Food and catering policies in NHS hospitals in Wales

Abstract

Objective The aim of the study was to investigate food and catering policies in National Health Service (NHS) hospitals in Wales to highlight any existing gaps in the provision of food to patients. Design Cross-sectional study with interviewer administered semi quantitative questionnaires. Setting One hundred and six (of 126) NHS hospitals in Wales. Method Catering managers and chief dieticians or their deputies provided information for 96 and 87 hospitals respectively on the content, implementation and monitoring of food and catering policies. Results While 96 per cent of hospitals had food and catering policies, only 68 per cent were approved by the Trust Board. Independently operated facilities providing food, such as cafes and vending machines, were rarely included in policies. Most hospitals addressed key aspects of food production in their policies and in practice. However, monitoring of patients' food and fluid intake and training for nurses to assess patients' intake were rarely included in hospital policies or in practice. Conclusion It is concluded that recommendations on many aspects of hospital food and catering policy and practice appear to have been widely taken on board in Wales. However, further development of policy and practice on the monitoring of patients' food and fluid intake and on nurse training is required.