Food Service & Nutrition - Volume 1 No.2 - 9


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at a table or over-bed table instead of
in bed, that is preferred.
Ensuring nutrition is considered in
transitions in care (such as, handovers,
discharge or transfers).
Training of volunteers to assist with
specific tasks, as appropriate.
Reminders in place for staff to ensure
training are carried over into practice
and changes are sustained.
Assessment and appropriate modifications for those patients with swallowing difficulties. Ensure there are a
variety of diet consistencies available
at the facility to appropriately meet
the needs.

Patient-Family Level
* Encouraging patient and family participation in nutrition care (i.e., intake
monitoring; advocating for nutrition
needs; making dining area as pleasant
as possible).
* Educating patients and families on
the importance of nutrition during
and post hospitalization.
* Training families on meal set-up and
assistance for patients.
* Allow social interaction (such as opportunities for patients to eat while family is present). The use of dining room
settings in acute care as appropriate
has been found to enhance recovery.
The most significant finding of the
work conducted by CMTF thus far is

Malnutrition typically
increases length of stay
on average by two days.
Malnourished patients
are also much more
likely to be re admitted.

to meet the challenge need to be encouraged and successes celebrated! Nutrition
managers can be part of that work and
in many cases can lead the charge to
become Food Aware!
The Canadian Malnutrition Task Force
work continues and can be viewed at
www.nutritioncareincanada.com. Check
this site often for the most up to date
information on the work being done in
Canada on malnutrition!
REFERENCE

the need for a multi-level approach to
malnutrition. The issue of malnutrition
cannot be addressed by the Nutrition
and Food Service professionals acting in
isolation. The first place to gain support
is at a senior management level within
the site or organization. The initiative
could either be a project on one unit or
with one group of patients. Communicate
often regarding the results of the trial
and have a plan to make changes as
needed and continue to implement.
Engagement of all involved stakeholders
in a steering committee or working group
format would be beneficial to ensure
input from all.
Malnutrition in health care is and will
continue to be a major concern! Increased
awareness is vital to ensure sustained,
systematic change to address the issue.
Support for new and innovative solutions

Thank you
to the advertisers who helped
make this publication possible!

Laur, C.; McCullough, J.; Davison, B.; Keller,
H. Becoming Food Aware in Hospital: A
narrative Review to Advance the Culture
of Nutrition Care in Hospitals. Healthcare
2015, 393-407

Heather Truber is the
Executive Director, Linen
and Environmental Services
with Alberta Health Services,
accountable for the operation and provincial direction for linen
and environmental services at all Alberta
Health Services facilities. Heather is a Food
and Nutrition Manager with many years
of experience in health care food service
management. She is the Accreditation
Portfolio Chair at CSNM and represents
CSNM on the Canadian Malnutrition Task
Force. Heather is a board member with
Calgary Meals on Wheels and chairs the
Operations Committee.

* Staff education and training
* Policy development
* Participation in accreditation

processes
* Dietary services reviews/

regulation compliance
LTC Home on-site Dietitian Services:
* Nutrition assessment and monitoring
* Nutrition care planning
* Clinical nutrition interventions including,
but not limited to:
Š Diabetes management
Š Dysphagia management
Š Nutrition in wound care management
Š Enteral feeding
Š Palliative care
Administrative Support:
* Menu development, review and approval
* Nutrient analysis of menus

826474_Barker.indd 1

Quality Management:
* Audit tools and methodology
* Interpretation of Ministry
Regulations and Inspection
Protocols
* Program audit and evaluation
* QM policies/procedures
* Nutrition care services audits
* Peer reviews

Long Term Care Dietetic
Resources/Teaching:
* Professional workshops and
presentations
* Documentation tools
* Qualified teachers for food
service worker training
program
* Clinical and administrative
policies/procedures
* Algorithms/protocols for the
care team
* RAI-MDS tools and resources
Information brochures for
residents/families

Barker Blagrave & Associates
23814 Denfield Road Denfield, Ontario N0M 1P0
Tel: (226) 927-7029 * Fax: (519) 666-2717
Email: jaurbshott@urbgall.com

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

9

9/2/16 4:40 PM


http://www.nutritioncareincanada.com http://www.barkerblagrave.com

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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