Health and Social Care: Malnutrition

Lord Aberdare Excerpts

Tuesday 5th November 2019 Lords Chamber

Asked by

[Lord Aberdare]

To ask Her Majesty’s Government what assessment they have made of the prevalence and impact of malnutrition among people in health and social care settings; and what steps they are taking to prevent it.

[The Parliamentary Under-Secretary of State, Department of Health and Social Care (Baroness Blackwood of North Oxford) (Con)]

My Lords, malnutrition is a common clinical health problem affecting all ages and all health and care settings. The Government are committed to better screening for malnutrition and improved food standards in hospitals. Hospitals and care homes must screen people for malnutrition on admission and meet high standards of nutrition care. We have announced a root and branch review of hospital food to ensure that patients receive the right nutrition and hydration.

--- Later in debate ---

[Lord Aberdare (CB)]

My Lords, I thank the noble Baroness for that response. Even here in the UK, malnutrition is shockingly underrecognised and undertreated. Some 3 million people live with malnutrition, including one in 10 older people. One in six patients admitted to hospital, and about 40% of those entering care homes, are malnourished or at risk. Disease-related malnutrition is estimated to cost over £20 billion a year. What steps will the Government take to improve identification and treatment of malnutrition, not just by promoting screening in care homes and GP surgeries, which I very much welcome, but also by improving the training of GPs and other health professionals on this issue?

[Baroness Blackwood of North Oxford]

The noble Lord is absolutely right that this is an issue which is on the rise. The causes are complex and can be clinical, social or economic, but we are committed to improving this situation. That is why we have brought in the hospital food review, to ensure the safety of the food available for patients, visitors and staff, but also to look at how we can provide the highest level of care possible for patients, which includes the quality and nutritional value of the food served to them. The review will also look at the best possible methods of screening and training staff.