Transcription of The Nutrition and Hydration Digest
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The Nutrition and Hydration Digest
1 CONTENTSThe Nutrition and Hydration Digest2nd EditionImproving outcomes through food and beverage services New IDDSI framework Easy to chew coding Neutropenic diets Renal diets UPDATED FOR 2019 The Nutrition and Hydration DigestProduced by The food Services Specialist Group in consultation with The British Dietetic Association 2017 BDA food Services Specialist Group2nd EditionDate of Issue: November 2017 Date of Review: November 2022 Version 4 (minor updates July 2019)3 CONTENTS3 ContentsExecutive Summary 16 Chapter 1: International, National and Local Influences 16 Chapter 2: Nutrition , Hydration , Eating and Drinking 16 Chapter 3: Catering for Staff and Visitors in the NHS 16 Chapter 4: The Role of the Dietitian in food Service 17 Chapter 5: food Service Delivery and Planning 17 Chapter 6: Catering Specifications and Contracts 18 Chapter 7: food Composition, Labelling and Recipe analysis 18 Chapter 8: Menu Design and Content 18 Chapter 9: Nutritional Standards; Day Parts Approach 19 Chapter 10: Analysing Menu Capacity 19 Chapter 11: Diets, Patient Groups and Menu Coding
Food Composition, Labelling and Recipe Analysis 101 Nutritional Content 104 Food Costs 104 Procurement of Food 104 Packaging 105 Food Labelling Legislation 105 Allergen Information 105 Nutrition Information 106 Nutritional Analysis 108 Recipe Analysis 111 Recipe Analysis Software 116 7 8 Menu Design and Content 121 Menu Design 124
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