Location of Repository

Food in Hospitals: National catering and nutrient specification for food and fluid provision in hospitals in Scotland’. Edinburgh: The Scottish Government

By Elaine Bannerman, L Scott and H Davidson

Abstract

Food in Hospitals: National Catering and Nutrition Specification for Food and Fluid Provision in Hospitals in Scotland has been developed to support Scottish NHS Boards in implementing (1) the NHS QIS Clinical Standards for Food, Fluid and Nutritional Care in Hospitals specifically standards 3, 4 and 5 which aim to address the risks of malnutrition in hospital patients and (2) the delivery of a healthy balanced diet for patients who are considered to be ‘nutritionally well’

Publisher: Scottish Government
Year: 2008
OAI identifier: oai:eresearch.qmu.ac.uk:810

Suggested articles

Preview

Citations

  1. (2007). Agency. FSA Nutrient and Food Based guidelines for UK Institutions.
  2. (2005). Agency. Guidance Notes on the Food Labelling (Amendment) (No. 2) Regulations
  3. (2008). Agency. Guidance on Allergen Information Management. The provision of Allergen information for non-pre-packed foods: Voluntary Best Practice Guidance.
  4. (2007). Agency. Guidance on food served to adults in major institutions.
  5. (2002). Agency. McCance and Widdowson’s The Composition of Foods. Sixth Summary Edition. Cambridge: The Royal Society of Chemistry. doi
  6. (2006). An evaluation of renal inpatient meals against renal nutrition group standards. doi
  7. (2003). Better Hospital Food Catering Services for Children and Young Adults.
  8. Better Hospital Food.
  9. (2007). British Dietetic Association.
  10. (2006). Catering for Patients – A follow-up Report
  11. (2005). Comparison of energy and protein intakes in older people consuming a texture modified diet with a normal diet. doi
  12. (2002). Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease. American Heart Association Circulation doi
  13. (2002). Department of Agriculture, Food and Nutrition Service and National Food Service Management Institute. doi
  14. (2002). Dietetic Association and Royal College of Speech and Language Therapists. National Descriptors for Texture Modification in Adults
  15. (2004). Eating for Health – Meeting the Challenge
  16. (2007). Eating Well: children and adults with learning disabilities’ The Caroline Walker Trust.
  17. (1998). Effect of providing fortified meals and between-meal snacks on energy and protein intake of hospital patients. Clinical Nutrition. doi
  18. (2007). Fair for All’
  19. (2007). Fluid – Why you need it and how to get enough. Food Fact Sheet. British Dietetic Association
  20. (2002). Food Standards Agency McCance and Widdowson’s The Composition of foods, sixth summary edition. Cambridge: Royal Society Chemistry doi
  21. (2005). Food Standards Agency Strategic Plan doi
  22. Food Standards Agency www.eatwell.gov.uk/healthydiet/eatwellplate
  23. (2002). Food Standards Agency. Eating while you are Pregnant
  24. (2006). for Health and Clinical Excellence. Nutrition Support in Adults – Oral Nutrition Support, Enteral-tube Feeding and Parenteral Nutrition. doi
  25. (2006). Foundation. Liquids for Life.
  26. (2001). General Register Office for Scotland. Scotland’s Census
  27. Gluten-free Food and Drink Directory (NB this is regularly updated)
  28. (2004). Health Needs Assessment Report – Summary.
  29. (2007). Health. 5 A DAY portion information.
  30. (1991). Health. Dietary Reference Values for Food Energy and Nutrients in the United Kingdom. Report of the panel on doi
  31. Health. NHS Estates Managing Food Waste in the NHS.
  32. (2000). High Food Wastage and Low Nutritional Intakes in Hospital Patients. Clinical Nutrition. doi
  33. (2006). Hospital Caterers Association. Good Practice Guide – Healthcare Food and Beverage Service Standards, A guide to ward level services.
  34. (1999). Hospital Food as Treatment. A Report by a Working Party of BAPEN.
  35. (2002). Hungry for Success – A Whole School Approach to School Meals in
  36. (2003). Improvement Scotland Clinical Standards
  37. (2003). Improving Health in Scotland – The Challenge
  38. (1994). Incidence and Recognition of Malnutrition in Hospital. doi
  39. (2002). Investigation into the suitability and accessibility of catering practices to inpatients from minority ethnic groups in Brent. doi
  40. (1999). Monoamine oxidase drugs and diet’ doi
  41. No 1924/2006 of the European Parliament and of the Council on nutrition and health claims made on foods.
  42. (1995). Nutrition Guidelines for Hospital Catering; The Health of the Nation, Nutrition Task Force; DH,
  43. (2007). Nutrition Screening Week
  44. (2003). Nutrition Subcommittee of the Diabetes Care Advisory Committee of Diabetes UK. The implementation of nutritional advice for people with diabetes. Diabetic Medicine doi
  45. of Care Caterers. Menu Planning and Special Diets in Care Homes
  46. (2006). of Care Catering doi
  47. (1998). Outcome from Nutritional Support using Hospital Food. Nutrition doi
  48. (2000). Outcomes Quality Initiative (K/DOQI). Clinical practice guidelines for nutrition in chronic renal failure. doi
  49. (1998). Portion Sizes Second Edition.
  50. (2004). Professional Consensus Statement. The Nutritional Care of Adults with Learning Disability
  51. (2001). Renal Nutrition Group of the British Dietetic Association doi
  52. (2003). Resolution ResAp (2003)3 Food and Nutritional Care in Hospitals: How to prevent undernutrition. Report and recommendations of the Committee of Experts on Nutrition, Food Safety and Consumer Protection.
  53. (2003). Scientific Advisory Commission on Nutrition. Salt and Health Report
  54. (2004). Scientific Advisory Committee on Nutrition Advice on Fish Consumption: benefits and risks
  55. (2006). Scottish Executive and Food Standards Agency Scotland. Catering For Health – A guide for teaching healthier catering practices doi
  56. Scottish Executive(2005) Nutritional Guidance for Early Years: Food Choices for Children aged 1-5 years in Early Education and Childcare Settings.
  57. (1993). Thames Regional Health Authority Service Standards. Nutritional Guidelines – Menu Planning
  58. (2006). The British Dietetic Association and Hospital Caterers Association. Delivering Nutritional Care through Food and Beverage Services – A Toolkit for Dietitians
  59. (1998). The importance of nutrition in wound healing. Nursing Standard doi
  60. The Kashrut Division of the London Beth Din [www.kosher.org.uk]
  61. (1998). The National Diet and Nutrition Survey of people aged 65 years and over. Volume 1. Report of the Diet and Nutrition Survey. doi
  62. (2004). The National Diet and Nutrition Survey: adults aged 19 to 64 years. Summary Report. Volume 5. Report of the Diet and Nutrition Survey. doi
  63. (2000). The Nutrition of Elderly People and Nutritional Aspects of their Care in Long-Term Care Settings. Final Audit Report 1997-2000. Edinburgh: Clinical Resource and Audit Group (CRAG)
  64. (1996). The Nutrition of Older Adults. Hodder
  65. The Scottish Nutrition and Dietetic Resource Initiative
  66. (1996). The Scottish Office. Eating for Health – a Diet Action Plan for Scotland.
  67. (1996). The Scottish Office. Eating For Health: A Diet Action Plan for Scotland
  68. The Shap Working Party on World Religions doi
  69. (2001). The Vegetarian Society. Gallup Poll for RealEat
  70. (1996). Vitamin retention in cook/chill and cook/hot-hold for hospital food services. doi
  71. Water for Health: Hydration Best Practice Toolkit for Hospitals & Healthcare.’

To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.