Updated Nutrition and Hydration Digest launched15 July 2019
The British Dietetic Association have today published an updated version of the Nutrition & Hydration Digest 2nd edition, a key part of England’s Hospital Food Standards. The BDA’s Food Services Specialist Group (FSSG) has made updates to key sections in relation to Chapter 11 Diets, Patient Groups and Menu Coding.
Since the Digest’s publication, the International Dysphagia Diet Standardisation Initiative (IDDSI) framework for food and drink textures has been adopted in the UK. This initiative has had a significant impact on the modified texture diets section and easy to chew section, so much so, the Digest required an update to reflect these changes.
As a result of updated renal guidance, the authors have taken on board feedback from members and made further updates to ensure it remains practical for planning menus. Some minor changes have also been made to the neutropenic diets section to reflect current practice.
Minor aesthetic tweaks have been made throughout the document to ensure it remains accessible and user friendly. A full review and update of each chapter will be completed as part of a larger review and launched as a 3rd edition in 2022.
The updated Digest is available on the BDA website now.
Notes to the Editor:
- The British Dietetic Association (BDA), founded in 1936, is the professional association and trade union for dietitians in Great Britain and Northern Ireland. It is the nation’s largest organisation of food and nutrition professionals with over 9,500 members.
- Dietitians are highly qualified health professionals that assess, diagnose and treat diet and nutrition problems at an individual and wider public health level. They are statutorily regulated by the Health and Care Professions Council (HCPC), alongside other Allied Health Professions.
- Dietitians use the most up to date public health and scientific research on food, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. They work in the NHS, private practice, industry, education, research, sport, media and government. Their advice influences food and health policy across the spectrum from government and global industry to local communities and individuals.