Abstract
This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service. Some of the unique challenges facing those serving food in this situation are identified. Unlike many other environments, the hospital/care home setting is one in which undernutrition is a significant issue. The suggestion is made that a number of the findings from studies of high-end gastrophysics research may have application as far as the provision of improved hospital food is concerned. A number of concrete recommendations and low-cost solutions are proposed.
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