Patient Food Service Information Booklet

Transcription

1 Patient Food ervice Information Booklet This information pack is for patient use and is not to be taken from the ward United Lincolnshire Hospitals NH Trust

2 Patient information- food service We hope you enjoy your meals during your stay with us. This booklet has been designed to provide you with information you may require regarding the Trust s catering service during your stay. If you require support in choosing your meal selection perhaps due to a special dietary requirement or if you have difficulty in planning your meals, please inform a member of ward staff who will be able to help you. Alternatively, they may contact a dietitian or a member of catering staff on your behalf. Nutritional policy Genetically modified foods Allergens How to use the menu Page 3 Ordering your meal Page 4 Vegetarian and vegan meals Page 5 Two-week menu Page 6 19 Patient extra choice menu Page 20 Vegetarian and vegan extra choice menu Page 21 Halal menu Page 22 Kosher menu Page 23 Gluten free menu Page 24 oft diet information Page 25 Modified texture menu Page Page 2

3 Nutritional policy Our recipes are all checked by qualified dietitians and have been designed to help you choose well balanced, nourishing meals. People in hospital often have areduced appetite so we aim to provide avariety of foods that will help you meet your needs. Agood intake of food as part of your treatment will benefit your health and aid recovery. Genetically modified food United Lincolnshire Hospitals NH Trust catering services do not use any foodstuff or ingredient which is declared as derived from Genetically Modified (GM) crops. Allergens All our recipes have been analysed for the presence of allergens as per The Food Labelling (Amendment) (England) (Number2) Regulations Please contact catering department for further advice and information How to use this menu The menu shows the daily range of meals from which you can choose during the current two week cycle. Youmay choose your meals from the menu, but you must think carefully about your choice if you are following a special diet. If you are unsure whether aparticular meal is suitable for you then you should discuss this with the nursing staff or dietitian. Mealtimes can vary. Please ask the ward staff about the times that apply Wecan offer you achoice of meal items for your breakfast, lunch or evening meal: Breakfast is continental style- fruit juice, selection of cereals, toast, marmalades or jam Catering staff in our central kitchen will be preparing your lunch and supper meals. Your meals will be delivered and served to you by the housekeeping or the nursing staff, along with your menu card in order that you can check you have received the meal ordered Fruit juice, bread and condiments i.e. salt, pepper and sauces are always available. (Please ask the ward staff for these if you are not offered them with your meal) Arange of hot and cold drinks will be offered to you during the day. These will be served by the housekeeping or nursing staff If your visitors would like some refreshments there are several outlets within the hospital. Please ask ward staff for further details Page 3

4 Ordering your meals Every day you will be given amenu card showing the dishes available for the next day s meal. We would like you to indicate your preference by filling in the box alongside each choice. Your card will be collected after completion. Each dish is coded to enable you to make an informed choice. The codes are as follows: -oft option -High energy option -althy option (V) -Vegetarian If you are on aspecial diet, please inform the ward staff and choose from items with the appropriate coding. Please note that the healthy option is suitable for anyone on adiabetic or weight reducing diet. Please make sure that you put your name and ward on the card to ensure we provide you with the correct meal. If you need assistance tofill in your menu card, please ask the ward staff. As well as this comprehensive menu we also offer a Patient extra choice menu if you do not want the choices offered. Portion sizes Our portion sizes have been calculated to meet the nutritional standards set by the Department of alth for hospital patient meals. These standards are designed to ensure that you get enough nutrients (particularly protein) to support your body and help in the healing process whilst you are ill. If you require smaller portions please mark this on your menu and we will do what we can to help by reducing the amount of vegetables and potato. Page 4

5 Vegetarian and vegan meals The Vegetarian ociety has worked with the NH to develop some dishes in this menu. Where the Vegetarian ociety logo below appears against a dish it indicates that all the specifications made by the Vegetarian ociety (e.g. use of free-range eggs) have been adhered to. Where a dish does not carry the logo other ingredients such as non free-range eggs may have been used. The vegetarian choice for each day is marked with the (V) logo, on the menu cards. We also offer avegetarian and vegan menu extra choice menu for patients who prefer a different choice. These meals are produced to recipes devised especially for the NH by ateam of leading chefs and are approved by the Vegetarian ociety Our policy for preparation of vegetarian diets is that we use indirect products such as milk, free range eggs and vegetarian cheese, but no direct animal products such as meat or fish, or ingredients produced from animals such as animal rennet or isinglass. All cheese used in this hospital, either for patients, or in the restaurants and dining rooms, is suitable for vegetarians. Vegan meals In order to provide as many options as possible, patients who prefer ameal suitable for vegan diet are offered an ÀlaCarte menu from which to select their choice. ee the vegetarian and vegan extra choice menu. All ingredients have been carefully checked to ensure that no animal products or derivatives whatsoever i.e. no animal fats, shortenings, milk, cheese, meat stocks or gravies are used. Page 5

