Sue Hawkins - Workshop Notes

Transcript

1. Implementing the Malnutrition TaskForce Guidelines Best Practice Implementation Guides 1. A powerful team – who are they? 2. A powerful team – how will you get their support? 3. Where do you want to be? 4. How will you get there?
2. A POWERFUL TEAM – WHO ARE THEY?  Service users  Food producers & suppliers (Food Matters Group)  Catering managers  Decision makers: public health, social care, CQC, GP’s  Libraries  Chefs and cooks in care settings  Catering managers  Children – schools ‘food for life’  Minority groups – BME  Cooking lessons – young & old  Lobbying parliament  A greater level of understanding of the MUST tool by carers  Director – manager, staff, professionals  Residents  Families  Local authorities – HC professionals  Care agencies  Carers  O. T.  Social care professional  GP  Trainers  User group  Dieticians  Speech language therapists  Medicine management team  Age UK  Associations  Agencies  NACC  Volunteer groups  CEO  Lead of care team  Lead of L&D  Lead of catering services  Lead of operations  Health & safety team  Guidelines  Support  Marketing / PR  Social networking
3.  Community awareness  What’s in it for me?  Safeguarding  Adult Social Care  Health & wellbeing board  CCG  Everyone
4. A POWERFUL TEAM – HOW WILL YOU GET THEIR SUPPORT?  From all angles, but starting at the top  Enthusiasm  Education  Information  Organised structure  Budget  Recognise professional  Feel good factor  Discussions  Company business plan  Evidence  Contacts  Communication
5. WHERE DO YOU WANT TO BE?  TO PROVIDE GOOD FOOD THAT RESIDENTS WILL EAT AND ENJOY  NO RESIDENTS TO BE MALNOURISHED  Better communication in organisation  Better consistency in care planning and implementation  Staff having better knowledge e.g. diabetes and nutrition  Flying the flag for nutrition and nutritional care  Goal – personalised service  Expanding forum into domiciliary care / supported living  Self auditing (review of)  Spot checks  NO MALNUTRITION AT ALL!
6. HOW WILL YOU GET THERE?  TO ENSURE CARE STAFF UNDERSTAND NUTRITION AND HAVE ENOUGH STAFF AND TIME TO ASSIST THE FEEDING OF THE RESIDENTS  Encouragement – involving relatives / volunteers  Flexible service  Protected meal times – no medical but patients need help and encouragement  Dedicated nurses to manage the meal times or housekeepers  Catering staff – service must be good  “Whet appetite” recipes on food that is appetising – aroma / milkshakes  Truck driver can influence - leaflet to village shop  MUST tool training – raised awareness  Completed / audited screening  Care pathways reviewed – new forms, training, communicated  Joint nutritional forum – care catering, housekeeping  Textured modified diets training / monitored / fortification / reviewed  Involved in medicines – management group NHS Bristol  We have good food but it may not be eaten  We know who is losing weight  Variable knowledge on nutrition  Inconsistent care and recording  Continuing services  Stop services being cut  Looking long term  Understanding of long term prevention