Hospital food: it’s complicated

By Sarah Barnett In Health

Print Share
29th October, 2011
Hospital food. Second only to airline food, usually, for gross-meals-I-have-had stories. But a two-month stint in Auckland Hospital last year was enough to show me that the relationship between patients, their care and the food is more complex than simply getting fed. Nicky Moore, a dietitian and food services contract manager for the Canterbury District Health Board, says the goal is “to provide meals to patients that help them get better”. Moore has been in the business for about 20 years, since tongue in parsley sauce was on the menu, and her simple description of the job belies a staggering ...

Get full access to Listener.co.nz

Subscribers can read the full version of this story.

You can subscribe and get full online access for as little as $5 per week.

Enjoy the high-quality, in-depth journalism of the Listener magazine with convenient online access. This includes access to thousands of archived articles and up-to-date TV and entertainment listings.

Our great content is available online even before it hits the shelves, and includes more focus on breaking news. With our responsive design you get a great reader experience whether you read from your home computer, tablet, or even smartphone.

Already a subscriber? Just to read full version of this story.

Already an existing print subscriber? As part of your magazine subscription you are entitled to receive full access to the New Zealand Listener Online content. Click here for instructions on how to redeem your digital access.

Or you can subscribe now to get unlimited access to listener.co.nz.

More by Sarah Barnett

Switch to our mobile site