6 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. Monday Lunch - Vegetable troganoff Monday upper - THE TWO-WEEK MENU MONDAY LUNCH 1 Fish Pie with Potato Topping weet and our Pork Vegetable troganoff (V) Vegetables in acreamy Paprika auce Boiled Rice Garden peas liced Carrots Cold Roast Chicken alad Bowl Ginger ponge Custard auce Rice Pudding Fresh Orange Pears in Natural Juice MONDAY UPPER 1 Thick Vegetable oup Orange Juice Plain Omelette (V) Jacket Wedges Baked Beans Pork Pie alad Bowl Cheese andwich (Wholemeal) Cheese andwich (White) Turkey andwich (Wholemeal) Turkey andwich (White) Banana Cake trawberry Whirl Ice Cream Peaches in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 6

7 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. Tuesday Lunch - Roast Chicken with age and Onion tuffing Tuesday upper - Jam Doughnut TUEDAY LUNCH 2 Roast Chicken age and Onion tuffing ausage Hot Pot ausages &Vegetables in atomato &rb auce topped with Potato Macaroni Cheese (V) Gravy auté Potatoes Broccoli Mixed Vegetables Cheddar Cheese and Pineapple alad Bowl Apple Crumble Custard auce Ground Rice Pudding Fresh Banana Pineapple in Natural Juice TUEDAY UPPER 2 Tomato oup Orange Juice avoury Mince Cobbler Minced Beef in Onion Gravy accompanied with aavoury cone Garden Peas Tuna alad Bowl Pink almon andwich (Wholemeal) Pink almon andwich (White) Egg Mayonnaise andwich (Wholemeal) Egg Mayonnaise andwich (White) Jam Doughnut Fruit Yoghurt Ice Cream Fruit Cocktail in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 7

8 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. Wednesday Lunch - Roast Turkey Wednesday upper - Cheese & Tomato andwich WEDNEDAY LUNCH 3 Roast Turkey Cranberry auce Beef Casserole Lentil Crumble (V) Baked Red Lentils &Vegetables topped with avoury Crumb Gravy Roast Potatoes Cauliflower Green Beans moked Mackerel alad Bowl Lemon lice Custard auce Rice Pudding Fresh Apple Pears in Natural Juice WEDNEDAY UPPER 3 Chicken oup Orange Juice Cauliflower Cheese (V) Jacket Potato Wedges Macedoine Vegetables Diced Carrot, wede & Peas Cold Roast Beef alad Bowl Cheese &Tomato andwich (Wholemeal) Cheese &Tomato andwich (White) Ham andwich (Wholemeal) Ham andwich (White) Egg Custard Mandarins in ugar Free Jelly Ice Cream Fruit Cocktail in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 8

9 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. Thursday Lunch - Chicken Korma THURDAY LUNCH 4 Chicken Korma Amedium Yogurt based Curry seasoned with pices Baked Gammon Vegetable Chilli (V) Vegetables in picy Chilli auce Parsley auce Boiled Rice weetcorn Broccoli cotch Egg alad Bowl Chocolate ponge Chocolate auce Ground Rice Pudding Fresh Banana Peaches in Natural Juice Thursday upper - Fruit Trifle THURDAY UPPER 4 Mushroom oup Orange Juice Lancashire Hotpot wede panish Quiche (V) avoury Egg Flan with Mediterranean Vegetables in apastry Base alad Bowl Egg Mayonnaise andwich (Wholemeal) Egg Mayonnaise andwich (White) Turkey andwich (Wholemeal) Turkey andwich (White) Fruit Trifle Fruit Yoghurt Ice Cream Pineapple in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 9

10 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. FRIDAY LUNCH 5 Breaded Fish Beef Lasagne Potato, Cheese and Leek Bake (V) Parsley auce Potato Wedges Garden Peas liced Carrots Cold Roast Turkey alad Bowl Apple Crumble Custard auce Rice Pudding Fresh Banana Fruit Cocktail in Natural Juice Friday Lunch - Breaded Fish Friday upper - FRIDAY UPPER 5 Celery oup Orange Juice Chicken Casserole Mixed Vegetables Corned Beef alad Bowl Cheese, Carrot and Onion andwich (Wholemeal) Cheese, Carrot and Onion andwich (White) Ham andwich (Wholemeal) Ham andwich (White) Chocolate Chip Cake trawberry Blancmange Ice Cream Pears in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 10

