textures in line with National Descriptors Guidance SHSCT G ACUTE Significant capacity Ongoing work of Menu SHSCT Good Nutrition Policy issue for Dietitians as planning multidisciplinary Sept 2012 this is an extensive group to formalise menus exercise requiring full SHSCT Framework for and the menu planning nutritional analysis of implementation of Good process - to ensure a recipes and menus Nutrition Policy May 2013 consistent process across not the Trust in terms of quality Menu planning group resourced assuring nutritional established within the Trust content/meeting the to review patient menus. nutritional needs of the patients/clients. New dysphagia menu to be introduced in DHH in 2016 to include textures B,C and D WHSCT G All patient menus meet the Completed nutritional standards outlined within the British Dietetic Association Digest Document (2012): Improving outcomes through food and beverage Service. Audit of food fortification of puddings at kitchen level completed July 14 and July 15.
textures in line with National Descriptors Guidance SHSCT G ACUTE SHSCT Good Nutrition Policy Sept 2012 SHSCT Framework for implementation of Good Nutrition Policy May 2013 Menu planning group established within the Trust to review patient menus. Ongoing work of Menu planning multidisciplinary group to formalise menus and the menu planning process - to ensure a consistent process across the Trust in terms of quality assuring nutritional content/meeting the nutritional needs of the patients/clients. New dysphagia menu to be introduced in DHH in 2016 to include textures B,C and D Significant capacity issue for Dietitians as this is an extensive exercise requiring full nutritional analysis of recipes and menus not resourced WHSCT G All patient menus meet the nutritional standards outlined within the British Dietetic Association Digest Document (2012): Improving outcomes through food and beverage Service. Audit of food fortification of puddings at kitchen level completed July 14 and July 15. Completed
pgn_progress_report_updated_22_03_16_1.docx