Organizational aspects of starting and running an effective nutritional support service

Nurses' positive attitudes to nutritional management but limited knowledge of nutritional assessment in Korea

“…1999). However, nutritional assessment has not always been a routine practice at admission, and nutritional status is often poorly managed during hospitalization (Haward 2001; Lennard‐Jones et al. 1995).…”

How to Manage the Pediatric Nutritional Support Team: Updates

“…[13]. Members of the NST should work in close cooperation with many different staffs from different medical or administrative departments working within the organization of nutrition steering committees in hospitals, including clinicians, nurses, and managers [14]. The magnitude of the NST can be determined according to the size or the scope of each hospital, the number of beds for hospitalized patients, and the budget for the NST [15].…”

“…This guideline should be based on current scientific knowledge and medical guidelines for nutritional support [15]. To successfully set up a NST in hospital, there should be a robust team motivation and vision, a multidisciplinary and interdisciplinary team working, clinical audit program, research topics, strategies for sharing goals and team success [14].…”

What Can Foodservice Operators Do to Remedy Under Nutrition in Hospitals?.

“…(3) The inter-kitchen-ward operational tasks, describing how the cooperation is established and maintained, e.g. , the appointment of a contact person, characterization of routines and responsibilities related to the delivery of meals at the wards, how feedback from wards to the kitchen are set up, and participation in Nutrition Steering Committees and Nutritional Support Teams (Howard 2001). (4) Intra-kitchen operational tasks, describing how the production facilities and quality assurance systems are operated, and how the maintenance of systems that manage hygiene and cleaning, working environments, environmental issues, human resources, the organization of the production facility and procurement routines are dealt with.…”

“…The foodservice operator has an important role in maintaining a dialogue with the health care staff at the ward. Supporting and participating in the work of the NSCs and the NSTs (Howard 2001) can contribute to h s cooperation. In addition, the foodservice operator can take responsibility and improve cooperation through appointment of a food and nutrition champion responsible for the feedback from ward to foodservice unit.…”