PH Health Ref

AO 2022-0020: Per Capita Budget

In this document:

  • •Annex C. Sample One Day Menu

9 tables · ~4k words

Document Info

Category
policies
Year
2022
Status
current
Hospital Levels
L1L2L3
Issuing Body
Department of Health
Extracted
2026-04-23

Republic of the Philippines Department of Health

OFFICE OF THE SECRETARY

JUN 30 2922

ADMINISTRATIVE ORDER No. 2022 - 0020

Updated Standards on the Per Capita Budget for In-patient Meal SUBJECT: Allowance in All Government Health Facilities

RATIONALE I.

In 2016, the Department of Health (DOH) issued an Administrative Order (AO) No. 2016-0020, Standardization of Per Capita Budget for Meal Provision of Patients of the Department of Health (DOH) and Local Government Unit (LGU) Hospitals in the Country, to provide guidance to Hospital Administrators and Nutritionist-Dietitians on the planning and implementation of interventions appropriate for hospital inpatients within the recommended per-capita budget, and to support budgetary increase and standardization for inpatient meals. After five years of implementation, in 2021, the DOH through the Health Facility Development Bureau (HFDB), in coordination with the Philippine Institute for Development Studies (PIDS) and the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) assessed the extent and impact of the policy's implementation, as well as its gaps and challenges.

The assessment showed challenges in adhering to the standard of PhP 150.00 per capita budgetary meal allowance for 1,800 kilocalories per day (kcal/day). Based on the study, compliance with the budget standard was only 51%, with the highest compliance from DOH hospitals. Only 40% of facilities actually met the prescribed 1,800 kcal/day for adults on a regular diet, even though most facilities (94%) self-reported to have met the requirement. Most of the hospitals (96%) self-report that they met the macronutrient standards at 60% carbohydrates, 15% protein, and 25% fat for a normal adult diet (Casas et.al 2021).

The main challenges in implementing the standards included (a) inefficient management and procurement practices; (b) a limited number of human resources and lack of learning and development intervention (LDI); and (c) nonconformity to process standards. Despite not meeting the minimum PhP 150 meal allowance, 80% of hospitals still perceive this amount as insufficient. Therefore, it is crucial for government health facilities to increase the budget for meals to provide adequate and nutritious food for patients to prevent malnutrition, boost immunity, and improve recovery rates while at the same time controlling and preventing non-communicable diseases.

In consideration of the foregoing, this administrative issuance shall update the budgetary meal allowance to ensure that food acquired, prepared, and served in government health facilities meet the nutritional requirements for patients and/or residents. This policy affirms the vital contribution of Nutrition and Dietetics in fulfilling the guarantees of Republic Act (RA) No. 11223, the Universal Health Care Act, and it recognizes the major and vital role of the Nutrition and Dietetics Service in the delivery of quality health care.

II. OBJECTIVE

This Order shall update the standard on the per capita budget for meal allowance to comply with the nutrition standards, ensure safe quality to prevent malnutrition, boost immunity, and improve recovery of patients and/or residents in government health facilities with inpatient and/or custodial services.

III. SCOPE AND COVERAGE

This Order shall apply to the Nutrition and Dietetics Services (NDS) of all government health facilities including DOH hospitals, Local Government Unit, Philippine National Police (PNP), Military hospitals, National State University hospitals, medical centers, sanitaria, treatment and rehabilitation centers, other custodial facilities, and government-owned and controlled corporate specialty hospitals.

In the case of the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM), the adoption of this Order shall be in accordance with RA No. 11054 (Bangsamoro Organic Act) and the subsequent laws and issuances to be issued by the Bangsamoro Government.

DEFINITION OF TERMS IV.

  • A. Cycle Menu refers to a carefully planned set of menus that is repeated over a specific period of time. The menu is different each day during the cycle. At the end of the cycle, the menu is repeated.
  • B. Diet refers to a measured regimen of food and beverages a person consumes for a prescribed period of time. This includes special or therapeutic diets for inpatients.
  • C. Menu refers to a list of the food that is available to be served at a meal. This consists of breakfast, lunch, and supper.
  • D. Nutrition Care refers to an organized group of activities allowing the identification of nutritional needs and provision of care to meet these needs.
  • E. Nutrition and Dietetics Service (NDS) refers to a section in the health facility that delivers nutrition care of utmost quality designed to provide a standardized process in individual patient care.
  • F. Per Capita Budgetary Meal Allowance refers to the estimated cost of meals per day which serves as the basis for comparison and control of food expenses, especially for expenditures of the NDS.
  • G. Philippine Dietary Reference Intakes (PDRI) is a set of nutrient-based dietary standards including estimated average requirement (EAR), recommended energy intake/recommended nutrient intake (REI/RNI), and acceptable macronutrient distribution range (AMDR) each having its own use.

