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September/October 2020 SEPTEMBER/OCTOBER 2020 SEPTEMBER/OCTOBER THE PATIENT THE WORKFORCE THE VISITOR SEPTEMBER/OCTOBER 2020 Off to a good start With healthy & nutritious ideas for the best breakfast The gut-brain connection Exploring the relationship between diet and mental health On Site with St Richard’s hospital in West Sussex and the new CPU Dealing with COVID-19 and its impact on hospital catering staff and services Contents SEPTEMBER/OCTOBER 2020 Regulars Features 11 HCA Comment 16 DAIRY PRODUCTS HCA Chair, Craig Smith recognises the A look at the role dairy products can play in countering malnutrition work of hospital caterers on the front line and boosting the immune system with details of some of the latest during the peak of the pandemic yogurt ranges for healthcare 12 On Site 20 DYSPHAGIA We find out about the new central Texture-modified meals have come a long way in a short time and production kitchen at Western Sussex are continuing to develop with the latest innovations including rice Hospitals NHS Foundation Trust, the moulded dishes and much more subject of significant investment in patient catering 26 WAREWASHING The latest developments in warewashing technology and advice 24 Palate Pleasers around the choice of chemicals, water treatment and maintenance Who doesn’t love a pizza … it’s a high street favourite and it’s also versatile, 32 BREAKFAST & MORNING GOODS adaptable to trends and different meal Cereals with wholegrains and optional added fruit, nuts or seeds; occasions toast and premium breads; English muffins and American pancakes are all discussed as we look at the most important meal of the day 36 Top Table Glenn Roberts, Sales Director of 38 IMMUNE HEALTH Winterhalter UK, discusses how Kerry Taste & Nutrition shares the findings of recent research around connectivity has enabled them to identify the consumer’s growing interest in food and drink to boost their six common mistakes made by kitchen immune health staff that could damage warewashing equipment 20 40 Nutrition Marlene Watson-Tara, a health counsellor and author explores the relationship between what we eat and mental health - the ‘gut-brain connection’ 42 Discovery Den The pandemic has had a significant impact on healthcare workers and the role of staff such as caterers has been widely acknowledged; we look at some of the outcomes - positive and negative - as a second wave of the virus starts to sweep the country 47 NHS Supply Chain In-house dietitian, Joanna Instone, discusses food and nutrition in the context of COVID-19 and initiatives NHS Supply Chain has introduced to help ensure patients receive the nutrition they need 50 The Vole Hospital Food + Service pays tribute to Mike Duckett, who has written this column since the first issue of the magazine in 2015 and who sadly passed away in April September/October 2020 | Hospital Food + Service 3 WelcomeTo Hospital Food & Service It’s good to be back, although life is far from ‘normal’ and anyone working in the health and social care sector knows there are some tough times ahead. As we began to ease out of lockdown I was this project, including how it was delivered by work visited by the ‘apetiser’ and the team from stream teams led by professionals at the Trust. apetito sampling some of their new meals in The link between mental health and diet is the Culinary Inspirations range as well as the discussed in our nutrition column (p40-41) and texture-modified fish and chips - with chips that food to boost immunity (p38-39). These are both are browned and have that chip shop taste of fascinating subjects, about which I think we will be vinegar! hearing much more in the months - and years - to The appetiser is a mobile presentation suite come. that has been specially developed and fitted out We are still unable to bring you any news of to provide customers across health and social the ‘Root and Branch’ review. I understand its new care the opportunity to enjoy socially distanced launch date is imminent, but times at the moment presentations and food tastings. The appetiser is are unpredictable and as infections escalate it is travelling around the country, so watch out for it always possible that it will be delayed again. This arriving in a car park at your hospital site. would be unfortunate, because if the pandemic has There is reference to COVID-19 throughout this taught us anything it is that food really is medicine issue as the virus has highlighted the importance and hospital catering and the teams that deliver it of good food and nutrition across the board. In the should be provided with the tools - resources, skills November/December issue of Hospital Food + and support that they need in order to deliver a Service we are planning a feature to focus on food, first-class service. The politicians have been making nutrition and obesity in relation to COVID-19. In this the right noises, now is the time to see that turned issue, Discovery Den (p42-44) takes