The Good Practice Guide provides a framework for nurses and other healthcare practitioners at all levels. It has the potential to really make a difference to the nutritional status of people when they are in hospital and has received endorsements for the following organisations click here.

Scope of the Guide

The Good Practice Guide sets out the standards that, patients, and their carers, have a right to expect from catering services in the NHS.

Good food, and the support to eat it, is considered to be an integral part of a patient’s care plan, giving them the nutrients they need to support a rapid recovery from surgery or illness. Ensuring that Food is the Best Form of Medicine and Food First Approach at all times.

The Francis Reports highlighted that nutrition and hydration are basics requirements and, as such, must form a KEY and ESSENTIAL part of the patient’s stay and recovery.

This document is designed as a ‘how to’ manual for delivering excellence in food and beverage service to patients. It promotes outstanding service from the point at which food and beverages arrive at the service area to when the meal or refreshment service is concluded.

It is aimed at all those people with responsibility for providing a food service to patients including:

• Clinical Modern Matrons
• Ward Sisters
• Ward Housekeepers
• Ward Managers
• Ward Hostesses
• Doctors
• Nurses
• Dietitians
• Caterers
• Porters
• Day Centre Managers
• Speech & Language Therapists
• Domestic Services

Additional copies can be purchased completing the order form, using the button below.