WE ARE WHAT WE EAT

1. WE ARE WHAT WE EAT 16 June 2008 Appendix 3

2. HUMAN BODY/MOTOR CAR • Food • Water • Activity

3. HEALTHY LIFESTYLE • Nutrition • Activity • Sleep Balance of above proven to aid concentration as well as provide our energy levels

4. MENTAL HEALTH SETTINGS • Patients poor physical health • Higher rates of obesity, diabetes and heart disease • Food & Nutrition crucial to overall wellbeing of patients • Patient Care Plan

5. NUMBER OF MEALS SERVED DayWeekYear • St Bernards1,400 9,900 519,000 • The Limes57 400 20,800 • Elm Lodge15 105 5,475 • Lakeside 270 1,890 98,280 • Hammersmith & Fulham 300 2,100 109,200 • Broadmoor 800 5,600 291,200

6. SITE CATERING DIFFERENCES • Crown Cuisine • Bulk chill • Cooked on site

7. HOW DO WE ADDRESS DIETARY NEEDS? • Catering specification/ contract • covers Core Standards set out by Healthcare Commission • Specific elements covering menus & service

8. CORE STANDARD/ SPECIFICATION • Core Standard • “System to ensure patients provided with a choice of meals prepared safely and provides a balanced diet reflecting preferences & rights including faith & cultural needs” • Specification • Menu choices must be wholesome, healthy, nutritionally valuable • Required dietary & cultural needs to include Halal, Kosher & Afro Caribbean • Reduced fat, sugars, salt, increase fibre • Menus to be coded to show healthy eating items, diabetic, vegetarian, soft, high energy, better Hospital food ( BHF ) • Food to be cooked & prepared where possible by boiling, steaming, baking , poaching & casserole • Consideration to be given to • Presentation, texture, colour, Hot & Cold food • Main dishes to be complemented by vegetables & accompaniments

9. MEAL ORDERING SYSTEM • Menus available on Exchange • Clinical staff discuss menu choices with patients • Dieticians liaise with patients who have specific diet needs

10. WARD MEALS SERVICE • Protected meal time • Meal Preparation, Presentation, Service, Dining room Experience • Key points • To provide mealtimes free from unavoidable and unnecessary Interruptions • To create a quiet and relaxed atmosphere in which patients are given time to enjoy meals, limiting unwanted traffic through the ward during mealtimes • To recognise, support and encourage the social aspects of eating • To provide an environment conducive to eating that is welcoming, clean and tidy • To limit ward based activities, both clinical (e.g. drugs rounds) and non clinical (e.g. cleaning tasks) to those that are relevant to mealtime or ‘essential’ to undertake at the time

11. WARD MEALS SERVICE • To focus ward activities into the service of food, providing patients with support at mealtimes • To emphasise to all staff, patients and visitors the importance of mealtimes as part of care and treatment of patients • Involving patients in the ongoing provision of a high quality meal service where appropriate

12. MEAL Portion Sizes • Main food groups • Carbohydrates • Protein • Fats • = Calories • Additional nutritional requirements • Vitamins e.g. C, B6, K • Minerals e.g. Calcium, Phosphate, Potassium, Magnesium

13. FOOD SAFETY • Food Safety Act 1990 • Food Hygiene Regulations 1995 • These acts say that we must demonstrate ‘due diligence’. This means that we must show we are doing all we can to keep food safe in preventing food poisoning and contamination. • If there was a confirmed case of food poisoning we would be required to demonstrate ‘due diligence’ • Temperature controls of Fridges/ Freezers, Hot Food and Cold food are a means of proof of ‘due diligence’ in keeping food safe

14. FOOD SAFETY • Hazard Analysis Critical Control Points (HACCPS) • Critical Stages of the food chain • Where purchased • Site delivery • Preparation • Cooking • Service • Leftovers

15. Future Plans • E-learning programme • New re-generation trolleys • Greater flexibility