Nutrition audit at a community hospital

Abstract

Summary Background: The Department of Health (DoH) guidelines on hospital catering recognize the benefits of good nutrition in the reduction of medical complications and length of stay. Audit checklists are available to monitor implementation of these guidelines. Aims: To describe current feeding practice in a community hospital; evaluate qualitative aspects of patients’ mealtimes and to audit the food provided in relation to DoH guidelines and reference nutrient intakes. Methods: Qualitative data were collected at mealtimes by observation and recorded on a standard proforma. Nursing staff completed short questionnaires concerning food availability and support for patient feeding. Menus were compared with DoH guidelines using a standard checklist. Food intake data were collected over a 48‐h period for a group of patients (n=8) and comparison made with Reference Nutrient Intakes. Results: Qualitative aspects of mealtimes were satisfactory, mealtimes were relaxed and pleasant. Using the DoH checklist, menus met national guidelines for vitamin C, fibre, iron and folate. However, analysis of dietary intakes showed low intakes of iron, fibre, vitamin D and folate. Conclusion: Some aspects of food provision require attention and this would be facilitated by the setting up of a hospital food committee to set goals and monitor progress.