Professional Knowledge and Skills for Nursing Practice Report

This report examines the essential professional knowledge and skills required for nursing practice, particularly within the context of Barnsley Hospital NHS Foundation Trust. The report delves into the critical understanding of professional issues faced by healthcare professionals, such as cultural awareness, patient expectations, education, and funding related to nutrition. It discusses and debates evidence-based practices concerning essential skills, emphasizing the role of nutrition in patient recovery and minimizing health complications. The report also critically evaluates the influence of psychological, social, and cultural factors on nursing care, including eating disorders and multi-cultural dietary needs. The conclusion emphasizes the importance of continuous learning and skill development to address professional challenges and provide effective patient care, highlighting the significance of nutrition and ethical considerations in nursing practice.

PROFESSIONAL
KNOWLEDGE AND SKILLS
FOR NURSING PRACTICE
Table of Contents

1. Introduction..................................................................................................................................1
MAIN BODY...................................................................................................................................1
2. Critical understanding of professional issues..............................................................................1
3. Critical discussion and debate of the evidence that relates to how the essential skills should be
undertaken........................................................................................................................................2
4. Critical evaluation of the potential influence of psychological, social and cultural factors that
impacted the nursing care provided when undertaking the new skill..............................................4
5. Conclusion...................................................................................................................................5
6. References....................................................................................................................................6

1. Introduction
Good nutrition is being considered as an essential part for nurses so that patients may get
good care while getting treated at hospitals. This basically stays enclosed with a range of things
like assessment, and intervention and nutrition screening. Along with this, nutrition intervention
basically consist with a range of strategies like oral nutritional supplements, parenteral nutrition,
tube feeding and more (Arnold and Boggs, 2019). Here, ONS are supplementary oral intake of
dietary food for special medical purposes in addition to the normal food. Organisation which has
been chosen for present essay i.e. Barnsley Hospital NHS Foundation Trust which was found in
the year of 1970s and serves a population of over a quarter from a million people in Barnsley
town. Dietitians and Nutritionists of this hospital has kept their focus on protected meal times.
MAIN BODY
2. Critical understanding of professional issues
Health care professionals in present time faces a range of ethical and legal issues at
Barnsley Hospital NHS Foundation Trust. While delivering oral nutrition to patients that are
suffering from various acute diseases, a nutritionist could face a range of professional issues and
these are cultural awareness, client (patients or family) expectations, education and funding.
Based on the analysis, if it is talked about cultural awareness, dietitians at Barnsley Hospital
NHS Foundation Trust could face a problem related to this because, there are people who visits
country who consumes various cuisines, foods and so on which could contain a distinct
nutritional stats. Wrong decisions taken by nutritionists could lead the patient to get into a severe
condition. Along with this, protected meal times, investigations and interventions that may occur
during meal times, religion, cultural and ethical issues. short of staff for patients who need
assistance with meals. Communication between the professionals regarding nutrition and more
are some of other professional issues that basically being faced by dietitians (Clifford and
Gough, 2014).
Along with this, client expectation is also being considered as another professional issue
which is regularly faced by nutritionists and dietitians at workplace (Barnsley Hospital NHS
Foundation Trust). In this case, patients might expect from the professional that he/she is going
to start losing weight or feeling well just in few days. Including this, based on different facts and
figures it has been found that, eating healthier is basically a process and a challenge as well at the
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same time because, based on the expectations that a patient carries and a diet totally relies on
them which is being made by nutritionists. Eating habits of patients is also another thing which
may create issues for health professionals of Barnsley Hospital NHS Foundation Trust at the
time of setting a nutritional based diet.
Another issue that came in front i.e. Education, because talking to family of the patient
and clients is basically difficult. It is required for dietitians/nutritionists to be empathetic while
communicating. The problem over here is that, they do not does the same as per the instructing
given by dietitians/nutritionists of Barnsley Hospital NHS Foundation Trust, which becomes as a
big challenge to convince them to eat what is suggested.