H. Standardized Recipe - refers to a recipe that has been tried, tested, evaluated, and adapted for use in the NDS operation. It produces consistent quality and quantity every time when the exact procedures, equipment, and ingredients are used.

V. GENERAL GUIDELINES

All government health facilities with inpatient and/or custodial services shall:

  • A. Ensure the provision of well-balanced and proper nutritional meals to meet the requirements set by the PDRI for the patient's fast recovery and reduced length of hospital stay;
  • B. Institutionalize the adoption of the following processes as an internal policy of the health facility:
      1. Process of developing standardized recipes and cycle menu to ensure the adequacy of total energy requirement, macronutrients, and micronutrients; and,
      1. Process of earmarking the cost of meal allowance as defined in this Order to aid health facilities in requesting or allocating budget for these expenses;
  • C. Undergo efficient procurement processes in accordance with existing procurement laws and implementing rules and regulations, incorporating nutrition standards in the procurement plans and bidding documents, to ensure cost efficient and adequate nutritional content in preparing inpatient meals; and
  • D. Capacitate health facility staff by providing in-house LDIs which may include, but are not limited to cycle menu preparation, standardization of recipes, food safety, and quality measures, and other processes such as budgeting and procurement, which may affect the overall inpatient meal planning.

VI. SPECIFIC GUIDELINES

  • A. All government health facilities shall plan and prepare their cycle menu and standardized recipes taking into consideration the following:
      1. PDRI 2015 shall be the guide and reference in the preparation of cycle menus by each health facility including the recommended energy intake, macronutrients (60% Carbohydrate, 15% Protein, and 25% Fat), and micronutrients. Annex A provides for the target Total Energy Requirement (TER) and macronutrient target per population/group.
      1. All the ingredients used in the menu shall be fresh, with the correct variety of colors, tastes, textures, sizes, and appealing to the eye in accordance with the standards on food selection by Nutritionist-Dietitian.

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    1. A standardized recipe shall include a set of written instructions used to consistently prepare a known quantity and quality of food. It shall include the menu item name, total yield, portion size, ingredient list/quantity, specific preparation procedures, cooking temperatures, and times, including hazard analysis and critical control points, and limits to ensure the dish is cooked properly and safely. The latest manual of standards for the 3rd edition of Hospital Nutrition and Dietetics Service may serve as a reference for the overall process of cycle menu development accessible through bit.ly/DOHHFDBManuals.
    1. In accordance with AO No. 2021-0039, National Policy on the Elimination of Industrially-Produced Trans-Fatty Acids for the Prevention and Control of Non-Communicable Disease, all health facilities shall endeavor to eliminate the use of food products containing trans-fatty acids in inpatient meals. Likewise, all health facilities shall endeavor to provide well-balanced and nutritionally-adequate meals, guided by the nutrition guidelines provided in Annex B.
    1. Cycle Menu preparation shall contain the following:
    • a. All ingredients used in the menu;
    • b. Amount in grams (SI unit) or household (HH) measure of each specific food item;
    • c. Standard component per meal to include:
      • i) Breakfast: Fruit, viand, rice or alternatives, and beverage;
      • ii) Lunch and Supper: Soup, viand, vegetable dish, rice or alternatives, fruit/dessert
      • iii) Snacks (if applicable): pasta, noodles, root crops, breads, sandwiches, fruits, seed, nuts, antipasto bites, and canapes
    • d. Annex C provides a sample menu that can serve as a guide for NDS in preparing their meal plan.
    1. Standardized recipes shall be readily available to guide the preparation and cooking of food at the Food Production Unit of the NDS. The exact measurements of the ingredients and consistency in the preparation method shall be followed to produce high-quality food. This is crucial in calculating production costs, pricing, standardization among multiple units, and continuity of operation.
  • B. Budget planning and preparation for inpatient meals shall take into consideration the nutritional quality of food and the projected costs relative to food preparation which include:
      1. Food/Ingredient Costs to prepare the standardized menu/cycle menu;
      1. Food specifications, as provided in Annexes A and B, in all procurement-related documents to ensure all food products are within recommended levels of fat, sodium, and sugar;
      1. Packaging and Cleaning Cost; and
      1. Overhead/utilities costs.

