This week, the Trust has been running different initiatives as part of our Making Mealtimes Matter campaign, which has been organised to coincide with Nutrition and Hydration Week.
The campaign aims to raise awareness of the importance of nutrition to aid our patients’ recovery, as well as showcasing the work going on around the Trust to improve patient mealtimes.
During the week, members of our Trust Board have been joining ward staff and assisting with mealtime services for patients.
On Tuesday, Steven Keith, Director of People, joined staff on Marlborough Ward. On Thursday, Greg Dix, Chief Nurse and Operating Officer helped staff on Crownhill Ward and Lee Budge, Director of Corporate Business, joined staff on Burrator Ward.
After his service on Burrator Ward, Lee said: “It was a privilege to be able to serve some of our patients on Burrator Ward. It was clear that the patients appreciated such an incredibly well organised and calm approach from the team of staff and volunteers. I even managed to get an invite to the cake sale being held on the following day, so I also managed to make my own mealtime matter.”
Earlier in the week, an event was held in the main concourse offering patients, visitors, staff and members of the public the opportunity to sample some of our dishes from our patient menu and talk to hospital staff about aspects of nutrition and hydration. The event was a great success and the feedback was extremely positive.
Other initiatives throughout the week included:
- Mini Muffin Monday, where patients were offered a choice of mini muffins as an alternative to the usual afternoon cakes and snacks.
- Our main Taste it Tuesday event, where patients, visitors, staff and members of the public had the opportunity to sample some of our patient food and talk to hospital staff about aspects of nutrition and hydration in the main concourse.
- A special cream tea was served to inpatients in the afternoon on Wednesday to coincide with The Global Tea Party. The Global Tea Party sees an afternoon tea celebrated around the world and was served in health and social care settings, promoting the week, the work organisations do every day and showing how to improve nutritional intake. Our patients enjoyed a cream tea during the afternoon, courtesy of Langage Farm.
- Our inpatients were offered a bottle of water, courtesy of Tamar Fresh, on Thursday to help raise awareness of the importance of keeping adequately hydrated.
Last year we reviewed our patient menu, with one of the aims being to increase access to fresh fruit. We now offer our inpatients a home prepared fresh fruit salad every day as one of the dessert options on the lunch menu. This year, Tamar Fresh generously donated some special fresh fruit to add to the fresh fruit salad being offered.