Food as treatment – “making the links”

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 2004

Citation

Blades, M. (2004), "Food as treatment – “making the links”", Nutrition & Food Science, Vol. 34 No. 4. https://doi.org/10.1108/nfs.2004.01734dac.002

Publisher

:

Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited


Food as treatment – “making the links”

21 January 2004, Queen Elizabeth II Conference Centre, London

The day was aimed at Chief Executives and Board Members in the NHS who can have an impact on ensuring that food and nutrition has a high profile in the NHS.

It was attended by around 400 delegates and included board members, catering and supplies managers, nurses, doctors and dietitians.

Key presentations included the following:

  • Practical Strategies for Improving Nutrition through the Non-Food Aspects of the Environment – Dr Herb Meiselman, Senior Research Scientist, US Army

The presentation focused on the importance of the eating environment of people in hospital. The way people eat more in social groups was discussed, also the value of allowing sufficient time for eating and enjoying food was found to be particularly important. Also, allowing people to sit at tables was found to enhance intakes:

  • Practical Strategies for Better Understanding and Implementation of “Food as Treatment” – Dr Michael Stroud, Consultant Gastroenterologist, Southampton General Hospital.

The effect of malnutrition on morbidity and mortality was presented. It is known that around 40 per cent of people in hospital suffer some degree of malnutrition:

  • “A Duty of Care” – Practical Nutrition Screening in Action – Professor Marinos Elia.

Discussed the malnutrition universal screening tool (MUST) and the importance of using this in the NHS. The tool is supplied by a range of professional groups.