Logan Health – Cut Bank was recently awarded the Montana Rural Healthcare Performance Improvement Network’s Quality Improvement Award for their work in improving inpatient nutrition meals.
The Montana Rural Healthcare Performance Improvement Network (PIN) is a voluntary membership of 50 critical access hospitals throughout the state. Member hospitals are able to benchmark their performance with peer hospitals on a variety of financial, utilization and direct patient care measures that encourage safe, effective, patient-centered care delivery. Logan Health – Cut Bank (LHCB) has demonstrated a commitment to its community and the region it serves through its involvement with the MT Rural Healthcare PIN.
Crystal Losing, Logan Health – Cut Bank Chief Nursing Officer and Stephanie Eney, Logan Health – Cut Bank Quality Program Manager
Award winners are required to demonstrate measurable improvement throughout the last year in one of the four core improvement areas; patient satisfaction and engagement, transitions of care from the emergency room, emergency room stay times, assessment and provision of influenza immunizations for inpatients, and influenza immunizations for healthcare workers. LHCB was recognized for their dedication to improving patient care and safety through identifying a need, implementing process improvements, developing data and project results.
“The Performance Improvement Network Award recognizes our team for their commitment to putting the patient first and making sure we provide quality, compassionate care,” said Cherie Taylor, Logan Health – Cut Bank President.
In a state recertification survey in February 2024, CMS uncovered concerns regarding patient food services. At the time, Logan Health – Cut Bank contracted with an outside organization to provide nutritional services for the facility. Without having direct control of the purchasing, preparation, or oversight of the food’s nutritional value, LHCB was determined to think outside of the box to find an alternative way of providing food that would meet the nutritional and therapeutic needs for their patients.
After reaching out to similar sized critical access hospitals who also have limited food options available, LHCB was able to connect with the Fort Belknap Hospital as they were utilizing a successful therapeutic diet frozen meal option. This was a promising option for LHCB to obtain oversight of the food provided to their patients. Patients would also have a variety of choices for their meals and have healthy snack options, such as fresh fruit and vegetables. LHCB secured a new vendor within the next 30 days to comply with the allotted time provided by CMS, inevitably creating several learning curves and barriers that were quickly resolved.
Crystal Losing, LHCB Chief Nursing Officer and Stephanie Eney, Quality Program Manager in Cut Bank, evaluated and executed processes with the team of nurses to track inventory and prepare patient meals in a timely manner. The implementation of the new nutrition structure also added new food storage and cooking equipment to the hospital, higher patient/nurse/CNA engagement, and quarterly menu reviews and visits from Logan Health Medical Center’s Nutrition Services Manager.
“Our team worked very long hours for 30 days to make an incredible turnaround where patients were remarking to me that it was the best hospital food in Montana,” stated Taylor. “I appreciate the leadership and dedication of Crystal Losing, Stephanie Eney and the nursing team at Logan Health – Cut Bank. Through working together, the difference they made for patients is incredible. It is just one area that our team strives for excellence.”
The mission of the MT Rural Healthcare PIN is to develop and provide a collaborative support system which will enable small rural hospitals to have the ability to deliver quality care and achieve customer satisfaction. PIN activities are supported by the Medicare Rural Hospital Flexibility (Flex) Program, which provides funding to spur quality and performance improvement activities, stabilize rural hospital finance and integrate emergency medical services (EMS) into existing health care systems. The program encourages the development of cooperative systems of care in rural areas to increase efficiencies.