Patients Give Thumbs Up to Hospital Meals

From ThisIsExeter.co.uk

Food served to patients at the Royal Devon amp; Exeter Hospital is "piping hot, healthy and full of variety", according a local watchdog.

The Royal Devon & Exeter's Patient and Public Involvement Forum's latest report on the meals available at the hospital - and its new cook-freeze system - shows that the catering is proving a hit with patients.

The report was put together after a team of inspectors from the forum visited the Kenn and Tavy wards in November.

They interviewed patients and staff at Kenn, which caters for older people and sufferers from Parkinson's disease, and Tavy, for those recovering from orthopaedic surgery.

The report says comments collected about the menu included "very good choice" and "no problems at all" alongside individual requests and minor complaints such as "no onions available" and "more hot milk with porridge, please".

The majority felt the menu met their dietary needs, with two patients stating their preference that chips should be more available.

Patients also reported that they were given ample time to eat their food, the majority said help was available to them if needed and that they were generally pleased with the availability of drinks and snacks.

In response, the Echo has asked two new mothers in the maternity ward what they thought about the food on offer.

Hannah Tucker, from Exmouth, said: "There is a lot of variety, vegetarian options and healthy options. There is lots of choice and the food is really good."

Ellen White, 22, from Tiverton, added: "The food is lovely. I like the way it is presented and the way you get to choose what you like and pick what you want. It's the variety - it's much better than any other hospital food I've had."

The cook-freeze system was introduced in April. It allows patients to fill out menu cards that are scanned electronically to inform the caterers what frozen stock is needed. New trolley ovens, crockery and non-slip trays are loaded with meals which are then taken directly to patients on the ward.

An RD &E spokeswoman said: "The new patient meals service has generated positive feedback since it was introduced in April, 2007. Clinical staff on wards, especially nurses, are directly involved in mealtimes and monitoring patients.

"Food can be served in portion sizes, appropriate for individual appetites and the colour-tray system flags up to the nursing staff when a patient has a special dietary requirement. Our nutritionists and dieticians continue to work closely with our catering service because it is recognised that patient meals are an important part of hospital care and patient recovery."

The report added that the hospital's dieticians were making a significant difference to patient care.

It said: "Clearly the chief dietician Mary France and her team of 11 full-time equivalent professional dieticians are potentially major contributors to patients' well-being and treatment.

"On discharge, advice is given about diet at home. Dieticians are also involved in nurses' training, in awareness training in the out-patients department, and on checking the progress of patients who may have suffered from malnutrition on admission."