New menu takes the cake

A man and woman holding plates of food sit next to a young man in a wheelchair
Fiona Stanley Hospital Senior Dietitian Bianca Guthrie, rehabilitation patient Gordon Gasparovic and Serco Production Kitchen Manager David Dymond with two dishes from the new menu.
November 14, 2018

Patient tastebuds have received an explosion of flavour with the release of a new menu at Fiona Stanley Hospital (FSH).

Developed by FSH Patient Catering, the new patient menu has replaced 25 per cent of the previous menu and introduces 18 new dishes, developed following feedback from the Food Service Dietitians and patient surveys.

FSH Serco Production Kitchen Manager David Dymond said the new menu catered to patients with allergies and different diet types, including vegetarians and vegans.

“All the meals are designed to be balanced, healthy and made with as many ingredients outside of the common ten allergens as possible,” said David.

“There was also a focus on creating energy dense meals, the use of vibrant flavours and finding a suitable balance to cater for our extremely diverse patient cohort.

“We have added more than half-a-dozen vegan meals to the menu, which reflects the increased demand for meat-free and sustainable food options.”

FSH Senior Dietitian Bianca Guthrie said the meals also aligned with the Nutritional Standards for Adult Inpatients in WA Hospitals policy.

“Patient satisfaction is our main priority but it is also important that a patient’s nutritional intake is taken into account to aid in their recovery, we know they will eat more if they like the food.”

Long term rehabilitation patient, Gordon Gasparovic, is relishing in the increased options to suit his dietary preferences.

“Having been a patient at FSH for more than six months, I had tried every option within my dietary requirements,” Gordon said.

“The new options have been delicious and a nice change. My two favourites are definitely the chermoula fish and spinach and ricotta cannelloni.”

The FSH Patient Catering team produces around 2200 meals per day, and caters for more than 140 different allergens and 45 diet codes.

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