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Food Ration Scales for Hospitals And FOOD SERVICE MANAGEMENT AND ADMINISTRATION Volume 3 FOOD RATION SCALES FOR HOSPITALS AND HEALTH INSTITUTIONS Compiled by Working Group HMC Sub-committee for Nutrition Services - 1992 - Revised by Directorate Nutrition Department of Health - 2001 - Copyright © 2001 Department of Health, South Africa All rights reserved This publication is intended to support nutrition activities and may be copied and distributed as required. Distribution for remuneration is not permitted. Permission from the copyright holder is required for any changes to the format or content of this publication Food Ration Scales for Public Hospitals and Institutions CONTENTS 1 INTRODUCTION 5 2 INTERPRETATION OF THE RATION SCALE 5 2.1 Purpose of ration scales 5 2.2 Definition of a ration scale 5 2.3 Food budget 5 2.4 Food services 6 2.5 Conversion of energy and nutritional requirements into food 6 2.5.1 Edible form of food 6 2.5.2 Edible yield of food 6 2.5.3 Number of clients 6 2.6 Food substitutes 7 3 FOOD RATION SCALE FOR ADULT PERSONS 8 3.1 DAILY AND WEEKLY ALLOWANCE PER PATIENT (ADULT PERSON) 8 3.2 KITCHEN COMMODITIES FOR ADULT PERSONS 9 3.3 INTERPRETATION OF THE RATION SCALE FOR ADULTS 10 3.3.1 DAILY ALLOWANCES: FULL NORMAL DIET 10 3.3.1.1 Brown, Whole-wheat Bread: Ration per Person: 150-210g 10 3.3.1.2 Dry Cereals: Ration per Person: 90-150g 10 3.3.1.3 Vegetables - Fresh As Purchased 11 3.3.1.4 Coffee/Tea: Ration per Person: 9-15 g (dry weight) 13 3.3.1.5 Jam: Ration per Person: 30-40g (25 - 30ml) 14 3.3.1.6 Margarine/Cooking Oil: Ration per Person: 25-50 g/ml 14 3.3.1.7 Milk 14 3.3.1.8 Sugar: Ration per Person: 60- 00g 15 3.3.1.9 Meat/Poultry/Fish 15 3.3.1.10 Fruit: Ration per Person: 100-200g/Day 16 3.3.2 WEEKLY ALLOWANCES 17 3.3.3 KITCHEN COMMODITIES FOR ADULT PER PERSON 17 3.4 EXAMPLE OF THE NUTRIENT ANALYSIS OF PRUDENT DIET FOR ADULT 18 4 FOOD RATION SCALE FOR CHILDREN 6-12 YEARS 21 4.1 DAILY AND WEEKLY ALLOWANCE PER PATIENT (CHILDREN 6-12 YEARS) 21 4.2 KITCHEN COMMODITIES FOR CHILDREN 6-12 YEARS 22 4.3 INTERPRETATION OF THE RATION SCALE FOR CHILDREN 6-12 YEARS 23 4.3.1 DAILY ALLOWANCES: FULL NORMAL DIET 23 4.3.1.1 Brown/Whole-wheat Bread: Ration per Child: 120-175g 23 4.3.1.2 Dry Cereals: Ration per Child: 60-120g 23 4.3.1.3 Vegetables - Fresh As Purchased 24 4.3.1.4 Tea (preferably Rooibos tea): Ration per Child: 1,5-2,5g (dry weight) 26 4.3.1.5 Jam: Ration per Child: 30-40g (25-30ml) 26 4.3.1.6 Margarine/Cooking Oil: Ration per Child: 20-25 g/ml 27 4.3.1.7 Milk 27 4.3.1.8 Sugar: Ration per Child: 30-40g 27 4.3.1.9 Meat/Poultry/Fish 27 4.3.1.10 Fruit: Ration per Child: 100-200g/day 28 Department of Health 2 2001 Food Ration Scales for Public Hospitals and Institutions 4.3.2 WEEKLY ALLOWANCES 29 4.3.3 KITCHEN COMMODITIES FOR CHILDREN 6-12 YEARS 29 4.4 EXAMPLE OF NUTRIENT ANALYSIS OF PRUDENT FOR CHILDREN 6-12 YEARS 30 5 FOOD RATION SCALE FOR CHILDREN 4-6 YEARS 33 5.1 DAILY AND WEEKLY ALLOWANCE PER PATIENT (CHILDREN 4-6 YEARS) 33 5.2 KITCHEN COMMODITIES FOR CHILDREN 4 - 6 YEARS 34 5.3 INTERPRETATION OF THE RATION SCALE FOR CHILDREN 4-6 YEARS 35 5.3.1 DAILY ALLOWANCES: FULL NORMAL DIET 35 5.3.1.1 Brown/Whole-wheat Bread: Ration per Child: 120-140g 35 5.3.1.2 Dry Cereals: Ration per Child: 50-90g 35 5.3.1.3 Vegetables - Fresh as Purchased 36 5.3.1.4 Tea (preferably Rooibos tea): Ration per Child: 1,5-2,5g (dry weight) 38 5.3.1.5 Jam: Ration per Child: 30 - 40g (25 - 30ml) 38 5.3.1.6 Margarine/Cooking Oil: Ration per Child: 20 - 25 g/ml 38 5.3.1.7 Milk 39 5.3.1.8 Sugar: Ration per Child: 30-40g 39 5.3.1.9 Meat/Poultry/Fish 39 5.3.1.10 Fruit: Ration Per Child: 100-200g/day 40 5.3.2 WEEKLY ALLOWANCES 41 5.3.3 KITCHEN COMMODITIES FOR CHILDREN 4-6 YEARS 41 5.4 EXAMPLE OF NUTRIENT ANALYSIS OF PRUDENT FOR CHILDREN 4-6 YEARS 42 6 FOOD RATION SCALE FOR TODDLERS 1-3 YEARS 45 6.1 DAILY AND WEEKLY ALLOWANCE PER PATIENT (TODDLERS 1-3 YEARS) 45 6.2 KITCHEN COMMODITIES FOR TODDLERS 1-3 YEARS 46 6.3 INTERPRETATION OF THE RATION SCALE FOR TODDLERS 1-3 YEARS 47 6.3.1 DAILY ALLOWANCES: FULL NORMAL