Why is this initiative important?
- Nutritious food supports healthy ageing and is essential for optimal patient treatment and recovery. Food also provides a sense of wellbeing and emotional comfort and is an important expression of cultural identity.
- Poor nutrition is common and significantly contributes to the burden of disease. In Victoria, the community cost of chronic diseases such as type 2 diabetes, many cancers, obesity and some mental health disorders is substantial and growing.
- The 2016 Victorian Government Better, Safer Care report identified nutrition standards as important to minimise harm and prevent complications, such as malnutrition and dehydration.
- Food is more than a vital component to supporting health. Providing food that meets preferences for taste and variety is particularly important for aged care residents.
- Sourcing of local and Victorian grown and produced food, where possible, will contribute to the provision of healthy and high-quality food and support local economies.
- The results of the review are expected to inform new standards to ensure procurement arrangements treat Victorian produce favourably, and that general hospital and aged care menus are nutritious, varied and culturally diverse.
About the review
The review was informed by existing government policy, including:
What is in scope of the review?
The review covered foods and drinks provided to inpatients and aged care residents in Victorian public hospitals and Victorian public sector residential aged care facilities:
- At the bedside – via the general inpatient/resident menu (Full Ward Diet) and
- Through retail food outlets (in house) and vending machines located in health services
- The nutritional value (healthiness according to the Australian Dietary Guidelines)
- Quality – including taste, variety and cultural diversity
- Patients'/consumers' experience of the food
- Whether the food is locally produced in Victoria
What is not in scope of the review?
The following matters are not within the scope of the review:
- Therapeutic/medically required diets (except ‘soft’ and ‘minced moist’ texture modified diets).
- Private retailers i.e. retail food outlets (cafes, kiosks, franchises, convenience outlets) located on health service premises that operate under a lease or sublease arrangement.
- Food safety (hospitals already abide by strict food safety regulations and standards)
- Non-government residential aged care facilities and non-government hospitals.
- Local food procurement practices of retail food outlets within health services.
This review will use information from the Victorian Health Experience Survey, a survey conducted continuously and reported quarterly to collect information from recent users of public health services on their patient experience, including specific questions about hospital inpatient food.
Community members were able to share their expectations of food being served in public hospitals and public sector residential aged care services by completing a survey available on the Engage Victoria . The survey was opened from 15 October to 25 November 2019.
Project reference group
A project reference group is providing guidance to the project. The project reference group comprises key stakeholders, including but not limited to representation from metropolitan, rural and regional health services, central production kitchens, public sector residential aged care services, dietitians, Health Purchasing Victoria and consumers (patients/aged care residents).
The review commenced in October 2019 and concluded in February 2020, with subsequent policy announcements anticipated mid-2020.
Health services and aged care facilities have received information about this project.
For information about the healthy and high-quality foods in Victorian public hospitals and aged care facilities project, please email firstname.lastname@example.org.