Upload
vodiep
View
218
Download
1
Embed Size (px)
Citation preview
1
INTERNSHIP REPORT
MRCCC SILOAM HOSPITAL
SEPTEMBER 2014
Melinda Kosasih
2
TIMELINE FOR ACS AND NUTRITION TEAM
2:00am -‐
6:45am
Prepare breakfast (handled by ACS)
7:00am –
8:00am
Deliver breakfast to patients (handled by ACS)
ACS cook lunch
8:00am –
8:30am
Test morning snack from ACS
Morning shift make sure snacks are catered to patients’ needs
9:30am -‐
9:40am
Deliver morning snack (ACS team)
Nutrition team morning shift check taste for lunch
11:00am –
12:10pm
Morning shift check lunch per tray, make sure the change in
dietary after visitation matches the data from ACS
12:00pm –
12:30pm
Lunch already corrected are distributed (ACS team)
ACS team start cooking for dinner
12:10pm –
13:00pm
Patients receive lunch
3:00pm –
3:10pm
Afternoon shift team nutrition check taste for patients’ dinner
5:00pm –
6:00pm
Afternoon nutrition team check dinner per tray to make sure the
patients’ diet are updated according to hospital data
6:00pm –
6:30pm
Dinner already checked by nutritionists are distributed per floor
(ACS team)
6:10pm – Patients receive dinner
3
During September, I started my internship at the MRCCC Siloam Hospital.
The purpose of my internship was to enrich my knowledge since I had no
experience working at a hospital setting before. Because I am currently studying
Clinical Nutrition at University of California – Davis, the hospital assigned me to
start my internship under the supervision of the nutritionist team. Apparently in
Indonesia, the profession of a nutritionist and a nutrition specialist are dissimilar. A
nutrition specialist must obtain a medical degree and become a doctor before
pursuing her/his interest in nutrition, making it a specialized discipline. Nutrition
specialists are doctors who give advices and do independent consulting for special
needs patients. They work for out patient department, meaning that the patients are
not hospitalized, although seeking the doctors for customized consulting that will
cater to their individual needs.
On the other hand, nutritionists work for in-‐treatment patients who are
staying in the hospital for longer time. The general doctors will decide on the
patients’ diet based on their health condition. There are four floors in the hospital
that provide rooms for in-‐treatment patients: floor 29 (ICU), 30, 31, and 35. Since
there are four people total working as the nutritionist: One as the head of the team,
two will work for the morning shift, and the other one will work the afternoon shift.
The morning shift covers checking the morning snacks and the lunch for the
patients, and also interviewing the patients. The lunch shift will help check the
lunch, afternoon snacks and dinner for patients.
6:30pm
4
Throughout my visit to the patients, I note down the routine task of a
nutritionist:
1. Morning shift nutritionists will make sure that the stock for SV patients are
supplied and update their patient’s newest diet before making rounds using
Wipro.
2. Check on the patient’s medical status (the diagnose, their date of admission,
general health condition, weight/height if already measured by the nurse),
and their diet as recommended by doctors.
3. Ask the patients to identify themselves, and ask their date of birth.
4. Question the patients on food allergies, preference for specific food, their
eating habit when hospitalized, and their updated weight and height
measurements.
5. Afterwards, the nutritionist will ask in detail and note down if the patients
are losing weight recently, or experiencing a loss in their appetite during the
last week before their admission into the hospital.
5
6. Make sure that the patients understand the diet that the doctors prescribe
for them. Explain if there are questions, and suggest some alternative if the
patients have difficulty consuming foods (extra intake by consuming
Entrasol, or Ensure for example). These processes of enquiring the patients
individually are termed initial screening.
7. From the picture from #4, it can be seen that the patient needs nutrition
assistance. Hence, the nutritionist will fill out a form:
6
8. The dietary intake of the patient is noted (breakfast, lunch, dinner, and the
three snacks given in between meals). Then, the actual calories intake is
calculated, and compared to his/her recommended intake.
9. Next, the nutrition diagnoses and intervention columns will be filled. If the
patient needs additional monitoring and evaluation, the nutritionist will
schedule to visit the patient again. The patients may also request nutrition
consultation after their stay at the hospital. Pamphlets, guidelines, and food
suggestions will be given to the patients so they make take care of their
health daily.
10. If there is any current change in the patient’s diet, caloric intake, or other as
described by the assigned doctor, the nutritionist will fill out a form and
contact the ACS catering so that the patient’s diet is updated.
11. Enter the data collected to Wipro a program for the patient’s records.
7
OBSERVATIONS
I was asked before starting my internship to observe what may cause the high rate
of patients’ discontent with the hospital foods, and based on this chart it can be seen
that food taste is the main cause of the dissatisfaction.
My theory is that not all patients receive the same foods, and most of the
patients receive personalized diets since they are being treated with specific
medical conditions. As the other nutritionists have mentioned, complaints about
hospital food come mainly from patients staying on floor 30th. They are class 3
patients who cannot choose their own menu (Indonesian selected).
Therefore, I gather some data during my internship and these reports may
help to insinuate on which difficulties that can be improved.
