Standards of Practice Criteria for Clinical Nutrition Managers

Witte, Sandra S; Escott-Stump, Sylvia; Fairchild, M.M; Papp, J Van Riet

doi:10.1016/s0002-8223(97)00170-3

Cited by 12 publications

(9 citation statements)

References 6 publications

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“…The questions were directed to the hospital nutrition service coordinators during two visits that had been pre-arranged with the institution. The present IEFNCH was based on instruments published in similar works [13][14][15]24,[28][29][30]. After the application of IEFNCH, a data bank containing information about various aspects of the institutions under study was built.…”

Section: Methodsmentioning

confidence: 99%

Gauging Food and Nutritional Care Quality in Hospitals

Diez‐Garcia¹,

Sousa²,

Proença³

et al. 2013

Clinical Nutrition

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Background: Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals. Methods: Investigation of the Hospital Food and Nutrition Service (HFNS) of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ) and hospital food service quality (FSQ). HFNS was also evaluated with respect to human resources per hospital bed and per produced meal. Results: Comparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02) and per dietitian (p < 0.01). The mean compliance with NCQ criteria in public and private institutions was 51.8% and 41.6%, respectively. The percentage of public and private health institutions in conformity with FSQ criteria was 42.4% and 49.1%, respectively. Most of the actions comprising each corpus, NCQ and FSQ, varied considerably between the two types of institution. NCQ was positively influenced by hospital type (general) and presence of a clinical dietitian. FSQ was affected by institution size: large and medium-sized hospitals were significantly better than small ones.

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Section: Methodsmentioning

confidence: 99%

Gauging Food and Nutritional Care Quality in Hospitals

Diez‐Garcia¹,

Sousa²,

Proença³

et al. 2013

Clinical Nutrition

View full text Add to dashboard Cite

show abstract

“…The questions were directed to the hospital nutrition service coordinators during two visits that had been pre-arranged with the institution. The present IEFNCH was based on instruments published in similar works [13-15,24,28-30]. After the application of IEFNCH, a data bank containing information about various aspects of the institutions under study was built.…”

Section: Methodsmentioning

confidence: 99%

“…In 1993, the Clinical Nutrition Management executive committee selected professionals who later developed and assessed the standard nutritional practices that should be employed for management of the clinical nutritional area, which gave rise to a standard reference for this field [24]. Knowledge about the actual state of food and nutritional care is a crucial stage for delivery of good quality hospital assistance.…”

Section: Introductionmentioning

confidence: 99%

Gauging food and nutritional care quality in hospitals

Diez‐Garcia

Sousa

Proença

et al. 2012

Nutr J

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BackgroundFood and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals.MethodsInvestigation of the Hospital Food and Nutrition Service (HFNS) of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ) and hospital food service quality (FSQ). HFNS was also evaluated with respect to human resources per hospital bed and per produced meal.ResultsComparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02) and per dietitian (p < 0.01). The mean compliance with NCQ criteria in public and private institutions was 51.8% and 41.6%, respectively. The percentage of public and private health institutions in conformity with FSQ criteria was 42.4% and 49.1%, respectively. Most of the actions comprising each corpus, NCQ and FSQ, varied considerably between the two types of institution. NCQ was positively influenced by hospital type (general) and presence of a clinical dietitian. FSQ was affected by institution size: large and medium-sized hospitals were significantly better than small ones.ConclusionsFood and nutritional care in hospital is still incipient, and actions concerning both nutritional care and food service take place on an irregular basis. It is clear that the design of food and nutritional care in hospital indicators is mandatory, and that guidelines for the development of actions as well as qualification and assessment of nutritional care are urgent.

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“…Inspirados em protocolos já estabelecidos para melhora da qualidade dos serviços de nutrição 20,21 , cinco procedimentos para abordar a avaliação e monitoramento nutricional do paciente hospitalizado faziam parte do questionário, descritos sob a forma de recomendações, e acompanhados por uma escala Likert de cinco pontos (discordo totalmente, discordo parcialmente, não tenho opinião, concordo parcialmente e concordo totalmente). Abaixo da escala, o entrevistado poderia completar com sua opinião, no caso de discordar parcialmente, concordar parcialmente e discordar totalmente.…”

Section: é T O D O Sunclassified

“…O critério de aceitação de cada tópico foi o de concordância (total e parcial) igual ou maior que setenta por cento dos entrevistados. Esta porcentagem foi estabelecida por representar uma concordância maior que o dobro do número de discordâncias e usado em outros estudos similares 20 .…”

Section: é T O D O Sunclassified

Avaliação e monitoramento do estado nutricional de pacientes hospitalizados: uma proposta apoiada na opinião da comunidade científica

et al. 2010

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OBJETIVO: A desnutrição pode afetar adversamente a evolução clínica de pacientes hospitalizados e aumentar o tempo de permanência hospitalar. O objetivo deste estudo foi certificar critérios para avaliação e acompanhamento do estado nutricional de pacientes hospitalizados aceitos pela comunidade de pesquisadores, docentes e profissionais da área de nutrição clínica. MÉTODOS: Com este propósito aplicou-se um questionário via Internet, à comunidade científica, cadastrada na Plataforma Lattes - sistema nacional de cadastro curricular unificado on-line -, para apoiar atividades de fomento de agencias federais e estaduais. O questionário é composto de recomendações acompanhadas por uma escala Likert e espaços para justificativas dos participantes em relação à opção de aceitação parcial ou discordância do procedimento proposto. Foi considerado aprovado o procedimento que teve concordância total ou parcial maior ou igual a 70,0%. RESULTADOS: Responderam ao questionário 35,2% dos profissionais contatados. A maioria (84,0%) era professor universitário, sendo 62,0% de universidade pública; 67,0% eram doutores; 63,0% tinha mais de 20 anos de formado; 74,0% eram nutricionistas e 25,0% médicos. Os procedimentos propostos versam sobre as seguintes necessidades: triagem para definição de complexidade da atenção nutricional, indicadores de avaliação e monitoramento nutricional durante a internação e equipamentos e protocolos para o atendimento nutricional. Todos os procedimentos foram aceitos pelos entrevistados. Foi proposto pelos autores um modelo de triagem para definição da complexidade do atendimento nutricional, considerando os procedimentos aceitos. CONCLUSÃO: A aceitação dos procedimentos propostos fortalece o reconhecimento da necessidade de implantação de padrões para a avaliação e monitoramento nutricional nas instituições hospitalares.

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Standards of Practice Criteria for Clinical Nutrition Managers

Cited by 12 publications

References 6 publications

Gauging Food and Nutritional Care Quality in Hospitals

Gauging Food and Nutritional Care Quality in Hospitals

Gauging food and nutritional care quality in hospitals

Avaliação e monitoramento do estado nutricional de pacientes hospitalizados: uma proposta apoiada na opinião da comunidade científica

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