News & Events
Quality and Safety news: Beers criteria, accreditation visit and More 2 Eat study
Accreditation onsite visit September 2016
In follow up to the RQHR 2015 accreditation survey, Accreditation Canada has scheduled an onsite visit September 14-16, 2016. Two surveyors will be onsite
speaking with clinical teams at the Regina General Hospital, Pasqua Hospital, Moosomin South East Integrated Care Centre, and the Balcarres Integrated
RQHR has been asked to provide evidence of satisfactory progress on a list of high priority standards and Required Organizational Practices (ROP’s). As this is a follow up visit, surveyors will only be speaking with specific teams during set times and will not be walking through facilities as they would in a typical full week survey.
Clinical teams with items for follow up have been notified and have been preparing for the visit over the last year. Physicians may be asked to attend or be involved in meetings with surveyors. We encourage all physicians and staff to participate if asked.
Information will be sent out after the visit detailing the results of the standards and practices reviewed. For any questions or concerns please contact the Accreditation Coordinator, Carley Winter at email@example.com.
RQHR participating in the national “More 2 Eat” Study
Let food be thy medicine and medicine be thy food.
The More 2 Eat study is being conducted on unit 4A at the Pasqua Hospital to improve the detection and standard treatment for malnutrition in hospitalized patients. The RQHR was selected as one of five locations in Canada to participate in this 18 month study, an initiative spearheaded by the Canadian Malnutrition Task Force with the goal of improving patient outcomes. This is of particular importance in our Region as preliminary studies identified that as many as 60% of patients are malnourished upon admission. The first step in the pathway is to identify patients at nutrition risk. A nutrition screen (2 simple questions, see below) has been added as part of the nursing admission database to identify those at risk and notify the dietitian about patients who may benefit from early nutrition intervention. Data also indicates that patients who consume 50% or less of their meal tray will have a longer hospital stay and increased risk of mortality. As such, determining how much our patients are eating is an important marker. Monitoring and recording patients intake at all meals is underway with trained food services staff assisting in patient care by evaluating and recording the patients intake as they retrieve meal trays. This study involves the entire health care team, envisioning an approach where everyone, from the Physician, Dietitian, Nurse and family to the food services worker, plays an important role in the nutrition care of our patients.