Standards for food, fluid and nutritional care – Scotland

 Food, fluid and nutrition are fundamental to health and wellbeing, and therefore fundamental to quality and safety in healthcare. These standards replace the previous 'Clinical Standards for Food, Fluid and Nutritional Care in hospitals' published by NHS Quality Improvement Scotland in 2003. This document specifies a minimum set of performance criteria for food, fluid and nutritional care.

Guide to the International Dysphagia Diet Standardisation Initiative by Premier Foods

Welcome to the next step in our journey of assisting caterers to provide creative, tasty and inspirational recipe solutions for dysphagia sufferers that will ensure dignity in dining. In this latest guide, we aim to outline the new international dysphagia guidelines, and provide tips and advice for caterers as the industry begins to adopt the new framework.

 

 

NHS Scotland - Food in Hospitals

Eating well and enjoying food is fundamentally important for every individual’s health and wellbeing. In a hospital setting appealing food and good nutrition is more than this, here it is vitally important.

This Food in Hospitals Specification 2008 has been revised and updated to support Scottish NHS Boards in implementing:

Care Quality Commission (CQC) – Essential Standards of Quality and Safety

Care Quality Commission Guidance about compliance. What providers should do to comply with the section 20 regulations of the Health and Social Care Act 2008.

Regulation 14: Meeting nutritional and hydration needs

The intention of this regulation is to make sure that people who use services have adequate nutrition and hydration to sustain life and good health and reduce the risks of malnutrition and dehydration while they receive care and treatment.

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