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These shall be included in the Project Procurement Management Plan (PPMP) submitted by the NDS/Nutrition and Dietetics Department (NDD), approved by the head of the Allied Health Professional, to the health facility's Finance Management Office/Budget Office for deliberation. Final approval and signature of PPMP shall be by the Chief of the Hospital/Medical Center Chief.

  • C. All government health facilities shall utilize the DOH Meal Budget Calculator in the computation of the annual budget for meal allowance that can be downloaded through this link: https://bit.ly/InpatientBudgetCalc. The DOH-HFDB shall update the calculator annually to account for the inflation.
  • D. The cost estimation per population group as provided in the calculator considered food/ingredient cost, packaging and cleaning costs, utilities, and adjustments for the inflation rate. Government health facilities shall review and adjust the earmarked cost annually based on the computation recommended by this policy to ensure appropriateness with the local context. Annex D provides the basis for cost computation.
      1. Blenderized feeding used for Nasogastric Tube (NGT) feeding shall follow the cost computation as provided in this policy.
      1. The use of Medical Nutritionals as an alternative for enteral and parenteral nutrition including access to milk bank services was not included in the cost computation for inpatient meals and hence shall be charged separately.
  • E. All government health facilities, through their Chief Nutritionist-Dietitian, shall monitor the adequacy of the patient's food intake and the quality of food being served through appropriate tools and indicators as prescribed in the 3rd edition of Hospital Nutrition and Dietetics Service.
  • F. All government health facilities shall adopt public bidding as the general method of procurement, pursuant to RA No. 9184 and its 2016 Implementing Rules and Regulations (IRR). However, in order to promote economy and efficiency, health facilities may resort to alternative methods of procurement such as but not limited to the Community Participation Procurement under the Enhanced Partnership Against Hunger and Poverty provided that it is justified by the conditions as provided for in the same IRR, and will be advantageous to health facilities to support the overall implementation of this policy.

VII. ROLES AND RESPONSIBILITIES

A. Health Facility Development Bureau (HFDB) shall:

    1. Lead in the advocacy, promotion, and dissemination of the policy in all government health facilities;
    1. Coordinate and provide Nutrition and Dietetics-related technical inputs, including the annual updating of the DOH Budget Meal Calculator, for the operationalization of the policy and other relevant activities;

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    1. Ensure the availability of LDIs geared towards the implementation of the policy;
    1. Define the overall policy monitoring framework and its processes; and
    1. Lead in the periodic conduct of research and development of strategies for better policy implementation.

B. Dangerous Drug Abuse Prevention and Treatment Program shall:

    1. Advocate, promote, and disseminate the policy in all Residential Drug Abuse Treatment and Rehabilitation Centers (DATRCs); and
    1. Provide inputs to the efficient and effective implementation of the policy among DATRCs.
  • C. Procurement Service shall provide guidance and LDIs on the different modes of procurement that health facilities can utilize to ensure efficient procurement processes related to the policy.

D. Field Implementation and Coordination Team (FICT) shall:

    1. Oversee the implementation of this Order among the government health facilities under their respective cluster areas;
    1. Ensure monitoring of the policy implementation; and
    1. Consolidate reports submitted by the CHDs.

E. Centers for Health Development (CHDs) and Ministry of Health - Bangsamoro Autonomous Region in Muslim Mindanao (MOH-BARMM) shall:

    1. Advocate and ensure the compliance of health facilities in the implementation of the policy through information dissemination activities, technical assistance, and monitoring visits when applicable through their Health Facility Development Unit (HFDU);
    1. Provide nutrition-related technical assistance to health facilities through their Regional Nutritionist-Dietitian; and
    1. Monitor the implementation of the policy through consolidation of reports in the monitoring platform prescribed by HFDB.
    1. Submit reports to FICT for monitoring and implementation.

F. Government Health Facilities through NDS shall:

    1. Ensure the adoption and implementation of the policy;
    1. Capacitate key hospital staff to ensure the implementation of the policy;
    1. Provide feedback for policy review and updating; and

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  1. Prepare and submit reports to CHDs/MOH-BARMM necessary for monitoring.

G. Philippine Health Insurance Corporation (PhilHealth) shall:

    1. Integrate and include the per capita budgetary meal allowance in the computation of individual-based health services for in-patient care; and
    1. Monitor the compliance of hospitals in the breakdown of budget allocation.

