Food, Fluid and Nutritional Care The Contribution of Catering Services Mark Scholes, Head of Site/Support Services - Perth & Kinross/Angus /Head of Catering (NHS Tayside) Caroline Mc. Kenzie Specialist Dietitian, Tayside Nutrition MCN
20 Hospitals 2000 beds 332 catering staff 2 million meals per year
Nutrition Standards Service Improvement Programme leads on implementation of the QIS Food, Fluid and Nutritional Care In Hospital Standards Catering makes a significant contribution to this agenda Food and Nutrition Standards for Catering
Standard 2 Assessment, Screening and Care Planning Each ward has a ‘Malnutrition Universal Screening Tool’ folder Catering Services have contributed to 9 sections within this
Standard 3 Planning and Delivery of Food
450 patient recipes nutritionally analysed using the Nutmeg Nutrition Analysis Software 10 sets of menus across Tayside Aiming for 1 menu in 2012
Preparing the patients meals
The kitchen at Perth Royal Infirmary
The conveyor belt at Ninewells Hospital
Plated meals going into the trolleys ready for the wards
All other hospitals have a bulk food service, plated up by nursing staff
Protecting patient mealtimes is policy
Quarterly food audits gain feedback from public partners
Standard 4 Provision of Food and Fluid to Patients
Example of a menu
The Halal menu is available in English and 6 other languages
Preparing a texture modified meal Texture modified meals -one of many therapeutic diets the kitchens provide Yum!
Picture Menu Launch at Ninewells Hospital & Perth Royal Infirmary A fantastic resource for patients with communication problems
Providing for patients who may miss a meal
Lunch is here
Standard 5 – Patient Information and Communication Consulting with the public at Morgan Academy
Patient Information provided on admission
Patient feedback ‘Thank you for your excellent choices and the standard of cooking’ ‘Food excellent, no complaints of any kind, hot and nutritious, wide choice, should suit everyone’
Standard 6 – Education and Training of Staff
THE ROYAL ENVIRONMENTAL HEALTH INSTITUTE OF SCOTLAND Elementary Food Hygiene Course
All catering staff hold the REHIS Elementary Food Hygiene Checking the temperature of the food They said ‘Will be more careful about dates on food’ ‘Very interesting, I learnt loads’
66 Catering Staff hold this qualification
A bespoke ‘Diet Cooks Course’ • Set up in 2004 • 8 week course • Led by a dietitian • Multidisciplinary contributions • 33 cooks and chefs attended
Quotes from the Diet Cooks Course ‘I take more time in preparing modified diets to make sure patients get the correct consistency’ ‘I enjoyed the course and it has made a real difference to me and I see a difference in my work’
Other achievements Healthy. Living Award plus achieved by 12 Staff/visitor Dining Areas Healthy food at the 2011 Quality Awards Presentation
With thanks to Catering Managers Dietetic Managers and Colleagues Joyce Thompson, Dietetic Consultant in Public Health Nutrition Lorna Murray, Project Secretary Dr Drew Walker, Director of Public Health Dr Mark Ferguson, Research & Development Manager Staff, patients and carers Communications and others for the photographs
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