Poor nutritional status can complicate recovery, says Helen Stracey, dietetic services manager at Chelsea and Westminster Hospital and a member of the British Dietetics Association

Providing food that meets the nutritional, cultural, social and religious needs of the population is no easy task, says the British Dietetic Association

The Hospital Food Project, initiated by Heart of Mersey, has boosted the health of hospital workers across Merseyside and Cheshire

This year’s Hospital Caterers Association conference called for greater partnership working as the way forward for improved patient nutrition

The Food and Drink Federation’s Recipe for Change report highlights how British Brands are addressing consumer health concerns

Shocking statistics on patient malnutrition show this is still a very real problem. The Patients Association investigates

Although England, Scotland, Wales and Ireland all have distinctive approaches to nutrition in hospitals, they all share common themes

Heart of Mersey, the Liverpool based cardiovascular disease prevention charity, is working to improve hospital food for staff

Eileen Steinbock, dietician and Chair of the British Dietetic Association’s Food Counts Group, reviews the current approaches to catering and the delivery of food to patients

Getting food services right will improve patients’ nutritional status, says Neil Watson-Jones, Chairman, Hospital Caterers Association

Nutrition in hospitals and care homes is changing for the better, says the British Dietetic Association

The way people eat has changed significantly over the last 20 years. How will hospitals keep up with increasing demands and needs?

It would be a mistake for the health sector to follow the same path as UK schools, says Jan Podsiadly of the Automatic Vending Association


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