Basically Its for nutrition (so you can monitor what and how much is eaten), patient wellbeing and self respect for the patient.
Where food is provided, healthcare organisations should have systems in place to ensure
• Patients are provided with choice, and a safely prepared and balanced diet
• All patients have 24 hour access to food
• Patient’s individual nutritional, personal and clinical dietary requirements are met,
including any necessary help with feeding.
This responsibility is now being carried forward by the National Patient Safety Agency
(NPSA). The NPSA expects improvements to continue through local developments based on
BHF and Patient Environment Action Team (PEAT) activity, for example (see section 9c).
PEAT was originally underpinned by the document Hospital Catering: Delivering a quality
service (NHS Executive, 1996).
Instead of central guidance the NPSA will be focusing on risk management aspects of
patient feeding and nutrition (Ogilvie, 2006).
Mar 2, 9366 01:28 PM