11 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. aturday Lunch - Cornish Pasty aturday upper - hepherds Pie ATURDAY LUNCH 6 Beef Casserole Cornish Pasty Boston Beans (V) Mixed Beans in apicy Tomato based auce Gravy Croquette Potatoes Creamed Potato coated in Breadcrumb Mixed Vegetables Cabbage Cottage Cheese alad Bowl Bakewell Tart Custard auce Ground Rice Pudding Fresh Apple Mandarins in Natural Juice ATURDAY UPPER 6 Minestrone oup Orange Juice hepherds Pie Diced wede Cold Ham alad Bowl Tuna and Cucumber andwich (Wholemeal) Tuna and Cucumber andwich (White) Egg Mayonnaise andwich (Wholemeal) Egg Mayonnaise andwich (White) Chocolate Mousse Fruit Yoghurt Ice Cream Peaches in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 11

12 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. UNDAY LUNCH 7 Roast Beef Yorkshire Pudding Plain Omelette (V) Gravy Roast Potatoes Broccoli liced Carrots Cold Roast Chicken alad Bowl Blackberryand Apple Crumble Custard auce Rice Pudding Fresh Orange Fruit Cocktail in Natural Juice unday Lunch - Roast Beef and Yorkshire Pudding unday upper - Macaroni Cheese UNDAY UPPER 7 Oxtail oup Orange Juice Macaroni Cheese (V) Croquette Potatoes Creamed Potato coated in Breadcrumb Garden Peas Pink almon alad Bowl Corned Beef andwich (Wholemeal) Corned Beef andwich (White) Egg and Tomato andwich (Wholemeal) Egg and Tomato andwich (White) Fruit Cocktail in ugar Free Jelly Butterscotch Whirl Ice Cream Pears in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 12

13 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. MONDAY LUNCH 8 Braised ausages and Onions Beef Hot Pot Vegetable Tikka Masala (V) Vegetables in apicy Curry auce Gravy Boiled Rice Mixed Vegetables Cauliflower Grated Cheese alad Bowl Jam ponge Custard auce Ground Rice Pudding Fresh Banana Pineapple in Natural Juice Monday Lunch - Braised ausages and Onions Monday upper - cone and Jam MONDAY UPPER 8 Tomato oup Orange Juice Chicken Casserole Green Beans Cold Ham alad Bowl Turkey andwich (Wholemeal) Turkey andwich (White) Cheese and Pickle andwich (Wholemeal) Cheese and Pickle andwich (White) cone and Jam Fruit Yoghurt Ice Cream Mandarins in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 13

14 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. TUEDAY LUNCH 9 Chicken Dixie Chicken Breast coated in picy Crumb Cottage Pie Vegetable Lasagne (V) Gravy auté Potatoes Cabbage Diced Carrots Tuna alad Bowl Plum Crumble Custard auce Rice Pudding Fresh Banana Peaches in Natural Juice Tuesday Lunch - Vegetable Lasagne Tuesday upper - Pineapple in Natural Juice TUEDAY UPPER 9 Thick Vegetable oup Orange Juice Fish Mornay Fish in rich Cheesey auce Garden Peas Pork Pie alad Bowl Egg Mayonnaise andwich (Wholemeal) Egg Mayonnaise andwich (White) Corned Beef andwich (Wholemeal) Corned Beef andwich (White) Flapjack Raspberry Whirl Ice Cream Pineapple in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 14

15 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. Wednesday Lunch - Chicken àlaking Wednesday upper - Plain Omelette WEDNEDAY LUNCH 10 Roast Lamb with Mint auce Chicken àlaking Diced Chicken &Mixed Peppers in creamy White auce Lentil Crumble (V) Baked Red Lentils &Vegetables topped with savoury Crumb Gravy Roast Potatoes Cabbage Diced wede Pilchards alad Bowl Bread and Butter Pudding Custard auce Ground Rice Pudding Fresh Orange Fruit Cocktail in Natural Juice WEDNEDAY UPPER 10 Minestrone oup Orange Juice Plain Omelette (V) Croquette Potatoes Creamed Potato coated in Breadcrumb Baked Beans Edam Cheese alad Bowl Ham andwich (Wholemeal) Ham andwich (White) Tuna Mayonnaise andwich (Wholemeal) Tuna Mayonnaise andwich (White) Victoria ponge Fruit Yoghurt Ice Cream Pears in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 15

