Food may have less taste or certain foods (like meat) may be bitter or taste like metal. Your sense of smell may also change.
Nutritional care is an essential component of treatment and recovery. Undernutrition and dehydration pose a particular risk to vulnerable groups and where possible should be detected early and as far as possible prevented whilst under a hospital’s guardianship.
The nutrition principles document summarises government healthier eating messages and associated food-based standards. It also sets out scientific principles for developing nutrient-based standards for planning nutritionally balanced menus and illustrates this by providing nutrient-based standards for adults.
The BDA Digest is a detailed toolkit that covers a wide audience, including hospital patients, people in care settings, recipients of community care and those in their own homes. Using the Digest will help hospitals to deliver meals of appropriate nutritional content, tailored to individual needs.
The Patient Nutrition and Hydration ERG focused their attention on standards relating to the food and meal service for patients. This included standards aimed at establishing good practice, improving the nutritional content of meals and identifying (and solving) clinical nutritional problems.
For the purpose of the public procurement directives, public contracts are contracts for pecuniary interest concluded in writing between one or more economic operators and one or more contracting authorities and having as their object the execution of works, the supply of products or the provision of services
Meals and food and drink services can be provided in various ways. Table 2 describes these and notes that food-related procurement processes can refer to these different means, most notably to the procurement of foods directly or to the procurement of meals, i.e. a catering service.