Food Service & Nutrition - Volume 1 No.2 - 7


Dealing with malnutrition is complex and requires a
multi-level team approach, as each patient is different and
the reasons for their specific situation are unique.

the Canadian Nutrition Society (CNS).
The vision is to advance nutrition care in
patients through research, education and
interdisciplinary collaboration in Canada.
The mission is to reduce malnutrition
by promoting nutrition care knowledge

and optimal practice through research
and education activities focused on preventing, detecting and treating malnutrition in Canadians. CMTF's mandate also
includes informing stakeholders and the
public about the importance of optimal
clinical nutrition care.
CMTF conducted The Nutrition Care in
Canadian Hospitals (2010-2013) study
in 18 hospitals across the country. The
study was commissioned to determine
the prevalence and potential causes for
malnutrition in health care facilities. The
data indicated that nutrition screening
practices are either not consistent or not
in place at all; there were many barriers
to food intake and many misconceptions
regarding the level of malnutrition in
patients by the health care team.
What does it mean to you? As Nutrition
Managers, you care about whether
patients eat and enjoy the food that is
presented to them. It is a concern that
someone in care could be malnourished
or not thriving. Dealing with malnutrition is complex and requires a multi-level
team approach, as each patient is different and the reasons for their specific
situation are unique. A proper diagnosis
by the health care team using a standardized approach is an essential first
step. From there the care or treatment
plan can be developed and interventions
put into place.
To assist facilities and organizations in addressing the under-diagnosis
and  under-treatment of malnutrition
in acute care patients, an Integrated
Pathway for Acute Care (INPAC) was developed by CMTF. The aim of the pathway "is
to provide acute care practitioners with a
step-by-step nutrition care program that
can enhance the care and improve clinical

outcomes of patients through evidencebased practice" (Laur, et al., 2015, p. 63).
The pathway provides guidance on what/
when and to whom nutrition care (including screening, standard nutrition care,
advanced nutrition care, post-discharge
nutrition care) should happen during
hospital stays to  prevent, detect and
effectively treat malnutrition.
The pathway was first developed
based on a review of key literature and
resources. Key stakeholders (including
researchers and clinicians from dietetics,
medicine, nursing, including management
and frontline personnel) were consulted
during the process and provided their
input to achieve a consensus on the pathway for nutrition care that is feasible
and sustainable.
CMTF is currently coordinating a trial
called the More 2 East project. The purpose of the M2E project is to test the
implementation of the INPAC pathway
in five Canadian hospitals to improve
patient nutrition care and prevent/
detect/treat malnutrition. The study is
taking place May 2015 to March 2017.
The Nutrition Care in Canadian
Hospitals study served to identify a number of barriers to patients eating well:
* Poor appetite 63%
* Too sick 42.7%
* Tired 41%
* Pain 37%
* Difficulty opening packages/unwrapping food 30%
* Uncomfortable position to eat 27.2%
* Difficulty reaching foo 19.7%
* When meals are missed, not given food
by staff 69.2%
* Did not want food that has been
ordered 58%
* Did not get help when needed 42.2%

F O O D S E RV I C E & N U T R I T I O N

7



Table of Contents for the Digital Edition of Food Service & Nutrition - Volume 1 No.2

President’s Message
Malnutrition: Becoming Food Aware
Food Service Systems Management
Clinical Nutrition Competency
CSNM Corporate Member Profile
Ask an Expert
Advertiser Index
Management Notebook
Industry & CSNM News
Continuing Education Quizzes
Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover1
Food Service & Nutrition - Volume 1 No.2 - cover2
Food Service & Nutrition - Volume 1 No.2 - 3
Food Service & Nutrition - Volume 1 No.2 - President’s Message
Food Service & Nutrition - Volume 1 No.2 - Malnutrition: Becoming Food Aware
Food Service & Nutrition - Volume 1 No.2 - 6
Food Service & Nutrition - Volume 1 No.2 - 7
Food Service & Nutrition - Volume 1 No.2 - 8
Food Service & Nutrition - Volume 1 No.2 - 9
Food Service & Nutrition - Volume 1 No.2 - Food Service Systems Management
Food Service & Nutrition - Volume 1 No.2 - 11
Food Service & Nutrition - Volume 1 No.2 - 12
Food Service & Nutrition - Volume 1 No.2 - 13
Food Service & Nutrition - Volume 1 No.2 - Clinical Nutrition Competency
Food Service & Nutrition - Volume 1 No.2 - 15
Food Service & Nutrition - Volume 1 No.2 - 16
Food Service & Nutrition - Volume 1 No.2 - CSNM Corporate Member Profile
Food Service & Nutrition - Volume 1 No.2 - 18
Food Service & Nutrition - Volume 1 No.2 - Ask an Expert
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - Management Notebook
Food Service & Nutrition - Volume 1 No.2 - 22
Food Service & Nutrition - Volume 1 No.2 - Industry & CSNM News
Food Service & Nutrition - Volume 1 No.2 - 24
Food Service & Nutrition - Volume 1 No.2 - 25
Food Service & Nutrition - Volume 1 No.2 - Continuing Education Quizzes
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover4
Food Service & Nutrition - Volume 1 No.2 - outserts1
Food Service & Nutrition - Volume 1 No.2 - outserts2
Food Service & Nutrition - Volume 1 No.2 - outserts3
Food Service & Nutrition - Volume 1 No.2 - outserts4
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