Away with this, needs of patients gets changes based on his or her health conditions, that
means dietitians also require to keep on changing the diet plans given to patients at Barnsley
Hospital NHS Foundation Trust, this approach is basically being named as stages of change. As
patients health conditions improves, dietitians would also require to make alterations as per the
health of patients (Glen, 2017) .
3. Critical discussion and debate of the evidence that relates to how the
essential skills should be undertaken
Since, nutrition plays a crucial role to maintain a healthy lifestyle, healthcare
professionals (Dietitians and Nutritionists) has kept their focus on offering different kinds of
diets as per the requirements of their clients so that their body could basically function in an
effective and efficient way. Within the hospitals like Barnsley Hospital NHS Foundation Trust,
patients basically looks forward to recover fast and this can not be done only with the medicines
but, the body requires a good nutrition based diet as well. With the help of this, patients at
Barnsley Hospital NHS Foundation Trust may directly get treated right and may get discharged
early than expected time. Along wit this, it has been found out that health complications can also
be minimised with a proper diet.
In a hospital setting like Barnsley Hospital NHS Foundation Trust, it is required for
professionals to communicate with others so that proper diet plan can be prepared for a patient so
that his/her body may stay filled with right amount of nutrition. On the other hand, it is being
found that patients at Barnsley Hospital NHS Foundation Trust that consist with a range of
special needs. Requires to have proper assistance with their meals it is may be partial or full and
the eating habits as well. At the time of surgery as well, patients may require to be kept nill by
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mouth for attempting the surgery. In this case, what options can be given so that, no problem
could be faced by hydrated and provide important nutrients to the body. This can be done if
professionals are having a good communicational skills. Greater knowledge related to culture
and society and may also aid dietitians or professionals can also be considered as an effective
skill which may aid in offering right dietary plan. It is also essential for dietitians and
nutritionists to have proper walks of life of patients so that the dietary plan may aid the patient in
much more effective and efficient way. It helps patients to feel respected and they reach the
goals of their nutrition plan so that right amount of tools and techniques can be implemented.
As given by Ellis, (2016), people's interest from all over the world, have got shifted to a
hygienic lifestyle. This raised opportunities for dietitians and nutritionists to perform their
services in different areas so that public's health can get improved. In the case of Barnsley
Hospital NHS Foundation Trust, where patients consist of acute illness would require to have
proper diet so that health conditions could be improved right on time. In order to do the same,
there are a range of skills which is required or essential for a nutritionist or dietitians of Barnsley
Hospital NHS Foundation Trust and these are: knowledge of the scientific aspects of food, an
interest in working in a care-based setting, strong verbal and written communication skills, the
ability to explain complex ideas simply, excellent interpersonal skills to develop relationships
with patients/carers, team working skills to work effectively as part of a multidisciplinary
healthcare team, ability to prioritise your work and manage a caseload (Hoeve, Jansen and
Roodbol, 2014).
Considering above discussed skills, may aid Barnsley Hospital NHS Foundation Trust's
nutritionist and dietitians may directly start serving right kind of diet to its clients as per current
trends and health requirements. Along with this, there are a range of other skills that are needed
for both nutritionist and dietitians, time management skills and the ability to work under
pressure, IT skills to record and access patient records, a positive attitude and the ability to
motivate others, understanding and tact to deal with sensitive issues, negotiation skills to help
patients overcome barriers and create positive change, caring and compassionate approach to
other peoples' feelings, willingness to keep up to date with current nutrition information and
research (Green, Wyllie and Jackson, 2014).
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If any of individuals like nutritionist and dietitians, do not carry these skills than it is may
be possible that right amount of diet cannot be prepared for the patient who is consist with or
suffering from acute illness.
Based on the analysis which has been done by O'connell, Gardner and Coyer, (2014),
being a dietitian, it is not at all an easy task as it is essential for individual to first get registered
with the Health & Care Professions Council (HCPC) so that no fraudulent acts could take place.
In order to complete this as a skill, it is essential for individual to first complete the HCPC -
approved programme in dietetics in a successful manner, if the individual degree in a relevant
subject, an approved postgraduate course. Considering these kinds of programmes may aid a
dietitian in having a good amount of skills through which right services can be provided to
patients of hospitals as per the requirements (Zhao and et. al., 2015). These skills are also needed
to be enhanced or improved time by time, in order to perform well and offer proper dietary plan
to the patients of Barnsley Hospital NHS Foundation Trust.
