§ Tim LoughtonTo ask the Secretary of State for Health what criteria he uses to judge the success of the Better Hospital Food programme being implemented in NHS hospitals. [42264]
§ Ms BlearsThe Better Hospital Food programme was announced in the NHS Plan and is a long-term initiative designed to improve the quality, availability of and access to food in hospitals. The programme is supported by an additional £38.5 million over four years.
There are two key areas through which success will be judged—patient satisfaction and nutritional outcomes.
The NHS Plan required NHS trusts to secure year-on-year increases in patient satisfaction levels with the standard of food. From this year the National Patient Survey includes questions related to the food served in hospital, and in addition hospitals undertake regular surveys of patients on this issue. Through the Better Hospital Food programme a Patient Catering Survey has been designed to test the quality of the services on offer against criteria designed in consultation with patients which addresses those issues which patients have said are important. This will be available for all hospitals to use shortly.
There are clear links between good nutrition and good health. Through an ad hoc working group which includes nutritional experts, representatives of the British Dietetic Association, NHS dietitians and nurses, principles for nutritional screening are being devised which will facilitate the measurement of both under and over-nutrition on entry to hospital. This will allow early intervention of clinical and dietetic staff to address problems which, unchecked, may lead to prolonged ill health. In addition research will be undertaken to establish the clinical outcomes of improved nutrition and to provide a tool to ensure that the nutritional aims of the Better Hospital Food programme are taking effect.