Food in Hospitals: National Catering and Nutrition Specification for Food and Fluid Provision in Hospitals in Scotland

Listen

APPENDIX SIX

Template for suggested menu structure

Meal

Meal Item

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

On wakening

Beverage

Breakfast

Cereal (to include low sugar and wholegrain varieties)

Cooked option: Porridge oats/scrambled eggs/sausage/grilled tomatoes/grilled mushrooms

Bread/bread roll/toast (a choice of white and wholemeal)

Fresh fruit juice/prunes

Butter/low fat spread/ PUFA/ MUFA spread ( e.g. olive-oil based)

Preserves (regular and low sugar varieties)

Beverage

Mid morning

Beverage

Snack including fruit as choice

Main meal
(minimum of 2 courses provided)

Soup and bread

Fresh fruit juice

Sandwich 1 (meat filling)

Sandwich 2 (vegetarian filling)

Main course 1 (meat or fish)

Main course 2 (meat or fish)

Main course 3 (vegetarian)

Vegetable 1

Vegetable 2

Carbohydrate/starch 1

Carbohydrate/starch 2

Dessert

Fruit (fresh or tinned)

Yoghurt/pot rice/custard

Beverage

Mid afternoon

Beverage

(+/- Snack including fruit as choice)

Lighter meal
(Minimum of 2 courses provided)

Soup and bread roll

Fresh fruit juice

Sandwich 1 (meat filling)

Sandwich 2 (vegetarian filling)

Main course 1 (meat or fish based)

Main course 2 (vegetarian)

Vegetable

Carbohydrate/starch

Dessert

Fruit (fresh or tinned)

Yoghurt/pot rice/custard

Beverage

Before bedtime

Beverage

Snack including fruit as choice

Page updated: Tuesday, June 24, 2008