Healthcare

We are the leading commercial supplier of non-clinical support services to hospitals, nursing and residential homes, and social and welfare services.

As catering providers our role is important to the well-being of such customers and nursing them back to health. Surprisingly many Healthy Eating Guidelines do not apply at this point i.e. low fat, low sugar, etc. Although this appears to be contrary information, the requirements of those who are unwell or are elderly/infirm are very specific, for example: EATING FOR THOSE WITH A POOR APPETITE

"Many people can suffer from a poor appetite for a variety of different reasons.A poor appetite can mean a poor dietary intake and this can lead to unintentional weight loss and a reduced nutritional status. A reduced nutritional status can leave people susceptible to bugs and infections. When people lose weight unintentionally they lose body muscle as well as their body fat, and this can significantly affect the health and mobility of elderly people. With the right nutrition the body can replace the losses but to do this a high calorie and high protein intake maybe needed.The presence of pressure sores on individuals is another reason for the need of a high calorie high protein dietary intake as without this the body will not be able to start to heal the pressure sores. If the diet is deficient in energy then all protein consumed will be stolen and used for energy purposes hence the need for a high intake of both."

Patients who have special dietary requirements can usually consult an on-site dietitian regarding the foodstuffs they can eat. Also patients can select their food from a special menu which is coded. (low salt, low fibre, gluten free etc.)

We try to limit the amount of chocolate eaten by patients, particularly in Childrens Hospitals by not selling it in certain sites. More nutritious products are being promoted instead, for example, patients are being encouraged to drink flavoured waters which are calorie free and have no added sugar. Seeds and Nuts products are currently being promoted within our Tempo service offer.

Although information on healthy eating is scarce is this manual, there is information regarding the handling of food to ensure high levels of hygiene in the hospital environment. This in turn contributes to the well-being of customers and patients.

Ward services:

All staff who prepare and serve food will receive the appropriate training for their particular roles. This could include training in basic nutrition, special diets and dealing with allergies.

A copy of any specific dietary information is passed to the chef manager to follow when preparing the patients' meals. Dietary information should also be communicated to all staff at admission to ensure correct meals and fluids are offered at all times. After patients have finished their meal, our staff will collect the trays from each patient and place them on a tray trolley. Our staff will inform a nurse if any patient has left a significant amount of food uneaten.

Should a patient require that their meal tray be left for a longer period in order that they may take longer to eat or drink, our staff will notify the ward staff of this request and check later on to see if the meal tray can be removed.