VOL: 98, ISSUE: 33, PAGE NO: 34
Angela Kydd, MSc (Gerontology), PGCE, RGN, RMN, is senior lecturer, School of Nursing, Midwifery and Health, University of Paisley, Scotland
Brigeen Dyer is a nurse manager at Johnstone Hospital, a small rural unit for older people. Over the past four years she has been involved in a project looking at ways to improve nutrition throughout the hospital. Its review of catering services included exploring ways to improve the preparation, presentation, provision and quality of food. The subsequent work of Ms Dyer and her team has been cited as an example of good practice in the National Nursing, Midwifery and Health Visiting Report (2002) Promoting Nutrition for Older Adult In-Patients in NHS Hospitals in Scotland.
Donnie Cameron is a charge nurse on Bengullion ward, an elderly care ward at Campbeltown Hospital, which is situated in a rural area on the west coast of Scotland.
The examples cited in this article show that research evidence can not only identify problem areas but also provide effective interventions to resolve them. Funk and Tornquist (1992) point out that such evidence can suggest strategies to promote function and provide a better understanding of the patient's perception of the experience.
- Preparing the serving area for food;
- Preparing the patients ' dining area,,to include cloths,condiments and individual aids for eating;
- Updating the menu board;
- Liaising with named nurses;
- Serving food with each patient 's preferences in mind,for example,portion size and presentation
- Responsibility for the storage of food on the ward;
- Preparing snacks using knowledge of patients ' dietary requirements.