There are a number of excellent examples of food and drink strategies from trusts available directly online.

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For example, the elderly face significant physical barriers to eating and enjoying food and have particular nutritional requirements. Legislation is also expected on the use of single-use plastic plates, cutlery, expanded and extruded polystyrene cups and food and beverage containers.

Most service users still fall under the two groups described above and nutritional requirements are similar, so the general standards can be followed. Food service and nursing teams should receive training to identify patients who are at risk of malnutrition or those who need assistance at mealtimes. Wilson and his colleague Dr Bart Hallmark have been working on a closely related, but slightly different, type of soft solid. Dietary coding should only be undertaken by a registered dietitian who is qualified to review nutrition, allergen and ingredient data and decide on accurate and safe codes. What this means in practice: NHS organisations must be able to show they have suitable 24/7 service provision appropriate for their demographic.

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What this means in practice: This standard gives assurance that all staff are practising safely and trained appropriately for their role. Vitamin K antagonists such as warfarin exert their anti-coagulative effects by inhibiting VKOR activities. It’s important to have a good understanding of the diet that’s prescribed and your individual dietary needs.Adding protein to every meal and snack is especially important for people recovering from surgery and those who are malnourished. For foamed concrete to work well, the bubbles have to be well distributed throughout the material, and they must remain stable so that they don’t collapse or combine into giant holes. Aligned with this, NHS England has createdthe net zero and social value guidance for NHS procurement teams to describe how procurement of NHS goods and services can help achieve these objectives.

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Dietitians and caterers working together to create and promote a healthier and more sustainable diet will contribute to an organisation’s carbon reduction and wider sustainability goals. Tools: The balanced scorecard rationale and checklist for food waste prevention and reductionand WRAP – Food Waste Reduction Roadmap Toolkit provides supportive detail for implementation. Tools: The Balanced scorecard – criteria for a balanced scorecard for the procurement of food and catering services outlines the details and criteria to use to measure against the balanced scorecard standards. Dietitians are the only nutrition professionals to be regulated by law ( Health and Care Profession Council ) working in the NHS and wider health and care services. What this means in practice: This standard supports the reduction of single use plastics in the catering environment such as stirrers, cutlery, plates, and cups.Vitamin K status was inversely associated with circulating inflammatory markers such as IL-6 and C-reactive protein (CRP) [ 14]. Staff work in 24/7 environments, so it is vital that trusts plan to support initiatives focused on sustainability, innovation, staff health and wellbeing, recognising the challenges involved in all staff roles. This includes the quality, nutritional value and the sustainable aspects of the food and drink that is served, as well as the overall experience and environment in which it is eaten. Tools: Staff health and wellbeing standards 2017-19 implementation support provides previous implementation detail to support this standard.