Nutrition in Institutions (eBook)

Maria Cross (MSc) and Barbara MacDonald (MSc) are visiting lecturers at the University of Westminster, U.K.

Dedication.

Acknowledgements.

Introduction.

Part 1 Schools (Maria Cross).

1.1 Introduction.

1.2 The health of UK schoolchildren.

1.3 A history of school meal provision to 2001.

1.4 Children's diets prior to the introduction ofnutritional standards in 2001.

1.5 The 2001 national nutritional standards.

1.6 Monitoring the 2001 standards.

1.7 Nutritional adequacy and meeting standards.

1.8 Children's dietary choices - post introductionof 2001 nutritional standards.

1.9 Nutritional standards in Scotland.

1.10 Nutritional standards in Wales.

1.11 Nutritional standards in Northern Ireland.

1.12 Government initiatives to improve the diets ofchildren.

1.13 Non-government initiatives to improve food in schools.

1.14 The run up to the 2006 food-based standards and 2008/09nutrient-based standards.

1.15 Interim food-based standards for school lunches.

1.16 Food-based standards for all other school food anddrink.

1.17 Nutrient-based standards.

1.18 Final food-based standards.

1.19 Diverse diets and special dietary needs.

1.20 Target Nutrient Specifi cations.

1.21 Monitoring the new standards.

1.22 Current system of meals provision.

1.23 Catering contracts.

1.24 Catering staff.

1.25 Expenditure.

1.26 Procurement of school meals.

1.27 Free school meals.

1.28 The lunch box.

1.29 Food and cooking in the national curriculum.

1.30 School food - post new standards.

1.31 Determinants of choice.

1.32 Diet and behaviour.

1.33 Good practice.

1.34 School meals in Europe and the US.

1.35 Discussion and conclusion.

Part 2 Hospitals (Barbara MacDonald).

2.1 Introduction.

2.2 The development of workhouses.

2.3 Food provision.

2.4 Current decade.

2.5 Other initiatives.

2.6 Alternative hospital catering facilities.

2.7 Events in 2007.

2.8 Hospital food Scotland.

2.9 Hospital food - Wales.

2.10 Hospital food - Northern Ireland.

2.11 Hospital food - Europe.

2.12 Conclusion.

Part 3 Care homes for the elderly (BarbaraMacDonald).

3.1 Introduction.

3.2 Workhouses.

3.3 Reform and the development of care homes.

3.4 Current decade.

3.5 Other initiatives.

3.6 Developments in 2007.

3.7 Scotland.

3.8 Wales.

3.9 Northern Ireland.

3.10 Europe.

3.11 Useful resources.

3.12 Conclusion.

Part 4 Prisons (Maria Cross).

4.1 Introduction.

4.2 The prison population.

4.3 History of prison food.

4.4 Food today.

4.5 Catering standards.

4.6 Expenditure, procurement and staffing.

4.7 Monitoring standards.

4.8 Nutritional adequacy and meeting standards.

4.9 Good practice.

4.10 What prisoners choose to eat, and what they know abouthealthy eating.

4.11 The prison shop.

4.12 The health of people in prison.

4.13 Diet, nutrition and criminal behaviour.

4.14 Prisons worldwide.

4.15 Discussion and conclusion.

Part 5 Armed forces (Maria Cross).

5.1 Introduction.

5.2 History of feeding the armed forces - the Army.

5.3 History of feeding the armed forces - the Navy.

5.4 Current provision.

5.5 Food and nutrient guidelines.

5.6 The provision of food during operations.

5.7 Monitoring of standards.

5.8 Catering costs.

5.9 Catering contracts and procurement.

5.10 Catering training.

5.11 Nutritional requirements of armed forces personnel.

5.12 Nutrition education.

5.13 Competitions.

5.14 Discussion and conclusion.

Index.

"The content makes interesting and worrying reading, highlighting
inherent difficulties and problems. This book will be of interest
to healthcare professionals, managers and caterers responsible for
food provision." (Nursing Standard, June 2010)

"It is written in a light and readable style, easy to thumb
through and dip into it, you almost can't help stopping to
pick up or poke into new bits of information, or stumbling across
cogent reminders of the past -- recalling for the reader why
we are where we are today, within each setting."
(FoodSense, March 2009)