Optimizing Oncology Nurses Knowledge on Neutropenic Diet and Food Safety Standards through Evaluation and Education

Abstract

Topic Significance & Study Purpose/Background/RationaleInconsistencies on the nurses’ interpretation of neutropenic diet can lead to patients obtaining misinformation on food safety standards and foods permitted on the diet. The purpose of this quality improvement project (QIP) is to identify University of Miami Hospital and Clinic's (UMHC) nurses’ understanding of the neutropenic diet, safe food handling, and to provide cohesive education to the nurses.Methods, Intervention, & AnalysisIdentical, 17-question pre and post surveys were created to ascertain nurse's knowledge on foods allowed on the facility's neutropenic diet and USDA's food safety standards. The pre-survey was administered to 46 UMHC oncology nurses from inpatient stem cell transplant and hematology/oncology. Subsequent education was provided by the nurse practitioner and dieticians on both topics, followed by a post-survey.Findings & InterpretationAmong the UMHC's oncology nurses the averaged overall pre-survey's score revealed that 56.3% of questions were answered correctly based on the facility's neutropenic diet and national standards of food safety, compared to the post survey's 85.2% (Figure 1). Nurses had more difficulty correctly answering which foods are allowed on neutropenic diet, general food safety and temperature control questions versus cross contamination and preparation/wash questions (Table 1).Discussion & ImplicationsInconsistencies of UMHC nurse's knowledge regarding foods allowed on neutropenic diets and food safety standards were identified. Providing education improved nurses’ knowledge which could decrease patient misinformation and potentially minimize patient's risk. It is important to implement routine education to nurses to decrease risk of food borne illnesses to this vulnerable population. Inconsistencies on the nurses’ interpretation of neutropenic diet can lead to patients obtaining misinformation on food safety standards and foods permitted on the diet. The purpose of this quality improvement project (QIP) is to identify University of Miami Hospital and Clinic's (UMHC) nurses’ understanding of the neutropenic diet, safe food handling, and to provide cohesive education to the nurses. Identical, 17-question pre and post surveys were created to ascertain nurse's knowledge on foods allowed on the facility's neutropenic diet and USDA's food safety standards. The pre-survey was administered to 46 UMHC oncology nurses from inpatient stem cell transplant and hematology/oncology. Subsequent education was provided by the nurse practitioner and dieticians on both topics, followed by a post-survey. Among the UMHC's oncology nurses the averaged overall pre-survey's score revealed that 56.3% of questions were answered correctly based on the facility's neutropenic diet and national standards of food safety, compared to the post survey's 85.2% (Figure 1). Nurses had more difficulty correctly answering which foods are allowed on neutropenic diet, general food safety and temperature control questions versus cross contamination and preparation/wash questions (Table 1). Inconsistencies of UMHC nurse's knowledge regarding foods allowed on neutropenic diets and food safety standards were identified. Providing education improved nurses’ knowledge which could decrease patient misinformation and potentially minimize patient's risk. It is important to implement routine education to nurses to decrease risk of food borne illnesses to this vulnerable population. Figure 1 and Table 1.Table 1UMHC's Oncology Nurses Knowledge on Neutropenic Diet and Food Safety Standards before and after educationCategoryCorrect Pre-SurveyCorrect Post-SurveyFoods Allowed on Neutropenic Diet43.2%87.3%General Food Safety66.3%75%Temperature Control46.7%82.1%Cross Contamination78.2%87%Preparation/Wash76.1%78.3%Average Overall Correct Answers56.3%85.2% Open table in a new tab