IMPROVING PATIENTS’ NUTRITION: NEW TECHNOLOGIES, STRATEGIES AND INNOVATION
As healthcare leaders we continually seek guidance on improving patient outcomes and reducing cost. Join us to learn more about the financial and quality impact of nutrition therapy on patient outcomes in the real world.
Today 20–50% of hospital patients are affected by malnutrition, which is closely linked to poor patient outcomes and high costs.
In fact, studies have shown that reduced nutritional intake delays recovery, increases risk of infections, reduces wound healing, and thus increases the length of stay and readmissions. Dietary intake monitoring can help to prevent or correct malnutrition. However, fatigued hospital staff, along with patients’ poor recollection of dietary intake during their hospital stay are counterproductive to an effective system.
Engaging patients in their nutrition care, may not only increase dietitian job satisfaction but provide a continuum of care.
1. You will be able to define the key elements of patient centered care
2. Understand how patient centered care parameters enhance clinical nutrition and food service operations.
3. Learn strategies on how to use technology to promote patient engagement in nutrition
4. The ability to gain a knowledge of health information technology (HIT) intervention and the benefits to improving patients’ dietary intakes during hospitalization by engaging them in their nutrition care.
Date and Time
Thursday, May 6, 2021 03:00 PM – 04:00 PM EST.
Dr Shelley Roberts, Griffith University & Gold Coast Hospital and Health Services, PhD, MNutrDiet, BHlthSc
Dr Shelley Roberts is an Allied Health Research Fellow and Accredited Practicing Dietitian working in a conjoint research position between Griffith University and Gold Coast Health. Her research focuses on improving nutrition among hospitalized patients, with interests in patient participation in care, health information technology, and knowledge translation. Since 2016, Dr Roberts has led a program of research to develop, implement and evaluate a technology-based intervention that allows patients to actively participate in their nutrition care at the hospital bedside, through patient-led dietary intake tracking and nutritional goal setting and monitoring. This work aims to improve the nutrition intakes and statuses of hospitalized patients, in order to improve outcomes for patients and hospitals
Sheryl Lozicki, MBA, RDN, System Manager, Clinical Nutrition & Wellness Trinity Health Trinity Health Hospitality Services, Integrated Support Services and Technology
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.
Facilitator and Moderator
Marsha Diamond, MA, RDN, President, Diamond Approach, Foodservice Branding and Sales Consultant
Register here. The webinar will be provided via Zoom. Calendar entry and Zoom link will be provided upon registration.
One CEU credit available for dietitians and dietary managers.
This webinar is geared for the following audience: Clinical Dietitians, Dietary Managers, Foodservice Directors, Nutrition Managers, Patient Operations Directors.