Posted by:26 May, 2014
How many of us watched Jamie Oliver taking on school lunches and wished he’d do the same for hospitals?
We all know the important role nutrition plays in recovery, and if meals look or taste unappetising, of course our patients are going to either eat less or resort to other sources to satisfy their hunger. This could result in a slower recovery and more time in hospital. It’s not rocket science.
When I worked on an acute mental health ward, it was so frustrating to see patients ordering take aways every evening because they (often understandably, in my opinion) couldn’t stomach the food we were serving them. I’m sure I’m not the only nurse to look at the food trolley and wonder where the hospital managers’ priorities lie.
With budgets being cut, catering teams are having to do more with less, but opting for cheaper meals can often mean losing out on nutrition.
So is it possible to make a nutritious, appetising meal that suits the NHS budget?
NHS Scotland is on a mission to find out. Some of the pictures on this BBC News story are enough to turn your stomach, and it’s difficult to imagine eating these meals when you’re well, let alone when you’re already feeling rotten.
The NHS Good Food Challenge 2014 challenges chefs and catering teams to provide locally sourced meals for 100 people that meet nutritional guidelines. The winning menu is then going to be rolled out across the whole of NHS Scotland.
Granted, many hospitals provide meals for more than 10 times that many people on a daily basis, so the logistics of this mammoth task are questionable. But at least positive steps are being taken to provide consistent standards, something that can only benefit patients. Let’s hope this initiative finds more lasting success than similar ones in the past. [changed this because the NHS has had numerous initiatives before that were then quietly dropped]
What do you think of this “Masterchef-style” competition?
From Practice team blog
Your practice editors Kathryn, Ann, Eileen and Fran talk about nursing in practice