TY - JOUR
T1 - Improving mealtimes for paediatric intensive care children and families
T2 - A quality improvement initiative
AU - De Monte, Malorie
AU - Marty Petit, Emilie M.L.
AU - Baudin, Florent
AU - Zamor, Julia
AU - Ford-Chessel, Carole
AU - Tume, Lyvonne N.
AU - Bordet, Fabienne
AU - Valla, Frederic V.
N1 - Funding Information:
Bledina; Fresenius Kabi, Grant/Award Number: ACTICLAN grant; Nestlé health science France; Nutricia Nutrition Clinique France; Revol Funding information
Funding Information:
The authors thank Nathalie Follin‐Arbelet, Christine Delfond, Christine Dupenloup, and Christine Andres for their contribution in building and disseminating the intervention teaching programme. They acknowledge the Institut's Paul Bocuse, who developed a new teaching programme dedicated to critically ill children. The project has been funded by an ACTICLAN 2013 grant and Nutricia Nutrition Clinique France, Nestlé health science France, Fresenius Kabi, and Bledina donations; some of the purchased crockery (dinnerware and serveware) was offered by Revol Saint Uze, France.
Publisher Copyright:
© 2020 British Association of Critical Care Nurses
PY - 2020/10/23
Y1 - 2020/10/23
N2 - Introduction: Many critically ill children can be fed orally at some point during their paediatric intensive care (PICU) stay, but reduced appetite and other factors may impact their intake. At home, oral feeding is usually delivered by parents, so involving parents more actively during mealtimes in the PICU may contribute to improved patient/family satisfaction. We aimed to assess the impact of a new “room service” initiative involving parents on mealtime quality and on both family and health care professional (HCP) satisfaction. Methods: A prospective, single-centre, before-and-after intervention study was designed as part of a PICU quality-of-care improvement programme in 2013 to 2016. Two questionnaires assessing oral nutrition practices and family/HCP overall satisfaction were disseminated among the parents of critically ill children capable of oral feeding during their PICU admission and among the whole PICU HCP team (nurses, nurse assistants, and medical doctors). Categorical variables were compared using the chi-square test, and Likert scales were compared between groups with the Mann-Whitney-Wilcoxon test. Results: the pre-intervention surveys were completed by 97 of 130 (75%) HCPs and 52 families and the post-intervention surveys by 74 of 130 (57%) HCPs and 54 families. After the intervention, a marked improvement was observed in the overall quality of meal service rating by both HCPs and families (medians and IQR: 5 (5-7) to 7 (7, 8) and 6 (6-8) to 8 (7-9), respectively; P <.01) and also in parents' involvement; in children's, families', and HCP satisfaction; in meal-dedicated facilities and equipment; and in perception that oral nutrition is an important aspect of PICU care. Conclusions: Implementation of an improved “room service” initiative in the PICU was feasible and improved the perceived quality of care and satisfaction around oral feeding. This family-centred care initiative can be integrated in an overall quality improvement strategy.
AB - Introduction: Many critically ill children can be fed orally at some point during their paediatric intensive care (PICU) stay, but reduced appetite and other factors may impact their intake. At home, oral feeding is usually delivered by parents, so involving parents more actively during mealtimes in the PICU may contribute to improved patient/family satisfaction. We aimed to assess the impact of a new “room service” initiative involving parents on mealtime quality and on both family and health care professional (HCP) satisfaction. Methods: A prospective, single-centre, before-and-after intervention study was designed as part of a PICU quality-of-care improvement programme in 2013 to 2016. Two questionnaires assessing oral nutrition practices and family/HCP overall satisfaction were disseminated among the parents of critically ill children capable of oral feeding during their PICU admission and among the whole PICU HCP team (nurses, nurse assistants, and medical doctors). Categorical variables were compared using the chi-square test, and Likert scales were compared between groups with the Mann-Whitney-Wilcoxon test. Results: the pre-intervention surveys were completed by 97 of 130 (75%) HCPs and 52 families and the post-intervention surveys by 74 of 130 (57%) HCPs and 54 families. After the intervention, a marked improvement was observed in the overall quality of meal service rating by both HCPs and families (medians and IQR: 5 (5-7) to 7 (7, 8) and 6 (6-8) to 8 (7-9), respectively; P <.01) and also in parents' involvement; in children's, families', and HCP satisfaction; in meal-dedicated facilities and equipment; and in perception that oral nutrition is an important aspect of PICU care. Conclusions: Implementation of an improved “room service” initiative in the PICU was feasible and improved the perceived quality of care and satisfaction around oral feeding. This family-centred care initiative can be integrated in an overall quality improvement strategy.
KW - burn out
KW - family-centred care
KW - meal service
KW - post-intensive care syndrome
KW - quality improvement
KW - rehabilitation
UR - http://www.scopus.com/inward/record.url?scp=85093828089&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85093828089&partnerID=8YFLogxK
UR - https://research.edgehill.ac.uk/en/publications/aa5a3453-a972-40bc-9a2f-f5a317214db8
U2 - 10.1111/nicc.12567
DO - 10.1111/nicc.12567
M3 - Article (journal)
C2 - 33094907
AN - SCOPUS:85093828089
VL - 26
SP - 288
EP - 296
JO - Nursing in critical care
JF - Nursing in critical care
SN - 1362-1017
IS - 4
ER -