16 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. Thursday Lunch - Baked Gammon &Pineapple Thursday upper - Peaches in Natural Juice Page 16 THURDAY LUNCH 11 Baked Gammon and Pineapple Beef Pasta Bolognese Pasta &minced Beef in Garlic & Tomato auce Boston Beans (V) Mixed Beans in apicy Tomato based auce Gravy Roast Potatoes Broccoli weetcorn moked Mackerel alad Bowl Golden yrup ponge Custard auce Rice Pudding Fresh Banana Mandarins in Natural Juice THURDAY UPPER 11 Vegetable oup Orange Juice Quiche Lorraine Diced Gammon &Vegetables in Cheese &Egg Flan on Pastry Base auté Potatoes Garden Peas Grated Cheddar Cheese alad Bowl Egg Mayonnaise andwich (Wholemeal) Egg Mayonnaise andwich (White) Turkey andwich (Wholemeal) Turkey andwich (White) Carrot Cake Lemon Mousse Ice Cream Peaches in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian

17 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. Friday Lunch - Grilled Fish with Parsley auce Friday upper - Corned Beef Hash FRIDAY LUNCH 12 Grilled Fish with Parsley auce Chilli Con Carne Minced Beef in picy Chilli auce Vegetable troganoff (V) Vegetables in acreamy Paprika auce Boiled Rice Potato Wedges Garden Peas Baby Carrots Cold Ham alad Bowl Chocolate ponge Chocolate auce Ground Rice Pudding Fresh Apple Pineapple in Natural Juice FRIDAY UPPER 12 Leek oup Orange Juice Corned Beef Hash Diced Corned Beef, Onions & Potato Green Beans Cold Roast Chicken alad Bowl Cheese andwich (Wholemeal) Cheese andwich (White) Ham andwich (Wholemeal) Ham andwich (White) Cherry Cake Fruit Yoghurt Ice Cream Fruit Cocktail in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 17

18 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. aturday Lunch - Beef Casserole aturday upper - Fruit Cake ATURDAY LUNCH 13 Beef Casserole Chicken Korma Amedium Yogurt based Curry seasoned with pices Plain Omelette (V) Gravy Boiled Rice Roast Potatoes Cabbage Diced wede Cottage Cheese alad Bowl Rhubarb Crumble Custard auce Rice Pudding Fresh Orange Pears in Natural Juice ATURDAY UPPER 13 Tomato oup Orange Juice avoury Mince and Yorkshire Pudding Green Beans Tuna alad Bowl Turkey andwich (Wholemeal) Turkey andwich (White) Cheese, Carrot and Onion andwich (Wholemeal) Cheese, Carrot and Onion andwich (White) Fruit Cake trawberry Mousse Ice Cream Mandarins in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 18

19 Breakfast Menu Continential style, consisting of beverages, toast, preserves and cereals are provided by ward staff. UNDAY LUNCH 14 Roast Pork and Apple auce Broccoli and Cheese Bake (V) Gravy Roast Potatoes Brussels liced Carrots Cold Roast Beef alad Bowl Apricot ponge Custard auce Ground Rice Pudding Fresh Banana Pineapple in Natural Juice unday Lunch - Roast Pork and Apple auce unday upper - Fruit Cocktail in Natural Juice UNDAY UPPER 14 Mushroom oup Orange Juice Chicken Casserole Mixed Vegetables Cold Ham alad Bowl Corned Beef and Tomato andwich (Wholemeal) Corned Beef and Tomato andwich (White) Egg Mayonnaise andwich (Wholemeal) Egg Mayonnaise andwich (White) Chocolate Cake Fruit Yoghurt Ice Cream Fruit Cocktail in Natural Juice = althy option = High energy = oft diet (V) = Vegetarian Page 19

20 Patient extra choice menu Can t see what you want? The items below are usually available for patients who are unable to find amain dish that they like on the menu. Please write in your choice on the paper menu card. Do not write on this copy. ausage Hotpot Cauliflower and Very Cheesy auce Macaroni Cheese (V) Cornish Pasty Roast Chicken Grilled Lincolnshire ausages Plain Omelette (V) Cheese Omelette (V) Minced Beef, Chicken or Lamb Assorted alads Assorted andwiches Available on wholemeal or white bread = althy option = High energy = oft diet (V) = Vegetarian Page 20

