The Nutrition Department of the H.A.C. mission is to provide food assistance, appropriate to the pathology and biological moment of adult and pediatric patients who are admitted to the hospital, making efficient use of resources and capabilities.
Adequate nutrition and a good nutritional status are factors considered important for health maintenance and the cure of a great diversity of pathologies. From the Nutrition Service seeks to provide support to the medical body in terms of nutritional management, based on scientific evidence, useful to improve the evolution and prognosis of patients.
• To define adequate diet therapy to the most common pathologies at the institution.
• To guarantee the safety of the food produced at the Food Service.
• Early identification of Disease-related malnutrition.
• To evaluate when, how and whom to start a Nutrition Support treatment.
• At the Fractionation and Reconstitution Area of Dairy Formulas, food assistance is provided through nutritionally adequate and safe formulas to pediatric patients that require Artificial Nutritional Support.
1. CLINICAL NUTRITION AT THE INSTITUTIONAL LEVEL
Disease-related malnutrition is a phenomenon of high prevalence in hospitalized patients. It is associated with increased morbidity, mortality and hospitalization costs.
The task of the Nutrition Service is to carry out a timely nutritional intervention, at the purposes of reducing the degree of hospital malnutrition and / or the risk associated with it.
• To document at the medical records the nutritional status of each patient.
• To carry out adequate nutritional intervention for each situation.
• To solve problems related to inadequate food intake.
Activities carried out at the hospital room
Clinical nutritionists perform:
• Subjective Global Evaluation within the first 24 hours of patient admission.
• Food Anamnesis.
• Adaptation of the diet in the SIHAC.
• Objective Nutritional Evaluation. (Anthropometry and biochemistry.)
• Calculation of requirement, according to need.
• Nutritional evolution at the clinical record.
• 24 hs calorie intake. According to necessity.
• Indication of Individual Diet according to need.
• Formulation of the Artificial Nutritional Support Plan.
• Evolutionary control. Daily monitoring
• Delivery of diet at discharge.
• Food education at discharge.
Activities in the outpatient clinic
• Nutritional Assessment.
• Food Education
• Delivery of Meal Plan.
• Monitoring and control, adjustment of meal plan.
2. CENTRAL KITCHEN AND FOOD PRODUCTION
The control in the Production Area is carried out by the Nutrition Service of the HAC through the supervision of the Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP's) through the entire production chain to the Concessionaire Company, in charge of the elaboration of food, including quality control from the entry of raw material, including all processes, to the final product through satisfaction surveys in the room.
• To guarantee food safety production.
• To ensure the quality, quantity and adequacy of the different regimes.
a. Reception of Food and Supplies:
• Temperature Control, expiry date, packaging and organoleptic properties of food.
• Control of safety supplies, packaging, labeling, origin and appropriate uses.
• Control of utensils characteristics.
3. FRACTIONATION AND PREPARATION AREA OF DAIRY FORMULAS
The Elaboration and Fractionation Area of Dairy Formulas of the H.A.C. is responsible for all activities which are directly or indirectly linked to the preparation of Dairy Formulas to be administered orally or by enteral feeding, from the receipt of the medical prescription, to the distribution of it.
Responsibilities and Functions
• To ensure compliance with biosafety regulations in the sector.
• To monitor the compliance in time and form of daily cleaning and deep cleaning.
• To monitor and control compliance with the fumigation schedule.
• To monitor and guarantee the proper formula preparation.
• To monitor the proper formula storage.
• To monitor the personnel area.
• To perform training and continuous updating.
• To perform periodic bacteriological monitoring of different preparations.
4. ADMINISTRATIVE AREA
The efficient use of resources is fundamental for the correct development of activities, and above all, the supervision of different services and control of quantities.
• Printing of Daily Diets for Internship.
• Reception of: entrance fees, changes, news, complaints, suggestions.
• Exclusion of production programming and distribution of diet to the patient.
• Preparation of adjustment sheet for diet preparation and subsequent billing.
• Elaboration of diets sheet for authorized companions.
• Monitoring of infusion pumps.
• Conducting the count of the meals served for later billing.
• Monitoring of cold storage (dairy products, meat and derivatives).
• Monitoring of storage in pantry (dry and disposable provisions).
c. Food processing:
• Monitoring of Sanitation Standard Operating Procedures (SSOP's)
• Monitoring of Good Manufacturing Practices (GMP)
• Monitoring of plating and loading of lunch and dinner trays
• Monitoring of correct labeling according to Dietary Classification.
• Concurrent monitoring of quality, quantity and adequacy in the preparation of diets
• Application of corrective measures if necessary.
• Programming of distribution of diets and rations to patients and authorized personnel
• Supervision of the delivery of trays in rooms, at certain times.
• Supervision, monitoring and reporting cleanup schedule.
• Monitoring of waste disposal.
• Monthly bacteriological monitoring of water.
• Monitoring of Compliance with the Fumigation Schedule.
• Health and hygiene control of the personnel of the area.
F. Physical Plant
• Control of entry to the area.
• Equipment Maintenance Control.
• Maintenance Control of the Physical Plant.
g. Programming tasks
• Programming of diets.
• Documentation and maintenance of daily control records.
• Training of food handler.
• Perception of expectations and patient satisfaction.