How Nurses Can Improve Nutritional Safety Research Paper

How Nurses Can Improve Nutritional Safety - Research Paper Example Monitoring of Patients †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.†¦Ã¢â‚¬ ¦..11 v. Replacement Meals†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦..12 Conclusion†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦..13 References†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦...14 Key Terms Standards: Refers to a level of quality against which performance can be measured. Protected Meal times: Described as protected uninterrupted time to focus on providing an environmen t conducive to eating, when there are no clinical interventions and all staff focus on people’s nutritional needs Screening: Refers to the process of identifying patients already malnourished or at the risk of becoming malnourished. Assessment: Refers to a more detailed process than screening where a range of specific methods are employed to identify and quantify impairment of. nutritional status. Nutritional needs or requirements: These are indispensable nutritional individual demands. Crockery: refers to tableware, eating and serving dishes collectively. Utensils: refers to implements for practical use; especially in a household. Introduction Nutrition and food experience are imperial to a patient. Not only is food essential for life and symbolizes a basic human right, but It is also a basis for extensive enjoyment, with vital social, religious and cultural roles all of which require deliberation within a health care unit. The provision of food and nutritional care in healt h care centers is a complex field of service and is the obligation of many members of the hospital team. This is a varied team that consists of the clinical staff: nurses, doctors, midwives, speech and language therapists, dieticians, domestic and catering health care assistants, and therapy assistants. For patients to get high quality service and get optimum benefit from food, all the members of the health care unit must work together and must â€Å"do their bit† in partnership with the caretakers. Nurses offer nursing services 24 hours a day, and for this reason, nurses are the only group in a health care center who have direct contact with the patient during meal times and any other time of the day. Therefore, nurses play an essential role in nutritional care and meal experience of the patients. Nurses have a broad obligation in a hospital. Their responsibilities include assessment planning, screening, serving, monitoring, practical assistance with drinking and eating and on occasion, preparation of food in the ward area. Nurses are answerable for their practice in the hospital in all facets of nutritional care, provision of food and drinks. Nurses should deliver services and care to the highest standard possible. Nurses and midwives in the United States are committed offering the best possible care and treatment to patients. As the health workers who spend most of the time with the patients, nurses have an enormous possibility to improve patient safety in relation to nutrition care, drinking and eating. This potency can only be realized by focusing on improving aspects of food, fluid and nutritional