MTP7.13 Enhancing Staff Knowledge and Understanding of Dietary Terminology in a Tertiary Trauma Centre

Aims This project aims to evaluate and improve healthcare staff’s understanding of dietary terminology. By identifying existing knowledge gaps and enhancing comprehension of key nutritional terms, the project seeks to ensure consistent and accurate use of terminology in clinical practice, ultimately supporting better patient care and nutritional management. Methods A questionnaire was developed to assess staff awareness of dietary leaflets, confidence in defining common diet terms (e.g., soft diet, free fluids), and understanding the rationale behind these diets. The survey was distributed to hospital staff. Responders were asked to rate their confidence regarding various topic from 1 to 5, with 1 being not confident and 5 being the most confident. A total of 105 responses were collected and analysed. Results Only 37% of respondents felt confident in their understanding of the different diet plans. Below is a breakdown of confidence levels for specific diets: Diet typesNot confident (score 1 to 2)Somewhat confident (score 3)Very confident (score 4 to 5)Clear fluids24.0%17.3%58.6%Free fluids21.2%23.1%55.8%Light diet25.2%41.7%32.0%Soft diet22.3%22.3%55.4%Low or fat free diet23.3%25.2%49.5%Low or high fibre diet22.4%25.2%52.2% 56.7% of respondents believed patients only “somewhat” understand the diet plans, while 52.9% felt they understood the reasoning behind diet plans “never,” “rarely,” or “sometimes. Conclusion Many hospital staff reported suboptimal confidence in dietary terminology, potentially affecting patient care. Targeted education is needed to improve and standardize terminology use.