The New Malnutrition: Impact of Staff and Supply Shortages

Who would have predicted that the Great Resignation would result from a pandemic? Staff and supply shortages are affecting just about every industry, including healthcare. RDNs and NDTRs are facing numerous challenges in providing food and nutrition services to their patients and clients across the care continuum. The critical nursing staff shortage impacts both the ability to receive timely nutrition assessment information and provide important nutrition care to patients and clients. Do you wonder how healthcare staff and supply shortages may be influencing patient malnutrition outcomes? Our expert session panelists from a variety of healthcare settings will share their experiences and strategies utilized to overcome the shortage challenges and ensure the delivery of quality food and nutrition services. You will leave this session with new ideas and practice changes to consider.

Planned with the Committee for Lifelong Learning

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1

Performance Indicators

Learning Objectives

• Identify the challenges faced by nutrition and dietetic practitioners which contribute to a V.U.C.A. (volatile, uncertain, complex, ambiguous) environment.
• Employ strategies to overcome staffing and supply shortages to ensure the delivery of quality food and nutrition services to prevent malnutrition.
• Adjust practice and processes to further support interprofessional collaboration within the continuum of healthcare delivery.

Moderator

• Sherri Jones, MS, MBA, RDN, LDN, SSGB, CPHQ, FAND

Speakers

• Julia Oblein, RD
• Kim C. Fremont, MSEd, RDN, LD
• Amanda L. Goldman, MS, RD, LD, FAND