Create a positive experience for everyone!
On page 62 of the Swedish National Board of Health and Welfares regulations and general advice (SOSFS 2014:10) regarding prevention and/or treatment of malnutrition, all health care institutions must have routines on assessing the risk of malnutrition, offering treatment and/or remitting the patient to other healthcare providers if necessary.
Many patients that are malnourished or at risk of developing malnutrition do not only need nutritional support. They need various individually adjusted assistive eating measures to be taken. Assistive eating measures aim to support, facilitate and make it possible for the patient to reach an ideal energy and nutritional intake, and to feel dignity and well-being through their diet. Assistive eating measures can include; feeding, assistive eating devices and assistance or supervision during the mealtime.
The mealtime based on seven perspectives
Mealtime Quality Index
MQi measures the process quality within the mealtime situation based on research, experience and swedish, as well as, international guidelines for quality indications regarding the mealtime. MQi offers a unique possibility to learn exactly how your establishment ranks. The measurement consists of questions that are directed to staff and residents. The questions are answered through an IT-based solution that is available via AppStore.
(The app is only compatible with iPad/iOS. Not smartphones or for instance Android tablets).
Nursing home department manager in Stockholm, Sweden said this about MQi
”It is easy to understand the report and to show it to others whilst it encourages conversations and discussions amongst staff about how they can work to improve the mealtime situation.”
Department manager at the Nursing home Väderkvarnen in Stockholm City
Quality assurance of the mealtime situation
The course is interdisciplinary and is based on our philosophy "Mealtime Puzzle" - a sustainable mealtime approach based on seven different perspectives - as well as mealtime research where the book "Svårigheter att äta" (Westergren, A. (red.) (2003). Lund: Studentlitteratur.), constitutes a large part of the content.
Through collaboration with various universities and colleges around mealtime research, the course is continuously developed as we are able to part take in the latest research.
The course is aimed at two target groups:
- Nursing staff and assistants
- Occupational therapists, physiotherapists, dietitians, speech therapists and nurses.
We offer a similar half-day course as a part of the regular content in the Karolinska Institutes occupational therapy course.
This course is new in its kind and there is currently no equivalent in Sweden. It can be completed at one time, and is offered as either a three or seven hour course depending on focus.
Course Instructor and Supervisor
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04 Apr 2018