toolkit produced nationally by A Manual for use at ward level the BDA, Catering association as an education tool to ensure and RCN. all staff are aware of the foods allowed on special diets is in draft form. This will be completed by April 2016. NHSCT G Menu reviews are completed All menus for acute and Menus are altered each biannually to ensure the menu community catering will year to facilitate the plan/offer is suitable for all continue to be reviewed introduction of seasonal patient/client groups. Catering biannually. Catering and fayre e.g. summer, and Dietetic services work in Dietetic colleagues will Halloween and conjunction and menus are continue to work in conjunction Christmas. nutritionally assessed by Menus are also altered Dietitians/ through Dietetic during the annual involvement externally if national nutrition and purchased. hydration week and for catering services excellence day promotion. SEHSCT G Menus have been nutritionally On review, menus will continue analysed and where high to be developed in line with protein is recommended, a patient requirements snack menu supplements the standard menu All acute menus are planned by catering with dietetic and Speech and Language (SLT) input. Collaboration regarding
toolkit produced nationally by the BDA, Catering association and RCN. A Manual for use at ward level as an education tool to ensure all staff are aware of the foods allowed on special diets is in draft form. This will be completed by April 2016. NHSCT G Menu reviews are completed biannually to ensure the menu plan/offer is suitable for all patient/client groups. Catering and Dietetic services work in conjunction and menus are nutritionally assessed by Dietitians/ through Dietetic involvement externally if purchased. All menus for acute and community catering will continue to be reviewed biannually. Catering and Dietetic colleagues will continue to work in conjunction Menus are altered each year to facilitate the introduction of seasonal fayre e.g. summer, Halloween and Christmas. Menus are also altered during the annual national nutrition and hydration week and for catering services excellence day promotion. SEHSCT G Menus have been nutritionally analysed and where high protein is recommended, a snack menu supplements the standard menu All acute menus are planned by catering with dietetic and Speech and Language (SLT) input. Collaboration regarding On review, menus will continue to be developed in line with patient requirements
pgn_progress_report_updated_22_03_16_1.docx