Alliance Founding Members
The critical fundamentals of quality patient care

In today’s evolving healthcare environment, quality patient care is of the utmost importance. Nutrition initiatives will help the quality of patient care by improving patient outcomes through clinical collaboration, nutrition therapy and enhanced procedures.

Empower nurses as champions of nutritional therapy to ensure continuity of care with dietitians and physicians and promote early nutrition intervention.

  • Dietitian’s recommendations are not implemented in up to 58% of cases 1
  • In a recent study by Johns Hopkins, approximately 50% of malnourished patients are not identified as such in the hospital2

Intervene early with nutrition therapy to produce quality results that can reduce the overall cost of patient care.

  • 46 percent reduction in avoidable readmissions.3
  • 25 percent reduction in pressure ulcer incidence.4
  • Approximately 2 days reduction in average length of stay.5,6
  • 14 percent reduction in overall complications (e.g. infections, anemia).7

Enhance existing care practices to improve team coordination and quality outcomes in your health system from admission through discharge.

  • Upon admission: Enhance identification of at-risk patients and implement nutrition therapy.
  • During inpatient care: Enhance care policies (e.g. pressure ulcer prevention) to incorporate oral nutrition supplementation. Measure outcomes over time and adapt ongoing patient care plans.
  • Upon Discharge: Empower nurses to provide nutrition education outpatient instructions and other resources.

1Skipper A et al. J Am Diet Assoc 1994; 94:45-49.
2Somanchi M et al.  JPEN 2011; 35: 209-216
3Norman K, et. al. Clinical Nutrition. 2008; 27:48-56.
4Stratton RJ, et al. Ageing Research Reviews 2005:4;422-450.
5Smith PE, Smith AE. Healthc Financ Manage 1997; 51: 66-69.
6Brugler L et al. Jt Comm J Qual Improv. 1999;25:191-206.
7Milne AC, et al.  Cochrane Database Syst Rev. 2009 Apr 15(2): CD003288.