Scottish Government

LIST OF TABLES

Table 1 NHSQIS Clinical Standards for Food, Fluid and Nutritional Care in Hospitals ¹
Table 2 Essential criteria for the provision of nutrients for hospitalised children and adults
Table 3 Menu planning standards
Table 4 Food-based standards
Table 5 Bread, rice, potatoes, pasta and other starchy cereals
Table 6 Fruit and vegetables
Table 7 Meat, fish, eggs, beans and other non-dairy sources of protein
Table 8 Milk and dairy foods
Table 9 Foods and/or drinks high in fat and/or sugar (and foods high in salt)
Table 10 Fluids

Table 11 Suggested menu structure
Table 12 A suggested range of snack items including energy and protein contents ^{2, 3}
Table 13 List of minimum ward provisions
Table 14 Essential information to be included in a standardised recipe
Table 15 Methodology for analysing menu capacity ⁴
Table 16 Criteria for higher energy code (per portion) ⁴
Table 17 Higher energy diet menu planning guidance
Table 18 Criteria for healthier eating code (per portion) ⁴
Table 19 Healthier eating menu planning guidance
Table 20 Scope of allergenic ingredients required on food labelling ⁵

Table 21 Allergen-free food guidance
Table 22 Gluten-free food guidance
Table 23a National descriptors for texture modified food ⁶
Table 23b National descriptors for texture modified fluid ⁶
Table 24 Modified texture food guidance ^{6, 7}
Table 25 Criteria for renal diet code ⁸
Table 26 Renal diets food guidance
Table 27 Clean diet food guidance
Table 28 Dietary recommendations for individuals taking MAOI drugs (adapted ^{7, 9})
Table 29 Criteria for vegetarian and vegan diets ¹⁰
Table 30 Characteristics of Chinese diets

Table 31 Energy requirements for males and females ¹¹
Table 32 Reference nutrient intakes for protein ¹¹
Table 33 Reference nutrient intakes for vitamins ¹¹
Table 34 Reference nutrient intakes for minerals ¹¹
Table 35 Rationale and considerations for the provision of nutrients