to ensure access to in all instances to cater for appropriate consistencies for national dysphagia Diet texture those with dysphagia C, D and E SHSCT G ACUTE As above Capacity issue for • Ongoing work of Menu dietetics to As above menu analysis – continually review planning multidisciplinary CAH and DHH with Action and update menu group to formalise menus plan. and the menu planning changes. SHSCT Good Nutrition Policy process - to ensure a Lack of dietetic Sept 2012 consistent process across support for regional SHSCT Framework for contracting for the Trust in terms of quality implementation of Good catering products. assuring nutritional Nutrition Policy May 2013 content/meeting the Menu planning group nutritional needs of the established within the Trust patients/clients. New to review patient menus. dysphagia menu to be introduced in DHH in 2016 to include textures B,C and D WHSCT All patient menus meet the SAFFRON project ongoing. Post SAFFRON project variety of client special diets as additional dietetic outlined within the British resources to support Dietetic Association Digest and review changes in Document (2012): Improving the system is outcomes through food and problematic. beverage Service
to ensure access to appropriate consistencies for those with dysphagia in all instances to cater for national dysphagia Diet texture C, D and E SHSCT G ACUTE As above – menu analysis CAH and DHH with Action plan. 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. • As above 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 Capacity issue for dietetics to continually review and update menu changes. Lack of dietetic support for regional contracting for catering products. WHSCT All patient menus meet the variety of client special diets as outlined within the British Dietetic Association Digest Document (2012): Improving outcomes through food and beverage Service SAFFRON project ongoing. Post SAFFRON project additional dietetic resources to support and review changes in the system is problematic.
pgn_progress_report_updated_22_03_16_1.docx