Standard 3.5 Nutrition services.

 Standard 3.5 Nutrition services.

Nutrition services are carried out in accordance with patient needs and statutory provisions.

Nutrition services are provided according to the patient's nutritional status on a regular basis, according to the care plan, age, culture, and if the patient participates in food planning and selection.

a. Criterion 3.5.1

Nutrition services are carried out in accordance with the patient's nutritional status and are consistent with clinical care provided on a regular basis.

1) Main Thoughts

a) Nutritional therapy is nutritional services provided to patients based on nutritional assessment, which includes diet therapy, nutritional counseling, and providing special food in order to cure the patient.

b) The patient's health condition and recovery require adequate food and nutritional intake. Therefore, food needs to be provided regularly, according to the care plan, age, culture and, if possible, food menu choices. The patient participates in food planning and selection.

c) Ordering and administering food is carried out according to the patient's nutritional status and needs.

d) Provision of ingredients, preparation, storage and handling of food must be monitored to ensure safety and in accordance with legal regulations and current practices. The risk of contamination and spoilage is minimized in the process.

e) Each patient must consume food in accordance with nutritional adequacy standards.

f) The nutritional adequacy figure is a reference value for the average daily adequacy of nutrients for all people according to age group, gender, body size and physical activity to achieve optimal health.

g) Nutrition services to patients at risk of nutritional disorders at the Community Health Center are provided regularly in accordance with the care plan based on the results of an assessment of the patient's nutritional status and needs in accordance with the Standardized Nutrition Care Process (PAGT) stated in the Nutrition Service Guidelines at the Community Health Center.

h) Nutrition services for inpatients must be properly recorded and documented in the medical record.

i) The patient's family can participate in providing food if the food is appropriate and consistent with the patient's needs assessment and care plan with the knowledge of competent health workers and the food is stored in good conditions to prevent contamination.

2) Assessment Elements

a) A nutritional care plan is prepared based on a study of the patient's nutritional needs according to the patient's health condition and needs (R, D, W).

b) Food is prepared and stored in a standardized manner to reduce the risk of contamination and spoilage (R,D,O,W).

c) Distribution and provision of food is carried out according to schedule and orders, and the results are documented (R,D,O,W)

d) The patient and/or the patient's family are given education about the patient's dietary restrictions and food safety/hygiene if the family participates in providing food for the patient (D).

e) Collaborative processes are used to plan, deliver and monitor nutrition services (D,W).

f) The patient's response to nutrition services is monitored and recorded in the medical record (D).