I thank you for the question. I don’t know if that’s really about hospital food standards; it’s more about how the hospital food standards lead to dignified and compassionate care. Whilst there is always an issue for improvement—and I accept there are parts of our national health service we do need to improve on, in the way in which food and nutrition is actually provided, to make sure people have food and drink appropriately and aren’t left without—to say that that’s often overlooked, I think, goes beyond what is reasonable and factual. There is always, though, a need to understand, wherever there is a shortfall, where there is a failing in the care that we would all wish to see for ourselves and our own loved ones, let alone our constituents whom we represent, that we understand why that has happened, again reiterating the importance of food and nutrition.

I want to get people ready for and healthy for treatment, but also to make sure that they don’t suffer greater harm if they’re in a hospital setting, for example, and, actually, not having appropriate food and nutrition, and particular fluids, can be a real difference—not just in their recovery from having intervention, but the state in which they then leave hospital to go on to the next setting for their care or recovery at home. So, these are really important issues—again, highlighted last week, during Dietitians Week. We recognised the key importance of our dietitians, right across the health service, in a whole range of different settings, and it absolutely is part of what I think about, the way we think about planning the future for our health and care services, both in primary care, in residential care, and of course in hospital settings as well.