DIET 47 6.3.1.1 Brown/Whole-wheat Bread: Ration per Toddler: 30-35g 47 6.3.1.2 Dry Cereals: Ration Per Toddler: 50-70g 47 6.3.1.3 Vegetables - Fresh as Purchased 48 6.3.1.4 Tea (Preferably Rooibos)/Cocoa: Ration per Toddler: 1,5-2,5g (dry weight) 50 6.3.1.5 Jam: Ration per Toddler: 15g (12,5 ml) 50 6.3.1.6 Margarine/Cooking Oil: Ration per Toddler: 10-15g/ml 50 6.3.1.7 Milk 50 6.3.1.8 Sugar: Ration per Toddler: 25-40g 51 6.3.1.9 Meat/Poultry/Fish 51 6.3.1.10 Fruit: Ration per Toddler: 100-200 g/day 52 6.3.2 WEEKLY ALLOWANCES 53 6.3.3 KITCHEN COMMODITIES FOR TODDLERS 1-3 YEARS 53 6.4 EXAMPLE OF NUTRIENT ANALYSIS OF PRUDENT FOR TODDLERS 1-3 YEARS 54 7 FOOD RATION SCALE FOR BABIES 4-12 MONTHS 57 7.1 DAILY AND WEEKLY ALLOWANCE FOR PATIENTS (BABIES 4-12 MONTHS) 57 7.2 KITCHEN COMMODITIES FOR BABIES 4-12 MONTHS 58 7.3 INTERPRETATION OF THE RATION SCALE FOR BABIES 4- 2 MONTHS 58 Department of Health 3 2001 Food Ration Scales for Public Hospitals and Institutions 7.3.1 DAILY ALLOWANCES: FULL NORMAL DIET 58 7.3.1.1 Brown/Whole-wheat Bread: Ration per Baby: 30-40g 58 7.3.1.2 Dry Cereals: Ration per Baby: 30-75g 59 7.3.1.3 Vegetables - Fresh as Purchased 59 7.3.1.5 Jam: Ration per Baby: 15g (12,5ml) 60 7.3.1.6 Margarine/Cooking Oil: Ration per Baby: 7,5g/ml 60 7.3.1.7 Milk 60 7.3.1.8 Sugar: Ration per Baby: 10g 61 7.3.1.8 Fruit: Ration per Baby: 50-100g/day 61 7.3.3 WEEKLY ALLOWANCES 61 7.3.4 KITCHEN COMMODITIES FOR BABIES 4-12 MONTHS 62 8 RECOMMENDED DIETARY ALLOWANCES 63 Department of Health 4 2001 Food Ration Scales for Public Hospitals and Institutions 1 INTRODUCTION The ration scales have been drawn up according to the principles applied to, and for the daily nutritional requirements of healthy people as recommended by the Food and Nutrition Board of the USA (1989) and the South African Food-based Dietary Guidelines. The ration scales do not apply to people with specific nutritional requirements. The ration scales use substitutes to provide for different eating patterns. In practice, it would mean more administrative work if quantities have to be determined according to a ration scale for each age group. For these guidelines, adults are classified as all persons, male and female, who are seven years of age and older, children (child) refers to a person between four and six years of age, a toddler for a person between one and three years of age and a baby for between four and twelve months of age. The reason seven-year-olds (and older) are considered to be adults, is that, when served portions of meat, vegetables and fruit it does not differ much from those of older groups. The range for bread and cereals, allows for differences in energy needs. Compiling the ration scales, allowance was made for the fact that it is not always possible to be accurate in bulk food production. The scales are therefore not minimum scales, but rather guidelines for budgeting purposes. 2 INTERPRETATION OF THE RATION SCALE 2.1 Purpose of ration scales • Ration scales make it possible to cater in bulk for groups of clients on a scientific basis. The use of ration scales facilitates: o meeting the recommended daily energy and nutritional requirements of a specific group of clients with a balanced diet. o providing food within the limits of a budget. o providing an orderly, well-organised food service. 2.2 Definition of a ration scale • A ration scale is a list of foods, flavourings and drinks expressed in quantities as purchased per person per day and/or per week. • Food that is used in small quantities or that cannot be indicated in fractions, such as dried legumes and eggs may be given in quantities per week. • A ration scale may indicate quantities for specific meals or snacks instead of quantities per week. 2.3 Food budget • Providing food for a large group of clients must be within the limits of a budget. The financial means of the clients and the policy of the institution determine the amount of money made available for buying the food. The selection of luxury food items should be influenced by funds available.
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