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Food in Hospitals: National Catering and Nutrition Specification for Food and Fluid Provision in Hospitals in Scotland

DescriptionNutritional specifications on Hospital Food
ISBN
Official Print Publication Date
Website Publication DateJune 24, 2008

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ISBN 978 0 7559 5705 7
This document is also available in pdf format (764k)

Contents

List of Tables
List of Appendices
Glossary of Terms
Executive Summary

1 INTRODUCTION
1.1 Policy background
1.2 NHSQIS Clinical Standards for Food, Fluid and Nutritional Care in Hospitals
1.3 Dietary targets for Scotland
1.4 Purpose

2 NUTRIENT NEEDS OF THE HOSPITAL POPULATION
2.1 Introduction
2.2 Recognising patients' needs
2.2.1 'Nutritionally vulnerable' hospital patients
2.2.2 'Nutritionally well' hospital patients
2.3 Nutrient specification
2.3.1 Nutritional requirements of hospital patients
2.3.2 Rationale for differences in nutrient standards set

3 MENU PLANNING AND FOOD-BASED STANDARDS
3.1 Menu planning standards
3.2 Food-based standards
3.3 Salt target for manufactured products

4 MENU PLANNING GUIDANCE
4.1 Introduction
4.2 The planning process
4.2.1 Assessment of patient population dietary needs
4.2.2 Cost and resource implications
4.3 Food-based menu planning guidance
4.3.1 Healthy eating advice
4.3.2 Food group menu planning guidance
4.4 Menu structure
4.4.1 Catering specification
4.4.2 A choice of a hot meal at midday and at the evening meal
4.4.3 Between-meal snacks
4.4.4 Out-of-hours provision
4.4.5 Ward supplies
4.5 Standard recipes
4.5.1 Required information
4.5.2 Recipe development
4.6 Recipe analysis
4.6.1 Analysing menu capacity
4.7 Portion sizes
4.7.1 Introduction
4.7.2 Essential criteria

5 THERAPEUTIC DIET PROVISION
5.1 Introduction
5.1.1 Criteria
5.1.2 Dietary coding
5.1.3 Kitchen space and equipment
5.2 Higher energy and nutrient-dense diet
5.2.1 Coding criteria
5.2.2 Catering guidelines
5.3 'Healthier eating' diet
5.3.1 Coding criteria
5.3.2 Catering guidelines
5.4 Allergen-free diets
5.4.1 Food allergy
5.4.2 Food intolerance
5.4.3 Catering guidelines
5.4.4 Food labelling - food allergen and food intolerance
5.5 Gluten-free diet
5.5.1 Oats
5.5.2 Catering guidelines
5.6 Texture-modified diets
5.6.1 Criteria
5.6.2 Coding criteria
5.6.3 Catering guidelines
5.7 Renal disease diets
5.7.1 Coding criteria
5.7.2 Catering guidelines
5.8 Clean diet
5.8.1 Catering guidelines
5.9 Monoamine oxidase inhibitors diet
5.9.1 Catering guidelines

6 SPECIAL AND PERSONAL DIETS
6.1 Introduction
6.1.1 Religious and ethnic groups in the UK and Scotland
6.1.2 Essential criteria
6.2 Vegetarianism and veganism
6.2.1 Common dietary variations
6.3 Halal diet
6.3.1 Food laws
6.3.2 Festivals and fasting
6.4 Hindu diet
6.4.1 Food restrictions
6.4.2 Festivals and fasting
6.5 Kosher diet
6.5.1 Food laws
6.5.2 Festivals and fasting
6.6 Chinese people

REFERENCES