Table 1 |
|
| Criteria comprising the nutritional care quality (NCQ) and food service quality (FSQ) indicators | |
| NCQ INDICATORS (100%) | Employed Criteria |
| INPATIENT DIETARY COVERAGE ACTIONS (A) (25%) | A1.Duty shift system in the area of clinical nutrition |
| A2.Supervision of meal distribution in the ward | |
| A3.Routine visits to patients | |
| EVALUATION AND MONITORING OF NUTRITIONAL STATUS ACTIONS (B) (25%) | B1.Nutritional status evaluation (complete) |
| B2.Nutritional status monitoring | |
| B3.Entry of nutritional care information in the medical record | |
| B4.Filling in forms about nutritional care | |
| B5.Nutritional guidance at discharge | |
| B6.Assistance protocols | |
| ACTIONS ON INTEGRATION OF NUTRITIONAL ASSISTANCE ACTIVITIES WITHIN THE TEAM (C) (25%) | C1. Diet prescription in the medical records |
| C2. Interconsultations on nutritional care | |
| C3. Team visits to patients | |
| C4. Participation in activities outside the HFNS | |
| C5. Nutritional support team | |
| ACTIONS SUPPORTING DIET THERAPY (D) (25%) | D1.Diet manual |
| D2.Information about energy supply | |
| D3.Selection of nutritional supplements | |
| D4.Mechanisms for patients to require changes to the diet | |
| FSQ INDICATORS (100%) | Employed criteria |
| MEDIATION ACTIONS WITH USERS AND OTHER HOSPITAL SECTORS (A) (25%) | A1. Duty shift in the area of meal production |
| A2. Formal evaluation of the HFNS regarding user satisfaction | |
| A3. Planning and goal-setting for the HFNS | |
| A4. HFNS participation in other hospital sectors | |
| AUTONOMY AND MANAGEMENT CONTROL ACTIONS (B) (25%) | B1. HFNS responsibility for purchases |
| B2. Budget autonomy | |
| B3. Control of cost/meal or cost/daily produced food | |
| B4. Statistical control by the HFNS | |
| B5. Statistical control of the produced diets | |
| MEAL PRODUCTION QUALIFICATION ACTIONS (C) (25%) | C1. Standard prescription form |
| C2. Dietetic kitchen | |
| C3. Routine tasting of diets | |
| C4. Good practice manual | |
| C5. Diet manual (*) | |
| C6. Production of nutritional supplements | |
| STAFF QUALIFICATION ACTIONS (D) (25%) | D1. Staff evaluation |
| D2. Instrument for staff evaluation | |
| D3. Periodic training program | |
(*) This criteria was considered important in both NCQ and FSQ.
Diez-Garcia et al. Nutrition Journal 2012 11:66 doi:10.1186/1475-2891-11-66
