FOOD FOR THE SICK.

New Zealand Herald, Volume LXV, Issue 19939, 7 May 1928, Page 11

FOOD FOR THE SICK.

SUPPLIES TO THE HOSPITAL.

YEARLY COST ABOUT £20,000.

SIX HUNDRED PATIENTS DAILY.

Approximately one-fifth of the annual maintenance cost of the Auckland Hospital," excluding overhead charges, is absorbed by the bills for food. There is a daily average of about 600 patients, and the principal daily supplies comprise approximately 2101b. of meat; 1401b. of fish; 401b. of poultry; 501b. of butter; 100 gallons of milk and cream; 30 dozen eggs; 200 loaves of bread; and 301b. of flour. If the same number of people resided daily in a hotel, the supplies would probably be doubled. It must be remembered, however, the majority of the patients in the hospital are sick and their food consumption is comparatively little.

Taken on a yearly basis, approximately 74,0001b. of meat, 50,0001b. of fish, 13,0001b. of poultry, 19,0001b. of butter, 36,000 gallons of milk and cream, 11,000 dozen eggs, 72,000 loaves of bread, and 11,0001b. of flour are consumed. The cost of all this food ranges from £IB,OOO to £20,000 a year. Approximately £IOOO is spent yearly on wines and spirits, and £3OO on mineral waters and ice.

Although the number of patients at the Auckland Infirmary, the next largest institution maintained by* the Auckland Hospital Board, is only two-thirds tha average number at the main institution, the cost of food per patient is greater by about 3d per day. Each year the patients at the infirmary consume on the average 115,0001b3. of meat, 19,0001b. of fish, 6.0001b. of poultry, 18,0001b. of butter, 23,000 gallons of milk and cream, 6600 dozen eggs, 55,000 loaves of bread, and 83001b- of flour. The average cost of this food each year is £12,000.