Interprofessional practice is increasingly cited as necessary in the delivery of high-quality
nutrition and rehabilitation services. However, there is limited evidence available exploring …

Previous and forthcoming chapters describe how to improve nutrition care with an emphasis
on interdisciplinary approaches. Developing and improving the skills and knowledge of the …

Purpose Person-centred care (PCC) is an essential component of high-quality healthcare
across professions and care settings. While research is emerging in subacute nutrition …

Purpose Multidisciplinary approaches to nutritional care are increasingly emphasized and
recommended. However, there is little evidence of how different disciplines work together …

Background Patient centred care (PCC) positively influences individual and organisational
outcomes. It is important that dietitians working in rehabilitation units are supported to deliver …

Aims To describe current foodservice systems and mealtime care utilized in the
rehabilitation setting. A secondary aim was to identify commonly used outcome measures in …

Background Prospective use of knowledge translation and implementation science
frameworks can increase the likelihood of meaningful improvements in health care …

Malnutrition and frailty are common conditions that impact overall health and function. There
is limited research exploring the barriers and enablers to providing coordinated nutrition …

Poor food and fluid intake and subsequent malnutrition and dehydration of residents are
common, longstanding challenges in long-term care (LTC; eg, nursing homes, care homes …

Delegation of malnutrition care to dietitian assistants can positively influence patient,
healthcare, and workforce outcomes. However, nutrition care for hospital inpatients with or at …