a detailed look it into action. at the impact that coping with the virus has had on As always, I am interested in hearing from healthcare teams. NHS Supply Chain advises on any readers with interesting stories to tell or some initiatives they have taken to make it easier information to share - either as a result of Covid or for catering teams to compare and choose the right completely unrelated. Do please contact me. products for their patients’ nutritional needs (p47). Our On Site feature (p12-14) was organised before the pandemic took hold and lockdown arrived. The new central production kitchen at St Richard’s hospital (Western Sussex Hospitals NHS Foundation Trust) was covered in national news earlier in the year as it was visited by Health Editor Secretary, Matt Hancock. We have more detail of [email protected] Published by: Subscriptions: H2O Publishing, Media House T: 0345 500 6008 3 Topley Drive, Rochester, ME3 8PZ E: [email protected] Tel: 01474 520200 Design: Marc Ayres, Matt Bailey, Editor: Amanda Roberts Managing Director: Jamie Robbins 07808 181893 [email protected] Printed by: Buxton Press Editorial Director: Tristan O’Hana No part of this publication may be reproduced Divisional Director – Healthcare: Louise Fuller without written permission from the publishers 01474 565 540 [email protected] September/October 2020 | Hospital Food + Service 5 News Intensive animal farming claimed as most risky human behaviour for pandemics The ‘Food & Pandemics Report’ produced by reinforcing ways. This is through the destruction of the ProVeg International, has identified the eating animals’ natural habitats and loss of biodiversity, the use and farming of animals as the single most risky of wild animals as food and the use of farmed animals as human behaviour in relation to pandemics. It calls food in intensified animal agriculture. for urgent changes to the global food system in Around 75% of all emerging infectious diseases are order to prevent future outbreaks. zoonotic in nature. The report finds that dietary choices and the global The report also highlights the impact of climate food system are the key drivers of ‘zoonoses’ - diseases change, which increases the risk of future pandemics, and such as COVID-19, which are transmitted from non- antimicrobial resistance, which exacerbates their impact. humans to humans - in three clear and mutually Both are driven by our animal-based food system. ISS supports winter wellbeing with new strategy The Food Services arm of ISS’ UK business has published its renewed health and wellbeing strategy, created to support its customers in workplace, education and healthcare retail environments in staying well this winter and into the new year. The plan, which focuses on supporting physical, mental and emotional wellness, is designed to provide both adults and young people with health and lifestyle nudges and guidance as part of a holistic approach to wellbeing. With COVID-19 continuing to impact peoples’ lives, ISS is keen to play its part in supporting customers to build strength and resilience, particularly as the colder weather draws in. ISS has built its approach upon three pillars - ‘Eat Right’, ‘Live Well’ and ‘Go Green’ - each of which is plans to address current public health challenges supported by a bold pledge and series of commitments. and align with broader campaigns. These include the Many of the endeavours described in the strategy are Government’s Obesity Plan, National Food Strategy and well underway; ISS has reviewed and evolved its existing the newly released salt and calorie reduction targets. 6 Hospital Food + Service | September/October 2020 News Adjusting total protein intake helps build ageing muscles when switching to a plant-based diet Research presented to The Physiological Society’s Future Physiology 2020 conference shows that a larger dose of soy and wheat proteins is required to achieve a comparable response of building muscles to that of animal proteins in people following a plant-based diet. The research outlines that animal proteins are Future of Food insight report more effective than plant proteins in supporting the maintenance of skeletal muscle mass with advancing age. Simply transitioning from an animal-based protein The COVD-19 pandemic has exposed serious flaws in the diet to a plant-based diet without adjusting total protein UK food system according to a new study carried out by intake is likely to be detrimental to muscle health during Veris Strategies in collaboration with 25 food industry and ageing. A more balanced and less extreme approach to sustainability experts. changing dietary behaviour, meaning eating both animal From supply chain disruptions to inadequate conditions in and plant-based proteins, is best. manufacturing facilities and in the living conditions of workers, the flaws, if not rectified, will leave the food system in a poor position to deal with the long-term effects of the pandemic.
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