AHP Allied Health Professional

AIDS Acquired Immuno-Deficiency Syndrome

ASD Autism Spectrum Disorder


BAPEN British Association for Parenteral and Enteral Nutrition

BDA British Dietetic Association

BMI Body Mass Index


CAMHS Child and Adolescent Mental Health Services

CIEH Chartered Institute of Environmental Health

CoE Council of Europe

CoFID Composition of Foods Integrated Dataset

CPU Central Production Unit

CQC Care Quality Commission

CQUIN Commissioning for Quality and Innovation


DEFRA Department for Environment, Food and Rural Affairs

DH Department of Health

DHSC The Department of Health and Social Care

DRV Dietary Reference Value


E Menu code for higher energy

EAR Estimated Average Requirement

EFAD European Federation of the Associations of Dietitians

EHO Environmental Health Officer

ERIC Estates Return Information Collection

EU European Union


FF Menu code for finger foods

FIC Food Information to Consumers

FM Facilities Management

FODMAP Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols

FoP Front of Pack

FSA Food Standards Agency

FSS Food Standards Scotland

FSSG Food Services Specialist Group


GBS Government Buying Standard

GF Menu code for gluten free

GHG Greenhouse Gas

GHGP Greenhouse Gas Protocol


H Menu code for healthier eating

HACCP Hazard Analysis Critical Control Point

HCA Hospital Caterers Association

HFS Health Facilities Scotland

HFSS High in Fat, Sugar, or Salt

HIS Healthcare Improvement Scotland

HKMS Hospital Kosher Meal Service

HRS Healthcare Retail Standard

HSCT Northern Health and Social Care Trust


IBS Irritable Bowel Syndrome

IBW Ideal Body Weight

ICS Integrated Care System

ICU Intensive Care Unit

IDDSI International Dysphagia Diet Standardisation Initiative

ITT Invitation to Tender


KLBD Kashrut division of the London Beth Din

KPI Key Performance Indicator


LID Low-Intake Dehydration


MUST Malnutrition Universal Screening Tool


NARF The Natasha Allergy Research Foundation

NGCI No Gluten Containing Ingredients

NHS National Health Service

NI Northern Ireland

NICE The National Institute for Health and Care Excellence

NPSA National Patient Safety Agency


OJEU Official Journal of the European Union

OPMH Older People’s Mental Health


P Menu code for higher protein

PAL Physical Activity Level

PAM Premises Assurance Model

PENG Parenteral and Enteral Nutrition Group

PGN Promoting Good Nutrition

PHA Public Health Agency

PIN Prior Information Notice

PLACE Patient-Led Assessments of the Care Environment

PPDS Pre-packed for Direct Sale

ppm parts per million

PQQ Pre-Qualification Questionnaire


RCN Royal College of Nursing

RI Reference Intake

RNI Reference Nutrient Intake   

RS Menu code for renal suitable

RSPH Royal Society of Public Health

RTE Ready to Eat


SACN Scientific Advisory Committee on Nutrition

SANSI St Andrew’s Nutrition Screening Instrument

SQ Selection Questionnaire

STAMP Screening Tool for Assessment of Malnutrition in Paediatrics


TM Texture Modified


V Menu code for vegetarian

VG Menu code for vegan


WHO World Health Organisation

WRAP The Waste and Resources Action Programme

Definitions of Frequently Used Terms

Entrée – protein element of a main course e.g., minced beef or omelette

Main course – typically made up of entrée, starchy carbohydrate and vegetables

Main meal – two or three course meal at lunch and dinner