BDA honorary chairman Helen Davidson said it had been primarily written for those involved in food provision in care settings, particularly dietitians, dietetic support workers and caterers.
However, she felt other professionals such as nurses, speech and language therapists and those interested in delivering excellence in food and beverage services, would also find it “forward-thinking and inspiring”.
She said: “Dietitians are uniquely placed to be involved in each stage of food service, from menu planning and recipe development, to nutritional analysis, ensuring that nutritional standards can be met.
“Knowing about food and the basic principles of food service makes a unique combination of the knowledge and skills of dietitians.
“This is a subject close to my heart and I feel the level of skill required in this area should not be underestimated.”
BDA Food Counts specialist group member and co-author of the Digest, Maxine Cartz, added: “Knowing about food and the basic principles of food service should be common to all dietitians.
“This document provides a platform for dietitians and caterers alike to speak with one voice. Nurses, speech and language therapists and others interested in delivering excellence in food and beverage services will also find it inspiring.
“I am proud of the work that has been put into this document and thank my BDA Food Counts and specialist group colleagues for their hard work and dedication.”
The Digest includes sections on menu design structure, different texture of food, cultural and therapeutic diets, dietary coding guidance, catering specifications and food service systems (amongst many other subjects).
A copy of the Digest can be found at http://www.bda.uk.com/publications/NutritionHydrationDigest.pdf.