VIII. MONITORING AND EVALUATION

  • A. The DOH-HFDB and DOH-FICT through DOH-CHD HFDU shall be responsible for overseeing the implementation, monitoring, and evaluation and shall ensure that government health facilities are compliant with the prescribed standard of meal allowance and nutrition standards and shall document and review every four years the policy due to the inflation rate.
  • B. Annex E shall serve as the overall monitoring framework for this policy.
  • C. The DOH Data Collect Hub shall serve as the main platform for data submission related to the monitoring of this policy.

IX. FUNDING SOURCE

The budgetary requirements shall be sourced from the general appropriations Maintenance and Other Operating Expenses (MOOE), hospital internally generated funds such as Philhealth reimbursements, and other possible sources.

X. REPEALING CLAUSE

Administrative Order No. 2016-0020, "Standardization of Per Capita Budget for Meal Provision of Patients of the Department of Health (DOH) and Local Government Unit (LGU) Hospitals in the Country," is hereby repealed. Other related issuances that are inconsistent or contrary to the provisions of this Order are hereby repealed, amended, or modified accordingly.

XI. SEPARABILITY CLAUSE

If any clause, sentence, or provision of this Order shall be declared invalid or unconstitutional, the other provisions unaffected thereby shall remain valid and effective.

XII. TRANSITORY PROVISION

All government health facilities shall be given a transition period of one (1) year for the full implementation of this Administrative Order.

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XIII. EFFECTIVITY CLAUSE

This Order shall take effect fifteen (15) days after publication in the Official Gazette, or in a newspaper of general circulation, and upon the filing of three (3) certified copies with the Office ofthe National Administrative Register, University of the Philippines Law Center.

frmancise . DUQUE III, MD, MSc

ecretary of Health

JUNIO 202

Annex A. Standards on Nutrition and Dietetics

A.1 Target Total Energy Requirement, Protein, Fat, Carbohydrate, and Sodium for General Population

All food and meals served shall aim to meet the nutritional requirements of hospital patients and staff. The following nutrition standards shall be applied to all foods and meals including beverages served to all inpatients with general or full diet prescriptions. For patients with special diet prescriptions, meals and snacks shall follow the Physician or Nutritionist-Dietitians' diet prescription. Recommended Nutrient Intakes and Estimated Average Requirements of micronutrients may be found at https://www.fnri.dost.gov.ph/images/images/news/PDRI-2018.pdf.

Age Group/
Population		Pinggang Pinoy*
Caloric Content*
per day (kcal/day)		ProteinFatCarbohydrateSodium
Children
3-5 years old1300See Equation
6-9 years old150015%25%60%below
10-12 years
old		2000(Limit free
sugar to Less
than 10% of
total energy)
Adolescents _
13-18 years
old		253515%25%60%500mg/day
Adults
19-59 years
old		217015%25%60% (Limit free sugar to Less than 10% of total energy)Limit to < 2g
Elderly
60 years old and up180015%25%60%Limit to < 2g*
Pregnant223015%25%60%
Lactating243015%25%60%

1. Pinggang Pinoy references may be accessed through: fnri.dost.gov.ph/index.php/tools-and-standard/pinggang-pinoy

$Recommendation \ for \ children = Recommendation \ for \ adults \ \times \left(\frac{Recommended \ Energy \ Intake_{children}}{Recommended \ Energy \ Intake_{adults}}\right)$

A.2 Target Total Energy Requirement, Protein, Fat, Carbohydrate, and Sodium for Persons Who Use Drugs (PWUDs)

Age Group/
Population		Pinggang Pinoy*
Caloric Content*
per day (kcal/day)		ProteinFatCarbohydrateSodium
Adolescents
13-18 years
old		253522%23%55%500mg/day
Adults
19-69 years
old		200022%23%55% (Limit free sugar to Less than 10% of total energy)Limit to < 2g
Elderly
70 years old and up180022%23%60%Limit to < 2g*

2 Jun

Annex B. Guide in Eliminating Trans- Fatty Acids in Inpatient Meals

1) Choose whole and fresh foods over processed foods

  • a. Purchase whole (unprocessed) and fresh foods from local suppliers as food options or for preparing meals.
  • b. Serve freshly prepared dishes for meals and snacks, prepared and cooked in-house or from food suppliers/caterers.
  • c. Avoid the following:
    • i. Processed meats like ham, sausage, meatloaf, and canned meat
    • ii. Instant noodles
    • iii. Fast Food

