Patients have rated hospital food at NHS Grampian the worst of any health board in Scotland.
The latest report into patients’ nutritional care has revealed that the board has made improvements to its catering over the past six months – and even ranks above the Scottish average for most criteria.
But a self-assessment also ranked Grampian at the bottom of the “patient experience” category, achieving a 93.2% satisfaction rate compared to the Scottish average of 98.5%.
Last October, the Press and Journal revealed that health chiefs in the region were spending just 89p on preparing a two-course meal.
NHS Grampian said it was preparing three million meals a year – and insisted its dinners were nutritionally balanced.
Weeks later, Health Secretary Alex Neil pledged an extra £300,000 to helping health boards improve nutritional care, and ordered increased inspections of hospital meals.
Last night, NHS Grampian said feeding patients was a “complex” task.
A spokeswoman said: “This report – a result of self assessment by each health board – shows an improvement in patient satisfaction and we are pleased to record that more than 93% of patients are satisfied with the meals we produce.
“Catering for hospital patients is complex. We need to provide suitable sustenance for people at a time when eating may be uncomfortable, subject to restrictions or simply the last thing on their mind.
“We are proud of the food we produce. Two of our chefs made it to the final of a national NHS catering competition in 2014 and were praised for the restaurant standard food they produced in a hospital environment.”
Dr Jamie Weir, chairman of north-east patient’s body PACT, said health boards are doing the best they can on limited budgets.
He said: “Health boards across the country receive a relatively small amount for catering.
“It’s unclear why patients are the most dissatisfied in Grampian but it is encouraging to hear they are making improvements.
“Eating is vital to a patient’s recovery.
“They don’t have much leeway with their budget and they still seem to be making sure patients get the right amount of nutrition even if its not the tastiest.”