Care Opinion

Poor nutrition

Posted By HA26

"Poor nutrition"

About: Royal Alexandra Hospital / Urology (Ward 28)

(as a relative),

My family member had a recent inpatient stay in ward 28 RAH. They were there for 4 weeks and as a result of poor nutrition lost weight and became more frail as a result. I did observe the food quality to be generally poor and unappetising. Vegetable choice was limited and overcooked. There was rarely offer of fresh fruit. A sugary doughnut is not a nutritious dessert. There was only 6 of each of the 3 food choices and this was served on a first come first served basis which further limits patient choice. This is a significant issue in elderly patients who may have simple tastes and are at increased risk of malnutrition and delayed healing as a result.

Why are patients not asked what meals they would like in advance? This would presumably have the added advantage of reduced waste as I saw many meals being returned either partially or entirely uneaten.

Why are additional nutritious snacks not offered to patients who cannot eat the meals?

What is the quality control around reheated pre-prepared meals?

When menus are being planned is there any patient or family feedback sought as to palatability? Are dietitians involved to inform quality of nutrition or is the food provision based purely on cost?

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Responses

Response from Nicole McInally, Patient Experience and Public Involvement Project Manager, PEPI, NHS Greater Glasgow and Clyde 2 weeks ago
Nicole McInally
Patient Experience and Public Involvement Project Manager, PEPI,
NHS Greater Glasgow and Clyde

Submitted on 04/12/2024 at 15:37
Published on Care Opinion at 15:37

picture of Nicole McInally

Dear HA26

Thank you for getting in touch regarding your family member's stay in the Royal Alexandra Hospital.

My colleagues have advised:

Our menus have been developed in partnership with our Dietitians onsite and meet the national guidance for Food in Hospitals. The meals are analysed to ensure they meet the dietary and nutritional requirements to enable patient recovery whilst in an acute hospital setting. With each service there is a healthy eating option served for patients who require a healthy choice and for patients who require higher kcals we provide a high energy option; both are indicated on the menu.

Snacks should be available to all patients between meals from the ward provisions. These include milk, hot chocolate, tea, coffee, diluting juice, biscuits, cereal and bread, spread, jam and fruit upon request (or toast depending on local site arrangements). In addition to this nutritional screening will assess a patient's risk of poor nutritional intake and weight loss the MUST screening tool. When a nutritional risk is identified patients will also be allocated a further choices of higher calorie snack to help limit weight loss.

We apologise that your family member was not given the option to order their meal in advance. We are currently trialling the use of an ipad menu system which should allow patients to order their meals in advance.

Regarding the quality control around pre-prepared meals, food containers have reheating information printed on the label and this is checked to ensure that the instructions on food containers are followed I.e. by placing on the appropriate shelf in the specialised oven, ensuring that film is left on or off vented or not during the reheating process. Ovens are programmed to a set temperature and time to ensure a consistent quality of food is achieved through high density and low-density food packs. Food is temperature checked and tasted prior to service. Quality checks are also carried out by Catering Supervisor and Managers regularly checks across all our hospital sites.

Please pass on my apologies to your family member and I hope they are feeling better.

Thank you

Nicole

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