A new menu is set to be served-up at Goole and District Hospital giving patients a wider choice of meals.
From November 11 inpatients will benefit from the newly designed bedside menu which offers not only more choice, but also the option of ordering smaller portions to suit people’s appetites.
Karl Cliff, facilities services manager, said: “We know that food plays a vital part in our patients’ recovery and we have worked with our Trust dietitians to produce this new menu in line with hospital food standards and Department of Health recommendations.
“We have also listened to our patients who have asked for more variety and the option of having smaller portions.”
The design of the menu itself has been overhauled to give it a different look and feel to make sure it is easy for patients to read.
The menu includes five new main courses including chicken goujons, battered fish, beef casserole, fish goujons and macaroni cheese. Patients can also choose smaller portions of roast chicken and macaroni cheese. There are also two new desserts on the menu: chocolate sponge and plum and cherry crumble.
Textured modified (soft) food items, which are easy to chew and swallow, are also available alongside a finger food menu for those patient with dementia.
Karl added: “We strive to ensure our patients have something nice to look forward to at their meal times. Hopefully there will be something on offer to tempt everyone’s taste buds.”