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Sunderland hospitals champion good food for patients

Sunderland City Hospitals chief executive Ken Bremner pictured with catering assistant Pauline Rolls making cream of vegetable soup with tarragon in the kitchens at Sunderland Royal Hospital.

Sunderland City Hospitals chief executive Ken Bremner pictured with catering assistant Pauline Rolls making cream of vegetable soup with tarragon in the kitchens at Sunderland Royal Hospital.

A HOSPITAL boss swapped his suit for an apron to help prepare meals for patients to promote nutritional food.

City Hospitals’s chief executive Ken Bremner joined the catering department at Sunderland Royal, on the launch of Patient Safety, Nutrition and Hydration Week.

The nationwide initiative aims to promote the importance of patients having access to healthy meals and drinks to prevent malnutrition and dehydration.

During a breakfast shift in the kitchen, Mr Bremner helped prepare soup, sandwiches and a casserole made with locally-sourced meat and vegetables.

A hosptial spokesman saif: “Other hospital staff were also invited to visit the catering department to learn more about what is on offer, including a picture menu for patients who require additional assistance in choosing their food.

“The benefits of good nutrition and hydration are essential to the wellbeing of patients and in their rehabilitation and recovery.”

Meanwhile, the hospital’s specialist intensive care dietitian, Eileen O’Neil, has been appointed to the national Parenteral and Enteral Nutrition Group of the British Dietetic Association (Peng), meaning Sunderland City Hospitals now holds two of the eight seats on the group.

Eileen said: “We are lucky in having one of the best intensive care units in the NHS, as well as teamwork among all staff groups, which can give impressive results to patients.”

 

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