A
AHP Allied Health Professional
AIDS Acquired Immuno-Deficiency Syndrome
ASD Autism Spectrum Disorder
B
BAPEN British Association for Parenteral and Enteral Nutrition
BDA British Dietetic Association
BMI Body Mass Index
C
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
D
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
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
F
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
G
GBS Government Buying Standard
GF Menu code for gluten free
GHG Greenhouse Gas
GHGP Greenhouse Gas Protocol
H
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
I
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
K
KLBD Kashrut division of the London Beth Din
KPI Key Performance Indicator
L
LID Low-Intake Dehydration
M
MUST Malnutrition Universal Screening Tool
N
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
O
OJEU Official Journal of the European Union
OPMH Older People’s Mental Health
P
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
R
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
S
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
T
TM Texture Modified
V
V Menu code for vegetarian
VG Menu code for vegan
W
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