We hope that your stay here is as comfortable as possible.

Transcription

1 Soft Menu Soft: Easy to chew. Soft enough to be broken up with the flat edge of a fork into 1.5 cm pieces. No difficult textures e.g. chewy, crumbly, hard, fibrous.

2 Welcome Dear Patient, Firstly we would like to warmly welcome you to Chesterfield Royal Hospital NHS Foundation Trust. We hope that your stay here is as comfortable as possible. The bedside Patient Menu Guides have been designed to allow you easy access to General Menus and Special Diets. Our menus have been carefully selected to ensure patients nutritional needs as well as their religious and cultural beliefs are catered for. Your meal order will be collated via our electronic menu ordering system in the morning for your preferred lunch choice and in the afternoon for your preferred evening meal choice. The Week at a Glance bedside menu will inform you of your daily menu options in advance of your order being taken. Ward personnel will provide assistance should you require help when selecting your meal. We hope you enjoy your meals Dietary coding BALANCED CHOICE Dishes that contain moderate amounts of fat, sugar and salt and are suitable as part of a balanced, healthy diet (suitable for those with diabetes). ENERGY DENSE These dishes are more nourishing than balanced choice dishes. VEGETARIAN Suitable for lacto-ovo vegetarians where milk, egg and their products are consumed but excludes all meat, poultry, fish and ingredients or products derived from these e.g. gelatine and rennet. Information on the allergen content of our foods can be obtained from the catering department

3 Monday Shepherds pie, with mushy peas & swede ED Cod in parsley sauce, & carrots* ED Herby root veg bake with & broccoli ED V Beef goulash with & broccoli ED Parsnip, potato & carrot gratin with swede & broccoli ED V Cold banana custard BC V Vanilla ice cream BC V Apple sponge and custard ED V * This dish is MSC certified Please note: fish dishes may contain bones 3

4 Tuesday Chicken casserole, & peas ED Fishermans pie with mushy peas & carrots* ED Cauliflower cheese, & carrots ED V Corned beef hash, swede & broccoli ED Quorn sausage hotpot, & broccoli BC V Cold chocolate custard BC V Vanilla ice cream BC V Ginger & syrup sponge & custard ED V Information on the allergen content of our foods can be obtained from the catering department 4

5 Wednesday Beef & vegetable casserole, creamed potato & broccoli ED Cod in cheese & chive sauce, creamed potato & carrots* ED Vegetarian goulash, & swede BC V Pork & apple casserole, creamed potato & carrots ED Herby root veg bake, & broccoli BC V Fruit yoghurt BC V Vanilla ice cream BC V Carrot cake with orange sauce & custard ED V * This dish is MSC certified Please note: fish dishes may contain bones 5

6 Thursday Pork & thyme casserole, creamed potato & carrots ED Salmon in parsley sauce, creamed potato & broccoli ED Cheese & potato bake with broccoli & carrots ED V Chicken in tarragon, & carrots ED Caribbean quorn stew, & broccoli ED V Cold banana custard BC V Fruit yoghurt BC V Vanilla sponge & custard ED V Information on the allergen content of our foods can be obtained from the catering department 6

7 Friday Beef cottage pie with mushy peas & carrots ED Cod in butter sauce, & peas* ED Quorn sausage hotpot, & broccoli BC V Chicken casserole, & peas ED Cauliflower cheese with & carrot ED V Fruit yoghurt BC V Vanilla ice cream BC V Jam sponge & custard ED V * This dish is MSC certified Please note: fish dishes may contain bones 7

8 Saturday Lamb & mint casserole,, peas ED Salmon in cheese sauce with creamed potato & broccoli ED Parsnip, potato & carrot gratin with swede & broccoli ED V Chicken korma, creamed potato & broccoli ED Cheese & potato bake with broccoli & carrots ED V Cold chocolate custard BC V Fruit yoghurt BC V Lemon sponge and custard ED V Information on the allergen content of our foods can be obtained from the catering department 8

9 Sunday Turkey & gravy with & carrots & broccoli BC Vegetarian goulash, & swede BC V Pork & apple casserole, & broccoli ED Broccoli in cheese, & carrots ED V Tiramisu BC V Chocolate sponge & chocolate sauce ED V 9

10 Guide to portion sizes Main courses and desserts are served in a standardised size, designed to ensure the menu delivers balanced nutrition. A smaller portion can be selected if required. Potatoes, rice and vegetables are always available in small, standard or large (double portion) sizes. Protected mealtimes Every ward operates a protected mealtimes policy This is a period of time when meal services take priority over other routine activities. Our aim is to provide a quiet and calm environment and the time you need to enjoy your meals without interruption. Visitors are welcome at meal times to assist patients who need help with eating following agreement with the ward senior nurse. Your feedback is important to us If the dining service does not meet your expectations please do not hesitate to speak to your ward nurse. It is also helpful to learn which meals you enjoyed and to hear from you when you think we are doing well. During your stay we will ask if you would like to complete a short survey about your experience. Your feedback is important to us so that we continually review and improve the catering services for everyone. 10

11 Need extra help at mealtimes? All staff are committed to ensuring your stay is as comfortable and trouble free as possible. If at any time you need extra help please let a member of the nursing staff know, for example: assistance choosing a suitable meal for your dietary requirements help cutting up your food extra support or assistance with feeding anything else Food brought in from home Relatives and/or friends are discouraged from bringing in temperature sensitive food to the hospital for patients to consume. Temperature sensitive food items to be stored at or below 8 C and above 3 C. Where there are extenuating circumstances, for relatives and or friends to bring temperature sensitive food to the hospital for patients, the food item must be: a) marked with the patient s name b) date labelled (date the meal was bought to the hospital) c) content labelled, an indication of the meal content d) stored within the ward patient food fridge In any event temperature sensitive food brought in by relatives and or friends must be discarded after a 24-hour period. Patients, relatives and friends must note the hospital staff are not authorised to reheat patient meals brought in by patients, relatives or friends. Clean hands policy We encourage all patients to wash their hands before eating. Please ask a member of staff if you need any assistance. A napkin will also be provided on your tray. 11

12 MEP-C /04/16