Student Sophie Ord hard at work cooking up a nutritious dish for Ashwood Park Care Home residents

Students Serve Up Healthy Dishes As Part Of Nutrition Week

Tue, 2002-09-10 01:00

Student Sophie Ord hard at work cooking up a nutritious dish for Ashwood Park Care Home residents.

A group of kind-hearted catering students recently visited Ashwood Park Care Home to cook up healthy dishes for the residents as part of National Nutrition and Hydration week.

Catering lecturer Lynn Smith and five level 2 students from East Durham College went along to the care home in Easington Colliery to help show the home’s catering staff some quick and easy nutritional dishes they can serve up for residents.

Nutrition & Hydration Week, which started on Monday17th March, aims to focus on positive action, providing vital advice and guidance to health and social professionals on the action that can be taken to help prevent under-nutrition and dehydration.

The aim of the week is to illustrate how, by making changes to eating and drinking habits, people can improve their quality of life.

The campaign will benefit professionals and staff within social and healthcare settings by showing them the preventative role they can play in catalysing a reduction in malnutrition-related illnesses that often require complex treatments.

Andy Jones, Chair of the Hospital Caterers Association, said: “Good nutrition and hydration are fundamental basic needs to recovery, without these we can become malnourished and dehydrated.

“With evidence suggesting that under-nutrition and dehydration can lead to increased hospital stay and increased readmission rates, we need to continue our focus on this aspect of good care.

“We all have a part to play in the nutritional good health of the nation and the sooner everyone realizes that the better – even if it is just their own health!”

Lynn Smith added: “It was great to be able to go out and show our support for nutrition and hydration week. We had a fantastic afternoon at Ashwood and we hope our input can have a beneficial effect in the future.”