21 Vegetarian and vegan extra choice menu Vegetable Chilli with Boiled Rice Macaroni Cheese Lentil Dahl Boston Beans Vegetable Lasagne Vegetable troganoff and Boiled Rice Broccoli Cheese Bake Potato, Cheese and Leek Bake Vegetable Tikka Masala and Rice Lentil Crumble Vegebangers Vegetable Pasty Nut Cutlet Vegetable Grill Cauliflower in Very Cheesy auce Vegan Vegan Vegan Vegan Vegan Vegan Vegan Vegan = althy option = High energy = oft diet (V) = Vegetarian = Vegetarian ociety Approved Page 21

22 Halal menu Our Halal dishes are specially prepared and supplied to us as complete meals. All meals are produced under licence from the Halal Food Authority. (If you have apreference for aspecific dish we will endeavour to order it for you but please note that delivery may be prolonged) Please note this menu is only offered to patients with cultural needs or religious beliefs Keema Aloo (minced lamb and potatoes) Kofta Curry (meatballs in sauce) Murgh Chana (chicken with chick peas) Keema Matter (minced lamb and peas) Gobi Gosht (lamb and cauliflower) Aloo Ghosht (lamb and potatoes) Murgh Masala (chicken curry) Palak Ghosht (lamb and spinach) In addition a range of vegetarian dishes are always available, together with orange juice, salads and fresh fruit. Page 22

23 Kosher menu Our Kosher dishes are specially prepared and supplied to us as complete meals under licence from the Leeds Beth Din Authority. tocks are normally held as one of each dish, to provide as wide achoice as possible and so that you may order adifferent dish at each meal for a week. (If you have apreference for aspecific dish we will endeavour to order it for you but please note that delivery may be prolonged) Please note this menu is only offered to patients with cultural needs or religious beliefs Kosher menu Chicken and Mushroom Pie Poached Chicken Roast Chicken Turkey chnitzel Fisherman's Pie Grilled Haddock Plain Omelette paghetti Neapolitan Page 23

24 Gluten free menu Please state on your menu card when requiring a gluten free meal and choose from options on the gluten free list below for main course items. Please seek advice from nursing staff if unsure of diet. Gluten free bread biscuits and crackers are available on request. Please ask ward staff for further information. Gluten free gravy is available on request. Please indicate on menu. liced Beef liced Gammon liced Turkey Chicken Casserole Roast Chicken Portion Beef Casserole Lamb Casserole Plain Omelette (V) Cheese Omelette Minced Beef, Chicken, or Lamb Assorted andwichesongluten Free Bread Assorted alads Vegetable Chilli and Rice (V) Cauliflower in Cheese auce (V) Boston Beans (V) Vegetable Tikka and Rice Potato, Cheese and Leek Bake (V) = althy option = High energy = oft diet (V) = Vegetarian Page 24

25 oft diet information If you have difficulty with chewing or swallowing your food you might wish to eat a softer diet. A soft diet is one made up of soft moist foods that are easier to eat. ome foods need to be avoided as they might make you cough or choke. oft diet choices on the main menu, patient and vegetarian extra choice menus have been specifically selected by our dietitians and are identified with an. Types of food to be avoided are: Meat and poultry; unless it is casseroled, stewed or minced Fish in breadcrumbs or batter Crumbly foods; including biscuits, bread crusts, fruit crumbles Crunchy foods; including toast, pastry, crisps Hard foods; including boiled and chewy sweets and toffees, nuts, seeds (including in granary bread) kins: including sausage skins, fruit and vegetable skins, e.g. all beans (including baked beans), peas (except mushy peas), tomatoes, cucumber, grapes, apples, pears tringy, fibrous foods; including green beans, sweetcorn, celery, lettuce and pineapple Mixed consistencies; of thin fluid containing food particles, e.g. soup with lumps/food particles, cereals, that do not fully soak up the milk (e.g. muesli) Vegetables If there is not asuitable soft vegetable available on the menu, you can request suitable alternative vegetables by writing them on the menu card. Please note that mixed vegetables are NOT suitable for a soft diet. andwiches When ordering sandwiches, please make sure that the filling is soft and request that any tomato/cucumber is not included. Page 25

