HOSPITAL bosses have almost tripled their spending on each patient’s meals in the past five years.

Last year the Oxford University Hospitals Trust spent about £10 per person each day on food for patients in the Churchill, John Radcliffe and Nuffield Orthopaedic Centre hospitals in Oxford and the Horton in Banbury.

According to the figures, provided by the NHS Information Centre, in 2005, the bill was around £3.60 to provide each patient with three meals a day across the sites.

The figures emerged as it was revealed some trusts spend just £2.57, but a patients’ group said it will take more than money to make sure good quality food was given to the sick and recovering.

Chief nurse Elaine Strachan-Hall said the trust recognised the importance of good food for patients.

She said: “We know that nutritious food is important in helping our patients to recover and our dieticians and catering staff work closely together to ensure that our patients receive healthy and balanced meal choices.

“As important as the food itself is the care given to patients around their mealtimes, such as whether they require assistance with food or help choosing the right meal.

“We have a forum incorporating representatives from nursing, dieticians, and estates and facilities which specifically looks at the patient experience at mealtime.”

Staff at Oxford Radcliffe Hospitals NHS Trust used to prepare food on site for patients in the hospital kitchens. But for some time the hospital has used the ‘cook-chill’ system, provided by private contractor Carillion.

Meals are brought in from a factory in Wales, where they are cooked and packaged like a ready meal.

Then they are put into a ‘regeneration’ oven shortly before being served to patients.

Last July, the John Radcliffe Hospital was ordered to improve its food and the way it is served following an inspection by health watchdog the Care Quality Commission.

It revealed basic nutrition standards were not being met.

Jacquie Pearce-Gervis, of patient group Patient Voice, said the group had also carried out its own survey on hospital food last year on behalf of the Oxfordshire Link health watchdog.

She said: “For what they are actually getting, it seems a lot.”

She said the quality of the food was adequate, but not enough was done to help patients with dementia to eat their food.

Anita Higham, chairman of Oxfordshire Link agreed.

She said: “The cost figures are very impressive, but that’s not the issue here. The issue is whether Mrs Brown or Mr Jones can reach the tray and have the strength to feed themselves.

“The issue is whether patients are getting the help they need to get proper nutrition and hydration.”

Elaine Strachan-Hall has invited the Link to the hospital to see how the wards have improved since the report.