Appendix 1: Qualitative Menu Assessment Checklist

1	Potatoes, bread, rice, pasta and starchy carbohydrates	Yes	Comment
a	Is there a choice of higher and lower fibre cereals at breakfast?
b	Is there a selection of breads available? e.g. white, wholemeal and Gluten Free (GF)
c	Does the menu contain a good variety of appropriate carbohydrate based sides that suits both the meals served and the patient group?
d	Is there at least one carbohydrate based side available at each meal service?
2	Fruit and vegetables		Comment
a	Is the total food offer including snacks, capable of providing at least 5 portions of fruit and vegetables a day?
b	Does the food offer include fresh fruit throughout the day, at main meals and as a snack option?
c	Are a variety of fruit based desserts available on the menu? E.g. fruit crumble, fruit pie
d	Does the menu offer 2 different vegetables or a vegetable and a side salad at each main meal?
e	Is there an easy to chew vegetable at each main meal?
3	Beans, pulses, fish, eggs, meat and other proteins		Comment
a	Is there a higher protein breakfast option available that is appropriate for the patient group? E.g. eggs, yoghurt or fortified porridge
b	Is there an identified source of protein in all vegetarian and vegan meal choices?
c	Does the menu provide 2 portions of sustainably sourced fish every week, one of which being an oily fish?
4	Dairy and alternatives		Comment
a	Is 400mls of milk or dairy alternatives for drinks allocated per patient per day?
b	Is there a range of milks/dairy alternatives appropriate for the patient group available throughout the day? E.g. semi skimmed milk, full fat milk and calcium fortified dairy alternatives
c	Are milk based desserts available at each main meal? E.g. custard, rice pudding, yoghurt
d	Is additional milk available for nutritionally vulnerable patients? E.g. for milky drinks or for mixing appropriate supplements
5	Oils and spreads		Comment
a	Is butter available?
b	Is a dairy alternative spread available?
c	Are standard preserves available?
6	Drinks		Comment
a	Is chilled water available throughout the day?
b	Are decaffinated varieties of tea and coffee available?
c	Is sugar-free squash available?
d	Are other drink options appropriate for the patient group available? E.g. malted milk, herbal teas, fruit teas
7	Overall choice on standard menu		Comment
a	Does the menu cycle reflect the needs of the patient group? i.e. longer cycles for long stay patients
b	Does the menu follow the standard menu structure, outlined in Chapter 9, offering a variety of hot and cold meals at lunch and dinner and avoiding a soup and sandwich only offer.
c	Is there a higher energy choice available on the menu at each main meal?
d	Is there a healthier eating choice each main meal?
e	Is there an easy to chew choice at each main meal?
f	Is there a vegetarian or vegan choice available at each main meal?
g	Are there vegetarian options available, other than cheese and egg-based options?
h	Are pastry products available no more than once per mealtime or less?
i	Is there adequate choice on the menu during the cycle with reasonable repetition for that patient group?
8	Other menus		Comment
a	Is there a menu(s) capable of catering for different theraputic diets? E.g. texture modified, renal suitable, allergen free
b	Is there a menu(s) capable of catering for different religious or cultural groups? E.g. Halal, Kosher, Vegan
c	Is there a menu(s) capable of meeting the needs of specific patient groups? E.g. children, mental health, maternity
9	24 hour provision		Comment
a	Is there an out of hours menu and process in place for cooking and delivering safe hot and cold meals out of regular service hours?
b	Are suitable meals for special diets available on the out of hours menu? E.g. allergen free, texture modified, vegan
c	Is there a minimum of 7 drinks offered throughout the day to patients?
d	Is there a minimum of 2 snacks available per day that are appropriate for the patient group and their dietary needs?

	Other local considerations