Standards for food, fluid and nutritional care
Food, fluid and nutrition are fundamental to
health and wellbeing, and therefore fundamental to quality and
safety in healthcare.
These standards replace the previous 'Clinical
Standards for Food, Fluid and Nutritional Care in hospitals'
published by NHS Quality Improvement Scotland in 2003.
Standards scope
The standards apply to the care of all patients, paediatric and
adult, in both community healthcare and hospital care in Scotland,
whether directly provided by an NHS board or secured on behalf of
an NHS board. Although the standards apply specifically to
healthcare settings, they have been developed in recognition of the
integration agenda and the principles that apply to standards in
both health and social care.
National standards for social care are produced by the Scottish
Government and regulated against by the Care Inspectorate.
Summary of standards
Standard 1: Each NHS board has a policy, and a
strategic and co-ordinated approach, to ensure that all patients
receive safe, effective and person-centred nutritional care,
irrespective of specialty and location (hospital or community).
Standard 2: When a person is admitted to
hospital, or to a community caseload, a nutritional care assessment
is carried out. Screening for the risk of malnutrition is also
carried out, both initially and on an ongoing basis. A
person-centred care plan is developed, implemented and
evaluated.
Standard 3: Formalised structures and processes
are in place to plan the provision and delivery of food and fluid
in hospitals, in line with Food in Hospitals.
Standard 4: Food and fluid are provided in a
way that is acceptable to all patients in hospital.
Standard 5: Patients have the opportunity to
discuss, and are given information about, their food, fluid and
nutritional care. Patient views are sought and inform decisions
made about the food, fluid and nutritional care provided.
Standard 6: Staff have the knowledge and skills
required to meet patients’ food, fluid and nutritional care needs,
commensurate with their duties and responsibilities, and relevant
to their professional discipline and area of practice.
Published Date: 30 October 2014
