Issues

Food is essential for life and when someone is unwell and being cared for in hospital or the community, clearly they need the right food at the right time to get better.

Sadly, there are barriers and obstacles that prevent nurses from making nutrition a priority and improving the nutritional status of patients.

• The current financial climate in the NHS makes it extremely difficult for nurses to act
• There is a rapid throughout of patients
• Staffing levels are poor and nursing staff have to work long hours without breaks
• There is a poor choice of food for patients; quality is also an issue
• Expenditure on food and catering equipment often has a low priority in hospitals
• Cost limitations and the process of mass production can reduce the nutritional value of meals.

Nutrition Survey - March 2007

In March 2007, the RCN carried out an extensive survey of members to explore their attitudes towards this clinical issue.

Nearly 2,200 members took part. The survey revealed the following:

• 81 per cent said patient nutrition as a clinical issue is “extremely important” while 92 per cent said they would support a campaign by the RCN to raise awareness of nutrition and its benefits
  
• 42 per cent of nurses said they felt there was not enough time to devote to patient nutrition
  
• 28 per cent said there is not a requirement in the nursing documentation to record a nutritional assessment
  
• 25 per cent said patients are not assessed for malnutrition on admission to hospital or on first appointment in the community
  
• 42 per cent said the nutritional content of the food provided for patients was “average”, “poor” or “very poor”
  
• According to survey participants in the acute sector, the top six barriers to achieving good nutrition are: availability of food outside of mealtimes (49 per cent); not enough staff to help patients eat (46 per cent); the choice of food (42 per cent); not enough staff to monitor patients’ intake of food and water (38 per cent); the quality and presentation of food (36 per cent); staff concerned with other priorities such as medical rounds (34 per cent).
  
• Meanwhile, the top six barriers to achieving good nutrition in the community sector are: Lack of client/patient motivation (73 per cent); low income of clients/patients (59 per cent); low level of patient/client education (58 per cent); clients who have a long history of eating mainly fast foods (48 per cent); poor access to nutritious and affordable fresh foods (39 per cent); lack of nurse time (30 per cent).