The pages listed below set out how you can use the Principles to improve nutritional care:
Principle A - dignity
Dedicating time to prioritise the nutritional needs of patients, clients and users; recognising and supporting the enjoyment of mealtimes and their important social, cultural and religious functions.
Principle B - accountability
Taking responsibility for the care provided.
Principle C - patient safety
Challenging poor practice in relation to nutrition and hydration.
Principle D - patient centredness
Providing person-centred care and ensuring that all aspects of nutrition are taken into account and acted upon in the context of each patient's needs.
Assessing the environment and ensuring it supports good nutritional care.Principle E - communication
Evaluating the impact of nutrition and hydration care plans and making the necessary changes.
Knowing the recognised process in each organisation for anticipating, minimising, recording and reporting nutritional risks to patients, clients and users.
Principle F - knowledge and skills
Keeping up to date by accessing and using quality information and evidence about nutrition and hydration.
Principle G - team working
Contributing to multi-professional and multi-agency working that achieves seamless nutritional care.