2) Eliminate trans-fat and shift away from saturated fats towards unsaturated fats

  • a. Choose foods with 0g trans-fat and with no partially hydrogenated oils in the ingredient lists.
  • b. Choose foods with low saturated fats like fish, lean meats, and legumes.
  • c. Choose foods rich in unsaturated fats like nuts, corn oil, peanut oil, olive oil, avocado, oily fish like mackerel, salmon, tuna, sardines, herring (bangus, tamban).
  • d. For cooking methods, opt for sautéing, broiling, grilling, baking, steaming, or boiling.
  • e. Avoid the following:
    • i. Food with partially hydrogenated oils like margarine, pre-packaged baked goods, chips, and coffee creamer (Refer to product's ingredients lists and nutrition label).
    • ii. Meat with a large portion of visible fats, pork rind (chicharron), and poultry skin (chicken, ducks, and other domestic fowl).
    • iii. Food high in saturated fats like visible fats from meats, butter, and lard.
    • iv. Deep-fried foods
  • f. In case of frying foods, avoid repeated usage of reheated cooking oil

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Annex C. Sample One Day Menu

Sample One Day Meal Calorie Count- Children (3-5 years old)

Rx Diet: 1300kcal, 195g, 50g, 35g Macronutrient Distribution: 60%, 15%, 25%

1300
# of exc.HH
meas		СНОCHONFATSENER
GY		ВLS
Veg11/2 cup- 31161/4 cup1/4 cup
Fruits3varies_301201 exch1 exch1 exch
Milk15 Tbsp128101705 Tbsp
Rice63 cups138126001 cup1 cup1 cup
1 1/4- 1
Meat,low fat2.5varies202.5102.5mbs1/4mbs
Meat,med fat1varies86861 exch
·4.-1 1/21 1/2
Fat44 tsp201801 tsptsptsp
Sugar22 tsp10402 tsp
EXAMENDE :
MENUFOOD ITEMQTYUNITСНОCHONFATCALO
RIE
FruitBanana,lakatan_1рс1040
Sunny- SideEgg1рс8686
Up EggOil1 1/2tsp545
RiceRice1cup464200
Milk with
Sugar		Milk,powder,full cream5Tbsp128 _10170
Sugar2tsp1040
1.1
MENUFOOD ITEMQTYUNITСНОCHONFATCALO
RIE
Chicken
Tinola w/
Green Papaya		Chicken1 1/4mbs101.2551.25
Green Papaya & Malunggay1/4cup1.50.58
& MalunggayOil1 1/2tsp-7.567.5
RiceRice1cup464200
FruitRipe Mango1slice1040
4.1117.34
MENUFOOD ITEMQTYUNITСНОCHONFATCALO
RIE
Pair J PintFish, Matambaka1 1/4mbs101.2551.25
Fried FishOil1tsp545
PinakbetSquash,Sitaw,Okra
& Eggplant		1/4cup1.50.58
Oil1/2tsp2.522.5
RiceRice1cup464200
FruitWatermelon1slice1040
ADEQUACY
MEALСНОCHONFATCALADEQUACY
СНО98.97%
la haideCHON98%
FAT110%
TOTAL1934938.51314.5CAL101.12%

Link to Sample One Day Meal Calorie Count for Elderly, Adult, Pregnant and Lactating: https://bit.ly/SampleCalorieCount

) 2 km

Annex D. Basis for the Meal Cost Computation

A. Estimation of the food ingredient cost

The Technical Working Group for the Updating of the DOH Administrative Order 2016-0020 was convened to work on the crafting of model one-week cycle menus for different patient groups: regular adult, elderly, children, pregnant, and lactating. These crafted one-week cycle menus followed the agreed-upon nutritional requirement per patient group (Regular Adult: 1800 kcal, Children: 1600 kcal, Elderly: 1900 kcal, Pregnant: 2100 kcal, Lactating: 2300 kcal). Then, a unique food ingredient list was generated from the menus crafted by the TWG and included in the Facility Survey Tool for Nutrition and Dietetics Service.

The hospital Nutritionist-Dietitians, via the Facility Survey Tool, responded with the current prices of the food items on the list in their respective areas. Using these prices, each TWG-crafted menu was costed, and the mean menu cost (food ingredient only) per day per patient group was computed. The mean menu cost was divided with the corresponding energy (kilocalories) for each of the patient groups to arrive at a price per calorie (PPC) multiplier. This PPC multiplier will be used to compute the food ingredient cost, according to the nutritional requirement set by the facility, following the recommended energy intake from the Philippine Dietary Reference Intake (PDRI) 2015.

