Reducing nutritional risk in hospital: the red tray.
BACKGROUND
Malnutrition in hospital is too common. During the patient's stay, many factors influence their nutritional state. Several reports have drawn attention to the removal of patients' food before they have had an opportunity to eat it (ACHC 1997, Horan and Coad 2000). A lack of assistance at meal times can also be a factor. This article describes the introduction of a simple innovation that has concentrated attention on patient nutrition in one clinical setting. Red trays were used as a visible indicator of vulnerable patients who needed help and support from all staff. The system was part of a total strategy implemented in a trauma rehabilitation unit for mainly older adults.


CONCLUSIONS
The results of an audit undertaken one month after implementation of the red trays showed that use of the system had transformed nutritional assessment from a paper exercise to a practical tool that enabled patients at risk to be identified and supported with their meals.
Bradley
Lindsey
L
Cardiff Royal Infirmary.
Rees
Colin
C
D001296:Audiovisual Aids; D019091:Critical Pathways / Q000592:standards; D004046:Dietetics / Q000295:instrumentation*; D005521:Food Service, Hospital; D006801:Humans; D020380:Needs Assessment; D009730:Nursing Assessment / Q000379:methods* / Q000592:standards; D009731:Nursing Audit; D015403:Nursing Evaluation Research; D015596:Nutrition Assessment; D009748:Nutrition Disorders / Q000209:etiology / Q000517:prevention & control*; D012307:Risk Factors