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Dietitian Ruth Smith in Cost Sector Catering magazine ‘Driving Patient Catering Together’

Ruth Smith, Registered Dietitian, Anglia Crown

This is the tenth and last for this year in the series of 2016 columns for Cost Sector Catering magazine by our Registered Dietitian Ruth Smith.

This month Ruth discusses the science of nutritional analysis

See the full article  below or view online in the October edition here.

Power of 3 – Driving Patient Catering Together

The ‘Power of 3’ campaign, a joint initiative of the Hospital Caterers Association (HCA), British Dietetic Association (BDA) and National Nutrition Nurses Group (NNNG), seeks to bring together three complimentary disciplines; Catering, Dietetics and Nursing, in order to improve the patient experience and nutritional outcomes.

Recently I was invited to attend a study day to help further these aims and I was keen to see what can be achieved through such a collaborative approach. We listened to case studies showing the ‘Power of 3’ at work from East Kent Hospital, alongside a key note address by Tommy Whitelaw. These all supported the campaign aim to promote the positive influence that collaboration can have on patient nutrition, and helped show how the impact that working together can have on patient recovery.

The event highlighted that when all three disciplines work together with the core aim of improving patient’s food and drink experiences, this benefits both the professionals involved and the patients immensely.

As a Dietitian working on the manufacturing side, I still have a clear nutritional role in helping develop hospital menu plans, individual dish requirements, new product developments and overall standard setting for patient catering. Sharing professional intelligence, information and best practice through initiatives such as the Power of 3 will certainly help us all grow our effectiveness in improving nutritional patient outcomes.
At Anglia Crown we work closely with the patients and client caterers we supply to ensure that we deliver a first class and nutritiously sound meal offer. Like the HCA, BDA and NNNG, we believe in putting the patient first, and ensuring that everyone gets a meal that is both dietary suitable and appetising. Our ranges have been designed specifically with this mind, offering hospital caterer’s peace of mind.  That is why each of our dishes is guaranteed to provide a defined portion size and set nutritional content.

This is the last of my columns for this year but feel free to contact me at Anglia Crown with any nutritional questions, and I look forward to returning in the New Year.

 

Posted in: Dietitian - Ruth Smith, Press Coverage



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