This story was first published in digitalhealth.net
‘L£AN & green’ was the theme for the HCA’s 2011 National Conference, which demonstrated how and why we all need to be doing more for less without affecting food or service quality
The impacts associated with what we grow, how we transport it and how we dispose of it need to be taken into account when making a purchasing decision, writes Keith Hinchcliffe, food trading manager at NHS Supply Chain
Vending offers healthy flexible refreshments 24/7, ideal for the healthcare sector, argues the Automatic Vending Association
Changing the recipes of much-loved British brands to be lower in fat, sugars or salt is a complex task, says the Food and Drink Federation
The Food and Drink Confederation writes on healthy vending in the health sector, and looks at new vending guidelines for NHS hospitals in Wales and whether this works or is too restrictive
Providing food that meets the nutritional, cultural, social and religious needs of the population is no easy task, says the British Dietetic Association
Poor nutritional status can complicate recovery, says Helen Stracey, dietetic services manager at Chelsea and Westminster Hospital and a member of the British Dietetics Association
Providing food that meets the nutritional, cultural, social and religious needs of the population is no easy task, says the British Dietetic Association
The Hospital Food Project, initiated by Heart of Mersey, has boosted the health of hospital workers across Merseyside and Cheshire
This year’s Hospital Caterers Association conference called for greater partnership working as the way forward for improved patient nutrition
The Food and Drink Federation’s Recipe for Change report highlights how British Brands are addressing consumer health concerns
Shocking statistics on patient malnutrition show this is still a very real problem. The Patients Association investigates
Although England, Scotland, Wales and Ireland all have distinctive approaches to nutrition in hospitals, they all share common themes
Heart of Mersey, the Liverpool based cardiovascular disease prevention charity, is working to improve hospital food for staff
Eileen Steinbock, dietician and Chair of the British Dietetic Association’s Food Counts Group, reviews the current approaches to catering and the delivery of food to patients
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Product Features
UK Building Regulations highlight toxic gas and smoke from layers of paint built up over multiple redecorations as a major cause of permanent ill health or death in a building fire.
Their concern rose with discovery the flame retardant paints most widely used paint along escape routes have been ones which to this day counter-productively use emission of heavy toxic gas to smother flames which rapidly spread along walls if layers of paint delaminate in a fire.
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Northwich’s Victoria Infirmary (VIN) Community Diagnostic Centre (CDC) has enabled more patients
Adveco, the commercial hot water specialist, announces the launch of live metering of domestic ho
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