To ensure patients receive the food they need, we defined a specialized role for dietitians who supervise planning and preparation of the food tailored to patient’s condition. The supervision includes: control of raw materials prior to purchase, storage, preparation, creation of standard recipes, serving of food and monitoring its consumption by the patient, all the while ensuring nutritional quality.
To ensure that all patients receive food according to their medical condition and nutritional treatment plan.
We performed a process that included:
Management of the nutritional sequence in the hospital – the patient at the center
Orit Yona MSc, RD, Senior Dietitian, Nutrition in general hospitals and community health care services, Nutrition Department, Ministry of Health, Israel
Implementation of a nutritional care plan by food services system in medical institutions has often met with many difficulties, due to the kitchen’s staff lack of knowledge and inability to implement the nutrition care plan. In many cases, patients do not get the food they need to receive according to nutritional care plan given by the dietitian in the department.
Defining a specialized role for dietitians who supervise all planning and preparation of the food is intended to improve the situation and ensure the serving of food that is adapted to the individually nutritional plan of the patients, while concurrently ensuring food safety throughout the food chain operations starting from the supervision and control of raw materials prior to their purchase, storage, manufacturing, creating standard recipes, preservation processes, and the serving of food and monitoring its consumption by the patient.
The audit team consists of about 25 professionals including medical nursing, pharmacology, social work, psychology, psychiatry, physiotherapy, nutrition and food, nutrition administration, medical records, anesthetics, environmental health, geriatrics, dental care, and security, all of whom assess the achievement of standards in their field using a structured protocol. The purpose of the audit is to improve the quality of care. As part of these audits, we carried out a study, in 18 hospitals, to examine the impact of the food service management dietitian has on the scores of the periodic audits of nutrition and food in each hospital. We assessed this impact using a score which included the following parameters:
The Effect of having a nutrition and food supervisor dietitian on the following parameters :The study was carried out in 18 general hospitals
Statistically significant differences were seen with respect to most aspects of the food service chain, between places where there was a dietitian as a food service manager, and places where this particular role did not exist.
This role allows for the translation of medical and nutritional guidelines into food preparation in the food services system including preparation, transport and serving to the patient.
This role is a connecting link, between all the factors responsible and relevant throughout the entire food chain process.
Therefore, it is important and necessary that each medical institution will have a food service management dietitian who is responsible for all aspects of the institution’s food chain- from warehouse to the patient’s bed.
Picture no. 1: Serving food in personal trays according to nutritional requirements for each patient in the wards
Picture no. 2: Example of personalized food serving
Project team: Orit Yona, Ronit Endevelt
Orit Yona MSc, RD, Senior Dietitian, Nutrition in general hospitals and community health care services, Nutrition Department, Ministry of Health, Israel. Tel: +972 508858870 firstname.lastname@example.org