Utilization of a Productivity Enhancement Program (PEP) to Maximize Efficiency in the Provision of Quality Nutrition Care

Abstract LEARNING OUTCOME: To develop a system to assess resource requirements and productivity for a clinical nutrition staff. The clinical nutrition management team, in conjunction with a hospital wide initiative, implemented a system to assess resource requirements and productivity while ensuring the provision of quality patient care. Initially all functions performed by the clinical staff were identified. Data was collected and averaged to determine time requirements for each clinical intervention and supporting functions. All activities were examined to ensure tasks were supportive of a patient care focus reviewing time spent at meetings, rounds, teaching, administrative activities, hospital initiatives, and patient care functions. Clinical documentation was streamlined as this function was identified as a major time consumer. Utilizing the information gathered, a tracking tool was developed to document daily activities and quantify patients not seen and rounds not attended. Three months of historical data was evaluated to calculate staffing need versus current staffing. Through this process, management was able to decrease staffing by one full time equivalent (FTE) and utilize the daily activity sheets to track trends in patient census shifting clinical support to areas of greater need while evaluating individual productivity. In addition, this information has provided an objective tool to reallocate our resources to better meet the changing needs of patient care areas.