Table 1 Criteria comprising the nutritional care quality (NCQ) and food service quality (FSQ) indicators

INPATIENT DIETARY COVERAGE ACTIONS (A) (25%)

A1.Duty shift system in the area of clinical nutrition

A2.Supervision of meal distribution in the ward

A3.Routine visits to patients

EVALUATION AND MONITORING OF NUTRITIONAL STATUS ACTIONS (B) (25%)

B1.Nutritional status evaluation (complete)

B2.Nutritional status monitoring

B3.Entry of nutritional care information in the medical record

B4.Filling in forms about nutritional care

B5.Nutritional guidance at discharge

B6.Assistance protocols

ACTIONS ON INTEGRATION OF NUTRITIONAL ASSISTANCE ACTIVITIES WITHIN THE TEAM (C) (25%)

C1. Diet prescription in the medical records

C2. Interconsultations on nutritional care

C3. Team visits to patients

C4. Participation in activities outside the HFNS

C5. Nutritional support team

ACTIONS SUPPORTING DIET THERAPY (D) (25%)

D1.Diet manual

D2.Information about energy supply

D3.Selection of nutritional supplements

D4.Mechanisms for patients to require changes to the diet

FSQ INDICATORS (100%)

Employed criteria

MEDIATION ACTIONS WITH USERS AND OTHER HOSPITAL SECTORS (A) (25%)

A1. Duty shift in the area of meal production

A2. Formal evaluation of the HFNS regarding user satisfaction

A3. Planning and goal-setting for the HFNS

A4. HFNS participation in other hospital sectors

AUTONOMY AND MANAGEMENT CONTROL ACTIONS (B) (25%)

B1. HFNS responsibility for purchases

B2. Budget autonomy

B3. Control of cost/meal or cost/daily produced food

B4. Statistical control by the HFNS

B5. Statistical control of the produced diets

MEAL PRODUCTION QUALIFICATION ACTIONS (C) (25%)

C1. Standard prescription form

C2. Dietetic kitchen

C3. Routine tasting of diets

C4. Good practice manual

C5. Diet manual (*)

C6. Production of nutritional supplements

STAFF QUALIFICATION ACTIONS (D) (25%)

D1. Staff evaluation

D2. Instrument for staff evaluation

D3. Periodic training program