Macaroni cheese, pork stir fry and apple pie and custard were just some of the culinary delights which staff and visitors were able to tuck into as part of food-tasting sessions organised to help celebrate National Dietitians Week.
The dishes, which were selected from the patient menus, were served up opposite the Reception area at Forth Valley Royal Hospital and free bottles of water were distributed throughout the week. The event was a great success and feedback on our patient food was very positive with many people commenting on the quality and wide range of food on offer. Visitors also had the chance to find out more about dietetics through fact sheets, a display of nutritional supplements and the chance to ask a dietitian just what it is they do.
Serco prepare around 3,500 patient meals a day for NHS Forth Valley and use local accredited suppliers. Milk, vegetables, fruit, meat and bakery products used in their recipes all come from within a 37 mile radius of Forth Valley Royal Hospital. In addition, they serve 1200 customers a day in the restaurant and their weekly order for patient meals alone stands at a staggering 1350kg of potatoes and 5,240 pints of milk.
Meet Our Trend Setting Dietitians (Pictured)
#DietitiansWeek trended on Twitter and our online presence achieved support from AHPs, key partners and supporters with members coming out in force to promote the profession across twitter, facebook, LinkedIn and YouTube.
Also as part of Dietitians Week 2015, several dietitians from Forth Valley attended a British Dietetic Association (BDA) Board Reception at the Scottish Parliament hosted by Jamie McGrigor, MSP. This was an opportunity to showcase dementia care, examples of innovative projects to support dementia care and highlight other dietetic specialties.
Typical Patient Menu
- Pea and Vegetable Soup
- White Chopped Pork Sandwich
- Wholemeal Tuna Mayonnaise and Cucumber Sandwich
- Vegetarian Shepherd’s Pie
- Chicken and Tomato Pasta
- Rhubarb and Ginger Crumble
- Strawberry Mousse
- Fresh Fruit