Patient meals get public taste test
Patient meals are often only sampled from the confines of a hospital bed.
But last week members of the public got the chance to try out some of the dishes on offer at Forth Valley Royal Hospital.
Among them were Moreen and Frank Ellis of Bridge of Allan.
Moreen said: “I used to work as a nursing sister at the former Stirling Royal Infirmary day hospital.
“The food on offer back then was very good.
“I’m pleased to see that it is still of a very good standard today.”
The couple chatted with NHS Forth Valley dietetic coordinator Fiona Struthers about the patient menu, which that day included Scotch broth, macaroni cheese, pork stir fry, fresh fruit and wholemeal salmon sandwiches.
The tasting event was organised to coincide with National Dieticians Week, which aims to promote the variety of work undertaken by the profession and the impact dieticians have on health and well being.
An NHS Forth Valley spokesperson said: “To help celebrate the event locally staff from NHS Forth Valley and Serco, who provide catering services at Forth Valley Royal Hospital, organised a range of activities and events.
“These included food tasting sessions to give visitors and staff the opportunity to taste the food being served to patients, displays and samples provided by local food suppliers, and information to promote good hydration with free bottles of water.
“Visitors also had the chance to find out more about the role of dieticians with fact sheets, a display of nutritional supplements and the chance to question a dietician on what they do.
“Food is freshly prepared onsite every day in the FVRH hospital kitchens, which also also produce food for patients at the four community hospitals.
“Menus are created to meet national nutritional standards to ensure patients receive nutritiously balanced, healthy meals.
“Around 3500 patient meals are freshly prepared in NHS FV every day with around 1200 staff, patients and visitors also being served in the restaurant at FVRH every day.
“Once prepared, food is delivered via a fleet of robots from the kitchen to the wards, where it is served to patients by the ward housekeeper.
“Serco use local, accredited suppliers for their fresh produce. The milk, vegetables, fruit, meat and bakery products used in their recipes come from within a 37 mile radius of FVRH – including Graham’s in Stirling who provide milk and a range of dairy products.
“Around 1350kg of potatoes and 5240 pints of milk are used every week to prepare meals for patients.
“The patient food served in NHS Forth Valley consistently scores highly in national audits and assessments and feedback from patients is also very positive with many commenting on the quality, range and standard of food on offer.”
Have you sampled patient food in Forth Valley lately? Let us know what your favourite, or least favourite, dishes were and what you might like to see on the menu.
Write to us at: Patient meals, Stirling Observer, 34 The Craigs, Stirling FK 2DW or email: news@ stirlingobserver.co.uk.