Académique Documents
Professionnel Documents
Culture Documents
Standard Chapter Key Performance Indicator (KPI) Details Compliant (Y/N) Evidence
Training for all staff involved in the nutritional care process, including
patient catering staff and those at ward level (nurses, health care
assistants, ward housekeepers and other facilities staff, dietitians,
Staff are trained on topics pertaining to their role in and SLTs). Training topics to include basic nutrition awareness,
Training 3 ordering procedures, special diets and rationale, food allergies,
ensuring patients meet their nutritional needs portion control, supporting patients with eating and drinking
additional requirements & communication skills. Training is
preplanned on a regular basis and regularly monitored and
refreshed.
Nutritional Content 4 Nutritional content of all food and beverages must To allow recipe analysis and menu capacity analysis to be
be known undertaken.
Analysis should be carried out by a Registered
Recipe analysis 4 Up to date methodology and software used to complete.
Dietitian or Registered Nutritionist
Other patient groups may fall outside of this and should be taken
Main menu should meet the nutrient standards for into account where necessary, e.g. children and adolescents,
Day Parts Approach 5 nutritionally well and nutritionally vulnerable adults pregnant and lactating women.
as defined in Table 8 (based on EARs and DRVs). https://www.bda.uk.com/publications/professional/NutritionHydrati
onDigest.pdf
The hospital has a policy for food service and nutritional care which
is patient centred and performance managed in line with home
Food & Drink Policy 6 The Trust has a Food & Drink Policy. country governance frameworks. See Hospital Food Standards
Panel's Report for further info.
https://www.gov.uk/government/publications/establishing-food-
standards-for-nhs-hospitals
Menu Capacity 8 Menu capacity has been analysed and meets the Suggested methodology followed. Analysis should be recalculated
minimum and maximum capacity requirements. every time a substantial menu change is made.
Cultural & religious 9 Specialist religious and cultural menus that meet Available within main menu and/or as complementary choices, or
diets needs of the population are available. stand alone menu(s).
Vegan 9 Vegan choices are available. Available within main menu and/or as complementary choices.
Therapeutic diets 9 Therapeutic menus available where required, e.g. Available within main menu and/or as complementary choices.
renal, liver disease, food allergy.
As appropriate to the care setting. Available as complementary
Modified texture 9 Modified texture C and E menus are available as a choices or stand alone menu(s).
minimum. http://www.hospitalcaterers.org/publications/
Gluten free menus 9 A gluten free menu must be available. Available within main menu and/or as complementary choices.