Over the years, some, understandably, would have been quick to voice their opinion if hospital food didn’t meet their expectations or tastes.
Rarely would patients complement the quality, but now South Tees Hospitals NHS Foundation Trust’s catering partner Carillion plc, is inviting patients, relatives and staff to a taster session at The James Cook University Hospital in Middlesbrough in order to get on-the-spot feedback. The event will also be undertaken at The Friarage Hospital, Northallerton with the trust’s catering team.
The free, open invitation is to sample current dishes on offer to patients as well as potential new additions to the extensive menu. The taster session will take place in the main restaurant at James Cook, and the Hub Café Bar area within the Friarage, on Thursday 20 March 2014 between 11.45am and 1.45pm.
Feedback from those who take part will be vital in providing an independent assessment of the quality of the food available for patients and assisting the catering staff with future menu choices.
This opportunity falls in the middle of the ‘National Patient Safety First’s’ Third Nutrition and Hydration Week. The awareness campaign aims to reinforce and focus energy, activity and engagement on nutrition and hydration as an important part of patient safety improvement.
Linda Irons, chief of clinical support services at the trust, said “I am delighted to support the excellent initiatives that will be taking place this week to raise the profile of nutrition and hydration in the trust. Nutrition is such a key part of patient care; good nutrition supports faster healing and recovery so patients can leave hospital quicker.”
“It helps to encourage patients to have a good nutritional intake if the choice of food on offer is appealing and appetising. Involving patients and visitors in deciding what food they would like to see on the menu is a great idea’’
John Carr, hotel services manager for Carillion at James Cook, added “This is an ideal opportunity for us to include as wide ranging a group as possible in the patient meal decision making process. It also enables us to showcase our current menu and to see/taste the undoubted progress that has been made in recent years”
Paul Birch, hotel services manager at the Friarage Hospital Northallerton, adds ‘’ Here at the Friarage a number of events will take place in support of this National Campaign. We are also pleased to announce that we will be launching a number of frozen meals for purchase that helps support the nutritional wellbeing of the patient within their home environment as part of the rehabilitation process once they leave hospital”.