The nutrition and dietetic department at Northumbria Healthcare hip fracture quality improvement programme introduced the use of nutrition assistants to improve mortality and patient experience.
This case study highlights creative solutions used in care homes to help those residents at risk of dehydration.
The guide covers all aspects of food service to ensure good quality, safe and hot food is provided to patients and provides recommendations on good interdisciplinary working.
The aim of the Last Nine Yards challenge was to embed nutrition and hydration as a critical part of the patient’s recovery plan.
"What are the key issues, barriers and challenges we face in reducing malnutrition and dehydration across our health economy?”
This case study focuses on the CQC’s work with Great Western Hospital (Swindon) to meet national nutrition standards.
This booklet describes the experiences of the seven organisations that participated in the RCN’s Nutrition Now campaign.
Keeping nourished, getting better is one of the eight High Impact Actions unveiled by the Chief Nursing Officer in 2009. These case studies include examples of how to make a real difference to nutritional care.
This Scottish resource aims to support all staff involved in nutritional care in hospitals, ensuring that they have the knowledge, skills and capabilities to optimise nutritional care as part of the patient experience.
The FoNS Centre for Nursing Innovation works with nurses and healthcare teams to develop and share innovative ways of improving practice.
A recipe to tackle malnutrition among the elderly (Food First project). This article published by the Guardian on 2 October 2012 describes the Food First project led by two registered dieticians.
Page last updated - 03/08/2019