Diet supporting patient consumption - small
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
Aim
To provide smaller servings of main-meal food items.
Characteristics
This diet offers the same food choices as the full diet, but a small (half) serve of the main menu item.
Indications
Patients with poor appetite, nausea or early satiety.
Nutritional adequacy
As hot main-meal items are the main source of protein, this diet has the potential to provide less energy and protein than the full diet.
Precautions
Patients ordered this diet may require nutritional supplements. It may not be possible to provide this diet at all sites, depending on the food service system and re-therm equipment used.
Paediatrics
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
| Allowed | Not allowed | |
|---|---|---|
| Hot main dishes | All, but small (half) serves | - |
| Sauces, gravies | All | - |
| Starchy vegetables / pasta / rice | All | - |
| Vegetables | All, but single-scoop serves (approx 40g) | - |
| Soups | All | - |
| Sandwiches | Two or four points of sandwiches only | Six points or more |
| Salads, dressings | All | - |
| Breads, cereals | All | - |
| Spreads | All | - |
| Hot breakfast choices | All | - |
| Fruit | All | |
| Yoghurt | All | - |
| Desserts | All | - |
| Milk and cheese | All | - |
| Beverages | All | - |
| Biscuits | All | - |
| Miscellaneous | All | - |
References
- Agency for Clinical Innovation. Nutrition standards for adult inpatients in NSW hospitals. Sydney: ACI; 2011.