Food served in hospitals has to not only satisfy the hunger of patients but also help them get better.
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 ...
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