How to rescue NHS food? Put it on a blue plate: Simple switch has helped elderly and weak patients eat nearly a third more Experts think blue plates work because food looks more tasty Average consumption went up from 114g on white plates to 152g with blue Hospital malnutrition is a major problem, especially for the elderly By Stephen Adams NHS caterers have finally found a means of getting frail patients to eat more - putting the meals on blue plates. The simple switch has helped elderly and weak patients eat nearly a third more food than those served exactly the same meals on white crockery. Experts think blue plates work because food looks more tasty. Blue plate: Experts think blue plates work because food looks more tasty Average consumption went up from 114g (4oz) with white plates to 152g (5.4oz) with blue when the new crockery was tested in two 30-patient wards at Salisbury District Hospital. That means for every three forkfuls eaten from a white plate, four were eaten from a blue one. Head of catering Ian Robinson said: "It has proved so successful we are switching to blue crockery right across the hospital trust." Winning over patients was called "Mission Impossible" in a TV show of that name starring chef Heston Blumenthal. Top chefs Albert Roux, Loyd Grossman and James Martin, have also tried with little success. Food served at the bedside is often colder and blander than meals behind bars because it takes a long time to reach the ward. Hospital malnutrition is a major problem, especially for the elderly, who occupy two in three beds. A 2006 study by Age Concern found that six in ten older patients were at risk of becoming malnourished in hospital. Experts believe standard white or pale crockery dulls the appetite of ill people because so much food - such as chicken, chips, mash or pork chops - is beige. The food fails to stand out from the plate and so looks far from tempting. Darker plates help by improving the contrast, said Mr Robinson. It holds particularly for blue because there is no blue food. The contrast is particularly important for those with dementia, who formed the basis of the Salisbury trial. But managers believe all patients in the 455-bed hospital could benefit and intend to introduce blue plates in every ward. Hospital food: Average consumption went up from 114g (4oz) with white plates to 152g (5.4oz) with blue when the new crockery was tested in two 30-patient wards at Salisbury District Hospital Mr Robinson added: "You can't say that someone with dementia won't break a bone and end up on a general ward." Up to a quarter of hospital beds are already occupied by a patient with dementia, according to a report by the Alzheimer's Society. Among patients over 80, the most vulnerable age group, almost half have dementia. Mr Robinson stressed that the blue plate system was only one among a whole package of measures - including bringing in pictorial menus and mealtime volunteers - to help those who have trouble eating. The Campaign for Better Hospital Food says at present the equivalent of 82,000 hospital meals is thrown away every day.