8
In MRCCC, there are five types of rooms in the hospital: super VIP, VIP deluxe, class
1, class 2, and class 3.
Super VIP VIP deluxe Class 1 Class 2 Class 3
Breakfast,
Lunch, and
Dinner
May choose either one:
1. Western
2. Indonesian/Asian
3. Vegetarian
* Super VIP and VIP deluxe get complete
sets both lunch and dinner
Class 1 lunch: 2 animal protein, 1 vegetable
protein
Class 1 dinner: 1 animal protein, 1 vegetable
protein
Indonesian/Asian dish is
selected by the hospital
* For lunch and dinner: 1
animal protein, 1 vegetable
protein.
Dessert Desserts on
all meals
Dessert on
lunch
None
Besides the selection that non-‐dieting patients may request, the hospital and
ACS also provide specific diet when required.
9
LAPORAN PROSENTASE DIET BAGIAN GIZI MRCCC SILOAM HOSPITALS
AGUSTUS 2014 KELAS TIDAK DIET DIET SV CAIR TOTAL
n % n % n % n % n % SVIP 12 3% 6 1% 0 0% 0 0% 18 4% VIP 113 27% 42 10% 0 0% 4 1% 159 38% I 39 9% 15 4% 0 0% 5 1% 59 14% II 87 21% 25 6% 0 0% 1 0% 113 27% III 30 7% 9 2% 1 0% 1 0% 41 10% ICU/HCU 3 1% 10 2% 0 0% 13 3% 26 6% TOTAL 284 68% 107 26% 1 0% 24 6% 416 100%
No. Jenis Diet
Bulan JULI ‘14 n %
1 Diet Lambung 26 7
2 DM 14 4
3 DM Komplikasi 10 3
4
Rendah Garam 13 3
5
Rendah Purin 0 0
6
Rendah Lemak 3 1
7
Rendah Kolesterol 0 0
10
8 Rendah Protein 3 1
9
Diet Jantung 1 0
10 Diet Hati 10 3
11 Rendah Serat 13 3
12 Cair 21 6
13 Sonde Feeding 4 1
14 Tidak Diet 262 69 TOTAL 380 100
As seen from the picture above, the patients require certain diets if they
have medical condition such as heart diseases, high cholesterol level, renal failure,
diabetes mellitus, and so forth. It turns out that it is true that majority of the patients
are not on diet. Nevertheless, the amount of patients receiving various types of diets
is considerable. This fact may clarify the complaints on food taste.
The other issue needs addressing is the patients’ complaints on the timing of
the food delivery. What I have observed during my internship is that lunch and
morning snacks are almost always late being delivered. Dinner and afternoon
snacks are usually on time. This delay may be caused by several reasons:
-‐ The overwhelming task of matching each patient’s tray to the updated diet
(after interviewing the patients) with the data from the ACS team.
-‐ There are always some discrepancies since sometimes the data ACS team use
are not yet updated. Therefore, the nutrition team will have to modify the
patient’s diet and ask for changes.
-‐ The modifications in changed diets are not yet cooked or readily available.
-‐ Hospital nutritionists have not tested snacks, not enough people to cover the
testing and the patients round ups.
11
-‐ The nutrition team also has to check on the quality and the presentation of
the food. Since plenty times either the wrapping of the food is not
satisfactory or the trays are not hygiene, there is longer delay in delivering
the food.
-‐ The preparation of the Western menu is observably never ready by the time
of the testing, therefore not tested by the nutrition team.
-‐ The steadfast staff renewal rate of the ACS team.
-‐ The service lift may only fit one tray though there are three total, which need
to be delivered simultaneously.
-‐ The lift works uniquely, merely able to go up the floors and have to go to the
lobby before going back to the kitchen floor. This process of waiting for the
lift takes about 10-‐20 minutes.
-‐ There is only one person in charge (ACS) per floor to deliver all the patients’
foods. It takes about 45-‐60 minutes total to finish delivering all foods per
floor.
Based on my observations, the main problem for this particular issue is the lack of
nutrition staffs both from the ACS and MRCCC. If there are more people to cover the
afternoon shift, there will be two extra people to help check the lunch alongside the
morning shift, and the patients’ lunches can be delivered faster. The second problem
is the use of the lift. Since there is only one lift and it can only fit one trolley at a
time, the method is very unproductive and inefficient.
On my last week during the internship, I am allowed to accompany Dr.
Johannes who specializes in the endocrinology and diabetic. This experience has
12
helped me learn more about diabetes, which I may pursue more in depth during my
study later. He assists me on what questions to ask to the patient, what indicates
high blood glucose, possible remedies on gestational diabetes (for example insulin
injection and how to administer the correct injection).
In conclusion, during my internship I have discovered many different aspect
of being a nutritionist in Indonesia. I learn how to question patients, how to
interpret some medical terms, how to coordinate in the kitchen with the caterer,
how to enter data into a system, how to guide patients into understanding their diet,
different types of diets, correcting forms for menu, and so much more. I am truly
thankful to be given the opportunity to learn the responsibility of a nutritionist in
Indonesia. I hope that I can use this learning experience to improve myself and to
guide me to be an excellent nutritionist in the future.