate in care. Our team has developed an innovative, HIT-based intervention (called NUTRI-TEC; engaging patients in their nutrition care using technology), facilitating patient participation in their nutrition care in hospital. This paper aims to describe the systematic and iterative process by which the intervention was developed. Methods: NUTRI-TEC development was informed by the Medical Research Council guidance for developing complex interventions and underpinned by theoretical frameworks and concepts (i.e. integrated knowledge translation and patient participation in care), existing evidence and a rigorous program of research. The intervention was co-developed by the multidisciplinary research team and stakeholders, including health consumers (patients), health professionals and industry partners. We used an iterative development and evaluation cycle and regularly tested the intervention with hospital patients and clinicians. Results: The NUTRI-TEC intervention involves active patient participation in their nutrition care during hospitalisation. It has two components: 1) Patient education and training; and 2) Guided nutrition goal setting and patient-generated dietary intake tracking. The first component includes brief education on the importance of meeting energy/protein requirements in hospital; and training on how to use the hospital's electronic foodservice system, accessed via bedside computer screens. The second component involves patients recording their food intake after each meal on their bedside computer and tracking their intakes relative to their goals. This is supported with brief, daily goal-setting sessions with a health care professional.

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“…In the acute setting, dietary intake is usually estimated from data recorded by nursing staff on food record charts. Since food record charts are rarely fully or accurately completed [ 59 ], a dietician may also ask the patient (and/or their carer or nurse) to describe everything they have eaten and drunk in the previous 24 h (24-h recall method) [ 58 ]. In order to obtain information on a patient's habitual intake, e.g.…”

Section: Dietarymentioning

confidence: 99%

Swallowing and Nutritional Complications

Smithard

Weekes

2015

Management of Post-Stroke Complications

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Malnutrition and dysphagia are common after stroke and frequently occur together. Failure to recognise their presence and manage them effectively will result in increased morbidity and mortality. Infection risk may be raised, recovery and rehabilitation will be slowed, and people will be more likely to end up in longterm care. Treatment of malnutrition and swallowing diffi culties requires early recognition, e.g. through routine screening procedures, and their management requires input from the multi-disciplinary team.Monitoring of nutrition and swallowing status needs to be regular and consistent and may need to continue beyond hospital discharge into the care home environment and in those living at home. Consequently, issues around the detection and management of malnutrition and dysphagia need to be raised with all care staff and professionals.

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The accuracy of food intake charts completed by nursing staff as part of usual care when no additional training in completing intake tools is provided

Cited by 36 publications

References 19 publications

Needs assessment for patients food intake monitoring among Indonesian healthcare professionals

Needs assessment for patients food intake monitoring among Indonesian healthcare professionals

Engaging hospitalised patients in their nutrition care using technology: development of the NUTRI-TEC intervention

Swallowing and Nutritional Complications

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