Pennine Acute Trust backs Nutrition and Hydration Week
THE Pennine Acute Hospitals NHS Trust is backing this year’s Nutrition and Hydration Week which is being held across the country on 16 to 22 March.
The national campaign aims to reinforce and focus understanding and activity on nutrition and hydration as an important part of quality care, patient experience and safety improvement in health and social settings.
To celebrate, staff at the Trust have planned a number of events during the week to celebrate and raise awareness of good nutrition and hydration for staff and patients.
The Trust’s catering department will have poster presentations at each of its restaurants on the four main hospital sites, as well as the Floyd Unit at Birch Hill, with information about how patient menus are compiled, useful food allergy information and information on the patient catering service.
Throughout the week, the Trust which runs North Manchester General Hospital, The Royal Oldham Hospital, Fairfield General Hospital, and Rochdale Infirmary, will offer a supper snack service provided to the wards where nurses will give out snacks to patients at suppertime.
On Tuesday there will be a special smoothie and juice service to the wards, including the children’s wards, offering a selection of extra high nutritional and hydrating smoothies and juices, including tempting selections such as a ginger beer smoothie and a blueberry and blackcurrant juice.
On Wednesday there will be a ‘five-a-day’ fruit and veg presentation in the staff restaurants with information about why you should aim to eat five portions of fresh fruit and veg a day, what counts towards your five a day quota, what portion sizes to eat, as well as Change 4 Life food swaps, and information about the salt and sugar content in various foods.
On Thursday a clinical matron, catering manager and dietician will take part in the ‘Power of Three’ challenge and record any barriers and examples of good practice that are observed. Ward staff will also be able to opt into a tour of the catering facilities at the Trust to see how patient meals are prepared and to see firsthand the scale of the food preparation environment.
Howard Cartledge, Trust catering lead at The Pennine Acute Hospitals NHS Trust, said: “Nutrition and hydration are an important part of quality care we provide and the patient experience. Our catering team, staff in our specialist nutrition and dietetic service, and our nursing and medical staff takes nutrition very seriously. It is part of good patent care. I believe as a catering team that we make a real difference to the safety and wellbeing of all of our patients, visitors and staff by serving up healthy nutritional food and drink choices in all of our restaurants and on the patient wards on a daily basis.”
Last year the Trust’s Catering Teams provided over 1.6 million patient meals across its wards and services.
The Trust’s Nutrition and Dietetic Service provides a comprehensive service to patients enabling them to improve their nutritional health and well-being through access to high quality assessment, diagnosis and management of therapeutic dietetic interventions and the promotion of a healthy balanced diet.
For more information about Nutrition and Hydration Week go to www.nutritionandhydrationweek.co.uk