Sharing best practice, challenging the way food and drink services are delivered and using the combined experience of people with different knowledge and skills will help develop effective interventions. Legislation is also expected on the use of single-use plastic plates, cutlery, expanded and extruded polystyrene cups and food and beverage containers. Organisations must assess their food and drink services against the GBS for food and catering services. Organisations must review their food and drink menus and look for opportunities to make the choices healthier and more sustainable, for example building on the government’s Eatwell Guide and the BDA’s One Blue Dot campaign.

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It’s important to have a good understanding of the diet that’s prescribed and your individual dietary needs. If you have any questions or concerns about following a soft food diet or how to transition back to a regular-consistency diet, ask your medical provider for advice. The BDA’s Nutrition and Hydration Digest mainly covers hospital patients but is partly relevant to people in care settings or recipients of nutritional care within the community.Medical professionals often prescribe special diets to help people recover from certain medical procedures or bouts of illness.

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The maturity matrix (section 5) will not only measure your current position but will help you and your team to identify the pathway to growth and excellence. Reducing food waste can save money through the avoided purchase of ingredients or meals, lower kitchen utility bills, more efficient use of staff time and lower waste disposal costs. Our expectations are that trusts have a named Responsible Person, Competent Person, Authorised Person with the Chief Executive Officer being notified for assurance.For food production, this may help determine how a formulation or process needs to be changed to make a better cake batter: what speed to beat it at, or how best to scale the recipe up to industrial quantities so that the end product has the right structure. What this means in practice: Board-level reporting provides each trust with the assurance that its organisation is complying, or working towards complying with these food and drink standards, highlighting associated risks and actions.

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Activation of vitamin K-dependent proteins (VKDPs) is mediated through the conversion of glutamic acid (Glu) residue of their molecules to γ-carboxyglutamic acid (Gla) by the action of γ-glutamyl carboxylase (GGCX). This role can be the main interface between catering and clinical services, ensuring constant communication and co-operation between the relevant teams, as well as leading on the food and drink strategy. The (voluntary) best practice standards go further and include calorie or allergen labelling and menu analysis.

Consider support for eating ‘little and often’ or grazing-style menus as well as 24/7 access to food and drink for patients who need it. What this means in practice: This standard gives assurance that all staff are practising safely and trained appropriately for their role.

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Although soft food diets used in both the clinical and home setting can vary, most that are used in the short term are low in fiber and bland to ease digestibility and the comfort of the person eating the diet ( 8). However, eating hard cheese that contains the same amount of fat and has a similar fatty acid composition as butter can cause a much smaller rise in blood cholesterol levels, no rise at all or even a fall. Vitamin K1 is predominantly found in green leafy vegetables and plant oils such as soybean, canola, and olive, whereas vitamin K2 is present in small amounts in fermented foods, milk products, meat, and cheese. Newtonian fluids – such as water or cooking oil – don’t change their behaviour as a result of how they have been handled, such as having been mixed or being left stagnant for days.

Again, nutritional requirements will be similar to the above, but other issues include dental problems, dexterity skills, confusion or depression, time taken to eat food, assisted mealtimes and support when eating, not enough fluids and other physical difficulties.