Ward Based Nutrition Support Worker

These posts will be split across a number of sites within the Aneurin Bevan University Health Board including, but not limited to, Royal Gwent Hospital, Nevill Hall Hospital and Grange University Hospital.

**The ward based nutrition support workers will**:
Work as part of the ward team to improve the nutrition and hydration of inpatients.

Provide support to nursing staff and dietitians in the assessment, monitoring and treatment of patients who are malnourished or at risk of becoming malnourished.

Deliver training to ward staff on nutritional risk screening and on implementing the All Wales Nutrition Care Pathway, under the supervision of a dietitian.

Undertake audits at ward level in conjunction with the ward manager and nutrition and hydration lead dietitian

**Duties will include**:

- Nutritional screening of patients using WAASP nutritional screening tool and promote its use to ward staff, providing training in the use of WAASP and nutrition care pathway to ward staff. (WAASP weight, appetite, ability to eat, stress factors, pressure ulcer/wound)
- Undertake anthropometric measurements of patients in order to complete the WAASP and monitor nutritional status (weight, MUAC and hand grip strength)
- Implement appropriate care plans for patients identified as nutritionally at risk, including referral to dietitian as indicated

This post if fixed term for 4 months to cover the needs of the service.

The ability to speak Welsh is desirable for this post; Welsh and/or English speakers are equally welcome to apply.

Aneurin Bevan University Health Board is a multi-award winning NHS organisation with a passion for caring. The Health Board provides an exceptional workplace where you can feel trusted and valued. Whatever your specialty or stage in your career, we have opportunities for everyone to start, grow and build your career. The health board provides integrated acute, primary and community care serving a population of 650,000 and employing over 16,000 staff.

We offer a fantastic benefits package and extensive training and development opportunities with paid mandatory training, excellent in-house programmes, opportunities to complete recognised qualifications and professional career pathways including a range of management development programmes. We offer flexible working and promote a healthy work life balance, provide occupational health support and an ambitious plan for a Wellbeing Centre of Excellence to support you at work.

Our Clinical Futures strategy continues to enhance and promote care closer to home as well as high quality hospital care when needed. This includes the Grange University Hospital which provides specialist and critical care and is the newest addition to the clinical futures strategy opening in November 2020. Join us on our journey to pioneer new ways of working and deliver a world-class healthcare service fit for the future.

Being ward based, you will report to the ward manager whilst you will be supervised by a dietitian and managed by the Dietetic Manager for Acute Services. You will work closely and collaboratively with both the Nursing and Catering/ Facilities Management teams.

**Clinical duties**:

- Nutritional screening of patients using WAASP nutritional screening tool and promote its use to ward staff, providing training in the use of WAASP and nutrition care pathway to ward staff. (WAASP weight, appetite, ability to eat, stress factors, pressure ulcer/wound)
- Undertake anthropometric measurements of patients in order to complete the WAASP and monitor nutritional status (weight, MUAC and hand grip strength)
- Implement appropriate care plans for patients identified as nutritionally at risk, including referral to dietitian as indicated

Identify those patients needing assistance to eat to nursing staff

Support Ward staff (Nurses/HCA’s and hosts/hostesses) with same day ordering for patient meals

Support beverage rounds to facilitate the service of appropriate snacks and / or oral nutritional supplements for patients

**Support Nurses and HCA’s to prepare patients for meals**: clean, clear tables, and the opportunity to cleanse hands before eating.

Accommodate the needs of individuals to maximise participation in eating and drinking e.g. utilising safe feeding strategies, environmental considerations, positioning

Demonstrate an understanding of the International Dysphagia Diet Standardisation Initiative (IDDSI) levels of texture modified diet and fluids, is able to monitor the impact of these on nutrition and hydration, and escalate concerns as per ward processes.

Demonstrate an awareness of swallowing problems (Dysphagia), is able to monitor for the signs of dysphagia and escalate these using established ward processes.

Able to monitor oral hygiene and demonstrates an awareness of the importance of oral care on eating, drinking and swallowing.

Assist nursing team to maintain clear, accurate food record charts

Use of clinical workstation for patient infor