Fact sheetDiet specifications

Published on 1 Nov 2011

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.


To provide smaller servings of main-meal food items.


This diet offers the same food choices as the full diet, but a small (half) serve of the main menu item.


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.


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.


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 -
VegetablesAll, but single-scoop serves (approx 40g) -
Soups All -
SandwichesTwo or four points of sandwiches onlySix 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 -


  1. Agency for Clinical Innovation. Nutrition standards for adult inpatients in NSW hospitals. Sydney: ACI; 2011.
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