To ask the Scottish Executive, further to the answer to question S3W-23008 by Nicola Sturgeon on 11 May 2009, to what it attributes the increase, in the last year, in the number of patients discharged from NHS hospitals as a result of death who had a diagnosis of malnutrition and what steps are being taken to reduce such cases.
NHS Scotland is now required to screen all patients on admission to hospital for the risk of undernutrition. As a result, it is likely that there has been an increase in the recording of malnutrition as a contributory cause of death on death certificates. In addition, improvements in the completeness of coding (the numbers of diagnoses that are recorded) may also artificially increase the number of recorded cases of malnutrition on hospital discharge records.
The figures published in answer to S3W-23008 show all deaths where malnutrition is the principle, or contributory, cause of death. The following table details the number of deaths directly attributable to malnutrition. The numbers of deaths in hospital directly attributable to malnutrition have remained relatively stable.
Number of Patients Who Died in Hospital and Had a Principle Diagnosis of Malnutrition Year Ending 31 March 1998-2008
| 1998 | 1999 | 2000 | 2001 | 2002 | 2003 | 2004 | 2005 | 2006 | 2007 | 2008 |
All Scotland | 4 | 8 | 9 | 8 | 11 | 8 | 12 | 12 | 8 | 4 | 7 |
The Scottish Government is taking forward a comprehensive programme to improve and enhance the nutritional care of patients in hospital backed by £1.5 million of new investment:
Screening all patients on admission to hospital for the risk of undernutrition and putting in place a care plan to meet the needs of those with, or at risk of, malnutrition.
Introducing Food in Hospitals, the National Catering and Nutrition Specification for Food and Fluid provision in Scotland, 2008, which assists NHS boards to deliver a healthy balanced diet to all patients.
Providing £1.08 million to support nutrition champions in NHS boards for a period of two years to support the NHS board in the delivery of the Food, Fluid and Nutrition agenda.
Senior charge nurses playing an important role in ensuring these patients are given care and support to improve and maintain their nutrition where appropriate.
Protected meal times also ensure that patients are not interrupted unnecessarily and also allows nursing staff more time to spend with patients who need assistance to eat and drink.
This work links directly with the development of Clinical Quality Indicators, one of which is for food, fluid and nutrition, currently being implemented across NHS Scotland.