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