Kentish Express Ashford & District
Patients give hospitals’ food clean bill of health
Separate surveys reveal high satisfaction rates with menus
Health chiefs say an increasing number of patients are enjoying meals in hospital thanks to improvements in menu choices.
East Kent Hospitals University NHS Foundation Trust (EKHUFT) has pointed to patient surveys that show a growing number of satisfied diners.
According to the surveys conducted at hospitals including the William Harvey in Ashford, 72% of patients say the food is either good or very good – up 2% on the previous year.
And contractor Serco says its research shows patient satisfaction levels with hospital food reached 93% in September, up from 82% in May.
In-patients can choose between 24 hot meal choices each day, which include a mix of dietary, cultural and religious options.
Trust nutrition matron Wendy Ling-Relph said the kitchens provided 80,000 meals each month and nearly a million meals each year.
She said: “Nutritious food is an important medicine, and plays a vital role in a patient’s health and well-being.
“When patients feel unwell, their appetite reduces and this often means they can’t eat large meals, so we try to make each meal and snack as tempting as possible to provide at least six opportunities for patients to eat.
“All teams involved with patient meals, drinks and snacks, from storing, cooking and analysing to serving and assisting patients, should congratulate themselves on the improvements which have been recognised by our patients and public.”
Earlier in the year the trust won a national award from the Hospital Caterers Association, which praised meals provided by Serco for the NHS.
Serco contract director Phil Mitchell said: “A healthy meal can support swifter recovery and prevent superbug infections.
“Our catering and housekeeping teams work tirelessly, hand in hand with NHS colleagues, to provide high-quality, nutritious meals for patients, their families and all those working at the hospitals.
“We are pleased that our joint efforts to improve standards are working, but are not complacent and will continue to work closely with the trust to drive further improvements.”
Staff are now working to improve meal options for vulnerable patients, including by introducing buffet-style platters for patients with dementia who might struggle to use a knife and fork.