Scottish Government

LIST OF APPENDICES

APPENDIX ONE Dietary needs of significant patient groups

APPENDIX TWO Dietary reference values ¹¹

APPENDIX THREE Rationale and considerations for provision of nutrients to hosptial patients

APPENDIX FOUR Omega-3 ( -3) polyunsaturated content (g/100g edible portion) of selected fish ¹²

APPENDIX FIVE Food Standards Agency Target Nutrient Specifications for Salt in Manufactured Foods

APPENDIX SIX Template for suggested menustructure

APPENDIX SEVEN Food in Hospitals: An overview and how it fits within achievement of the wider NHSQIS Clinical Standards for Food, Fluid and Nutritional Care in Hospitals

APPENDIX EIGHT Food, fluid and nutritional care in hospitals. Cross reference between NHSQIS Clinical Standards for Food, Fluid and Nutritional Care ¹ and National Catering and NutritionalSpecification

APPENDIX NINE Membership of Hospital Food Reference Group