B. Estimation of the overhead costs

B.1. Packaging and Consumables

To compute for the packaging (bento-box/food packaging, spoon and fork, and plastic and paper cups) and consumables (liquid dishwashing soap, bleach, plastic gloves, cling wrap, clear tape), costs data on these were also gathered from the hospital Nutritionist-Dietitians through the Facility Survey Tool. For the packaging disposables, its price per piece/set (used for each meal) was computed, while for the consumables, its cost per capita per day was computed using the quantified cost of the consumable per day divided by the number of meals served per day.

The average packaging and consumables cost computed was PhP 18.8 and this will be added on top of the food ingredient cost to account for the said overhead cost.

B.2. Utilities

Due to limited data collected to quantify the costs of utilities (fuel/LPG, electricity, and water), a multiplier (3.83%, 3.16%, and 0.36%, respectively with a total of 7.35%) was computed to estimate its contribution to the total food cost. This was based on the share of the cost of these utilities to the total cost from the previous computation drawn from the DOH AO 2016-0020.

C. Adjustment for regional prices and inflation

The adjustment for regional prices and inflation will be based on the updated data on Consumer Price Index (CPI) and Regional Inflation Rate for Food Commodities from the

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Philippine Statistics Authority. The food ingredient cost will be multiplied by the CPI of the region relative to the national CPI, and then it will be multiplied by the current regional inflation rate to get the regional price adjusted with the current inflation rate.

Annex E. Parameters for Monitoring the Implementation of the Policy

PARAMETERTARGETACTIVITYINDICATOR
Policy andPresence of an internal policy in the adoption of this AO in health facilitiesCrafting of an internal policy in health facilities to support the adoption of the AOProportion (%) of health
facilities with an
internal policy to
support the adoption of
this Order
GovernanceHealth facilities receive technical assistance from CHDProvision of
technical assistance
to the health
facilities on the
adoption of the AO
from CHD		Proportion (%) of health facilities receiving technical assistance from CHD
Implementation processesCycle menus are prepared based on the process described in the NDS Manual (3rd ed.), with no foodPreparation of cycle menus, with consideration to the prescribed nutritional content based on PDRIProportion (%) of health facilities with cycle menu following prescribed nutritional content
products containing trans-fatty acid (TFAs), and at par with the prescribed nutritional content, evaluated using FNRI Menu Eval Plus.2015, and evaluated
using Menu Eval
Plus		Elements present in the cycle menu prepared by the hospital (Amount in grams and in HH measure, specific food item, complete set (viand, rice, fruit, vegetable)
Proportion (%) of health facilities able to utilize FNRI Menu Eval Plus in preparing the cycle menus
Presence and strict
use of a
standardized recipe		Usage of a standardized recipe prepared by the RNDs in food productionProportion (%) of health facilities with standardized recipe present
Proportion (%) of health facilities strictly using a standardized recipe in food production
Efficient and effective modes of procurement toUtilize efficient and effective modes of procurement by theProportion (%) of health facilities using the different modes of
support this Order
as guided by RA
9184 and its IRR		health facility to procure food itemsprocurement.
Meal
Allowance per
capita per day		Health facilities
earmark the
inpatient meal
budget stipulated in		Earmarking of the inpatient meal budget stipulated in this OrderActual per-capita per day budget for inpatient meals
this OrderProportion (%) of hospitals meeting the earmarked budget.
Top reasons why the hospitals were not able to meet the suggested budget (e.g., limited budget, administrator support, etc)
NDS Staff
Capacity
Building		NDS staff (RNDs, FSWs, Chefs/Cooks) receive capacity building activities on efficient procurement practices, efficient menu planning and preparation, food quality, and food safetyAttendance to LDI on efficient procurement practices, efficient menu planning and preparation, food quality and food safetyFrequency of LDI of RNDs on efficient procurement practices, efficient menu planning and preparation, food quality and food safety
Frequency of LDI of FSWs on food preparation, food quality and food safety
Frequency of LDI of
Cooks on food
preparation, food quality
and food safety
Proportion (%) of health
facilities providing
in-house LDI and
capacity building
activities for NDS Staff
Proportion (%) of health
facilities with a budget
to support NDS staff to
attend external LDI and
capacity building
activities

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