26 Modified texture menu How is a texture modified dysphagia diet recommended? A texture modified dysphagia diet will be prescribed following assessment by a speech and language therapist or other appropriately trained healthcare professional, e.g. a professional trained to a specialist level on the Inter-professional Dysphagia Competency Framework. The prescribing practitioner will use their clinical judgement to prescribe any additional textures on a case-by-case basis. Texture C: Thick puree This used to be called tage 1 Order this from the new menu (Yellow) Texture D: Pre mashed This used to be called tage 2 Order this from the new menu (Pink) Texture E: Fork Mashable This used to be called oft Order this from the new menu (Green) Keeping to these foods will help you to be able to eat enough food whilst reducing the risk of choking or of food getting into your lungs due to difficulty controlling food in your mouth and throat. You will be reviewed regularly by specially trained nurses and/or by a peech and Language Therapist to see if you need to keep to amodified texture menu. A WALLOWING DIFFICULTIE NEED CAREFUL MANAGEMENT, PLEAE WOULD RELATIVE/FRIEND CHECK WITH NURING TAFF BEFORE OFFERING YOU ANY FOOD OR DRINK? Texture C Menu (Yellow) Lunch and upper weets hepherd s Pie Chip hop Fried Fish Blancmange Lancashire Hot Pot Roast Turkey Whirl Chicken in Tomato auce Onion &Potato Pie (V) Ground Rice Pudding Fish Pie Leek and Lentils (V) Yoghurt (Thick and creamy) Beef Pot Roast Chicken and Potato Pie Macaroni Cheese (V) Parsnip Pie (V) Page 26

27 Main Courses Texture DPink Menu FishPie withpotato Topping Plain Omelette (V) avoury Minced Lamb avoury Minced Beef Cauliflower Cheese (V) Main Courses Texture EGreen Menu FishPie withpotato Topping Plain Omelette (V) avoury Minced Lamb avoury Minced Beef Cauliflower Cheese (V) Poached Fish inparsley auce hepherd s Pie Macaroni Cheese (V) Chicken a la King Beef Pasta Bolognaise Chicken Korma Fish Mornay Chicken Casserole Corned Beef Hash (Cornedbeefwithwell-cooked potato in smooth tomato sauce) Vegetable side dish election Carrots wede Creamed Potato Poached Fish inparsley auce hepherd s Pie Macaroni Cheese (V) Chicken a la King Beef Pasta Bolognaise Chicken Korma Fish Mornay Chicken Casserole Corned Beef Hash (Corned beef withwell-cooked potato in smooth tomato sauce) Tuna Mayonnaise andwich Egg Mayonnaise andwich (V) Vegetable side dish election Carrots wede Creamed Potato weets weets ponge &Custard Rice Pudding ponge & Custard Rice Pudding Banana Tinned Peaches Banana Tinned Peaches tewed Apple &Custard Yoghurt (Thick and creamy) tewed Apple & Custard Yoghurt (Thick and creamy) Patientswithout identified swallowingproblems whohavedifficultywith chewingora sore mouth should choosemealsmarked (soft)on the normal menu Page 27

28 Our aims Our catering department aims to provide a nutritionally balanced high quality meal service. Our menus will be designed so that you can easily find suitable and interesting dishes You will have the opportunity to choose foods you like and be served in a prompt, friendly and efficient manner We will provide you with breakfast, lunch and evening meal, together with regular hot and cold drinks Your meal will be served to you as soon as possible after it is ready to ensure quality of taste and presentation are maintained Hot foods will be served hot and cold foods will be served chilled The ward team will be available to assist with ordering, eating and any other needs you may have with the mealtime service Our menus are checked by qualified dietitians. They are nutritionally balanced and nourishing Weaim to promote health through the food we provide Ifyou are on aspecial diet this will be prescribed by your doctor or dietitian. If you do not understand your diet, please ask to see a dietitian Our menus will offer you foods which have been prepared in ways which respect your cultural needs or religious beliefs Wewill work with the ward team to ensure you can enjoy your meal in a calm and quiet environment, free from interruptions hould you wish to discuss any aspect of the catering service please ask the ward staff to contact the catering department Hand Hygiene Hand hygiene is one of the most important actions to minimise infection, both in the community and in healthcare environments. Our hospitals continue to promote good practice by encouraging patients and visitors to clean their hands at appropriate times, for example, prior to eating and after using the toilet. althcare staff should wash their hands before and after touching patients. We also request that visitors undertake the procedure on entry and exit of the area. Bottles of hand rub are located within and at entry points to wards and departments for this purpose. It is important that the correct technique is used to ensure all areas of the hands are washed - instructions are available on posters displayed throughout our organisation. We would like to take this opportunity to thank you for your support in relation to fighting infection.