Patient Nutrition
Nourishing our bodies with the right foods can transform not only how we feel physically, but mentally too.
When we eat well, we feel better
How we work
- Our menus are designed by healthcare dietitians and are clinically led and evidence-based with supporting nutritional analysis and allergen data.
- Our menus are regulatory compliant including to national standards: PLACE, CQC, SALT, Hospital Food Standards Panel, Gov Buying Standards for Food, British Dietetic Association Digest and IDDSI guidelines.
- We provide a range of meals to suit everyone’s needs, from traditional range menus to the Vive! plated selection and prestige menus.
- We have specific menus designed for distinct patient cohorts, including paediatric, care of the elderly, mental health, and maternity.
- We offer allergen aware digital meal ordering for healthcare teams through the Saffron platform. This solution improves patient experience, efficiency and reduces food wastage within healthcare catering operations through real-time, more accurate information.
Our product range
We’re proud to provide a flexible and comprehensive range of products that meet patients’ diverse nutritional demands, supplying nutritionally balanced, quality meals across a variety of ranges, including for cultural and religious dietary needs.
A frozen and chilled traditional food range for longer stay patients allowing for more menu flexibility, a variety of portion sizes and choice in selection of meal components. Elderly care and mental health wards can all benefit from a service based on this range. Traditional range meals come packed and ready to use in foil containers and sealed with a food-grade card lid.
The Vive! Range, our fast-growing range of pre-prepared, plated meals, offers convenient, high quality meals, whilst delivering cost effective, steam pressure cooked meals. We have improved recipes by reducing salt and saturated fats; further widening the range of dietary requirements we meet.
Vive! Petite was designed in conjunction with a paediatric dietitian to contribute positively to the nutritional intake of children. They can also be used in other ward locations such as dementia, or our finger-foods menu, where eating “little and often” is preferable for the patient and in “out of hours” scenarios.
Our specialist UK supplier can provide International Dysphagia Diet Standardisation Initiative (IDDSI) guideline compliant texture modified meals.
We provide a range of composite meal finger food options successfully implemented at hospitals throughout the UK. These products have proven popular in ward scenarios such as paediatrics, dementia, stroke and trauma.
Our training commitment
All our dining team members are trained to 12 service standards. The training modules cover meal presentation and ward-based services and include topics such as texture modified diets, meal presentation, healthy eating and importance of hydration.
We have developed a specific diet and education module in patient nutrition which focuses on different types of diets and the implications it has on patient meal choices.
Our head dietitian has created a new tool to ensure our staff are well informed and understand the different diets we see in healthcare settings and why patients need to follow them to aid recovery and better their health.
Improving outcomes
Delivering the NHS Estates and Facilities workforce action plan
A 24/7 hospital requires 24/7 support
Creating excellent patient/staff experiences in high-stress environments
NHS net zero targets: The importance of supply chain decarbonisation
The future of NHS Estates and Facilities
Derren's switch from football to FM
Karl's putting safety first at Sodexo
A heart-warming mission to support Palestinian children
Realising the potential of food and drink in a patient’s recovery journey
Positive impact
Sodexo says no to plastic
Sodexo has banned the purchase of all plastic straws and stirrers, and committed to phase out single use plastic bags and polystyrene foam items such as cups, lids and food containers by 2020.