CHECKLIST TOOL TO SUPPORT COMPLIANCE WITH BDA NUTRITION AND HYDRATION DIGEST

Standard Chapter Key Performance Indicator (KPI) Details Compliant (Y/N) Evidence

Operational, strategic and professional input: e.g. establishing and

ensuring compliance with Trust Food & Drink Strategy; involvement
Dedicated hours for dietetic food and beverage
Dietetic Input 2 in staff training; menu planning; focus for catering, ward and clinical
services as an integral part of the patient catering staff; develop and support awareness in dietetic colleagues and
team students. Agreed hours must be funded or working towards
identified funding.

Choice and adequacy of beverages to be made available to allow

A minimum of seven beverages to be offered over
Hydration 3&7 patients to meet their fluid requirements. Best practice would be to
the day. offer hot and cold choices all throughout the day.

To include unserved food waste, plate waste and oral nutritional

Trust should develop a waste policy (if not already in supplement (ONS) waste. To agree acceptable waste levels. Should
Waste Policy 3 place) and monitor/action findings to meet agreed include frequency of audits and audit tool. Waste management
acceptable waste levels processes include dietetic input, as uneaten food has no nutritional
benefit.

As covered in the "10 Key Characteristics of good nutritional care in

Protected Mealtimes 3 The ward implements Protected Mealtimes hospitals". http://www.bapen.org.uk/pdfs/coe_leaflet.pdf

Training for all staff involved in the nutritional care process, including
patient catering staff and those at ward level (nurses, health care
assistants, ward housekeepers and other facilities staff, dietitians,
Staff are trained on topics pertaining to their role in and SLTs). Training topics to include basic nutrition awareness,
Training 3 ordering procedures, special diets and rationale, food allergies,
ensuring patients meet their nutritional needs portion control, supporting patients with eating and drinking
additional requirements & communication skills. Training is
preplanned on a regular basis and regularly monitored and
refreshed.

Government Buying Standards are applied where appropriate to

patient food and beverage services. Dietitian has an advisory role in
Sustainable 4 Sustainable commodities should provide good food and beverage procurement.
Procurement nutritional 'value for money' https://www.gov.uk/government/publications/sustainable-
procurement-the-gbs-for-food-and-catering-services

Nutritional Content 4 Nutritional content of all food and beverages must To allow recipe analysis and menu capacity analysis to be
be known undertaken.
Analysis should be carried out by a Registered
Recipe analysis 4 Up to date methodology and software used to complete.
Dietitian or Registered Nutritionist

Other patient groups may fall outside of this and should be taken
Main menu should meet the nutrient standards for into account where necessary, e.g. children and adolescents,
Day Parts Approach 5 nutritionally well and nutritionally vulnerable adults pregnant and lactating women.
as defined in Table 8 (based on EARs and DRVs). https://www.bda.uk.com/publications/professional/NutritionHydrati
onDigest.pdf

This should be used to set appropriate nutrtional targets for the

Day Parts Approach is adopted (as illustrated in hospital population and show a typical breakdown of how they can
Day Parts Approach 5 Table 9) which highlights nutritionally well and be met across the day's food and beverage provision.
nutritionally vulnerable targets. https://www.bda.uk.com/publications/professional/NutritionHydrati
onDigest.pdf

Needs of service users considered when planning type of menu, e.g.

Menu Planning 6 Main menu design and structure is relevant to cyclical or a la carte, long stay vs short stay, meal timings. Planning
population group. draws on dietetic expertise and input.
 Standard Chapter Key Performance Indicator (KPI) Details Compliant (Y/N) Evidence

See Figure 6 for details.

A multi-disciplinary approach was adopted during
Menu Planning 6 https://www.bda.uk.com/publications/professional/NutritionHydrati
menu planning. onDigest.pdf

See Figure 5 for details.

Menu Planning 6 The process of menu planning was followed. https://www.bda.uk.com/publications/professional/NutritionHydrati
onDigest.pdf

The hospital has a policy for food service and nutritional care which
is patient centred and performance managed in line with home
Food & Drink Policy 6 The Trust has a Food & Drink Policy. country governance frameworks. See Hospital Food Standards
Panel's Report for further info.
https://www.gov.uk/government/publications/establishing-food-
standards-for-nhs-hospitals

Following checklist will ensure menu meets the nutritional

Main menu meets Qualitative Menu Assessment requirements as based on the eatwell plate.
Menu Content 7 Checklist (Table 15) https://www.bda.uk.com/publications/professional/NutritionHydrati
onDigest.pdf

A range of items appropriate to meet the needs of relevant age

groups and both nutritionally well and nutritionally vulnerable
Snack Provision 7 Minimum of two snacks a day provided. patients (min. 300 kcal and 4g protein) and texture modified, renal
and gluten free (pp. 45 & 60).
https://www.bda.uk.com/publications/professional/NutritionHydrati
onDigest.pdf

Menu Capacity 8 Menu capacity has been analysed and meets the Suggested methodology followed. Analysis should be recalculated
minimum and maximum capacity requirements. every time a substantial menu change is made.

Ensure diet coding is kept to a minimum. Ensure

Standard menu 9 adequate diet coded options available at each Covered by Qualitative Menu Assessment Checklist.
mealtime. Ensure menu capacity targets are met.

Cultural & religious 9 Specialist religious and cultural menus that meet Available within main menu and/or as complementary choices, or
diets needs of the population are available. stand alone menu(s).

Vegan 9 Vegan choices are available. Available within main menu and/or as complementary choices.

Therapeutic diets 9 Therapeutic menus available where required, e.g. Available within main menu and/or as complementary choices.
renal, liver disease, food allergy.
As appropriate to the care setting. Available as complementary
Modified texture 9 Modified texture C and E menus are available as a choices or stand alone menu(s).
minimum. http://www.hospitalcaterers.org/publications/

Gluten free menus 9 A gluten free menu must be available. Available within main menu and/or as complementary choices.

For further information please see the BDA Food Counts/HCA

Allergen Toolkit for Healthcare Catering to meet EU FIC Legislation
Trust should have a policy for management of
Allergen Policy 9 December 2014.
patients with food allergies. https://www.bda.uk.com/publications/professional/food_allergen_t
oolkit_food_counts

Available within main menu and/or as complementary choices, or

Childrens menu 9 Children's menu should be available. stand alone menu.
Other menus should be considered seperately
where appropriate, e.g. mental health and oncology Available within main menu and/or as complementary choices, or
Other menus 9 stand alone menus.
, dementia friendly.

As per recommendations in Chapter 10.

Diet Coding 10 Criteria for standard inpatient menus followed. https://www.bda.uk.com/publications/professional/NutritionHydrati
onDigest.pdf