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How can nurses improve nutritional safety - Research Paper Example

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Not only is food essential for life and symbolizes a basic human right, but It is also a basis for extensive enjoyment, with vital social, religious and cultural roles all of which require deliberation within a health care…
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How can nurses improve nutritional safety
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How can nurses improve nutritional safety

For patients to get high quality service and get optimum benefit from food, all the members of the health care unit must work together and must “do their bit” in partnership with the caretakers.
Nurses offer nursing services 24 hours a day, and for this reason, nurses are the only group in a health care center who have direct contact with the patient during meal times and any other time of the day. Therefore, nurses play an essential role in nutritional care and meal experience of the patients. Nurses have a broad obligation in a hospital. Their responsibilities include assessment planning, screening, serving, monitoring, practical assistance with drinking and eating and on occasion, preparation of food in the ward area. Nurses are answerable for their practice in the hospital in all facets of nutritional care, provision of food and drinks. Nurses should deliver services and care to the highest standard possible.
Nurses and midwives in the United States are committed offering the best possible care and treatment to patients. As the health workers who spend most of the time with the patients, nurses have an enormous possibility to improve patient safety in relation to nutrition care, drinking and eating. This potency can only be realized by focusing on improving aspects of food, fluid and nutritional care and providing nurses with realistic equipments and sustenance.
"Hit and Miss" epitomized nutrition services in hospitals, in the early part of 20th century (Glover, 2009). The services could not guarantee any degree of funding by the government. Arguably, nutritional services were exceptionally poor and could not warrant patient safety. In 1939, rationing brought new alertness of nutritional requirements and funding. This resulted to health care centers getting food portions of the patients. In 1946, authority suggested hospitals to employ professional caterers and nutritional ... Read More
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