Patient Centered Care acknowledges that every patient is unique with different values, preferences and desired health outcomes based on his or her background, experiences and lifestyle. The dietitian must have a conversation with a patient or family member in order to discern this information and then co-create a nutritional plan and goal(s) based on his or her learnings. Helping a patient or caregiver to connect the importance of specific food and fluids to the healing process and/or disease prevention improves one’s confidence and ability to successfully manage their condition.
NUTRI-TEC is an in app, similar to MyFitnessPal that can be used by the patient and dietitian in the healthcare to improve a variety of clinical outcomes.
Delegate are thrilled to announce our 2nd presenter, Sheryl Lozicki RDN MBA, at our upcoming “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on May 6th 2021 @ 3pm EST, (1 CEU will be awarded)
NUTRI-TEC, A Nutrition Services Solution to Patient Centered Care
Patient Satisfaction. HCAHPS does not directly ask about food, but studies demonstrate food service quality impacts patient recovery and overall satisfaction of a hospital stay. A menu is a familiar and comforting choice that a patient can easily understand, unlike much of the medical jargon and treatment regimens. Ordering food and tracking intake is an activity many patients can willingly, successfully perform. When food is not eaten or trends are identified, it provides an opportunity for nutrition services team to learn why, if it’s a recipe, temperature or appearance driven and to take the necessary actions to improve food service.
Improved Intake. According to a 2019 study, more than half of patients leave more than half of their meals uneaten. We know that reduced nutritional intake delays recovery, increases risk of infections, reduces wound healing, increases length of stay and readmissions. When a patient is engaged in choosing their menu options, is knowledgeable on why nutrition is important to their recovery, has participated in goal setting and ties it together via an app, food and fluid intake is bound to improve.
Calorie Counts. It is estimated that calorie counts are now ordered in only 20% of our hospitals. Dietitians have ceased to order them for a multitude of reasons. Calorie Count sheets don’t make their way to the patient’s bedside, from the bedside back to the dietitian for calculation, are thrown away with the meal tray and are often incomplete. An ineffective process and/or bad data is wasted effort. NUTRI-TEC is a game changer. Rather than relying on a nurse to document intake the patient becomes the author. Nursing labor is spared, accuracy is enhanced, and the patient is owning a piece of their recovery.
Nutrition Initiatives. Timely interventions related to malnutrition, wound management, enhanced recovery after surgery, bariatric weight loss, diabetic blood sugars, renal disease management and GI disorders all have the potential for better outcomes when the patient is fully engaged, and meal consumption is successfully tracked. Data drives better decision making. For the dietitian and patients this comes in the form of food and fluid intake. When it comes to malnutrition, are supplements consumed or does the patient have taste fatigue? When the diabetic patient follows the prescribed meal pattern is their blood sugar successfully controlled or do adjustments still need to be made? Is the gluten free patient learning how to eat a balanced diet in the absence of wheat, barley, oats and rye?
Dietitian Satisfaction. Is it likely that dietitians will gain more job satisfaction as they utilize NUTRI-TEC for better data driven decision-making. Documentation will be enhanced through timely access to detailed macro and micronutrient intakes. Patient-dietitian relationships will be fostered as brief teaching of how to use the tool, shared decision making on treatment goals and responsibilities are determined making follow-up visits more intentional and meaningful.
Continuum of Care. How are hospitals currently teaching patients about the importance of good nutrition and their diets? The patient who is engaged in managing their nutritional care during hospitalization, is better apt they are apt to continue this post discharge. Improving their knowledge about their nutritional health increases their skills and confidence to self-manage post discharge.
The Bottom Line. Enhanced patient satisfaction, improved intake, better food services, meaningful calorie counts, data driven nutrition interventions, greater dietitian job satisfaction and supportive continuum of care through an innovative app is just what the dietitian ordered.
Meet Sheryl Lozicki
Sheryl Lozicki is a Registered Dietitian Nutritionist with an MBA. She is currently responsible for standardizing clinical nutrition work and creating best practice programs to enhance clinical outcomes within a national healthcare system. This includes early malnutrition identification and intervention, perioperative nutrition optimization and wound management guidelines in addition to food service initiatives targeting patient satisfaction and colleague knowledge on food service fundamentals with an aim to enhance dietary compliance and improve patient safety. In addition to her current healthcare experience, Sheryl has worked in university education, senior living, private practice, media and corporate wellness.
To hear more about Patient Centered Care and to ask your questions, come join Sheryl on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar (1 CEU will be awarded) on Thursday May 6th 2021 @ 3pm EST