The Minister said this will be part of a new strategy being progressed by his Department to improve hospital catering and nutritional care to make sure that all patients, particularly vulnerable groups, have access to a healthy diet. Almost half of older people have malnutrition when they are admitted to hospital, resulting in longer hospital stays and increased need for medication.
Speaking during the 60th Anniversary of the Hospital Caterers Association, Northern Ireland Branch Seminar at Stormont, the Minister said: “Eating well is important for everyone’s health. However, there are some vulnerable groups which may face problems, especially older people who may have a poor appetite or find it difficult to manage their food. They then run the risk of malnutrition and longer stays in hospital.
“Providing appropriate nutrition in the hospital setting is a particularly challenging task due to the diverse dietary needs of the population. In Northern Ireland, Trusts spend around £39million every year on hospital catering, which may seem like a large amount but relates to an average of just £5 per day for feeding one patient.
“Across Northern Ireland there are countless catering staff who work hard to deliver good quality nutritious food and they have achieved some outstanding successes. Many of these people are here today, and my thanks go to them. Through the professional and dedicated work of all our staff involved in patient catering we can continue to provide a service which, in the main, is highly valued by patients, staff and visitors.”
Also speaking at the seminar, Chief Nursing Officer, Martin Bradley said: “In November 2007 the Minister launched The Nursing Care Standards for Patient Food in Hospital – ‘Get your 10 a day’ as a Northern Ireland response to the RCN’s national ‘Nutrition Now’ campaign.
“Four out of 10 older people admitted to hospital have malnutrition on arrival and we know that patients who are malnourished stay in hospital for a longer time, require more medication, and are more likely to suffer from infections.
“Good appetising food, presented well is as essential to good care as the medicines patients are prescribed, and the treatment they receive. Simply put, meeting patients’ nutritional requirements will help them return to health more quickly and prevent a whole range of complications which can delay recovery.”
Notes to Editors:
'Get your 10 a day!' The Nursing Care Standards for Patient Food in Hospital has been developed for use across all in-patient facilities in the health and social care Trusts across Northern Ireland.
The nursing care standards outlined in 'Get your 10 a day!' represent the views and experiences of a broad range of stakeholders and were informed by an extensive evidence-base of knowledge and best practice from throughout the United Kingdom.
Copies of 'Get your 10 a day!' The Nursing Care Standards for Patient Food in Hospital are also available online at http://www.dhsspsni.gov.uk/food_standards-10_a_day.pdf
A wide range of good practice guidance is available covering Hospital Food and Service Standards. As well as procuring fresh food there is a need to ensure that food production facilities are of a high standard. Health Estates Agency have recently completed a comprehensive review of all the major food production units which provide food to healthcare facilities.
This review noted that catering standards across the region for patient catering are of a high quality despite many facilities having a combination of aging premises and equipment.
Health Estates is also seeking to work with all stakeholders such as the Widening Participation Unit to take forward Workforce Development initiatives across estates and support services, to resolve reported difficulties in the recruitment and retention of catering staff, in particular cooks.
Media queries to Tommy Spence, DHSSPSNI Press Office on 028 9052 0505. Out of office hours contact the EIS Duty Press Officer via pager number 07699 715 440.
