1. The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services Maxine Cartz RD

2. Content Process – how did the Digest evolve? Content – what is it? Audience - who can use it? Practical applications – how can you use it? Influencing – how? Usage – examples of local initiatives Questions

3. Process The Digest is ‘owned’ by Food Counts - BDA Collated feedback since 2006 original toolkit FC Committee 2010 SWOT Cross professional FC study event November 2010 Stakeholder day June 2011 ‘Cutting edge’ cross professional ratification FC event Nov 2011 Full stakeholder engagement

4. Consulting with… NHS Supply Chain BDA allergy obesity dietitians diabetes GI liver renal HIV/AIDS mental health multicultural NAGE paediatric PENG HCA Age UK Anaphylaxis Campaign BAPEN Coeliac UK NACC RCN WRVS Caterers

5. Considerations since 2006 Eatwell plate, FSA 2007 Improving Nutritional Care: Nutrition Action Plan; DH 2007 CQC - Essential Standards of Quality and Safety - outcome 5, regulation 14; 2009 Council of Europe - 10 Key Characteristics and subsequent NPSA fact sheets; 2009 Malnutrition Matters; BAPEN, 2010 Dysphagia diet food descriptors; NPSA, RCS&LT, NNG, HCA, BDA, 2011 Nutrition and health claims, Nov 2011 Diabetes UK nutritional guidelines, May 2011 Gluten regulations, Jan 2012 Home Country devolution Internal/external audits: PEAT cf. Picker Institute post discharge patient audits

6. So what is the Digest? Information and standards for best practice Enable measurement against recognised nutritional standards Caterers and dietitians working together Common language - one voice Consistency - definitive, common approach Welfare of end user CQC and internal audits A credible evidence- based document for dietitians and caterers and that supports those working in food and beverage services

7. From ‘Toolkit’ to ‘Digest’ 2006 Delivering Nutritional Care through Food and Beverage Services – A Toolkit for Dietitians 2012 The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services Electronic with web enabled links Balance of detail and yet concise Can be ‘dipped into’ Flowcharts, diagrams Worked examples Sample checklists References and further reading Endorsements Royal College of Nursing The Patients Association Hospital Caterers Association

8. CQC: Meeting nutritional needs (Outcome 5) “Where food & hydration are provided to service users as a component of the carrying out of the regulated activity, the registered person must ensure that service users are protected from the risks of inadequate nutrition and dehydration, by means of the provision of: Choice of suitable, nutritious food & hydration in sufficient quantities Meeting needs of religious & cultural background Support, where necessary, to facilitate eating & drinking”

9. Who can use the Digest? Dietitians Caterers Multidisciplinary Teams Manufacturers of hospital food and beverage products Organisations tendering for catering contracts Organisations creating nutritional standards for health and social care settings e.g. NACC Dietetic course lecturers

10. Influencing nationally How The Digest influenced PLACE –Helen Ream IHF - Helen Andrews NACC Standard - Anne Donelan

11. Already making a difference Royal Oldham Hospital UHNS SWLMHT – Broadmoor Nottingham Tillery Valley Foods ISS Medirest

12. The Nutrition and Hydration Digest: Improving Outcomes through Food and Beverage Services – available at: www.bda.uk.com Any Questions?