Scottish Government Consultation on Proposed Options to Improve and Assure the Nutritional Standard of Food in NHSScotland Hospitals

This consultation has been launched to seek views on proposed options to improve and assure the nutritional standard of food and catering in NHSScotland hospitals based on the refreshed 'Food in Hospitals' guidance from Health Facilities Scotland.


Annex A

Essential criteria for the provision of nutrients for hospitalised adults[19]

Nutrient (/ day)

Nutritionally vulnerable patients

Nutritionally well patients (DRVs)

Provided

Energy (kcal)

Adults 2250 - 2625a

Adults 1800 - 2400b

Daily

Protein (g)

60 - 75

56

Daily

Total fat (% food energy)

Not specifiedP4F

<35

Averaged over a week

Saturated fat (% food energy)

Not specified

<11

Averaged over a week

Carbohydrate (% food energy)

Not specified

>50

Averaged over a week

Free sugarsc (% food energy)

Not specified

</=5%P5F

Averaged over a week

Fibred (g)

not specified

30

Daily

Sodium (mg)

< 2400

< 2400

Daily

Salt Equivalents (g)

< 6

< 6

Daily

Vitamin A (µg)

700

700

Averaged over a week

Vitamin D (µg)

10e

10e

Calcium (mg)

> 700

> 700

Averaged over a week

Potassium (mg)

3500

3500P

Averaged over a week

Iron (mg)

> 14.8f

> 14.8f

Averaged over a week

Vitamin B12(µg)

> 1.5

> 1.5

Averaged over a week

Folate and Folic Acid (µg)

> 200

> 200

Averaged over a week

Vitamin C (mg)

> 40

> 40

Averaged over a week

Waterg

Men 2000ml
Woman 1600ml P6Fg

Men 2000ml
Woman 1600ml

Daily

a Estimated Average Requirement (EAR) for males and females 65+ years.

b 10TBAPEN10T recommendations for the energy requirements for the 'unwell' hospital patient are 1.3 to 1.5 times resting energy expenditure that equates to approximately 25-35kcal/kg/day (using midpoint as minimum value to prevent malnutrition this equates to 2250 - 2625 for 75kg individual). 111T Recommendations are based on reference weights used for 10TDRV10Ts.

C Free sugars are all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juices. Lactose when naturally present in milk. [19]

d Average population intake of AOAC fibre for adults (16+) to increase to 30g/day by increasing consumption of whole grains, pulses and vegetables.

e The provision of food that will provide >10 µg/day vitamin D is difficult. Individual patients may still require additional supplementation, especially older patients and those who are in long-stay care and house/hospital bound.

f When catering solely for older adults, use 10TRNI10T for individuals 50+ years (9mg/day).

g Values assume dietary intake: if no food intake corresponding figures are 2000ml for women and 2500ml for men.

Contact

Email: Billy Wright

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