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 audit 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 audit
The audit was informed by existing government policy, including:
What is in scope of the audit?
The audit 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 audit?
The following matters are not within the audit scope:
- 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 audit will also 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). Project reference meeting communiques will be available on this webpage.
The audit commenced in October 2019 and concluded 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 or to provide additional feedback, please email firstname.lastname@example.org.
Healthy choices: providing and promoting healthier food choices through hospital retail and vending
Hospitals and health services play an essential leadership role in helping the health workforce and visitors make healthier food choices.
Healthy choices: policy guidelines for hospitals and health services provides guidance on improving the availability and promotion of healthier foods and drinks available on hospital and service premises. The guidelines apply to retail outlets such as cafeterias, cafes, coffee shops, canteens, mobile kiosks and vending machines on hospital premises. The guidelines do not apply to inpatient food services, client or aged-care resident meals and food and drinks brought home by staff.
These guidelines are part of a framework, which also include setting-specific policy guidelines to support the implementation of Healthy Choices in sport and recreation centres, workplaces and parks.
The framework includes the Healthy choices: food and drink classification guide, which explains how to categorise food and drinks as GREEN (best choices), AMBER (choose carefully) or RED (limit).
Advice, training and resources for putting the guidelines into practice are available from the Healthy Eating Advisory .
For more information and to view the guidelines visit the Healthy choices for retail outlets, vending machines and catering section.