Trusts have shared their examples of how they are putting what they've learned from the collaborative into practice, looking across a range of areas including:
- the journey so far
- reason for focusing on improvement in the nutrition collaborative
- drivers for change
- details of the rapid improvement cycle that was used as part of the programme
- data collected as part of the project
- lessons learnt
- next steps in the project
This nutrition collaborative project focused on further improving the knowledge, skills and communication within the multi-disciplinary team (MDT) on an organic dementia unit. The team found that the staff in the clinical areas were the key to implementing change, and that they recognise areas for improvement.
A project team of nursing, dietetics and facilities worked together to improve the patient experience and quality of nutrition care received by patients at Blackpool Teaching Hospitals NHS Foundation Trust. Focusing on two wards the team improved the completion and accuracy of the nutritional screening.
A key aim for this nutrition collaborative project was to increase the trust’s board visibility of nutrition and hydration. The team developed an overarching Nutrition and Hydration Strategy that put patient experience at its heart and reviewed the governance structure and function of the Nutrition Steering Committee to support board visibility of nutrition and hydration was undertaken.
Raising the profile of nutrition and hydration within the trust was at the heart of the collaborative teams aims. The team wanted to reduce the risks that could potentially cause harm and increase the learning from nutrition and hydration related incident reports.
The competency of registered nurses in nutritional screening using the Malnutrition Universal Screening Tool was one of the focuses for University Hospitals Birmingham NHS Foundation Trust. The team were able to demonstrate a 10% increase in three months.
The team, consisting of a catering manager, speech and language therapist, a ward sister and a senior sister want to ensure that they were getting the right diet for the right patient at the right time. The team found that using small step changes to test potential solutions was preferable to ‘big bang’ changes.
Focusing on two clinical areas with a high proportion of frail, vulnerable patients at risk of malnutrition the team identified five improvement projects for the nutrition collaborative. Despite challenges throughout the collaborative including capacity pressures during the winter period which impacted on both time and resources the team achieved a huge amount and are rolling out the initiative to the whole trust and including nutrition as a Trust Priority with reporting through our Quality Accounts.
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