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Nutr Hosp ; 38(Spec No1): 41-45, 2021 Apr 12.
Article in English | MEDLINE | ID: covidwho-1503007


Introduction: The debate from the course preceding the SENPE (Spanish Society of Clinical Nutrition and Metabolism) 2020 Conference gathered together well-known professionals who form part of nutritional support teams (NSTs), as well as other specialists from departments whose patients benefit from the services offered by these NSTs. In this article, relevant points from the round table, including strengths and weaknesses detected in the implementation of nutrition support teams, are summarized.

El debate del curso previo al congreso de la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE) 2020 reunió en una mesa redonda a profesionales de prestigio que forman parte de unidades de nutrición y dietética, y a otros especialistas de servicios cuyos pacientes se benefician de los servicios de estas unidades. En este artículo se muestran los puntos relevantes que se trataron en el mismo y se muestran algunas fortalezas y debilidades que se han detectado en la implementación de las unidades de nutrición.

Food Service, Hospital , Health Personnel/organization & administration , Nutritional Support , Patient Care Team/organization & administration , COVID-19/epidemiology , Humans , Pandemics
BMJ Open Qual ; 10(2)2021 04.
Article in English | MEDLINE | ID: covidwho-1169878


BACKGROUND: Mealtimes occur six times a day on eating disorder (ED) inpatient units and are a mainstay of treatment for EDs. However, these are often distressing and anxiety provoking times for patients and staff. A product of patients' distress is an increase in ED behaviours specific to mealtimes. The aim of this quality improvement project was to decrease the number of ED behaviours at mealtimes in the dining room through the implementation of initiatives identified through diagnostic work. METHODS: The Model for Improvement was used as the systematic approach for this project. Baseline assessment included observations in the dining room, gathering of qualitative feedback from staff and patients and the development of an ED behaviours form used by patients and staff. The first change idea of a host role in the dining room was introduced, and the impact was assessed. RESULTS: The introduction of the host role has reduced the average number of ED behaviours per patient in the dining room by 35%. Postintervention feedback demonstrated that the introduction of the host role tackled the disorganisation and chaotic feeling in the dining room which in turn has reduced distress and anxiety for patients and staff. CONCLUSIONS: This paper shows the realities of a quality improvement (QI) project on an ED inpatient unit during the COVID-19 pandemic. The results are positive for changes made; however, a large challenge, as described has been staff engagement.

COVID-19 , Feeding and Eating Disorders/psychology , Food Service, Hospital/standards , Meals/psychology , Quality Improvement , Adult , Anxiety/psychology , Behavior Observation Techniques , Feeding and Eating Disorders/therapy , Female , Humans , Inpatients/psychology , Male , Personnel, Hospital/psychology , Qualitative Research , SARS-CoV-2 , Stress, Psychological/psychology
Eur J Clin Nutr ; 75(1): 209-211, 2021 01.
Article in English | MEDLINE | ID: covidwho-734445


In a pilot study, we wanted to influence the food selection of employees in a pediatric clinic bistro aiming to increase the sale of "healthy" grain buns (number and proportion of all sold buns). During basic assessment, the mean weekly sale of grain buns was 98 (52.3%) and in the second week of highlighting them on a green napkin under a transparent hood (intervention 1) reached 124 (54.6%). However, just when starting intervention 2 (position in front of the display), the bistro was closed due to the Coronavirus pandemic. Thus, necessary public health measures stopped our interventional public health experiment.

Consciousness , Diet , Environment , Food Preferences , Health Promotion/methods , Social Marketing , Whole Grains , Ambulatory Care Facilities , COVID-19 , Commerce , Communicable Disease Control , Communication , Feasibility Studies , Food Preferences/psychology , Food Service, Hospital , Germany , Humans , Pandemics , Personnel, Hospital , Pilot Projects , Public Health , Research Design
Am J Infect Control ; 49(3): 396-397, 2021 03.
Article in English | MEDLINE | ID: covidwho-712426


An outbreak of 10 COVID-19 cases among food and nutrition department employees occurred before the institution implemented universal masking and physical spacing between staff as part of an overall COVID-19 pandemic response. The outbreak highlighted the importance of early recognition of potential occupational exposure risks, prompt outbreak investigation and implementation of engineering and administrative safety controls. It also served as an opportunity for different departments within the institution to collaborate to prevent future outbreaks.

COVID-19/epidemiology , Disease Outbreaks/statistics & numerical data , Food Service, Hospital/statistics & numerical data , Infection Control/statistics & numerical data , Occupational Exposure/analysis , COVID-19/transmission , Humans , SARS-CoV-2