Agenda

CONFERENCE DAY ONE
Wednesday 26th October 2011

DAY ONE | DAY TWO

8:30 Registration and coffee

9:00 Opening Remarks from the Chair

9:10 One Size May Not Fit All

A multi faceted flexible approach to nutrition screening and patient focused management
Understanding your demographics and resources - what suits your patients and health service best?
Engaging nursing staff to help manage the malnutrition problem

Janet Tomlin, Senior Dietitian, Dandenong Hospital, Southern Health & Division 1 Registered Nurse

9.50 Prevalence of Malnutrition Risk in Adults

There is little information regarding malnutrition risk in NZ hospitals. In 2009 our service conducted a six week audit using MUST to identify numbers of patients at risk of malnutrition (29% total, 12% moderate risk, 17% high risk)
The process of introducing malnutrition screening
Audit results
Practical issues to screening
Ongoing screening and further developments

Franica Yovich, Team Leader, Nutrition and Food Services, Waitemata District Health Board, New Zealand

10:30 Morning Tea

11:00 A Multi-Faceted View to Maximising a Nutrition Service in a Private Hospital

Keeping our patients as our centre of focus
Clever use of IT systems
Involving many services to encourage food and nutrition at the ward level
Efficient supplement management
Policies and procedures
Further improvements

Carol Zeuschner, Senior Dietitian, Sydney Adventist Hospital

11:40 Role of the Nutrition Assistant

How the role was implemented and developed at Gold Coast Health Services Department
The scope of practice; maintaining professional boundaries
How the Nutrition Assistant role assists dietitians in providing quality patient care in line with best practice
How the Nutrition Assistant role assists food service in decreasing food wastage
The future plans to further develop the role for the new University Hospital GCHSD

Jane McNamara, Senior Nutrition Assistant, Robina Hospital
Janelle Windus, Clinical Dietitian, Robina Hospital

12:20 Lunch

1:20 The Implementation of Nutrition Standards in NSW Public Hospitals

Strategies for implementation of the standards in HSS Food Services
Practical considerations and case studies
Implementation of an IT system to improve reporting processes and data collection

Nola Paterson, Nutrition Project Manager, Health Support Services, NSW Department of Health
Kerry Balding, IT Project Manager, Health Support Services, NSW Department of Health

2:00 Implementing a Consistent Approach to the Management of Patients requiring Fluid Restriction

Eastern Health clinicians identified an inconsistent approach to the management of patients requiring fluid restrictions.
A policy to guide multidisciplinary staff in the management of a patient requiring restricted fluids across the continuum of care was developed
Addressing communication, documentation and monitoring
Roles and responsibilities defined, including nursing staff, medical staff, Dietitian, food services and patient/client

Rachel Jamieson, Senior Clinical Dietitian, Eastern Health, Victoria

2:40 Afternoon Tea

3:10 Improving the Profile of Nutritional Care and Mealtimes for Hospital Patients

• Reflection on hospital mealtime environment - enough to turn you off your food?
• How to successfully implement Protected Mealtimes in the busy hospital ward
• Do dedicated feeding assistants improve nutritional intake of elderly inpatients?
• Enhancing patient nutrition - a team responsibility
• Weighing patients - getting back to basics
• A targeted approach to improving malnutrition screening
• Continuing nutritional care after hospital discharge

Adrienne Young, Nutrition and Dietetics, Royal Brisbane and Women's Hospital
Rebecca Smith, Dietitian, Prince Charles Hospital Queensland

4:10 Nutritional Discharge Planning and Post-hospital Support for Vulnerable Elders: A Novel Interprofessional Approach

There is evidence that hospital support programs have limited effect for elderly patients in acute care. This presentation will examine the value of a post-hospital discharge approach combining nursing and dietetic planning. The pilot of a novel, inter-professional discharge planning and support program, addressing the complex social and medical determinants of malnutrition in elderly patients, will be presented.

Alison Mudge, Internal Medicine and Aged Care, Royal Brisbane and Women's Hospital

4:50 Closing Remarks from the Chair

5:00 IIR invites all speakers and delegates to an informal drinks reception

CONFERENCE DAY TWO
Thursday 27th October 2011

DAY ONE | DAY TWO

8:30 Morning Coffee

9:00 Opening Remarks from the Chair

9:10 Accrediting Nutritional Care – Some Initial Observations

40 surveys undertaken
How have organisations performed?
What if any are the emerging themes?
What has been the feedback from our education program?

Brian Johnston, Chief Executive, ACHS

9:50 Preparing for ACHS EQuIP 5 Nutrition Criteria 1.5.7

St Vincent's Melbourne's experience with accreditation in August 2011
Tips for implementing a multidisciplinary nutrition committee, nutrition screening, malnutrition policy, staff education, feeding assistance strategies and audit programs
Evidence Preparation

Clara Newsome, Senior Clinician, Accredited Practising Dietician, St Vincent's Hospital, Melbourne
Sue White, Nurse Unit Manager, St Vincent's Hospital, Melbourne

10:30 Morning Tea

11:00 Triage in Dietetics - How do you Prioritise your Patients?

Triage concepts in the healthcare continuum
An overview of recent triage research in allied health
A benchmarking activity in dietetics triage processes
Practice implications for prioritising patients

Judi Porter, Dietetics Manager, Eastern Health, Victoria

11:40 Patient-Focused Food Service - A Team Approach

Managing the cultural, religious and therapeutic diets of patients with an integrated Patient Admission and Menu Management systems
Managing the nutritional needs of high risk patient groups with existing dietetic resources
Role of a special diets menu monitor in food services
Multidisciplinary communication – the essence of continuing food service improvements
Food service incident reporting
Challenges to effective food service delivery
Future directions

Charlene Grosse, Dietetics Coordinator, St John of God Hospital, Subiaco, WA

12:20 Lunch

1:20 Implementing Protected Mealtimes in Elderly Care - A Nursing Perspective

A survey of a ward of elderly patients at Fairfield Hospital in 2008 showed that only 35% of the plated meal was consumed
A review of possible contributing factors identified staff unavailability and non-user-friendly packaging as possible factors
Implementing a cost effective, collaborative solution with nursing staff

Christine Williams, Nursing Unit Manager, Fairfield Hospital

2:00 Improving Nutrition Practice through Novel Nutrition Support Programs: In an Acute Setting and Chemotherapy Day Unit.