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What this means in practice: This standard gives assurance that all staff are practising safely and trained appropriately for their role. This includes ‘non-catering’ staff who handle food, such as nurses or porters, who require food safety training as well as everyone requiring a level of nutrition training. There are a number of excellent examples of food and drink strategies from trusts available directly online. In 2002 the Academy of Nutrition and Dietetics published the National Dysphagia Diet (NDD), which includes several levels of dysphagia diets ( 3, 4): Food service staff and all others involved in preparing and serving food must undertake training in food allergy and the importance of avoiding cross-contamination with other foods. Knowledge By keeping the oats close to the original matrix, which is how we would have consumed them a hundred years ago, you’re getting all the nutrients but at a slower rate than the fine oats,” Dr Berry says. “Nutritionally, coarse oats and ultra-processed oats might be the same, but the way they behave is very different and that’s to do with the processing.”
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Menu design and planning, dietary coding and defined and executed policies are key to ensuring patient nutritional safety.NDD Level 1 — Dysphagia-Puréed: uniform texture, pudding-like, requiring very little chewing ability This should include designating a director at board level responsible for food and drink services, including safety and nutrition, and showing that compliance with the standards supports a culture of continuous improvement. They will be responsible for ensuring: Organisations must consider the level of input from a named food service dietitian to ensure choices are appropriate.
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Patients’ nutritional safety is paramount; all colleagues must understand their accountability for this. Prevention of malnutrition The catering equipment sector has invested heavily in ensuring that new equipment uses less water, gas and electricity. Other innovations allow single items of equipment to undertake multi-functional roles required to deliver innovative menus such as shallow fry, deep fry, boil, braise and pressure cook. Evidence and reporting However, the ramifications of this research reach far beyond the world of cakes, due to the ubiquity of bubbly liquids and related soft solids. Although foamed concrete differs from honey – it starts off as viscoplastic rather than viscoelastic – the development of models that can accurately describe these soft solids will allow engineers to design and control them, and hopefully prevent them from going wrong. NHS England’s Net zero supplier roadmap helps suppliers align with the NHS 2045 net zero ambition between now and 2030. Requirements are introduced gradually, so that before the end of the decade the NHS will no longer procure from suppliers who do not meet or exceed the NHS net zero ambition. NHS organisations must include these requirements in food and catering procurement processes. Preventing food waste For foamed concrete to work well, the bubbles have to be well distributed throughout the material, and they must remain stable so that they don’t collapse or combine into giant holes.
Although the way we procure, produce and serve our food and drink varies, we must achieve a consistent level of high quality, healthy and sustainable food throughout healthcare catering. The NHS will continue to drive this by adopting these standards. NHS organisations must be able to demonstrate that they have suitable 24/7 food service provision, which is appropriate for their demographic. NHS England will plan and promote webinars on applying a consistent process to reducing food waste. Grains and starches: mashed potatoes, sweet potatoes, butternut squash, cooked cereals like cream of wheat, soft, moistened grains such as farro or barley, moistened pancakes, soft noodles, etc. Organisations must review their food and drink menus and look for opportunities to make the choices healthier and more sustainable, for example building on the government’s Eatwell Guide and the BDA’s One Blue Dot campaign.
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What this means in practice: Organisations may need time to fund this development and link with IT infrastructures, but it should be seen as an essential element of patient care. Tools: The Balanced scorecard – criteria for a balanced scorecard for the procurement of food and catering services outlines the details and criteria to use to measure against the balanced scorecard standards. there are already statutory standards that healthcare organisations must meet, such as the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, specifically: Research has shown that approximately 30% fewer calories are absorbed from whole nuts than ground nuts, because the undigested fibre and fat passes through the body and is excreted. Some fat-soluble vitamins are lost in this process, but there are benefits to eating the nuts whole. They’re less calorific than many people realise, which is an advantage if you are watching your weight, and they feed your gut microbes, Dr Berry says. Gandy J (ed) (2019) The manual of dietetic practice (sixth edition). British Dietetic Association (BDA).Non-distributing corporation with 50 or fewer shareholders / Société n'ayant pas appel au public et comptant 50 actionnaires ou moins
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