Abstract Introduction A 1‐day cross‐sectional study at our hospital found that only 22% of patients with hip fractures at nutrition risk met their energy and protein requirements during hospitalization. This study aimed to test whether closer collaboration between a clinical dietitian and ward staff, guided by the Model for Improvement, could optimize nutrition care for hospitalized older patients with hip fractures at nutrition risk. Method A dietitian was embedded to facilitate staff‐led enhancements in nutrition care at an orthopedic ward in from September to December 2024. Two Plan‐Do‐Study‐Act cycles were implemented. Cycle 1 focused on nutrition documentation. Cycle 2 targeted nutrition intake. The primary outcome was the proportion of patients meeting individual energy and protein requirements (≥80%). Secondary process indicators were (1) ≥80% of patients screened using Nutrition Risk Screening 2002, and (2) ≥80% of at‐risk patients with intake documented in the medical record. Preintervention data served as the baseline. Results The primary outcome was achieved, with 80% (8 of 10) of patients meeting both energy and protein requirements, a significant improvement from 22% (2 of 9) at baseline ( P < 0.05). Documentation of nutrition risk increased from 10% (1 of 10) to 80% (8 of 10) ( P < 0.01), and intake documentation improved from 30% (3 of 10) to 100% (10 of 10) ( P < 0.01). Conclusion This quality improvement study demonstrates that applying the Model for Improvement to integrate a clinical dietitian into ward practice strengthened interdisciplinary nutrition care and led to measurable gains in screening, documentation, and nutrition intake among older patients with hip fractures at nutrition risk.
Munk et al. (Wed,) studied this question.