Improving Patient Outcomes through Frailty Support Project
This project, funded by the Carmarthenshire Intermediate Care Fund, aimed to provide flexible, person-centered care to support patient mobility and nutritional needs. Frailty workers implemented various strategies such as frailty snack boxes, daily frailty logs, grip strength assessments, and nutritional interventions. The project resulted in reduced hospital stays, improved nutritional outcomes, and enhanced patient well-being. Overall, the initiative demonstrated positive impacts on patient care and outcomes.
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Integrated Care Fund Challenge Integrated Care Fund Challenge Session Session Frailty Support workers Project Victoria Prendiville Service Lead Nutrition and Dietetics
The Frailty Facts....... Every day in bed requires a week of rehabilitation The first 3 days in bed = 10% loss of muscle mass 10 days in bed = 1kg of muscle loss 3-5 weeks in bed = 50% loss of strength Improved Nutrition - energy intake and protein = less deficits Dr Andy Haden & Aysha Taylor Hywel Dda University Health Board
Project Introduction Frailty Support Worker Project - funded through the Carmarthenshire Intermediate Care Fund (ICF) August 2014. Funding slippage was granted on the premise that the project would be a proof of concept . Dietetics received funding to support this project work 4,624 for project delivery and 664.35 to purchase 3 Hand grip dynometers Band 3 Frailty HCSW were employed covering 7 days. Directed by registered nurses and therapists the overall aim was that the frailty HCSW would provide flexible, person centred, planned care to support and encourage the promotion and maintenance of mobility and nutritional and hydration needs of the patients.
What we Did! Frailty snack Boxes including :- Cakes Biscuits Custard Pots etc Completion of daily frailty log and weekly log of weight / NST / Grip strength and nutritional outcomes Fresh Fruit Rounds Image result for frailty workers hywel dda health board Theory Based Learning on Frailty Principles Workbook and competency based assessment in practice :- Undertaking a nourishing milkshake round Mealtime coordination Undertaking Grip strength 200kcal 12.5g protein !!
146 (99%) 118 (80%) 112 (76%) Number of patients Figures for Apr 2016 Feb 2017 Dr Andy Haden & Aysha Taylor Hywel Dda University Health Board
What we found....... Length of stay reduced by 1 day for the Ward which would equate to 198,000 per annum New milkshake drinks replacing the prescribed pharmaceutical supplements saved 18,000 Mean nutritional risk assessment scores significantly improved Mean weight gain 1.5kg during hospital stay for subject group Dr Andy Haden & Aysha Taylor Hywel Dda University Health Board
Staff Morale Improved Job Satisfaction Enhanced sense of value and worth Ability to see positive change as a consequence of actions measurable outcomes Team of the Month Nursing Conference Highly commended Patient stories and letters of thanks. Bevan Exemplar - all team in attendance!
Sustainability plan Further work needs to be prioritised to embed frailty principles across acute settings Outcomes of the project were taken to the Regional Workforce development Board A small amount of funding was allocated to support the implementation of the Social care Wales care and support at home strategy. Funding Period (November 17 end March 2018) A project proposal was submitted and approved to support domiciliary care staff to identify, screen and support patients at nutritional risk in community settings. Engagement events are currently being coordinated in each county with support from Rebecca Jones Regional Workforce Programme Manager West Wales care partnership.
