New Government guidelines have been introduced to make sure that food served in our hospitals is up to scratch.
It is hoped that lumpy mashed spuds and anaemic vegetables will become a thing of the past as part of the new drive to boost standards.
Under the initiative hospitals will now have to meet mandatory food standards, while patients will also be given a chance to rate their culinary experience on an NHS website.
And Chad has visited King’s Mill hospital to see what patients thought of the cuisine on offer.
When we visited King’s Mill the patients we spoke to on the wards were more than happy with their culinary experience.
Tucking into baked potatoes with cheese and beans, for his afternoon meal, Bob Chaytor, from Forest Town, said: “I think they are very good and there is a tremendous choice.
“There is virtually nothing you want that they can’t provide.
“It’s really tasty and its provided on time, so you are never waiting wondering where it is, so I am 100 per cent satisfied.
“You can have a Sunday roast or an-all day breakfast if you want.”
David Muller, from Mansfield, was enjoying a fish pie, which he said was delicious.
He said: “The food here is really good plain honest cooking and it’s really well delivered and tasty.
“It’s just the thing when you are coming round after an operation.
“There’s a particularly good choice of fish, but there’s also beef lamb, which I had last night which was excellent.
“There is a good choice of desserts. Something for everybody.”
Heather Wright Link nurse for nutrition, at King’s Mill Hospital, said: “The hospital has introduced simplicity meals for the patients to offer the best choice to the patient with the best nutritional value.
She said: “We offer a wide choice of menus - menus for different cultures, for every type of patient we have, we offer them a choice of food depending on what their medical condition is.
“So if they need a low fat diet or a sugar free diet for a diabetic we offer sugar free products.”
Nationally under the new rules, patients will also screened for malnutrition and provided with personal food plans.
Hospital staff must also ensure patients get the help they need to physically eat and drink what’s being offered.
Heather Callaghan, link nurse for nutrition said: “On a daily basis we make sure the patient is comfortable make sure the meal is there and that it is right for them.
“We make sure we go back after at least two minutes and make sure they are happy with it, because of they are not they obviously won’t eat it.”
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