Case studies
These case studies taken from organisations around the UK will provide you with ideas for how you can improve nutrition in the area where you work.
Case study 1
Can cook, does cook: The use of a ward based kitchen to improve patients' appetites
Submitted by Liz Roper, Chief Technician, Department of Dietetics & Nutrition, Nottingham University Hospitals NHS Trust
A dedicated kitchen was opened on the Clinical Nutrition Unit at Queen's Medical Centre in Nottingham for highly dependent adult patients requiring complex nutritional support. By offering highly nutritious food that is well presented and produced in close proximity to patients, the Unit has ensured patients are integrated back into a normal way of taking nutrition, and are ready to continue on the patient pathway.
You can download a report and a Powerpoint presentation about this case study:
Case study 2
Marvellous Mealtimes
Submitted by Tracy Paine, Operations Director, CLS Care Services
CLS Care Services has developed a "Marvellous Mealtimes" strategy within 36 care homes. This case study outlines the strategy that CLS has developed in its care homes to improve nutritional care and its residents' experience of food.
You can download a report, Marvellous Mealtimes (Word 42.5KB), about this case study, a copy of the Marvellous Mealtimes strategy (Word 76.5KB) and a Code of Practice (Word 25KB) created by CLS.
Case study 3
Implementing the new role of Patient Service Co-ordinator
Ann Marriott, Ward Sister, Nottingham University Hospitals NHS Trust
The spinal unit at Nottingham University Hospitals NHS Trust has introduced the role of a Band 2 Patient Service Co-ordinator to maintain food charts, give out nutritional support drinks and generally ensure patients are ready for their meals. Download: Implementing the new role of the Patient Service Co-ordinator (Word 28KB).
Case study 4
Creating an Uninterrupted Environment at Mealtimes
Hazel McGwyne, Lead Nurse for Essence of Care, Newham University Hospital NHS Trust
Newham University Hospital introduced the Protected Mealtimes Initiative and the Red Tray system in its medical, elderly care, women and family health directorates to improve patients' experiences of nutrition. Download: Creating an Uninterrupted Environment at Mealtimes (Word 27KB).
Case study 5
Nutritional benchmarking group
Sharan Arkwright, Professional Development Specialist, Stockport NHS Foundation Trust
The Nutritional benchmarking group at Stockport has overseen the training of 200 volunteers in basic feeding and the introduction of the Red Tray system, which according to a recent audit now means 87 per cent of patients are offered assistance to feed within the first five minutes of a meal being served. Download: National benchmarking group (Word 25.5KB).
Case study 6
Protected Mealtimes Trial
Tracey McClelland, Senior Clinical Nurse, Cambridge University Hospitals NHS Foundation Trust
A trial of the protected mealtimes intiative on two wards at Addenbrooke's Hospital reduced the number of patient interruptions from 24 per cent to 7 per cent. Download: Protected Mealtimes Trial (Word 25.5KB). A powerpoint presentation (Ppt 503 KB) and patient flyer (PDF 74.4 KB) are also available for you to download. [see how to access PDF files]
Case study 7
Improving nutrition and protecting mealtimes at a Southwark Care Home
The Care Home Support Team at Southwark PCT
Senior nurses from Southwark PCT have worked with staff at the Cherrycroft care home to improve residents' experiences of eating. Clinical procedures and medication rounds no longer interrupt mealtimes and staff have altered their meal breaks to be present while residents eat. Specific areas have also been designated for residents needing assistance. Download: Improving nutrition and protecting mealtimes at Southwark Care Home (Word 28.5KB).
Case study 8
Elderly care nutrition group
Winner of British journal of nursing nutrition award
Download: Elderly care nutrition group (Word 32KB)
Send us your case studies
If you've improved nutritional care for your patients, we want to hear from you. Share your experiences with others by downloading and completing a Best Practice Submission (Word 124KB). Please return your completed form to debbie.dzik-jurasz@rcn.org.uk.