Dietitians and catering staff at Forth Valley Royal Hospital recently celebrated Dietitians Week 2016, with a week long programme of special events.
The focus of this week was to highlight the professional role of dietitians and promote good nutritional care in hospitals. Displays were organised to raise awareness of the importance of good hydration, staff health and showcase the varied work of acute dietitians in clinical areas such as stroke, cancer and renal disease.
People had the opportunity to calculate their BMI and see and sample a range of snacks, supplements and tube feeds used in the hospital to support good nutrition.
Fresh dairy samples, including yoghurt and ice-cream, accompanied by the first local strawberries of the season, were handed out by Serco catering staff and local supplier Graham’s Family Dairy.
The dietitians work closely with Serco catering staff, who offer sixteen different patient menus to ensure that meals are well balanced and meet national nutritional standards, as well as being fresh and tasty.