In order to reduce all the professional issues faced by dietitian or nutritionists of Barnsley
Hospital NHS Foundation Trust, it will be required to have a range of skills so that Protected
Meals for clients can be made, better understanding of both, religion, culture along with the
ethical issues as well. Another skill, which is needed to have is to fulfil the shortness of staff for
patients who need assistance with meals and required to have effective communication skills as
well so that to communicate not just with patients but with other professionals as well regarding
condition of patient or nutrition as well (Pijl-Zieber and et. al., 2014).
4. Critical evaluation of the potential influence of psychological, social and
cultural factors that impacted the nursing care provided when
undertaking the new skill
While performing the services at workstation, psychological, social and culture are some
of the areas that consist of a range of factors which may impact upon nursing care. Basic skill
which has been chosen in this context, is that the individual needs to have proper knowledge of
the scientific aspects of food. This would basically may aid in implementing the protected meal
times, so that patient directly get discharge from hospitals like Barnsley Hospital NHS
Foundation Trust. In present case, eating disorder can be taken as one of the issue or problem
that majorly impacts upon overall nursing care given by the dietitians. Along with this, kosher,
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halal, vegetarian food and multi-cultural menu are some of factors that are coming under the
cultural factors that may affect the undertaken skill (Smeby and Heggen, 2014). At the time of
implementing the new skills like ability to motivate others, understanding and tact to deal with
sensitive issues, negotiation skills may aid an individual in performing well at workplace of
Barnsley Hospital NHS Foundation Trust. Through this, maximum benefits could be gained right
on time. Through this, right amount of execution could take place related to offering clients with
right amount of services to patients at Barnsley Hospital NHS Foundation Trust.
5. Conclusion
Based on the above mentioned information in report, it has been analysed concluded that
undertaking the different skills, nursing care related to nutritions can be given to patients as per
the requirements or based on health conditions. Along with this, a healthcare professional could
face a range of professional issues related to protected meal times, investigations and
interventions that may occur during meal times, religion, cultural and ethical issues. If these
issues are being considered in the near future, it can easily be said that the individual would start
developing right dietary plan as per the health conditions of a patient who is going through acute
illness at Barnsley Hospital NHS Foundation Trust. Along with this, it has also been summarised
that, effective learning on a continuous basis related to psychological, social and cultural factors
or improvement among existing skills related to medicine or behaviour could help dietitians in
offering patients with a good and rich dietary plan.
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6. References
Arnold, E. C. and Boggs, K. U., 2019. Interpersonal Relationships E-Book: Professional
Communication Skills for Nurses. Saunders.
Clifford, C. and Gough, S., 2014. Nursing and health care research. Routledge.
Ellis, P., 2016. Evidence-based practice in nursing. Learning Matters.
Glen, S., 2017. Problem-based learning in nursing: A new model for a new context. Macmillan
International Higher Education.
Green, J., Wyllie, A. and Jackson, D., 2014. Electronic portfolios in nursing education: A review
of the literature. Nurse education in practice. 14(1). pp.4-8.
Hoeve, Y. T ., Jansen, G. and Roodbol, P., 2014. The nursing profession: public image, self‐
concept and professional identity. A discussion paper. Journal of Advanced Nursing.
70(2). pp.295-309.
O'connell, J., Gardner, G. and Coyer, F., 2014. Beyond competencies: using a capability
framework in developing practice standards for advanced practice nursing. Journal of
advanced nursing. 70(12). pp.2728-2735.
Pijl-Zieber, E.M. and et. al., 2014. Competence and competency-based nursing education:
finding our way through the issues.
Smeby, J. C. and Heggen, K., 2014. Coherence and the development of professional knowledge
and skills. Journal of Education and Work. 27(1). pp.71-91.
Zhao, F. F. and et. al., 2015. The study of perceived stress, coping strategy and self‐efficacy of C
hinese undergraduate nursing students in clinical practice. International journal of
nursing practice. 21(4). pp.401-409.
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