The delivery of adequate and appropriate nutrition to hospital patients is a key issue for caterers and dieticians.

Intake of nutritious food is crucial for patients who are recovering from the effects of medical or surgical procedures. Patients who receive good nutrition may have shorter hospital stays, fewer post-operative complications and less need for drugs and other interventions.

In order to ensure the effective delivery of good nutrition in healthcare facilities a team-based approach is essential. Caterers, kitchen staff, dieticians, nurses, doctors, ward housekeepers and porters all have an important part to play.

A major challenge facing caterers and nutritionists is the number of patients entering healthcare facilities in a malnourished state. Studies show that up to 40 per cent of hospital patients are malnourished on admission. This means they have not been eating well enough to keep themselves healthy.

In order to address the issue of malnourished hospital patients the Council of Europe has published a major report. The report contains 117 recommendations designed to support healthcare providers across Europe.