The British Dietetic Association has published new guidance on improving health outcomes through nutrition, aimed at the care setting.
The Nutrition and Hydration Digest: Improving Outcomes Through Food and Beverage Services was written primarily for those involved in food provision, particularly caterers dietitians and dietetic support workers.
Commenting on the new publication, BDA honorary chairman Helen Davidson, said: "Dietitians are uniquely placed to be involved in each stage of food service, from menu planning and recipe development, to nutritional analysis, ensuring that nutritional standards can be met.
"Knowing about food and the basic principles of food service makes a unique combination of the knowledge and skills of dietitians. This is a subject close to my heart and I feel the level of skill required in this area should not be underestimated."
BDA Food Counts specialist group member and co-author of the Digest, Maxine Cartz, added: "Knowing about food and the basic principles of food service should be common to all dietitians. This document provides a platform for dietitians and caterers alike to speak with one voice. Nurses, speech and language therapists and others interested in delivering excellence in food and beverage services will also find it inspiring."
The Digest includes sections on menu design structure, different texture of food, cultural and therapeutic diets, dietary coding guidance, catering specifications and food service systems (amongst many other subjects).
A copy of the Digest can be found at: www.bda.uk.com/publications/NutritionHydrationDigest.pdf.
By Janie Manzoori-Stamford
E-mail your comments to Janie Manzoori-Stamford here. If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.catererandhotelkeeper.com/tabletalk
Looking for a new job? Find your next job here with Catererandhotelkeeper.com jobs