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Cost Sector Catering magazine – ‘Food Matters – translating the message into practical application’

CSC April coverThis is the third in the series of columns by our Registered Dietitian Ruth Smith in Cost Sector Catering magazine.

This week Ruth discusses healthcare catering and the theme ‘Food Matters’ ahead of this year’s Hospital Catering Association forum (17th – 18th April).

For the full article please see below:

To visit the article online in the Cost Sector Catering magazine click here.

‘Food Matters’ – translating the message into practical application

On the eve of this year’s Hospital Catering Association forum (16th -17th April), the delivery of healthcare catering is rightly thrust into the spotlight under the banner message ‘Food Matters’.

Persuading and influencing healthcare management and government alike that good nutritional food is a critical component of recovery and wellbeing, has to be a key ambition for all of us.  However, we must recognise that this message is not without limits and that by undertaking a fuller appreciation of the practical, budgetary and prioritising issues within healthcare (for example clinical vs nutritional), we can better understand how best to serve our customers.

At Anglia Crown we have addressed this with a fresh approach to meeting the needs of individuals. We continue to engage with suppliers, constantly examining ingredients and developing improved texture and flavour combinations.

We deliver a diverse and reliable range of nutritionally balanced dishes for varying diets including but not limited to renal, vegetarian, vegan, smaller appetite and NGCI. To enhance this, we have this month launched a range of ten new meat-free vegetarian dishes including three vegan options.

Our goal is to enable patient and resident choice, provide fully nutritionally balanced meals whilst improving food standards and nutritional outcomes in care settings. Identifying specific goals will enable us all to apply the message in a practical manner with successful outcomes.

Posted in: Dietitian - Ruth Smith, News, Press Coverage

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